Catering: Main Course Suggestions

Pan Seared Wild Salmon
w/ brown butter parsnip, creamed radicchio gratin and French lentils

Applewood Smoke Rubbed Fillet of Beef
topped w/ blue cheese-arugula walnut cream w/ twice baked potato,crispy shitakes

Roasted Cider Glazed Semiboneless Hen
w/ buttermilk biscuits, cider gravy and sauteed rainbow chard

Butternut Squash Ravioli
w/ roasted butternut squash, oven roasted tomatoes,spinach,manchego cheese

Braised Boneless Shortribs
w/ brussel sprout hash & potato shitake gratin

Herb Roasted Spring Cornish Hens
w/ 5 grain pilaf stuffing & sweet & sour golden raisin compote

Tapenade Stuffed Boneless Leg of Lamb
w/ rosemary roasted potato fries

Grilled Beef Tenderloin
w/ choice of wild mushroom mustard cream sauce or chimichurri sauce or balsamic glazed pearl onions

Rolled Grilled Skirt Steak
w/ manchego-fresh herb filling