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

Download Menu