Whether you’re planning a seaside soirée or a rustic barn bash, a menu befitting the season and your venue can bring cohesiveness to your event. We asked three of New England’s top caterers to create mouthwatering menus for you to feast your eyes on. Bon appétit!
Fanciful Black Tie Affair
PRANZI CATERING & EVENTS • PRANZI.COM
APPETIZER
Tuna Crudo
Ahi Tuna with Chili Oil, Dill, Sea Beans, Capers, Pomegranate Seeds
ENTRÉE
Filet Stuffed Lobster Tail
Mushroom Demi Sauce with Morels, Asparagus Wrapped with
Grilled Leeks, Bacon Wrapped Baby Potatoes, Herb Truffle Butter
DESSERT
Midnight Mousse Bombe
Milk, Dark and White Chocolate Mousse, Raspberry Glaze
Photo by
H I L A R Y B . P H O T O G R A P H Y
Modern Coastal Soirée
THE CATERED AFFAIR • THECATEREDAFFAIR.COM
HORS D’OEUVRES
Quail Egg Toasts, Caviar
FIRST COURSE
Champagne and Melon Soup, Maine Lobster, White Balsamic Foam
MAIN COURSE
Dry-Aged Sirloin, Potato Crisp, Native Corn Purée, Cippolini Onion, Charred Carrots, Morels
DESSERT
Passionfruit Charlotte, Caramelized Pineapple, Pineapple Chip, Papaya Purée
Photo by
C O R I N N A R A Z N I K O V P H O T O G R A P H Y
Spring Farm-to-Table Feast
BLACKSTONE CATERERS • BLACKSTONECATERERS.COM
HORS D’OEUVRES
Spring Pea and Black Rice Paella Fritter, Saffron Rouille, Maine Lobster and Local Chourico
ENTRÉE
Seared Georges Bank Scallops with Smoked Oyster Mushrooms, Pea Puree, Thumbelina Carrots, Parsley Chive Oil
DESSERT
Strawberry Rhubarb Cheesecake
SIGNATURE COCKTAIL
Strawberry Gin Smash, Strawberry ice cubes
Photo by
H I L A R Y B . P H O T O G R A P H Y