Sep 20, 2016 - drizzled with apple cider vinaigrette. Desserts caramel mousse carrot cake pops concorde grape gelee shot
• of •
C E L E B R AT I O N menus
S E A S O N S O F C E L E B R AT I O N
On the buffet
butter poached shrimp martini with garlic mashed potatoes, green peas and red wine butter sliced tenderloin sandwiches with creamed spinach and tomato jam on a salted ciabatta
•menu • Cocktail to start
negroni gin, campari and sweet vermouth
Passed hors d’oeuvres
assorted seasonal grilled vegetables with tahini hummus and crispy pita chips wild mushroom empanadas crumbled goat cheese, fresh herbs and sherry aioli locally sourced cheese tray served with dried fruits, nuts and honey roasted lahvosh crackers
mini reuben bite shaved corned beef, swiss cheese, pickled mustard seeds and thousand island
cinnamon sugar sweet potato chips
pan seared new zealand lamb chop with vindaloo sauce and micro cilantro
bailey’s irish cheesecake
crispy quinoa cake tahini aioli, dried tomato compote, nicoise olive, preserved lemon peel and micro arugula
Desserts
mini chocolate spectrum mini key lime tart mini lemon meringue tart white chocolate fruit and nut rocher
call to order at 312.421.6666
S E A S O N S O F C E L E B R AT I O N
Amuse
sweet corn panna cotta with chilled foie gras terrine and salted caramel corn
First course
• menu • Cocktail to start
vesper london dry gin, vodka and lillet blanc
Passed hors d’oeuvres
mini smoked chicken shawarma mini pita pocket, house made harissa, lebni and cilantro jumbo lump crab cake with old bay aioli and micro celery asparagus polenta cake piquillo pepper, goat cheese, and tarragon
mushrooms and parsnip shallot roasted and pickled mushroom salad with pine infused meringue, pumpernickel soil, crystallized basil and mushroom tuile paired with parsnip soup
Entree
pan roasted filet with potato and leek crepe, braised leeks, garlic compote, fava beans and red wine reduction
Dessert
chocolate shell and lime infused ganache with grapefruit curd, and caramel sauce served with cocoa nib brittle and pink grapefruit mint sorbet
call to order at 312.421.6666
S E A S O N S O F C E L E B R AT I O N
• menu • Cocktail to start
southwest scrambled eggs with mexican style chorizo, jalapeño crema, salsa picante, avocado, queso fresco, micro cilantro and crispy corn tortilla strips
bellini
pastry crust quiche
fresh peach puree and dry sparkling wine
egg custard, wild mushrooms, garlic and fresh herbs
Passed hors d’oeuvres “everything” bagel
with smoked salmon, red onion, tomato, capers and salmon cream cheese
triple cream brie and raspberry baked in a phyllo purse
mini petite beef tender english muffin with sunny side up quail egg, truffle cream and chives
On the buffet
caramelized bacon strip with brown sugar, pecan, cayenne pepper and maple syrup
vanilla yogurt parfait
grilled red potato skewers with extra virgin olive oil, fresh herbs and roasted red pepper aioli
shaved brussels sprouts and arugula tossed with crunchy pomegranate seeds, candied walnuts, crumbled blue cheese drizzled with apple cider vinaigrette
Desserts
caramel mousse carrot cake pops concorde grape gelee shot cranberry apple tart crème brûlée strawberry
with fresh berries and granola crunch
call to order at 312.421.6666
