WINTER 2016

Holiday Menu

Whether you are hosting a small gathering at your home or a large event for your company this year, we offer a variety of distinctive passed appetizer and dinner stations to make your holiday party unforgettable. Book your holiday party now by filling out our Event Request Form or calling us at 617-826-9037.

 

PASSED APPETIZERS

Roasted Acorn Squash Soup with Sage-Walnut Pistou
Pumpkin Caponata with Whipped Ricotta & Raisin Agrodolce on Crusty Sourdough
Roasted Mushroom and Parsnip Tartlet with Moses Sleeper Cheese & Red Onion Jam
Belgian Endive Spear with Apple-Pear Mostarda, Goat Cheese, and Savory
Best Fish Tartare with Nuoc Cham, Citrus, Cilantro, Mint, Crispy Noodles and Sesame Seeds
Braised Grass Fed Beef Short Rib, Creamy Blue Cheese Polenta and Crispy Kale
Citrus Marinated Fennel with Maine Jonah Crab Meat and Toasted Pumpkin Seed

 
STATIONARY APPETIZERS

Holiday Harvest Table 
Roasted Winter Vegetables served in a Carving Pumpkin
Hot Smoked Side of Salmon served with Celeriac Slaw and Grainy Mustard
Haricots Verts with Chantenay Carrots, Toasted Almonds & Roasted Shallots
Golden Beet and Fennel Salad with Valencia Oranges & Tarragon Vinaigrette
Roasted Brussels Sprouts with Roasted Garlic & Thyme
Local Cheeses and Charcuterie with House-made Preserves and Iggy’s Crisps
Port-Poached Pears, Pickled Shallots, Grainy Mustard & Iggy’s Crusty French Bread

Classic Shrimp Cocktail Station
SKy8 Shrimp with Lemon & Cocktail Sauce

 

DINNER STATION MENU

Pasta Station
Winter Vegetable Lasagna with Braised Winter Greens and Spiced Béchamel Creste di Gallo, Grilled Tomato Sauce, Parmesan & Torn Basil
Simple Green Salad with Sherry Vinaigrette

 

Grilled Fancy Flatbreads and Salads Station 
Speck, Grilled Red Onions, Chestnut Crema, Shaved Parmesan
Baby Spinach, Roasted Beets, Aged and Fresh Goat Cheese, Leek Soubise
Simple Margherita with Fresh Basil
 — served with — 
Radicchio, Great Hill Blue Cheese, Walnut, and Shaved Apple
Hearts of Romaine, Green Goddess Dressing


Moroccan Lamb Stew Station 
Garlicky Winter Greens,  Israeli Couscous with Apricot, Mint, and Toasted Pistachio    


Chef's Carving Station 
— choice of either —
 Northeast Family Farms Ham with Cheddar Biscuit and Pepper Jelly
— or — 
Pepper-Crusted Rib Eye with Herbed Balsamic & Olive Oil Potato Salad, Arugula, and Red Onion Jam 

 

Small Plates Service Composed
Fork-Friendly plates passed out to your guests in a multi-course format.
The following is a sample menu; our Chefs will create a Custom Menu for your event.

First Course
Goat Cheese Truffle Custard, Crispy Sweet Potato, and Cider Caramel
Second Course 
Seared Scallops, Pumpkin Romesco Sauce, and Radish and Herb Salad
Third Course
Roasted Duck and Creamy Chestnut Tart, Frisée & Shaved Celery Salad
Fourth Course
Steak au Poivre, Roasted Fennel & Potato Gratin, Pomegranate & Watercress Salad
Dessert
Artisanal Charcuterie and Local Cheese Board

                                 
Desserts

Assorted Fresh Fruit Tartlets with Lemon Curd
Mini One-Bite Boston Cream Pies
Ginger Cookies with Candied Range
Eggnog-Glazed Snickerdoodles
One-Bite Pumpkin Cheesecake with Walnut-Graham Cracker Crust