Spring / Summer
Stationary Hors d'oeuvres
Crudités of seasonal vegetables with green goddess dipping sauce
New England cheese board
Fresh fruit skewers with prosciutto
Artichoke curry spread with focaccia bread
Passed Hors d'oeuvres
Scallops with maple cured bacon and honey-mustard dipping sauce
Maine crab cakes with chipotle lime tartar sauce
Maine crab cakes with chipotle lime tartar sauce
Sesame chicken skewers with cumberland dipping sauce
Mushrooms caps with wild mushroom filling
Salad
Caprese salad – vine tomatoes, fresh mozzarella, basil on bed of baby greens drizzled with aged balsamic
Dinner
Beef
Tenderloin of beef with fresh rosemary and garlic marinade accompanied by merlot shallot demi glace
Native green beans and wax beans with fresh herbs
Roasted and sliced red d yukon gold potatoes
Fish
Grilled stripe bass fillet with Sicilian sweet and sour glaze
Artisan breads with whipped b utter cups
Dessert
Strawberry carrousel cake
Gourmet coffee and tea with cream and sugar
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Other Struck Entrée Samples!
Tenderloin of beef seasoned with fresh horseradish - port wine demi glace
Tenderloin of beef garnished with prosciutto ham accompanied by gorgonzola compound butter
Tenderloin of beef with 12 spice seasoning and maple rosemary jus
Apple smoked tenderloin of beef with house bbq glaze
Roast boneless prime rib can also be prepared as above
Grilled roasted coffee spiced sirloin of beef sambuca sauce
Surf and turf large shrimp filled with maine crab stuffing and petite tenderloin of beef
Grilled Swordfish steak garnished with ragout of leeks, shiitake mushrooms and tomatoes
Poached halibut fillet in red pepper corn broth ginger lime sauce
Grilled shrimp and scallops accompanied by oven roasted tomatoes, garlic, snow peas chiffonade of basil & pancetta
Tuna steak with wasabi glaze pickled ginger and scallion butter
Mahi Mahi stuffed with rock shrimp, crab, roasted tomatoes with lemon caper herb sauce
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