Rehearsal Dinners
& Private Parties
We are now booking Private Parties, small Weddings and
or Rehearsal Dinners for our
2012 and 2013 Seasons.
Call and leave a message
508 228 4016
Or e-mail
The Company of The Cauldron has been in operation for over twenty-five years and has been consistently rated one of the best on Nantucket. Our intimate dining room is ideal for small weddings, rehearsal dinners, and private parties. The chef accommodates individual tastes and will create a menu tailored to your desires.
Reserve the Restaurant for just you and your guests
The dining room can seat up to 45 people. Your party can include music with our Harpist, Mary Keller. http://www.islandharpist.com/ Arrangements can be made for gathering before your dinner with wine and hors d'ouvres, the room is decorated beautifully with fresh cut flowers .
Please contact us with any questions.
WE NOW HAVE OBTAINED ACCESS TO THE
GALLERY AT FOUR INDIA
FOR PRE-DINNER PASSED HORS D'OEUVRES
Here Are a few Past Parties
& Some New Thoughts
PASSED HORS D'OEUVRES
Fresh Lobster Salad Sliders with Saffron and Malt Mayo
Country Ham and jam and buttermilk biscuits
VEGETARIAN SCALLION SPRING ROLLS
Assortment of cheeses
WARM ARTICHOKE-OLIVE OIL DIP WITH LEMON AND FRESH ROSEMARY
Skewered Grilled Bankok Style Kobe Meat Ball
PANKO CRUSTED NANTUCKET BAY SCALLOPS Bacon Hollandaise
Black Mussels, Topped with Lobster Béarnaise, Fennel Salt
DINNER
Hand Cut Fettuccine with Spring Ramp Pesto, Shrimp "Chorizo"Little Neck Clams in a Bundschu Chardonnay-Plugra Broth
Composed Salad of Fall Greens, Local Beets
and a Citrus Vinaigrette
Grilled Black Angus Flat Iron of Beef with a Russet Potato "Mille Feulle", Brussels Sprouts with Applewood Smoked Bacon,
with Sauce Bordelaise
Bourbon Pecan Pie with Vanilla Bean Ice Cream
ooooooooo
PASSED HORS D'OEUVRES
Roulade of Smoked Salmon with Creme Fraiche and Caviar
Almond Crusted Shrimp Cakes
Foie Gras Torchon on Toasted Brioche
DINNER
Sweet Maine Lobster and Leek Stuffed Crepe
with a Smoked Shitake Vinaigrette Topped
with Baby Lambs Lettuce
Nantucket Greens with Champagne Grapes,
and a White Balsamic Vinaigrette
Polenta-Crusted Halibut with a Roasted Corn and Tomatillo , Spicey Broccoli Sauté, and Almond Basmati Rice Pilaf
Vanilla Bean Panna Cotta with a
Fresh New Jersey Blue Berry Compote
ooooooooo
PASSED HORS D'OEUVRES
Tuna Tartare on Yukon Gold Chip
Pinenut Pesto Stuffed Olives
Grilled Rosemary Skewered Shrimp
with a Warm Prosciutto Vinaigrette
DINNER
Butternut Squash Bisque with Lobster Ravioli and Fresh Sage
Roasted Portobello Mushroom and Baby Arugula Salad with a White Truffle Oil Vinaigrette
Pine Nut Crusted Rack of Lamb with a Rich Chianti Demi,Tuscan Style White Beans and Broccolini
Pear Tart with Pear Gelato
Past Parties
d
Rehearsal Dinner Menu
PASSED HORS D'OEUVRES
Foie Gras Torchon With Fig Jam on Toasted Brioche
Saigon Spring Rolls Filled with Black Tea Smoked Duck
DINNER
Jumbo Lump Crab Cake with a Sauce Djonase and Sweet Pepper Confetti
***
Spring Greens Tossed with Grilled and Chilled Fiddelhead Head Ferns,
fresh Lemon and Olive Oil
Topped with Shaved Manchego Cheese
***
Elyse Syrah Braised Short Ribs, Topped with
Pinenut Crusted Shrimp with Roasted Veagetables
DESSERT
Toasted Almond Ice Cream Filled Profiteroles with Warm Chocolate Sauce and Candied Almonds
d
Rehearsal Dinner
First Course
Crispy Vietnamese Duck "Spring Roll" Filled with Stir Fried
Vegetables with Honey, Sriracha Sauce and a Cambazola Vinaigrette
Second Course
Mixed Nantucket Greens With Honey Shallot Dressing Crisp Fried Leeks
Choice of
Pan-Seared Atlantic Swordfish Topped with Pecan-Lime Vinaigrette,
Scallion Rice and Green Bean Bundles
OR
Wood Grilled Filet Au Poivre with a Green Pepper-Cognac Sauce
Grilled Asparagus, Ginger Carrots and Wild Rice
For Dessert
Chocolate Soufflé Cake With Fresh Raspberries
d
Wedding Dinner
English Pea Soup Scented with White truffle
***
Pan-Seared Georges Banks Sea Scallops
with Grilled Asparagus and an
Oyster Mushroom Salad
***
Lemongrass Roasted Chicken with Mint Creme Fraiche, Stir-fried Vegetables
and Scallion Pancakes
OR
Ginger and Herb Rubbed Rack of Lamb
with a Blackberry Merlot Sauce, Pearl Couscous and Chive-Tied Asparagus
***
Wedding Carrot Cake
Champagne Toast
d
Thayer Rehearsal Dinner
Rosemary Skewered Shrimp with Mixed Nantucket Greens, Golden Beets, Toasted Cashews, Warm Raspberry Vinaigrette
***
Grilled Veal Sirloin With Vintage Port Wine Sauce And Roasted Potatoes
OR
Pan Roasted Halibut With Warm Peach Pinenut Salsa and Wild Rice Cakes
***
Chocolate Mousse Cake With Fresh Raspberries
d
Walther Private Party
Perrier-Jouet Grand Brut N.V.
Chardonnay, Zaca Mesa '96
Pinot Noir, Saintsbury '96
Wild Mushroom and Brie Soup With Fresh Thyme
***
Tossed Nantucket Greens with Lemon Basil Vinaigrette and Nantucket Cherry Tomatoes
***
Individual Beef Wellington with Port Wine Sauce
OR
Atlantic Swordfish Grilled Over Rosemary Wood with a Peach Pinenut Salsa
Each Entree Served With Seasonal Nantucket Farm Vegetables
***
Hazelnut Chocolate Mousse Cake With Fresh Raspberries
d
Private Staff Party
Steamed Tuckernuck Little Necks with Black Bean Cilantro Sauce
***
Hot Smoked Salmon with Black Bread and Maui Onion Marmalade
***
Gingered Lamb Ribs
***
Rosemary Skewered Shrimp
***
Hot Smoked Salmon With Black Bread and Valdalia Onion Marmalade
Black Mussels Steamed Then Chilled with Lemon Saffron Aioli
***
Applewood Smoked Salmon Fritters
***
Jamaican Meat Pies
***
Artichokes Leaves filled with Spicy Maine Crab Meat
***
Panko Breaded Shrimp with Sun Dried Remoulade
Lindsay Construction Christmas Party
Passed hors d'oeuvres
Applewood Smoked Salmon Fritters
Smoking Hot Chicken Wings
Panko Breaded Srimp with Sun Dried Remoulade
Empanadas Filled with Chorizo, Red Onions and Northland Cranberries
Dinner
Wild Mushroom and Brie Soup with Fresh Thyme Nantucket
Nantucket Greens and Arugula Salad with Balsamic Vinegar
Pepper Crusted Tenderloin of Beef with Port Wine Sauce,
OR
Oven Roasted Swordfish with Basil Aioli and Fresh Herb Crust, Key Lime Hollandaise
Pistachio Raspberry Cake
Above Entrees Served with Roasted Potatoes and Grilled Green Beans
Company of the Cauldron • 508-228-4016 • cauldron@comcast.net
