SAMPLE MENU IDEAS
Using the best ingredients to make the most memorable culinary experience.
Each event is created to meet our client's specific needs and wants. Below is just a small list of ideas to tease your pallet. Food allergies are Keith's top priority. Vegan and Gluten Free options available.
Keith's selection of fresh desserts available upon request.
Each event is created to meet our client's specific needs and wants. Below is just a small list of ideas to tease your pallet. Food allergies are Keith's top priority. Vegan and Gluten Free options available.
Keith's selection of fresh desserts available upon request.
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Appetizers
Jumbo Lump Crab Cakes with lemon dill aioli; Caprese Skewers with local Heirloom tomatoes, fresh buffalo mozzarella, fresh basil with a balsamic drizzle; Assorted Fruits & Cheese; or New England Clam Chowder garnished with crispy bacon. Dinner Roast Tenderloin of Beef with rosemary Au Jus; and Baked Stuffed Shrimp Wrapped in Bacon with Roasted Red Pepper Beurre Blanc Sides Parmesan Smashed New Potatoes; Grilled Asparagus; and Artisan Rolls and Butter Dessert Wild Maine Blueberry Cobbler served with Shaine’s of Maine Vanilla Bean Ice Cream 
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New England Lobster Boil
Clam Chowder Steamed Clams with drawn butter 1 1/4 -1 1/2 lb Boiled Local Lobster Boiled Red Bliss Potatoes Corn on the Cob Coleslaw Assorted Baked Rolls with butter 
New England Style Cookout Hamburgers and Hotdogs Fresh toppings and cheeses Assorted Condiments Potato Salad, Pasta Salad Baked Beans Coleslaw Fresh Watermelon |
Herb Roasted Tenderloin of Beef with Rosemary Au Jus and Horseradish Crème Sauce
Twice Baked Potatoes with Broccoli and Cheese
Seasoned Grilled Asparagus
Mixed Green Salad
Assorted Fresh Baked Rolls and Butter
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Soups: New England Clam or Manhattan Chowder, Beef Barley, Cream of Broccoli and Cheddar, Homestyle Chicken Noodle; Cream of Roasted Butternut Squash
Appetizers: Spinach and Sausage Stuffed Mushrooms, Chicken Satay with Thai Peanut Sauce, Beef Teriyaki Skewers, Mini Quiche, Crab Cakes with Spicy Remoulade, Asian Ground Turkey Phyllo Triangles with Ginger Dipping Sauce, Bruschetta on Grilled Crostini, Seasonal Fresh Fruit and Artisan Cheeses, Crudité with assorted dips, and Shrimp Cocktail
Salads: Mix Green, Caprese, Cesar (Grilled Chicken, Shrimp, Steak Tips available upon request), Pasta with Pesto and assorted fresh seasonal vegetables, and Tomato, Cucumber and Red Onion with Balsamic dressing
Entrees:
- Herb Roasted Prime Rib with Au Jus and Horseradish Crème sauce served with Rosemary Roasted Potatoes, Seasonal Roasted Vegetables and choice of salad and an assortment of fresh baked rolls and butter;
- Baked Stuffed Haddock with Crabmeat Stuffing served with Rice Pilaf, Fresh Sautéed Green Beans and garnished with Fire Roasted Tomatoes, Mixed Green Salad and an assortment of fresh baked rolls and butter;
- Bacon Wrapped Stuffed Shrimp with Roasted Red Pepper Beurre Blanc served with Lemon Fused Israeli Couscous, Parmesan Crusted Brussel Sprouts, Caprese Salad and an assortment of fresh baked rolls and butter; or
- Roast Pork Loin Stuffed with Spinach, Garlic and Cheese and served with a Dijon Beurre Blanc, Mashed Yukon Gold Potatoes, Roasted Zucchini and Summer Squash Medley, Mixed Green Salad and an assortment of fresh baked rolls and butter.