2008 HOLIDAY DINNER MENU
Passed Hors d'Oeuvres
Canapé Assortment
Roasted Sirloin with Blue Cheese and Caramelized Onions
Grilled Vegetable and Feta Cheese Tartlet
Smoked Salmon with Dill Sour Cream
Fontina Cheese Purse
First Course
Roasted Duck Confit
Braised Duck with Cherry Balsamic Demi-Glace served atop a Double Ripe Plantain Cake and a garnished with Sun-Dried Cherries and Candied Pecans
Exotic Mixed Greens
Tossed with Julienne Sweet Fennel, Cinnamon-Caramelized Pecans, imported Goat Cheese and Clementine Orange Vinaigrette
Lobster Bisque
Rich Lobster simmered in Butter and blended with Crème Fraiche and a touch of Sherry
Argentinean Scallops
Atlantic Sea Scallops, Gulf Shrimp and Blue Crab served with Creamed Spinach and Au Gratin Parmesan Cheese
Main Course
Tuscan Chicken
Pan-Seared Chicken Breast rubbed with Fresh Herbs and served with Escarole and a Tuscan White Bean Ragu with Pancetta and Red Pepper, all finished with a Sun-Dried Tomato Goat Cheese blend
Wild Alaskan Salmon
Garlic and Dill Marinated Salmon roasted with a splash of Chardonnay and served over Cajun Spiced Couscous and a Tower of Roasted Ratatouille Vegetables
Beef Short Ribs
Syrah Braised Short Ribs served with White Truffle Mashed Potatoes, Broccolini and a Petite Crock of Bleu Cheese Fondue
Seafood Ravioli Gratinee
Ravioli Pasta stuffed with Shrimp, Scallops and Crab finished Au Gratin with Parmigiano-Reggiano Cheese and Pomodoro Ragu
Center Cut Crown Roast Pork Chop
Grilled Center Cut Pork Chop finished with a Lemon Rosemary White Wine Reduction and served with Citrus Herb Roasted Potatoes and Red and Yellow Bell Peppers
Mediterranean Vegetable Purse
Israeli Couscous, Roasted Vegetables and Imported Cheese in a Whole Wheat Pastry Bundle served on a bed of Eggplant Confit, Grilled Baby Carrots and Asparagus, all finished with Fire Roasted Red Pepper Puree
