HOLIDAY JUBILEE
Passed Hors d’Oeuvre
Elk Tartlet | goat cheese custard, bourbon bacon onion relish
Bourbon Glazed Meatball | colorado whiskey | df
Pomegranate Avocado Toast | pomegranate salsa, wildflower honey, feta | v
Station | FARM-TO-TABLE
Steak House Martini | hand carved steak, roasted garlic mashed potatoes,
steak house creamed spinach, served in a catalina coupe glass | gf
Station | SEASIDE FARE
Roasted Blue Crab Dip | parmesan, asiago, green onion | gf, shell
Iced Shrimp Display | bloody mary cocktail sauce | gf, shell
Whiskey Cured Tuna | pumpernickel melba, minted zhoug, pickled ginger | *
Station | GARDEN OPULENCE
Shishito and Brussels Cone | blistered peppers, purple brussels, korean bbq glaze, togarashi peanuts | vg, gf, nuts
Popcorn Cauliflower | merf’s fool’s paradise hot sauce, celery carrot slaw, crumbled bleu | v
Hanging Flatbread | studded with sun-dried tomato, roasted garlic, fresh herbs, aged parmesan | v
Station | ELEVATED NOSH
Mini Monte Cristo | biscuit doughnut, powdered sugar glaze, ham, gruyere, raspberry coulis
Buffalo Spiced Potato Chips | house seasoning | vg, gf
Dessert Station
Yule Log Carvery | Chef Walter’s old world preparation, meringue decoration, carved to order