Buffet Spring Luncheon for Mass Cultural Council at MA State House:

slow roasted salmon with meyer lemon relish vegetarian/vegan choice: Italian polenta torta with wild mushroom sauce. roasted beet and avocado salad with citrus dressing, carrot and pistachio salad, creamy white beans with fennel pollen on garlic toasts vegan

platters of fruits with dried fruits and nuts,  clementine cake;
milk chocolate almond toffee

beverages:
handmade syrups for sodas: lemon and orange blossom, pomegranate, rosewater mint- all served with sparkling water and ice
coffee, tea, housemade chai


Early Summer Wedding Reception at deCordova:

Assorted pickled spring vegetables-ramps, spring carrots, watermelon radish, hakurei turnip
Swiss chard tart with currant pine nut relish
Speck wrapped around wilted greens
Sweet pea and mint crostini
Wild nettle frittata

housemade duck rillettes with purslane salad

grilled whole beef tenderloin with chanterelle mushrooms, artichoke and new potato ragout, sautéed mustard greens, onion confit

3 cheeses served with farmer’s market berries and bowls of cherries Dessert: strawberry rhubarb tartlets with house-made buttermilk ice cream


Wedding Lunch in September:

Fresh corn blini with applewood smoked country ham
Tomato galettes, påté de campagne with late summer pickled vegetables and house-made mustard

lobster salad with corn, bacon, tomatoes, salad greens and brown butter vinaigrette Served with handmade potato chips

muscat grape sorbet with assorted cookies


Late September Wedding:

House cured salmon with herbs served with vollkornrbrot toasts
House made grilled sausages and peppers with tomato jam
Chicken liver mousse crostini creamy white bean crostini

speck with apples, arugula and apple balsamic

pork confit with caramelized apples, sauteéd greens, potato hash, late summer farmer’s market salad

pavlova wedding “cake”


Late June Dinner Party:

With drinks:
Shucked oysters
Sweet pea pancakes with pickled vegetables
Fava bean purée on seeded crisps
French breakfast radishes with butter and salt

Housemade pork rillettes with pickled rhubarb and dandelion green salad

Grilled Moroccan lamb with preserved lemon relish.
Fried whole baby zucchini with ricotta
stuffed blossom topped with romesco, seared green
Cheese platter with local honey, fresh and dried fruits
Berries and cream served with assorted cookies

Farmers and Makers We Love:
Farmers: Fine Line Farm (ME) Buckle Farm (ME) Siena Farms (MA) Kimball Fruit Farm (MA) Meat: Butchers: Buckle Farm (ME) Meat: Stillman Quality Meat (MA) and all the farmers that brave the weekly farmer’s markets!
Fish and oysters: Island Creek (MA), New Deal Fish Market (MA)
Cheese: Lakin Gorges Cheese (ME), Dancing Goat (MA) and others from Formaggio Kitchen
Wine Importers: Mise Wines, Oz Wine Company, Olmstead Wine Co. Violette Wine Imports
Brewers: Mystic Brewery,
Spices: Curio Spice (MA) *whom we created a custom Chai Tea blend with!
Serving Boards: John Francis Designs (MA)