The Longest Table 2023 Menus

Tickets $150 per person

*Limit 4 tickets per transaction*

21+ event

Rain or shine – in event of rain, event will be relocated to Bradford Country Club


Enjoy appetizers from

Delicious dessert by

VIP Section


Burrata & Beets- Roasted Heirloom Beets, Homemade Burrata, Hot Honey, Fresh Basil, Grilled Peaches, Garden Pesto


24 Hour Slow Braised Short Rib of Beef Guinness- Braised Short Rib of Beef, Celeriac Puree, Oven Roasted Local Farm Carrots, Braising Jus

Main Tables

Starter: Pizzettas for the table; creamy burrata, summer tomato jam, sesame crunch; prosciutto chicharron, basil, vincotto, focaccia toast

Entree: Roasted cod loin, spicy crab sauce, sunflower seed romesco, olive oil potato puree, Family style broccolini aglio olio

Starter: Fresh made Guacamole with tomatoes, onions, cilantro, salt, and lime juice. Served with homemade chips.

Entree: Mexican Brochetas- two skewers with steak, chicken, shrimp and Mexican chorizo/sausage, a variety of bell peppers red, orange, green and onions all marinated and grilled to perfection. Served with Cilantro Lime Rice, squash yellow zucchini, green zucchini.

Starter: Poached Maine Lobsterover a cucumber puree topped with a Champagne Gele`, Old Bay Chicharrons, and Tarragon Oil

Entree: Smoked Cornish Hen served with Confit Tomatoes, Pickled Green Beans, Roasted Carrots, Shaved Asparagus, and Roasted Cipollini Onions finished with a Black Trumpet Mushroom Butter

Starter: Bacon Wedge Salad- Iceberg Lettuce Wedge, Candied Pecans, Red Onion, Heirloom Grape Tomato, Bacon, Homemade Blue Cheese Dressing

Entree: The Figgy Piggy – Wagyu Burger, Wensleydale Fig+Honey Cheese, Crispy Prosciutto, Fig Jam, Arugula

Dessert: Maple Bacon Donut

12 Vegetables by Hummingbird Nutritious Eats

Tasting Menu:

amuse crudite of tiny root vegetables+ dip
asparagus. potato. celery
tomatoes, fennel pollen
flowering cauliflower. shallots
king trumpetmushroom. parsnip. leek. carrots. peas
variations of strawberry+ rhubarb, nitrogen

Starter: Arancini rice ball and Caesar salad with parmesan Reggiano and crostini

Entree: Grilled Petite filet, garlic butter crusted shrimp and scallop, roasted
potatoes and carrot puree.

Starter: Lamb meatballs with a lemon dill tzatziki sauce

Entree: Sesame encrusted tuna- Pan seared ahi tuna is served over chilled vegetable and glass noodle salad, topped with cucumber, wasabi aioli, aged balsamic and crispy wontons

Starter: Stuffed Mushrooms- Button mushrooms baked with a parmesan mushroom stuffing and drizzled with truffle alfredo.

Entree: Chicken Marsala served with Caramelized Onion Risotto and Maple Bacon Brussels Sprouts

Starter: Cajun Cornbread Waffle: Cheddar-and-chive cornbread waffle loaded with an array of rich, savory toppings: andouille sausage, Cajun shrimp, jambalaya, Red Pepper Aioli and a sprinkle of cilantro microgreens

Entree: Viet-Cajun Crawfish Boil: A Texas-style fusion of flavor and spice, loaded with an assortment of Asian aromatics, featuring freshly boiled crawfish and corn. Served with a Cajun Potato Salad topped with a Red Pepper Aioli and cilantro microgreens.

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 Maria’s Homemade House Dressing

Entree:  Prime Rib au jus King Cut & Chicken Piccata sautéed in white wine w/mushrooms, garlic, lemon & Romano cheese. Served family style with Homemade Mashed Potatoes accompanied by a medley of seasonal vegetables

Starter: Chef’s charcuterie selectionincluding but not limited to: cured meats, imported cheeses, roasted vegetables, edible flowers & honeycomb

Entree: Slow braised Short Rib accompanied by Potato Dauphinois- infused with roasted jalapeño + a lightly smoked cheddar cheese.Served with a side of Prosciutto di Parma wrapped asparagus bundles

Starter: Seared scallop and pork belly over snap pea puree finished with a chili garlic drizzle and micro greens

Entree: Coffee Rubbed Filet Tips over espresso and cream risotto with roasted shallots, garlic, crispy leeks and a Mocha Demi Glace

Starter: Birria Short Rib Egg Rolls over Pickled Carrot and Red Onion with Consommé Dipping Sauce

Entree: Loco-Moco- Hawaiian Style Filet Mignon over Seasoned Rice topped with Caramelized Onion and Mushroom Sauce , Sunny Side Up Egg, Duck Fat Confit Chili Oil, Chives, and Sesame Seed

Starter: Smoked bone marrow deviled eggs with pickled red pepper chimichurri

Entree: Whole roasted suckling pig served family style (Pig will be brined in The Tap’s HaverAle). With sides: Bread & Butter pickles, Duck fat corn on the cob, pimento cheese, fermented chili, chive; Roasted broccoli salad, lemon ; pesto, apple, potato sticks, heirloom tomato, smoked pecan; Duckfat parmesan new potatoes; kings Hawaiian rolls as well for sandwiches along with bbq sauce to share.

Starter: Tunatini (fresh tuna, avocado, seaweed salad, tempura flake. spicy aioli)

Entree: Peking duck (served with cucumber, green onion, bun, and hoisin sauce). Longest Table Roll (shrimp tempura, crab meat. Cream cheese, tempura style topped with lobster meat, red tobiko. Crunchy with Japanese Mayo dressing).