35 ppl
Passed Hors D’ Oeuvres
Beef Wellingtons: bite size filet mignon baked in puff pastry with wild mushroom duxelle and Cabernet demi
Scallops: fresh day-boat scallops wrapped with local apple wood smoked bacon with fin herbs and smoked French sea salt
Finger crepes: warm savory buckwheat crepes rolled with arugula, prosciutto and imported provolone, dressed with olive oil and drizzled aged balsamic
Potato soup: espresso mug shooter of Abby’s potato celeriac soup topped with chive oil
Blintz: Russian style blini rolled with crème fraiche, parsley, and shallot confit cut into bite size pieces and topped with Russian Sevruga caviar
Platters
Smoked fish: hot smoked Chilean Sea Bass, hot smoked golden Trout with traditional accompaniments and chive crème fraiche mousse
Crudités: a mix of vegetables, some roasted, some raw, with caramelized French onion dip, and roasted garlic aioli
Charcuterie: various smoked and cured meats, duck rilletes, goose mousse, with pickled vegetables and wild mushroom duxelle, shallot confit, and red pepper puree
Breads and crackers to accompany the other platters and with spreads and roasted garlic and rosemary infused olive oil, rose petal confit and fig almond spread
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