We are now booking
small Weddings and / or Rehearsal Dinners for our
2008 and 2009 Seasons.
507 228 4016
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.
The dining room can seat up to 45 people. Your party can include
music with our Harpist, Mary Keller. 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 at this web page or by phone 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
New Thoughts
PASSED HORS D'OEUVRES
Risotto Demitasse with Wild Mushrooms
Pan-Fried Pot Stickers with Ginger Dipping Sauce
Crab Cakes w/ Mustard and Dill Pickle Remoulade
DINNER
Lobster Bisque with Lobster Tarragon Potato Salad
and Fresh Thyme-Chive Oil
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
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
Club Car 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
Boarding House
Passed Hors d' oeuvres
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
***
Smoking Hot Chicken Wings
Lindsay Construction Christmas Party
Passed hors d'oeuvres
Applewood Smoked Salmon Fritters
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
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