Dinner
Appetizers:
Blistered Shishito peppers with Sriracha aioli
Charcuterie Spread: Meats, cheeses, fresh vegetables, olives, nuts, dips, crackers, fruit
Crab Cakes with Garlic Aioli
Tuna Poke in Endive
Lump Crab Ceviche served with Crostini
Potato Blini with Crème Fraiche and Caviar
Cheese Fondue with Baguette, Vegetables, Fruit
Guacamole and hummus with vegetables and chips
Meatballs with raspberry chipotle glaze
Artichoke spinach dip
Savory puff pastry bites with mushrooms and prosciutto
Baked brie, pear, and pecan bites
Bruschetta with fresh mozzarella, tomatoes, and basil
Shrimp stuffed with cheddar cheese, wrapped in bacon, and served with barbecue sauce
Salads:
Caesar Salad with parmesan, croutons, and anchovies
Mixed Greens Salad with Cucumber, Cherry Tomatoes, Shaved Parmesan
Spinach salad with goat cheese, walnuts, pears, and vinaigrette
Wedge salad with crumbled bacon, tomatoes, and blue cheese dressing
Arugula salad with prosciutto, sharp provolone, and balsamic vinaigrette
Entrees:
Roasted Chicken Legs with Rosemary, Garlic, Olive Oil
Grilled “Tea Smoked” Chicken NY Steak Sauce Glaze
Coq Au Vin
Filet mignon sliced and served with garlic brown butter
Linguini in a tomato sauce with shrimp, clams, mussels, and scallops topped with freshly shaved parmesan
Cajun shrimp, Sausage with onions and peppers, Cheesy grits
Ribeye with rosemary garlic butter
Seared NY Strip Steak
Seared Beef Tenderloin - Red Wine Reduction
Pork medallions with rosemary balsamic glaze
Soy Dijon Glazed Salmon
Kebabs: Teriyaki Beef, BBQ Chicken, Cajun Shrimp