Appetizers

APPETIZERS

(TAPAS BAR, STATION, DINNER FIRST COURSE, LUNCH STARTER)

SKILLET CRAB CAKE WITH VEGETABLE SLAW AND RED PEPPER AIOLI

BRUSCHETTA OF WILD MUSHROOM WITH SMOKED MOZZARELLA AND GOAT CHEESE

MAINE LOBSTER AND GREEN ONION QUESADILLAS WITH VINE RIPENED TOMATO SALSA AND BASIL CRME FRAICHE

MESCLUM GREENS WITH DRIED CRANBERRY RED BEET CHIPS CARAMELIZED PECANS CRUMBLE GOAT CHEESE LACED WITH MANGO BALSAMIC VINIGRETTE

TRI COLOR CAESAR SALAD WITH PARMESAN CRISP AND HERB CROSTINI

GRILLED SEAFOOD NESTLED IN A ROASTED RED PEPPER WITH INFUSED LEMONGRASS OIL

LOBSTER MEDALLIONS AND SPINACH GNOCCHI LACED IN A ROASTED GARLIC BUTTER

SEARED DUCK BREAST WITH SWEET POTATO GRATIN AND RED PEPPER COLA GLAZE

MAINE LOBSTER AND LOBSTER MUSHROOM SPRING ROLL WITH ROASTED TOMATO COULLIS

GRILLED TIGER SHRIMP MARTINI WITH MANGO LEMON SALSA

ASPARAGUS SPEARS WITH SUNDRIED TOMATO DRIZZLE

MAINE LOBSTER ,VINE RIPENED TOMATO AND AVOCADO SALAD

SWEET VADILLA ONION AND REGGIANO CHEESE TARTLET
TOWER OF TUNA TARTARE WITH POMMEGRANATE GINGER DRIZZLE
SMOKED SALMON AND ASPARAGUS WITH LEMON REMOULADE

TUSCAN BREAD SALAD WITH WILTED GREENS, BROCCOLI RABE AND SUNDRIED TOMATO

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