Winter

Passed hors d’oeuvres

Lamb pita bites

with toum and sumac onions

North African spiced shrimp skewers

with chermoula

Eggplant Croquette

with harissa + cilantro aioli

Crostini

with roasted squash, fresh ricotta + mint

Mezze

Beef kibbeh

with Hungarian wax pepper labne

Harissa Grilled Chicken

Spinach Fatayer + Cheese Borek

Lemony Fattoush

Charred Cauliflower

with pomegranate, mint, yogurt + toasted pumpkin seeds

Warm farro

with roasted poblano peppers and butternut squash

Za’atar pita chips + fresh pita bread

with beet hummus, smoky baba ganoush, muhammara, Forklift stuffed grape leaves, marinated olives

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Basbousa Semolina Cake

with rose petals

Passed hors d’oeuvres

Short rib tacos

with apple cabbage slaw

Chicken and Waffles

with New England maple crema

Mini lobster grilled cheese

Buffalo brussels sprouts

with creamy blue cheese

Duck and gruyere croquettes

with forklift citrus marmalade

Raw bar

Local Oysters, Littleneck Clams, and Shrimp

with Forklift’s Cocktail Sauce, Classic Mignonette, Lemons, and Hot Sauce.

Carving station

Beef Tenderloin

stuffed with creamed spinach

Grilled Salmon

with red-wine anchovy butter

Little gem caesar salad wedges

with garlic breadcrumbs

Potato celeriac gratin

Iggy’s rolls

with fennel butter

Asian station

Build your own lettuce wraps

Thai chicken or 5-spice grilled tofu with crisp vegetables, sweet chili jam, peanut sauce + sriracha

Charred cauliflower banh mi

with forklift pickles + japanese mayo

Spicy Sichuan cucumber salad

Assorted maki and nigiri

served with soy dipping, pickled ginger and wasabi

Desserts

Donut and Hot Cocoa Station

BUTTERSCOTCH POT DE CREME

peppermint mallomars

Chocolate rosemary shortbread cookieS with salted caramel