Hors d’oeuvres
Classic Oysters Rockefeller
Andouille Sausage and Shrimp Fritter, Creole Aioli
Mini Lamb Sliders with Cumin Mint Mayonnaise, Bibb Lettuce
Crostini with Tenderloin of Beef, Horseradish Lemon Mayo and Onions Strings
Duck Satay, Cherry Soy Glaze
Sausage and Parmesan Cremini Mushroom Soup
Heirloom Tomato Soup with Basil Foam
Butternut and Tangerine Soup with Truffle Air
Demi Tasse of Roasted Pumpkin Soup with Ham Hock
Chicken Saltimbocca with a Brown Butter Sauce
Chicken and Boursin Turnovers
Mini Beef Wellingtons
Mac and Cheese Croquette with Smoked Plum Tomato Sauce
Turkey and Brie Puffs
Warm Goat Cheese with Orange Marmalade and Toasted Pistachios
Brie “Packages” with Preserved Apricots and Almond Praline
Twice Baked Fingerling Potatoes with Quattro Formaggi
Salads
Grapefruit and Boston Lettuce with Avocado Coriander Dressing
Baby Spinach and Wilted Bermuda Onion with Warm Feta Vinaigrette
Mache Salad with Goat Cheese and Roasted Beet with Pomegranate Vinaigrette
To enhance your course, you may also include a demi tasse of soup with your salad course
Main Entrees
Classic Individual Beef Wellington, Sauce Perigueux
Petit Filet of Beef, Roquefort Sauce, Roasted Fingerling Potatoes and Carrots
Filet of Beef, Potato Hash, Golden Raisin and Cracked Black Pepper Demi Glaze,Sautéed Spinach Nests
Crisp Skinned Red Snapper with Coconut Risotto and Red Curry Sauce with Cilantro
Georges Bank Oven Roasted Cod with Mediterranean Salsa
Grilled Swordfish with Roasted Corn Couli, topped with Arugula and Shaved Fennel and Roasted Shallot Vinaigrette and Dijon
Grilled Sliced Pork Tenderloin, Sausage Apple Spoon bread and Butternut Puree
French Cut Breast of Chicken, with Warm Crunchy Lentil Salad with Applewood Bacon