Winter Sample Menu
These are just examples of what your menu could include based on the season. Your menu is by no means limited to these items. After learning about each client’s tastes, we customize your menu specifically for you.
Hors d’ oeuvres
Saltbox Farm BLT - Vermont cheddar, mustard aïoli
Nantucket Bay Scallop Crudo - blood orange, celery
Citrus Cured Salmon - crème fraiche, pickled beets, scallion
White Bean and Celeriac Bisque - chile oil
Deviled Farm Egg - fine herbs, salmon roe
Pear Crostini - Stilton blue, chutney
Classic Steak Tartare - truffle aïoli, toasted brioche
Lamb Brochette - herb yogurt, mint, lemon
Mini Roast Beef Slider - horseradish cream, watercress, pickled red onion
Starters
Roasted Fennel & Grapefruit Salad - arugula, endive, pomegranate
Caramelized Cauliflower - medjool dates, pistachios, feta
Roman Gnocchi - mushroom ragout, rosemary, pecorino
Goat Cheese Crêpe - braised spinach, winter squash, spiced walnuts, sage
Grilled Hearts of Romaine - green olives, white anchovy, lemon vinaigrette
Entrées
Stuffed Boneless Vermont Quail - wild rice, cranberries, sage, chestnuts
Red Wine Braised Beef Shortribs - pommes purée, parsley, pickled red onion
Pan Roasted Sea Scallops - cauliflower, capers, lemon
Slow Cooked Chicken Breast - peppers agro-dolce, roasted kale, basil
Cider Braised Pork Belly - savoy cabbage, mustard, fingerling potatoes
Taleggio Ravioletti - braised leeks, butternut squash, sage
Cheese
Warm Stilton - caramelized apple, frisée
Dessert
Semolina Cake - candied fennel, lemon, pistachio
Chocolate Stout Cake - hazelnut praline, winter spice
Chocolate Tart - caramel, fleur de sel
Ricotta Goat Cheese Tart - winter fruit compote
Lemon Curd Tart - Italian meringue