Winter Menus
Antipasti
Cured meats platter:
Pickled Vegetables: Horseradish beets, peppers, red onions, shallots, cucumbers and garlic
Roasted Garlic heads with crostini
Cheese platter
Spicy toasted nuts with rosemary
Appetizers
Soups and Salads
Chichi Bean Soup, a creamy chick pea soup with saffron and truffle butter
Winter Greens with goat cheese and pomegranate seeds
Caesar Salad
Seasonal Greens with Goat cheese and toasted pine nuts, balsamic vinaigrette
Entrees
Vanilla Port Pork Loin with port reduction
Braised Pork Shoulder
Rosemary Lemon Chicken
Chicken and Olives with white wine reduction
Prime Rib with au jus
Brined Beef tenderloin with peppercorn and cumin
Lamb Osso Bucco, slow braised lamb shank in red wine
Sides
Polenta
Mashed potatoes
Roasted red potatoes
Braised Kale
Creamed Spinach
Roasted Brussels Sprouts with garlic
Roasted Beets with shallots
Baked Squash with cardamom and honey
Desserts
Chocolate Hazelnut torte with frangelica cream
Panntone bread pudding with Jack Daniels caramel sauce and vanille creme angalise
Cookie and small tart tray with Coffee Service
