Fall And Winter 2011 Catering

Suggested Catering Menu for Fall and Winter 2011 Hors d’oeuvres (choose 3) • • • • • • • • • •

Shrimp and Corn Fritters with Chive Aioli Seafood (or Vegetable) Spring Rolls with Coconut Curry Dipping Sauce Fried Oysters with Spicy Remoulade Hot and Hot Sushi Platters with Ponzu Sauce and Pickled Ginger (Seafood or Vegetable Rolls Available) Seasonal Fruit and Cheese Platter with Red Mountain Honey, Spiced Pear Chutney, Sesame Brittle and Nut Bread Roasted Lamb Lollipops (mini lamb chops) with Rich Jus (Add $3.00/person Upcharge) House Cured Gravlox Flatbread with Chive Crème Fraiche and Shaved Onions Angel Biscuits with Country Ham and Onion Marmalade Boiled Shrimp with Homemade Cocktail Sauce Prosciutto, Arugula and Goat Cheese Flatbread

Salad (choose 1) • • • • •

Apple, Almond and Endive Salad with Creamy Herb Dressing Mixed Baby Lettuces with Sliced Pears, Spicy Pecans, Goat Cheese and Lemon Dijon Vinaigrette Hearts of Romaine Salad with Shaved Parmesan, Homemade Croutons and Caesar Vinaigrette Bibb Lettuce Salad with Candied Pecans, Cambozola and Citrus Vinaigrette Arugula Salad with Sliced Apples, Goat Cheese and Walnut Vinaigrette

Entrée (choose up to 3) • • • • • •

Oven Roasted Chicken Breast with Vegetable Couscous, Arugula and Poblano Cream or Harissa Seared Fish (TBD) on Roasted Baby Vegetables with Lemon Beurre Blance Seared Fish (TBD) on Purple Mashed Potatoes with Haricot Vert and Brown Butter Sauce Hot and Hot Shrimp and Grits with Tomatoes, Fresh Thyme, Country Ham and Ver Jus Braised Veal Cheeks with Potato Gnocchi and Winter Vegetables Braised Beef Shortribs/ Osso Buco/ Lamb Shanks with Root Vegetable Gratin

• • •

and Rich Jus Grilled Beef Tenderloin with Roasted Fingerling Potatoes, Rapini, Parmesan and Truffle Oil Roasted Duck on Hunter-Style Risotto with Rich Broth and Truffle Oil Roasted Led of Lamb or Rack of Lamb with Vegetable Couscous, Beet Chutney and Mint Yogurt

Dessert (choose 1 or chef’s choice dessert platters) • • • • • • • • •

Cranberry and White Chocolate Bread Pudding with Cranberry Coulis Pecan Tart Lemon Buttermilk Tart Pear and Frangipane Tart Fruit and Cheese Platter with Red Mountain Honey, Spice Pear Chutney and Nut Bread Pear, Apple or Cranberry Crisp Chocolate Souffles with Crème Anglaise and Whipped Cream (30ppl max) Chocolate Pot de Crème Chocolate Lava Cakes with Vanilla Ice Cream