Bethany Community Services, by Kristen Carbone
1st Course: Petite Camembert en Croûte
Apricot preserve, grilled peach, toasted pistachio, hot honey & orange-dressed arugula
Main Course: Beef Bourguignon with Gnocchi Parisienne
Tender beef slowly braised in a Burgundy wine reduction with pearl onions, mushrooms, baby carrots, peas and aromatic herbs, paired with delicate French-style gnocchi celebrated for their light, pillowy texture.
BOSA Coastal Italian
1st Course: Family Style Antipasto for the table
Imported selection of cured meats, cheeses, chilled & grilled vegetables & some pickled things
+ chilled poached seafood, citrus, olive oil, shaved fennel, salsa verde
2nd Course: Burrata Caprese
creamy mozzarella, sunflower seed pesto, sesame crunch, vincotto, torn basil
3rd Course: Sunday Supper
pork & provolone sausage, meatballs, fall apart pork chops
slow braised in pomodoro, sofrito, pan fried gnocchi
Bradford Country Club
Appetizer: Family-Style Crostini Flight on Grilled Ciabatta
A selection of Mediterranean-inspired crostini served on grilled ciabatta:
- Traditional Tomato Bruschetta — Vine-ripened tomatoes, fresh basil, garlic, and extra virgin olive oil.
- Pesto & Grilled Summer Vegetables — House-made basil pesto with grilled zucchini and summer squash.
- Sun-Dried Tomato Pesto — Rich sun-dried tomato pesto topped with grilled mushrooms and roasted red peppers.
- Olive Tapenade — A savory blend of Mediterranean olives, capers, herbs, and olive oil.
Main Course: Mediterranean Seafood Stew
A hearty seafood stew featuring lobster tail, sea scallops, shrimp, baby clams, and fresh halibut simmered in a fragrant saffron-tomato broth with carrots, celery, and orzo pasta.
Served with: Mediterranean Side Salad
Mixed greens with tricolor cherry tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese, lightly dressed with extra virgin olive oil and oregano.
Brando's Cutlets
1st Appetizer: Bruschetta
2nd Appetizer: Brando’s Mini Meatballs
Main Course: Cadillac Ravioli
4 cheese ravioli, vodka sauce, burrata, pesto, crispy prosciutto
Casa Blanca Mexican Cantina
Entree: Creamy shrimp Tacos
Shrimp sautéed in a creamy cheese jalapeño sauce with tomatoes, onions, and cilantro. Served in a warm flour tortilla.
Mexican street corn salad
Sweet baby butter leaf lettuce with fire roasted corn, avocado, cherry tomatoes , queso fresco, tossed in dressing with Mexican spices.
Cilantro lime rice
Essex Street Grille
Main Course: Chicken Marsala
Served with: Classic Caesar Salad
Joseph's Trattoria
Appetizer: Insalata dell’Orto
Seared peppers, mushrooms and onions, baby greens, sun-dried cranberries, oranges, pancetta, mozzarella, ciabatta crostini, citrus vinaigrette.
Entree: Filetto di Manzo con Mostarda di Mora
Seared filet mignon, pancetta crumble, blackberry mostarda, roasted tricolored potatoes, and broccolini.
L'Arche Culinary Program
Appetizer: Pickle Garlic Cuban Slider
Entree: Roasted Salmon with Creamy Orzo
Mac Daddies
Appetizer: Black garlic caramel wings
OYummy
Appetizer: Coconut Shrimp
Entree: Chicken with Garlic Sauce
The Phoenician
First Course: Stuffed Mushrooms
Savory mushroom caps filled with a flavorful blend of herbs, seasonings, and house specialties.
Family-Style Salad: Fresh seasonal greens and vegetables served with The Phoenician’s signature homemade dressing, perfect for sharing around the table.
Main Course: Surf & Turf Mediterranean Style
Succulent lobster paired with tender, expertly prepared lamb chops, accompanied by fragrant rice pilaf infused with traditional flavors and spices.
Pica's Deli & Pub
Roasted
Appetizer: Cobb Salad
Entree: Blackened chicken with quinoa, avocado, and summer vegetable medley
The Roma
Appetizer: Arancini
Entree: Pasta Primavera with Chicken in a White Wine Sauce
Dessert: Lemon Ripieno
Solid Slice Pizzeria & Pub
Appetizer: Meatballs Ricotta
Handmade, hand-rolled meatballs topped with our rich house-made marinara sauce, creamy fresh ricotta, sprinkled with fresh basil
Entree: Butternut Squash Ravioli
Butternut squash ravioli tossed in a velvety brown sugar cream sauce with savory apple chicken sausage, craisins, and candied pecans
The Tap Brewing Company
Appetizer: Scallop ceviche
Atlantic scallops/ smoked brown sugar chili crunch/preserved lemon/sesame/light soy/fresh orange/cilantro
Entree: Braised duck leg
Wilted Swiss chard/crispy maple grit cake/dark cherry & balsamic compote/micro greens/ maple sugar
Vault 77 Lounge
Appetizer: A Trio of Signature Mezze
Creamy Hommus – A velvety blend of chickpeas, tahini, fresh lemon, and olive oil.
Traditional Tabouli – Bright parsley, vine-ripened tomatoes, mint, bulgur, and citrus, perfectly balanced and refreshing.
Smoky Baba Ghanouj – Fire-roasted eggplant blended with tahini, garlic, and lemon for a rich, savory finish.
Entree: A Feast from the Grill
Marinated Beef Skewers – Tender cuts of beef grilled over an open flame for exceptional flavor and char.
Mediterranean Chicken Skewers – Juicy chicken marinated in a blend of traditional spices and grilled to perfection.
Authentic Kafta Skewers – A savory blend of seasoned beef, fresh herbs, onions, and spices, prepared in the time-honored Lebanese tradition.
Accompanied by:
Fragrant Rice Pilaf – Light and aromatic, infused with Mediterranean herbs and spices.
Seasonal Mediterranean Vegetables – Fresh vegetables expertly seasoned and prepared to complement the flavors of the grill.
VIP Tables: The Peddler's Daughter
Appetizer: Vichyssoise
Chive oil, pancetta dust, parmesan toast
Entree: Slow Braised Daube of Beef
With Thumbelina carrots, celeric puree, caramelized shallots, sauce Bordelaise
Desserts & Mocktails
Provided By~
The Baker’s Rack
Barrio
Carter’s Ice Cream
Lowe’s Donuts
River Street Cafe