DINNER IDEAS

A SELECTION OF PASSED HORS D’OEUVRES…

PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER COULIS

POLENTA CRUSTED ARTICHOKE HEARTS WITH CHEVRE

FIG AND MASCARPONE BEGGARS PURSE

PORTABELLA MUSHROOM TARTS IN A ROASTED GARLIC FLAN

VEGETARIAN SPRING ROLLS WITH MANGO MUSTARD DIPPING SAUCE

(SEE HORS D’OEUVRES MENU IDEAS)



A STATIONARY HORS D’OEUVRE PRESENTATION OFFERED AS YOUR GUESTS ARRIVE BY THE FIREPLACE…

IMPORTED AND LOCAL DOMESTIC CHEESE BOARD TO INCLUDE:

  • STATESBORO BLUE CHEESE

  • THOMASVILLE TOMME

  • GREEN HILL

  • SMOKED PROVOLONE

  • GEORGIA GOLD CHEDDAR

  • LA BONNE VIE BLACK PEPPERED BRIE

DOUX SOUTH SWEET PEPPER RELISH SERVED WITH FRESH FRUIT, NUTS AND DRIED FRUITS

FRESH BAKED SEASONAL BREADS AND CROSTINI

SIGNATURE CRAB IMPERIAL SERVED WITH TOASTED CROSTINI



SIGNATURE COCKTAILS…

FROSTED CRANBERRY COSMOPOLITAN

SPICED AMARETTO SOURS

OR

LATE HARVEST BLACKBERRY SANGRIA



ADJOURN TO THE BALLROOM FOR DINNER - AT THE CARVING BOARD…

PRIME ANGUS STRIP LOIN PREPARED MEDIUM TO MEDIUM RARE AND SERVED WITH HORSERADISH CREAM

ROASTED BREAST OF CHICKEN WITH LEMON CITRUS AIOLI

FRESH SALMON MEDALLIONS WITH HOISIN AND BLACKENED SESAME SEEDS

GARLIC RED SKIN MASHED POTATOES

FRESH GREEN BEANS WITH SHALLOT BUTTER

WARM FRESHLY BAKED BREADS WITH BUTTER TO THE SIDE



AND FOR DESSERT...

A SELECTION OF FULL SIZED CAKES, PETITE BITES, AND HOLIDAY SWEETS TO INCLUDE BUT NOT LIMITED TO:

PEPPERMINT CHOCOLATE COOKIES

GINGER SPARKLER COOKIES

PECAN PIE

PEPPERMINT CHEESECAKE

WARM BREAD PUDDING

MACARONS

ESPRESSO TORTE

RASPBERRY TRUFFLES

ASSORTED PIE SHOTS.



A MEDITERRANEAN STATION…

PASTA FLORENTINE WITH TORTELLINI AND BLANQUETTE OF CHICKEN BREAST

PENNE WITH ROASTED GARLIC MARINARA AND A CHIFFONADE OF FRESH BASIL

CLASSIC CAESAR SALAD WITH HOUSE-MADE CROUTONS AND REGGIANO PARMASEAN

HERBED FOCACCIA AND BREADSTICKS WITH BLACK PEPPER AND CIPPOLINI ONION MASCARPONE TO THE SIDE



LUNCHEON IDEAS

AN OFFERING OF PASSED HORS D’OEUVRE PRESENTED BY THE FIREPLACE…

PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER AIOLI

CHICKEN AND VEGETABLE QUESADILLAS SERVED WITH CUMIN SCENTED SOUR CREAM

SAVORY WILD MUSHROOM TARTS

SIGNATURE COCKTAIL RIPE RASPBERRY COSMOPOLITAN



ADJOURN TO THE BALLROOM - GRAND BUFFET LUNCHEON

WHISKY RUBBED STRIP LOIN PREPARED MEDIUM RARE AND CARVED BY AN ATTENDANT

CITRUS AND HERB ROASTED BREAST OF CHICKEN WITH LEMON THYME AIOLI

FRESH HERB AND GARLIC FRAGRANCED SALMON MEDALLIONS

NEW AND RED POTATO AU GRATIN DAUPHINOISE

PERFECTLY COOKED ORZO PASTA FRAGRANCED WITH ROASTED GARLIC AND CARAMELIZED SHALLOT, SERVED IN A WHITE WINE AND VEGETABLE JUS REDUCTION

WHOLE GREEN BEANS ROASTED WITH SMOKED ALMONDS

TRADITIONAL CAESAR SALAD



Holidays Menu Ideas