Quote:
Originally Posted by Jim 
Butlered-
Lollypop Chops
Polenta "canape" with fresh tomato and mozzarella
Plated App-
Lobster, Oyster mushroom & Boursin 'won ton'
Soup-
Roasted Leek with Asiago (think: French Onion)
Entree-
Pan Roasted duck breast with Butternut Squash Raviolis, Pomegranate Cream
Still don't have a veg
Dessert-
Pumpkin Crem Brulee (served in little pumpkins)
No alcohol; soft drinks only
Your thoughts? |
Umm, Errr, Uhhhh..... Certainly helps if one pays attention to the date on some of the posts. Doohhh!!!!
But since I already made the post, I'll just leave it be.
Nice pics btw!
Jim. Nice menu but I have to agree with CC about the cheese and cream.
I really like the chops. Done those many times myself. Are you going to or do you have a marinade for them? I'm sure but just thought I'd ask.
What about a Carponata, bruschetta or just a simple roasted tomato coulis topping for the Polenta. Have you tried grilled polenta as well?
I like the wonton idea. It's simple yet I have never been a big believer in the seafood/cheese combinations. Granted that there are some things guests have come to expect but.....What about a lobster cake with a roasted corn and chipotle sauce? No cream just roasted fresh corn, pureed with some chipotle peppers.
The soup I wouldn't touch. Sounds great just as it is.
The duck. Here's an item I did a few years ago for our Autumn menu. Actually a Sous Chef on my team started the ball rolling at a place prior but this is what I ended up with later; Seared Muscovy Duck breast with juniper berries and blood oranges. Served with a roasted duck demi, Pecan wild rice and roasted baby veg. (pattypan, zucchini and carrots).
The pumpkins are a great touch too!
With out intending to be too obtrusive I hope this helps.
