Blue Crab Cake
Tropical Fruit Chutney, Micro Mint Salad
Or
Short Rib Slider
Pickled Shallot, Manchego Cheese
Or
Lobster Mac & Cheese
Garganelli Pasta, Tomato, Shiitake Mushroom, Sherry Cream Sauce

*******

Sun-Dried Tomato Caesar
Garlic Croutons, Grana-Padana Cheese, Toasted Sesame
Or
Warm Wild Mushroom Salad
Tomatoes, Preserved Lemon, Baby Spinach, Olives, Balsamic Vinaigrette
Or
“The Wedge”
Bibb Lettuce, Uncured Bacon, Maytag Dressing, Heirloom Tomatoes

*******

Pistachio Crusted Mahi-Mahi
Rock Shrimp, Mango, Leeks, Coconut Milk
Or
Wood Roasted Prime Rib
Baby Heirloom Carrots, Purple Fingerling Potatoes, Au Jus
Or
Grilled Swordfish
Roasted Sunchokes, Sundried Tomatoes, Olives
Or
“Steak & Eggs”
NY Strip Steak, Vegetable Quiche, Crisp Shallots
Or
Pineapple & Cream Cheese Stuffed French Toast
Gran Marnier Syrup, Whipped Cream
Or
Carrot Risotto
Shaved Red Onion, Braised Fennel, English Green Peas

*******

Upside-Down Key Lime Pie
Brown Sugar Meringue, Blueberry Coulis
Or
Chocolate Banana Bread Pudding
Caramelized Banana, Bourbon Pecan Sauce
Or
Bacon, Guava and Goat Cheese Pastelito
Orange Vanilla Sauce, Espresso Ice Cream
Or
Trio of Tropical Fruit Sorbet
Pineapple, Coconut, Mango

*******

$59 Per Guest

Rock Shrimp Caesar Salad
Garlic Croutons, Romaine Hearts, Grana-Padana Cheese
60 Minute IPA, Dogfish Head, Delaware

*****

Steamed 1 ½ # Maine Lobster
Chorizo, Corn on the Cob, Fingerling Potatoes
Lobster Ale, Belfast Bay Brewing Company, Maine

*****

Berry Crumble
Streusel Topping, Vanilla Ice Cream
Blueberry Wheat Ale, Seadog Brewing Co., Maine

• 12 Very Large Zucchini Blossoms
• 1 cup white bean hummus
• 12 fresh chives

Fill each of the blossoms, using a pastry bag, with enough hummus to fill the bulb well. Blanch the chives, and tie the head of the blossom closed. This will be served at room temperature.

• 1 1/2 cups dried White Beans, cooked until soft
• 2 cloves garlic, chopped
• 1/4 cup tahini
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 lemon, juiced
• 1/2 cup to 3/4 cup olive oil
• Salt and freshly ground pepper
• 3 tablespoons chopped parsley leaves
• 1 tablespoon minced chives

Put the white beans, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, oregano, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and chives - pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 sprig fresh thyme
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon crushed coriander seeds
• 1 garlic clove, thinly sliced
• 1/4 cup minced celery
• 2 teaspoons black peppercorns
• 1 bay leaf
• 1/4 cup water
• 1 pound Chanterelles
• ¼ pound micro watercress

Combine all ingredients except mushrooms, lemon and parsley in a saucepan and bring to a boil, cover, and simmer for 5 minutes. Add the mushrooms to mixture in saucepan and simmer another 5 minutes. With a slotted spoon remove mushrooms to a bowl. Boil the cooking liquid until reduced and thickened. Pour sauce over mushrooms and chill. For service, sprinkle with micro watercress and additional extra virgin olive oil.

• 1 teaspoon cumin seed
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon caraway seeds
• 2 hot red dried arbol chiles, stemmed but not seeded (about 2 inches in length)
• 2 garlic cloves
• 1/2 teaspoon coarse salt
• 1 medium red bell pepper, roasted, coarsely chopped
• 1 tablespoon olive oil

To make the harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar and pestle, add chiles, garlic, and salt and pound, to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or puree to a coarse paste.

• 1/2 cup packed fresh mint leaves
• 3/4 cup extra-virgin olive oil

Bring a saucepan of water to a boil. Prepare and ice bath. Plunge the mint leaves into the boiling water for 30 seconds, then remove to the ice bath. Squeeze out the excess liquid and puree in a blender for 1 minute with the olive oil. Makes 1 cup.