How to build a menu

Our first rule about menu building is that it’s ok to break the rules! We’d love for to put your innovative and creative mind to work on a menu and service style unique to you. However, if you’d prefer a guideline for building your menu, please use the templates below with selections from our online menu.

Full dinner with cocktail hour for fewer than 60 guests
Select:
One-two stationary hors d’oeuvres
Salad, soup or pasta course
Two-three entrée options
Starch side(s)
Vegetable side(s)

Dessert

Full dinner with cocktail hour for more than 60 guests
Select:
One-two stationary hors d’oeuvres
Three-five passed hors d’oeuvres*
Salad, soup or pasta course
Two-three entrée options
Starch side(s)
Vegetable side(s)

Dessert

Heavy hors d’oeuvres dinner
Select:
Three stationary hors d’oeuvres
Three-seven passed hors d’oeuvres*
Dessert options-passed or stationary

Stations dinner
Select:
Three-five stations

Clambake
Select:
Lobster
Clams
One other clambake essential, if you like
One-two non-seafood entrees
2-4 casual sides

Picnic/BBQ
Select:
Two-three casual entrées
Two-four casual sides

*For a well-rounded cocktail hour, make sure you select passed hors d’oeuvres with a good balance of vegetarian, seafood, poultry and other protein options.