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Passed Hors D’oeuvres
priced per dozen
CAPRESE SKEWER $36
WHITE TRUFFLE MAC AND CHEESE TART $36
CHICKEN PARMESAN MEATBALL $36
VEGETABLE STUFFED MUSHROOM $36
STEAK SKEWER with teriyaki glaze $48
SEAFOOD QUESADILLA with shrimp, crabmeat and cheddar cheese $48
SEA SCALLOPS wrapped in bacon $60
SMOKED SALMON CANAPES with cream cheese, dill, and capers $48
SEARED AHI TUNA on a wonton crisp topped with a wasabi cream $48
*LOBSTER SALAD SLIDERS $95
Stationary Platters
$150 per platter • each platter feeds approximately 25 guests
Meze
Tzatziki, hummus, roasted red pepper and goat cheese dip, marinated olives, feta cheese, and grapes. Served with fresh toasted bread.
Cheese
Chef’s selection of soft and hard cheeses with fresh fruit. Served with fresh toasted bread.
Crudités
Chef’s selection of fresh seasonal vegetables, served with ranch dressing.
Caprese
Sliced tomatoes, sliced mozzarella, sliced smoked mozzarella, and basil.
Dessert
Chef’s selection of A variety of bite size desserts.
Stations
Chef required at raw bar and carving station • $100 per chef • one chef per 50 guests
Slider Station $12 per person
BEEF, PULLED CHICKEN, and BBQ PULLED PORK served with ketchup, mustard, and pickles
Chowder Station $7 per person
Choice of one, served with oyster crackers:
NEW ENGLAND CLAM CHOWDER – Cream based with chopped clams. Dill, potatoes, bacon, celery and onion
RI CLAM CHOWDER – Clear broth with chopped clams, potatoes, celery and onion
PORTUGUESE CHOWDER – Tomato based with clams, chourico, potato, celery, onion
Salad Station $10 per person
Your choice of one served with rolls and butter:
BEET SALAD with goat cheese, arugula, mixed greens, and toasted almonds. Champagne vinaigrette dressing.
GARDEN SALAD with tomato, cucumber, shredded carrot, and red onion. Served with balsamic and ranch dressings.
CAESAR SALAD with homemade croutons and Parmesan cheese. Caesar dressing.
GREEK SALAD with feta cheese, tomato, cucumber, black olives, and peppercini. Served with creamy Greek dressing.
CAPRESE SALAD with mixed greens, tomato, mozzarella, and basil with a balsamic glaze.
Raw Bar Station *chef required
OYSTERS AND SHRIMP COCKTAIL $4 per piece
LITTLENECKS $3 per piece
LOBSTER TAILS AND CLAWS available upon request $Market Price
Carving Station *chef required
Your choice of one, served with rolls:
PRIME RIB served with a horseradish cream $20 per person
HONEY HAM served with a sweet pineapple glaze $16 per person
ROAST TURKEY with a rosemary and thyme gravy $18 per person
Pizza station $10 per person
Your choice of two:
MARGHERITA with tomatoes, mozzarella, and basil
FIG, PROSCIUTTO, ARUGULA, with goat cheese and a balsamic drizzle
SPINACH AND ARTICHOKE with shaved Parmesan
PEPPERONI and SOPPRESSATA
Taste of New England Station $45 per person
MINI STUFFIES – Chopped clam in a spicy chorizo and onion stuffing
NEW ENGLAND CLAM CHOWDER – Creamy with chopped clams, bacon, potato, onion
CLAMS CASINO – Littleneck clam baked with stuffing, bacon and provolone cheese
MINI LOBSTER ROLLS – Lightly dressed with mayonnaise, dill, and celery
GARDEN SALAD – Served with rolls and butter.
Three Course Dinner
* Entrée Counts are required for this option
(for example: 20 chicken, 10 filet, etc.)
$52 per person
First course
Please select one for all guests:
GARDEN SALAD or NEW ENGLAND CLAM CHOWDER
Entrees
Please select two, served with starch and vegetable:
GRILLED CHICKEN BREAST with a roasted garlic demi
GRILLED SALMON topped with a beurre blanc
BAKED SEAFOOD TRIO sea scallops, shrimp, and Atlantic cod
BAKED STUFFED SOLE with bay scallops and crab meat stuffing
SIX OUNCE FILET MIGNON with a roasted garlic demi
PASTA PRIMAVERA with asparagus and bell peppers
SIX OUNCE FILET MIGNON served with half of a grilled lobster and drawn butter
*Additional $ market price per person
SURF AND TURF Filet Mignon with two baked stuffed shrimp $60 per person (does not require entrée count if your only selection)
Dessert
Please select one
KEY LIME PIE, CHOCOLATE TORTE, MINI DESSERTS PLATTER
New England Lobster Boil
* Entrée Counts are required 10 days prior the event for this option
(for example: 20 Lobster, 10 filet, 5 Vegetarian)
$60 per person
First course
Please select one:
GARDEN SALAD or NEW ENGLAND CLAM CHOWEDER
Entrée
1 1/4lb BOILED LOBSTER
MUSSELS, LITTLENECKS
CORN ON THE COB
POTATO, ONION, AND CHORIZO
dessert
Please select one for all guests:
KEY LIME PIE, CHOCOLATE TORTE MINI DESSERTS PLATTER
Filet mignon or vegetarian alternative available, entrée counts required.
Wedding Package
$85 per person
Champagne toast
Choice of one stationary Platter
(during cocktail hour)
Choice of three passed hors d’oeuvres
(for cocktail hour, based on one hour, lobster sliders are an additional charge)
Three course dinner, Including:
Choice of ONE STARTER
Choice of TWO ENTREÉS (Counts Required for this option)
MINI DESSERTS PLATTER to accompany your cake
Three Course Lunch
Three course lunch
* Entrée Counts due 10 days prior to event for this option
(for example: 20 chicken, 10 roast beef, etc.)
$35 per person
First course
Please select one:
Garden Salad
Nee England Clam Chowder
Caesar Salad
Entrees
Please select two:
Sandwiches served with pasta salad
GRILLED CHICKEN BREAST with a pesto mayonnaise
ROAST BEEF with horseradish spread
SLICED TURKEY with bacon and avocado
GRILLED SALMON topped with a pesto mayonnaise
GRILLED PORTABELLA, roasted red pepper, feta, quinoa bowl
LOBSTER SALAD ROLL on brioche additional $12 per person
Dessert
Please select one:
MINI DESSERTS PLATTER served buffet style
Add coffee service for $3 per person
Lunch Buffet
$35 per person
FRUIT SALAD
SUMMER SALAD – Mixed greens with goat cheese, strawberries, and toasted almonds. Served with balsamic vinaigrette.
HAM AND SWISS QUICHE
MIXED VEGETABLE QUICHE
TEA SANDWICHES
Herbed cream cheese and cucumber
Turkey and cheddar with Dijon mustard
Roast beef and Havarti Cheese with a horseradish spread
MINI PASTRIES PLATTER
Breakfast Buffet
$ 35 per person
10am-12pm for a minimum of 35 guests
SCRAMBLED EGGS
BACON
SAUSAGE
HOME FRIES
ASSORTED PASTRIES
FRESH FRUIT BOWL
COFFEE STATION
ASSORTED JUICES
BREAKFAST ADDITIONS:
GREEK YOGURT AND GRANOLA $5 per person
PANCAKES $4 per person
SMOKED SALMON, CAPERS, RED ONION, BOILED EGG $8 per person
OMELET STATION $8 per person, $100 per chef per 50 guests
HAM CARVING STATION $8 per person, $100 per chef per 50 guests
BLOODY MARY BAR with olives, celery, spiced rim $9.50 per drink
MIMOSA BAR with assorted juices $9.50 per drink
Bar Pricing
Full Open bar
$19 per person for the first hour
$10 per person each additional hour
Top Shelf open bar
$21 per person for the first hour
$12 per person each additional hour
Beer and Wine Open Bar
$16 per person for the first hour
$8 per person each additional hour
Cash Bar or consumption Bar pricing
BEER: $6.50, WINE: $9.50 per glass
MIXED DRINKS: $9.50
TOP SHELF MIXED DRINKS $10.50-$12.50
Your signature cocktail can be added to any bar package.
Pricing upon request.
WATER INFUSION STATION: $3 per person
Selections include: Strawberry basil, cucumber Lemon,
blackberry lime, lemon and lime
