Buffet Reception II

AT THE BUFFET

 

Kobe Style Beef Short Ribs
celery hearts, radishes, fiddleheads, grainy mustard spaetzle, reduced braising juices with lovage soffritto

 

Maine Lobster and Pumpkin Risotto
roasted Baby Boo pumpkins with porcini mushrooms, green courgette, Maine lobster and toasted pumpkin seeds

 

Pan Roasted Springer Mountain Chicken Breast
couscous, butternut squash and scallions, Chermoula yogurt, cucumbers and olives

 

Tenbrinks Farms Heirloom Tomato Terrine
with burrata cheese, basil and tomato crostini

 

Grilled Eggplant and Prosciutto Panini
with herbed ricotta and first pressed olive oil

 

Oven Roasted Yellow and Red Beets
with five spiced Montrachet cheese, apples, arugula, and apple cider vinaigrette

 

DESSERT

 

Chocolate Peanut Butter Cake
chocolate cake with peanut butter fudge, semisweet chocolate ganache, toasted pecans, and caramel drizzle

 

Red Velvet Cheesecake
red velvet sponge cake layered with baked cream cheese cake with cream cheese icing and sour cherry confit

 

Tiramisu √Čclair
cream puffed filled with coffee pastry cream, a chocolate ganache glaze


Milk Chocolate and Valencia Orange Mousse
with sour cherries and almond shortbread