45ppl
Platters:
Crudités
Shrimp cocktail
Main:
Rosemary and garlic braised lamb shank cannelloni with artichokes barigoule, roasted radicchio, and beluga lentils
Intermezzo: Tangerine sorbet
Duck leg confit with warm roasted cabernet grapes and endive salad, spiced hazelnuts and red wine grape jus
Intermezzo: Naval Orange brochette
Grilled all natural American Kobe hangar steak “fiorentina” with roasted fingerling potatoes and a ragout of sun choke and spinach
Intermezzo: Chilled Clementine soup shot
Salt cod brandade cake with crème fraiche and ossetra caviar
Torchon of foi gras with blood orange marmalade, tarragon celery salad and grilled brioche toast points
Maryland style crab cakes with spicy remulade and salad of frisee, smoked fennel, cornichons and roasted red peppers
Japanese Kobe beef carpacio rubbed with lemon, drizzled with olive oil, and topped with shaved white truffle and parmesan, peppery watercress salad and a pinch of sel gris
Warm baked brie “en croute” with tangelo gastric
Dessert:
Platter of Abby’s assorted baked goods including, but not limited to, cheese babka, crumb cake, winter squash bread, assorted chocolate truffles, cookies, lemon bars, candied fruits
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