Spend time with your friends, not your kitchen.

Selection of Hors D’oeuvres

Eggplant Caponata, Olive Crostini

Mini Falafel, Tzatziki Sauce

Truffled Cauliflower Risotto

Candied Beet & Goat Cheese Swirl

Cucumber & Celery Shooter

Asparagus & Prosciutto

RECEPTION
 

To Start

Grilled Romaine, Pickled Onion, Zesty Caesar Dressing

House made Sweet Potato Gnocchi “Carbonara”

Maine Crab Cake, Pickled Fennel & Orange Salad

Creamy Polenta, Wild Mushrooms, Port Wine Glaze

Beef Tartare, Petite Herb Salad, Parmesan Crostini

Traditional Lobster Bisque, Lobster Dumpling

Tuna Tartare, Avocado Crema, Cilantro Oil

White Asparagus Risotto, Pancetta Lardons

Thai Seafood Soup, Cilantro Crisp

Crispy Duck Confit, Poached Red Wine Pear

Maplebrook Farms Burrata, Prosciutto Di Parma, Blistered Tomatoes

Artisan Cheeses& Salumi, Pickled Vegetables, Home Made Mustard

PLATED DINNERS
 

Mains

Roasted Colorado Rack of Lamb, Smoked Eggplant Puree, Cabernet Reduction

Citrus Marinated Grilled Block Island Swordifsh, Herb Couscous, Chimichurri

Day Boat Jumbo Sea Scallop, Spring Pea Puree, Crispy Lardons

Applewood Smoked Filet of Beef, Ratatouille, Shallot Confit

Roasted Chicken with Morel, Parsnip Puree, Natural Jus

Roasted Native Cod, Leek Fondue & Clam Broth

Cauliflower Risotto, Grilled Seasonal Young Vegetables, Aged Balsamic Caramel

Finale

Tahitian Vanilla Pana Cotta, House made Chocolate Ice Cream, Orange Zests

Warm Ricotta Cheesecake, Graham Cracker Crust, Strawberry Salad

Chocolate Cremeux, Belgian Lace Cookie

Minted Banana Spring Roll, Ginger Ice Cream

Summer AFFAIR

New England Lobster Bake: Maine Lobsters, local Steamers and Mussels Served with Buttered Young Corn on the Cob, Parslied Red Bliss Potatoes, Tender Seasonal Lettuces with Ripened Avocado and Tangy Vinaigrette, Grilled Garlic Broccolini and Red Pepper Flakes, Vermont Blueberry Tart & Cranberry Cobbler

Kabob it!….Literally….Everything 

Curried Colorado Lamb, Tzatziki Sauce Beef Tenderloin Brochette, Béarnaise Sauce Zesty Free Range BBQ Chicken Tandoori Native Cod, Cucumber-Yogurt Sauce Grilled Seasonal Vegetables with Mediterranean Spice rub Served with Toasted Quinoa and Almond Salad, Baby Lettuces with assorted Vinaigrettes, Grilled Pencil Asparagus, Oven Roasted Vine Ripened Tomato, Summer Sweet Corn Salad, Locally Grown Strawberry Buttermilk and Thyme Short Cake, Dark and White Chocolate Trifle

The Backyard

Grass Fed Beef Burger & Classic Toppings with Brioche Bun Italian Sausages with Caramelized Vidalia Onions and Peppers with Sourdough Roll Herb and Garlic Marinated Grilled Chicken Served with Assorted Homemade Pickles, New Potato Salad , Sea Salted Kettle Chips, Summer Slaw, Grilled Seasonal Vegetables, Mixed sliced Fruit and Berries, Blondies, Brownies, Chocolate Chip Cookies and Homemade Madagascar Vanilla Ice Cream

AL FRESCO
 
 

“Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for a lifetime.” (Chinese proverb)

Ever wondered what to do with all the gadgets you got at your wedding? Want to have a few perfect dishes in your repertoire for the in-laws? Need to teach your husband some valuable life skills? A relaxing culinary exploration in your own kitchen could the answer. Cooking instruction is a perfect girl’s night in or fun family activity. Get a great meal and some easy chef hacks from a cooking class with Chef Kim.

 

Topics include: Knife Skills, Menu Planning Basics, Timing Mastery, Grilling, Braising, Sautéing, Poaching, Roasting, Sauces and Plate Presentation.

 

Classes are $100/hour with a 2 hour minimum(15% off for a booking of 3+ classes) in addition to the cost of food (+ 15% service charge).

COOKING CLASSES
 

All Menus are customizable, Minimum 50 guests

Reception Items

Raw Bar (North East Oysters, Littlenecks, Shrimp Cocktail, Crab)

Middle Eastern Display

( Baba Ghanoush, Hummus, Tabouleh, Kebbeh, Toasted Pita)

Artisan Cheese with Accoutrements

(Fig Jam, Crostini, French Baguette, Seedless Grapes, Dried Fruits)

Assorted Charcuterie with Mustard and Pickled Vegetables

Healthy Corner

(Seasonal Crudites, Kale & Cucumber Shooters, Seasonal Fruit kabob)

 3 or 4 course Plated Dinner

1

 Seasonal Herbed Greens, Vermont Gat Cheese, Toasted Almonds,

Opal Basil Vinaigrette

Grilled Vegetable Brick,  Roasted Red Pepper Crema

2

Lobster Terrine, Toasted Brioche  

Saffron Mussel Bisque 

Truffle Potato & Leek Soup with Crispy Shallot  

3

Pan Roasted Native Cod, Peruvian Potato Puree, Grilled Asparagus, Lemon Thyme Beurre Blanc

Salt Crusted Roasted Sirloin, Dauphinois Potatoes, Seasonal Vegetable

Roasted Chicken with Prosciutto Mousse, Cauliflower Risotto, Natural Jus

4

Homemade ice creams to complement Wedding Cake (Tahitian Vanilla Bean, Minted Chocolate, White Chocolate, Salted Caramel, Cherry)

WEDDINGS

 

Meal service includes shopping, full preparation of pre-selected healthy, seasonal dishes and includes 1 Protein and 2 Sides.  

 

Accommodations can be made for allergies, dietary requests and organic preferences (some additional fees may apply).

Weekly rate of $195 for 3 meals (feeds 4) -

introductory rate of $175 for the first experience

delivered family meals
 

25 person minimum

France 

Brie en “Croute” Chicken Cordon Bleu Quiche Lorraine Mini Croque Monsieur Duck Rillettes, Thin Crostini Provencale Tart Cheddar Gougeres

Italy

Caprese, Aged Balsamic Reduction Prosciutto Di Parma Three Cheese Arancini Marinated Olives Artisanal Italian Cheeses Coppa, Sopresatta, Bresaola Grissini & Focaccia

Cheese

Assorted Artisanal Local and Imported Cheeses with Fig Jam, Onion Marmalade, Seedless Grapes, Marcona Almonds and Honeycomb with French Baguette and Cranberry Pecan Bread

Middle Eastern

Baba Ghanoush Hummus Tabouleh Falafel, Tahini Yoghurt Sauce Lamb Kabobs

New England Raw Bar

Assorted North East Oysters, Shallot Mignonette Littleneck Clams Maine Crab Cake with Caper Aoili Poached Shrimp, Zesty Cocktail Sauce Duck Trapp Smoked Salmon with Traditional Russian Garnish

THEMED STATIONS
 

Menus are fully customizable with a variety of cuisines and styles available

Plated dinners: minimum of 10 and maximum of 25 guests

Reception and buffet events: minimum of 25 guests

 

Three Course Plated Menu from $95.00 per person

Four Course Plated Menu from $125.00 per person

Five Course Plated Menu from $175.00 per person

Heavy cocktail reception from $75.00 - $150.00 per person

BBQ and Garden Party Menus $55.00 - $100 per person

 Wait staff provided for parties of 11 or more and subject to 18% service charge and MA state tax.

PRICING
 

© 2017 by A Borrowed Chef.