NEW ENGLAND MENU

SOME APPETIZERS

• Native Fruits & Vegetables, Cheeses & Fresh Pickles

• Grilled New Bedford Scallops (Shrimp too)

• Grilled or Marinated Native Things—Bluefish, Bass, Summer Flounder, Squid, Yellowfin Tuna

• Skewered Native Melons + Mint

• Something Freshly Smoked:  Native Bluefish, or Salmon or Scallops…

ENTREE POSSIBILITIES

• Grill-Roasted Beef Tenderloin or Sirloin + Red wine pickled beets + horseradish

• Whole, Wood-Roasted Native Striped Bass or Salmon  w/ pureed herbs + lime

• Grilled Native Vegetables w/ basil & balsamic dressing

• Herbed Wood-Roasted Potatoes

• Salad of Native Greens

 

^top

 

 

MENU WITH LATIN ACCENTS

 SOME APPETIZERS

• Salsa Bar of native + tropical fruits & vegetables + bean purees-All w/ tortilla chips

• Taco Bar: wood-grilled native fish, bbq’d pork, chicken +/or vegetarian

• Rare Bar: seared native yellow fin tuna +/or beef loin ”asado” con salsas

• Grilled New Bedford Scallops + peach/chili/lime salsa or

• Ceviche: very fresh native scallops, summer flounder or striped bass or

• Escabeche: native bluefish, bass or tuna sautéed +marinated w/ chilies + olives on crusty bread

• Smoky Gouda Quesadillas: scallions / grilled chilies w/ avocado or butternut/pepita mole

• Native melons w/ powdered anchos + lime

ENTREES

• Wood-Roasted Pork Loin (+/or chicken, beef) rubbed with cumin & garlic

• Chipotle Pickled Corn Circles

• Whole, Wood–Roasted Native Striped Bass (or salmon) w/

• Cordito-(Salvadoran style pineapple slaw)

• Grilled Sweet Potato Salad w/ black beans + green apples

• Salad of Native Greens

 

^top

 

 

 

MID EAST STYLE MENU

SOME APPETIZERS

• “Mezze” Platter Possibilities: Fresh vegetables, spiced olives, fuchsia pickled turnips + Cauliflower, Yogurt “labne” w/ diced cukes & mint-All with baskets of soft & grilled pitas

• Hummus +/or Smoky Baba Ghanouj w/ roasted garlic and toasted walnut tahini

• Flatbread Pizzas w/ Feta + Charred Herbs + Tomato/onion/ green olives

• Spinach Tarts with goat cheese, raisins, & toasted pine nuts

• Wood-Grilled New Bedford Scallops (or squid) Sesame tahini + toasted seeds

• Wood-Grilled Lamb Skewers with parsley/lemon vinaigrette

• Kafta Kabobs Spiced ground lamb + yogurt/garlic/mint sauce

ENTREES

• Wood-Roasted Native Lamb, whole +/or boneless legs, garlic + herb rubbed

• Whole, Wood-Roasted Striped Bass or Salmon

• Zaatar Rubbed Whole, Wood-Roasted Chicken with preserved lemon & coriander berry relish

• Cous Cous + Apricots, almonds, caramelized onions & allspice (or tabouli style) or

• Wood Roasted Potatoes Herbed

• Wood-Grilled Native Vegetables

• Native Green Salad + Tomato, red onion, mint, lemon-all rubbed with crushed garlic.

• Basket of freshly baked pita

 

^top

 

 

 

SOUTHERN BBQ MENU

SOME APPETIZERS

• Platter of Pickles, Cheese(s) with fruits, salsas + chips/breads

• Grilled Little Necks In their juices w/ beer, sausage & crusty bread

• Smoked or Grilled Anything: scallops, bluefish, mackerel, salmon, shrimp…

• Skewered Melons w/ mint

• Quesadillas w/ Smoked Gouda + bread & butter pickled onions

ENTREES

• BBQ’d Chicken, Ribs, Pork, Beef Brisket or Whole Pig* + our southern sauce(s)

• Bourbon pickled peaches/Smoky pickled corn circles/Rhubarb relish

• Baked Beans/Corn On The Cob/Potato & Sweet Potato Salads

• BBQ’d Bean & Smoky Cheese Burritos (Vegetarian)

• Cole Slaw +/or Native Green Salad

• Corn bread

• Watermelon

 

*Our pork, beef brisket & whole pig are bbq’d at least 12 hours on a wood fire
Ask about our Southwest Louisiana style menus + Magnolia Cajun Band

^top

 

 

VEGETARIAN
We like fruits, vegetables and the people who eat them.

We track down the best, farm-fresh fruits & vegetables around:

• “Eva’s” & Deb’s greens are so young, tender & tasty they barely need dressing.

• Organic greens, harvested to order within a few minutes of our kitchen.

• Edible flowers too.

• Asparagus in late spring, also harvested nearby to order, hardly needs heat.

• Coll Walker’s corn is never picked yesterday.

• His heirloom tomatoes, loaded with flavor & beautiful to behold and his August melons are well worth waiting for.

• Our 150 yr old neighbor, Noquochoke Orchards grows peaches, pears and over 90 varieties of apples. Many are “antiques”.

• Diamond Acres’ Macomber turnips, winter squashes & chili peppers are staples of our fall menus.

• Herbs? Organic! We grow our own.

Our menus are balanced with meatless fare providing a feast unto itself. We have served entirely vegetarian menus to as many as 300 guests and will discuss special accommodations upon request.

 

^top

 

 

DESSERT

THINK NATIVE FRUITS & BERRIES like
• Rhubarb
• Strawberries
• Blueberries
• Peaches
• Apples
• Pears

SHORTCAKES, CRISPS, SUNDAES, SPLITS & the women who love (to make) them
come and go with the season.

CHOCOLATE & OTHER TROPICAL GUESTS like
• Mangoes
• Bananas
• Pineapples
• Papayas
• Coconuts
Are likely to drop in any time often grilled & born again as splits or sundaes.

NATIVE & TROPICAL MELONS
Solo or next to wedding cake*, Cookies, Sorbet or Ice Cream.

COOKIES
Homemade and known to crave ice cream, fruit & children

 

*We don’t bake wedding cakes. Ask us whom to call.

 

^top

 

 

ALSO…

• Rare Bars  (Tuna +/or Beef Loin w/ tangy relishes and sauces, Ceviches of very fresh scallops + fish)

• Escabeche Sauteed/marinated native Tuna, Bass or Bluefishfish/peppers/olives + crusty bread)

• Whole Wood-Roasted Lamb,
Loins of Pork, Turkey Breasts
& Chicken

 

^top