MENU

The Menu here is provided to offer a better explanation of some of the dishes we cook for events, over the Argentinian grills or on the food truck. The possibilities are endless and menus for each event are always personalized to reflect the wishes of the host or hostess.

Sandwiches:
Banh Mi
Korean chili cured pork shoulder, pickled vegetables, sriracha aioli, french roll

Hog & The Hen
Bacon wrapped chicken sausage, frisee & apple salad

Fried Bologna
House-made bologna, melted comte cheese, mustard greens

Moroccan Lamb Meatballs
Flatbread, yogurt-harissa sauce, pickled onions & chili

Crispy Duck
Marinated cucumbers, greens, kimchi remoulade

Wild Mushroom Grilled Cheese
Potato bread, raclette

HQ Burger
english muffin, spicy sauce, pickles, greens

From the Fire:

Paella
A traditional Spanish dish, initially cooked over an open fire to feed farm workers in the field- great for feeding a large crowd. Using seafood from Wood Mountain Fish we do an “Americanized” version with clams, shrimp, rabbit, chorizo and saffron scented Spanish rice.  Large pans are set out on the table for guests to help themselves either family style or buffet.

Clambake
Clams, mussels, shrimp, lobster, sausages, corn and potatoes are steamed together. Seafood is brought up from the Boston market by Wood Mountain Fish the day before your event. The food is served family style or on a buffet for your guests to help themselves. There are so many versions of this tradition up and down the coast. This is a great option if you want the guests involved with their meal. Guests are peeling their own shrimp, shelling clams and mussels, dipping their treasures in sauces.

Pig Roast
We use our full array of grills to cook your locally raised pig. Each part of the pig deserves special treatment and respect. We prepare four dishes for a unique family style or buffet meal.

   Cauldron-Head & hocks
   Fried Pork Bo Ssam- Crispy pork, lettuce wraps, pickled          vegetables, spicy sauces
   Grill-Shoulders & trim
   Sausages- A variety of sausages, lentils, vegetables
   Spit-loin & belly
   Porchetta- Studded with herbs & garlic, slowly roasted,          griddled bread
   Flat Iron-leg
   Steaks- Seared and topped with salsa verde

 
Sides & Snacks:

Gazpacho with crème fraiche and herbs

Marinated olives with orange & olives

Marinated anchovies (or sardines) with EVO, lemon and parsley

Vegetables:
Roasted Romano Beans and Cipollini Onions

Charred Shishito Peppers with Lemon and EVO

Tomato Salad with Micro Herbs

Escarole Salad with Parmesan, Lemon, Griddled Croutons