AUTUMN

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SIGNATURE COCKTAIL

Berkshire Bourbon Cider Press

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HORS D’OEUVRES SERVED

Alderwood smoked tempeh with fleece flower chutney
Chilled celeriac soup with pickled apple and sunchokes
Swiss chard fritter with saffron and Marcona almond aioli
Butternut squash, chevre and honey arancini
Honey-grilled peach with buttermilk fried chicken skewer
Smoked trout with preserved corn, heirloom tomatoes and caviar
Pastured beef tenderloin with basil horseradish and chanterelles
Grilled ribbon squash with prosciutto and mint dressing
Wood-grilled lamb chop with rosemary and roasted grapes

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POSTS

Vegetables
Wood-grilled spinach dip with feta and preserved lemon
Honey roasted heirloom carrot hummus
Fresh-harvested vegetables

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Sea

Marinated Taylor Bay scallops with endive salad
WellFleet oysters with pickled beet mignonette
Striped sea bass crudo with blood oranges
Cauldron cooked fruits de mer with frites

Table Snacks
Seasonal pickles and olives

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VEGETABLES

Persimmon, pecans and pomegranate with arugula and feta
Grilled rapini with burrata, new potatoes, dragon beans and stinging nettle pesto
Fire-charred carrots, pole beans, chevre with lemon and thyme
Maple-grilled tofu, lighting squash custard, celeriac and brussels sprouts
Late summer corn ravioli with parmesan, sage and foraged mushrooms

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MAINS

MEAT

Spit-roasted, pastured 5 week aged leg of beef with chimichurri
Handspun Muscovy ducks with roasted plum relish

DESSERT

Fire-roasted apple pudding cake with ginger creme anglaise
Cauldron-cooked beignets with sweet cream and cinnamon
Variety of artisanal pies with hand whipped cream and fresh fruits

Chemex coffee service
Number 6 Depot tea
Blue Marble ice cream station with assorted artisanal toppings