Winter Celebration

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  • Passed Hors d'Oeuvres
  • Grilled Pizzetta with Slow Roasted Tomatoes, Fontina and Pesto
  • Edible Spoon with Sesame Crusted Ahi Tuna
  • Smoked Chicken Quesadilla with Coriander and Yellow Pepper Sauce
  • New England Crab Cake with Sauce Romoulade

  • Buffet
  • Butter Lettuce and Endive Salad
    with Currants, Gruyere Cheese, and Pomegranate Vinaigrette
  • Moroccan Beet and Tangerine Salad with Fresh Mint and Wildflower Honey
  • Fennel Scented Roasted Winter Vegetables
  • Petite Osso Bucco Alle Vedura
    veal shanks in an aromatic vegetable sauce
    and/or
    Grilled Salmon Fillet with a Maple Mustard Glaze
    and/or
    Pumpkin Ravioli with Brown Sage Butter
  • Roasted Rosemary and Garlic Fingerling Potatoes
  • Assorted Artisan Breads and Sweet Butter

  • Dessert Served at the Guest Tables
  • Dried Cherry Chocolate PavĂ©
    with a cabernet reduction sauce and white chocolate cream