Our menu showcases a variety of small plates and main courses that feature tropical twists on classic dishes, fresh seafood, and as much locally farmed and grown produce as possible. The dishes are colorful and celebratory in both flavor and presentation to compliment the theme of a wedding weekend at Autumn Lane Estate.
Nest is a fully qualified, fully insured caterer that services all types of events and venues in Southern & Downeast Maine. We’ve handled Weddings, Corporate Events, Concerts, Birthday Parties and more. Whether you would like to use our venue or you have your own, reach out below to start the conversation.
Interested in Nest Catering for your wedding or event?
Here is where you start the culinary adventure. Please provide us with a little information about your event to start the conversation with. We'll follow up with additional questions, provide you with a quote for your custom catering package, and finally schedule a private tasting at our cafe located at Autumn Lane Estate overlooking Sebago Lake.
Meet the Chef: Isabel is a philosopher turned chef; After graduating from Bates College with a B.A. in Philosophy in 2020, the pandemic gave her some time to consider all her passions and ultimately discover her love for all things culinary. She then pursued a formal culinary training at SMCC, honed her skills as a private chef all over Maine, and rounded out her training as a line cook and sous chef in a few local restaurants. And, although she would consider herself primarily a savory chef, she aims to continue her education and experimentation with baking and pastry as well.
Richard Earl Leong Yu Ralya is a multidisciplinary artist currently living between Sicily and Hawaii. His works have been acquired for private collections in California, Hawaii, Istanbul, and Italy. Born in New York, raised in rural Northern Virginia, Richard moved to the West Coast to study engineering at the University of California, Berkeley where his first Art classes solidified his decision to pursue a degree in Art. After graduating with a BFA in Painting from the prestigious San Francisco Art Institute, Richard moved to Hawaii to be closer to family and develop his creative practice.... Read More
In 2015 he left Hawaii behind and moved to Istanbul Turkey to refocus his life around creativity and the making of Art. For the next two years, he traveled extensively and was invited to attend artist residencies in both Istanbul and Sicily. It was during this time that he redefined his notion of “studio” and developed his ideas for achieving creative independence while also embarking on projects that would expand his work beyond 2D painting and drawing. In 2017, Richard became the Artistic Director for the Sicilian non-profit association Art Project Graniti and set about the business of achieving creative independence with a focus on intuitively pursuing artistic projects. He is currently splitting his time between LLMN Studio (a creative think-tank based in Hawaii), Relje International (high end custom leather designs) and a new venture creating a web application to help manage the home-care of his father who is living with late stage Parkinson’s Disease.
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MAKE IT SWEET: Coconut flakes, house fruit compote, house pineapple/mango relish, fresh vanilla whipped cream, lime zest
MAKE IT SAVORY: Your choice of breakfast meat, goat cheese, scallions, egg;. Garnished with micro greens, brunoise bell pepper.
Cardamon Spiced Greek Yogurt topped with our house-made granola, fresh seasonal fruit, a honey drizzle, and lemon zest.
Canadian Bacon, poached egg, pineapple/date puree, house hollandaise. Garnished with micro greens.
Avocado , everything bagel seasoning, confetti egg atop a thick slice of nutty bread. Drizzled with house fruit compote shrub (balsamic/compote mixture), garnished with raw watermelon radish, micro greens, fresh lemon juice.
Rice, Corn, Scallion sautéed with house poke sauce, topped with fresh avo, jalapeño, chili oil. Add your choice of breakfast meat or sautéed mushrooms
Egg, Scallion, Marinated mushroom, Summer Squash, ricotta. Served with toast.
A rotating baked good, made fresh each morning.
*All breakfast items are served with a side of crispy homefries or fresh greens tossed in our house citrus dressing with the exception of the granola bowl.
Browned Butter, House Fruit Compote, Summer Slaw (Kholrabi/Citrus), Citrus juice and zest. Sold individually
Crispy crostini, burrata, house fruit compote shrub, pineapple relish. 4 per order.
Roasted beets, Kholrabi, Fennel, Mixed Greens, Goat Cheese, House summer citrus dressing. (1/2 order or entree) Add grilled chicken, shrimp, or salmon.
Raw sushi-grade tuna or salmon, rice, cucumber, shaved carrot, radish, edamame beans, avocado, sesame seeds, house poke sauce, house spicy mayo.
The name says it all.
Ham & swiss panino with pineapple/mango relish, greens. Add an egg and make it brunch!
Rotating weekly special with seasonal ingredients.
* All sandwiches served with side house salad tossed in our summer citrus dressing
Hotel Pan of Bacon, Sausage, Scrambled Eggs (1/2 veggie scramble, 1/2 plain)
Homemade granola, yogurt, fruit station
Avo toast bites (1/2 order of a la carte avo toast is a serving)
Fresh baked muffins/biscuits
Mixed green salad
Hotel Pan of homefries
Hawaiian panino bite
House-made Hummus and Veg platter(s)
Chips & Guac & Queso station - Disposable cups for each dip/presented by serving?
Grilled Cheese Bites
Quesadillas
Mashed Potato Station: bacon bits, cheese, butter, sour cream, scallions
French Toast w fruit salad, whipped cream, syrup
House-made focaccia pizza bites - Pepperoni, cheese, veg
BLT Bites
