Buffet Dinner Brought to you by

the MBL Falmouth Forum Committee

Contact: events@mbl.edu

Spring Radish & Arugula Salad

Peppery wild arugula and thinly sliced crisp radishes tossed with English cucumbers and shaved carrots.

Finished with a house-made white balsamic and shallot vinaigrette

Lemon & Rosemary Roasted Chicken 

Succulent slow-roasted chicken thighs marinated in extra virgin olive oil, cracked black pepper, garlic. Topped with Garden Chimichurri A vibrant, chilled herb oil made with fresh cilantro, flat-leaf parsley, and red wine vinegar

Grilled Garlic Lime Shrimp Skewer

Grilled Atlantic shrimp in a delightful garlic citrus marinade

Smoked Paprika Chickpea & Quinoa Harvest (Vegan) 

A protein-rich blend of tri-color quinoa and crispy roasted chickpeas, tossed with toasted pumpkin seeds and fresh parsley

Charred Broccolini

Tender stalks sautéed with shaved garlic, sea salt, and red pepper flakes, finished with a bright citrus zest

Herbed Fingerling Potatoes 

Roasted petite potatoes seasoned with sea salt and fresh thyme, prepared in cold-pressed olive oil.

Dessert

Red velvet cupcakes stuffed with chocolate ganache and a white chocolate frosting.

Accompanied by coffee, tea, ice water and one alcoholic(beer/wine) drink ticket