Sample menus
A taste of what's possible
Every menu is designed fresh for each event. These are examples of past evenings — yours will be built around you.
All menus are fully custom. Dietary restrictions, allergies, and preferences are always accommodated. These samples are meant to show range and approach — not a fixed offering.
Winter · 6 courses
The Full Experience
Amuse
Wellfleet Oyster
cucumber mint granita
Gruyère Gougère
Savory Mushroom Tea
roasted mushroom consommé
First Course
Roasted Fennel
clementine beurre blanc
Second Course
Seared Scallops
celeriac, hazelnut, apple, brown butter
Third Course
Wild Mushroom Pappardelle
ricotta filling, limone butter
Fourth Course
Black Garlic Braised Short Rib
parsnip purée, roasted leek, jus
Dessert
Dulce de Leche Cheesecake
whipped cream, sea salt
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Spring · 5 courses
Garden & Pasture
Amuse
Radish Toast
truffle butter
Brioche
compressed melon
Prosciutto
cured egg yolk
Asparagus
Course 2
Spring Pea Salad
snap peas, english peas, mint, lemon
Course 3
Stuffed Pappardelle
ricotta filling, limone butter
Course 4
Hanger Steak
carrot purée, roasted + pickled carrots, jus
Dessert
Olive Oil Cake
strawberries, whipped cream
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Spring · 4 courses
Shore & Garden
First Course
Spring Vegetables
pea purée, anchovy butter
Second Course
PEI Mussels
blood orange, black pepper
Third Course
Airline Chicken Breast
thyme jus, braised endive
Dessert
Roasted Pear
sabayon, toasted almond
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