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

Line Caught Tuna Tartare with Herbs, Smoked Beet + Charcoal 

 

S E A 

River Stream Raw Bar 

 

 F I R E  O V E N 

Flatbread “Pizza” Station 

 

F I R S T

Summer Heirloom Tomatoes with Burrata, Sweet Corn Caramel + Basil Soil

 

V E G E T A B L E S

Lemon Roasted Radishes with Greens, Cricket Creek Feta + Pistachios    

Cauldron Cooked Ancient Grains 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

Farm Ricotta + Roasted Plum Skillet Tart with Rich Rum Gelato 

S'mores with Grilled Fruits + Assorted Toppings 

Hand Ground Copper Coffee Service 

Hand Blended Artisan Teas 

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