Rehearsal Dinners
& Private Parties


We are now booking Private Parties, small Weddings and

or Rehearsal Dinners for our

2017 Seasons.


Call and leave a message

508 228 4016


Or  e-mail

cauldron@comcast.net



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.

www.companyofthecauldron.net

 

WE NOW HAVE OBTAINED ACCESS TO THE

GALLERY AT FOUR INDIA 

FOR PRE-DINNER PASSED HORS D'OEUVRES


www.galleryatfourindia.com


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
Grilled Jumbo Shrimp over Aromatic Parmesan Grits, Pickled Red Onions and BBQ “consomme”



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


************

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


************************

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



***************************************

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



************************************

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


*******************

 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


*********

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


*****************


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


cauldron@comcast.net