Chef John Brading

Mushroom croquettas with Romesco dipping sauce

Piquillo peppers stuffed with rabe and Roquefort cheese

California rolls, vegetables of your choice

Terrine of carrot, spinach and white bean served on toasted focaccia

Pea and potato samosas

French Onion Soup

Mango and curried chickpea salad

Seaweed, ginger, zucchini, and carrot salad with mango and cilantro vinaigrette

Tomato and watermelon gazpacho

Vegetable paella

Mixed lentil shepherds pie

Crepes stuffed with asparagus and cottage cheese

Peanut burgers with marinara sauce

Cake of your choice

Coconut custard with fresh fruit

Spanish flan. Baked creamy custard topped with caramel sauce

Sauteed peaches with whipped amaretto cream topping

Bouillabaisse Cape Cod style with local clams, mussles, squid and giant shrimp

Lobster bisque

Oysters prepared 3 ways: topped with caviar, ginger, and seaweed; baked stuffed Italian style; and raw with fresh lemon juice and horseradish. Plated with red rose petals

Seafood empanadas with apricot chili sauce

Coquilles Saint Jacques. Scallops served in a creamy mushroom sauce

Fishcakes with asparagus puree

Fried shrimp with hot spices

Local mussels in a zingy Pernod and tomato sauce

Sesame seed shrimp toasts

Fish fillets in spicy coconut sauce with basmati rice

Lemon Flounder, served on a bed of Jasmine rice, baby spinach and shrimpcake, smothered with lemon beurre blanc

Mixed seafood cioppino served on a bed of linguine

Salmon teriyaki served with Jasmine rice garnished with daikon and ginger

Seafood paella, fish sourced locally

Seared scallops on a bed of bucatini adorned with seaweed and caviar

Peach pavlova drizzled with melted white chocolate

Raspberry mousse

Sauteed peaches with whipped amaretto cream topping

Spanish flan. Baked creamy custard topped with caramel sauce

Lemon Tart

Pork satay with peanut dipping sauce

Chicken and Serrano ham croquettas with Romesco dipping sauce

Antipasto with Italian charcuterie, cheeses, and marinated vegetables

Fried shrimp with hot spices

Bouillabaisse Cape Cod style with local clams, mussles, squid and giant shrimp

Escargots, served with sourdough bread for dipping

Coquilles Saint Jacques. Scallops served in a creamy mushroom sauce

Mussels in a zingy Pernod and tomato sauce

Nicoise salad

Flash fried wild venison with fresh gnocchi topped with a Swiss chard, ricotta and walnut sauce

Lemon Flounder, served on a bed of Jasmine rice, baby spinach and shrimpcake, smothered with lemon beurre blanc

Pork tenderloin stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes

Chicken and seafood paella

Lamb cutlets on a bed of polenta with a berry sauce, fingerling potatoes and braised greens

Mixed seafood cioppino served on a bed of linguine

Pan seared duck breast with blackberry balsamic reduction served with rosemary polenta and honey glazed carrot and parsnip matchsticks

Roasted chicken quarters served with baked fennel topped with parmesan and roasted saffron potatoes

Seafood paella served with sourdough and lemon segments

Chocolate semifreddo drizzled with raspberry coulis and candied almonds

Fried bananas with honey and roasted walnuts

Peach pavlova drizzled with melted white chocolate

Sauteed peaches with whipped amaretto cream topping

Chicken and Serrano ham croquettas with Romesco dipping sauce

Seafood empanadas with apricot chili sauce

Fishcakes with asparagus puree

Tomato and watermelon gazpacho

Coquilles Saint Jacques. Scallops served in a creamy mushroom sauce

Mussels in a zingy Pernod and tomato sauce

Bouillabaisse Cape Cod style with local clams, mussles, squid and giant shrimp

Seafood paella served with sourdough and fresh lemon juice

Fish fillets in spicy coconut sauce with basmati rice

Lemon Flounder, served on a bed of Jasmine rice, baby spinach and shrimpcake, smothered with lemon beurre blanc

Mixed seafood cioppino served on a bed of linguine

Spanish flan. Baked creamy custard topped with caramel sauce

Raspberry mousse

Peach pavlova drizzled with melted white chocolate

Sesame seed shrimp toasts

Fried shrimp with hot spices

Vietnamese spring rolls with Nuoc Cham sauce

Spiced chicen wings

Pork satay with peanut dipping sauce

Pork and water chestnut wontons

Thai chicken soup

Hanoi beef and noodle soup

Hot and sour pork soup

Spinach and tofu soup

Salmon teriyaki served with Jasmine rice garnished with daikon and ginger

Fish fillets in spicy coconut sauce with basmati rice

Pan-steamed Mussels with Thai herbs

Squid with bell pepper and black bean sauce

Thai sweet and sour pork with rice noodles

Thai chicken curry with Jasmine rice

Beef vindaloo with basmati rice

Peking duck with assorted crudites

Sweetened chestnut and date pancakes

Mango withy sticky rice

Fresh fruit in rose-scented syrup

Coconut custard with fresh fruit

Fried bananas with honey and roasted walnuts

Wild mushroom arancini with roasted red pepper dipping sauce

Antipasto with Italian charcuterie, cheeses, and marinated vegetables

Seared scallops on a bed of bucatini adorned with seaweed and caviar

Mussels in a zingy Pernod and tomato sauce

Mixed seafood cioppino served on a bed of linguine

Pork meatballs with spaghetti

Stuffed squid in a rich seafood marinara

Pork tenderloin stuffed with prosciutto, spinach, piquillo peppers, and provolone served with roasted fingerling potatoes

Pan seared duck breast with blackberry balsamic reduction served with rosemary polenta and honey glazed carrot and parsnip matchsticks

Lamb cutlets on a bed of polenta with a berry sauce, fingerling potatoes and braised greens

Flash fried wild venison with fresh gnocchi topped witha Swiss chard, ricotta and walnut sauce

Roasted chicken quarters served with baked fennel topped with parmesan and roasted saffron potatoes

Chocolate semifreddo drizzled with raspberry coulis and candied almonds

Sauteed peaches with whipped amaretto cream topping

Ricotta and lemon tart

Peach pavlova drizzled with melted white chocolate