Hors d’oeuvres
Tuna Tartare on Crisp Wonton with Cucumber, Avocado and Serrachi Aioli
Shooters filled with Ceviche of Yellowtail Tuna with Coconut Milk, Lime and Cilantro
Tequila and Lime Marinated Sea Scallops with Black Bean Salsa
Sliced Ahi Tuna with Watermelon, Radish, Basil, and Soy Pearls, served in Ceramic Spoon
Crab Cake with chipotle remoulade
Orange Firecracker Shrimp
Local Oyster Cocktail Shooters with Smirnoff and Celery
Prosciutto Wrapped Garlic Grilled Shrimp with Peach Chutney
Ginger Cilantro Salmon Cakes with Mango Chutney
Lobster Mango Skewers with Vanilla Chili Dip
Potato Nest with Crab and Mango Salad
Beef and Pineapple Satay with Cilantro Yogurt Crème
Mini Quesadillas filled with Trio of Cheese and Peppers with a Chipotle Cream
Newport Cheese Toasts
Bamboo Cones filled with Vegetable Crudité and Artichoke Herb Crème
Tomato Confit and Mozzarella on Brioche
Zucchini and Ricotta Salada Fritters with Dill Crème Fraiche
Summer Avocado Gazpacho Shooter
Mini Native Tomato and Peppered Mayo Toast Point Sandwich
Cucumber Cups with Hummus and Toasted Sesame Seeds
Rolled Zucchini Ribbons with Micro Arugula and Chevre
Watermelon Feta Bites with Fresh Mint and Balsamic Glaze
Salads
Trio of Summer Gazpacho: Heirloom Tomato, Honeydew, and Avocado
Heirloom Tomato Mozzarella Caprese Salad, Shucked Local Corn, Basil, Honey Balsamic Glaze
Mixed Baby Lettuces with Fresh with Strawberries, Roasted Pecans, and Blueberry Vinaigrette
Watermelon Salad with Arugula and Feta
Multi- hued Heirloom Tomato Burrata, Basil and Evoo
Romaine Hearts with Bacon Fried Garbanzo Beans and Parmesan Basil Caesar Dressing
Fig and Arugula with Prosciutto dusted with Parmesan Lemon and Evoo
Farm Stand Corn Salad with Fennel Beans and Grape Tomato, Basil Lemon and Evoo
Main Course
Grilled Filet of Beef, Chopped Tomato, Corn Salad with Sautéed Haricot Verts, Shallot Butter
Grilled Tenderloin of Beef Kebabs, Marinated in Herbs and Spices, with Mushrooms, New Potatoes and Zucchinis with Wild Rice
Filet of Beef with Grilled Zucchini, Tomato, and Summer Squash Basil Risotto
Grilled Lamb Skewers, Moroccan Style with Tzatziki and Cous Cous with Citrus Zest
Pan Seared Striped Bass, Corn and Scallion Pancake, Plum Tomato Confit, Basil Vinaigrette
Poached Lobster atop Porcini and Asparagus Risotto
Grilled Mahi Mahi Roasted Yellow Pepper Pesto and Basmati Rice
Grilled Tuna with Grilled Pineapple Chipotle Salsa and Orzo
Grilled and Marinated Lemon Scented Chicken Brochettes with Cumin Yogurt Sauce
Brined Boneless Breast of Chicken, Fruit Salsa, Candied Ginger and Cilantro with Jasmine Rice and Grilled Asparagus
Chick Pea Crepes filled with Savory Ratatouille and Field Greens atop Couscous