Hors D’oeuvres, Lunch & Dinner Menus

Hors D'oeuvres


Domestic Cheese & Fruit Display
Three domestic cheese offerings, fresh fruit, whole grain crackers

Artisan Cheese & Fruit Display
Premium craft cheeses, fresh fruit, candied nuts, water crackers

Smoked Salmon Plate
Smoked salmon, shaved Bermuda onion, fried capers, herbed crème fraîche, & flatbread toasts

Local Rhode Island Shellfish Bounty
(Will recommend an outside vendor for parties of 50 or more)
Native littleneck clams and oysters with house made cocktail sauce, horseradish, & white pepper mignonette

Seared Land & Sea Display
Seared sesame crusted yellow fin tuna loin, spicy Ponzu sauce, carrot and daikon radish slaw; seared herb crusted beef tenderloin, tarragon aioli, crostinis & flatbread toasts

Passed Chilled Hors D’oeuvres

Shrimp Cocktail
Jumbo poached shrimp, cocktail sauce, lemon

Spicy Tuna Tartare
Chilled cucumber soup

Pastrami Cured Smoked Salmon
Vodka crème fraiche, crispy shallot, served on a cucumber round

Sourdough Crostini
Served with a choice of:

  • Oven Roasted Tomato, Fresh Mozzarella, Basil
  • White Bean-Rosemary Puree
  • Olive Tapenade
  • Sesame Eggplant Spread
  • Wild Mushroom Ragout

Smoked Bluefish Pate
Whole grain mustard, pickled onion, flatbread toast

Caprese on a Stick
Cherry Tomato, Marinated Boccacini, Fresh Basil

Passed Hot Hors D’oeuvres

Bay Scallops Wrapped in Bacon

Arancini of Lobster Risotto
Mini Lobster Risotto Arancini, Lemon Aioli

Seared Sea Scallop
Glazed slab bacon, sriracha mayonnaise

Mini Jumbo Lump Crab Cake
White remoulade sauce

Baked Mussels on a Half Shell
Spinach, sambuca cream, herbed bread crumbs

Espresso-Cocoa Rubbed Sirloin Pops
Bacon aioli

Spiced Ground Lamb Skewers
Cucumber-dill yogurt dipping sauce

Stuffed Mushrooms
Roasted cremini mushrooms stuffed with herbed panko crumbs, blue cheese, bacon

Black Pepper Glazed Bacon Wrapped Dates

Brie & Tomato Jam Phyllo Cups

Melted Brie cheese, tomato jam

Black Bean & Sweet Potato Fried Wontons
Sweet chili dipping sauce

Spicy Thai Chicken Skewers
Peanut dipping sauce

Asian Pork Meatballs
Spicy Ponzu sauce

Lobster Rangoons
Sweet chili sauce

Fried Truffle Cheese Filled Sacchetti Pasta
Lemon herb aioli

Plated Luncheon Selections

The following selections can be modified or substituted based on guest needs and preferences


New England clam chowder
Creamy pink seafood chowder
Chicken and wild rice soup
Roasted tomato bisque with aged cheddar
Maine lobster bisque


Eli’s Salad
Artisan greens, gorgonzola, dried cranberries, pine nuts,
shaved red onion, honey balsamic vinaigrette

Caesar Salad
Hearts of romaine, garlic croutons, Caesar dressing

Baby Arugula Salad
Shaved fennel, heirloom cherry tomatoes, shaved Bermuda onion, lemon vinaigrette


New England Style Baked Cod
With buttered panko crumbs, and lemon white wine butter

Grilled Faroe Island Salmon
With fresh herbs, lemon, olive oil

Stuffed Sole
With shrimp, scallop, and crabmeat stuffing and lobster cream sauce

Baked Stuffed Jumbo Shrimp
With crabmeat stuffing

Chicken Picatta
Lemon, capers, and white wine

Chicken with Wild Mushrooms
Served with Marsala wine demi-glace

Statler Chicken Breast
With sauce Chasseur

Chicken Milanese
Arugula salad & Meyer lemon vinaigrette

Veal Scallopini
Mushrooms, artichoke hearts, and slow roasted tomato

Four Cheese Ravioli
Tomato-basil butter

Luncheon Buffet Selections

The following selections can be modified or substituted based on guest needs and preferences

The Skipper

New England Clam Chowder
Artisan Greens Salad
Carrot, tomato, cucumber, and Bermuda onion with balsamic dressing
Finger Sandwiches
Willow tree chicken salad, tuna salad
Carved Maple Honey Ham
Lettuce, Tomato, Onion & Pickle Platter
Finger Rolls and Sandwich Bread
Assorted Mini Pastries & Brownies
Selections of Fresh Brewed Coffee & Tea

The First Mate

Roasted Tomato Bisque
Caesar Salad
Hearts of romaine, garlic croutons, Caesar dressing
Chicken Française
Penne alla Vodka
Roasted Seasoned Vegetables
Artisan Bread Basket with Whipped Maple Honey Butter
Vanilla Bean Cheesecake
Selections of Fresh Brewed Coffee & Tea

Plated Dinner Selections

All entrée selections offered with a choice of roasted fingerling potatoes, roasted sweet potatoes, rice pilaf, mashed red bliss potatoes, and sautéed or grilled seasonal vegetables


Stuffed Fillet of Sole
With crabmeat, shrimp and scallops & lobster cream sauce

Paupiettes Of Sole
Rolled with julienned vegetables, mushroom-leek butter

Grilled Faroe Island Salmon
Fresh herbs, apple-fennel slaw

Grilled Citrus Marinated Swordfish
Artichokes, blood orange brown butter

Roasted Halibut Fillet
Rosemary, thyme, lemon-caper buerre blanc

New England Style Baked Cod
With buttered panko crumbs, lemon white wine butter


Grilled Filet Mignon
Certified Black Angus tenderloin with béarnaise sauce

New York Strip Sirloin
Caramelized shallot demi-glace

Boneless Short Rib of Beef
Cipollini onion jus & chives

Grilled Pork Tenderloin
Black bean & pepper relish


Statler Chicken Breast
Chasseur sauce

Grilled Chicken Paillard
Artichokes, capers, lemon white wine butter

Chicken Portobello
Served with Marsala demi-glace

Chicken Milanese
Arugula salad, Meyer lemon vinaigrette

Pan Roasted Quail
Stuffed with chard, pine nuts & parmigiana, bordelaise sauce

Confit Duck Leg
With French green lentils, pickled apple slaw


Lobster Ravioli
Pink Sambuca cream sauce

Potato Gnocchi
Wild mushrooms, fresh herbs

Four Cheese Ravioli
Roasted red peppers, pesto cream

Fresh Cavatappi
Grilled seasonal vegetables primavera

Land & Sea Combinations

New York Sirloin with Two Jumbo Sautéed Shrimp
Petit Filet Mignon “Oscar” With Jumbo Lump Crabmeat and Béarnaise Sauce
Filet Mignon with Buttered Poached Lobster Tail
Roast Prime Rib with Twin Stuffed Jumbo Shrimp

Event Dinner Packages

Conanicut Yacht Club Clam Boil

(Limited to 60 people maximum)
New England clam chowder
Chilled mussels salad
Steamed local littlenecks with garlic, shallots & Chablis
Fresh corn on the cob
Grilled sourdough baguettes
Roasted red bliss potatoes
Boiled 1 ¼ pound local lobster with drawn butter
Sliced watermelon

Ocean Front Mixed Grill

Grilled boneless short ribs
Roasted herb rubbed chicken
Herb crusted Faroe Island salmon
Mashed Yukon gold potatoes
Chickpea & tortellini salad
Roasted summer vegetables ratatouille
Greens salad with beefsteak tomato, cucumber, carrot & shallot, Dijon dressing
Key lime pie with raspberry coulis

Grand Dinner

Eli’s salad
Artisan bread display with whipped honey butter
Spinach & garlic tortellini
Grilled center cut filet mignon with béarnaise sauce & two sautéed shrimp
Roasted fingerling potatoes with rosemary & thyme
Haricot verts with shallot butter
Lemon sorbet intermezzo
Warm chocolate lava cake with vanilla bean gelato

Conanicut Yacht Club Elegance Reception

An elegant statement affair offering varieties of cuisine at expertly attended culinary stations. Designed to allow guests to experience and enjoy displays and stations at their leisure throughout the affair.

Passed Hors D’oeuvres

Arancini of lobster risotto
Jumbo lump crab cake with red pepper remoulade
Seared sea scallops, pepper glazed slab bacon, sriracha aioli
Duck confit fried wontons, sweet chili sauce
Spicy Thai chicken skewers with peanut dipping sauce

Local Raw Bar Bounty

A fresh bountiful display of local shellfish featuring littleneck clams, oysters on the half shell and poached jumbo shrimp served with cocktail sauce, horseradish and lemon.

Garde Manger Display

A display station consisting of domestic and imported cheeses, fresh sliced fruit, and a variety of seasoned vegetables and dips.

Salads include marinated mushrooms, artichoke hearts, caprese salad with fresh mozzarella and cherry tomatoes, and a platter of cured meats with traditional accompaniments.

Pasta Station

Prepared by our culinary attendants, the Pasta Station features made-to-order pasta sure to please every guest.

Served along with garlic sourdough and focaccia:
Wild mushroom ravioli
Penne pasta with creamy pesto sauce
Four cheese ravioli with Pomodoro tomato marinara

Carving Station

Carved to guest order by our culinary attendants, the Carving Station features lingonberry chutney, béarnaise sauce, horseradish cream sauce, beef jus, and a display of fresh bread & rolls.

Prime rib of beef
Oven roasted turkey breast
Maple brined roasted pork loin

Accompaniments to Wedding Cake

To compliment a wedding cake presentation, we can offer the following enhancements:

Belgian dark chocolate dipped strawberries
Chocolate mousse
Seasonal sliced fresh fruit
Chantilly cream

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