S pring &S ummer S easonal M enu PASSED HOR D’OEUVRES Hot Appetizers Cold Appetizers Mini Chicken and Waffles Peach Brûlée Bruschetta Peach-horseradish maple syrup Goat cheese Firecracker Shrimp Spring Roll Cucumber Bite Sriracha Thai sauce Avocado tomato ranch Grilled Corn and Edamame Quesadilla Deviled Egg Smoked tomato aioli Sundried tomato, bacon, and dill COCKTAIL DISPLAYS Bruschetta Bar Chilled Triple Melon Gazpacho Grilled shrimp, green olive tapenade, Cantaloupe, honeydew melon, and marinated cherry tomatoes and fresh watermelon mozzarella, spiced goat cheese, quinoa salad, roasted peppers agrodolce, roasted artichoke hearts, grilled Tuscan bread STROLLING DINNERS Carved Herb-Crusted Arctic Char Lemon Chicken Tagine Roasted tomato risotto, haricots verts, Braised boneless chicken with ginger, artichoke hearts and baby carrots, coriander, cumin, cinnamon, and turmeric, lemon beurre blanc basmati rice pilaf with green chilies and cilantro, lemon tahini sauce Mac ‘n’ Cheese Bar Choice of two cheeses: Brie, Gruyère, Dessert station aged cheddar; Toppings: Smoked bacon, Mini Cheesecake and Pops roasted garlic, toasted breadcrumbs, shiitake Blueberry vanilla cheesecake, mushrooms, caramelized onions, scallions, strawberry cheesecake, key lime pickled jalapeños, and crusty toast points cheesecake, mocha bread pudding New England Fish and Chips pops, Maine blueberry bread pudding Local-sourced fish, shoestring fries, pops, sweet key lime tartlet fried onions, cocktail sauce, and tartar sauce in yesterday’s news PLATED DINNERS Appetizers Entrées Three Pea Salad Pan-Seared Wild Striped Bass Fillet Sugar snap peas, snow peas, English Parsley gnocchi, sautéed rainbow chard, peas, pea tendrils, mache, red pepper San Marzano tomato caper olive sauce purée, saffron oil Seared Free-Range Chicken Breast Spring Farro Upland Cress Salad Goat cheese polenta, spring onions, Grilled asparagus, smoked cheddar asparagus, baby carrots, red pepper, cheese, semi-dried tomatoes, scallions, roasted garlic coulis creamy caramelized onion dressing Pesto Grilled Cauliflower Steak Watermelon Feta Cheese Salad Butternut squash and kale crispy Baby spinach, pistachio crumb, passion quinoa, roasted pine nuts fruit mint vinaigrette Desserts Grilled Apricot and Burrata Salad Chocolate caramel pyramid Watercress, radish, shaved fennel, and Raspberry vanilla macaroon Chardonnay vinaigrette Sweet key lime tartlet

We proudly feature ocean-friendly seafood choices recommended by the New England Aquarium’s Sustainable Seafood Programs. Prices are per person, based on a minimum of 50 people. Please add 19% event management fee plus 6.25% Massachusetts sales tax and 0.75% Boston meals tax to the above price. Menu items, prices, and tax are subject to change. Our chef and the City of Boston Health Department would like to remind you that eating undercooked meat, poultry, or seafood poses a risk to your health. Before placing your order, please inform your coordinator if anyone in your party has a food allergy.

617-973-5205 [email protected]