Passed Hors d’Oeuvres
Stations
Private Dining Lunch
Private Dining Dinner (4 Course Options)
Private Dining Dinner (3 Course Options)
Locke-Ober Chef's Menu

Passed Hors d’Oeuvres

(for parties under 40 people)

Selection 1
Spinach Stuffed Mushrooms
Curried Cauliflower in Phyllo
Crostini with Tapenade and Goat Cheese
Sesame Chicken Skewers
One Chef’s Choice of the Day

Selection #2
Crostini of Roasted Red Peppers
Cheese Pennies
Crispy Crab Dumplings
Lobster Cheddar Toast
One Chef’s Choice of the Day

Selection #3
Vegetable Tempura
Stuffed Potato Cups with Blue Cheese
Crispy Crab Cakes with Remoulade
Steak Cubes served with Béarnaise Sauce
One Chef’s Choice of the Day

Selection #4
Lamb Kabob with Fresh Mint
Prosciutto Wrapped Asparagus in Pastry
Scallops Wrapped in Bacon
Caviar, Crème Fraiche on Brioche   
One Chef’s Choice of the Day

Chef Lydia Shire’s Specialty Hors d’ Oeuvres
(can be ordered individually)
Edmunds Roka Shrimp
Demitasse Cups Filled with JFK’s Lobster Stew
Tuna Tartare Purses
Caviar, Crème Fraiche on Potato Slices
Duck Confit Spring Rolls
Parmesan Lace Cups filled with Lobster Risotto

(for parties over 40 people)

Selection #1
Spinach Stuffed Mushrooms
Curried Cauliflower in Phyllo
Crostini with Tapenade and Goat Cheese
Sesame Chicken Skewers
One Chef’s Choice of the Day

Selection #2
Crostini of Roasted Red Peppers
Cheese Pennies
Crispy Crab Dumplings
Lobster Cheddar Toast
One Chef’s Choice of the Day

Selection #3
Vegetable Tempura
Stuffed Potato Cups with Blue Cheese
Crispy Crab Cakes with Remoulade
Steak Cubes served with Béarnaise Sauce
One Chef’s Choice of the Day

Selection #4
Lamb Kabob with Fresh Mint
Prosciutto Wrapped Asparagus in Pastry
Scallops Wrapped in Bacon
Caviar, Crème Fraiche on Brioche   
One Chef’s Choice of the Day

Chef Lydia Shire’s Specialty Hors d’ Oeuvres
(can be ordered individually)
Edmunds Roka Shrimp
Demitasse Cups Filled with JFK’s Lobster Stew
Tuna Tartare Purses
Caviar, Crème Fraiche on Potato Slices
Duck Confit Spring Rolls
Parmesan Lace Cups filled with Lobster Risotto

Stations

(for parties under 40 people)

Seafood Bar:
Shrimp Cocktail
Local Wellfleet Oysters on the Half Shell
Clams on the Half Shell
Fresh Lemon, Cocktail Sauce and Mignonette

Assortment of Imported and Domestic
Fine Cheeses with Fresh Fruit

Buffet Dinner:
Baby Field Greens with
Crumbled Goat Cheese,
Cranberries and Shallot Vinaigrette
Ricotta and Parmesan Ravioli with Smokey Tomato Sauce

Whole Roasted Salmon Filet
Herb and Caper Vinaigrette
Fragrant Rice and Sautéed Vegetables

Carved Roast Beef Tenderloin
Mushroom Bordelaise Sauce
Homemade Popovers and Buttered Haricots Vert

For Dessert
Chef’s Assortment of Sweet Endings

(for parties over 40 people)

Seafood Bar:
Shrimp Cocktail
Local Wellfleet Oysters on the Half Shell
Clams on the Half Shell
Fresh Lemon, Cocktail Sauce and Mignonette

Assortment of Imported and Domestic
Fine Cheeses with Fresh Fruit

Buffet Dinner:
Baby Field Greens with
Crumbled Goat Cheese, Cranberries and Shallot Vinaigrette
Ricotta and Parmesan Ravioli with Smokey Tomato Sauce

Whole Roasted Salmon Filet
Herb and Caper Vinaigrette
Fragrant Rice and Sautéed Vegetables

Carved Roast Beef Tenderloin
Mushroom Bordelaise Sauce
Homemade Popovers and Buttered Haricots Vert

For Dessert
Chef’s Assortment of Sweet Endings

Private Dining Dinner
Four Course Options

(for parties under 40 people)

First Course
(One to  Two  Choices)
Rum & Tobacco Smoked Salmon
Acorn Squash Bisque…Crème Fraiche…Toasted Walnuts
Carpaccio of Beef…Hot Chili Oil Noodle* 
Jonah Crab Cake with Mashed Avocado and Red Pepper Mayonnaise
JFK’s Lobster Stew
Lobster Bisque

Second Course
(One to Two Choices)
Locke-Ober’s Limestone Lettuce 
Caesar Salad with Parmesan Croutons*   
Mesclun Salad with Goat Cheese  
Frisee and Endive Salad with Gorgonzola Crostini 

Entreé
(One to three Choices)
Grilled Salmon…Shallot Buerre Blanc
Black Angus Filet, Mushroom Bordelaise
Broiled Boston Schrod
Sautéed D’Artagnan Chicken, Lemon Herb Jus
Rack of Lamb, Rosemary Garlic Reduction
Roast New York Sirloin Steak “au Poivre”
Grilled Swordfish with Fried Calamari, Smoked Tomato Butter
Petite Filet with Stuffed Jumbo Shrimp

Dessert
(One to two Choices)
  Profiteroles with Espresso Ice Cream and Chocolate Sauce
Vanilla Bean Crème Caramel 
Baked Alaska
Mixed Berry Lemon Sponge Short Cake
Soft Double Dark Chocolate Cake with Two Sauces and Whipped fresh Cream
Trio of Sorbet with Fresh Fruit

(for parties over 40 people)

First Course
(One Choice)
Rum & Tobacco Smoked Salmon
Acorn Squash Bisque…Crème Fraiche…Toasted Walnuts
Carpaccio of Beef…Hot Chili Oil Noodle* 
Jonah Crab Cake with Mashed Avocado and Red Pepper Mayonnaise
JFK’s Lobster Stew
Lobster Bisque

Second Course
(One Choice)
Locke-Ober’s Limestone Lettuce 
Caesar Salad with Parmesan Croutons*   
Mesclun Salad with Goat Cheese  
Frisee and Endive Salad with Gorgonzola Crostini 

Entreé
(Maximum of 3 Choices)
Grilled Salmon…Shallot Buerre Blanc
Black Angus Filet, Mushroom Bordelaise
Broiled Boston Schrod
Sautéed D’Artagnan Chicken, Lemon Herb Jus
Rack of Lamb, Rosemary Garlic Reduction
Roast New York Sirloin Steak “au Poivre”
Grilled Swordfish with Fried Calamari, Smoked Tomato Butter

Dessert
(One Choice)
  Profiteroles with Espresso Ice Cream and Chocolate Sauce
Vanilla Bean Crème Caramel 
Baked Alaska
Mixed Berry Lemon Sponge Short Cake
Soft Double Dark Chocolate Cake with Two Sauces and Whipped fresh Cream
Trio of Sorbet with Fresh Fruit

*Meats are served raw or cooked to order : consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness.

Private Dining Dinner
Three Course Options

(for parties under 40 people)

First Course
(One-two Choices)
Clams Casino
Chilled Maine Crab Louis
Butternut Squash Ravioli…Toasted Sage and Garlic
     Mike Mullin’s Clam Chowder
Locke-Ober’s Limestone Lettuce
Caesar Salad with Parmesan Croutons* 

Entreé
(Maximum of 3 Choices)
Grilled Salmon…Shallot Beurre Blanc
Broiled Boston Schrod
Black Angus Filet, Mushroom Bordelaise
Sautéed D’Artagnan Chicken, Lemon Herb Jus
Sautéed Halibut with Lemon Risotto
Roast New York Sirloin Steak “au Poivre” 

Dessert
(One to two Choices)
Vanilla Bean Crème Caramel
Trio of Sorbet with Fresh Fruit
Profiteroles with Espresso Ice Cream and warm chocolate sauce
Baked Alaska
Soft Double Dark Chocolate Cake with Two Sauces and Whipped fresh Cream
Mixed Berry Lemon Sponge Short Cake

(for parties over 40 people)

First Course
(One Choice)
Clams Casino
Chilled Maine Crab Louis
Butternut Squash Ravioli…Toasted Sage and Garlic
     Mike Mullin’s Clam Chowder
Locke-Ober’s Limestone Lettuce
Caesar Salad with Parmesan Croutons* 

Entreé
(Maximum of 3 Choices)
Grilled Salmon…Shallot Beurre Blanc
Broiled Boston Schrod
Black Angus Filet, Mushroom Bordelaise
Sautéed D’Artagnan Chicken, Lemon Herb Jus
Sautéed Halibut with Lemon Risotto
Roast New York Sirloin Steak “au Poivre” 

Dessert
(One to two Choices)
Vanilla Bean Crème Caramel
Trio of Sorbet with Fresh Fruit
Profiteroles with Espresso Ice Cream and warm chocolate sauce
Baked Alaska
Soft Double Dark Chocolate Cake with Two Sauces and Whipped fresh Cream

*Meats are served raw or cooked to order : consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food borne illness.

Locke-Ober Chef’s Menu For parties under 20 Menu Includes Chef’s Choice of 4 Passed Hors d’oeuvres Appetizers (Two Choices) Potted’ Escargots Bourguignons Hot Foie Gras…Muscat Steamed Jumbo Yellow Raisins…Thinnest Semolina, Olive Oil, & Rosemary Cracker JFK’s Lobster Stew Salads Bibb Lettuce with Drops of Strawberry Balsamico…Green Goddess Dressing Entrees (Three Choices) Blackened Lamb Rump Steak with Almond Honey Glaze & Pommes Frites Dover Sole Meunière or with White Clam Sauce Pine and Maple Roasted Cod with Canada’s Baked Petit Pork Pie “Tourtiere” Brick Chicken with Pot of Ancho Spiced Chantilly Mashed Potato Rare Duck…Charred…Wasabi & White Soy Dry-Aged Sirloin…Man’s or Lady’s Lobster Savannah 2lbs Dessert (Two Choices) Baked Alaska   Profiteroles with Espresso Ice Cream and Warm Chocolate Sauce Vanilla Bean Crème Caramel Soft Double Dark Chocolate Cake with Two Sauces and Whipped fresh Cream Mixed Berry Lemon Sponge Short Cake Trio of Sorbet with Fresh Fruit All non-alcoholic beverages are included in the price. Please choose one of the following bottled waters to be served at your event: VOX, Fiji, or Sole

*Meats are served raw or cooked to order: consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness.