Plated Meat Menu

PASSED HORS D’OEUVRES

 

Lagrein Lamb
red wine braised lamb on mini polenta cakes with fig compote

 

English Pea Blini
with beet cured Norwegian salmon

 

Lattice Potato Chips
breast of chicken, golden raisins and celery heart salad on potato crisps

 

Butternut Squash and Cranberry Tartlets

FIRST COURSE

 

Matzo Ball Soup
matzo dumplings in a rich chicken broth, with carrots and snipped dill

at the buffet

 

Memphis Barbecued Brisket of Beef
barbecued brisket of beef glazed with a Memphis-style barbecue sauce accompanied by Napa Valley coleslaw

 

Roasted Chicken
roasted whole pieces of farm raised chicken, basted in toasted garlic, rosemary and extra virgin olive oil with skillet-fried potatoes

 

Porcini Ravioli
ravioli stuffed with wild mushrooms, tossed with toasted pine nuts and sweet peas with a tomato basil consommé

 

White and Green Asparagus Display
with navel orange segments and toasted pine nuts

 

Chop House Salad
romaine, cucumber, tomato, celery, corn, jicama and radish with a balsamic vinaigrette

DESSERT

 

Chocolate Royale
silken chocolate mousse in a nougatine crust, with raspberry coulis, parve Crème Anglaise,  fresh berries and chocolate bark

 

Seasonal Fruit Display with Raspberry Coulis
fresh strawberries surrounded by cantaloupe, honeydew melon, kiwi, raspberries and Hawaiian pineapple served with a raspberry coulis