Seated Dinner
Fresh Farmers Cart
Array local cheeses, pates, fresh and dried fruit, garden vegetables,
smoked meats and nuts served with a variety of chutneys, spreads, artisan breads and crackers.
Passed Hors d'oeuvres (choice of four)
Caprese Skewers (tomato, fresh mozzarella and basil)
Grilled Marinated Portobello Mushrooms on Rosemary Skewers
Sherried Wild Mushroom and Leek Tartlets
Asparagus Straws with Smoked Gouda in Puff Pastry
Andouille Sausage with Grain Mustard in Puff Pastry
Spanikopita Triangles (spinach & feta in phyllo)
Southwestern Black Bean, Corn and Guacamole Cups
Miniature Crab Cakes with Spicy Remoulade
Jumbo Shrimp with Lime Cocktail Sauce
Proscuitto Wrapped Melon with Honey Ginger Glaze
Beef Tenderloin on Crostini with Horseradish Crème and Capers
Gazpacho Shooters with Chive
New England Clam Chowder Shooters
Curried Chicken Skewers with Coconut Cream
Soup(choice of one)
New England Clam Chowder – the classic creamy chowder with loads of clams
Curried Squash Soup – earthy goodness with a touch of spice
Carrot Ginger Soup – a crisp, warm, comforting feeling with a hint of ginger
Chilled Berry Soup – the freshest berries transformed into a delectable soup
Vichyssoise – a deliciously chilled Maine Potato and Leek soup
Salad(choice of one)
French's Point Signature Salad
(Sautéed pears, shallots and spiced pecans with Dijon vinaigrette)
Spinach Salad (with a warm bacon dressing)
Traditional Caesar Salad
Intermezzo(choice of one)
Honey Lavender, Watermelon Mint or Citrus Sorbet
Entrée(choice of one)
Surf &Turf (Grilled Filet Mignon with either Lazy Lobster or Grilled Butterflied Shrimp)
Jumbo Baked Stuffed Shrimp with Crab Stuffing
Filet Mignon Wrapped with Apple Wood Smoked Bacon (grilledwith choice of Béarnaise Sauce or a Port Wine Reduction)
Cocoa and Espresso Rubbed Tenderloin of Beef
Fresh Herb Encrusted Halibut
Lobster Newberg - Maine Lobster with Newburg Sauce in Puffed Pastry Shell
French Cut Marinated Grilled Lamb Chops
Sesame Crusted Wild Salmon with Orange Miso Sauce
Chicken Cordon Bleu – breast of chicken, black forest ham and Gruyere Cheese
Side Dishes (choice of two)
Maple Ginger Glazed Baby Carrots
Steamed Broccoli
Haricot vert Amandine
Zucchini, Summer Squash and Roasted Garlic Sautee
Julienne of Seasonal Vegetables
Herb Roasted Bliss Potatoes
Garlic & Rosemary Smashed Potatoes
Wild Rice and Mushroom Pilaf
Jasmine and Lemongrass infused Rice
Sweet Pea and Mint Risotto
Stations Menu
Fresh Farmers Cart
An array local cheese, chutneys, pates, fresh and dried fruit, garden vegetables,
smoked meats and nuts served with a variety of chutneys, spreads, artisan breads and crackers.
Passed Hors d'oeuvres (choice of four)
Caprese Skewers (tomato, fresh mozzarella and basil)
Grilled Marinated Portobello Mushrooms on Rosemary Skewers
Sherried Wild Mushroom and Leek Tartlets
Asparagus Straws with Smoked Gouda in Puff Pastry
Andouille Sausage with Grain Mustard in Puff Pastry
Spanikopita Triangles (spinach & feta in phyllo)
Southwestern Black Bean, Corn and Guacamole Cups
Miniature Crab Cakes with Spicy Remoulade
Jumbo Shrimp with Lime Cocktail Sauce
Proscuitto Wrapped Melon with Honey Ginger Glaze
Beef Tenderloin on Crostini with Horseradish Crème and Capers
Gazpacho Shooters with Chive
New England Clam Chowder Shooters
Curried Chicken Skewers with Coconut Cream
Entree Stations
Traditional Carving
Cocoa Espresso Crusted Tenderloin of Beef
Rosemary and Sage Roasted Turkey Breast
Sweet Pea Salad
Petit Rolls and Artisan Baked Breads
Horseradish Chive Crème
Cranberry Orange Relish.
Taste of New England
Clam Cakes with House Tartar Sauce
Smoked Mussels and Maine Shrimp
Seafood Stuffed Filet of Sole
Herb Roasted Baby Bliss Potatoes
Arugula and Cherry Tomato Salad
Classic Italian
Chicken Marsala
Four Cheese Ravioli with Light Marinara Sauce
Basil & Parmesan Orzo
Marinated Grilled Seasonal Vegetables with Fresh Mozzarella
Foccacia served with Herbed Olive Oil and Pesto
Pacific Rim
Asian Lacquered Loin of Pork
Spicy Sesame Noodles with Baby Maine Shrimp
Fresh Thai Spring Rolls
Miso Sautéed Snow Peas and Julienned Vegetables
Fried Wontons
Ginger Soy Sauce
Sweet Chili Sauce
Southwestern
Black Bean and Pepper jack Quesadillas
BBQ Chicken and Beef Skewers
Spicy Sweet Potato Fries
Roasted Corn, Avocado and Tomato Salad
Herbed Cornbread with Whipped Butter
Garden Salsa
Guacamole
Scallion Cream
Mediterranean
Chicken Piccata with Lemon, Capers and Artichoke Hearts
Beef Roulade Stuffed with Spinach, Feta and Roasted Red Peppers
Greek Salad
Artisan Baked Breads with Herbed Olive Oil
Medley of Marinated Olives
Middle Eastern
Grilled Beef or Lamb Kabobs with Onion, Pepper and Cherry Tomatoes
Honey Curried Chicken Skewers
Minted Couscous
Cucumber Yogurt Salad
Pita Triangles with Lemon Garlic Hummus
Tapas Menu
Select one item from each course
Soup Course
Classic Silken Vichyssoise served with Herb Buttered Crostini
Chilled Strawberry Soup Served with Prosciutto Wrapped Melon
Heirloom Tomato Gazpacho served with Blue Corn Chips and Lime Guacamole
Chilled Cucumber Veloute served with a Savory Dill Crouton
Classic Lump Lobster Bisque served with Old Bay Seasoned Crackers
Curried Butternut Squash Soup served with a Savory Sage Crouton
Creamy Mushroom and Green Onion Soup served with a Garlic Bread Stick
Wine Broth served in a Miniature Snifter with Herb Buttered Crostini
Salad Course
Butter Lettuce topped with Mandarin Oranges, Shaved Marinated Red Onion, Toasted Almonds and Brie Croutons served with a Champagne Vinaigrette
Mixed Baby Greens garnished with Cashew Crusted Medallions of Chevre and
Sliced Strawberries served with Honey Citrus Vinaigrette
Caprese Salad of Heirloom Tomatoes, Fresh Mozzarella and topped with Basil Chiffonade, Roasted Garlic Infused Olive Oil and Aged Balsamic Vinegar
Farm Greens with an Apple Tartlet, Gorgonzola, Pistachios and Dijon Vinaigrette
Baby Spinach and Arugula Salad topped with Sherried Mushrooms, Hard Boiled Egg, and Spicy Glazed Bacon served with White Wine Dijon Vinaigrette
Mixed Baby Greens garnished with Chevre Croutons, Roasted Butternut Squash, Spiced Pecans, and Dried Cranberries served with Honey Pomegranate Vinaigrette
Seafood or Fish Course
Sautéed Sea Scallops served on a Sweet Pea and Pear Puree
topped with Glazed Apple Smoked Bacon Confetti
Sesame Seared Tuna drizzled with a Miso Plum Sauce
and garnished with Crispy Fried Wontons
Seafood Newburg of Lobster, Baby Shrimp, and Bay Scallops served
in the Traditional Sherried Cream Sauce over Puffed Pastry Shells
Savory Clams Casino served classically in the shell
accompanied with a Sweet Corn Soufflé
Coconut Encrusted Shrimp Golden Fried and served
with a Sweet Chili Dipping Sauce and Sesame Noodles
Half Lobster Tail and Claw served with
Drawn Butter and Herbed Cornbread
Shrimp and Scallop Seviche with a Cheddar Dill Scone
Meat or Poultry Course
Grilled Rosemary & Garlic Marinated Lollipop Lamb Chops served with
Toasted Pine Nut Couscous and Mint Glazed Baby Carrots
Espresso Crusted Tenderloin of Beef served with a Pinot Noir Reduction,
Smashed Bliss Potatoes and Oven Roasted Root Vegetables
Moroccan Spiced Pork Loin served with Hot Curry Chutney,
Sweet Potato Gratin and Warm Coriander Pickled Red Cabbage
Pomegranate Glazed Duck Breast served with Creamy Smoked Gouda Grits and Braised Spinach laced with Dried Cranberries and Pistachios
Mediterranean Marinated Kabob served with Saffron Rice Pilaf
(Char-Grilled Red Onion, Green Pepper, Button Mushroom and Cherry Tomato
with choice of Beef, Pork, Chicken, Lamb, or Hot Italian Sausage)
Beef Roulade stuffed with Baby Spinach, Fresh Mozzarella, and Sundried Tomatoes, served with Basil Pesto and Garlic Smashed Potatoes
Additional Items
These items have been created to enhance your dining pleasure. Please feel free to add on any items that will please your palate. We welcome suggestions and can create just about anything
Hors d’oeuvres
Priced per 50 pieces
Cold / Room Temp
Chilled Jumbo Shrimp served with Lime Infused Cocktail Sauce $180*
Stone Crab Claws with Spicy Cocktail Sauce $MP
Tarragon Lobster Salad on Belgian Endive $180
Seafood Seviche with Tequila, Lime and Fresh Mango $162
Grilled & Chilled Spicy Cilantro Shrimp with Lime Aioli $150
Spicy Crab Timbale with Avocado, Yellow Tomato & cilantro $175
Spicy PEI Mussels with Garlic, Ginger & Lemongrass $125
Sesame Seared Tuna on Crispy Wonton with Orange Miso Aioli $160
Smoked Trout Pate piped on Rice Cracker $125
Smoked Salmon Pinwheel Lollipops $185
Pepper crusted Tenderloin of Beef on Crostini with Horseradish Cream $162
Tenderloin Carpaccio with Shaved Parmesan, Capers & EVOO $162
Cranberry Bread Squares filled with Smoked Turkey and Boursin $165
Antipasto Skewers of Fresh Mozzarella, Marinated Mushroom and Artichoke Heart, Genoa Salami and Basil Drizzled with Extra Virgin Olive Oil $138*
Moroccan Spiced Pork Tenderloin on Crostini with Harvest Chutney $150
Sweet Melon wrapped with Prosciutto with Ginger Lime Vinaigrette $125*
Tropical Spring Rolls with Coconut-Curry Cream $125*
Caprese Skewers of Basil, Mozzarella & Tomatoes with Pesto Sauce $125*
Crudités Shots with Classic Ranch Dipping Sauce $125*
Mission Figs Stuffed with Honey Peppered Chevre $138*
Soft Brie on Crostini with Baby Arugula & Drizzle of Balsamic Reduction $125
Hot / Room Temp Hors d’oeuvres
Lobster Claw Tempura with Wasabi Aioli served upright on a fork $250
Sautéed Scallops and Spicy Glazed Bacon with Sweet Pea & Pear Puree $200
Mini Maryland Crab Cakes with Spicy Remoulade $175*
Crab and Artichoke Hushpuppies with Grain Mustard Cheese Sauce $185
Confit of Duck on a Sweet Potato-Carrot Pancake with Red Pepper Jelly $185
Rosemary and Garlic Marinated Lollipop Lamb Chops with Mint Sauce $250
Curried Chicken Skewers with Coconut Chutney $138*
Andouille Sausage en Croute with served with Dijon Cream $125*
Petite Potatoes Twice Baked with Pancetta, Asiago and White Truffle Oil $175
Pear, Brie and Toasted Pine nut Palmiers $138*
Sherried Wild Mushroom and Leek Tartlet $125*
Straws of Asparagus and Smoked Gouda Wrapped in Puff Pastry $138*
Baked Brie Tartlet with Lingonberries and Mint $138*
Sweet Potato Fries served in a paper cone with Creole Mayonnaise $125*
Grilled Baby Portabella Mushrooms on Rosemary Skewers $138*
Double Cream Camembert in Phyllo with Apricot Chutney $138*
Brie, Pistachio and Dried Cherry Compote Tartlets $138*
Southwestern Black Bean, Corn, Red Pepper, and Guacamole Tartlets $150*
Spanikopita Triangles (spinach & feta in Phyllo) $138*
* items are available to exchange at no additional charge
Salads
Salad selection may be substituted for an additional charge
Butter Lettuce topped with Mandarin Oranges, Shaved Marinated Red Onion, Toasted Almonds and Brie Croutons served with a Champagne Vinaigrette, add $1.00 pp
Mixed Baby Greens garnished with Cashew Crusted Medallions of Chevre and
Sliced Strawberries served with Honey Citrus Vinaigrette, add $1.00 pp
Caprese Salad of Heirloom Tomatoes, Fresh Mozzarella and topped with Basil Chiffonade, Roasted Garlic Infused Olive Oil and Aged Balsamic Vinegar, add $1.50 pp
Farm Greens with an Apple Tartlet, Gorgonzola, Pistachios and Dijon Vinaigrette, add $1.75
Baby Spinach and Arugula Salad topped with Sherried Mushrooms, Hard Boiled Egg, and Spicy Glazed Bacon served with White Wine Dijon Vinaigrette, add $1.75
Mixed Baby Greens garnished with Chevre Croutons, Roasted Butternut Squash, Spiced Pecans, and Dried Cranberries served with Honey Pomegranate Vinaigrette, add $1.75
Soup Shooters / Demitasse / Crocks
(Passed or Stationary)
Passed: $3.00 each
Stationary: $25.00 per crock (based on 10 people)
Classic Silken Vichyssoise
Chilled Strawberry Soup
Heirloom Tomato Gazpacho
Chilled Cucumber Veloute
Classic Lobster Bisque (add $1.50)
Curried Butternut Squash Soup
Creamy Mushroom and Green Onion Soup
Spreads
(Served passed on Crostini or stationary with an assortment of breads / crackers)
Passed: $150 per 50 pieces
Stationary: $25.00 per spread (based on 10 people)
Lemon Garlic Hummus
Mykonos Dip (Feta Based Cheese Spread)
Fresh Mediterranean Vegetable and Olive Tapenade
Creamy Roasted Red Pepper and Garlic
Warm Spinach and Artichoke
Smoked Trout Pate
Warm Sherried Crab or Shrimp (add $1.00)
Finger Sandwiches
(Passed or Stationary)
Served on a variety of white, wheat and rye breads
$2.50 per (customized shapes available for an additional cost)
Tarragon Crab Salad
Cream Cheese & Olive and Cucumber
Ham Triangles with Poppy and Sesame Seeds
Smoked Turkey on Cranberry Bread with Boursin
Asparagus Roll-Ups
Lobster Clubs on Mini Brioche (add $2.00)
Watercress and Egg Salad
Lemon Dill Shrimp Salad
Panini’s
(Passed or Stationary) $2.75 each Appetizer size, $4.00 each Full 1/2 Sandwich
Aged Cheddar and Apple on Multigrain
Plum Tomato and Smoked Gouda on Sourdough
Black Forest Ham and Gruyere on Marble Rye
Smoked Turkey and Dill Havarti on Wheat
BBQ Pulled Pork and Pepper Jack on White
