Silverware Free
Appetizers and entrées you eat with your hands.
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(Photo: Bobby Doherty) |
Appetizer: Ricotta tea sandwiches with lump crabmeat, ricotta, scallions, and avocado or cucumber slices served on cut home-style white bread.
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(Photo: Bobby Doherty) |
Main: Thai sausage larb with ground pork and Thai chiles served on Bibb lettuce.
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(Photo: Bobby Doherty) |
Appetizer: Sliced bass ceviche with green and gold zucchini, opal basil, and tamarind.
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(Photo: Bobby Doherty) |
Main: Lobster-salad sandwich with aïoli, fried green tomato, and Bibb lettuce.
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(Photo: Bobby Doherty) |
Appetizer: New Orleans low-country boil with crawfish, smoked andouille sausage, corn on the cob, and potatoes.
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(Photo: Bobby Doherty) |
Main: Mound of fried chicken and biscuits.
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(Photo: Bobby Doherty) |
Appetizer: Parmesan cups with burrata, slow-roasted cherry tomato, and basil oil.
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(Photo: Bobby Doherty) |
Main: Butter-poached local sea scallops on mascarpone polenta cake with fresh chives and aged balsamic vinegar.
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(Photo: Bobby Doherty) |
Appetizer: Pizzettes with roasted sungold tomatoes, zucchini, and fresh mozzarella.
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(Photo: Bobby Doherty) |
Main: Moroccan lamb burger with tomato chutney, red-onion rings, and za’atar-chickpea cake.
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(Photo: Bobby Doherty) |
Appetizer: Cantaloupe gazpacho served in a glass with melon-butter-and-prosciutto crostini on top.
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Main: Saltimbocca chicken skewer wrapped in prosciutto and sage.
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(Photo: Bobby Doherty) |
Appetizer: Bagel chips with smoked-whitefish rillettes, black tobiko caviar, pickled onion, and dill.
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(Photo: Bobby Doherty) |
Main: Rye crisps with braised brisket, charred red cabbage, and fresh-grated horseradish.
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(Photo: Bobby Doherty) |
Appetizer: Seared tuna with cracked-black-pepper crust served on watermelon cubes and topped with jalapeño peppers.
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(Photo: Bobby Doherty) |
Main: Soft-shell-crab-tempura sandwich with heirloom-tomato relish and garlic-lemon aïoli.