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