The $450-a-Head Dinner

Photograph by Carl Tremblay

1. HEAVEN ON A HALF SHELL

A cocktail-hour raw bar features shrimp cocktail, local oysters, and clams.

2. BON APPETIZER

A parade of passed hors d’oeuvres includes mini potato pancakes with crème fraîche, seared steak bites, and grilled lamb chops.

3. INTO THE WILD

The first course of braised red cabbage wrapped in smoked wild salmon comes with cucumber-radish slaw, paddlefish caviar, sprouts, and haricots verts.

4. A LOBSTER TALE

A salad of chilled local lobster, diced cucumber, and greens gets dressed in truffle vinaigrette and lobster oil.

5. BRING ON THE BEEF

The main dish: filet mignon with bacon-sherry vinaigrette and cardamom-dusted jumbo prawns.

6. HAPPY ENDING

A rich Grand Marnier–laced cake by Cakes to Remember has strawberry butter-cream inside and orange-blossom icing on top; a separate dessert bar completes the sugar rush.

7. BAR NONE

Generous libations include five hours of top shelf open bar, $100 bottles of cabernet and chardonnay, and Veuve Clicquot Brut Champagne .

8. A DIFFERENT CLOTH

There are no plain plates and napkins here—Rentals Unlimited supplies upgraded linens, flatware, and dishes.