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
