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First Course First Course First Course Served with Warm Homemade Potato Bread and Butter Soup Spring Vegetable & Pulled Chicken with Broken Toasted Garlic Crackers and Shaved Plymouth Cheddar Smoked Chicken & Sweet Potato Chowder with New Hampshire Bacon, Homemade Crackers and Scallion Oil Fresh Asparagus & Leek Soup with Crouton of Country Ham and Wild Mushrooms Chilled Beet & Buttermilk Soup with Fava Bean Puree and Crispy Fried Leeks Maine Tomato Gazpacho with Whipped Basil Yogurt Cream & Crispy Crouton Chilled Melon Soup with Honey Drizzle and Crispy Fried Leeks Creamy Pumpkin Bisque with Vanilla Cream and Crushed Hazelnuts New England Clam Chowder Butternut Squash Bisque with Great Hill Blue Cheese and Crispy Pumpkin Seeds Hearty Beef & Barley Soup with Parsnip Cream Shrimp & Fire Roasted Tomato Chowder with New Hampshire Bacon Vermont Cheddar Soup with Smoked Country Sausage and Ale Salad Classic Caesar Salad with White Anchovy and Grilled Sourdough Croutons Local Baby Greens with Bay of Fundy Sea Salt and Lemony Mustard Vinaigrette Arugula and Fresh Fig with Rhode Island Feta, Heirloom Radish, Toasted Pecans and Red Grape Vinaigrette Beet and Orange Salad over Boston Lettuce with Parsnip Chips, Goat Cheese, Toasted Almonds and Citrus Vinaigrette Arugula, Red & Green Apple Salad with Cabot Clothbound Cheddar and Parsnip Chips with Tangy Pomegranate Dressing Cool Watermelon and Feta Salad with Drizzled Balsamic, Red Onion, Chickpea, Chopped Parsley and Mint Fried Vermont Goat Cheese with Heirloom Beets, Candied Cashews, Dried Apricots, Frisée, Baby Spinach and Maple Vinaigrette Heirloom Tomato Salad with Basil Vinaigrette, Herbed Goat Cheese, Fresh Pine Nuts and Balsamic Glaze Maine Crab and Artichoke Salad with Cherry Tomatoes, Boston Lettuce and Dijon Vinaigrette Sweet Crunchy Pea Pods and Green & White Asparagus with Lemon, Extra Virgin Olive Oil and Pistachios Fresh Fig, Peach and Apple Salad with Frisée, Arugula and Candied Almonds in Strawberry Vinaigrette Crisp Raw Sweet Corn, Green Beans, Tear Drop Tomatoes, Artisanal Lettuces, Heirloom Radishes and Mustard Vinaigrette Grilled Peaches on Baby Spinach with Great Hill Blue Cheese, Scallions, Toasted Almonds and Black Pepper Honey Vinaigrette Herbed White Bean and Arugula with Fresh Lemon and Olive Oil, Zucchini, Torn Basil and Shaved Asiago New England Cobb Salad with Grilled Chicken, Blue Cheese, Peas, Avocado, New Hampshire Bacon and Avocado Vinaigrette Fall Pears with Arugula, Cranberries, Pomegranate, Spiced Walnuts, Blue Cheese Cream and Pomegranate Walnut Vinaigrette Pear & Pomegranate with Shaved Fennel, Arugula and Pine Nuts with Pomegranate Vinaigrette Warm Smoked Bacon & Baby Spinach with Hard Cooked Eggs and Cornmeal Croutons and a Mustard Vinaigrette Seared Confit Duck and Arugula, Dried Apricots, Heirloom Radish, Sheep Milk Cheese, Pickled Red Onion and Lemon Vinaigrette 3 Star Certified Green Caterer • Boston’s 1st Certified Green Restaurant 1634 Beacon Street Brookline, MA 02445 P. 617-975-1900 www.fireplacerest.com .
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