Hors d’oeuvres

Tuna Tartare on Crisp Wonton with Cucumber, Avocado and Serrachi Aioli

Shooters filled with Ceviche of Yellowtail Tuna with Coconut Milk, Lime and Cilantro

Tequila and Lime Marinated Sea Scallops with Black Bean Salsa

Sliced Ahi Tuna with Watermelon, Radish, Basil, and Soy Pearls, served in Ceramic Spoon

Crab Cake with chipotle remoulade

Orange Firecracker Shrimp

Local Oyster Cocktail Shooters with Smirnoff and Celery

Prosciutto Wrapped Garlic Grilled Shrimp with Peach Chutney

Ginger Cilantro Salmon Cakes with Mango Chutney

Lobster Mango Skewers with Vanilla Chili Dip

Potato Nest with Crab and Mango Salad

Beef and Pineapple Satay with Cilantro Yogurt Crème

Mini Quesadillas filled with Trio of Cheese and Peppers with a Chipotle Cream

Newport Cheese Toasts

Bamboo Cones filled with Vegetable Crudité and Artichoke Herb Crème

Tomato Confit and Mozzarella on Brioche

Zucchini and Ricotta Salada Fritters with Dill Crème Fraiche

Summer Avocado Gazpacho Shooter

Mini Native Tomato and Peppered Mayo Toast Point Sandwich

Cucumber Cups with Hummus and Toasted Sesame Seeds

Rolled Zucchini Ribbons with Micro Arugula and Chevre

Watermelon Feta Bites with Fresh Mint and Balsamic Glaze

Salads

Trio of Summer Gazpacho: Heirloom Tomato, Honeydew, and Avocado

Heirloom Tomato Mozzarella Caprese Salad, Shucked Local Corn, Basil, Honey Balsamic Glaze

Mixed Baby Lettuces with Fresh with Strawberries, Roasted Pecans, and Blueberry Vinaigrette

Watermelon Salad with Arugula and Feta

Multi- hued Heirloom Tomato Burrata, Basil and Evoo

Romaine Hearts with Bacon Fried Garbanzo Beans and Parmesan Basil Caesar Dressing

Fig and Arugula with Prosciutto dusted with Parmesan Lemon and Evoo

Farm Stand Corn Salad with Fennel Beans and Grape Tomato, Basil Lemon and Evoo

Main Course

Grilled Filet of Beef, Chopped Tomato, Corn Salad with Sautéed Haricot Verts, Shallot Butter

Grilled Tenderloin of Beef Kebabs, Marinated in Herbs and Spices, with Mushrooms, New Potatoes and Zucchinis with Wild Rice

Filet of Beef with Grilled Zucchini, Tomato, and Summer Squash Basil Risotto

Grilled Lamb Skewers, Moroccan Style with Tzatziki and Cous Cous with Citrus Zest

Pan Seared Striped Bass, Corn and Scallion Pancake, Plum Tomato Confit, Basil Vinaigrette

Poached Lobster atop Porcini and Asparagus Risotto

Grilled Mahi Mahi Roasted Yellow Pepper Pesto and Basmati Rice

Grilled Tuna with Grilled Pineapple Chipotle Salsa and Orzo

Grilled and Marinated Lemon Scented Chicken Brochettes with Cumin Yogurt Sauce

Brined Boneless Breast of Chicken, Fruit Salsa, Candied Ginger and Cilantro with Jasmine Rice and Grilled Asparagus

Chick Pea Crepes filled with Savory Ratatouille and Field Greens atop Couscous