stylized food bars – custom designed menus – chef’s tasting plates – dinner by the bite
NEW ENGLAND STATION
MINIATURE MAINE LOBSTER ROLLS
chunky lobster salad with chives & dill, served in a buttery toasted brioche bun
“FISH & CHIPS”
crispy cornmeal-coated shrimp, sweet scallops & sweet potato fries
dusted with old bay, drizzled with ale grain mustard aioli
CORN TWO WAYS
corn pudding baked in a scallion cheddar custard, peach ginger relish
roasted corn coins brushed with chipotle butter, scallions & queso fresco dust
STEAMED RED JACKET POTATOES & GREEN BEANS
warm dill bacon vinaigrette
HEIRLOOM TOMATO SALAD
watermelon, arugula & local goat cheese
YUKON POTATO CHIPS
with a trio of help-yourself dustings: cheddar sage, tomato basil, spicy bb
CONTEMPORARY PIZZETTA STATION
GORGONZOLA PANCETTA PIZZETTA
caramelized onion jam, figs, pine nuts & crispy sage, drizzled with balsamic reduction
TRUFFLED ASPARAGUS PIZZETTA
asparagus tips, wild mushrooms & goat ricotta cheese, drizzled with truffle oil
HEIRLOOM TOMATO ARUGULA PIZZETTA
robiola cheese, calamata olives & basil, drizzled with pesto
SERVED WITH THE FOLLOWING HELP-YOURSELF PIZZETTA CONDIMENTS
shaved parmigiano, basil-infused oil, fried caper gremolata, spicy peppercorn-infused sea salt
ANTIPASTI VEGETABLE DISPLAY, MARINATED CRACKED OLIVES & CAPERBERRIES
RETRO STATION
SLIDERS TWO WAYS
pulled shortrib slider with caramelized onion rings, horseradish mustard sauce
avocado veggie slider with cilantro citrus veggie slaw, avocado chipotle sauce
SHRIMP & CORN SPOON BREAD
bbq glazed charred shrimp on a corn pudding griddle cake, peach jalapeño chutney
TOMATO BASIL MAC & CHEESE
baked in a parmesan crumb crust with crispy basil leaves
DUO OF CRISPS & DIPS
sweet potato shoestring fries dusted with sage & smoked sea salt
yukon potato chips drizzled with rosemary truffle oil
trio of dipping sauces: honey grain mustard, pesto aioli, blue cheese ranch
RED VEGGIE SLAW
beets, cabbage, radicchio, parsnips, apples & cranberries, honey caraway vinaigrette
