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Silverware Free

Appetizers and entrées you eat with your hands.

Catered by Fatty Crab


Appetizer: Ricotta tea sandwiches with lump crabmeat, ricotta, scallions, and avocado or cucumber slices served on cut home-style white bread.


Main: Thai sausage larb with ground pork and Thai chiles served on Bibb lettuce.


Catered by Roberta’s


Appetizer: Sliced bass ceviche with green and gold zucchini, opal basil, and tamarind.


Main: Lobster-salad sandwich with aïoli, fried green tomato, and Bibb lettuce.


Catered by Fig & Pig


Appetizer: New Orleans low-country boil with crawfish, smoked andouille sausage, corn on the cob, and potatoes.


Main: Mound of fried chicken and biscuits.


Catered by Miss Elisabeth’s


Appetizer: Parmesan cups with burrata, slow-roasted cherry tomato, and basil oil.


Main: Butter-poached local sea scallops on mascarpone polenta cake with fresh chives and aged balsamic vinegar.


Catered by The Smile


Appetizer: Pizzettes with roasted sungold tomatoes, zucchini, and fresh mozzarella.


Main: Moroccan lamb burger with tomato chutney, red-onion rings, and za’atar-chickpea cake.


Catered by Olives & Orange


Appetizer: Cantaloupe gazpacho served in a glass with melon-butter-and-prosciutto crostini on top.


Main: Saltimbocca chicken skewer wrapped in prosciutto and sage.


Catered by Mile End


Appetizer: Bagel chips with smoked-whitefish rillettes, black tobiko caviar, pickled onion, and dill.


Main: Rye crisps with braised brisket, charred red cabbage, and fresh-grated horseradish.


Catered by Tom Orlando Events


Appetizer: Seared tuna with cracked-black-pepper crust served on watermelon cubes and topped with jalapeño peppers.


Main: Soft-shell-crab-tempura sandwich with heirloom-tomato relish and garlic-lemon aïoli.