Catering Menu

 

 

Beef/Lamb appetizers and hors d'oeuvres

Braised short rib sliders, demi glace, toasted brioche 

Petite beef wellingtons 

Beef teriaki satay, spicy Asian mustard 

Beef Barbecoa Taquitos,  chili and tomatillo salsa verde 

Peppered beef tenderloin, crostini, carmalized onion, horseradish crema 

Morrocan Lamb Kufta, pepper jelly glaze 

Lamb gyro, mini grilled naan, taziki, pickled vegetables 

Lolli-pop lamb chops rosemary, garlic and lemon essence, apricot reduction 

Korean Bolgogi Beef and Kimchi rice paper wrap 

Lamb sausage wedge with goat cheese stuffed peppadew skewer 

Chimi churi tenderloin bites on fried plantain crisp 

 

Pork

BBQ pulled pork, polenta square, pickled red onion 

Mini arepa with chorizo and manchego 

Asian pork dumpling, soy and chive reduction 

Proscuitto, asparagus , basil butter wrapped in phyllo 

Crostini, fig jam, proscuitto crisps, crumbled Stilton blue cheese 

Sopressatta, apricot preserve, smoked gruyere, cherry walnut toast point 

Crostini, tuscan white bean spread, charred cappicola, shaved asiago 

Black pepper bacon wrapped dates 

Poultry

Peking duck spring roll, hoisin 

Curried chicken salad in tart shell, red grape sliver 

Tandoor chicken satay, lemon and coriander yogurt sauce 

Lemon grass and ginger infused chicken medallions, thai chili dipping sauce 

Macadamia nut encrusted chicken croquets, pineapple jam 

Pesto chicken satay, smoky tomato relish 

Southwest chicken quesadilla, avocado mash 

Blackened buffalo chicken salad with blue cheese crumble, celery baton 

Vegetarian

Classic herb and vegetable stuffed mushroom caps 

Yukon gold potato pancake, sour cream and chive dallops 

Baked brie tart, raspberry glaze 

Zucchini fritters, safron aioli 

Teardrop tomato, mozzarella and basil skewer, balsamic reduction 

Crudite shooter in shot glass on bed of lemon hummus 

Leek and mushroom puff pastry bites 

Arancini with mozzarella, marinara 

Spanikopita in phyllo 

Spinach and artichoke bites 

Goat cheese in puff pastry shell with toasted almonds and local honey 

Corn and carrot sweet potato cakes, apple compote 

Charred tomato bisque shooter, robiola brioche grill cheese triangle 

Assorted mini quiche 

Pakora vegetable fritters with Bombay masala sauce 

Crostini with smoked tomato jam, shaved parmesan 

Crostini, sundried tomato pesto and feta star 

Eggplant capanata on toasted naan triangle 

 

Seafood

Maryland lump crab cake, red pepper aioli 

Seared bay scallop, white wine and thyme cream reduction, shumai spoon 

Curried crab salad puffs 

Rosemary shrimp skewer, lemon garlic drizzle 

English cucumber bowl, smoked salmon mouse, dill 

Malibu coconut shrimp, mango chutney 

Black pepper tuna tar tar in mini sesame cone, wasabi tear drops, pickled ginger slivers 

Butter poached Lobster tail, johnny cake, creme fraiche 

Scallop and brown sugar cured house bacon 

Boston Harbor Lobster bisque shooter, crab meat garnish, lemon parsley chiffanade 

Quahog, chorizo and Portuguese sweet roll stuffed mushroom caps 

California crab salad with bacon chards and avocado in cantaloupe cups 

 

Special Occasion Catering

Small Plates / Platters  -- Serves 10 people.

 Prosciutto wrapped chicken roulade, baby spinach and Fontina cheese. Bed of lavender honey glazed rainbow carrots, seared risotto cakes.

Herb roasted Beef tenderloin, side of Au Jus, horseradish mashed potatoes, French green bean and cipollini onion.

Poached North Atlantic Wild Salmon, bed of baby arugula, lemon thyme vinaigrette, roasted yellow beets, heirloom cherry tomatoes, Grilled fennel bulb and radish roses.

Roasted eggplant and cauliflower florets, steamed baby bok choy, snap peas and carrot medallions on a bed of ginger infused jasmine rice with Bombay Masala sauce, fresh mint

Bay leaf and brown sugar brined Pork loin, slow roasted with Fig and port wine reduction, sweet potato mash, grilled black peppercorn encrusted zucchini planks.        

Grilled Maine corn succotash, organic wild rice, seared asparagus, shaved parmesan, drizzle of  sage and basil pesto.

Marinated tarragon chicken breast, wild mushroom ragu with English peas, basmati rice pilaf, oven roasted hickory bacon slivers.

Sole Meuniere, bay scallop seafood stuffing, yellow squash and chive bundles, sun dried tomato essence.

Braised short rib with demi-glace, roasted Macomber turnip and red bliss potato, with garlic sauteed spinach and oven cured plum tomato.                                   

Cumin crusted wild North Atlantic salmon, bed of minted confetti vegetable couscous and lentil salad, saffron tomato butter.

Allspice and cinnamon glazed Country Ham, potatoes Lyonnaise, creamed leeks, carrot and parsnip batons.

Sage butter roasted Turkey breast, corn bread and apple stuffing, cranberry relish, butternut squash mash and Turkey Gravy

 

Home Meals and Platters

Sliced Fruit, assorted seasonal 

Crudité, assorted seasonal, hummus and dips

Artisan cheese selection, baguette, crackers, spreads

Cheese lasagna, ricotta, mozzarella (half pan)

Meat lasagna, sausage and beef, ricotta, mozzarella (half pan) 

Classic macaroni and cheese (half pan) 

J Lloyds meatballs and marinara (half pan) 

Rigatoni, broccoli and chicken, alfredo sauce (half pan)

Chicken Parmesan, ziti and marinara (half pan)

 

Tailgate Menu

Serves 6-8 per half tray

Meatballs 1/2 Tray

House Marinara 

Sweet & Sour 

Swedish 

French Onion with Demi Glace Sauce 

Marsala Sauce with Mushrooms

 

Macaroni & Cheese 1/2 Tray

Classic, 6 cheese

Buffalo Chicken

Chicken & Broccoli 

Country Ham

Short Rib and Caramelized Onion

Pesto Chicken & Shrimp 

 

Event Chef Charge $40/hr & Waitstaff $30/hour

 

*A mileage charge will occur over 30 miles from Duxbury

*Sales tax will be added to catering order

* Deposit Required

 

All prices are subject to change due to increase in market pricing.