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First Course

Salad of heirloom tomatoes, house greens and smoked buffalo mozzarella strüdel with chanterelles and tapenade; verjus, Minus 8 vinegar and Olivier olive oil vinaigrette

Chilled red Jersey tomato consommé with white Maine crab salad and medley of Summer vegetables

Grilled spiced Maine dayboat lobster with crispy Summer herb polenta and white peach salad

Main Course

Pot roasted organic poussin with house-made herbed linguine; shaved Summer truffles and wild mushroom

Wild black bass with chorizo-cucumber relish, fried Chatham trapped squid and tequila roasted tomatillos

Grilled miso plum marinated beef tenderloin with pork and ginger dumpling, mirin and soy consommé

Grand Fromage

Dessert

Bittersweet chocolate satin mousse, citrus pound cake with lemon curd and wild blueberries, almond fig tart with black pepper crème fraîche, and L'Espalier puff pastry with fresh white peaches

Coffee and tea and petits fours

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