Some books simply beg to become a dinner party, and Elin Hilderbrand’s The Five Star Weekend is one of them. I obsessed over the in-depth food descriptions throughout this book so much, I knew I wanted to create a menu out of it — my girlfriends approved and we threw a little girls night!
I created a Nantucket-inspired menu — all inspired by Hollis herself. Since this was girls night gathering, I kept everything in small, easy-to-eat portions so we could graze, pour wine, and chat.
It felt coastal, celebratory, and just elevated enough—exactly the kind of menu I imagine serving during a five-star weekend on Nantucket.
The Five Star Weekend Girls’ Night Menu
● Cilantro-Lime Swordfish Spoons with Charred Corn Salad and Avocado Sauce
● Nantucket Lobster Salad Rolls with Lemon and Chives
● Mini Prosciutto and Fresh Peach Pizzas with Whipped Ricotta, Hot Honey, and Herbs
● Sour Cream and Roasted Onion Dip with Cape Cod Potato Chips
● Hollis’s Bacon-Rosemary Pecans
**This menu serves approximately eight as a generous appetizer-style meal
Cilantro-Lime Swordfish Spoons w/ Charred Corn Salad and Avocado Sauce
Makes: 16 to 20 tasting spoons
Ingredients
For the swordfish
● 1¼ pounds swordfish steaks, about 1 inch thick
● 2 tablespoons extra-virgin olive oil
● Zest of 1 lime
● 1 tablespoon fresh lime juice
● 2 tablespoons finely chopped fresh cilantro
● 1 garlic clove, grated or minced
● ½ teaspoon kosher salt
● ¼ teaspoon freshly ground black pepper
For the charred corn salad
● 2 cups fresh or thawed frozen corn kernels
● 1 tablespoon olive oil
● ¼ cup finely diced red bell pepper
● 2 tablespoons finely diced red onion or shallot
● 1 tablespoon finely chopped fresh cilantro
● 1 tablespoon fresh lime juice
● ¼ teaspoon kosher salt, plus more to taste
For the avocado sauce
● 1 ripe avocado
● ½ cup plain Greek yogurt
● 2 tablespoons fresh lime juice
● 2 tablespoons fresh cilantro leaves
● 1 small garlic clove
● 2 to 4 tablespoons cold water, as needed
● ½ teaspoon kosher salt
For serving
● 16 to 20 disposable or ceramic tasting spoons
● Small cilantro leaves and lime zest, optional
Instructions
1. Marinate the swordfish. Pat the swordfish dry. Whisk together the olive oil, lime zest, lime juice, cilantro, garlic, salt, and pepper. Coat the fish and refrigerate for 15 to 20 minutes. Because the marinade contains lime juice, do not leave the fish in it for several hours or overnight.
2. Make the corn salad. Heat a large skillet over medium-high heat. Add the olive oil and corn and cook without stirring for 2 minutes. Continue cooking, stirring occasionally, until the corn is lightly charred, about 4 to 5 minutes total. Transfer to a bowl and let cool. Stir in the bell pepper, red onion, cilantro, lime juice, and salt. Refrigerate until ready to assemble.
3. Make the avocado sauce. Blend the avocado, Greek yogurt, lime juice, cilantro, garlic, and salt until smooth. Add cold water, 1 tablespoon at a time, until the sauce is soft enough to spoon or pipe. Cover the surface directly with plastic wrap and refrigerate.
4. Cook the swordfish. Heat a grill or grill pan over medium-high heat. Grill the steaks for about 3 to 4 minutes per side, depending on thickness, until just cooked through and opaque in the center. Transfer to a plate and let cool, then refrigerate until chilled.
5. Assemble. Cut the chilled swordfish into ¾-inch cubes. Add a small spoonful of avocado sauce to each tasting spoon, followed by charred corn salad and one cube of swordfish. Garnish with cilantro or lime zest if desired. Serve chilled or cool.
Make-Ahead Note
The corn salad and avocado sauce can be prepared earlier the same day. Grill and chill the swordfish the day of the party for the freshest texture. Assemble the spoons shortly before serving.
Nantucket Lobster Salad Rolls
Makes: Approximately 20 mini rolls
Ingredients
● 1 pound cooked lobster meat, chilled and cut into bite-size pieces
● ⅓ cup mayonnaise (homemade recommended)
● 1 small celery stalk, very finely diced
● 1½ tablespoons finely chopped fresh chives, plus more for garnish
● 1 teaspoon fresh lemon juice
● 1 teaspoon finely grated lemon zest, plus more for garnish
● 1 teaspoon kosher salt + more to taste
● Freshly ground black pepper, to taste
● 20 mini or 10 regular sized sweet rolls
● 3 tablespoons salted butter, melted
● Lemon wedges, for serving
Instructions
1. In a large bowl, whisk together the mayonnaise, celery, chives, lemon juice, lemon zest, salt, and pepper.
2. Gently fold in the lobster meat, being careful not to break up the larger pieces. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Heat the oven to 375°F. Using a small paring knife, cut a narrow oval from the top of each roll and gently pull out a little of the bread, creating a pocket without cutting through the bottom.
4. Arrange the rolls on a sheet pan, brush the tops and insides lightly with melted butter, and bake for 4 to 6 minutes, until warmed and lightly toasted.
5. Allow the rolls to cool slightly, then fill each with lobster salad. Finish with extra chives and lemon zest. Serve with lemon wedges.
Make-Ahead Note
The lobster can be cooked, cut, and refrigerated one day ahead, and the salad can be mixed several hours before serving. Hollow and butter the rolls before traveling, then toast and fill them at the party so they stay soft inside and crisp around the edges.
Mini Prosciutto and Fresh Peach Pizzas w/ Whipped Ricotta, Hot Honey, and Herbs
Makes: 12 mini pizzas
Ingredients
For the whipped ricotta
● 1 cup whole-milk ricotta
● 1 tablespoon extra-virgin olive oil
● 1 teaspoon finely grated lemon zest
● ¼ teaspoon kosher salt
For the pizzas
● 1 pound prepared pizza dough, at room temperature
● All-purpose flour, for dusting
● 1 tablespoon olive oil, plus more for brushing
● 1 ball fresh mozzarella- grated
● 4 ounces thinly sliced prosciutto, torn into ribbons
● 2 ripe but firm peaches, thinly sliced
● 2 to 3 tablespoons hot honey
● ¼ cup small fresh basil leaves or torn basil
● Fresh thyme leaves, optional
● Flaky sea salt
Instructions
1. Make the whipped ricotta. Add the ricotta, cream, olive oil, lemon zest, salt, and pepper to a food processor. Process for 1 to 2 minutes, scraping down the bowl as needed, until light and smooth. Refrigerate until ready to use.
2. Heat the oven to 475°F. Place a large sheet pan or pizza stone in the oven while it heats.
3. Divide the dough into 12 equal pieces. On a lightly floured surface, stretch or roll each piece into a small oval, approximately 3 by 5 inches.
4. Carefully arrange the dough on parchment paper covering a sheet pan. Brush lightly with olive oil, top with mozzarella and prosciutto. Bake for 8 to 10 minutes, until puffed and golden.
5. Let the crusts cool for 2 to 3 minutes. Dollop each with whipped ricotta, then top with fresh peach slices.
6. Drizzle with hot honey and finish with basil, thyme if using and flaky salt. Serve warm or at room temperature.
Make-Ahead Note
The ricotta can be whipped one day ahead. Shape the dough a few hours ahead and refrigerate the rounds between lightly oiled sheets of parchment. For the best texture, bake the crusts and add the toppings shortly before serving.
Sour Cream and Roasted Onion Dip w/ Cape Cod Potato Chips
Serves: 8 to 10
Ingredients
● 2 large yellow onions, thinly sliced
● 2 tablespoons salted butter
● 1 tablespoon olive oil
● 2 tablespoons kosher salt, divided
● 1 ½ cup sour cream
● 1 ½ tablespoons Worcestershire sauce
● 1 teaspoon garlic powder
● 1 teaspoon onion powder
● ¼ teaspoon freshly ground black pepper
● 1 tablespoon finely chopped fresh chives, plus more for garnish
● Cape Cod potato chips, for serving
Instructions
1. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the onions and 1 tablespoon salt.
2. Cook for 30 to 40 minutes, stirring occasionally, until the onions are deeply golden and very soft. Lower the heat if they begin browning too quickly. Let cool completely, then roughly chop.
3. In a bowl, stir together the sour cream, mayonnaise, Worcestershire, garlic powder, onion powder, black pepper, remaining salt, and chives.
4. Fold in most of the caramelized onions, reserving a spoonful for the top. Taste for seasoning and add more Worcestershire, salt, garlic, and onion powder until perfectly flavored. Cover and refrigerate for at least 2 hours, preferably overnight.
5. Before serving, taste for seasoning and add more salt, Worcestershire, garlic, and onion powder if needed — it should taste very flavorful and not bland. Spoon the dip into a shallow bowl. Top with the reserved onions and extra chives. Serve with plenty of Cape Cod potato chips.
Make-Ahead Note
This dip is actually better the next day. Prepare it up to two days ahead and keep it refrigerated in an airtight container.
Hollis’s Bacon-Rosemary Pecans - a Sweet, Savory Take-Home Treat
Makes: About 4 cups, enough for 8 to 10 small favor bags
Ingredients
● 4 cups pecan halves
● 6 slices thick-cut bacon
● 3 tablespoons pure maple syrup
● 2 tablespoons light brown sugar
● 1½ tablespoons finely chopped fresh rosemary
● ½ teaspoon kosher salt
● ¼ teaspoon freshly ground black pepper
● ⅛ teaspoon cayenne pepper, optional
Instructions
1. Heat the oven to 325°F. Line a large rimmed sheet pan with parchment paper.
2. Arrange the bacon on a separate parchment-lined sheet pan and bake until crisp, about 15 to 20 minutes. Transfer to paper towels and reserve 1 tablespoon of the rendered bacon fat. Once cool, finely chop the bacon.
3. In a large bowl, stir together the maple syrup, brown sugar, rosemary, salt, black pepper, cayenne if using, and the reserved bacon fat.
4. Add the pecans and toss until evenly coated. Spread them in a single layer on the prepared sheet pan.
5. Bake for 18 to 22 minutes, stirring once halfway through, until toasted and fragrant. Watch carefully during the final few minutes because the maple coating can darken quickly.
6. Let the pecans cool completely, stirring once or twice as they cool to prevent large clusters. Toss with the chopped bacon shortly before serving or packaging.
Make-Ahead and Packaging Note
For the crispest results, prepare the glazed rosemary pecans an day ahead and store them in an airtight container at room temperature. Refrigerate the cooked bacon separately, then combine it with the pecans shortly before filling the favor bags. If there are leftovers, transfer them from the bags to an airtight container and refrigerate because they contain bacon.
How to Serve the Menu
This is a generous menu for eight women served heavy-appetizer style. I arranged the swordfish tasting spoons on a platter, placed the warm lobster rolls together on a tray, and sliced or served the pizzas as they came from the oven. The onion dip went in a low bowl surrounded by Cape Cod chips, and everyone received a miniature bag of bacon-rosemary pecans to take home.
To keep the evening manageable, prepare the onion dip and lobster salad the day before. Make the whipped ricotta, corn salad, avocado sauce, and glazed pecans earlier on the day of the party. Save the swordfish, toasted rolls, pizza crusts, and final assembly for closer to serving time.
Add chilled white wine, rosé, or sparkling wine, a simple cheese board if you would like, and plenty of time around the table with your favorite women. That is really all you need for your own five-star weekend.
This menu is an independently created party menu inspired by Elin Hilderbrand’s novel and television series The Five Star Weekend. It is not affiliated with or endorsed by the author, publisher, or television production.
