The Longest Table Menus

***Dietary needs cannot be accommodated on-site. Please check set menus carefully before purchasing tickets!***

Appetizers, Desserts, and Mocktails

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 ParisienneTender 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.

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.

 

 

Essex Street Grille

Main Course: Chicken Marsala

Served with: Classic Caesar Salad

 

L’Arche Culinary Program

1st Course: Pickle Garlic Cuban Slider 

Featured Entree: Roasted Salmon with Creamy Orzo 

Mac Daddies

Appetizer: Black garlic caramel wings

Entree: Pernil served with dirty rice and beans with a side of Maduro’s
With a soufflé cup of Home made salsa verde 

Pica’s Pub & Deli

Appetizer: Dayboat  Fresh Maine Crab Aguachile with pickled summer vegetables, avocado coconut cream and a chilled heirloom tomato consomme
Entree: Local Grass Fed Prime Strip w/ Espresso Bordelaise
Sides: Truffled Cauliflower Tartelette and Charred Sweet Corn Puree

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

 

 

Desserts & Mocktails

Provided By~

 

 

Restaurant Name

Course: Dinner

Tables Available: 

Starter~

 

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