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 Éclair
cream puffed filled with coffee pastry cream, a chocolate ganache glaze
Milk Chocolate and Valencia Orange Mousse
with sour cherries and almond shortbread