Reception

Stationary Hors D'oeuvres
 
Raw Bar with Freshly Shucked: Glidden Point, Sweetneck & Kumamoto Oysters

Local Littleneck Clams

Jumbo Shrimp & Chilled Lobster Tails
 
Champagne Mignonette & Classic Cocktail Sauce
 
Passed Hors D'oeuvres
 
Wonton Cups filled with Lobster & Tarragon Garnished with Chopped Chives
 
Shortbread with piped Stilton & Peach Jam
 
Lemon Grass & Pork Potstickers, Ginger Soy Dipping Sauce
 
Mini Crab Cakes with Cajun Remoulade
 
Grilled Marinated "one bite" New Zealand Chops
Cranberry Chutney
 
Mini Reubens on Pumpernickel Rolls
 
Coconut Shrimp with Curried Mango Chutney
 
Fried Lobster Ravioli with Tomato &  Corn Relish

Beef Carpaccio & Asparagus Roll, Topped with Kosher Salt, Parmesan & EVOO
 
Fig Lollipops wrapped with Arugula & Proscuitto
 
Crab Tostadas with Avocado Relish & Spicy Plum Tomato Salsa
 
Shrimp & roasted Corn Cakes with Lime Aioli
 
Grilled Pizetta with Slow Roasted Tomato, Chevre & Pesto
 
Crispy Seasoned Chicken on a Corn Tortilla Chipolte & Avocado
 
First Course Choices
  
Chilled Cucumber & Avocado Soup Garnished with Fresh Crab Meat
 
Classic Tomato Gazpacho, Garnished with Fresh Lobster Meat
 
Jonah Crab Timbale,
Layered with Wilted Spinach & Fresh Mango, Meyer Lemon Buerre Blanc
 
Panzanella Salad:
Chopped Tomatoes, Cucumber, Olives, Mozzarella, Red Onion & Garlic Croutons, Topped with Glazed Grilled Shrimp
Timbale of Duck Confit with Vidalia Onions & Golden Raisins
Served in a Zucchini Cup with Golden Beet Discs
 
Nantucket Lobster & Jumbo Lump Crab tossed in Lemon-Dill Creme Fraiche
Served on a Chilled Angel Hair Pasta "Nest", Tomato Vinaigrette
 
Lobster & Mango Summer Roll, Mache Greens, Basil Oil
 
Entrees
 
Pan Roasted Lobster
Lobster removed from shell, sauteed with fresh herbs & Champagne butter returned to shell & served with Corn Polenta, Zucchini Noodles & Brandy Butter Sauce
 
Potato-Fennel Crusted Organic Copper River Salmon
Vegetable Nage & Summer Succotash
 
Grilled Filet of Black Angus Tenderloin. Lobster Bernaise
Savayorde Potatoes & Seasonal Vegetables
 
Rosemary Rubbed Rack of Colorado Lamb
Minted-Chutney Demi Glace
Individual Garlic Bread Pudding
Roasted Plum Tomatoes & Asparagus
 
Slow Roasted Atlantic Halibut Served on Osso Bucco Ragu
Saffron Risotto, Haricot Vert & Crispy Fried Leeks
 
Dessert
  
Traditional Wedding Cake with Fresh Fruit & Chantilly Cream
 
Assorted Housemade Truffles
 
Coffee & Tea Service