HORS D'OEUVRES

CHEDDAR VIDALIA SOUP

A creamy blend of sweet onions, local cheeses, and aromatic herbs. 

 CHICKEN PEANUT SATAY*

Marinated, grilled chicken skewers, served with a Thai peanut dipping sauce.

SEAFOOD STUFFED MUSHROOMS

Fresh button mushrooms stuffed with a ritz cracker, shrimp and crab stuffing, topped with creamy bacon sauce

CAPRESE*

Heirloom tomatoes and fresh mozzarella with balsamic and fresh basil 

 

ENTREES

GRILLED LEMON DILL CHICKEN* 

Grilled chicken breast with citrus dill cream and julienned cucumbers

SALMON BEURRE ROUGE* 

 Fresh salmon fillet pan seared and topped with a red wine and butter cream.   

*A Nantucket Boarding House classic. 

BEEF WELLINGTON

Petite fillet wrapped in prosciutto, mushroom duxelles and puff pastry, served with a port peppercorn cream 

VEGETABLE LENTIL PESTO*

Fresh sautéed zucchini, bell peppers, carrots and onions, folded with lentils and beets. Topped with homemade sunflower lime pesto. 

 

* gluten free