CATERING - Holidays
Hors d'oeuvres:
Proscuitto with Melon
Sun-Dried Tomato Cream Cheese Tarts
Smoked Salmon Blinis
Shrimp Cocktail
Entrees:
Roast Goose with Concord Grape-Port Jus
Roast Beef Tenderloin with Mushroom Demi Glace
Green Beans with Pine Nuts
Grilled Vegetable Goat Cheese Terrine
Mashed Potatoes & Dinner Rolls
Dessert:
Linzer Torte
Lemon Cake with Berry Compote
Flourless Chocolate Cake with Chantilly Cream
Christmas Buffet:
Cajun Shrimp Cocktail Sirloin on Bruschetta with Green Salsa
Clams Oreganata Fava Bean Dip with Crudites
Stuffed Mushrooms with Parmesan and Truffle Oil Caesar Salad
Chicken Breasts Beurre Blanc with Lemon Cream Wild Mushroom Lasagna
French Beef Braise with Orange Herbs, and Roast Root Vegetables