CASUAL GATHERINGS  l  BUSINESS AND DROP OFF  l  RETAIL AND CAFE  l  WEDDINGS AND EVENTS  l  HOME   about contact cafe directions cafe hours heating tips employment ordering info   season inspired additions to our menu late winter   passover   st. patrick’s day   hors d’oeuvres cold   chicken tarragon or crabmeat salad in endive spears   shrimp salad in cucumber cups   smoked salmon canapés with lemon dill crème fraîche   beef tenderloin canapés with horseradish crème fraîche   lobster salad in cherry tomatoes   charred pork tenderloin on a jalapeño corn cake   smoked salmon roulades with cucumber and scallion cream cheese   pepper crusted rare tuna on fresh water chestnut with ginger-lime crème fraîche   jumbo shrimp with cocktail sauce   gazpacho shots in cucumber cups   sushi tuna roulades with wasabi aioli   smoked trout on a pumpernickel crisp   wild mushrooms on crostini   beef tenderloin on a pommes frites crisp with watercress crème fraîche   fresh fig with prosciutto, stuffed with goat cheese and wrapped in maple bacon with balsamic reduction (seasonal)   crab and avocado stuffed cherry tomatoes   pork tenderloin with garlic aioli served on a cranberry walnut crostini   baby new potatoes with caviar and crème fraîche   smoked salmon with dilled devonshire cream in a phyllo cup with capers and scallion   prosciutto arugula roulades   cherry tomatoes stuffed with pesto, fresh mozzarella and balsamic reduction   seared scallops in cucumber cups with shiitake mushrooms and vermouth drizzle   crab claws with chipotle-orange aioli   rare tuna on a gingered sweet potato cake with five-onion relish   grilled lamb noisette on olive crostini w. roasted garlic puree, red pepper and chives   great hill bleu cheese with apples and spiced walnuts on a belgian endive leaf with pear puree   charred pork tenderloin & fig puree served on a sweet potato crisp   profiteroles with assorted fillings: curried chicken, curried shrimp, lobster sherry, scallop parmesan,  prosciutto & blue cheese, fig & apple, beef-goose liver & mushroom   assorted nigiri and maki sushi with ginger, wasabi and soy   hot   franks in blankets   potato pancakes with raspberry applesauce   spinach and feta triangles   asparagus and swiss tartlets   grilled sirloin wrapped asparagus with boursin   fresh tomato tartlets   wild mushrooms in filo   vegetable spring rolls with sweet chili sauce   apricot fennel and gruyere filo rolls   brie & pear pockets with spicy pecans   chicken or vegetable pan seared dumplings with soy ginger dipping sauce   grilled vegetable or chicken quesadillas with guacamole and salsa   chicken tenderloin satays with peanut dipping sauce   mini crab cakes with remoulade   grilled lime marinated scallops   parmesan potato cups with prosciutto and garlic   maple glazed scallops in bacon   fig jam & st. andre tartlets with toasted coconut   coconut chicken skewers with spicy mango puree   peking duck wraps   grilled marinated jumbo shrimp   tandoori shrimp with apricot-curry glaze   chili marinated shrimp and pineapple on lemon grass skewers   grilled sea scallops, marinated in orange, ginger and soy and wrapped in snow peas   grilled hoisin duck on an angel hair pancake with caramelized pear, roasted cashew and radish sprouts   blackened duck breast on cranberry nut bread with orange chutney, toasted walnuts & chives   seared scallop and wild mushroom risotto cake with chive and white wine   grilled pesto shrimp with saffron aioli   crab cakes with roasted corn and jalapeño sauce   macadamia nut chicken with a plum-mustard sauce   grilled chive and red pepper polenta topped with sautéed spinach and warm chevre   rosemary and dijon crusted lollipop lamb chops   ricotta pesto crescents