Sample Holiday Fare

Appetizers

Proscuitto wrapped artichoke hearts in Gorgonzola cream, topped with toasted pine nuts and served with cubes of heated sour dough bread

Amaretto and almond baked Brie with green apple wedges and crostini

A wedge of Stilton drizzled with a Port Wine reduction and served with fruit, assorted crackers

and port wine glazed roasted walnuts

Holiday layered torte of sun-dried tomatoes, pine nuts, Goat cheese, Provolone and Pesto served with assorted crackers

Gruyere Fondue served with assorted bread cubes and blanched vegetables

Salmon tare tar with capers, red onion and lemon zest, served with won ton crisps

Bacon wrapped and blue cheese and fig stuffed scallops

(or Bacon wrapped and Parmesan stuffed dates)

Gougeres

Sweet potato latkes with crème fraiche and toasted walnuts

Mini crab cakes with tomato marmalade

Blue cheese and caramelized onion squares

Soups

Butternut and green apple bisque with crème fraiche and green apple garnish

Cream of roasted chestnut soup with marscapone toasts

Lobster Bisque L’Armagnac

Seafood chowder (either broth or cream based)

Broccoli, roasted red pepper and cheddar soup

Salads

Baby green salad with toasted almonds, sliced strawberries, kiwi and mandarin oranges in a raspberry vinaigrette, served with Gorgonzola on the side

Green apple, Irish Cheddar and chopped romaine tossed in champagne vinaigrette

Roasted pear salad with baby spinach with shaved parmesan and toasted pine nuts in a sherry vinaigrette (or with crisp Pancetta and blue cheese)

Shaved fennel, endive, watercress and Boston lettuce topped with shaved Asiago cheese in lemon olive oil vinaigrette

Blood orange, Goat cheese stuffed dates, butter lettuce and baby arugula salad with champagne vinaigrette

The Main Event

(offerings other than traditional turkey)*

Roast beef tenderloin stuffed with mushroom, shallot and red wine breading and wrapped in bacon, served

with horseradish cream sauce

Individual beef filets topped with sautéed mushroom and shallots and herbed cheese, wrapped in puff pastry

(or one large beef Wellington)

Beef Bourguignon (beef in red wine stew)

Fruit stuffed and sage rubbed pork roast with mustard cream gravy

Provolone stuffed, sage rubbed and proscuitto wrapped pork tenderloin

Individual lobster pot pies

Lobster and scallop stew with lemon parmesan orzo risotto

Seafood cannelloni

Roasted maple glazed salmon steaks with asparagus and balsamic glazed onions

Duck Shepard’s pie with potato, celery root and turnip topping

Rack of lamb with a parsley, mint and garlic breading

Mango chutney glazed baked ham with assorted mustards and Cheddar Biscuits

Marsala mushroom and sautéed spinach stuffed turkey breast

Mustard and caper chicken and orzo casserole

Green Sides

Creamed spinach gratin

Haricots verts tossed in hazelnut oil, lemon juice and toasted hazelnuts

Shaved Brussels sprouts, Parmesan and pancetta gratin

Roasted Proscuitto wrapped asparagus bundles in Parmesan and lemon juice

Roasted Brussels sprouts tossed in brown butter and toasted pine nuts

Garlic sautéed broccolini

Starch Sides

Potato and fennel Gruyere cheese gratin

Rosemary and garlic roasted fingerling, baby red and sweet potatoes

Baked grits with goat cheese and sun-dried potatoes

Saga Blue baked grits

Lemon and Parmesan orzo risotto

Gnocchi gratin

Goat cheese whipped Yukon gold potatoes

Sweet potato Brule

Stuffing/Dressing*

Wild rice dressing

Orzo and roasted vegetable stuffing

Sausage, cranberry and walnut stuffing

Corn bread stuffing with dried fruit

Apple, maple chicken and root vegetable stuffing

Gravies/sauces*

Turkey thyme gravy

Roasted vegetable gravy

Cranberry orange compote

Giblet gravy

Cranberry pineapple salsa

*Turkey can be provided. Please call/email for information on turkey preparation

Desserts

Ginger snap crusted pumpkin cheesecake

Carrot cake (with or without nuts) with cream cheese frosting

Chocolate bread pudding with vanilla bean ice cream

Roasted pear and pecan bread pudding with caramel sauce

Chocolate bourbon pecan pie

Tiramisu eggnog trifle topped with chocolate leaves

Gingerbread pear upside down cake

Demitasse cups filled with double chocolate pudding

White chocolate cheese cake en croute

Apple cranberry crostata