Tall Ships at Night, Diner's Delight

Tall Ships at Anchorage Cruise

 

Passed Hors D'Oeuvres

Tuna Tartare Spoons - Orange vinaigrette, radish

Bay Scallop Skewers - Lemon beurre monte

Socca Balls - Rosemary, creme fraiche

 

Stationary

New England Raw Bar
Oysters, Shrimp Cocktail, Countneck Clams, ½ Lobster Tails, Lobster Claws
Classic Condiments: champagne mignonette, cocktail sauce, lemons

Local Cheese Board
Grand Cru Aged Gouda, Brillat Savarin Triple Creme, Permesan Reggiano,
Classic Condiments: Carr’s Crackers, wild Vermont honey, spiced cashews,
Seasonal mostardas and jams

 

Appetizers

Heirloom Tomatoes - Olive oil, mint, basil, sea salt, black pepper, jonah crab cocktail

Sugar Snap Pea Salad - Mint, ricotta, marcona almond vinaigrette

 

Buffet Entrees

Baked Stuffed Lobster (Chef Barbara Lynch Signature) - Chorizo stuffing, lemon aioli, drawn butter, lemon

Braised Beef Short Ribs - Braising jus

Farro Risotto - Tomatoes, mushrooms, peas, ricotta salata

 

Side

Roasted Crispy Fingerling Potatoes - Rosemary

 

Dessert

Panna Cotta - Seasonal fruit compote

Chocolate Mousse - Olive oil, sea salt, heath bar crunch