Fine food, fine wine.

____________________ COLD HORS D'OEUVRES

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      Cold hors d’oeuvres -- suggestions

      Seasonal vegetable crudite – choice of dips (curry, tzatziki, shrimp, smoked salmon etc.)

      Smoked salmon and chevre pinwheels

      Chilled gulf shrimp – traditional cocktail sauce

      Scallop sevicle

      Assorted fresh spring rolls

      Assorted meat, vegetable, and seafood pates

      Assortment of smoked fish and shellfish from local smokehouses

      Open-faced beef tenderloin sandwiches – homemade baguettes, pesto mayonnaise

      Display of local and imported cheeses

      Whipped feta and pimento with toasted pita crisps

      Hummus bi tahini

      Herbed Mediterranean olives

      Risotto stuffed grape leaves with avgolemono sauce

      Assortment of raw shellfish on the half shell

      Tuscan crostini with fig and olive tapenade

      Italian antipasto with imported meats, cheeses, and marinated vegetable

      Cippolini agrodolce (sweet and sour balsamic marinated baby onions)

      Baby red new potatoes with crème fraiche and caviar

      Greek style pickled button mushrooms

      Pickled Local Mussels on the half shell

      Cherry tomatoes stuffed with smoked mussels and smoked shrimp

      Marinated local carrots with mint and vinegar

      455 Flye Pt. Rd. Brooklin, ME  04616

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