Hors D’oeuvres, Lunch & Dinner Menus

Hors D'oeuvres
Dinner
Lunch

All prices are subject to Service Charge and State & Local Taxes.
Please note that prices may change at any time until a catering contract outlining the event menu has been signed. For some seasonal items such as lobster, local fish and beef pricing is subject to Market pricing.

Hors D'oeuvres

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

Dinner Menu

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

Entrée price includes appetizer, entrée with seasonal vegetables, artisanal breads and butter, dessert and freshly brewed coffee, decaffeinated coffee or plain or herbal teas

APPETIZER - CHOICE OF ONE:

Choice cup of soup or small garden salad:

Soup
New England Clam Chowder
Potato & Leek
Roasted Tomato Bisque
Chilled Carrot Ginger (Available Spring & Summer)
Chilled Gazpacho (Available Spring & Summer)
Chilled Vichyssoise (Available Spring & Summer)
Lobster Bisque +3
Corn & Crab Bisque +3

Salad

Classic Caesar
Crisp romaine, parmesan cheese, crouton, Caesar dressing

Mixed Baby Greens
Cherry tomato, cucumber, red onion, tri colored carrot
Choice of one dressing: Honey Balsamic, Ranch, Bleu Cheese, Creamy Dill

Fruit & Nuts
Mixed greens, dried cranberry, candied walnuts, red onion and gorgonzola cheese with honey balsamic vinaigrette

Berry Salad
Available Spring & Summer
Mixed greens, strawberry, blueberry, red onion and honey balsamic vinaigrette

Tomato Caprese
Available Spring & Summer
Heirloom tomato, house made mozzarella, basil, arugula and balsamic reduction

ENTRÉES

Hot entrées include appropriate seasonal vegetables

Caesar Salad
Crisp romaine, parmesan cheese, crouton, Caesar dressing

Fruit & Nuts Salad
Mixed greens, dried cranberry, candied walnuts, red onion and gorgonzola cheese with honey balsamic vinaigrette

Salads topped with choice (select one):

Marinated Grilled Chicken Cutlet | 34
Grilled Shrimp Skewer | 38
Grilled Faroe Salmon | 38
Lobster Salad – market

Lemon Poppy Cod | 38
Georges Bank Cod topped with lemon, poppy-buttered breadcrumbs and white wine

Herb Poached Salmon | 38
Faroe Island salmon fillets poached in extra virgin olive oil, parsley, dill, green onion, chives & lemon zest

Chilled Poached Salmon | 38
Available Spring & Summer
Faroe Island salmon fillets with cilantro-lime sauce

Honey & Whole Grain Mustard Glazed Salmon | 38
Available Fall & Winter
Faroe Island salmon fillets grilled and topped with tangy glaze of local Jamestown honey

Chicken Caprese | 36
Marinated grilled chicken topped with heirloom tomato, pesto, house made mozzarella and balsamic reduction

Chicken Marsala | 36
Available Fall & Winter
Chicken breast sautéed with assorted mushrooms, shallots and fresh herbs, finished with Marsala wine

Portabella Steak with Avocado Chimichurri Sauce | 34
Portabella mushroom marinated in smokey spices and grilled, topped with tangy avocado chimichurri sauce

BREAD BASKET

Assorted Artisanal breads, rolls and crackers with butter

DESSERT

Freshly brewed coffee, decaffeinated coffee and selection of plain and herbal teas served with dessert

Double Chocolate Cake (Fall/Winter)
Cheesecake with Berries
Carrot Cake
Berry Shortcake (Spring/Summer)
Apple Cinnamon Bread Pudding (Fall/Winter)
Pumpkin Bread Pudding (Fall/Winter)
Lemon Bar with Fresh Berries & Whipped Cream

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