Deconstructing the Madness of a Chef

My Fall Menu for Big Special Event for the money people:
 

  Buffet Breakfast

Coffee Cake and Fresh Fruit Tray

    -    Buffet Lunch


Tuscan Chicken Breast with Lemon Pesto, Butter Lettuce, Sundried Tomatoes on Ciabetta Bread

Slow Roasted Firecracker Beef with a Cool Lime Sauce on Assorted Wraps

Grilled Herb Foccaica with Red Pepper, Avocado, Fresh Mozzarella and Creamy Mustard Spread

Roasted Corn and Black Bean Salad with Cilantro Vinaigrette

Mexican Chopped Salad with Honey Lime Dressing


Afternoon break:

Pistachio Cigars

Mini Key Lime Tarts

Coffee service, Assorted Juices, Soda & Water (in Carafes on Tables)

Social Functions

Poached Pear and Brie in Filo Purses

Mini Beef Wellingtons

Grilled Polenta with Mushroom Ragout.

Island Cerviche Cucumber Cups




 Dinner
Salad:



Harvest Salad with Apples, Chayote, Jicama and Currents tossed together with a Fresh Sage and Toasted Mustard Seed Vinaigrette on top of Mixed Greens

Pretzel and Pumpernickel Rolls





Entrée:

Jaeger Schnitzel with Hunters Sauce

Butter Poached White Asparagus

Braised Lentils with Whole Grain Mustard

Vegetarian Option:

Herbed Potato Pancakes with Forrest Mushrooms and Asparagus.

Served with a Sweet Onion Mascarpone Sauce



Dessert:

Black Forest Terrine with Crème Anglaise

Almond Peach Tart

Fruit Trifle







FRIDAY, OCTOBER 16

Buffet Breakfast :

Homemade Granola and Fruit Parfaits

Vegetable Strata

Belgian Waffles with Blueberry Syrup

Eggs Cooked to Order

Assorted Bagels with Nova Scotia Salmon, Cream Cheese (Reg and Light)

Tomatoes, Onions and Capers

 Morning Meetings:

French Pastries

                                    Scones with Devon Cream

Fruit Kabobs    

Raspberry Twists
Assorted Italian Cookies

Florentine Cookies

Buffet Lunch

Pesto Roasted Turkey Breast

Sauerbraten

Shocked Green Beans with Hearts of Palm and Roasted Red Pepper

Smokey Pasta Ribbons Gazpacho Salad

Corn Cheese Chili Pie

Red Beans and Rice Salad

Fresh Rolls



Afternoon Meetings:

Strawberry Cheesecake Bits

                       Assorted Petite Fours
                       Mini Lemon Meringue Tarts
                              Tiramisu Bars
                         White Chocolate Tarts

    Social Functions
 Dedication and Reception


Artichoke Beignets with Remoulade

Spicy Cornbread topped with Peach Bbq Duck

Baked Black Bean, Chorizo and Avocado Eggrolls with Cucumber Salas

Apricot Bits with Whipped Blue Cheese and Basil.

Dinner
Salad:


Boston and Arugula Lettuce, Sour Cherries, Julienned Beets, Roasted Vidalia Onions, Candied Pecans, Goat Cheese with a White Balsamic Dressing

Entrée: Duet

Ginger Marinated Beef Filet with Hosin Demi Glace

Seared Fresh Halibut with Peach Salsa

Whipped Roasted Root Vegetables

Haricot Verts with Gremolata

Vegetarian:

Cassoulet with Creamy Leek Sauce



 Dessert:

Four Layer Mocha Crunch Cake

Mini Pavlova with Lemon Curd and Fresh Berries

Pumpkin Crème Brulee Tarts

SATURDAY, OCTOBER 17
                                    Buffet Breakfast
                                    Ambrosia Salad

Huevos Rancheros

Eggs to Order

Turkey Sausage

                                    Assorted Bagels with Nova Scotia Salmon, Cream Cheese(Reg and Light)

                                    Tomatoes , Onions and Capers

Scones with Assorted Local Jams

Morning Meetings:
Baklava

Buffet Lunch:
Southwestern Garlic Flank Steak
Rosemary Ranch Chicken Skewers

Turkish Salad

Artichoke Bread Pudding

Caspian Bean Salad

Bittersweet Chocolate Mousse Cake

Lemon Cooler Cookies

Chocolate Macaroons
Cranberry Bundt Coffee Cake