Winter Sample Menu

These are just examples of what your menu could include based on the season. Your menu is by no means limited to these items. After learning about each client’s tastes, we customize your menu specifically for you.

Entrées

Stuffed Boneless Vermont Quail - wild rice, cranberries, sage, chestnuts

Red Wine Braised Beef Shortribs - pommes purée, parsley, pickled red onion

Pan Roasted Sea Scallops - cauliflower, capers, lemon

Slow Cooked Chicken Breast - peppers agro-dolce, roasted kale, basil

Cider Braised Pork Belly - savoy cabbage, mustard, fingerling potatoes

Taleggio Ravioletti - braised leeks, butternut squash, sage

Cheese

Warm Stilton - caramelized apple, frisée

Dessert

Semolina Cake - candied fennel, lemon, pistachio

Chocolate Stout Cake - hazelnut praline, winter spice

Chocolate Tart - caramel, fleur de sel

Ricotta Goat Cheese Tart - winter fruit compote

Lemon Curd Tart - Italian meringue

Hors d’ oeuvres

Saltbox Farm BLT - Vermont cheddar, mustard aïoli

Nantucket Bay Scallop Crudo - blood orange, celery

Citrus Cured Salmon - crème fraiche, pickled beets, scallion

White Bean and Celeriac Bisque - chile oil

Deviled Farm Egg - fine herbs, salmon roe

Pear Crostini - Stilton blue, chutney

Classic Steak Tartare - truffle aïoli, toasted brioche

Lamb Brochette - herb yogurt, mint, lemon

Mini Roast Beef Slider - horseradish cream, watercress, pickled red onion

Starters

Roasted Fennel & Grapefruit Salad - arugula, endive, pomegranate

Caramelized Cauliflower - medjool dates, pistachios, feta

Roman Gnocchi - mushroom ragout, rosemary, pecorino

Goat Cheese Crêpe - braised spinach, winter squash, spiced walnuts, sage

Grilled Hearts of Romaine - green olives, white anchovy, lemon vinaigrette