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Fall and Winter Menu Offerings

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Fall and Winter Menu Offerings A Main Event Caterers Fall + Winter Menu Offerings Blood Orange Sparkler Seasonal Specialty Cocktails blood orange juice + champagne Paper Plane Cocktail amaro, Aperol + bourbon Cranberry Spice Champagne fresh lemon juice muddled cranberries + agave nectar bubbly champagne + winter spices Moscow Mule ice cold vodka The French 75 fresh lime juice + spicy ginger beer champagne + smooth gin lime wheel garnish lemon juice + simple syrup offered in flutes with a lemon twist Cranberry Aperol Spritz tart cranberry juice + Aperol Apple Grove Champagne topped with prosecco apple liqueur + champagne apple slice for garnish Mezcal Old Fashioned smokey mezcal Classic Old Fashioned Angostura bitters muddled bitters, maraschino cherry + orange orange peel a generous helping of bourbon splash of club soda Autumn Delight bourbon + apple cider Good Tidings cinnamon scented syrup vodka + orange liqueur fresh apple slice garnish served over rocks lemon + cranberry juice allspice dram Ginger Pear Cocktail bourbon + lemon juice Lychee Martini pear nectar + honey-ginger simple syrup lychee juice + vodka sugar rimmed glass splash of ginger ale The Big Apple The Perfect Manhattan whiskey, sweet vermouth + dash of bitters a 'perfect' blend of bourbon, sweet + dry vermouth sparkling apple cider with a cherry on top! garnished with petite lady apple 2 Tray Passed Hors d’Oeuvres Lobster Roll butter poached lobster griddled bun fresh chives Beet Cured Salmon house made ‘everything’ cracker Wild Mushroom Mousse pickled cucumber polenta toast dill sour cream crispy mushroom garnish GF GF Beet Tartare Bourbon Honey Glazed Ham red onion brunoise + champagne vinaigrette pumpernickel toast blue cheese crumbles + crushed candied pecans pimento cheese spread wonton crisp Mac + Cheese Muffin Rosemary Bacon + Potato Skewer farmhouse aged cheddar with roasted garlic aioli truffled aioli GF The Duck + The Fig Korean Chicken + Waffles duck confit honey-sesame waffle bite orange zested fig marmalade topped with whipped boursin spicy Gochujang chicken + kimchi slaw crostini Pulled Short Rib Polenta Bite Piquant African Peppers blue cheese aioli + crispy shallot ricotta stuffed green pistachio pesto Tuna Poppers GF Sriracha aioli crispy rice cake Creamy Oyster Bisque local oysters Curried Carrot Soup Sip house made oyster cracker fresh ginger crispy naan point Tray Passed Hors d’Oeuvres Moroccan Spiced Carrot + Sweet Potato Latkes harissa spiced yogurt pistachio brittle Shrimp Paella Smoked Salmon Potato Pancake crispy saffron socarrat cake miniature potato pancake chimichurri vinaigrette house smoked salmon GF dilled crème fraiche + fresh dill frond Butter Chicken Croquettas de Patatas Bravas naan crisp crispy potato bites pickled red onion manchego cheese spicy aioli Iberico Bacon Wrapped Dates drizzled with honey Duck Carnitas Taco fresh thyme leaves tender duck braised with Latin spices + dried chiles Butternut Squash Bisque pickled radish slaw nutmeg scented creme fraiche avocado crema served en demitasse Roasted Pork Belly Skewer Thanksgiving Toast topped with roasted butternut squash ‘stuffing’ crostini brunoise of spiced + pickled red onions smoked + pulled turkey cranberry chutney Bay Scalllop Escabeche salt cured Nopal cactus Gruyere Gougere prickly pear drizzle parmesan ‘snow’ GF Spice Roasted Pear Crepe Bundle creamy brie GF Roasted Apple Salad artisan blend of tender greens praline pecans Salad + Starter Options goat cheese mousse orange blossom vinaigrette Lemon + Harissa Roasted Carrots Kale Caesar Salad roasted + dressed with arugula pesto garlic confit Caesar dressing candied pistachios + sherry vinaigrette focaccia croutons topped with a micro herb salad Parmigiano=Reggiano Butter Poached Lobster Moonshine + Pear Salad potato gnocchi artisan lettuces + sliced D’Anjou pears truffle cream sauce toasted walnuts + bacon cracklins wilted rainbow swiss chard High County creamery cheddar pear vinaigrette Grain Bowl blue cheese snow Roasted Baby Beet Salad wheatberries baby arugula leaves candied pepita brittle goat cheese mousse + candied pecans grainy mustard vinaigrette balsamic vinaigrette Shredded Kale and Brussels Sprout Salad Figs, Pomegranates + Pears halved grapes, caramelized walnuts crumbles of chevre + pignoli feta crumbles + lemon vinaigrette frisée, lola rosa + endive sherry vinaigrette Roasted Butternut Squash Salad dried cranberries + baby arugula Roasted Tomato + Fennel Soup broken parmesan frico saffron chive oil apple cider vinaigrette sharp cheddar crostini Ginger Butternut Squash Soup Fall Mixed Green Salad spiced pepitas roasted butternut squash + balsamic roasted pears chive oil maple pecans + Humboldt Fog cabernet vinaigrette rustic sourdough croutons Pan Seared Flat Iron Steak The Main Event garlic + sea salt rubbed 3870 steak sauce Beef Tenderloin Jumbo Lump Crab Cake blue cheese chive butter grainy mustard sauce demi glace fried salsify NY Strip Medallion 3870 steak sauce Pan Seared Halibut crispy shallots harissa-carrot puree Colorado Lamb Loin Duck Leg Confit mint chermoula Oaxacan mole with candied pepitas Smoked Berkshire Pork Chop Faroe Island Salmon horseradish cream sauce lemon cream sauce Pan Roasted Mahi Mahi Atlantic Swordfish with roasted garlic + red pepper cioppino broth sun-dried tomato ragout garlicky crostini Short Smoked Salmon Skillet Chicken Dijon + apricot glaze airline breast frizzled leeks garlic confit, lemon zest + parsley lemon white wine sauce Black Angus Filet Barolo reduction Pan Seared Salmon fillet crispy onion strings pumpkin seeds + poblano chili encrusted mole sauce Pan Seared Chesapeake Rockfish smoked ham + oyster broth Signature Beef Short Ribs crispy kale chip braised with Barolo crispy shallot garnish Vegetarian Mains Orange Glazed Tempeh aromas of ginger + orange rice wine, tamari + citrus steamed rice + bok choy GF Roasted Vegetable Shepherd’s Pie fresh herb garnish Sweet Potato Gnocchi roasted mushrooms + walnuts sage cream sauce Seared Cauliflower Steaks roasted carrot puree chimichurri drizzle V, GF Saffron Scented Quinoa Pilaf Roasted Vegetable Strudel Moroccan spiced tofu plumped with goat cheese honey roasted vegetables with wilted swiss chard harissa aioli toasted hazelnuts GF White Bean + Phyllo Purse plump with sautéed baby leaf spinach Pumpkin + Sage Ravioli and mixed mushroom ragout whisper of nutmeg + brown butter porcini zinfandel sauce accompanied by Roasted Baby Eggplant broccolini seasonal vegetables + mushrooms V tomato chutney V, GF Accompaniments Roasted Apple Risotto Cake pan fired golden + crisp Skillet Kale rich with pecorino cheese garlic chips Sweet Potato + Root Vegetable Hash Tortilla de Pappas with thyme compound butter Yukon gold potatoes, sliced onion + egg Tri-Colored Cauliflower Steamed Black Rice roasted garlic + extra virgin olive oil topped with fried garlic chips Bok Choy Mashed Potatoes sautéed with orange, soy + mirin with horseradish sesame seeds Malibu Carrots Farroto pomegranate glazed with shallots, garlic + thyme Parmigiano-Reggiano Tricolor Quinoa fresh herb scatter Sugar + Spice Acorn Squash brown sugar + allspice Rosemary Roasted Fingerlings sea salt + cracked peppercorns Creamy Parmesan Polenta freshly cracked black pepper Wilted Swiss Chard garlic + olive oil Crispy + Tender Green Beans garlic thyme butter Roasted Baby Beets honey + fresh thyme Saffron Israeli Couscous cranberries + almonds Scalloped Potatoes High County cheddar Baby Yukon Smashed Potatoes garlic, parsley + extra virgin olive oil Roasted Brussels Sprouts with Lemon olive oil + cracked black peppers Creative + Interactive Small Plate *Dumpling Station | $11 a beautiful assortment of Asian dumplings Food Stations some pan fried to order others displayed in steamer baskets lined with green banana leaves * Requires Station Chef please select three varieties shrimp shu mai *The Winter Carvery | $20 chicken lemongrass pot stickers New York Strip beef gyoza horseradish cream sauce + 3870 steak sauce Berkshire pork dumplings Brined Turkey Breast duck pot stickers spiced cranberry chutney vegetarian shu mai Chipotle-Honey Glazed Ham edamame pot stickers trio of mustards including honey, Dijon + whole grain accompanied by with warm pull apart breads soy-lime dipping sauce spicy Asian chili oil + sesame seeds *Polenta Bar | $8 warm silver chafing dishes full of creamy Italian polenta *Pot Pie Bar | $12 surrounded by a variety of toppings a trio of warm silver chafing dished full of your choice of pot pie filling select four- roasted root veggies, mushroom ragout, braised chard, surrounded by toppings + lids simmered white beans + kale, roasted cauliflower, select three- classic chicken, lobster, steak + ale or roasted vegetable gorgonzola crumbles, pesto, shaved parmesan, balsamic syrup + fresh herbs Toppings- shredded white cheddar, select two-pork confit, braised chicken in chardonnay sauce, crumbled Italian crumbled bacon, sautéed kale, chive snippets, truffle oil sausage + shredded short rib with sauce Lids- black pepper biscuits + puff pastry crowns *Coastal Harvest Raw Bar | $16 *Build Your Own Pasta | $12 oysters sourced from their native region al dente pastas ready to be made to order shucked to order + displayed on crushed ice cavatappi, orecchiette + cheese tortellini offered with... select three sauces-mushroom ragout, marinara, alfredo, pesto, butternut shallot mignonette squash, Bolognese, short rib ragout or sun-dried tomato pesto lemon wedges, Tabasco + cocktail sauce select five mix ins- sautéed kale, roasted mixed veggies, crumbled goat’s cascades of Old Bay spiced shrimp
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