The Longest Table 2022 Menus

PLEASE NOTE: DUE TO THE NATURE OF THIS EVENT, L’ARCHE BOSTON NORTH CANNOT ACCOMMODATE MENU ITEMS FOR SPECIFIC DIETARY NEEDS.

Enjoy appetizers from Barrio, La Pizza di Forno, L’Arche Boston North Homemade Hummus, and The Barking Dog!

Delicious coffee and dessert by Battlegrounds, Carter’s Ice Cream, and United Cakes!

VIP SECTION
Starter: Dunks Forest Mushroom Toast
(Dunks Mushrooms, Roasted Fresh Garlic Cream Sauce, Micro Basil, Port Reduction, Toasted Focaccia)


Main Course: Sesame Seared Yellowfin Tuna Filet
Vegetable Noodles Spaghetti, Carrot & Ginger Puree, Korean Barbecue Sauce, Celery & Cucumber Salad
Starter: 110 Classics Sampler (Fried pickles, firecracker shrimp, and our famous tomato soup)


Main Course: Florentine stuffed sole with jasmine rice, steamed broccoli, and a lemon beurre blanc sauce
First Course:Focaccia di Reccio (charred mortadella, crescenza cheese, melted sweet onions, crushed pistachio, sesame crunch) and Peak Season Tomatoes (basil, flaked salt, fior di latte strings, olive oil, pecorino sardi, piccolo puccia)


Second Course:Paella di Alghero (toasted fregola, tomato saffron brodo, prawns a la plancha, stuffed roasted mussels, smoked chicken thighs, charred squid, blistered tomatoes, merguez sausage, spicy shrimp sauce, grated botarga)
Starter:Grazing platter with Chef’s selection of artisan cheeses, cured meats, crackers, assorted spreads, and fresh fruit


Main course:Seared petit Filet Mignon (2 per guest) served over a bed of fresh, handmade toasted gnocchi with house made pancetta and roasted seasonal vegetables, topped with Bernaise sauce
Starter: House tortilla chips topped with lobster and guacamole


Main Course:Two Lobster Tacos served on a flour tortilla with cheese sauce, pico de gallo, and topped with cilantro mild jalapeño sauce. Served with sides of cilantro lime rice, black beans and green beans.

First Course:Elotes
with Corn Puree, Smoked Corn, Mole Peanuts, Popcorn, Cotija Cheese, Pork Fat Pearls and Cilantro


Second Course: Smoked Duck Confiton top of an Arepa with a Corn Puree, Cherry Salsa and Cilantro
*All produce supplied by Local Farms
Starter:Burnt pork ends, served with our maple-bacon bourbon sauce


Main Course: “OG Burger” – beef patty (cooked medium) with American Cheese, Lettuce, Tomato, Onion, and Hidden Sauce on a Brioche bun

Side: Homemade jalapeno pineapple coleslaw

Dessert: S’mores donut
Entree: Pan seared Filet Mignon with a pancetta gorgonzola crust


Sides: Whipped mascarpone mashed potatoes, roasted micro carrots drizzled with a port wine reduction
First Course:   Slow braised St. Louis style ribs brushed with our own sweet and spicy Teriyaki glaze and then roasted to sticky perfection topped with sesame seeds and green onions  

Main Course: Shrimp and Chorizo Gumbo Shrimp, Haddock, salmon, crab, and chorizo slow simmered with carrots, onions, celery, bell peppers, chipotle, garlic and fresh herbs in a seafood and tomato broth with Creole seasonings and whole crawfish served over jasmine rice
First Course: Watermelon Cucumber Salad (Watermelon, cucumbers, arugula, feta cheese, balsamic glaze)


Second Course:Prosciutto & Burrata Crostini (Toasted homemade bread, prosciutto di parma, burrata cheese, microgreens, chili-infused honey drizzle)

Third Course:Greek Chicken & Steak Kabobs (Marinated chicken and steak kabobs, served over Mediterranean orzo)


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 Course: Chicken and Beef Kabob
Served over a bed of herbed rice accompanied by a medley of seasonal vegetables

Dessert: Homemade Baklava
Starter: Parmesan Budino, Heirloom Tomato and Arugula Salad with a Lemon Basil Vinaigrette

Main Course: Fire Grilled Pork Chop, Peach Ginger Salsa, Summer Corn and Edamame Succotash, Twice Baked Yukon Gold Potatoes
Starter: Mexican Street Corn
(Sriracha aioli, cotija cheese, togarashi, lime)

Mango habanero tostadas
(Guacamole, fresh mango, pickled red onion, cotija cheese, sweet and sticky habanero glaze)


Main Course: Dragon fruit coconut rice
Bo Ssam style bone pork shoulder
Blue Spirulina onion jam
Apple slaw
Starter: Sushi Special


Main Course: Dragon & Phoenix Entree (General Tso’s Chicken and Shrimp) served with Driscoll Dirty Rice and Sauteed Vegetables