Sample Seasonal Menus

Let’s Eat!

Holiday IdeasWinter Family StyleSpring PlatedSummer BuffetSummer Pig Roast

Appetizers

passed

coffee & orange smoked duck, candied orange zest, espresso crème fraiche, house cracker

smoked fish and ham croquette, cauliflower cream, pickled pink peppercorn

pork meatballs, walnut pesto, arugula, lemon oil, parmesan

arancini, apple & onion confit, parmesan

market oysters with champagne lime mignonette & charred tomato cocktail sauce

charred octopus, cauliflower & carrot escabeche, orange, three chile cracker

potato and chorizo croquette, creme fraiche, chive

stationary

house charcuterie & Antonelli’s cheese, served with holiday jam, assorted nuts, and house crackers

holiday spreads white bean, duck fat, salsa verde & herb whipped goat cheese, served with local crudite & crostini

sliders

garlic & herb roasted tomato, charred eggplant, basil, mozzarella, baguette

pimento grilled cheese, ciabatta, green tomato relish, green goddess dressing

beef pastrami, house sauerkraut, beere mustard, rye

meatloaf slider, pimento cheese, house pickle, challah

Plated

passed appetizers

cinnamon smoked duck, bourbon pear, pistachio, oat crisp

butternut squash arancini, parmesan, apple

first

arugula, fresh pear, hazelnuts, goat cheese, honey-lavender vinaigrette

easy tiger bread, whipped butter

second

(choice of in advance)

grilled bavette, parsnip-celeriac puree, roasted carrots & cipollini onions, salsa verde

or

juniper & citrus roasted chicken, acorn squash mash, dijon roasted cremini mushrooms, fried shallots

third

chocolate pudding, compressed cherry, cookie crumble, chantilly cream

Buffet

passed appetizers

fried oyster, smoked jalapeno remoulade, cilantro

chorizo braised quail leg, avocado crema, radish

on the buffet

mixed greens, apple, pecans, white verjus vinaigrette

ale braised short rib

black pepper salmon

grilled broccolini, heirloom carrots, roasted garlic, lemon oil

buttermilk yukon mashed potatoes, chive, bacon, crème fraiche

stationary desserts

almond & pear puffs, caramel, chantilly cream

chocolate mint tart, candied orange, vanilla bean whipped cream

bourbon pecan hand pie

served with Cuvee coffee

More Desserts!

passed, stationary or plated

maple glazed donut holes, cocoa nibs

dark chocolate cherry blondie

spice cake, cream cheese buttercream, candied pecans

vanilla bean pavlova, chocolate mousse, honey roasted peanut, caramel

profiteroles

white chocolate & grapefruit with champagne glaze

milk chocolate & raspberry

dark chocolate, coffee, hazelnut

Appetizers

passed

wild mushroom tart, gruyere, thyme, red onion jam

scallop, apple, celery, pomegranate, brown butter

stationary

duck prosciutto served with Antonelli’s cheese, house jams, fruit and nut compote, and house crackers

First Course

plated

arugula, fresh pear, hazelnuts, goat cheese, honey-lavender

served with challah rolls, whipped salted butter

Second Course

family style

whole roasted chicken with lemon and apple

wagyu bavette, roasted baby carrots, charred green garlic

mashed potatoes, bacon braised cremini mushrooms, swiss chard and garlic

minted brussels sprouts, chili oil, toasted pine nuts, white wine golden raisins

Dessert

stationary

kabocha squash pie, mascarpone cream

orange-chocolate pots de crème

Appetizers

passed

beet tartare, citrus, fennel, creme fraiche, house cracker

country pate, pickled mustard seed, house fennel cracker

chef attended oyster station

gulf coast oysters served with assorted mignonettes – cucumber chili, yuzu & champagne lime, charred tomato cocktail sauce, horseradish, sliced lemons

First Course

plated

endive, frisee, charred radicchio, citrus, toasted nuts, goat cheese, lemon vinaigrette

Second Course

plated

roasted chicken breast, spring succotash, ancho corn sauce

or

pork shoulder, charred eggplant puree, leek salsa verde

family style sides

grilled corn, avocado, ancho creme fraiche, herbs

duck fat potatoes, capers

Dessert

plated

lemon pound cake, mascerated berries, mascarpone cream

Appetizers

passed

compressed watermelon, tomato, feta, serrano, olive oil

tuna crudo, potato chip, dijonnaise, capers, pickled shallot

On the Buffet

arugula, grilled peaches, burrata, grilled bread, black pepper

grilled shrimp, garlic, capers, parsley, grits

pork sausage, summer peppers, onions, thyme

ratatouille, farm vegetables, basil, arugula

focaccia, rosemary, garlic, olive oil

Dessert

chef attended station

melon and mint sorbet, lemon & lime syrup

Appetizers

passed

preserved peach, almonds, almond oil, housemade ricotta, grilled country bread

ceviche, cucumber, melon, serrano, olive oil, lemon, herbs, house tortilla chips

smoked duck breast, preserved summer vegetables, arugula, fennel cracker

From the Spit

richardson farms whole roasted pig served with salsa verde & harrissa

Family Style Accompaniments

panzanella salad, heirloom tomato, shallot, caper, parsley, olive oil, baguette

grilled corn on the cob, cojita, chili, lime

fried whole okra, green goddess dressing

bacon & cheddar biscuits, roasted tomato butter

Dessert

plated

blackberry crumb cake, roasted blackberries & red wine, whipped cream

Get more ideas & inspiration here

Contigo © 2015 • site by strejde

contigo-stacked-footer-logo