50 ppl
Passed Hors D'oeuvres: Eggnog Shooter: home made warm rum spiked eggnog
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
Platters
Crudités: a mix of vegetables, some roasted, some raw, with caramelized French onion dip, roasted garlic aioli, and garlic herb cream
Charcuterie: various smoked and cured meats with smoked golden trout mousse, pickled vegetables, wild mushroom duxelle, shallot confit, and red pepper puree
Cheese: a variety of our favorite artisinal cheeses from around the world, with ripe winter citrus fruits, dried fruits and spreads
Bread: Breads and crackers to accompany the other platters with roasted garlic and rosemary infused olive oil for dipping
Mini- entrée
Goose: Sliced roulade of goose rolled and traditional stuffing, on potato puree with game demi
Soup: Fish and bread soup shooter in espresso mug with chive oil
Duck: Confit of duck leg with white wine braised endive, roasted hazelnuts and cranberry coulis
Dessert
Dessert: Holiday cookies, cakes, candies, fruits, chocolates and other sweets
50 ppl
No comments:
Post a Comment