Appetizers
Provided By~
La Pizza Di Forno
Phoenician
LBN Hummus
Barrio’s
Essex Street (VIP)
Desserts
Provided By~
River Street Café
Baker’s Rack
Carter’s Ice Cream
Lowes Donuts
Abeetz and Frites
Course: Dinner
Tables Available: 2
Starters~
Pizza truffle & herb cream sauce, sautéed wild mushrooms, fontina cheese, micro greens, parmigiana reggiano, black truffle.
Potato Pavé with a lemon dill crème fraiche
Main~
Pan seared bone in pork chop, ube purée. Topped with a plum-sake gastrique, micro greens, crispy shallots.
Side~
Miso Glazed green beans and togarashi.
The Roma
Course: Dinner
Tables Available: 1
Starter~
Crab Stuffed Mushrooms with sherry cream sauce served family style
Main~
The Roma Parm- Pork Tenderloin Cutlet topped with homemade marinara and fresh mozzarella cheese served with a side of pasta
The Hidden Pig
Course: Dinner
Tables Available: 2
Starter~
Pork End – Maple bacon bourbon sauce
Bacon Avocado Salad
Main~
Pork Chop Marsala, smoked pancetta, mushrooms, roasted herb potatoes & broccolini
Dessert~
Boston Cream Bacon Donut
Wang’s Table
Course: Dinner
Tables Available: 2
Starter~
Ocean Prime
Crab meat, avocado, fresh sashimi tuna, salmon roe, Japanese rice, seaweed salad, spicy aïoli, and unagi sauce
Main~
Bone-in tomahawk steak topped with lump crab and melted truffle butter served family style.
Accompanied by Driscoll’s famous dirty fried rice and grilled seasoned asparagus.
Joseph’s Trattoria
Course: Dinner
Tables Available: 2
Starter~
Heirloom tomatoes and house made fresh mozzarella served with mixed greens, extra virgin oil, and balsamic reduction
Mini saffron lobster-stuffed Arancini with a lemon tarragon aioli
Main~
Pan roasted chicken Statler breast with roasted garlic mascarpone mashed potatoes
Sautéed Broccolini, drizzled with an apricot glaze
Keon’s
Course: Dinner
Tables Available: 1
Starter~
Heirloom tomatoes, thin sliced Prosciutto, buratta cheese, fresh Basil, EVOO, aged balsamic and a rosemary sprig
Main~
Coca-cola Braised Short Ribs (Slow braised coca cola short ribs served over English Cheddar Polenta and topped with a wild mushroom demi glace and Micro Greens)
L’Arche Culinary
Course: Dinner
Tables Available: 1
Salad~
Roasted Tomato and Burrata Salad (Roasted tomatoes, Burrata cheese, pesto)
Main~
Chimichurri Sirloin with Shrimp (Sliced Sirloin topped with Fresh Chimichurri and Smoked Shrimp)
Spring Vegetable Risotto
TAP Brewery
Course: Dinner
Tables Available: 1
Starter~
Maine rock crab sliders
Scallion pancake slider bun
Maple mayonnaise
Lemon pickle relish
Fermented chili pepper
Main~
Smoked short rib
Smoked lobster beer butter bearnaise
Maine blueberry & moxie baked beans
Warm apple & cipollini onion chutney
Swiss chard, endive and radicchio salad
G’s
Course: Dinner
Tables Available: 2
Starter~
Peach burrata
Pickled and smoked peach
(Handmade burrataFresh herbs, Pecan, Chili oil, Crispy garlic)
Main~
Braised lamb shank Tomato jam, Kale, Creamy grits
Casa Blanca
Course: Dinner
Tables Available: 2
Starter~
Spinach and Shrimp dip:
A deliciously creamy dip loaded with shrimp, spinach, and pico de gallo. Served with homemade tortilla chips.
Main~
Stuffed Pork Loins:
Juicy Pork loin marinated in a delicious blend of Mexican spices, stuffed with bacon, chorizo, ground sirloin, chayote, and carrots.
Creamy Pueblano Pasta:
Pasta tossed in a creamy roasted pueblano pepper sauce, topped with Oaxaca cheese.
Summer squash:
Sweet and juicy sautéed summer squash.
Maria’s
Course: Dinner
Tables Available: 2
Starter~
Mediterranean Maza Platter- served family style (Hommus, Tabouli, Grape Leaves, Kibbee) served with Maria’s FAMOUS Homemade Pita Chips and fresh pita
Garden Salad served with famous Maria’s Homemade House Dressing
Main~
Prime Rib au jus King Cut & Chicken Picata sautéed in white wine w/mushrooms, garlic, lemon & Romano cheese
Served family style with Homemade Mashed Potatoes accompanied by a medley of seasonal vegetables
Dessert~
mini pastries and baklava
Peddler’s/Shoe City
Course: Dinner
Tables Available: VIP
Starter~
Pear carpaccio + blue cheese
Bosc Pear , artisan blue cheese, prosciutto, Candied walnuts , arugula, white balsamic
Main~
Duck + Blueberry’s
Duck confit , duck fat potato pave ,honey glazed carrots , blueberry compote + Gastric
BOSA
Course: Dinner
Tables Available: 2
Starter~
Antipasti salumi spiedini, summer tomatoes, burrata, olive oil, vincotto, olive crumble
Main~
Arugula salad, fennel, orange, gorgonzola, pear, dried cherries, citronette
Shrimp agnolotti, citrus, garlic, mascarpone, limoncello cremosa
Roasted
Course: Dinner
Tables Available: 2
Appetizers~
Grilled Peach Slaw Bruschetta with Burrata, finished with a Blackberry Balsamic Glaze
For the Table~
Pimento cheese and Heirloom Tomato Pie
Main Course~
Pan-Seared Duck Breast finished with a Bourbon Peach Glaze
Roasted Beet and Blueberry Summer Salad with a Pecan Vinaigrette
Kristen Carbone and Travis Brown sponsored by Bethany Communities
Course: Dinner
Tables Available: 2
First Course~
Family style Anti Pasto Platter
A contemporary assortment of cured meats, gourmet cheeses, roasted vegetables & fresh seasonal berries
Salad~
Family Style Dandelion Salad Platter ( 4 )
Old World Italian Classic- bitter greens in a sweet vinaigrette with vine ripe tomatoes, cukes, red onion & shaved pecorino
Main Course~
Risotto Milanese with Pork Osso Bucco
Saffron Risotto with a slow cooked, tender pork shank in a tomato demi
