Sample Seasonal Menus

Let’s Eat!

Fall Cocktail PartyWinter Family StyleSpring PlatedSummer BuffetSummer Pig Roast

Appetizers

passed

butternut squash arancini, parmesan, apple

fried oyster, smoked jalapeño remoulade

cinnamon smoked duck, bourbon pear, pistachio, oat crisp

stationary

agnolotti, mushroom duxelle, ricotta

roasted tomato slider, charred eggplant puree, basil, mozzarella, baguette

herb whipped goat cheese, citrus marinated beets, crostini

pork meatballs, walnut pesto, parmesan

Dessert

passed or stationary

cinnamon sugar donut holes, chocolate ganache

mulled wine poached pears, thyme ice cream, bourbon syrup

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

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