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We are available for rehearsal
dinners, private parties and small weddings. We have a private dining
room which can accommodate up to 35 people. For larger parties, the
main dining
room is available during the off-season. We work closely with each individual party to plan your event.
For more information or to book a party, please call (508) 432-4745 and ask for Jennifer.
Sample Party Menus:
$35 per person
Appetizer Choices:
Roasted Blue Hubbard Squash Soup with house-smoked scallop
& curried crème fraîche
Mesclun Salad with tomatoes, cucumbers, slivered onions
and house balsamic vinaigrette
Entree Choices:
Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas,
orange segments, caramelized onions, orange-honey butter sauce & chili oil
Cornmeal Dusted Chatham Skate Wing with a sauté of haricots vert & red
grapes, sweet potato lyonnaise with caramelized onion & smoked bacon and toasted almond caper brown butter
Braised Short Ribs atop caramelized leek & goat cheese mashies with braised
carrots, spinach & rocket peste crème fraiche, topped with crispy beet chips
Roasted & Stuffed Acorn Squash with orzo, sautéed fall vegetables & toasted
hazelnuts in roasted garlic corn broth
Dessert Choices:
Vanilla Bean Creme Brulee
Warm Chocolate Bread Pudding
$45 per person
Appertizer Choices:
House-made Country Pâté with pickled red onions, cornichon & mustard
Crispy Oysters with avocado & pickled banana peppers
Caesar Salad with house-made dressing, crispy polenta croutons
& Italian white anchovies
Roasted Blue Hubbard Squash Soup with house-smoked scallop
& curried crème fraîche
Mesclun Salad with tomatoes, cucumbers, slivered onions
and house balsamic vinaigrette
Entree Choices:
Oven Roasted Local Cod with local Eastham turnip puree, salad of apple,
fennel, endive & watercress tossed in Cape Cod cranberry vinaigrette & finished with herbed pan sauce
Seared Duck Breast with seared roasted butternut squash potato cake, sauté of
caramelized pears, Belgian endive & shredded cabbage, finished with garlic confit maple demi-glace
Orange and Soy Roasted ½ Chicken with fingerling potatoes, snap peas,
orange segments, caramelized onions, orange-honey butter sauce & chili oil
Roasted & Stuffed Acorn Squash with orzo, sautéed fall vegetables & toasted
hazelnuts in roasted garlic corn broth
Dessert Choices:
Maple Creme Brulee
Chocolate Espresso Bomb
Cookie Plate
For more information or to
book a party, please call (508) 432-4745 and ask for Jennifer.
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