Menus (Recent Examples)

The following are various sample menus from recent weddings and private parties that Ripe Hospitality has serviced. Our chefs have worked at the top restaurants in New England and are fully trained in all types of luxurious cuisine – our menus are a collaboration between our culinary team and each client. Because of this, we offer fully customizable menus and selections.

For inspiration, many items are taken into consideration including budget, season, and theme. Please contact us for a customized proposal, or to discuss specific menu options.

60th Birthday Cocktail Celebration

Passed Signature Cocktails

SIDE CAR: cognac, cointreau, fresh lemon
ROB ROY: chivas, sweet vermouth, orange bitters
CHAMPAGNE TOAST: pol roger / cuvee sir winston churchill

Passed Hors d’ouvres

HOUSE-CURED SALMON, MACHEGO CREAM, CAPERS, AND ENGLISH CUCUMBER
CHILLED WHITE ASPARAGUS SOUP WITH HAZELNUT FROTH
“BURGER AND FRIES”: WHITE TRUFFLE TOPPED, MINI KOBE BURGER ON POTATO CRISP
BAY SCALLOPS, TINY SHRIMP, AND SMOKY AIOILI IN SCALLOP SHELLS
FRIED “ONE-BITE” RISOTTO CAKE FILLED WITH ROBIOLA CHEESE AND DUCK CONFIT

Passed Small Plates

SEARED CHILEAN SEA BASS WITH FAVA BEAN, FENNEL, AND CITRUS SALAD
BAROLO BRAISED SHORT RIBS OF BEEF WITH GRILLED RAMPS AND MORELS

Passed Mini Desserts

RHUBARB TARTLETS
HOMEMADE MINI CHOCOLATE ECLAIRS
INDIVIDUAL MEYER LEMON AND BASIL PANNA COTTA

Summer-time Cooking Party

During 45 minute Cooking Demonstration

Pitchers of White Sangria
COCKTAIL-STYLE CAROLINA SHRIMP
FLATBREADS WITH HOMEMADE LEMONY HUMMUS

Cooking Class Topics:

Grilling, Olive Oils, Quick Vegetable Dishes, and Pasta Making

Dinner Menu (served family style)

GRILLED BONE-IN VEAL AND PORK CHOPS WITH SEA SALT, OLIVE OIL AND BALSAMIC
QUICK FAVA BEAN AND RED ONION RAGU
FRESH TAGLIATELLE WITH SHAVED ASPARAGUS, PARMESAN, AND MARSCAPONE
LOCAL STRAWBERRY SHORTCAKES WITH FRESH WHIPPED CREAM

Red and White wines, still and sparkling water served with dinner

Wedding Reception – Plated Dinner

Passed Signature Cocktails During Cocktail Hour

RASPBERRY “BELINI”: nino franco nv, homemade raspberry spumante
COSMOPOLITANS: kettle one, fresh lime juice, cranberry
CHAMPAGNE TOAST: vueve cliquot rose ‘01

Passed Hors d’ouvres During Cocktail Hour

CHERRY TOMATO AND MOZZERELLA NAPOLEON WITH BASIL AND BALSAMIC
MINI LOBSTER ROLLS ON BRIOCHE
BEEF CARPACHIO ON ASIAN SPOONS WITH TRUFFLE AND MICRO WATERCRESS SALAD
HONEY LAQUERED ROASTED CHICKEN BITES

Plated First Course

LOCAL GREENS AND EDIBLE FLOWERS DRESSED WITH A SWEET WINE VINAIGRETTE

Plated Second Course

CAVATELLI WITH FRESH ENGLISH PEAS, LOCAL SWEET CORN, CREAM AND PARMESAN

Plated Entrée (choice of)

GRILLED GRASS-FED BEEF TENDERLOIN WITH SPICED RED WINE SAUCE
ROASTED QUAIL WITH LEMON AND HERB SAUCE
PAN SEARED CHILEAN SEA BASS WITH OLIVE OIL AND SEA SALT
SERVED WITH SEASONAL VEGETABLES, CHANTERELLE MUSHROOMS, AND POTATO GRATIN
Tables set with assorted breads and butter
Red and White wines, still and sparkling water served with dinner

Dessert (either Passed During Dancing or Buffet)

slices of wedding cake plated
ASSORTED MINI FRESH FRUIT TARTS (Passed)
ASSORTED COOKIES (Passed)
INDIVIDUALLY SERVED CHOCOLATE MOUSE (Passed)

Bar-B-Que Picnic Party

Sample Menu 1:

Specialty Drinks

IMPORTED AND DOMESTIC MICROBREWS, RED AND WHITE WINE
MOJITO: caribbean rum, fresh lime juice, mint syrup
CAIPIRINHA: cachaca, fresh limes, turbinado sugar

Grill Station

SLIDER BAR: GRASS-FED BEEF, FREE-RANGE TURKEY, AND HOMEMADE BEAN BURGERS
seeded or unseeded rolls; blue, swiss, and american cheeses; traditional accompaniments
GRILLED ITALIAN SAUSAGES WITH SLICED PEPPERS AND ONION ON TORPEDO ROLLS
SMOKED AND LAQUERED ST LOIUS STYLE PORK RIBS

Side Station

CAESAR SALAD WITH SHAVED PARMESAN AND GARLIC CROUTONS
POTATO SALAD WITH BACON AND DIJON MUSTARD DRESSING
INDIVIDUAL BAGS OF KETTLE COOKED POTATO CHIPS

SAMPLE Menu 2:

BAR:

CALIFORNIAN RED AND WHITE WINES
DOMESTIC AND LIGHT BEER ON TAP

Stationary Appetizer:

ASSORTED GRILLED PIZZAS