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Brilliant_Rock
- Joined
- Jun 27, 2006
- Messages
- 1,528
I may be the only one posting during the Superbowl. Hehee!!
Anyway, we had our tasting this weekend. I have to say our caterer is awesome! Even the little things - the sugar snap peas were cooked to perfection with a little crunch, not soggy like you'd get in a lot of places. Plus, the presentation was spectacular.
Our favorite hors d'ouevres were:
:Warm Smoked Duck on toasted cheese and Brioche Bread with Aged Gouda Mission Figs
:Succulent mini Lamb Chops with a Tangy fresh Raspberry Cabernet Sauce
:Tuna Coronet- Tuna Tartare flavored with Rice Wine and Ginger in a fried Wonton Cone with Wasabi Aioli and Tobiko Caviar
:Nantucket Scallops- A mini grilled Polenta Round topped with pan seared Nantucket Scallops And Sun Dried Tomato White Wine Sauce Served in a Scallop Shell
:Fish and Chips - Crispy Fried Haddock and Yukon Gold Fries Served in Newspaper Cones with aoili
We will also be having a stationary hors d'oeuvres table of raw oysters/littlenecks, chowder and clamcakes, and stuffed quahogs.
Our choices for entrees were, choice of:
:Truffle Dusted Black Angus Filet Mignon Layered with Asiago Yukon Gold Smashed Potatoes and Wilted Baby Spinach Finished with Armagnac Truffle Demi Glaze, with roasted baby vegetables.
or
:Seared sesame-crusted tuna with Soy-Kaffir Lime Glaze with cold Soba Noodle Salad along with Sugar Snap Peas with Yellow Squash Moons
A vegetarian choice will be available on request, and the caterer says that they will be able to accomodate any special dietary requirements (allergies, etc) if requested.
So what do you think? I don't believe that I know any vegetarians or particularly picky eaters who couldn't find anything to eat from this spread, but I guess someone could bring a guest? Our goal was to make it fancy but not inaccessible to those who don't necessarily crave raw fish, if you know what I mean?
Anyway, we had our tasting this weekend. I have to say our caterer is awesome! Even the little things - the sugar snap peas were cooked to perfection with a little crunch, not soggy like you'd get in a lot of places. Plus, the presentation was spectacular.
Our favorite hors d'ouevres were:
:Warm Smoked Duck on toasted cheese and Brioche Bread with Aged Gouda Mission Figs
:Succulent mini Lamb Chops with a Tangy fresh Raspberry Cabernet Sauce
:Tuna Coronet- Tuna Tartare flavored with Rice Wine and Ginger in a fried Wonton Cone with Wasabi Aioli and Tobiko Caviar
:Nantucket Scallops- A mini grilled Polenta Round topped with pan seared Nantucket Scallops And Sun Dried Tomato White Wine Sauce Served in a Scallop Shell
:Fish and Chips - Crispy Fried Haddock and Yukon Gold Fries Served in Newspaper Cones with aoili
We will also be having a stationary hors d'oeuvres table of raw oysters/littlenecks, chowder and clamcakes, and stuffed quahogs.
Our choices for entrees were, choice of:
:Truffle Dusted Black Angus Filet Mignon Layered with Asiago Yukon Gold Smashed Potatoes and Wilted Baby Spinach Finished with Armagnac Truffle Demi Glaze, with roasted baby vegetables.
or
:Seared sesame-crusted tuna with Soy-Kaffir Lime Glaze with cold Soba Noodle Salad along with Sugar Snap Peas with Yellow Squash Moons
A vegetarian choice will be available on request, and the caterer says that they will be able to accomodate any special dietary requirements (allergies, etc) if requested.
So what do you think? I don't believe that I know any vegetarians or particularly picky eaters who couldn't find anything to eat from this spread, but I guess someone could bring a guest? Our goal was to make it fancy but not inaccessible to those who don't necessarily crave raw fish, if you know what I mean?
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