Sample Menu Items

IMG_1805 Dinners on Martha’s Vineayrd

All menus are based on seasonal availability.
Scallops Seared with orange- Vanilla Glaze with Couscous and Young Peas
Wild Pacific Halibut with Ripe Heirlooms and Artichokes Finished with a Black Olive Dollop
Oven Roasted Rack of Allen Farm Lamb with Pomegranate Sauce and Wild Rice
Handmade Ravioli Stuffed with Eggplant, Babu Zucchini and Early Romaine
Pastured Lemon Chicken Orange – Ginger Carrots
Roasted Boneless Pastured Chicken Breast with Wing Bone in Own Juices with Chard and Jasmine Rice
Wild Salmon with Maple Ginger Glaze Smashed Yams and Buttered Garden Beans
Sirloin Aged Steak (Organic of Course!) Island Roasted Potatoes with Onions and Chard
Tenderloins of Beef with Tabor Farm Wild Mushrooms and New Potatoes Lighty Tossed with Arugula
Filet Mignon with Sweet Potato Gratin and Stilton Butter
Roasted 2 pound Menemsha Lobster with Chanterells, Edamame and Tarragon
Grilled Tuna with Swiss Chard and Mustard Greens
Stripped Bass with Fennel Puree, Oranges and Saffron
Wild Salmon Crusted in Horseradish and Dilled Cucumbers
Striped Bass with Roasted Mussels Drizzled with Thai Red Curry and Jasmine Rice
Seared Halibut with Corn Mushroom Chowder

Vegetable Side Dishes Selections

Morning Glory Asparagus Roasted with Lemon and Pecorino
Spring Vegetable Medley
A brightly colored mixture of baby seasonal vegetables which includes, red and purple carrots, purple baby cauliflower, artichokes and baby parsnips.
Four Beans with Fennel Ragout
Haricot Verts with Raspberry Vinaigrette
Pea Puree with Mint
Carrot Puree with Ginger
Fresh Shucked Corn with French Butter and Chives
White Beans with Roasted Tomatoes
Curry Cauliflower Roasted
Ragout of Pearl Onions, Peas and Baby Artichokes
Baby Red and White Carrots with Baby Pink and Yellow Beets Roasted with Ginger

Starches

Roasted Fall Root Vegetables
Smashed Yams infused with vanilla or ginger maple
Mashed Potatoes and Chives or Shallots or Arugula
Roasted Fingerling Potatoes with Mint
Twice Baked Yukon Gold Potatoes
Wild Rice Pilaf with Barley and Mushrooms
Four Rice Pilaf
Corn and Barley Pilaf with Chive
Risotto Selections:
Corn with Tomato and Chive,
Spring Pea; Beet; Wild Mushroom; Lemon Saffron; Butternut Squash with Sage;
Lobster

Salads

Organic Greens with Gorgonzola and Carmalamized Pecans or Ripe Pears
Arugula with Roasted Pear, Glazed Walnuts and Shaved Parmesan
Classic Cobb Salad with Avocado Dressing
Baby Greens with Lentils, Walnuts and Scallions Finished with Lemon and Cumin
Caesar Salad with Sourdough Croutons
Watercress with Shaved Pecorino and Lemon Vinaigrette
Organic Mixed Mesculan Greens with Champagne Vinaigrette and Asparagus
Radicchio, Pear, and Fennel with Anise Orange Dressing
Shrimp and Avocado Salad with Grapefruit Vinaigrette (additional)
Beet Salad with Ricotta and Black Olive Croutons
Apple, Dried Cherry and walnut Salad with Maple Dressing
Tomato, Cucumber and Pita Salad
Baby Tatsoi with Warm Goat Cheese and Grilled Olive Bread

 (additional)

Asian Slaw
Potato Horseradish Salad
Beet and Oranges with Wheat Berries
Chinese Cabbage Salad
Pasta Salads: Pesto, Greek or Mediterranean
Cold Soba with Orange and Soy Topped with Chinese Chard

Soups

All our stocks are made in our kitchen with organically grown or raised products

Asparagus Soup
Beet Soup
Corn and Lobster Chowda’
Carrot Curry Soup with Onion Relish
Chard Soup with Sorrel
Sweet Corn Soup with Chives
Corn Chowder with New Potatoes and Basil
Fennel Leek Soup
Roasted Tomato Fennel Gazpacho
Leek Potato Soup with Cheddar Croutons
Mushroom Barley Soup
Spinach and Pea Soup
Winter Squash with Fried Sage
Winter Squash Soup with Lemongrass and Coconut Milk
Tomato Avocado Soup with Cilantro

Finish sauces and oils are selected to compliment the main course and side dishes

We will work with you to determine the complete meal based on the season and your favorite tastes

 

 

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000