Our Chef TIm O'Brien is happy to work with you to customize a menu for a sit down event of any size up to 150 guests from April-June or September- December (Certain days are excluded and room fees vary by date).
Because we design menus based on many locally sourced and seasonal ingredients you can get ideas of what would be avilable for your event by viewing our current menus on the menu page of this website and we are more than happy to send you an updated copy upon request.
We can host after wedding parties and late night cocktail parties (9:30pm-midnight) during Summer months but we cannot host large private parties during July and August unless you choose to buy out the restaurant or raw bar for your event and those rates can be negotiated with the owner depending on date and time.
Below is a tiny Sample of what kind of passed appetizers we offer for coctail parties and other casual events
Hors D’ Oeuvres:
Raw Bar (Clams, Oysters, Shrimp, Mussels, Lobster, Sashimi and Many Small Chilled Seafood Based Apps) Market Price Imported and Domestic Cheese Selection (Priced upon Selection) Antipasto Platter (priced on request). House
Crispy Tumbleweed Shrimp $3ea Sau Paulo Chicken Croquettes $2ea Chatham Clam and Corn Fritters $1ea Local (Ribinson Farm) Brie/Cranberry Turnovers $3ea Mini Crispy Duck and Cashew or Vietnamese Spring Rolls $2ea Goat Cheese Croustini with Oven Roasted Tomatoes(many other options posssible) $2ea Mini Royal Thai Crab Cakes $3ea Marinated Chicken, Pork or Beef Satay with Spicy Peanut Sauce $2ea Roasted Corn and Poblano Pepper or Jek Chicken Quesadillas $2ea Mini Porcini Mushroom and Goat Chaeese Tarts $2ea
We can offer a wide range of small sweet bites as well. Many of our pastries are available in miniature versions and our chef can customize pastries to your liking
Small bites and passed appetizer options are endless and many more are available upon request
Menus change often and while we try to keep the current menus posted not all items may represent current running menus