Chef Marnee Marnee

• Mini Lobster Rolls – buttery brioche, lemon herb aioli

• Crispy Chicken Lollipops – hot honey drizzle

• Whipped Ricotta Crostini – roasted zucchini ribbons, lemon zest, micro basil

• Coconut Shrimp Bites – crispy coconut crust, sweet chili dipping sauce

• Chimichurri Steak Crostini – grilled steak, chimichurri drizzle, arugula, shaved parmesan

• Fruit & Cheese Skewers Trio – • Strawberry, Mozzarella & Basil Bites – with balsamic pearls • Watermelon, Feta & Mint Sticks – light and refreshing • Peach, Burrata & Prosciutto Picks – honey drizzle, thyme

• Spring Vegetable Summer Rolls – crisp seasonal veggies, rice paper wrap, carrot-ginger or citrus soy sauce

• Mini Avocado Toast Points – colorful toppings: radish, microgreens, edible flowers

• Roasted Beet Hummus Cups – vibrant pink hummus in cucumber cups, topped with feta crumble

•. Parmesan Crisps with Whipped Goat Cheese & Strawberry – sweet-savory crunch with spring flair

• Mini Puff Pastry Bites – roasted tomato, whipped ricotta, basil oil drizzle

• Seared Tuna Bites – sesame crust, soy-ginger drizzle, avocado mousse

• Mini Crab Cakes – lemon aioli, micro herbs

• Mini Chicken & Waffle Bites – honey drizzle, micro thyme

• Burrata & Baby Heirloom Tomato Salad – basil oil, balsamic drizzle

• Spring Kale & Strawberry Salad – toasted almonds, goat cheese, raspberry vinaigrette

• Baby Gem Caesar – shaved Parmesan, garlic-free dressing, pink pepper dust

• Beet & Citrus Salad – whipped feta, microgreens, honey-lime drizzle

• Asparagus & Arugula Salad – shaved parmesan, lemon vinaigrette, soft herbs

• Shaved Fennel & Orange Salad – honey vinaigrette, mint, crushed pistachios

• Garden Pea & Burrata Salad – spring peas, mint, pea shoots, drizzle of basil oil

• Roasted Beet & Goat Cheese Salad – baby greens, candied walnuts, citrus vinaigrette

• Heirloom Tomato & Peach Salad – fresh mozzarella, basil, balsamic reduction (seasonal sweetness)

• Mixed Microgreen Salad – cucumber ribbons, watermelon radish, citrus vinaigrette, edible flowers

• Watermelon & Feta Salad – mint, lime zest, a touch of honey

• Spinach & Blueberry Salad – candied pecans, crumbled goat cheese, poppyseed dressing

• Tomato, Cucumber & Feta Salad – red onion, mint, olive oil drizzle, sea salt

• Watermelon Radish & Feta Salad – thin-sliced watermelon radish, arugula, citrus vinaigrette, feta crumble, and micro mint

• Grilled Halibut – lemon beurre blanc, asparagus, couscous

• Herb-Crusted Salmon – roasted carrots, citrus glaze

• Seared Tuna Steak – sesame crust, miso-ginger glaze, jasmine rice

• Lobster Risotto – creamy arborio rice, champagne essence, and fresh chives

• Lobster Salad Entrée – chilled lobster over butter lettuce, avocado, watermelon radish, citrus vinaigrette

• Lobster & Corn Succotash – with rainbow peppers, shallots, and citrus butter sauce

• Butter-Poached Lobster Tail – served with lemon beurre blanc, truffle mashed potatoes & asparagus tips

• Shrimp & Avocado Salad Entrée – mixed greens, watermelon radish, citrus vinaigrette

• Shrimp Linguine – garlic-lemon white wine sauce, fresh herbs

• Blackened Shrimp with Mango Salsa – over jasmine rice with lime crema

• Grilled Flank Steak – chimichurri sauce, roasted spring vegetables

• Filet Mignon Medallions – rosemary jus, garlic-whipped potatoes, microgreens

• Mini Filet Trio – tasting plate of three steak styles: chimichurri, peppercorn, and truffle balsamic

• Seared Strip Steak – balsamic reduction, truffle butter, and blistered tomatoes

• Petite Filet Surf & Turf – paired with lobster tail, lemon-herb butter

• Chicken Piccata – white wine, capers, lemon butter, baby potatoes

• Grilled Lemon Herb Chicken – roasted asparagus, couscous, citrus glaze

• Parmesan-Crusted Chicken – blistered tomatoes, fresh basil, mozzarella drizzle

• Pesto Chicken Pasta – sundried tomatoes, spinach, parmesan

• Chicken Caprese Entrée – mozzarella, basil, tomato, and balsamic glaze

• Grilled Airline Chicken – pan-seared, bone-in breast with crisp skin, lemon-thyme pan jus, spring pea purée, and roasted baby carrots

• Lemon Olive Oil Cake – honey glaze, candied lemon peel

• Flourless Chocolate Cake – salted caramel drizzle, edible flowers

• Strawberry Shortcake Trifles – layers of vanilla sponge, whipped cream, and fresh berries

• Meyer Lemon Tartlets – white chocolate drizzle, edible petals

• Berry Pavlova Nests – crisp meringue, mascarpone cream, fresh berries

• Coconut Lime Bars – shortbread crust, tangy coconut-lime custard, powdered sugar dusting

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

• Heirloom Tomato Tartlets Basil pesto, whipped ricotta, flakey sea salt

• Mini Crab Cakes Citrus aioli + fennel slaw

• Rainbow Crudités Cups Beet hummus, carrot ginger dip, microgreens

• Truffle Burrata Crostini Pea purée, basil oil, confit cherry tomatoes

• Pink Peppercorn Seared Tuna Bites On cucumber rounds with avocado mousse + edible flower

• Mini Lobster Brioche Sliders Lemon-tarragon aioli, micro chives, pink Himalayan salt

•. Rosemary Lamb Chiclets Petite lamb skewers, roasted with rosemary + lemon, served with tzatziki drizzle

•. Prosciutto & Burrata Blossoms Crispy prosciutto cups filled with burrata mousse, cherry tomato confit, basil threads

• Strawberry Rosé Salad Baby spinach, goat cheese, candied pistachio, rosé vinaigrette

• Cucumber Ribbon & Avocado Salad Radish, dill, lemon-mint dressing

• Peach & Burrata Caprese Basil oil, toasted almonds, local honey drizzle

• Summer Rainbow Chop Corn, peppers, cherry tomatoes, cucumber, hearts of palm, oregano vinaigrette

• Arugula & Citrus Glow Salad Orange + grapefruit segments, fennel, champagne vinaigrette

• Linguine al Limone Creamy lemon sauce, cracked pink pepper, chives

• Pink Vodka Tortelloni Blush vodka sauce, basil chiffonade, parmesan snow

•. Squash Blossom Marinara Delicate ribbon pasta tossed in light marinara/ stuffed squash blossom , garlic oil, basil chiffonade, and a touch of parmesan

•. Blush Penne Penne in beet rosé sauce with ricotta cloud + chive oil

•. Green Goddess Pesto Spinach-basil-arugula pesto, roasted tomatoes, pistachio crumble

•. Sunset Angel Hair Lemon basil angel hair with blistered cherry tomatoes & white wine butter

• Herb-Grilled Salmon Citrus beurre blanc, roasted asparagus, baby tomatoes

• Chicken Paillard “Hamptons Style” Arugula, shaved fennel, pickled shallots, lemon caper dressing

• Filet Mignon Medallions Garlic herb butter, roasted tricolor carrots

• Miso-Glazed Halibut Sesame snap peas, ginger-lime drizzle

• Grilled Shrimp Skewers Pineapple relish + cilantro mint chimichurri

•. Garden Pesto Chicken Herb-grilled chicken with basil-pistachio pesto, cherry tomatoes, and roasted rainbow vegetables

•. Butter Poached Lobster Tails Served with lemon chive butter, roasted asparagus, and a light herb salad

•. Hamptons Steak Skewers Tender marinated steak skewers with chimichurri, blistered peppers, and charred citrus

•. White Wine Clam & Shrimp Bowl Fresh clams + shrimp in a light white wine garlic broth with herbs, lemon, and grilled sourdough

• Mini Lemon Blueberry Cakes Dusting of powdered sugar + gold leaf / vanilla bean gelato

• Strawberry Shortcake Cups Vanilla cream, macerated berries, chiffon crumble

•. Blush Berry Pavlovas Crispy meringue nests filled with whipped cream, raspberries, strawberries, and rose sugar

•. Sea Salt Brownie Bites Fudgey chocolate brownie squares topped with flaky sea salt + gold dust / whipped cream + vanilla bean gelato

Avocado Toast Crostini Smashed avocado, lemon zest, chili flakes, microgreens

Yogurt & Berry Parfait Cups Vanilla yogurt, fresh berries, honey, granola

Rosé Fruit Skewers Watermelon, strawberries, pineapple, mint

All are served with fresh herbs and micro greens with edible pansies

Soft Scrambled Eggs Fluffy eggs, chives, sea salt

Spinach & Feta Egg Bake Light baked eggs, sautéed spinach, feta

Seasonal Vegetable Frittata Zucchini, peppers, herbs

1. All are served with fresh herbs and micro greens with edible pansies

Assorted Croissants & Muffins Butter croissants, blueberry, chocolate chip

Mini Bagel & Cream Cheese Board Whipped cream cheese, cucumbers, tomatoes, herbs

Mini Chicken & Waffle Bites Crispy chicken, golden waffles, hot honey drizzle, fresh herbs

All are served with fresh herbs and micro greens with edible pansies!

Applewood Smoked Bacon Crispy, lightly sweet

Turkey Sausage Links Herb seasoned, lightly browned

Herb Roasted Breakfast Potatoes Fingerlings, garlic, rosemary

All appetizers are finished with delicate microgreens and fresh herbs for a light, coastal presentation

Lemon Whipped Ricotta Crostini Warm grilled bread topped with airy ricotta, wildflower honey drizzle, crushed pistachio, and lemon zest

Mini Crab Cake Bites Golden seared lump crab cakes with citrus aioli and shaved fennel slaw

Watermelon Feta Skewers Juicy watermelon, creamy feta, fresh mint, and a light balsamic glaze

Zucchini & Eggplant Caponata Crostini Slow-braised summer vegetables with capers, tomato, and herbs over toasted crostini

Prosciutto Wrapped Melon Sweet cantaloupe wrapped in delicate prosciutto with basil and a drizzle of honey

Grilled Halloumi with Honey & Oregano Warm, golden halloumi finished with honey drizzle and fresh herbs

Tuscan Kale & Summer Peach Salad Shaved kale with ripe peaches, toasted almonds, pecorino, and champagne vinaigrette served on the

Burrata & Heirloom Tomato Salad Creamy burrata with sun-ripened tomatoes, basil oil, flaky sea salt, and a drizzle of aged balsamic

Mediterranean Chopped Salad Crisp cucumber, tomato, olives, chickpeas, feta, and oregano vinaigrette served on the side

Charred Corn & Avocado Salad Sweet grilled corn, avocado, red onion, cilantro, and lime vinaigrette served on the side

Arugula & Fig Salad Peppery arugula with fresh figs, goat cheese, pistachio, and honey vinaigrette served on the side

Watermelon Radish & Citrus Salad Thin shaved radish with orange segments, herbs, and light citrus dressing served on the side

Greek Village Salad Tomato wedges, cucumber, olives, feta, oregano, and olive oil served simply with dressing on the side

All entrées are finished with delicate microgreens and fresh herbs for a light, coastal presentation

Chicken Piccata Lightly pan-seared chicken in lemon caper sauce with orzo and blistered cherry tomatoes

Shrimp Lemon Linguine Fresh pasta tossed with shrimp, garlic, white wine, and a silky lemon cream

Wild Mushroom Risotto Creamy arborio rice with seasonal mushrooms, parmesan, and herbs

Steak Frites Sliced filet with crispy fries and herb aioli, served with a light arugula garnish

Whole Roasted Branzino Stuffed with lemon and herbs, served with olive oil potatoes and sautéed spinach

Halibut with Tomato Olive Relish Lightly seared halibut with Mediterranean relish, served with orzo and sautéed spinach

Grilled Portobello Steak Marinated mushroom served with herbed quinoa and roasted vegetables

All desserts are served with vanilla ice cream, fresh whipped cream, seasonal berries, edible pansies, and gold leaf

Deconstructed Lemon Olive Oil Cake Soft citrus cake with lemon curd, berry compote, and delicate crumble

Strawberry Shortcake Macerated strawberries, airy biscuit, and whipped cream layered and plated elegantly

Mediterranean Honey Yogurt Parfait Greek yogurt with honey, pistachio, and fresh berries layered with soft cake crumble

Flourless Chocolate Cake Dense, rich chocolate cake with a silky finish and berry garnish

All starters are served with micro-greens / herb garnish / edible pansy flowers

Grilled peach and burrata with pistachio crumble, basil oil, and wildflower honey / crunchy sourdough bread

Mediterranean mezze spread with hummus, babaganoush, marinated olives, Israeli salad, and warm pita, vibrant and herb-forward with a clean olive oil finish

Zucchini fritters with lemon zest, herbs, and whipped feta, crisp on the outside with a soft, savory center

Tuna crudo with Sicilian olive oil, citrus supremes, and capers

Chilled shrimp with saffron aioli, lemon, parsley, and sea salt

Mini grilled chicken skewers with oregano, garlic, and lemon, juicy and aromatic

Grilled eggplant rollatini filled with herbed ricotta or almond ricotta, finished with tomato concassé

Thinly sliced beef carpaccio with arugula, lemon, capers, and optional shaved parmesan

Watermelon, feta, and mint with olive oil and flaky salt, juicy and refreshing with a clean finish

Arugula and grilled peach salad with pistachios and a balsamic reduction, peppery and sweet

Chickpea, cucumber, and tomato salad with red onion, parsley, lemon, and olive oil

Spinach salad with strawberries, toasted almonds, and light vinaigrette

Mediterranean-style Caesar with romaine, tahini dressing, and za’atar croutons

All entrees are serviced with microgreens & herbs

Skirt steak with herb chimichurri, grilled corn, and blistered tomatoes, bold and vibrant with a fresh finish

Grilled filet of beef with rosemary, garlic, and olive oil, served with charred summer vegetables

Chicken piccata with lemon, capers, and herbs, bright and silky with a light, savory sauce

Mediterranean grilled chicken with olive oil, oregano, garlic, and roasted vegetables

Grilled branzino with lemon, olive oil, and herbs alongside blistered tomatoes

Seared salmon with dill and citrus served with herbed grains, tender and aromatic

Grilled lobster tail finished with herb oil, served with seasonal vegetables

Lemon garlic shrimp scampi pasta with olive oil, parsley, and chili flake

Vegetarian pasta primavera with seasonal vegetables, olive oil, garlic, and herbs, clean and colorful

Mediterranean vegetable moussaka layered with eggplant, zucchini, tomato, and béchamel

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies and berries

Lemon Olive oil cake with macerated peaches, light, fragrant, and perfectly balanced for summer

Dark chocolate tart with fresh berries and flaky salt, deep and indulgent

Classic tiramisu or dairy-free tiramisu alternative layered with espresso-soaked biscuits and mascarpone or coconut cream

Almond cake with citrus glaze and toasted almonds

Poached pears with red wine or citrus syrup

Lemon Garlic Grilled Shrimp Skewers

Crispy Zucchini Fritters with Whipped Ricotta & Lemon

Italian Antipasto Skewers (Mozzarella, Tomato, Artichoke, Olive)

Steak Crostini with Arugula, Shaved Parmesan & Balsamic Glaze

Mini Chicken Meatballs with Light Marinara & Basil

Crispy Chicken Cutlet Bites with Arugula & Lemon

Little Neck Clams with Lemon & Herb Oil

Tuna Tartare with Avocado & Olive Oil

All appetizers are served with microgreens, fresh herbs, and edible pansy garnish

Little Gem Lettuce, Avocado & Fresh Herbs Champagne vinaigrette, shaved cucumber ribbons, micro basil, lemon zest, edible flowers

Heirloom Tomato & Burrata Plate Colorful tomatoes, creamy burrata, basil oil, flaky sea salt, cracked pepper

Strawberry Caprese with Burrata Sweet strawberries, basil, burrata, aged balsamic drizzle, olive oil

Fig, Prosciutto & Arugula Salad Fresh figs, thin prosciutto, parmesan, balsamic reduction

Arugula, Fennel & Citrus Salad Shaved fennel, orange segments, parmesan, toasted almonds, olive oil + lemon dressing

Watercress, Pear & Walnut Salad Peppery greens, ripe pear slices, candied walnuts, light white balsamic dressing

Plum, Arugula & Goat Cheese Sweet-tart plums, peppery greens, balsamic

Seared Scallops over Saffron Risotto Golden scallops, delicate saffron risotto Served with sautéed spinach

Shrimp & Lemon Orzo Garlic shrimp, light lemon sauce, fresh herbs Served with blistered cherry tomatoes

Lobster Risotto with Lemon & Herbs Creamy risotto, butter-poached lobster, finished with olive oil Served with grilled asparagus

Grilled Halibut with Lemon & Capers Light olive oil finish, fresh herbs Served with roasted fingerling potatoes & green beans

Steak Tagliata (Sliced Steak over Arugula) Parmesan shavings, olive oil, lemon Served with roasted potatoes

Chicken Piccata with Lemon & Capers Light, bright, classic Served with angel hair pasta & spinach

Chicken Caprese (Mozzarella, Tomato, Basil) Classic Italian summer flavors Served with orzo & grilled vegetables

Steak with Italian Salsa Verde Parsley, capers, garlic, olive oil Served with grilled zucchini & herbed couscous

All entrees are serviced with microgreens & herbs

Lemon Panna Cotta Silky lemon-infused panna cotta with vanilla, topped with fresh berries and a light berry coulis

Mixed Berry & Mascarpone Cups Seasonal berries layered with lightly sweet whipped mascarpone, finished with honey and crushed pistachios

Chocolate Mousse Cups Light and airy chocolate mousse topped with fresh whipped cream, berries, and shaved chocolate

Orange Olive Oil Cake Citrus-forward cake with fresh orange zest, served with whipped mascarpone and honey

Peach & Berry Crumble - Warm baked fruit crumble topped with a light oat topping

All desserts are served with edible gold leaf + edible pansy / fresh whipped cream / gelato

• Herbed Goat Cheese Crostini – with roasted summer tomatoes and basil drizzle

• Lobster Gougères – airy cheese puffs filled with warm lobster cream

• Crab & Avocado Verrines – layered crab salad with citrus aioli and microgreens

• Fig & Prosciutto Skewers – with balsamic reduction and mint

• Mini Ratatouille Cups – roasted eggplant, zucchini, bell pepper, and tomato served warm in phyllo shells

• Endive Boats with Goat Cheese & Honeyed Walnuts – crisp, colorful, and perfectly bite-sized

• Tomato Provençale Skewers – baby tomato, olive, and basil with a drizzle of balsamic glaze

• Mini Niçoise Salad Skewers – seared tuna, haricots verts, cherry tomato, and olive with Dijon dressing

• Zucchini Ribbon Rolls – stuffed with ricotta, mint, and lemon

• Poached Shrimp with Provençal Citrus Aioli – light, elegant, and high in protein

• Mini Chicken Provençal Skewers – marinated in olive oil, lemon, garlic, and herbs de Provence

• Chicken Rillettes Tartines – slow-poached shredded chicken blended with Dijon, herbs, and a touch of crème fraîche on crostini

• Grilled Chicken Brochettes with Dijon-Honey Glaze – served with a chilled cucumber yogurt dip

• Poached Chicken Salad Endive Cups – with celery, green apple, and light lemon-Dijon dressing

• Steak au Poivre Bites – peppercorn-crusted beef tenderloin skewers with cognac cream drizzle

• Mini Steak Tartare on Crostini – finely chopped filet with Dijon, cornichons, capers, and quail egg garnish

• Grilled Steak & Shallot Skewers – marinated in red wine, garlic, and thyme

• Filet Mignon Toasts – with caramelized onion jam and a whisper of truffle butter

• Steak Provençal Mini Sliders – thin-sliced sirloin, roasted pepper, and aioli on mini brioche

• Beef Tenderloin & Béarnaise Bites – skewered cubes with a light tarragon butter dip

• Seared Steak Crostini – with horseradish crème fraîche and arugula

• Whipped Goat Cheese & Fig Crostini – drizzled with lavender honey and topped with crushed pistachios

• Grilled Vegetable Skewers Provençale – zucchini, cherry tomato, red pepper, and mushroom with rosemary oil

• Caramelized Onion & Brie Puffs – golden mini pastry bites with a touch of thyme

• Asparagus and Gruyère Mini Quiches – delicate and perfect served warm or room temperature

• Heirloom Tomato Caprese Skewers – baby mozzarella, basil leaf, cherry tomato, drizzle of French olive oil

• Zucchini Ribbon Rolls – stuffed with lemon ricotta and mint, tied with a chive ribbon

• Vegetable Summer Rolls à la Française – rice paper filled with colorful vegetables, herbs, and carrot-ginger Dijon dip

All starters are served with micro-greens / herb garnish / edible pansy flowers

• Seafood Tagliatelle – shrimp, scallops, garlic white wine butter, and chervil

• Summer Vegetable Ratatouille Pasta – roasted zucchini, eggplant, peppers, and tomato confit

• Truffle Mushroom Pappardelle – light cream sauce with wild mushrooms and thyme

•. Seared tuna, haricots verts, baby potatoes, olives, heirloom tomato, soft egg, Dijon-herb vinaigrette

•. Mixed greens, sliced strawberries, creamy brie, toasted almonds, lavender-honey vinaigrette

•. Cucumber & Watermelon Salad with Feta Mint, arugula, and citrus-chardonnay dressing — bright and hydrating

•. Roasted Beet & Goat Cheese Salad Frisée and arugula with candied walnuts and balsamic-truffle vinaigrette

•. Shaved Asparagus & Parmesan Salad With lemon-capers dressing and micro herbs

•. Champagne Cream Tagliatelle with Shrimp Light, velvety sauce infused with shallots and tarragon

•. Wild Mushroom Truffle Pappardelle Garlic-shallot white wine sauce, herbs de Provence, and shaved Parmesan

•. Herbes de Provence Linguine with Summer Vegetables Zucchini, cherry tomatoes, and roasted peppers in olive oil and herbs

•. Garlic & White Wine Angel Hair with Spinach Delicate, light, and finished with lemon butter and parsley

•. Lobster Cognac Tagliatelle Fresh herbs, tomato cream, and brandy reduction — rich but summery

• Grilled Branzino Provençale – cherry tomato, olive, and caper relish

• Filet au Poivre – peppercorn crusted filet mignon, cognac cream sauce

• Airline Chicken with Herbs de Provence – lemon beurre blanc, roasted summer vegetables

• Seared Duck Breast – blackberry reduction, wilted greens, and farro

• Lobster Thermidor – classic creamy cognac mustard sauce, herbed rice

All are served with microgreens / herb garnish

• Mini Lemon Tarts – with candied thyme and whipped cream

• Strawberry Shortcake with Chantilly Cream – light, airy, and summery

•. Poached Pears in Rosé Syrup Served chilled with mint and vanilla cream

•. Flourless Chocolate Cake Decadent yet airy, with dark chocolate ganache and sea salt flakes

•. Champagne Poached Peach Parfaits Layered with vanilla bean custard and almond crumble

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

All starters are served with micro-greens / herb garnish / edible pansy flowers

Seasonal Burrata Board Heirloom tomatoes, grilled peaches, basil oil, aged balsamic, flaky sea salt, rustic sourdough

Montauk Tuna Tartare Avocado, cucumber, sesame, citrus soy, crispy wonton chips Vegetarian Alternative: Watermelon tartare with lime, mint, and avocado

Chilled East Coast Shrimp Cocktail Poached shrimp, lemon wedges, house cocktail sauce, horseradish crema

Mini Lobster Rolls Butter-poached lobster, brioche, celery, lemon chive aioli

Grilled Chicken Skewers Lemon oregano marinade, charred, served with tzatziki

Steak Crostini Sliced grilled skirt steak, whipped ricotta, caramelized onions, balsamic glaze

Zucchini & Corn Fritters Sweet summer corn, herbs, crispy pan-seared, served with lemon yogurt sauce

Heirloom Tomato, Burrata & Grilled Peach Salad Sun-ripened heirloom tomatoes layered with creamy burrata and lightly charred local peaches, finished with basil oil, aged balsamic drizzle, flaky sea salt, and torn garden basil

Watermelon, Persian Cucumber & Whipped Feta Salad Chilled watermelon cubes, crisp cucumber ribbons, and silky whipped feta with fresh mint, lime zest, and a delicate honey-lime vinaigrette

Grilled Corn & Avocado Summer Salad Sweet Long Island corn cut from the cob, creamy avocado, cherry tomatoes, red onion, and cilantro tossed in a bright lime vinaigrette with a hint of smoked paprika

Baby Arugula, Strawberry & Goat Cheese Salad Peppery arugula topped with ripe strawberries, creamy chèvre, toasted almonds, and a light champagne vinaigrette

Hamptons Garden Greens Salad A delicate mix of baby lettuces, shaved radish, cucumber, fresh herbs, and edible flowers tossed in a lemon shallot vinaigrette—light, airy, and beautifully seasonal

Farro, Roasted Summer Vegetable & Herb Salad Nutty farro folded with roasted zucchini, yellow squash, red peppers, and fresh herbs, finished with lemon zest and extra virgin olive oil

Grilled Peach & Burrata Caprese Salad Charred peaches paired with heirloom tomatoes, burrata, basil, and a drizzle of hot honey and balsamic reduction

Crispy Zucchini Ribbon Salad Thin shaved zucchini ribbons, lightly crisped, layered with parmesan, lemon zest, pine nuts, and a delicate garlic vinaigrette

Roasted Beet, Citrus & Pistachio Salad Slow-roasted beets with orange segments, crushed pistachios, whipped goat cheese, and a citrus vinaigrette

Lemon Parmesan Kale Salad Tenderized kale with shaved parmesan, toasted breadcrumbs, lemon juice, and olive oil—simple, bright, and slightly crunchy

Avocado, Mango & Shraved Vegetable Salad Creamy avocado, sweet mango, shaved fennel, carrots, and cucumber tossed in a citrus ginger vinaigrette

Orzo, Spinach & Sun-Dried Tomato Salad Light pasta salad with baby spinach, sun-dried tomatoes, feta, and a lemon herb dressing

All are served with microgreens / herb garnish

Grilled Atlantic Salmon with Lemon Dill Yogurt Grilled salmon finished with lemon dill yogurt, served with asparagus and herbed farro

Pan-Seared Halibut with Citrus Beurre Blanc Golden-seared halibut with citrus beurre blanc, served with zucchini ribbons and crispy fingerling potatoes

Seared Mahi-Mahi with Mango Avocado Salsa Seared mahi-mahi topped with mango avocado salsa, served with coconut jasmine rice and grilled vegetables

Garlic Lemon Shrimp Scampi Shrimp sautéed in garlic, white wine, lemon, and parsley, served over gluten-free linguine with blistered tomatoes

Seared Sea Scallops with Sweet Corn Purée Caramelized sea scallops over sweet corn purée, finished with herbs and served with sautéed spinach

Lobster Mac & Cheese (Elevated Style) Creamy pasta with lobster, aged cheeses, and a crisp golden breadcrumb topping

Airline Chicken with White Wine Herb Pan Sauce Pan-seared airline chicken breast with a light white wine, garlic, and herb sauce, served with haricots verts and whipped potatoes

Chicken Milanese with Arugula & Lemon Crispy chicken cutlet topped with arugula, shaved parmesan, and lemon, served with roasted potatoes

Grilled Skirt Steak with Chimichurri Sliced skirt steak with herb chimichurri, served with charred broccolini and tricolor stem baby carrots and crispy fingerling potatoes

Flank Steak with Tomato Basil Relish Grilled flank steak topped with tomato basil relish, served with grilled corn, farro, and tricolor stem baby carrots

Grilled Vegetable Platter with Whipped Feta Grilled zucchini, peppers, eggplant, and squash with whipped feta and olive oil - Vegetarian

Summer Vegetable Risotto with Lemon & Herbs Creamy risotto with zucchini, corn, peas, parmesan, and lemon - Vegetarian

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

Strawberries & Cream Shortcake Buttery biscuit layered with macerated summer strawberries and fresh whipped cream

Peach & Blueberry Crisp Warm baked peaches and blueberries with a golden oat crumble topping

Chocolate Ganache Tart Buttery crust filled with smooth, glossy dark chocolate ganache and a hint of sea salt

Olive Oil Cake with Macerated Peaches Moist olive oil cake with a tender crumb, served with ripe peaches macerated with sugar and lemon, finished with a light peach syrup