I thought I would cher a copy of the menu we created.
These might make some interesting new ideas for any holiday parties you may be planning.
bites
a selection of tray passed hors d oeuvres
vegan osso buco
roasted and carved potatoes
stuffed with chopped parsley salad
mini pulled pork sliders
braised pulled pork ribs
marinated in our secret bar b que sauce
topped with a creamy purple cabbage coleslaw
served in a homemade wild and black rice biscuit
duck confit
slow roasted breast of duck
marinated in a dried apricot reduction
served on buckwheat blinis
topped with granny smith slivers and bull’s blood micro greens
halibut and salmon ceviche
diced prime cuts of fresh fish
tossed with chopped red and yellow peppers
served on a crispy wontons
topped with citrus wedges and black sesame seeds
lamb lollipops
rack of lamb seared to perfection
served with a dollop of fresh mint pesto
belgian endive and goat cheese
herbed goat cheese stuffed in Belgian endive spears
topped with sliced marinated black figs
chicken liver mousse
served on a garlic crostini
accompanied with a bread and butter pickle relish
grilled tiger shrimp skewers
marinated in a cilantro pesto and grilled to perfection
served with a spicy red chili glaze
Great insights! I really enjoyed reading this.
ReplyDeleteThe Grazers