Newport Surf and Turf Dinner

Raw Bar

Prince Edward Island Oysters
Rhode Island Cherrystones
Jumbo Cocktail Shrimp

Shucked by an attendant, presented on shaved ice, and lightly accented with rockweed. Served with cocktail sauce, grated horseradish, fresh lemon, and Tabasco sauce.

Butler Style Passed Hors d'oeuvres

Bruschetta with Oven-Roasted Tomatoes and Fontina Cheese
Ahi Tuna Poke in Mini Wonton Taco with Micro Cilantro
Spinach and Feta Cheese in Phyllo Dough

Plated Dinner

Salad of Mixed Greens and Poached Golden Pears topped with Crumbled Goat Cheese, Candied Pecans and Warm Bacon Vinaigrette
Warm Dinner Rolls and Butter
Grilled Lobster Tails from New England Lobsters with Lemon Parsley Butter
&
Grilled Petite Filets of Beef Tenderloin with Creamy Port Green Peppercorn Sauce
Roasted Red Bliss Potatoes with Fresh Herbs and Olive Oil
Medley of Sautéed Summer Vegetables

Dessert & Coffee

Strawberry Shortcake with Fresh Berries and Homemade Whipped Cream
Freshly Brewed Coffee and Tea

Specialty Mixed Grill Buffet

Butler Style Passed Hors d'oeuvres

Shrimp and Mango Quesadillas
Mozzarella Roulade with Prosciutto and Fresh Basil
Thai Peanut Chicken Skewers

Cheese Station

Selection of International and Domestic Cheeses with Fresh Fruit and Assorted Crackers

Dinner Buffet

Salad of Mixed Greens and Fresh Roma Tomatoes with a Balsamic Vinaigrette Dressing
Medley of Sautéed Summer Vegetables
Little Neck Clams Steamed with Garlic, Butter, Leeks, Crushed Red Pepper, and White Wine
Grilled Petite Filets of Beef Tenderloin - Served with a Creamy Port & Green Peppercorn Sauce
Grilled Swordfish - Served with a Lemon, Dill, and Parsley Compound Butter

Dessert & Coffee

Lemon Bars with Coconut Cream
Flourless Chocolate Bars
Freshly Brewed Coffee and Tea

Harvest Dinner

Cheese Station

Selection of International and Domestic Cheeses with Fresh Fruit and Assorted Crackers

Butler Style Passed Hors d'oeuvres

Grilled Spicy Tuna Kabobs with a Lime Cilantro Yogurt Sauce
Barbecued Chicken Quesadillas with Roasted Red Peppers, Caramelized Red Onion and Pepper Jack Cheese
Coconut Crusted Shrimp with a Plum Dipping Sauce
Bruschetta with Oven-Roasted Tomatoes with Fontina Cheese

Plated Dinner

Roasted Corn Chowder
Salad of Local Greens, Pickled Yellow Beets, Simmons Farm Goat Cheese Croutons and White Balsamic Vinaigrette

Grilled Striped Bass Served with Local Succotash, Lemon Herb Butter and Microgreen Salad

OR

Herb Roasted Beef Tenderloin Served with Lobster Creamed Corn, Roasted Fingerling Potatoes and Microgreen Salad

Dessert & Coffee

Baked Apple Pie Served with Vanilla Ice Cream
Freshly Brewed Coffee and Tea

Dinner Stations

Hors d'oeuvres

New Orleans Style Crab Cakes with Remoulade
Scallops Wrapped in Bacon
Vegetable and Bread Stuffed Mushrooms
Bruschetta with Oven-Roasted Tomatoes and Fontina Cheese

Soup Station

House-Made Butternut Bisque Served in a Demitasse Cup with Mini Brie and Pear Grilled Cheese Sandwich

Seafood Station

Cornmeal Fried Prince Edward Island Oysters with Chourico, Hollandaise Sauce
Jumbo Cocktail Shrimp Served with Cocktail Sauce

Slider Station

Mini Aquidneck Farm Cheeseburgers Served with Matchstick Sweet Potato Fries

Stations with Passed Hors d'oeuvres

Pasta Station

A Selection of Pastas, Sauces and Fresh Ingredients Prepared by Our Chef, Individually for Each Guest
Ingredients for Station Include: Chicken, Shrimp, Spinach, Prosciutto, Capers, Sun Dried Tomatoes, Roasted Red Peppers, Mushrooms, and Peppers ~ Accompanied by Grated Cheese, Fresh Ground Pepper and Sliced Baguettes

Carving Station

Roasted Prime Rib of Beef
Accompanied by a Creamy Horseradish Sauce and Sliced Baguettes

Raw Bar

Fresh Prince Edward Island Oysters, Rhode Island Cherry Stones, and Jumbo Cocktail Shrimp

Shucked by an attendant, presented on shaved ice, and lightly accented with rockweed. Served with cocktail sauce, grated horseradish, fresh lemon, and Tabasco sauce.

Cheese Station

A Selection of International and Domestic Cheeses with Assorted Crackers and Fresh Fruit

Passed Hors d'oeuvres

Choice of Three from Our Hors D'oeuvres List

Backyard Barbecue Menu

Reception Hour

Rhode Island "clear broth" Quahog Chowder Station with Attendant
"Stuffies"- Cocktail Sized Stuffed Quahogs

Buffet

Salad of Mixed Greens with Balsamic Vinaigrette
Buttermilk Scallion Cornbread
House-Made McGrath Red Bliss Potato Salad
Creamy Cole Slaw
Home-Style Baked Beans
Corn on the Cob
Hot Dogs
Hamburgers
Cheeseburgers

Dessert & Coffee

Fresh Watermelon
Freshly Brewed Coffee and Tea

Steak Barbecue Menu

Reception Hour

Rhode Island "clear broth" Quahog Chowder Station with Attendant
"Stuffies"- Cocktail Sized Stuffed Quahogs

Buffet

Salad of Mixed Greens with Balsamic Vinaigrette
Buttermilk Scallion Cornbread
House-Made McGrath Red Bliss Potato Salad
Creamy Cole Slaw
Home-Style Baked Beans
Native Sweet Corn on the Cob
Barbecued Chicken-Grilled and Basted with House Barbecue Sauce
Grilled 8 oz New York Strip Steaks

Dessert

Fresh Watermelon
Frosted Brownies

Lunch Buffet

Buffet

Rhode Island "clear broth" Quahog Chowder Station with Attendant
"Stuffies"- Cocktail Sized Stuffed Quahogs

Buffet

Salad of Mixed Greens with Grape Tomatoes, Sliced Fresh Cucumber and Red Onion with a Sundried Tomato and Red Wine Vinaigrette
Grilled Marinated Boneless Breast of Chicken with a Teriyaki Glaze
House-Made McGrath Red Bliss Potato Salad
Porta-Burger ~ Grilled Portabella Mushrooms Seasoned with Shallot, Garlic and Olive Oil ~ with or without Fontina Cheese
House-Made McGrath Red Bliss Potato Salad
Fresh Tomato, Mozzarella and Sweet Basil Salad Gourmet Pasta Salad
Served with Ciabatta Rolls
Sliced Hot-House Tomatoes, Crisp Green Leaf Lettuce, Red Onion and Dill Pickles

Dessert

Assortment of Home-Made Brownies and Cookies