Winter Holiday Menu Suggestions

Winter Holiday Menu Suggestions 2017

Hors D’oeuvres

Grilled Chipotle Diver Scallops on Lime Oregano Shortbread with
Cilantro Crème Fraiche

Duck Confit on Crisp Polenta with Sweet Onion Compote

Phyllo Purses with Glazed Pears, Roquefort and Walnuts

Salmon Tarragon Roulade on Black Bread Rounds with
Shaved Cucumber and Dill Sprig

Balsamic Glazed Beef Tenderloin on
Brioche Rounds with Daikon Radish Sprouts and Horseradish Aioli

Blue Corn Oyster Fritters with a Green Chile Caesar Dip

Smoked Duck Carnitas with Chestnuts, Napa Cabbage and
Quince Marmalade

Cotija Gougeres stuffed with Lamb Picadillo
And topped with Crushed Pistachios

Pancetta Wrapped Dates Stuffed with Manchego and Mint

Saffron Risotto Balls topped with Curried Lamb

Crispy Pork Wontons with Orange Chile Chutney

Buffet

Sliced Herb Crusted Leg of Lamb with Jalapeño Mint Jelly

Thinly-Sliced Beef Tenderloin au Poivre with a Wild Mushroom Duxelle

Juniper and Peppercorn Rubbed Pork Tenderloin
With a Tart Cherry Demi

Orange Achiote Glazed Ham with Spicy Dijon Cream

Salmon Coulibiac
Salmon wrapped in pastry, baked with wild rice and fresh herbs

Pomegranate Glazed Halved Cornish Game Hens

Hatch Green Chile, Yellow Corn, Chicken Enchiladas

Accompaniments

Whipped Roasted Garlic
Yukon Gold Potatoes

Shredded Braised Brussels Sprouts with Golden Raisins And Pancetta

Julienned Zucchini and Summer Squash Confetti with Lemon Thyme Butter

Black Rice and Shallot Pancakes

Creamy Chipotle Sweet Yukon Gold Potato Gratin

Orange and Honey Glazed Parsnips, Turnips, Carrots, and Beets

French Cafe Salad
Greens with Haricot Verts, Chevre, Cherry Tomatoes, Marcona Almonds
tossed with a light Dijon Vinaigrette

Butter Lettuce and Frisse with
Candy Cane Beets, Shaved Fennel,
And Shaved Drunken Goat Cheese tossed with a
Champagne Vinaigrette

Belgian Endive, Frisse Leaves, Shaved Fennel Bulb, and
Spiced Walnuts served with a Pomegranate Vinaigrette

Dessert

Quaker Apple Cake with Chantilly Cream

Bourbon Bread Pudding with Pine Nuts and Cajeta

Silver-Dusted Champagne Gelees

Bouche du Noel

Croquembouche

Cranberry Panne Cotta

Champagne Poached Pears with Campari Cream

Chocolate Genoise cupcakes with Blood Orange Mousse and
Chocolate Ganache Frosting

Quince Apple Strudel

Petite Silky Espresso Chocolate Pot du Crème with Langer du Chat

Candied Cardamom Apricot Upside Down Cake with
Meyer Rum Whipped Cream

Martini Glasses with Lemon Zabaglione garnished with
Winter Stone Fruit Compote and Black Sesame Lace Cookies

ADDITIONAL BUFFET/HORS D’OEUVRES SUGGESTIONS

Warmed Blue Crab Dip with
Black Bread Toasts and Fingerling Potatoes

Creamy Polenta Bar (vegan polenta)
with Shaved Parmesan, Goat Cheese, Sundried Tomatoes (vegan), Lardons, Wilted Garlic Kale (vegan), Spicy Meatballs in Arabiatta Sauce,
herbed butter, lemon thyme oil in cruet (vegan)

Caviar Bar with Blinis, baby potatoes, chopped egg, minced onion
Selection of caviar

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