Autumn / Winter
Stationary Hors d'oeuvres
Crudités of seasonal vegetables with green goddess dipping sauce
Baked brie encased in puff pastry with roasted garlic, pesto and pine nut filling ham accompanied by gorgonzola compound accompanied by crackers and peasant bread butter
Prosciutto and melon skewers
Passed Hors d'oeuvres
Shrimp cocktail with spicy dipping sauce house bbq glaze
Maine crab cakes with chipotle lime tartar sauce
Sweet chile glazed chicken skewers with mango dipping sauce
Portobello and artichoke tempura fingers with sweet and sour dipping sauce
Salad
Classic caesar salad - romaine hearts, garlic croutons, shave
Parmesan cheese crab stuffing and petite tenderloin of beef
Dinner
Beef
Boneless prime rib of be ef seasoned with fresh horseradish with port wine demi glace
Haricot vert with toasted hazelnuts Potato and apple gratin
Fish
Grilled Swordfish steak garnished with ragout of leeks, shiitake mushrooms and tomatoes
Artisan bre ads with whipped b utter cups
Dessert
Chocolate turtle torte
Gourmet coffee and tea with cream and sugar
|
Other Struck Entrée Samples!
Tenderloin of beef seasoned with fresh rosemary and garlic – merlot shallot demi glace
Tenderloin of beef garnished with prosciutto ham accompanied by gorgonzola compound butter
Tenderloin of beef with 12 spice seasoning and maple rosemary jus
Apple smoked tenderloin of beef with house bbq glaze
Roast boneless prime rib can also be prepared as above
Surf and turf large shrimp filled with maine crab stuffing and petite tenderloin of beef
Grilled shrimp and scallops accompanied
Tuna steak with wasabi glaze pickled ginger and scallion butter
Mahi Mahi stuffed with rock shrimp, crab, roasted tomatoes with lemon caper herb sauce
|
