Cuisine
Rustic Gourmet is the exclusive food provider for Lambert Place. In its five years as an open restaurant, Rustic Gourmet earned a loyal following and numerous awards, including the Zagat Award for Excellence.
Canapés | Beef | Pork | Poultry | Seafood | Vegetables | Salad
Pasta, Potatoes, Grains | Pates, Dips, Cheese | Dessert, Fruit | Seated Dinner
Pasta, Potatoes, Grains | Pates, Dips, Cheese | Dessert, Fruit | Seated Dinner
Canapés & hors d’ouevres | |
| Wild mushroom ravioli | |
| Open faced bacon & tomato tea sandwiches | |
| Nantucket smoked trout dip in phyllo cups | |
| Ham & watercress spirals | |
| Chesapeake bay crab cakes | |
| Spanakopita | |
| Bite size pastry shells with melted brie & fruit | |
| Polenta with gorgonzola, red grape & pistachio “dust” | |
| Crostini with chevre & strawberry salsa | |
| Seasonal soup “shooters” | |
| Mini beef wellington | |
| Mini chicken wellington | |
| Beef sate with jade sauce | |
| Thai peanut chicken sate | |
| Seared maine diver scallops with soy plum glaze | |
| Shrimp with lemon, leeks & capers | |
| Skewered caprese salad | |
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Beef | |
| Cracked black pepper beef tenderloin | |
| Sweet & sour meatballs | |
| Teriyaki sesame meatballs | |
| Medallions of veal | |
| Beef tips & wild mushrooms | |
| Rosemary rubbed petite lamb chops | |
| Hickory smoked barbecue | |
| (above items include appropriate breads, sauces & garnish) | |
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Pork | |
| Ginger sesame roast pork tenderloin | |
| Roast pork tenderloin with cranberry apple chutney | |
| Medallions of pork with honey & lime | |
| Pork tenderloin with roasted apples & caramelized onions | |
| Medallions of pork with grapes, shallots & port | |
| Hickory Smoked Barbecue | |
| (above items include appropriate breads, sauces & garnish) | |
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Poultry | |
| French lemon chicken | |
| Hickory smoked barbecue | |
| Champagne chicken | |
| Chicken with tangerine, honey & chipotle glaze | |
| Stuffed chicken breasts (spinach & cheese or mango & cranberry) | |
| Wild mushroom chicken | |
| (above items include appropriate breads, sauces & garnish) | |
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Seafood | |
| Cold peeled shrimp | |
| Roasted wild alaskan salmon filet | |
| Marinated shrimp | |
| Seared sesame tuna | |
| Chesapeake bay crab cakes | |
| Hot lump crabmeat | |
| Imperial crab dip | |
| Hickory roasted salmon | |
| Norwegian smoked salmon | |
| Smoked pecan trout pate | |
| Poached salmon filets | |
| Grilled shrimp with lime & garlic | |
| (above items appropriate breads, sauces & garnish | |
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Vegetables | |
| Crudités with lemon herb dip | |
| Asparagus tips with gremolata | |
| Roasted carrots with butter & dill | |
| Zucchini gratin | |
| Roasted crudités | |
| H’aricot vert with shallots & herbs | |
| Marinated mushrooms | |
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Salad | |
| Spicy thai cucumber | |
| Leafy green | |
| Baby arugula, pine nuts & chevre | |
| Rustic greek | |
| Roasted garlic & lemon Caesar | |
| Baby spinach, feta & grape tomatoes | |
| Chopped Italian | |
| Oriental sesame | |
| Celery root & apple slaw | |
| Arugula, lemon & pecorino | |
| Baby lettuces, feta & watermelon | |
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Pasta, Potatoes, Grains | |
| Smoked mozzarella tortellini with roasted red peppers | |
| Penne with pesto, pine nuts & sundried tomatoes | |
| Orzo with lemon, parsley & pistachios | |
| Garlic shallot mashed potatoes | |
| Toasted Israeli couscous with pine nuts & carmelized onions | |
| Herbed rice pilaf | |
| Thyme rubbed roasted potatoes | |
| Morrocan couscous with orange zest | |
| Orzo with tomatoes, dill & feta | |
| Peanut sesame noodles | |
| Potato gratin | |
| Pasta with capers, tomatoes, garlic & gremolata | |
| Risotto & portobello lasagne | |
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Pates, Dips, Cheese | |
| European & domestic cheese board, olives, nuts | |
| Baby bries, assorted toppings, water crackers | |
| Herbed vegetable spinach dip | |
| Baked artichoke pate | |
| Toasted pepita dip | |
| Roasted red pepper hummus, cucumbers, pita chips | |
| Herbed chevre, roasted tomatoes, country olives | |
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Dessert, Fruit | |
| Chocolate covered strawberries | |
| Mini key lime tartlets | |
| Mini cannolis | |
| Italian cream puffs with caramel dipping sauce | |
| Seasonal fruit display | |
| Chef’s selection of desserts & fruit | |
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Seated Dinner$60 per person | |
| Canapés (select three)
Open faced bacon & tomato tea sandwiches Nantucket smoked trout dip in phyllo cups Ham & watercress spirals Artichoke & olive tarts Chesapeake bay crab cakes Spanakopita Bite size pastry shells with melted brie topped with raspberries & grapes |
|
| 1st Course (select one)
Roasted red pepper soup Corn & potato chowder Artichoke pate with country olives & crostini Herbed potato soup Roasted tomato soup |
|
| 2nd Course (select one)
Roasted garlic lemon Caesar Baby arugula, pinenuts & pecorino Rustic garden with chevre & pecans Rustic greek Baby spinach, feta & grape tomatoes with olive vinaigrette Rustic garden with blue cheese & pistachios |
|
| Entrée (select One)
Beef tenderloin with bordelaise sauce French lemon chicken Halibut with citrus beurre blanc & gremolata Roast pork tenderloin with dijon tarragon sauce Wild mushroom ravioli Salmon with soy plum glaze |
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| Seated dinners are served with two accompaniments & assorted rolls & breads | |
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Please note that menus are seasonal and subject to change.
All menu prices are subject to 8% sales tax and 5% service charge.
Service staff:
Buffet = 1 server per 25 guests
Seated buffet = 1 server per 15 guests
Seated dinner = 1 server per 10 guests
Bar = 1 per 50 guests
Servers - $135 each
Bartenders - $135 each
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