Menu Overview

2026 Main Course Decisions

With an aim to selecting harmoniously between the cocktail and dinner hour; balance your favourites with those of the guests. Pair entrees with sides.

Service Style Considerations

Salad Course

A recommended option for a deliciously practical interlude as guests take their seats, providing a plated seasonal salad to tantalize the senses to make allowance for some of the formalities to occur - speeches, first dance, toasts etc.

Buffet

Beautiful decorated and serviced tablescapes, with friendly and uniformed staff there to serve, carve and answer questions about the food. Food is kept hot and visually appealing throughout, with guests encouraged to go at their own pace.

Family Style

Food plattered and delivered to tables for guests to self serve, making for an intimate and interactive shared experience.

Plated Service

Composed plates; elegant and balanced, makes for the richest near-restaurant experience. Multiple courses encouraged.

Station Service

Dynamic chef-manned mini open kitchens with food finished and plated to order. Brings the theatre of the kitchen to the guests, allowing for a fluid less formal approach to dining.

From The Grills

(v for vegan, V for vegetarian, gf for gluten free, lf for lactose free, nf for nut free) Asterix (*) denotes best sellers

Smoked Beef Brisket* (nf, gf, lf)

Smoked on aromatic fruitwoods for 18 hours, our signature wedding protein is deeply flavoured, perfectly cooked and universally loved.

Hot Smoked Salmon (nf, gf, lf)

Sustainable and organic; gently brined and lightly smoked with fruit woods, glazed with maple butter

Picanha Asada (nf, gf, lf)

Specialty cut, seared over hardwood coals, cooked to medium, served with chimichurri. Supremely satisfying steak.

Baked Black Cod (nf, lf)

Buttery, sustainable sablefish marinated in Saikyo miso, sake and mirin

Porchetta (nf, gf, lf)

Roulade of stuffed pork belly, loaded with aromatic Tuscan herbs and blessed with crispy skin. Celebratory.

Cornell Chicken* (nf, gf, lf)

Festive and memorable higher welfare chicken with incredible succulence; grilled over white hot lumpwood charcoal, crispy skinned, moist and heavenly flavor.

Marrakesh Market Halibut* (nf, gf, lf)

Punchy pairing of red pepper chermoula and sweet caramelized vidalias

Grilled Leg of Lamb* (lf, gf)

Tender and sweet, smokey and plump. Accompanied with Arabic flatbreads and sauces

Sides

(v for vegan, V for vegetarian, gf for gluten free, lf for lactose free, nf for nut free) Asterix (*) denotes best sellers

Roasted Vegetable Platter* (v, gf, nf, lf)

Our signature side: local organic seasonal vegetables cooked in a variety of ways: smoked and grilled over aromatic hardwoods, poached and served raw - each component treated and dressed individually; heirloom carrots, ribboned zucchini, rescoldo peppers, Japanese yams, heirloom burnt tomatoes, caramelised cippolini onions, golden and red beetroot, smoked and blistered cauliflower, grilled broccolini. A celebration of the garden.

Roasted Fingerling Salad (v, gf, nf, lf)

Heirloom potatoes with fruity EVOO, colorful grilled peppers, parsley and pecorino

Gourmet Mac & Cheese* (V, nf)

Old School done right: decadent double cream redux, 4 way cheesefest, garlic panko. Guaranteed crowd favorite. (*gf available)

Potatoes Dominoes* (V, gf, nf)

Paper thin russet potatoes shingle stacked and roasted in clarified butter. Simultaneously crispy and unctuous

Roasted Eggplant Salad* (v, gf, nf)

Extravagantly colorful and flavorful dish, useful as a vegetarian entreé, with chermoula spiced eggplant nestled in an abundantly herbaceous grain salad, with pomegranates, toasted almonds and a labnah dressing

Sweet Potato Dauphinoise* (V, gf, nf, lf)

Gratinated sweet potatoes, layered with sage cream, garlic and taleggio

Asparagus, Artichoke and Heirloom Tomatoes (v, gf, nf, lf)

Salad with black kalamata olives, watercress and dressed in a white balsamic vinaigrette

Mexican Street Corn Succotash* (V, gf, nf)

Colorful cold grilled corn salad, with zucchini, bell peppers, mint, cilantro, cotija, Aleppo pepper and lime juice

Chargrilled Broccoli and Cauliflower Salad (v, gf, lf nf)

served with baby spinach, heirloom cherry tomatoes, roasted garlic, capers & dill and a coarse grained mustard dressing

Asparagus, Zucchini and Halloumi (v, gf, nf, lf)

heirloom cherry tomatoes, rocket leaves and a garlic basil dressing

Farro Fattoush Salad (V, nf)

Ancient grain, ripe heirloom tomatoes, cucumbers, parsley and mint salad with toasted pita and feta cheese, with a bracing citrusy garlic vinaigrette

Grilled Orange and Beetroot Salad (v, gf, lf, nf)

grilled halloumi, watercress and lambs lettuce, dressed with local honey vinaigrette

Wild Mushroom & Grilled Sunchokes (v, gf, nf, lf)

Tuscan kale, farro, champagne vinegar dressing

Summer Ratatouille Stack (v, gf, nf, lf)

Colourful and fresh yellow and green zucchini, peppers and tomatoes in a herbed tomato base

French Bean Salad (v, gf, lf)

French beans and mangetout with hazelnut and orange

PASSED APPETIZER IDEAS

Vegetarian

(v for vegan, V for vegetarian, gf for gluten free, lf for lactose free, nf for nut free) Asterix (*) denotes best sellers

Butternut Squash Shooter (gf, V, nf)

Roasted cream of butternut squash soup laced with cognac, topped with parmesan crisp

Caprese Skewer (gf, V, nf)

Heirloom grape tomatoes, marinated mozzarella pearls, smoky pickled beet cubes, melon balls, basil, seasoned herb coulis

Halloumi & Watermelon (gf, V, nf)

Grilled marinated Cypriot cheese with grilled watermelon

Gazpacho Shooter (v, nf, lf, gf)

Refreshing Andulusian cold soup composed of ripe, raw vegetables

Corn Chowder (v, nf, lf)

Evocative cold soup rich with flavor; blackened corn, coconut milk, cornbread

Grilled Peach Crostini* (V, nf)

Charred crostini with grilled peach, burrata, basil butter, fig balsamic reduction
*Optional - house made pancetta crumble

Mushrooms on Toast* (V, nf)

Triple cream Delice de Bourgogne brie, roasted chanterelles, fresh herbs and pickled root vegetables on brioche

Cauliflower Burnt Ends (v, gf, lf)

Lightly smoked on cherrywood then blistered, served with romesco sauce to dip

Green Goddess Deviled Eggs (gf, nf, V)

blend of whipped egg and avocado, with chili crisp garnish

Roasted Brussels with Halloumi (V, gf, nf)

Grilled halloumi cheese, caramelized onions w/ cranberry jam

Fried Green Tomatoes (nf, V, f)

Crisp and tart fried tomatoes with a smoked beetroot sauce

Vegan Spring Rolls* (v, nf, gf, lf)

Ginger and tamari marinated trumpet mushrooms, julienned raw vegetables

Smoked Golden Beet Taco* (V)

Pistachio and smoked beet mousse, golden beet shell, roasted pepitas, microherbs

Tarka Dhal Poppadom (V, gf, nf, lf)

Red lentils, ginger, chili, turmeric and cilantro on a mini crisp poppadom

Goats’ Cheese Phyllo* (nf, V)

Crisp envelopes of creamy tart chèvre, porcini dust, truffle honey

Jackfruit Tostones (nf, lf, gf, v)

Smoky pulled jackfruit, pickled onion, fried plantain, vegan feta

Crispy Artichoke Hearts (gf, v, nf, lf)

Preserved lemon aioli

Tapenade Crostini (v)

Charred olive and rosemary ciabatta with burrata and lemon thyme (nf, v)

PASSED APPETIZER IDEAS

Seafood

(v for vegan, V for vegetarian, gf for gluten free, lf for lactose free, nf for nut free) Asterix (*) denotes best sellers

Smoked Salmon Smørrebrød (gf)

Smoked salmon on Norwegian crispbread with fennel and apple, Icelandic sour cream, pickled red onion

Ahi Tuna Crudo (gf, nf, lf)

Belgian endive, cucumber, capers and microherbs

Spicy Tuna on Crispy Rice* (nf, lf)

Sriracha and lime kewpie, avocado, sushi grade tuna, black sesame, crispy rice

Blackened Catfish (nf, lf, gf)

Preserved lemon aioli, cajun spiced catfish, edamame succotash

Salt Cod Fishcakes (nf, lf)

Crisp quenelles of Portuguese bacalao, roasted garlic aioli dipping sauce

Shrimp and Grits (gf, nf)

Fire roasted wild gulf shrimp, cheddar grits, smoked tomatillo salsa

Long Island Sound Aguachile* (nf, lf, gf)

Catch of the Day (likely fluke, bluefish, seabass) macerated in citrus, chile, cilantro and lime

Bacon-Wrapped Shrimp (nf, lf, gf)

Charcoal grilled jumbo tiger shrimp and a sweet chipotle glaze

Bacon-Wrapped Scallop* (nf, lf, gf)

Charcoal grilled scallop, sage and a sweet chipotle glaze

New England Lobster Roll* (nf)

Cold-water lobster on a toasted mini roll with drawn shallot and tarragon butter

Oyster Flambadou (nf, gf, lf)

Local oyster selection touched by flaming tallow from a medieval flambadou, with an apple mignonette

Maryland Crab Cakes (lf)

Blue crabmeat, with charred scallion remoulade

Crab Tartlets (nf)

Butter shortcrust pastry, lump crab meat, sauce Gribiche

Smoked Salmon Blinis (nf)

Smoked salmon, buckwheat mini blini, creme fraiches, dill, caviar

Shrimp on a Barbie* (gf)

Large prawns grilled with hardwoods with sumac yogurt and chorizo, pistachio dukkah crust

Lobster Mac & Cheese (nf)

Gruyere, truffled asiago, cold water Maine lobster