Caterer's Suggestions

Lunch  

Roast Beef with Brie, Watercress & Horse Cream.

Smoked Turkey toped with Provolone, Tomato Chutney & Mesculan.

Marinated Roma Tomatoes in Balsamic Vinegar with Fresh Basil, Mozzarella & Mesculan.

Herbed Tuna  Salad with Dill Sauce, Onion, Capers & Mesculan .

Ham with Marinated Apples, Crumbled Blue Cheese & Mesculan.

Panchetta with Fresh Spinach, Goat Cheese & Sun Dried Tomatoes.

Hummus with Roasted Peppers, Onions, Tomatoes & Sprouts.
 

Hors-D’ Oeuvre  

Sherried Crab and/ or Mushroom Empanadas.

Stout Braised Short Ribs with Cheddar Polenta.

Lobster Mousse in Puff Pastry Bouchees.

Tuna Carpaccio with Capers, Olives, Lemon zest & Arugula.

Smokey Tomato Comfit served on Baguette with Olive Relish.

Chicken and Peach/ Champagne Wontons.

Caramelized Onion, Mushroom & Boursin Tart.

Dinner  

Seared Beef Tenderloin with Bourbon Shallot reduction.

Sautéed Pork with Sage Cider Cream.

Vegetable Ragout over Parmesan Polenta with Roasted Pepper Coulis.

Roasted Salmon with Lemon Dill Aioli.

Goat Cheese & Sautéed Wild Mushroom Stuffed Chicken Breast with Pesto Cream Sauce.

Grilled Lamb Chop with Mustard, Molasses & Ancho Chili Glaze.

Seared Five Spice Duck Breast with Plum Wine Sauce. 

Sides

Shaved Brussel Sprouts with Toasted Walnuts and Pecorino.

Creamy Rosemary Mashed Root Vegetables.

Asparagus and Caramelized Onions.

Brown Butter and Scallion Mashed Potatoes.

Herb Butter Parsnips.

Desserts

Passion Berry Mousse Terrine with Peach and Raspberry Coulis.

Apricot and Peach Galette with Walnut Paste and Crème Fraiche.

Bittersweet Chocolate Cake with Chocolate Sauce and Toasted Almond Crème.

Toffee Cups with Strawberries and Champagne Sabayon.

Chocolate Crème Brulee.