S U M M E R
S E A S O N A L B E V E R A G E
Wild Blueberry + Lavender Martini
S T A T I O N A R Y
Local Artisanal Cheeses with Nuts + Dried Fruits and Preserves
Hand Crafted Charcuterie with Mustards
Roasted Summer Pepper + Chickpea Hummus
Heirloom Tomatoes with Olive Oil, Sea Salt + Artisan Bread
P A S S E D
Grilled Ribbon Squash with Preserved Mint Dressing + Lemon
Smoked Roasted Oysters with Pickled Autumn Vegetables + Leeks
Beet and Citrus Cured Arctic Char with Summer Cucumber + Dill Aioli
Salt Cod Fritter with Black Pepper Aioli
Chilled Cucumber Soup with Pressed Lemon Oil
Crisp Heart of Heirloom Lettuce, Salty Cheese, Pistachio + Olive oil
Sweet Summer Corn + Lobster Fritters with Basil Aioli
Grilled East Coast Halibut Skewer with Cilantro Lime
S E A
Iced Raw Bar
F I R E O V E N
Flatbread “Pizza” Station
F I R S T
Handmade Ricotta Gnocchi with Summer Corn + Heirloom Tomatoes
V E G E T A B L E S
Lemon Roasted Radishes with Greens, Cricket Creek Feta + Pistachios
Cauldron Cooked Wheat Berries with Foraged Mushrooms + Herbs
Field Cucumber Salad with Berle Yogurt, Radish + Fennel
Shaved Field Squash Salad with Roasted Almonds, Basil + Mint
M A I N
Whole Roasted Heritage Pig with Grilled Summer Peaches
Husk Roasted Day Boat Striped Bass with Preserved Lemons + Capers
D E S S E R T S
Leahey Farm Ricotta + Roasted Plum Skillet Tart with Rich Rum Gelato
S'mores with Grilled Fruits + Assorted Toppings
Copper + Glass Coffee Service
Hand Blended Artisan Teas
L A T E N I G H T
Hardwood Grilled Cheese Sandwiches
Cauldron Popped Corn with Pecorino, Lemon and Chive
Salted. Herbed Mixed Nuts