Incomparable Cuisine

Menu's displayed on this page are only a small sampling of what Zen Craft can do for your event. We work with you to build custom menus, stations, buffets and themes to match any event and personality. 

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Lobster Grilled Cheese
buttery grilled sandwiches with fontina cheese and Maine lobster

Chesapeake Crab Crisps
lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Crab Cakes
with crisp apple slaw & pomegranate aioli

Ebi Shrimp
Black Tiger shrimp glazed with a miso aioli

Lobster Pineapple
sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette

Bacon-Wrapped Diver Scallop
diver scallop wrapped in peppered bacon on a sweet potato pancake


Rockfish Sandwich
wild rockfish flan sandwiched between crisp wonton sheets with lobster mayonnaise

Norwegian Lollipop
smoked salmon, roasted nori seaweed pinwheels resting in wheatgrass with chive and dill crème fraîche

Shenandoah Smoked Trout
smoked trout on European cucumber rounds with horseradish crème fraîche

Osetra Caviar on Potato Crisps
fresh osetra caviar on waffle potato chips with sour cream and snipped chive


Applewood Smoked Salmon Flowers
salmon rosettes on toasted pumpernickel triangles with mango relish

Tuna Nicoise
seared tuna on baby ficelles

Shrimp with Cucumber and Dill
on a brioche round

Sesame-Crusted Thai Chicken Salad
on white bread triangles with black and white sesame seeds

English Cucumber & Boursin Cheese
with watercress on marbled bread

Bucheron Goat Cheese and Yellow Pear Tomato
with arugula on a brioche toast point


Veal Oscar
veal, asparagus and crabmeat served in a demitasse spoon with Béarnaise sauce

Pomegranate Lollipop Lamb Chop
baby lamb chops marinated and served with pomegranate mint sauce

Prosciutto Purses
filled with mascarpone cheese and a drizzle of truffle oil tied with a chive ribbon

Beef Tataki
loin of beef seared to a medium rare sliced thin with ponzu vinaigrette on an endive spear

Grilled New York Sirloin
slices of New York strip on whole grain toast with Maytag blue cheese and tomato jam

Short Rib Sliders
braised beef short rib on mini buns with horseradish cream

Roast Beef Crostini
rare beef tenderloin and baby arugula on toasted ficelle with an artichoke-red pepper relish


Chicken Samosas
minced chicken breast blended with ginger, garlic, tomato, and Indian spices folded in crisp phyllo leaves with cilantro dipping sauce

BBQ Chicken Sliders
breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a ping pong bun

Lemon Chicken
grilled chicken breast with lemon thyme and sweet roasted garlic, with agave mustard dipping sauce

Chicken Satay
grilled free-range chicken breast marinated in Asian spices, on bamboo skewers with Indonesian peanut sauce

Coconut Chicken
breast of chicken in toasted Hawaiian coconut with orange blossom honey mustard sauce

Grilled Chicken Bruschetta
chicken breast with Parmesan and Asiago cheeses, balsamic marinated tomato and sweet basil on toasted focaccia

Magret Duck Flapjacks
hoisin barbecued duck breast on sweet corn pancakes with sour cherry compote

Strawberry and Foie Gras
California strawberries with Hudson Valley foie gras

Bob White Quail Egg
poached quail eggs on buttered brioche with gold leaf and American Sturgeon caviar


Artichoke Fritters with Shallot Aioli
artichoke hearts fried in herb batter, dusted with Parmesan cheese and served warm with lemon wedges and shallot aioli

roasted flatbread with black olives, caramelized onion and roma tomatoes

Portobello Sliders
mini mushroom burgers with Asiago cheese on rosemary buns

Provencal Tartlets
confit of heirloom tomato tartlets with Pernod cream

Caprese Pipette
cherry tomatoes, basil and a liquid blend of mozzarella

Roasted Peewee Potatoes
sea salt roasted heirloom fingerling potatoes, passed in paper cones

Garlic and Gorgonzola Mashed Potato Cigars
Idaho potatoes and blue cheese in crispy phyllo pastry with chive crème fraîche

Sweet Basil Beignet

crispy, warm fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce

Vermont Grill
grilled Vermont cheddar cheese sandwiches with vine-ripened tomato

Smoked Gouda Tart
Gouda cheese and toasted pine nuts baked in a mini tartlet with Granny Smith apple compote



Kennebunkport Lobster Bisque
with crisp lobster wontons in demi tasse cups

English Pea Blini
with beet cured Norwegian salmon and crème fraîche

Duck Confit Crostini
with Coach Farms goat cheese, arugula and sour cherry salad

Butternut Squash and Cranberry Tartlets


Sage and Fava Bean Custard
with California green and white asparagus, Meyer lemon with crispy fried egg


Sirloin of Prime Beef
with Spring garlic cloves, glazed carrots, cepes, bone marrow and Bordelaise syrup


Honeycomb Apple Parfait
with French Nougatine cream, candied grapefruit and burnt orange sauce

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Maine Lobster Club Sandwich
on brioche toast

Tuna Cones
savory cornet filled with ahi tuna tartar and a dollop of crème fraîche and ostera caviar

Foie Gras French Toast
foie gras mousse and pears

Orange Chicken and Pumpkin Spring Rolls
with spicy mandarin sauce


Baby White Asparagus in Ambush
with Oregon morels, tasso ham and midnight moon goat cheese


Roasted Lamb Loin with Treviso Marmalade
with seared fennel, polenta tuiles and Sicilian olive tapenade


Warm Chocolate Cake
with hazelnut ice cream, passion fruit curd and almond brittle

To speak with an event specialist please call (844) ZEN-CRAFT or email



Buffet Reception I


Grilled  Lamb Loin
local carrot puree, charred cipollini onions, roasted fennel and crisp pine nut polenta, romesco sauce and basil oil

Spiced Copper River Salmon
lobster mashed potatoes with bouillabaisse sauce

Grilled Prime  Hanger Steak
with cauliflower creamed spinach, hen of the woods, red shallot puree and natural jus

Apple and Cranberry Tart Tatin
with a goat cheese crema

White and Green Asparagus Display
with pea tendrils, morels, black truffle-sherry vinaigrette

Hydroponic Bibb Lettuce
with crisp bacon, avocado and Oregon smokey blue, green goddess dressing

Autumn Bread Basket
date nut bread, pumpkin seed bread and parker house rolls with fig butter


Pear and Caramel Charlotte
flourless chocolate cake layered with caramel mousse and diced poached pears served with a vanilla sauce

Chocolate Negresco
coffee meringue, dark chocolate mousse with a ganache glaze

Pecan Pralines
pecan clusters with brown sugar and maple syrup 

Caramel Vanilla Slab
flourless chocolate cake, caramel mousse and vanilla cream with a caramel glaze


Buffet Reception II


Kobe Style Beef Short Ribs
celery hearts, radishes, fiddleheads, grainy mustard spaetzle, reduced braising juices with lovage soffritto

Maine Lobster and Pumpkin Risotto
roasted Baby Boo pumpkins with porcini mushrooms, green courgette, Maine lobster and toasted pumpkin seeds

Pan Roasted Springer Mountain Chicken Breast
couscous, butternut squash and scallions, Chermoula yogurt, cucumbers and olives

Tenbrinks Farms Heirloom Tomato Terrine
with burrata cheese, basil and tomato crostini

Grilled Eggplant and Prosciutto Panini
with herbed ricotta and first pressed olive oil

Oven Roasted Yellow and Red Beets
with five spiced Montrachet cheese, apples, arugula, and apple cider vinaigrette


Chocolate Peanut Butter Cake
chocolate cake with peanut butter fudge, semisweet chocolate ganache, toasted pecans, and caramel drizzle

Red Velvet Cheesecake
red velvet sponge cake layered with baked cream cheese cake with cream cheese icing and sour cherry confit

Tiramisu Éclair
cream puffed filled with coffee pastry cream, a chocolate ganache glaze

Milk Chocolate and Valencia Orange Mousse
with sour cherries and almond shortbread