Part of the Webber restaurant group
Seasonal Menus
The first thing we consider when designing an event menu is the season in which the event takes place. We do this for two reasons. First, people’s tastes and cravings vary greatly with the different seasons in New England. Second, we are committed to sourcing our produce locally. During the growing months, we source from our own farm, Gibbet Hill Farm, in Groton, MA. In addition, we continually seek out other local growers and food purveyors for sustainable meats, cheeses, dairy, and produce for our menus. We strive to source from the best local farms whenever we can and believe you can taste the difference!
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. In addition, children’s menus and vendor meals can all be arranged during your planning process.
Below is a sampling of some seasonal plated meals meant to illustrate the range of what we can do at Fireside and how Chef Ethan Paige approaches composing a menu. This is just a starting point to introduce you to our style of cooking and flavor profiles. We look forward to working with you to create the exact menu that you desire.
| Spring Menu 1 |
| Smoked Sweet Corn Bisque with Vermont Pork Lardon Croutons |
| Iceberg Wedge Salad with Cabernet-Roquefort Dressing, Crumbled Applewood Smoked Bacon & Tomatoes |
| Smoked Salt & Pepper Grilled Ribeye with Cognac Green Peppercorn Sauce |
| Pommes Frites Sautéed Ramps |
| Spring Menu 2 |
| Lobster Bisque with Butter Poached Lobster Meat |
| Chopped Salad of Local Tender Greens with Radish, Tomatoes, Corn, Carrot, Cucumber, Red Onion & Green Goddess Dressing |
| Pan Roasted Halibut |
| Sweet Crab Risotto Cioppino |
| Spring Menu 3 |
| Asparagus Velouté with Wild Mushroom Ragout & Parmesan Tuile |
| Grilled Romaine Hearts with Tomatoes, Bacon, Avocado, Crumbled Gorgonzola & Lemon Crème Fraîche Dressing |
| Black Truffle & Fontina Stuffed Statler Breast of Chicken with Fresh Spring Pea Emulsion & Pea Tendrils |
| Manchego Risotto Flash-Fried Spinach with Shallots, Grape Tomatoes, Sherry & Butter |
| Spring Menu 4 |
| Foraged Wild Mushroom Bisque with White Truffle Infused Mascarpone |
| Beet Carpaccio, Spring Pea & Toasted Walnut Salad with Shaved Sheep’s Milk Cheese, Parsley Emulsion, Fresh Basil & Aged Sherry-Shallot Vinaigrette |
| Roasted Statler Breast of Chicken with Fig Port Sauce |
| Roasted Cipollini Onions & Baby Vegetables Parsnip-Potato Purée |
| Summer Menu 1 |
| Chilled Gazpacho with Crème Fraîche & Brunoise Vegetable Garnis |
| Mache Salad with Teardrop Tomatoes, Prosciutto Cracklings, Hard-Boiled Egg, Shaved Sardo Cheese & Champagne Vinaigrette |
| Herb-Roasted Rack of Lamb with Roasted Shallot Demi Glace |
| Grilled Asparagus Rosemary Whipped Maine White Potatoes |
| Summer Menu 2 |
| White Miso Soup with Lemongrass, Scallion, Ginger & Shiitake Mushroom |
| Mizuna and Tat Soi Salad with Edamame, Sliced Radish & Cilantro Lime Sesame Vinaigrette |
| Almond Crusted All-Natural Free Range Chicken with Cherry Hoisin Sauce & Peppercress |
| Cherry-Hoisin Buckwheat Soba Noodles Baby Bok Choy |
| Summer Menu 3 |
| Charred Tomato Soup with Grafton Cheddar Grilled Cheese Toast Point |
| Gibbet Hill Field Greens with Raspberries, Candied Walnuts, Vermont Brie & Champagne Vinaigrette |
| Grilled Native Striped Bass |
| Sweet Corn Succotash Sea Salt Roasted Baby Redskin Potatoes |
| Summer Menu 4 |
| Vanilla Melon Soup with Fresh Mint |
| Heirloom Tomato & Maplebrook Farms Cow’s Milk Mozzarella with Fresh Basil, Extra Virgin Olive Oil, Sea Salt & Balsamic Reduction |
| Tuna Au Poivre with Caramelized Onion-Fennel Fondue & Smoked Bay Scallop Beurre Blanc Sauce |
| Sautéed Spinach Garlicky Whipped Potatoes |
| Autumn Menu 1 |
| Cream of Mussels Soup with White Wine & Saffron |
| Watercress and Gibbet Hill Field Greens Salad with Crispy Shallots, Toasted Black Walnuts, Shaved Parmesan Reggiano & Perigord Black Truffle Vinaigrette |
| Maplewood Bacon Wrapped Filet Mignon with Morel Jus |
| Autumn Roasted Vegetables with Heirloom Squash, Carrots, Parsnips & Macomber Turnips Crème Fraîche Whipped Potatoes |
| Autumn Menu 2 |
| Wild Mushroom Sacchetti with Peas, Prosciutto, Shiitake Mushrooms & Madeira Cream with Fried Sage |
| Baby Spinach Salad with Dried Cherries, Wedge of Stilton Cheese & Maple-Balsamic Vinaigrette |
| Smoked Tea Glazed Grilled Pork Porterhouse |
| Spoon Bread Flash-Fried Swiss Chard with Bacon, Apples, Sea Salt & Cider Vinegar |
| Autumn Menu 3 |
| Potato Leek Soup with Heirloom Fingerling Potato Chips |
| Apple & Clove Panzanella Salad with Seared Duck Breast & Port Cherry Sauce |
| 7-Hour Roasted Leg of Lamb with Whole Grain Mustard-Maple Demi Glace |
| Wheat Berry, Barley & Pomegranate Seed Pilaf with Toasted Walnuts Sautéed Mustard Greens with Pancetta |
| Autumn Menu 4 |
| Parsnip Potage with Fried Onions & Chervil |
| Endive, Chicory & Romaine Salad with Maple Roasted Pecans, Sliced Apples, Crumbled Westfield Farms Goat Cheese & White Balsamic Vinaigrette |
| Pancetta, Mozzarella & Sage Stuffed Statler Breast of Chicken with Balsamic Beurre Blanc & Reduction |
| Roasted Pearl Onions, Haricots Verts, Teardrop Tomatoes & Patty Pan Squash with Herb Butter Garlic Confit Smashed Sweet Potatoes |
| Winter Menu 1 |
| Cassoulet with Wild Boar Sausage, Duck Confit, Braised Beef Short Ribs & White Beans |
| Winter Greens Salad with Poached Pears, Roquefort Crumbles & Toasted Hazelnut Dressing |
| Broiled Halibut with Lobster Hollandaise Sauce |
| Redskin Potato Gratin Sautéed Asparagus |
| Winter Menu 2 |
| Oxtail Soup |
| Baby Arugula with Pickled Beets & Pistachio Crusted Goat Cheese Croquette |
| Coq Au Vin with Bacon Lardons, Mushrooms, Pearl Onions & Burgundy |
| Parsley Buttered Egg Noodles Haricots Verts Bundles |
| Winter Menu 3 |
| Creamed Asparagus & Morel Soup |
| Baby Spinach Salad with Dried Figs, Goat Cheese & Warm Bacon Vinaigrette |
| Bone-In Filet Mignon with Black Truffle Jus |
| Forest Mushroom & Caramelized Onion Ragout Parsley Root-Potato Purée |
| Winter Menu 4 |
| Butternut Squash Bisque with Spiced Crème Fraîche |
| Baby Field Greens with Dried Cranberries, Toasted Pumpkin Seeds, Westfield Farms Goat Cheese, Caramelized Apples & Cider Vinaigrette |
| Bordelaise Braised Short Ribs with Micro Bull’s Blood |
| Celery Root-Potato Purée Chestnut Brown Butter Roasted Brussels Sprouts |
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