Sample Seasonal Menus

Let’s Eat!

Holiday IdeasWinter Family StyleSpring PlatedSummer BuffetSummer Pig Roast

Appetizers

passed

duck confit, spicy pickled raisins, rye & orange cracker, Hausbar Farms carrot flower

smoked trout, radish, lemon yogurt butter, chive, rye toast

star anise & cinnamon poached pork meatballs, balsamic fig glaze, parmesan

brown butter grit cake, country ham, bourbon pear compote

market oysters with raspberry mignonette & herb and chili olive oil

fried quail leg, pickled carrot puree, chorizo

stationary

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

holiday spreads onion oil goat cheese & ginger carrot, served with local crudite & crostini

sliders

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

double grilled cheese, cheddar, jalepeno jack, pepper jelly, chipotle aioli, sourdough

beef pastrami, tarragon aioli, orange pickled carrot, rye

rabbit rillette, pickled grape, ramp & fennel jam, chili oil, challah

Plated

passed appetizers

charred octopus, grilled cauliflower, caper & olive caponata, roasted tomato

butternut squash arancini, parmesan, apple

first

roasted sweet potato, red potato, & wilted spinach with okra, mustard seed vinaigrette

easy tiger bread, whipped butter

second

(choice of in advance)

ABW black thunder braised beef, polenta di riso, salsify, black trumpet mushroom

or

lemon thyme roasted chicken breast, onion soubise , asparagus, cipollini, chive oil

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

bitter greens, avocado, cashew, furikake, black sesame vinaigrette

black garlic grilled bavette

cider & bourbon glazed salmon

pecan brown butter broccoli

bay leaf, mustard, & garlic roasted potatoes

stationary desserts

spice cake, orange curd, meringue, shaved chocolate

pistachio pavlova, black pepper whipped cream, grilled and macerated winter fruit

bourbon pear &  pecan hand pie

pecan blondie, dark chocolate & cherry buttercream

served with Cuvee coffee

More Desserts!

passed, stationary or plated

cinnamon & orange maple glazed pumpkin donut holes

dark chocolate cherry blondie

cookies

raspberry almond macarons

ginger studded sugar cookies

walnut snowball cookies

linzer cookies, spiced jam

Appetizers

passed

smoked oyster, olive oil, pickled fennel, preserved lemon

three chili cup, pork, lime, beet, and oregano-brined onion

stationary

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

First Course

plated

arugula, fresh pear, smoked almonds, onion oil goat cheese, white balsamic vinaigrette

served with challah rolls, whipped salted butter

Second Course

family style

black pepper smoked beef cheeks

maple sugar, chili & ginger roast pork

roasted butternut squash, house lemon ricotta, pumpkin seed crunch

roasted brussles sprouts, burnt orange, chili, shallot

Dessert

stationary

kabocha squash pie, mascarpone cream

raspberry pavlova, lemon cream, macerated raspberries, lemon verbena

Appetizers

passed

crab, charred avocado, grapefruit, tomato, sour clover, corn ash cracker

country pate, pickled mustard seed, house fennel cracker

chef attended oyster station

grilled market oysters with mustard green pesto & buerre blanc

First Course

plated

grilled cactus salad, bell peppers, sunflower sprouts, cotija 

Second Course

plated

sumac smoked chicken breast

or

grilled berkshire pork rib chop

family style sides

whole ash roasted carrots, pickled carrot puree, nuts & seeds

rice, toasted spices, poblano pepper, cilantro & lime

Dessert

plated

rye cookie, caraway, maldon sea salt & chocolate ice cream

Appetizers

passed

street corn fritter, parmesan, chili salt, aioli

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

On the Buffet

arugula, watermelon radish, whipped goat cheese, shaved carrot, prickly pear vinaigrette, popped amaranth

market fish ceviche, melon, citrus, fresh herbs, chilis

grilled chicken thigh, fennel, carrot, & bronze fennel

green beans, grilled peaches, house ricotta, roasted onion vinaigrette

focaccia, rosemary, garlic, olive oil

Dessert

chef attended station

build-your-own float bar

Appetizers

passed

preserved peach, almonds, almond oil, house made 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

Richards 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, sea salt

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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