OCTOBER 5, 2019
IT'S A CELEBRATION
MENU
HORS D'OEUVRES
Oysters on a Half Shell
Truffled Mac ‘n’ Cheese Tartlets
Stuffed Tuscan Mushrooms
Mini Crab Cake with Chili Aioli
Mini Lobster Roll
Bacon Wrapped Short Ribs with Tomato-Tarragon Jam
FIRST COURSE
Cape Cod Savory and Sweet Salad
Locally Grown Baby Red Kale, Watercress, Spinach and Arugula
with Blueberries, Crumbled Feta Cheese,
Grape Tomatoes, Cucumbers & Red Onion
and a Lemon Dijon Vinaigrette
ENTREE OPTION ONE
Roasted Sliced Sirloin of Beef
with Vidalia Onion-Beaujolais Sauce
ENTREE OPTION TWO
Day Boat Haddock
with Down East Crab Crumbs
and Lobster Crème
Heirloom Potato, Thyme & Gruyere Gratin
Julienne of Sugar Snap Peas & Tri-Color Peppers
A vegetarian and gluten-free meal is available upon request.
Roasted Zucchini and braised spinach quinoa with
roasted red bell pepper and summer tomato basil relish.
Please let us know of any allergies when you RSVP.
