Fall/Winter Sample Menus
Cocktail Party Fare
Aged Gouda-Sage-Cornmeal Wafers
Mini Grilled Cheese Sandwiches with Caramelized Onions & Pears, Gruyere, Fig Mustard
Sweet Potato Biscuits with Smoked Turkey and Cranberry-Citrus-Sage Butter
Salmon Rillettes with both Smoked and Fresh poached Salmon, Capers, Shallots, Crème Fraiche and a Hint of Brandy
Black Bread Toasts and Sliced Cucumber
Endive Spears with Herbs de Provence Crème Fraiche, Black Grapes and Honey Glazed Almonds
Grilled Quail Legs with Pomegranate-Tangerine BBQ Glaze
Pumpkin and Brie Quesadillas with Chili Powder Spiced Jowl Bacon, Sage-Brown Butter Walnuts
Caramelized Onion, Oxtail and Gruyere Gratin with Broiled Bone Marrow Bits and Grilled Garlic Ciabatta Toasts
(PHOTO CREDIT: Meredith Coe)
Seasonal Suppers
Seared Scallops on Parsnip Puree, Grapefruit Wedges, Lime Brown Butter, Mint
Grilled Duck Breasts with Spiced Duck Skin Cracklings
Orange-Fennel Compote with Duck Jus
Duck Fat Roasted Potato Medley
Haricot Vert with Pistachio Butter
Maine Lobster Cakes with Persimmon-Orange-Remoulade
Roasted Red Kabocha Squash, Sage, Brown Butter, Fall Greens
Grilled Double Lamb Chops with Mint Chimichurri Sauce
Orzo with Lamb Sausage, Olives, Feta, Sun Dried Tomatoes, Arugula
Prosciutto Wrapped Pork Tenderloin “Filet Mignons” with Mustard-Herb Crumb Crust
Roasted Brussels Sprouts with Grapes, Rosemary and Port-Balsamic Drizzle
Spaghetti Carbonara with Grilled Oysters, Lemon-Parsley Brown Butter
Swiss Chard and Boursin Gratin
Asian Braised Beef Short Ribs with Cranberry-Teriyaki Glaze
Black Rice-Scallion-Potato Cakes
Broccoli Rabe with Toasted Garlic & Red Pepper Flakes
Red Chile Rubbed and Seared Arctic Char with Salsa Vera Cruz and Pepitas
Squash Ribbons in Citrus Oil
Corn Pudding Crème Brulee
Ellen’s Cassoulet with Duck, Rock Barn Sausage, Roasted Carrots, Charred Tomatoes
and Parmesan-Parsley-Duck Crackling Croissant Crust
Creamed Escarole
Vegetarian:
Amaranth Polenta with Parmesan and Roasted Root Vegetables
Grilled Cauliflower “Steaks” with Rosemary, Toasted Walnuts, Garlic Oil
Beluga Lentils in Osso Bucco Sauce with Parsley Olive Oil
Seasonal Salads
Butternut Caprese
Roasted Butternut, Smoked Mozzarella, Late Season Cherry Tomatoes, Avocado, Basil, Spiced Pumpkin Seeds, Orange Olive Oil Drizzle
Baby Kale, Country Ham, Sun Dried Tomatoes, Asiago, Grilled Red Onion, Dijon- Parsley Vinaigrette
Arugula, Pear and Pomegranate Salad with Chevre, Sherry-Pomegranate Vinaigrette, Pistachios
Endive-Stilton Spirals with Apple-Shallot Vinaigrette, Brown Butter Toasted Walnuts, Roasted Beets in Balsamic Reduction
Gluten Free Goodies
Sweet Potato Bites with Smoked Paprika, Aged Gouda, Candied Bacon, Crème Fraiche and Spring Onions
Smoked Trout Canapes~ Crisp Apple Slices topped with Dill- Horseradish-Lemon Cream Cheese, Chevrons of Smoked Trout and Tatsoi
Grilled Flank Steak Slices Wrapped around a Nugget of Gorgonzola with Rosemary & Caramelized Onions
Turkey & Winter Vegetable Ragu
Cauliflower “Couscous” with Cashews, Gold Raisins, Dukkah, Parsley
Port Poached Pears with Mascarpone, Candied Ginger and Chocolate Shaves
Last but not least……Desserts!
Grape, Almond and Olive Oil Cake with Honey-Thyme Yogurt, Grilled Grape Skewers
Tiramisu Meringue Pie with Hazelnut Meringue Crust, Mocha Mascarpone Filling, Biscotti Crumbs, Coffee Caramel
Apple Crostata with Sharp Cheddar Pate Brisee
Salted Caramel Pumpkin Crème Brulee
Mini Chocolate Waffles with Whipped Cinnamon Crème Fraiche, Toffee, Ganache, Candied Orange Peel
Pumpkin Pecan Oatmeal Raisin Cookies
Ginger-Apple Shortcake with Ellen’s Ginger Dream Cookies, Caramel Apples, Vanilla Bean Ice Cream
Baked Cambozola, Grilled Figs, Thyme Honey, Hazelnuts, Gorgonzola Crumbles
Olive Oil Crisps, Wheatmeal Biscuits
