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Company of the Cauldron

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Roasted Red Beet and Lobster Risotto with Wild Mushrooms and Black Truffle Oil Pepper Crusted Chateaubriand with a Port Wine Au Poivre Sauce, Asparagus, and Rosemary Roasted Potatoes Rustic Apple Tart with Calvados And Cream Jumbo Lump Crab Cake With Pan Seared Greens, Orange Basil Oil, Sweet Pepper Confetti And Spicy Remoulade Hardwood Grilled Rack Of Lamb With Blackberry Merlot Sauce Rosemary Potatoes Roasted Vegetables Chocolate Ganache And Grilled Fresh Figs with Candied Pecans And Cinnamon Syrup Yucatan Lime And Shrimp Soup with Pan Roasted Shrimp, Sweet Chilies, Roasted Tomato, Fresh Avocado and Crispy Corn Tortillas Pan Roasted Sirloin Steak Served On Sautéed Spinach And Pancetta, With a Gorgonzola Sauce Pistachio Raspberry Cake Arugula And Farm Tomato Salad with Roasted Portobello Mushrooms. Sliced Steak and Maytag Blue Cheese Pan-Seared Halibut With Tuckernuck Clams Served On Fresh Pasta With A Rosemary, Shallot Scented Broth And Grilled Vegetables Plum Almond Tart Napoleon Of Grilled Eggplant With Imported Mozzarella, Basil Pesto, Tomatoes And Nicoise Olives Chicken Saltimbocca, Pan Roasted Chicken Breast Layered With Prosciutto, Fontina And Sage, Served With Garlic Roasted Red Potatoes And Sauteed Green Beans Poppy Seed Scones with Fresh Strawberry and Framboise Cream Maine Lobster and Asparagus Ravioli With Tomato Concasse, Chives And a Fresh Tarragon Arugula Salad With Balsamic Vinegar and Fresh Thyme Dressing Pan-Seared Snapper Filet with Porcini Crust Served over Garlic Mashed Potatoes with Fresh Plum Tomatoes, Red Onions, Kalamata Olives, Capers, and Fresh Basil Black Plum Tart * Warm Spinach Salad with Fresh Morel Mushrooms, Baby Shrimp and a Country Bacon Vinaigrette Pan Roasted Halibut With Warm Peach Pinenut Salsa, Dill Finger Potatoes And Farm Vegetables Caramel Chocolate Mousse With Pecan Praline Baked Stuffed Little Neck Clams With Rose Pepper Beurre Blanc And Grilled Red Endive, Garnished With Caviar Ginger Crusted Rack Of Lamb With Sweet Plum Sauce, Scallion Rice, Steamed Baby Bok Choy And Golden Beets Strawberry Tart With Mascarpone and Sweetened Balsamic Vinegar Grilled Shrimp and Black Bean Cake with Nantucket Greens and Coriander Sauce Nantucket Porter Stout Marinated Filet Of Beef With Roasted Ramps And Shallot Sauce, Garlic Potatoes And Grilled Asparagus Cinnamon Crust Blueberry Pie Asparagus And Lobster Crepe With A Mild Curry Sauce, Garnished With Saffron Steamed Mussels Honey-Cumin And Mustard Rubbed Rack Of Lamb With A Warm Cranberry Red Onion Chutney, Israeli Couscous And Stir Fried Brussel Sprouts Ginger Cream Brulee Wild Mushroom And Brie Soup With Fresh Thyme Tossed Nantucket Greens With Lemon Basil Vinaigrette And Fiddlehead Ferns Individual Beef Wellington With Port Wine Sauce, Roasted Potatoes And Green Bean Bundles Mocha Coffee Tart * Chilled Lobster Tail Cobb Salad with Avocado , Country Smoked Bacon, Jack Cheese and Basil Buttermilk Dressing Atlantic Salmon Grilled Over Rosemary Wood Garnished With Shrimp And An Oven Dried Cherry Tomato Vinaigrette, Seared Rapine And New Potatoes Black Plum Tart Appetizer of Veal Saltimbocca and Grilled Fresh Figs,With a Lemon Caper Sauce Arugula Salad with an Aged Red Wine, Red Onion Vinaigrette Oven Roasted Swordfish over Nantucket Corn & White Beans With a Rose Pepper Beurre Blanc Pumpkin Creme Brulee Grilled Steak Salad with Pears, Arugula, Blue Cheese, Crisp Fried Leeks and Walnut Vinaigrette Portuguese Lobster And Cod Stew with Wood-Roasted Atlantic Cod and Grilled Lobster Tail, Chorizo Sausage Salted Red Bliss Potatoes And Pan-Seared Winter Kale Pistachio Raspberry Cake* Roasted Quail With Wild Mushroom Risotto And Grilled Fresh Figs Bibb Salad With Caramelized Shallot Vinaigrette Hardwood Grilled Sliced Sirloin Of Beef With Button Mushroom Au Poivre Sauce, Crisp Potato Cakes And Asparagus Bundles Summer Berry Napoleon * Pan-Seard Foie Gras and Grilled Apricots with an Aged Balsamic Vinegar and Cinnamon Syrup Baked Atlantic Sole In Parchment With Julienne Leeks And a Champagne, Rose Pepper Buerre Blanc Chocolate Soufflé Cake With Fresh Raspberries Lobster And White Bean Bisque With Fresh Tarragon And Truffle Oil Arugula And Watercress Salad with Toasted Pecans, And A Red Wine Vinaigrette Applewood Grilled Pork Tenderloin with Roasted Apples and Calvados Sauce, Swiss Chard and Leek Confit Very Chocolate Tart With Fresh Raspberries and Cream * Sauteed Soft Shell Crab Nested on Nantucket Greens with Pancetta, Roasted Tomatoes, Fennel and Leeks Nantucket Porter Stout Grilled Filet Mignon and Herb and Lemon Roasted Lobster Tail with Potato Scallion Cakes and Golden Zucchini Key Lime Tart Courses with asterisk are priced according to market at the time of Scheduling
Company of the Cauldron • 508-228-4016 • cauldron@comcast.net

Roasted Red Beet and Lobster Risotto with
Wild Mushrooms and Black Truffle Oil

Pepper Crusted Chateaubriand with a Port Wine Au Poivre Sauce,
Asparagus, and Rosemary Roasted Potatoes

Rustic Apple Tart with Calvados And Cream

Jumbo Lump Crab Cake With Pan Seared Greens, Orange Basil Oil,
Sweet Pepper Confetti And Spicy Remoulade

Hardwood Grilled Rack Of Lamb With Blackberry Merlot Sauce
Rosemary Potatoes Roasted Vegetables

Chocolate Ganache And Grilled Fresh Figs
with Candied Pecans And
Cinnamon Syrup

Yucatan Lime And Shrimp Soup with Pan Roasted Shrimp, Sweet Chilies,
Roasted Tomato, Fresh Avocado and Crispy Corn Tortillas

Pan Roasted Sirloin Steak Served On Sautéed Spinach And
Pancetta, With a Gorgonzola Sauce

Pistachio Raspberry Cake

Arugula And Farm Tomato Salad with Roasted Portobello Mushrooms.
Sliced Steak and Maytag Blue Cheese

Pan-Seared Halibut With Tuckernuck Clams
Served On Fresh Pasta With A Rosemary,
Shallot Scented Broth And Grilled Vegetables

Plum Almond Tart

Napoleon Of Grilled Eggplant With Imported Mozzarella,
Basil Pesto, Tomatoes And Nicoise Olives

Chicken Saltimbocca, Pan Roasted Chicken Breast Layered With Prosciutto, Fontina And Sage, Served With Garlic Roasted Red Potatoes
And Sauteed Green Beans

Poppy Seed Scones with Fresh Strawberry and Framboise Cream

Maine Lobster and Asparagus Ravioli With
Tomato Concasse, Chives And a Fresh Tarragon

Arugula Salad With Balsamic Vinegar and Fresh Thyme Dressing

Pan-Seared Snapper Filet with Porcini Crust
Served over Garlic Mashed Potatoes with Fresh Plum Tomatoes,
Red Onions, Kalamata Olives, Capers, and Fresh Basil

Black Plum Tart

* Warm Spinach Salad with Fresh Morel Mushrooms,
Baby Shrimp and a Country Bacon Vinaigrette

Pan Roasted Halibut With Warm Peach Pinenut Salsa,
Dill Finger Potatoes And Farm Vegetables

Caramel Chocolate Mousse
With Pecan Praline

Baked Stuffed Little Neck Clams With Rose Pepper Beurre Blanc
And Grilled Red Endive, Garnished With Caviar

Ginger Crusted Rack Of Lamb With Sweet Plum Sauce,
Scallion Rice, Steamed Baby Bok Choy And Golden Beets

Strawberry Tart With Mascarpone
and Sweetened Balsamic Vinegar

Grilled Shrimp and Black Bean Cake
with Nantucket Greens and Coriander Sauce

Nantucket Porter Stout Marinated Filet Of Beef With Roasted Ramps
And Shallot Sauce, Garlic Potatoes And Grilled Asparagus

Cinnamon Crust Blueberry Pie

Asparagus And Lobster Crepe With A Mild Curry Sauce,
Garnished With Saffron Steamed Mussels

Honey-Cumin And Mustard Rubbed Rack Of Lamb With A Warm Cranberry
Red Onion Chutney, Israeli Couscous And Stir Fried Brussel Sprouts

Ginger Cream Brulee

Wild Mushroom And Brie Soup With Fresh Thyme

Tossed Nantucket Greens With Lemon Basil
Vinaigrette And Fiddlehead Ferns

Individual Beef Wellington With Port Wine Sauce,
Roasted Potatoes And Green Bean Bundles

Mocha Coffee Tart

* Chilled Lobster Tail Cobb Salad with Avocado , Country Smoked Bacon,
Jack Cheese and Basil Buttermilk Dressing

Atlantic Salmon Grilled Over Rosemary Wood Garnished With Shrimp
And An Oven Dried Cherry Tomato Vinaigrette,
Seared Rapine And New Potatoes

Black Plum Tart

Appetizer of Veal Saltimbocca and
Grilled Fresh Figs,With a Lemon Caper Sauce

Arugula Salad with an Aged Red Wine, Red Onion Vinaigrette

Oven Roasted Swordfish over Nantucket Corn & White Beans
With a Rose Pepper Beurre Blanc

Pumpkin Creme Brulee

Grilled Steak Salad with Pears, Arugula, Blue Cheese,
Crisp Fried Leeks and Walnut Vinaigrette

*Portuguese Lobster And Cod Stew with
Wood-Roasted Atlantic Cod and Grilled Lobster Tail,
Chorizo Sausage Salted Red Bliss Potatoes And Pan-Seared Winter Kale

Pistachio Raspberry Cake

Roasted Quail With Wild Mushroom Risotto And Grilled Fresh Figs

Bibb Salad With Caramelized Shallot Vinaigrette

Hardwood Grilled Sliced Sirloin Of Beef With Button Mushroom Au Poivre Sauce,
Crisp Potato Cakes And Asparagus Bundles

Summer Berry Napoleon

* Pan-Seard Foie Gras and Grilled Apricots with an
Aged Balsamic Vinegar and Cinnamon Syrup

Baked Atlantic Sole In Parchment With Julienne Leeks And a
Champagne, Rose Pepper Buerre Blanc

Chocolate Soufflé Cake With Fresh Raspberries

Lobster And White Bean Bisque
With Fresh Tarragon And Truffle Oil

Arugula And Watercress Salad with
Toasted Pecans, And A Red Wine Vinaigrette

Applewood Grilled Pork Tenderloin with Roasted Apples
and Calvados Sauce, Swiss Chard and Leek Confit

Very Chocolate Tart With Fresh Raspberries and Cream

* Sauteed Soft Shell Crab Nested on Nantucket Greens with Pancetta,
Roasted Tomatoes, Fennel and Leeks

*Nantucket Porter Stout Grilled Filet Mignon and Herb
and Lemon Roasted Lobster Tail
with Potato Scallion Cakes and Golden Zucchini

Key Lime Tart

* Courses with asterisk are
priced according to market at the time of Scheduling

Company of the Cauldron • 508-228-4016 • cauldron@comcast.net