A Winter Dinner Buffet

Passed Hors D’oeuvres

Tuna and Blood Orange Salad
thinly sliced ahi tuna, black olives with toasted fennel on red endive

Pickled Shrimp and Red Onion
on spicy black-eyed pea fritters

Velvety Chestnut Soup
with marsala cream and shaved nutmeg

Dinner Buffet

Bay and Peppercorn Poached Salmon
with tangerine, blood orange and lemon vinaigrette
and lemon dressed mâche

Juniper Brined Pork Roast
with cider braised red cabbage
and apple onion compote

Pomegranate Roasted Acorn Squash with toasted pecans

Forelle Pear and Stilton Salad
with frisée, endive and champagne vinaigrette

French Fingerling Potatoes
roasted with coarse sea salt and dill

artisan breads with sweet butter

Dessert

Tulip Au Chocolat
marbled chocolate tulip with chocolate mousse
strawberry-ginger coulis and peanut butter crisps

french roast coffees and assorted teas