Hors d'Oeuvres

Caponata on Crostini

Gruyere-Chive Fritters with Apple Chutney

Smoked Salmon Sushi Rolls with Cucumbers and Dill Crème Fraiche

Tamarind-Spice Glazed Chicken Skewers with Cilantro Relish

Cumin Spiced Beef on Tortilla Rounds with Monterey Jack Cheese and Guacamole

Mini BLT’s with Maple Glazed Bacon

First Course

Winter Salad of Roasted Yellow Beets, Cauliflower, Red Grapes and Walnuts with crumbled Maytag Blue Cheese and Black Pepper Biscuits

Truffle Risotto Cake served with a Warm Mushroom Salad over Mixed Greens with Lemon, Olive Oil and Shaved Parmesan Cheese

Pumpkin Ravioli with a Creamy Mascarpone Sauce

Butternut Squash and Green Apple Soup with Handmade Fennel Crackers

Shrimp “Etoufee” over Rice with a Celery and Pepper Slaw

*alternate meat option available

Entree

 

 

Salmon with a Maple-Soy and Ginger Glaze Jasmine “Fried Rice” with

Egg, Scallion and Bok Choy

 

 

Braised Chicken with Apples and Bourbon Herbed

Polenta Brussel Sprouts with Bacon

 

 

Crispy Duck Breasts with Pomegranate Demi-Glace Cauliflower and

Leek Gratin Wilted Greens with Garlic

 

 

Roasted Pork Tenderloin with Fig and Orange Chutney Garlic Potato

Puree Roasted Fall Vegetables

 

 

Seared Beef Strip Loin with Belgian Dark Brown Ale Reduction Steakhouse Potato Wedges with Herbs and Sea Salt Creamed Spinach

 

 

Dessert

 

 

Red Wine Poached Pear Clafoutis

Upside-Down Cranberry Spice Cake with Crème Fraiche and Candied Ginger

 Butterscotch Pudding with Almond Wafers and Whipped Cream

Profiteroles with Vanilla Ice Cream, Chocolate Sauce and Candied Pecans

Fallen Chocolate Soufflé Cake with Chantilly Cream and Sour Cherry Sauce