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JEFFERSON HOTEL HOLIDAY MENUS 2006 |
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PLATED: ($65 two course menu, $75 three course menu, $85 four course menu) |
SOUPS & SALADS (Please Choose One) ~ corn and clam bisque with toasted cinnamon croutons ~ butternut squash soup with maple syrup and nutmeg ~ musclun greens with sundried cranberries, candied walnuts, walnut vinaigrette ~ forage mushrooms with asparagus, white truffle dressing parmesan crisp ENTREES (Please Choose One) ~ vegetarian risotto with pumpkin and amaretti ~ roasted salmon steak, citrus and pomegranate sauce ~ herb crusted bass, leek and champagne cream ~ breast of free range chicken, port wine sauce with red and black currants ~ filet of black angus with carrot and stilton sauce ~ ravioli of lobster with ricotta cheese, fennel and ginger cream ACCOMPANIMENTS OF STARCHES & VEGETABLES (Please Choose Two) ~ white and wild rice galette ~ smoked Vermont cheddar twice baked potatoes ~ crushed Yukon gold potato cake ~ country style ratatouille with garlic confit ~ sweet and sour aubergine caponata ~ garlic roasted vegetables ~ root vegetable hash ~ buttered asparagus DESSERTS (Please Choose One) ~ roasted chestnut & maple crème brulee ~ pumpkin & white chocolate cheesecake ~ flourless chocolate cake with raspberry sauce ~ apple strudel with Vienna sauce BUFFETS: BUFFET 1: ($65 per person) ~ Belgian endive, roasted pears and goat cheese salad 50-year-old balsamic vinaigrette and virgin olive oil ~ roulade of free range turkey stuffed with sundried cranberries and thyme natural jus and cranberry relish ~ medallions of salmon, passion fruit and papaya salsa ~ Chef’s selection of seasonal vegetables ~ Chef’s selection of starch ~ Viennese dessert table BUFFET 2: ($75 per person) ~ seasonal wintergreens with pomegranate dressing ~ Belgian endive, roasted pears and goat cheese salad 50-year-old balsamic vinaigrette and virgin olive oil ~ medallions of salmon, passion fruit and papaya salsa ~ four peppercorn crusted dry aged sirloin with a cabernet sauce ~ Chef’s selection of seasonal vegetables ~ Chef’s selection of starch ~ Viennese dessert table BUFFET 3: ($85 per person) ~ butternut squash soup with maple syrup and nutmeg ~ seasonal winter greens with pomegranate dressing ~ Belgian endive, roasted pears and goat cheese salad 50-year-old balsamic vinaigrette and virgin olive oil ~ roulade of free range turkey stuffed with sundried cranberries and thyme natural jus and cranberry relish ~ four peppercorn crusted dry aged sirloin with a cabernet sauce ~ medallions of salmon, passion fruit and papaya salsa ~ lobster ravioli in fennel and ginger sauce ~ Chef’s selection of seasonal vegetables ~ Chef’s selection of starch ~ Viennese dessert table EXECUTIVE PLATED ($150 per person, Choose One Main Course) ~ champagne and caviar upon arrival ~ Soup, inspiration per chef ~ lobster, avocado and mango cocktail with sauce grillette ~ four peppercorn crusted filet, violet mustard and cabernet reduction crusted potato cake, garlic comfit, buttered asparagus ~ porcini dusted veal chop, cipollini onions, young turnips with madeira mushroom essence ~ ginger and cinnamon marinated duck breast, roasted root vegetables, liquorish flavored duck sauce ~ herbs de province crusted rack of lamb, pyhillo potato log, garlic roasted vegetables, mint jus with preserved lemon ~ miso baked Bass with sweet and sour aubergine, jasmine rice cake, yuzu citrus vinaigrette ~ Petite salad with goat cheese fritter, hazelnut dressing ~ Dessert EXECUTIVE BUFFET ($150 per person & $125.00 per carving attendant) ~ butternut squash with main crab meat bisque ~ charred bell pepper and seafood salad, meyer lemon and extra virgin olive oil dressing ~ grilled asparagus and portobello mushroom, shaved pecorino cheese drizzled with white truffle oil ~ lobster ravioli with fennel and champagne sauce ~ Pacific red snapper, kalamata olives and poached sweet garlic and tomato fondue CARVING STATIONS (Please Choose One) ~ herbs de province crusted rack of lamb, mint jus with preserved lemon ~ stuffed veal loin with garlic, shallot, walnuts and oregano ~ four peppercorn crusted beef tenderloin, truffled merlot jus ~ marinated loin of venison, juniper and beet sauce ~ Chef’s selection of seasonal vegetables ~ Chef’s selection of starch ~ Viennese dessert table |
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