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

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

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

Basil, Fresh Ingredients Used By Chef Ellen English