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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.