Passed Appetizer Selections
Fanny Bay Oysters on the Half Shell
Bloody Mary Granita & Lemon
Spicy Dungeness Crab Cakes
Celery Root & Apple Remoulade
Hamachi Tartare
Celeriac, Apples, Chilis, Cucumber, Avocado, Pinenuts. Radish, Mint, Truffled Lime Vinaigrette & Juk Cracker
Sturgeon Cheeks
Artisanal Cheeses
Midnight Moon Aged Goat Cheese (nutty) with Truffled Honey
Artisanal Cheeses
Fougerous (cow) Aroma of Cellar & Mushroom Champagne
Artisanal Cheeses
Ossau-Iraty (sheep) Complex & Delicate Toasted Almond Dust & Strawberry
Roasted Beet, Goat Cheese
& Wild Mushroom En Brick
“Bacon & Eggs”
Bourbon Braised Pork Belly, Circulated Quail Egg, Crispy Potato
Veal Sweetbreads
Organic Grits, Hedgehop Mushrooms, Arugula, Whole Grain Bordelaise
Confit of Duck Rillete
Grilled Peaches
Pan Seared Foie Gras Pain Perdu Bloody Orange Confit
Food Station Appetizer Items
Christy Hill Cheese Selection
Artisanal Cheese with Local Honeys, Fruit & Candied Nuts
Caesar Salad
Hearts of Romaine, Egg & Anchovy Dressing & Parmigiano-Reggiano Breadcrumbs
Salad
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Food Station Offerings
Slow Cooked Fulton Valley Chicken Breast
Rutabaga Puree, Salt Roasted Radishes House Made Ricotta, Pesto, Fennel & Pine Nuts
Short Ribs of Bison
Mustard-Caraway Roasted Red Potatoes, Chard, Bechamel, House Smoked Bacon & Red Wine Jus
Fresh Pappardelle Pasta
Ragout of Braised Organic Chicken, Arugula, Mirepoix, Olives & Parmigiano Reggiano
Food Station Sides
Caramelized Brussels Sprouts
Salt Roasted Potatoes
with Herbed Aioli
Dessert Station Selections
Vanilla Bean Crème Brulee
Chocolate Croissant Bread Pudding
Crème Chantilly
Liesl’s Handcrafted Cheesecake
Selection
Sit-Down Dinner Items
Duet of Duck
Slow Roasted Duck Breast, Duck Leg Confit, Serrano-Cheddar Spoon Bread, Collard Greens, Bourbon Pot Liquor & Blood Orange Marmalade
Grilled Natural “Bistro” Steak
Red Wine Braised Lentils, Grilled Onions Broccoli Rabe, Point Reyes Blue Cheese & Demi Glace
Mushroom Fromage Blanc Tortellini
Bok Choy, Shitakes, Tofu, Radish, Baby Carrots & Mushroom–Miso Broth
