Sample Menu - hors d’oeuvres

 

  • Lobster and Mango Ceviche Spoons:
    • Yuzu poached lobster combined with ripe mango, cilantro, red onion, jalapeño and lime juice, served on individual spoons for a refreshing start.
  • Smoked Bluefish Pâté Crostini:
    • Locally smoked bluefish blended into a creamy pâté, served on crisp crostini, garnished with dill.
  •  Vineyard Spearpoint Oyster Shooters:
    • Martha's Vineyard oysters served in shot glasses with a zesty cocktail sauce and a hint of local vodka mignonette for a sophisticated twist.
  • Seared Scallop and Pineapple Skewers:
    • Succulent seared scallops paired with juicy pineapple on skewers, glazed with a Tamari ginger and citrus marinade.
  • Tomato Basil Bruschetta :
    • Vine-ripened tomatoes, fresh basil on garlic-rubbed bruschetta, drizzled with extra virgin olive oil and balsamic reduction.
  • Crispy Squid with Lemon Aioli:
    • Lightly battered and fried local squid served with a tangy lemon aioli for a delightful crunch.
  • Herb-Marinated Cherrystone Clams:
    • Cherrystone clams marinated in a herb-infused olive oil, served cold for a burst of ocean flavors.
  • Mini Lobster Rolls hot or cold:
    • Bite-sized lobster rolls stuffed with buttery lobster meat in a toasted bun, garnished with chives.
    • Bite-sized lobster version of this New England classic, lightly dressed and topped with shaved celery for a slight crunch. 
  • Zucchini and Goat Cheese Stuffed Blossoms:
    • Zucchini blossoms filled with creamy goat cheese and herbs, lightly fried for a delicate and flavorful bite.
  • Salmon Rillettes on Rye Crackers:
    • Smoked salmon rillettes with capers and dill, served on crisp rye crackers for a sophisticated and savory treat.
  • Caprese Skewers with Balsamic Glaze:
    • Cherry tomatoes, fresh mozzarella, and basil leaves threaded onto skewers and drizzled with a balsamic reduction.
  • Crispy Prosciutto-Wrapped Asparagus:
    • Asparagus spears wrapped in thin prosciutto and baked until crispy, served with a lemon aioli.
  • Mini Chicken Satay Skewers:
    • Tender chicken skewers marinated in a flavorful peanut sauce, grilled to perfection, and served with a sweet chili dipping sauce.
  • Roasted Red Pepper Hummus with Pita Triangles:
    • Creamy hummus blended with roasted red peppers, served alongside toasted pita triangles for dipping.
  • Shrimp and Avocado Ceviche Spoons:
    • Chilled shrimp and avocado ceviche served on individual spoons with a hint of lime and cilantro.
  • Artichoke , Spinach and Feta Phyllo cups:
    • Phyllo cups filled with a luscious mixture of artichokes, spinach, and feta cheese baked until golden.
  • Vegetarian Spring Rolls with Sweet Chili Sauce:
    • Light and fresh spring rolls filled with colorful vegetables, rice noodles, and served with a sweet chili dipping sauce.
  • Bacon-Wrapped Dates with Goat Cheese:
    • Dates stuffed with creamy goat cheese, wrapped in bacon, and baked until crispy, creating a sweet and savory delight.
  • Cajun Shrimp Bruschetta:
    • Cajun-spiced shrimp served on garlic-rubbed bruschetta, topped with a tomato and corn salsa.

    • Mini potato skins stuffed with Brie cheese topped with bacon jam 
       Stuffed Mini Bell Peppers: Vegan 

      • Mini sweet bell peppers stuffed with a mixture of seasoned quinoa, red onions, black beans, corn, diced tomatoes, and avocado. Garnish with fresh cilantro and a squeeze of lime juice.

    • Cucumber Bites with Herbed Cashew Cheese: Vegan 

      • Thinly sliced cucumber rounds topped with dairy-free cashew cheese blended with fresh herbs such as basil, parsley, and chives. Add a cherry tomato or olive slice on top for extra flavor and color.

    • Crispy Vegan Spring Rolls: Vegan 

      • Light and crispy spring rolls filled with shredded cabbage, carrots, bell peppers, and vermicelli noodles. Serve with a side of sweet chili sauce or peanut dipping sauce.

    • Mushroom Pâté Crostini:Vegan 

      • Sliced baguette rounds toasted until crispy and topped with a flavorful mushroom pâté made with sautéed mushrooms, garlic, onions, thyme, and balsamic vinegar. Garnish with fresh parsley or chives.

    • Stuffed Grape Leaves (Dolmas):Vegan 

      • Tender grape leaves stuffed with a savory mixture of cooked rice, pine nuts, raisins, fresh herbs like dill and mint, and lemon juice. Serve chilled with a drizzle of olive oil and a sprinkle of sumac.

 

Dietary Accommodations: We are committed to catering to all dietary preferences and restrictions. In addition to the options listed, we offer a variety of vegan, gluten-free, and allergen-friendly dishes. Please inform us of any dietary restrictions, and we will gladly accommodate your needs to ensure a delightful dining experience.

*Infused menu options available All Guests must be 21+ with valid ID*

(Liability Waivers Must Be Signed For All Infused Dinner Guest)