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This year's holiday party menu

post #1 of 7
Thread Starter 

Okay peoples....here is this years' holiday menu scheduled for December 1st. This will be my 15th year. I have my work cut out for me:

 

 

 

On The Table

Poached Lake Salmon Served Chilled with Condiments

Fresh Oysters Mignonette

Wood Grilled Lamb Lollipops

Grilled Tenderloin of Beef with Small Rolls and Condiments

 Jumbo Shrimp with Seafood Cocktail Sauce

Bloody Caesar Oyster Shooters

Salmon Mousse with Dijon Tarragon Crème Fraische

Armagnac Pate (chicken liver)

Ballotine of Duck with Plum Sauce

Elk Salami and Summer Sausage with Selected Cheeses

Prosciutto Wrapped Asparagus Spear with Lime and Black Pepper

 

Passed

Maryland Crabcakes with Zesty Remoulade

 Jalapeno Cheddar Potato Puffs

Greek Aveglo Chicken Souvlaki

Ahi Tuna Gourges

Grilled Cajun Lobster Bites

California Crepes (Crab and Avocado)

Fried Falafel

Croque Monsieur

Smoked Trout with Caviar Cream in a Toasted Bread Box

Mushroom Duxelle in a Toasted Bread Box

Panko Fried Scallop Bites

Lebanese Dolmades (beef and rice)

Fresh Oriental Vegetables in Rice Paper Rolls

 

Dessert Table

Chocolate Covered Éclairs

Carolyn’s Famous Lebkuchen

Chocolate Dipped Strawberries

Cappuccino Cheesecake Bars

Chocolate Bourbon Cake with Chambord Ganache

Profiteroles with Lemon Curd

Peach Mascarpone Tart

 

post #2 of 7

that there is a sweet looking menu.   id have to find me a "rich single" woman to be able to hit an event like that from the front.

post #3 of 7

That looks like a great menu mate.if you make everything from scratch then I agree, you have got your work cut out for you.  Good luck!

post #4 of 7

Very nice menu, nice balances.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7
Thread Starter 

I have my hunters this week  (deer hunting season started yesterday) Next week is the big turkey day followed by the decorating committee luncheon on Monday then the party at the end of the week.  Honestly this is the largest party I do each year and to me it is easy peasy.

 

Everybody else thinks this is amazing.....not so much for me, as I have been doing this for so long it is STOP  (standard operating procedure)

post #6 of 7

thanks for sharing your menu again this year Ross......looks great

cooking with all your senses.....
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cooking with all your senses.....
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post #7 of 7

looks fantastic and made me hungry

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