Winter Menu Suggestions
Passed Hors d’Oeuvres:
- Chef’s Seasonal Artisan Crostini topped with Goat Cheese, Port Wine Poached Fig, Microgreens Salad
- Warm Brie Phyllo Cups topped with Muscat poached Pear Fruit Compote
- Crispy “Southern Style” Grits Cakes with Pimento Cheese and Bayou Shrimp
- Mini Open Faced Shrimp and Lobster Rolls on Potato Rolls with Cucumber-Apple “Slaw”
- Chicken and Smoked Gouda Tartlets with Sherry, Shallots and Chives
- Buffalo Chicken Cakes with Blue Cheese Sauce and Celery Relish
- Duck Confit on Brioche Toast with Housemade Pear Jam, Micro Arugula
- Tomato-Pomegranate Cocktail Meatballs with Tzatziki Dipping Sauce
Salad:
- Endive Salad with Cauliflower, Cannellini Beans, Fresh Chives, Parsley and Feta, Lemon-Rosemary Vinaigrette
- Smoked Trout Salad with Mache, Radicchio, Watercress, Braeburn Apple, Walnuts, Mustard Dressing
- Arugula Salad with Roasted Red and Golden Beets, Pistachios, Goat Cheese, Mint, Orange-Pomegranate Vinaigrette
Entrée:
- Syrah Braised Beef Short Ribs with Reduction Sauce Grilled Broccolini with Gremolata, Whipped Roasted Garlic Yukon Gold Potatoes
- Coffee & Cocoa Braised Pork Cheeks with Citrus Gastrique Rustic Smashed Roasted Garlic Root Vegetables, Sautéed Cabbage and Kale with Mustard Seeds
- Pan Seared Charmoula Marinated Sea Bass with Moroccan Roasted Red Pepper Salsa Rice and Lentils with Frizzle Fried Onions, Braised Eggplant with Tomato and Chickpeas
Dessert:
- Pear Gallette with Almond Frangipane and Vanilla Bean Ice Cream
- Pecan-Bourbon Bread Pudding with Butterscotch Sauce
- Eggnog Crème Brulee with Chocolate Dipped Tuile Cookie
