Starters:
Artisan Bread
Butternut Squash and Apple Bisque
Mixed Berry Salad (arugula, poppy seed vin)
Iceberg Wedge Salad (blue cheese, dried cherries, carrot, limes vin)
Field Greens (Cucumber, Tomato)
Cold Seafood Display: ( Action Station)
Marinated Mussel/Caper vinaigrette
Jumbo Poached Prawns/Cocktail Sauce
Oysters on a half shell/Champagne Mignonette
Main’s: ( Action Carving Station)
Slow Roasted Prime Rib/Horseradish Crème Friache
Wild Salmon fillet (Blood Orange burre blanc)
Five Vegetable Cassoulet (thyme, roasted garlic Confit, tomatoes)
Sides:
Saffron Jeweled Rice Pilaf
Whole Roast Mushroom Ragout (Buttons, Shiitake, Crimini)
Garlic Mashed Potatoes
Vichy Baby French Carrots
Haricot Vert (mushroom cream)
White Cheddar and Jalapeno Biscuits
Dessert
Pumpkin Cheesecake pops
Pecan Pie / Apple Pie / Pumpkin Pie (mini 2”pies)
Chocolate Cream Puff /Peach & Ginger Bread Pudding