Hors d'oeuvres
Farm Vegetables
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Endive Spears
roast beets, cashew cream + crushed cashews, pickled red onion (gf, df)
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Sweet Pea + Lemon Arancini
seasonal pesto
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Minted Pea Crostini
goat cheese feta
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Mushroom Tarts
mascarpone, herbs
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Potato + Pea Samosa
mint-chili chutney
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Polenta Cake
seasonal pesto (gf)
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Seasonal Soup Shooter
From the Sea
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Fluke Ceviche
saffron, buttermilk, chiles, crispy garlic
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Smoked Trout Rillettes
cucumber, pickled red onion (gf)
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Salmon Tartare
housemade potato chip, everything bagel spices, creme fraiche (gf)
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Tuna Tartare
aleppo pepper, wonton
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Crab Cake
remoulade
Poultry, Pork & Beef
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Deviled Eggs
spiced crispy shallot
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Chicken + Waffles
sriracha honey
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Chicken Yakitori Meatball
yuzu aioli, pickled radish (gf, df)
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Beef Carpaccio
remoulade, crostini
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Beef Tartare
crispy shallot, miso vinaigrette, prawn cracker (df)
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Harissa Spiced Lamb Meatballs
tzatziki
Stationary
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Seasonal Crudites + Dips
Seasonal Vegetables. Carrot, Cauliflower, Fennel, Blanched Green Beans, Radish, Garden Herbs and Flowers, Green Goddess Dip
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Local Cheese & Charcuterie Board
Cabot Clothbound Cheddar, Jasper Hills Cellars, Vermont Maggie's Round, Cricket Creek Farms, Massachusetts St. Stephen's, Four Fat Fowl Farm, New York Prosciutto, Soppresata with fig jam Bread Sticks, Berkshire Mountain Bakery Cherry Pecan Bread, Baguette, Gluten-free crackers Giardiniera Rosemary + Garlic Nut Mix Marinated Olives
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Raw Bar
Oysters on the half shell with mignonette Poached shrimp with cocktail sauce + lemons Tartare/Crudo/Ceviche Calamari Salad with red pepper, lemon parsley