Hors d’oeuvres are an opportunity to add fun, joy and elegance to your event. We delight in crafting perfect bites that exhibit bold flavors, creativity, and vivid colors to excite your guests. Here, just as with the plated meals, we incorporate seasonal and sustainable produce that we source locally, including from our own farm, the Gibbet Hill Farm, in Groton, MA.
Every menu we create is customized for the unique preferences of the client. Vegetarian dishes, vegan preparations, Gluten restrictions and other special dietary needs are frequently and easily accommodated.
Below is a small sampling of seasonally appropriate hors d’oeuvres we offer. We have many others to choose from for your event, and we are frequently adding to the list! If you have something specific in mind, Chef Ethan Paige will be happy to craft a custom bite for your event.
| SPRING(available April, May and June) |
| Spring Baby Lamb Chop with Dijon, Panko & Rosemary |
| Beef Tenderloin Tartar on Baguette Crostini with Shaved Parmesan Reggiano |
| Jumbo Lump Crab Meat in English Cucumber Cup with Crab Louie Sauce & Tobiko |
| Mission Fig Canapé with Cabrales Blue Cream & Serrano Ham |
| Smoked Salmon Canapé with Lemon Crème Fraîche, Dill & Salmon Roe on Rye Toast |
| Maine Lobster Salad in Profiterole |
| Fried Triple Cream Brie with Lime-Apricot Conserve |
| Spring Pea Emulsion with Truffle Mascarpone & Vermont Pork Lardon Crouton |
| Fennel Cured Scallops with Pancetta & Potato Purée |
| Summer(available July and August) |
| Olive Oil Slow Poached Tuna with Saffron-Blood Orange Aioli on Grilled Ciabatta Toast |
| Smoked Salmon Bocconcini with Fresh Cow’s Milk Mozzarella, Fresh Basil, Extra Virgin Olive Oil & Orange-Aged Balsamic Paint |
| Heirloom Tomato & Basil Shooter with Maplebrook Farms Mozzarella |
| Lobster Summer Roll with Lime-Ginger Ponzu |
| Watermelon Gazpacho with Vanilla Mascarpone & Fresh Mint |
| Smoked Chicken Hushpuppies with Peach-Habanero Relish |
| Grilled Peach & Berkshire Pork Tenderloin Noisette with Fried Sage |
| Westfield Farms Goat Cheese, Caramelized Onion & Sweet 100 Tomato Tartlet |
| Roasted Beet & Belgian Endive Canapé with Crumbled Goat Cheese, Walnuts, Watercress & Aged Sherry-Shallot Vinaigrette |
| Autumn(available September, October and November) |
| Peppered Beef & Great Hill Blue Fondue |
| Seared Salmon Cake with Parsnip Mousse & Herb Emulsion |
| White Truffle Chicken Gougère |
| Sustainable Domestic Sturgeon Caviar on Miniature Potato Bliny with Crème Fraîche |
| Duxbury Oyster on ½ Shell; Champagne Gelée with Apple, Jicama, Jalapeno & Cilantro |
| Autumn Arancini with Wild Boar & River Rock Beef Bolognese & Wild Mushrooms |
| Seared Duck with Port Cherry Sauce on Brioche |
| Grilled Pear, Beef Marrow & Blue Cheese Phyllo Purse |
| Day Boat Scallops with Maplewood Smoked Bacon |
| Winter(available November to March) |
| Long Island Duck Confît Tartlet with Pear Jam |
| Hubbardston Capri with Butternut Arancini & Sweet Onion Jam |
| Braised Beef Short Rib Cassoulet Tartlet with White Bean Purée |
| Pastrami Spiced Tuna with Ploughman’s Pickle & Coarse Mustard |
| Roasted Quail Lollipop with Pomegranate-Balsamic Reduction & Candied Almonds |
| Local Mushroom Tartlets with Sweet Garlic Custard |
| Miniature Jumbo Lump Crab Cake with Remoulade |
| Pâté de Campagne with Cognac Poached Cherries & Toasted Pistachios on Baguette Crostini |
| Duck à l’Orange with Candied Kumquat & Grand Marnier Butter on Brioche |
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