Hors D’oeuvres, Lunch & Dinner Menus

Hors D'oeuvres
Dinner
Lunch


Hors D'oeuvres

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CHARCUTERIE BOARDS & PLATTERS

Board & platter size serves 30 people

Italian Meat | $275
Prosciutto, dry aged salami, peppered salami, dry coppa, house made marinated mozzarella, asiago, provolone cheese, marinated olives, marinated artichokes, marinated roasted colored peppers with sliced artisanal bread & assorted crackers

Greek Mezza | $250
Stuffed grape leaves, Greek olives, marinated artichokes, marinated roasted colored peppers, hummus, tzatziki, feta stuffed cherry peppers, dill cucumbers and spiced pita chips

Cheese & Fruit | $250
Assorted hard and soft international & domestic cheeses, red & green grapes, strawberries, with sliced artisanal bread & assorted crackers

Fruit Basket | $225
Watermelon basket filled with fresh seasonal fruit, surrounded with sliced watermelon, cantaloupe, honeydew, strawberries, blueberries, red & green grapes

Crudité | $225
Colorful display of carrots, celery, broccolini, heirloom cherry tomatoes, cucumber, &
baby cremini mushrooms, served with creamy dill dip and hummus

Raw Bar | Market – with Shucker
Littlenecks, oysters and shrimp with bloody mary cocktail sauce, mignonette

HOT HORS D’OEUVRES - BUTLER PASSED

Price per 100

Grilled Nan Bread
Choice of:

  • Heirloom cherry tomato, fresh mozzarella, basil microgreens & balsamic reduction | $325
  • Heirloom cherry tomato, zucchini, colored peppers & herb goat cheese | $325
  • Prosciutto, fig jam, arugula microgreens & goat cheese | $375


Lemon Artichoke Puffs | $325
Artichokes, lemon, dill and feta cheese wrapped in puff pastry

Sesame Encrusted Chicken Skewer | $350
Chicken breast marinated in ginger, soy & garlic, encrusted in black & white sesame seeds and served with mango habanero duck sauce

Asparagus Puffs | $325
Poached asparagus and boursin cheese wrapped in puff pastry

Prosciutto and Basil Wrapped Shrimp | $400
With roasted red pepper aioli

Scallops Wrapped in Sweet and Spicy Bacon | $400

Crab Cakes | $400
With cajun remoulade

Coquilles Saint Jacques | $400
Scallop baked in shell with white wine, gruyere cheese, herbs & fresh breadcrumbs

Stuffed Cremini Mushrooms
Cremini mushrooms stuffed with choice of:

  • Chorizo sausage, vegetables, herbs & fresh breadcrumbs | $325
  • Caramelized shallot, garlic, rosemary & fresh breadcrumbs | $325


Pork Wonton | $350
Served with mango habanero duck sauce

Spanakopita | $325
Phyllo dough filled with spinach, lemon, dill and feta cheese

Lamb Lollypops | $425
Garlic and rosemary marinade

Bundles
Spring roll paper filled with choice of:

  • Crab & chive cream cheese served with mango habanero duck sauce | $375
  • Brie & raspberry | $325


Rhode Island Lobster Cakes | $425
Served with lemony tarragon aioli

COLD HORS D’OEUVRES - BUTLER PASSED

Price per 100

Tuna Poke on Crisp Wonton | $400
Fresh Ahi tuna, diced avocado, cilantro, scallion, sesame seeds

Jumbo Shrimp Cocktail | $400
Served with bloody mary cocktail sauce

Prosciutto Wrapped Melons | $400
Trio of watermelon, honeydew & cantaloupe

Asian Chicken Salad | $350
On endive leaf

Crostini
Choice of sourdough or rye toast points:

  • Tarragon & lemon lobster salad | $450
  • Beef tenderloin, boursin cheese & caramelized onion | $400
  • Poached pear, caramelized onion & brie | $325
  • Heirloom cherry tomato, fresh mozzarella, basil microgreens & pesto | $375
  • Whipped ricotta with lavender honey & thyme | $325
  • Smoked Scottish salmon, crème fraiche, fresh dill | $400

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Dinner Menu

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Entrée price includes salad, entrée with seasonal vegetables, and artisanal breads

FIRST COURSE - CHOICE OF ONE:

Mixed Baby Greens
Baby greens, heirloom cherry tomato, English cucumber, red onion and tri color carrot served with choice of white balsamic vinaigrette or creamy dill (limit one dressing)

Classic Caesar
Fresh romaine, shaved parmesan and rustic croutons

Baby Spinach
Baby spinach, cremini mushroom and crumbled bacon served with whole grain mustard vinaigrette

Nuts & Berries
Mixed baby greens, dried cranberry, candied walnuts, gorgonzola cheese and honey balsamic vinaigrette

Berry Salad
Available Spring/Summer
Mixed baby greens, sliced strawberries, blueberries, herb goat cheese, red onion and honey balsamic vinaigrette

Beet Salad
Available Fall/Winter
Arugula tossed in lemon and olive oil, topped with roasted red and yellow beets, goat cheese, red onion and drizzled with Jamestown Grand Marnier honey

ENTRÉES PLATED
FROM THE LAND

Roasted Beef Tenderloin | 72
Rosemary & garlic rubbed tenderloin of beef slow roasted and sliced, served with choice of chimichurri sauce or horseradish cream

Filet Mignon | 74
Six-ounce filet of beef spice rubbed and served with complementing sauce
Choice of:

  • Garlic & rosemary rubbed with rosemary port wine reduction or mushroom bordelaise sauce
  • Montreal Steak seasoned with house made steak sauce and topped with fried onions


New York Strip | 78
Twelve-ounce strip steak spice rubbed and served with complementing sauce:
Choice of:

  • Montreal Steak seasoned served with house made steak sauce and topped with fried onions
  • Chinese five spice rubbed strip steak served with grilled pineapple and sweet teriyaki sauce


Short Rib | 72
Available Fall/Winter
Beef short rib braised in pinot noir, garlic, tomato, carrot & rosemary, finished with red wine gravy

Rack of Lamb | 74
Marinated in garlic and rosemary and served with port wine reduction

Chicken

Marsala | 48
Chicken breast sautéed with assorted mushrooms, shallots and fresh herbs, finished with Marsala wine

Piccata | 48
Chicken breast sautéed with lemon, shallots and capers, finished with fresh herbs, butter and white wine

Margarita | 52
Available Spring/Summer
Chicken cutlet marinated with fresh herbs and topped with heirloom cherry tomatoes, house made mozzarella, basil microgreens, finished with sweet balsamic reduction

Saltimbocca | 54
Available Fall/Winter
Chicken cutlet, prosciutto ham & fresh sage sautéed and finished with assorted mushrooms and Marsala wine

Cider Glazed Statler Chicken | 55
Available Fall/Winter
Statler chicken stuffed with walnuts, dried cranberry, apple and sage, finished with spiced cider reduction

FROM THE GARDEN

Roasted Vegetable Napoleon | 48
Herb marinated and grilled zucchini, summer squash, heirloom tomato, portabella mushroom and house made mozzarella layered and served with choice of pomodoro, pesto or bechamel sauce

Portabella Steak with Avocado Chimichurri Sauce | 46
Portabella mushroom marinated in smokey spices and grilled, topped with tangy avocado chimichurri sauce

Roasted Root Vegetable Napoleon | 48
Available Fall/Winter
Roasted red and yellow beets layered with apple, butternut squash and goat cheese, topped with pomegranate seeds and drizzled with Jamestown Grand Marnier honey

FROM THE SEA

Lemon Poppy Cod | 54
Georges Bank Cod topped with lemon, poppy-buttered breadcrumbs and white wine

Herb Poached Salmon | 56
Faroe Island salmon fillets poached in extra virgin olive oil, parsley, dill, green onion, chives & lemon zest

Honey & Whole Grain Mustard Glazed Salmon | 56
Faroe Island salmon fillets grilled and topped with tangy glaze of local Jamestown honey

Block Island Swordfish | 72
Available Spring/Summer

  • Traditional - Herb marinated swordfish steaks grilled and finished with lemon beurre blanc and capers or chimichurri sauce
  • Tropical - Citrus marinated swordfish steaks grilled and topped with tropical fruit salsa


Black Sea Bass | Market
Available Spring/Summer
Macadamia nut encrusted sea bass served with mango curry cream

Butter Poached Lobster | Market
Butter and tarragon poached lobster tail and claw served on top of a sweet corn-crab cake

Surf & Turf | 75
Four-ounce filet mignon served on Rhode Island lobster cake and topped with bearnaise sauce

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Lunch Menu

Menu coming soon

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Banquet Menus

Hors D'oeuvres
Dinner 
Lunch - coming soon