winter MENU

Light Hors d’oeuvres

Shaved Pear and Gorgonzola Flatbread

Bacon Wrapped Boursin Filled Dates

Roasted Tenderloin with Caramelized Onions and Horseradish Sauce on Parkerhouse Rolls

Butternut Squash Risotto Cakes

Tuscan Grilled Shrimp with Garlic Aioli

Creamy Mediterranean Dip with Artichokes, Black Olives, Feta and Sun-dried Tomatoes Served with Toasted Pita

Heavy Hors d’oeuvres

Warm Apple and Pear Compote over French Brie
with Ginger Snaps & Water Crackers

Sweet Potato Biscuits with Glazed Ham and Cranberry Chutney

Crab and Lobster Crepes with Salsa Verde

Salad Shaker Station  
Margarita
Tequila Marinated Chicken, Chopped Romaine and Iceberg Lettuces, Tortilla Ribbons, Grilled Corn, Roasted Peppers and Shredded Cheese with a Lime Cilantro Vinaigrette
Cosmo
Mesclun with Bleu Cheese, Sugared Almonds, Plumped Cranberries and Vodka Cranberry Vinaigrette with Grape Skewers to Garnish

Roasted Winter Vegetable Couscous

Butternut Squash Soup Sips

Winter Buffet

Florida Grapefruit and Orange Salad with Fennel
and Tangerine Balsamic Vinaigrette

Seared Alaskan Halibut with Smoked Tomato Cream Sauce

Carved Roasted Tenderloin Served with Sun-dried Tomato Béarnaise

Pesto Tossed Spaghetti Squash

Fingerling Potato Ragout

Brussel Sprouts Pan Sautéed with Roasted Chestnuts and Pomegranate Seeds

Sticky Toffee Pudding with Whipped Cream
(a classic British winter cake/pudding)