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