Private Event June 22 2013


Bar: Sangria by Pool ( Made by client)


Fresh Oysters on ice

with lemons, shaved fresh horse radish, hot sauce,

Smoked & Cracked`s Cocktail Sauce and mignonette sauce 

Seared Tuna Ceviche

on cucumber rounds and organic corn chips

Olives, Cheese Straws

Fresh Gazpacho

Smoked Magret Duck

with melange of wild mushrooms, wild blueberry relish, fresh figs and crostini

New England Seafood  Side Board

Lobster, Shrimp, Scallops ( heavier on ) + Clams, Mussels

Summer Salad

Grilled Red Pepper, Zucchini, Portobello and Radicchio

 with medley of Heirloom Cherry Tomatoes on a bed of mixed organic greens

White Balsamic and Fresh Basil

Roasted Fingerling Potato Salad

 Light Tarragon Vinaigrette


(Pies – Client to supply)


St Angel ,Aged Cheddar and Mimolette

Grapes and Fresh Fruit