Passed Hors díOeuvres
Grilled Lemon-Basil Shrimp Skewers with Saffron Aioli.
Baby Artichoke, Lemon and Parmesan Fritters.
Pizzettas with Roasted Fig, Equinox Farmís Arugula and Old Chatham Sheepherding Camembert.
Last of the Season Cherry Tomatoes with Lobster Salad and Toasted Corn Bread Crumbs.
Grilled Lamb Skewers with mint and pistachio and Tsatziki yogurt garlic sauce.
Zucchini Pancakes with Nasturtium Petals and Chevre Stationary Hors díOeuvres.
PissaladiËre, Assorted P‚tÈs, Cornichons, Baskets of Baguettes and Crostini, Tapenade, Fresh Manouri Cheese with Wild Thyme Honey, Baby Vegetables with Basil AnchoÔade, NiÁoise Olives, Pizzettas with Green Olive and Walnut Pesto.
Plated First Course
Lobster-Cod Cakes with Toasted Farmstand Corn Relish and Fresh Basil Dressing.
Roasted Chicken with a Grecian Spice Rub of Oregano, Sesame, Cumin and Coriander Served with Salsa Verde – a Blend of Green Herbs, Garlic, Capers and Lemon Moussaka – a Vegetarian Version with Layers of Roasted Eggplant, Plum Tomatoes, and Sweet Onion with a BÈchamel Topping Spinach Salad with Cucumbers, Pine Nuts, Goatís Milk Feta Cheese, Green Olives and a Fresh Basil-Lemon Vinaigrette Rosemary Roasted New Potatoes Crusty Peasant Bread.