Elegant Seated Holiday Dinner
Waiter Passed Hors d'oeuvres:
Brie and Caramelized Pear Quesadillas brandied apricot chutney
Caviar and Smoked Salmon Lollipop
Beef Short Rib Polenta Cup tomato-bordelaise drizzle
Warm Lobster Bisque Sake Cup
First Course:
Wild Field Greens Salad with citrus beets and oranges, gorgonzola crumbles, sugared walnuts and Champagne vinaigrette
or
Endive and Vegetable Salad marinated baby artichokes, asparagus, snap peas, feta cheese, toasted pine nuts and basil aïoli
or
Bouquet Salad tender multicolor lettuces, pomegranate seeds, toasted pistachio dust, white grapefruit, sherry-shallot vinaigrette
or
Teapot Soup Service ~ waiter to offer ~ coulis of roasted butternut squash with caramelized apple and crème fraiche and apple frizzle
Second Course:
Poultry Options:
Grilled Amish Chicken mushroom tarragon sauce, cauliflower gratin, haricot vert
Holiday Chicken Roulade stuffed with garlic spinach, sundried tomato and goat cheese, cider-glazed carrots and bacon and roasted corn gougere
Breast of Chicken apricot-thyme, blackberry reduction, asiago potato purée, dill-enhanced stem-on baby carrots
Mascarpone and Mushroom Stuffed Chicken Breasts leek Chardonnay jus, creamy sage-infused polenta, haricot vert
Walnut-Crusted Chicken Breast with Thyme-Pumpkin Sauce caramelized garlic whipped potato and parsnip, roasted portobello mushrooms
Seafood Options:
Pan-Roasted Skatewing brown butter sauce, roasted fingerling potatoes, sautéed green beans and chive oil garnish
Seabass Steamed in Banana Leaf saffron butter sauce, smoked corn souffle, medley of sautéed wild mushrooms
Roasted Arctic Char lemon butter sauce, asparagus ravioli, overnight tomatoes, fresh herb garnish
Pan Seared Halibut lemon basil sauce, squash risotto, zucchini ribbons, fizzled leek
Herb Crusted Salmon lemon caper sauce, braised shallots, sunchoke puree, baby pattypan squash
Beef Options:
Pepper Seared Filet of Beef Served Whole, and Served at Medium
roasted shallot sauce, pumpkin souffle with bourbon-molasses sauce, grilled asparagus, and a whole roasted shallot, chive oil, roasted red pepper aïoli and fresh oregano sprig garnish
Beef Tenderloin roasted shallot sauce, potato dauphinoise, asparagus, pepper and green bean bundle, roasted tomato coulis
Lightly Pepper-Crusted Beef Tenderloin wild mushroom and cabernet reduction sauce, sundried tomato risotto cakes and pignoli green beans
Braised Short Ribs served in a nest of frizzled leeks, tomato bordelaise sauce, sweet potato fondant, glazed parmesan crumb brussels sprouts
Tuscan-Sliced Bistecca Fiorentina arugula, olive oil, fresh oregano, basil, garlic-roasted fingerling potatoes and root vegetables
Vegetarian Options:
Mini Roasted Pumpkin Bowl with zuni harvest ragoût, peppers, squash, chili, beans toasted pumpkin seed garnish and roasted corn bread croutons
Braised Root Vegetables with Black Lentils accompanied by harvest potato mousse drizzled with truffle oil, fingerling potatoes, carrots, parsnips, small roasted beets and toasted crispy maple-glazed brussels sprouts and an oven-dried tomato sliver garnish
Ratatouille and Goat Cheese Ravioli sautéed pattypan squash with a vibrant vegetable chutney
Seated Dessert:
Rich Dark Chocolate Flourless Torte crystalized orange garnish decadent chocolate sauce
Apple Cider Beignets hot butter rum caramel sauce, honey ice cream and boozy figs
Valrhona Chocolate Decadence warm brazilian macademia nut caramel
Warm Pear-Cranberry Cobbler with Grand Marnier, crystalized ginger and egg nog ice cream
Waiters to Pass Salted Caramel Dark Chocolates
