HORS D'OEUVRES
Cauliflower Cakes
with Shallots, Fresh Herbs and Parmesan Cheese
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Hearts of Romaine
with Golden Beet Chevre, Golden Raisin Chutney, Candied Walnuts, Walnut Beet Powder
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Root Vegetable Phyllo Tart
with Citrus Pear Creme Fraiche
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Crispy Polenta
with Boursin Cheese, Pickled Fennel, Crispy Baked Kale
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Sweet Potato Biscuit with Fried Chicken
with Sorghum Butter and Tennessee Chow Chow Relish
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Pork Tenderloin Roulade
with Caramelized Onions, Bacon, Spinach, Black Pepper Au Jus
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Crispy Braised Pork Belly Tartine
with Parmesan Frico Toast, Sherry Maple Gastrique, Wilted Frisee
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Butternut Squash Fritter with Braised Beef
Horseradish Creme Fraiche
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Beef Tartare Toast
with Green Chilies, Radish Butter, Fresh Herbs
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Kabocha Squash Cake with Duck Confit
Cranberry Compote
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Smoked Prime Rib Slider on Pretzel Roll
with Beer Mustard, Baby Arugula and Gorgonzola
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Grilled Flatbread
Turkey Kafta Whipped Feta with Pumpkin, Roasted Red Pepper Coulis, Toasted Pumpkin Seeds, Fresh Herbs
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Lamb Sausage
Eggplant Jerky, Roasted Peppers, Sesame Cracker, Arugula Pesto
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Nashville Hot Oyster Slider
on Parker House Roll with Lemon Aioli and Pickled Fennel
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Everything Bagel Spiced Deviled Eggs
with Smoked Salmon
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Tuna Poke Bite
Sticky Rice, Tuna Poke, House-made Kimchee
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Crab Cakes
with Remoulade
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BOARDS
Seasonal Vegetable Board
Roasted, Raw, Pickled, Pureed
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Cheese Board
with Seasonal Accoutrements
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Charcuterie Board
with Seasonal Accoutrements
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Shrimp Cocktail Board
Bloody Mary Sous Vide Shrimp Board with Bacon, Celery Leaf, Olives and Bloody Mary Cocktail Sauce
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Beef Tenderloin Board
Sous Vide Beef Tenderloin served with Horseradish Aioli, Parker House Rolls, Roasted Tomatoes, Baby Arugula and Au Jus
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PLATED OPTIONS
Beef Tenderloin Braciole
Stuffed with Pine Nuts, Parsley, Garlic and Golden Raisins, Topped with Italian Red Wine Gravy with Roasted Acorn Squash and Crispy Baked Kale
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Turkey Confit Cakes
with Herbs and Cranberries, Braised Turnip Greens, Gravy and Crispy Sweet Potatoes
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Cold Smoked Pan Seared Salmon
Winter Squash, Ratatouille, Baby Arugula, Crispy Beets, Tarragon, Walnut Oil
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Pan Seared Scallops
with Mushroom Creole Sauce, Confit Crispy Baby Sweet Potato, Leeks and Baby Sorrel
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Cider Braised Chicken and Pork Belly
with Smoked Kabocha Squash Grit Cakes, Wilted Frisee and Grilled Scallions, Green Chili Oil
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Sous Vide Grilled Rack of Lamb
with Pumpkin Mole Sauce, Crispy Cheese Stuffed Masa Balls, Radish Greens, Crispy Plantains
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Pork Loin Roulade
Stuffed with Braised Winter Greens, Fennel and Apricots, Creamy Celery Root Polenta, Marsala Pork Jus, Pear and Cress Salad with Citrus White Balsamic Vin
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Ember Roasted Acorn Squash
Wild Mushroom Stuffed with Spinach Tomato Gravy
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DESSERTS
Chocolate Truffles
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Goo Goo Cluster Cookies
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Mini Pumpkin Spice Cupcakes
with Maple Frosting
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Chocolate Peanut Butter Brownie Bites
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