Passed Hors d’oeuvres
Foie Gras Mousse, Candied Macadamia, Strawberries ; in Spoons
Oyster Cocktail Shooters; Oyster Crackers
Duck Confit Paninis; Cashew Butter, Pepper Jelly
Chèvre-Stuffed Peppadews; Wrapped with Serrano Ham
Grazing Table
Crudités of Grilled, Steamed, Pickled Vegetables Including
Asparagus Spears, Baby Carrots, Zucchini, Brussels Sprouts, Cucumber, Sugar/Sno Peas
accompanied by-herb vinaigrette
Marinated Heirloom/Creole Tomatoes, Buffalo Mozzarella; Fresh Basil, Aged Balsamic
Oysters Rockefeller; in Mushroom
Station 1…Cheese
Crabmeat and Brie Soup in Demitasse
Fondue of Gruyère, Emmental, and Comte Savoie with Rosemary, Truufle Oil;
Fingerling Potatoes, Chiabata, Apples, Wine-Braised Mushrooms
Bleu d’Auvergne with Fresh Gingersnaps
Manchego with Quince Paste; Marcona Almonds
Station 2…Seafood
Spiced Crabmeat Rémoulade, Crisp Mirliton; Cayenne Beurre Blanc; Frisée
Gulf Shrimp; Garlic, Pancetta, Scallions; Stone-Ground Cheese Grits (chef-prepared)
Lobster Risotto with Spinach, Artichokes, Mushrooms (chef-prepared)
Station 3…Meats
Tuscan-Style Beef Tenderloin; Rocket, Parmigiano Reggiano, EEOV (carver)
Smoked Pork Tenderloin; Spiced Sweet Potato Muffins (carver)
Herb-Roasted Potatoes Lyonnaise
Cake Tables
To be Discussed (not in contract)
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