> Buffets

Your catered buffet on Marth's Vineyard can be casual and beautiful. We find a theme for your event and present the foods to match. Sometimes we use country crocks or baskets, for a casual charm. We also have beautiful white or buttery porcelain for the country style or for polished refinement, fine silver is used.

Paella
We start with a giant authentic Spanish Paella Pan with Spanish
Xtra virgin olive oil, sweet onions, pepper and Arborio rice. To this we add fresh seafood like clams, mussels, calamari and shrimp. All is  steeped in a saffron broth with sausage, organic chicken, beans, corn, baby artichokes and garlic hearts and then topped off with tangy lemon juice and herbs! Serves 20 - 200

Grilled leg of Allen farm lamb
Ratatouille (zucchini, eggplant, onions, peppers, capers and fillet of fresh heirloom tomatoes)
Spanakopita (spinach, fennel and feta in phyllo sheets)
Asparagus roasted with lemon and shallots
Tabbouleh salad ( bulgur wheat, tomatoes, mint, cucumbers with fresh lemon vinaigrette)
Feta and lemon herbed olives with greens and extra virgin olive oil
White bean and baby artichoke medley
Fresh rosemary pita breads

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Whole planked wild salmon grilled with maple ginger glaze
Macadamia nut encrusted chicken with papaya catsup
Rice pilaf with medleys of tiny diced vegetables
Sautéed green beans with lemony butter and Vidalia onions
Tatsoi greens topped with Asian slaw

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Grilled tuna with chili and ginger salsa
Shrimp and black bean salad with papaya dressing
Jicama salad with cilantro and lime dressing
Black beans with chipotle
Spanish rice
Fresh tomatoes with cilantro and lime and thick avocado dressing
Corn bread

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Grilled pork tenderloin with caramelized apples and candied sage
Boneless breast of chicken with wing attached stuffed with shiitake mushrooms
Vanilla infused smashed yams
Grilled vegetables with anise glaze
Mixed greens with fresh squeezed lemon
Assorted breads

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Grilled fillet mignon with mustard horseradish cream on a bed mache
Grilled swordfish with lemon vermouth reduction served on watercress
Roasted island potatoes with garlic and mint
Broccoli and scallion puree
Italian fennel braised with parmesan
Warm spinach salad with pickled onions and garlic-rubbed crutons
Soft poppy seed dinner rolls

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Bouillabaisse (French seafood stew with 1/2 lobster for each person)
Citrus green salad with avocado
Saffron buttered toast with aioli (roasted garlic mayonnaise)

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Honey roasted garlic and arugula soup
Whole roast suckling of pig served with a table or chutneys, sauces and mustards
Grilled game hens with cherry vinaigrette finish
Corn shucked off the cob with cumin, chili and tomato
Pumpkin puree
Apple onion tart