Passed Hors D’Oeuvres

Steak and Lobster

sliced tenderloin and Maine lobster meat on a house fried yukon chip with black salt and garlic butter

*gluten free*

Tempura Sweet Potato

with curry, peanuts and cilantro

*vegan and gluten free*

Fried Artichoke Heart

in parmesan broth with parsley and roasted grapes

*vegetarian*

Chicken Confit

with turmeric cream and ginger

Blue Crab Profiterole

lemon olive oil and celery

Passed Hors D’Oeuvres cont’d

Grapefruit and Jicama

with avocado and sugared pecan dust *vegan and gluten free*

Fried Kale and Pine Nuts with warm feta, artichoke hearts and red pepper olive oil *vegetarian*

Displayed Hors D’Oeuvres

Lamb Shank Cubano

red wine braised pulled from bone on a pressed torta roll with dijonaisse

with house cured bread and butter pickles

Pear Compote Crisp

with Robiola due Latti sherry reduction on dried fruit crisp *gluten free*

Sprout Skewer

brussels roasted with butter and sea salt skewered with sweet Peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze *vegan and gluten free*

Seafood Fromage Tarts

topped garlic butter bay scallops, bay shrimp and melted gruyere and parmesan

finished with lemon and herbs

Fried Chicken lollipop drizzled with maple bacon sauce

Displayed Hors D’Oeuvres cont’d

Southern Ham Rolls

Hawaiian rolls with cured ham, swiss cheese, horseradish and brown sugar

Deviled Egg Bar

bacon lardon, lemon crab salad, roasted tomatoes, fried jalapenos

*gluten free*

Pigs in Croissant

butter and flaky served with Dijon mustard and pepper jelly

Root Vegetable Bar

wedge potatoes, roasted yam soufflés, fennel and beet salad, and gaufrette chips with curry mayo *gluten free*

Plated Entrees

Roasted Chicken

parmesan and pancetta risotto, charred haricot vert, champagne lemon butter, and fried leek garnish *gluten free*

Pan Seared Sea Scallops

sautéed with brown butter over celery root puree, sautéed kale, fall corn, and gourmet mushrooms

garnished with and lemon celery salad and pecorino salad *gluten free*

Braised Beef Short Rib

with green beans and a winter potato salad of Greek yogurt, celery, bacon, chives and dill *gluten free*

Hazelnut Arctic Char

with sautéed sweet peas, and long grain black rice and craft tarragon butter *gluten free*

Plated Entrees cont’d

Tamari Marinated Flank Steak

lobster fried rice with scallion ginger and cabbage salad dressed with orange chile lime and garnished with grilled orange *gluten free*

Cured Pork Belly

over a ragout of mirepoix, parsnips, lentils and white beans with marjoram finished with dill cracklings, lemon zest and pork broth *gluten free*

Land and Sea

filet mignon topped with buttered lobster over Gruyere whipped potatoes and shaved asparagus *gluten free*

Salads and Sides

Fried Beets and Apples

sherry and basil syrup *gluten free*

Sautéed Napa Cabbage

with raisins, pine nuts

French Market Carrot Salad

matchstick carrots with parsley mint dill goats milk cheese and roasted walnuts *gluten free*

Winter Bread Salad

chiffonade kale, chopped brussels, sumac puta, butternut squash, pomegranate yogurt dressing *gluten free*

Warm Cauliflower Salad

over fried and roasted cauliflower with capers and diced tomatoes finished with lemon beurre blanc and shaved almonds *gluten free*

Salads and Sides cont’d

Roasted Parsnips with Brown Butter *gluten free*

Pumpkin Quinoa Salad

with roasted red onions and sheep’s milk cheese *gluten free*

Kale Cesar

with pumpkin seeds and butternut squash *gluten free*