Festive fusion Fireside Creation Sophisticated Twist by nikeborome

VIEWS: 6 PAGES: 4

									Stationed
            Festive fusion
            This is a classic buffet dinner with an array of options
            for all guest types. Appropriate for dinner parties,
            corporate events, or large receptions with a timeline
            longer than four hours.




Dinners
            Fireside Creation &
            Sophisticated Twist
            With twist on the typical buffet dinner station, these
            two menus deliver small plates of our most popular
            entrées. A satisfying way to host a holiday reception
            for guests to mingle and enjoy the festivities. These two
            menu options are ideal for a party time of two to four
            hours.
               The Festive Fusion buffet DINNER
Prelude of Passed Hors d' oeuvres:
Crab Push Pop
JDK’s classic clear plastic petite push pop filled with citrus-infused
lump crab topped with fresh cilantro, papaya & mango

Goat Cheese Crostini
Topped with blood orange & black pepper marmalade

Wonton Cornets
Stuffed with a duck confit, sweet potato & cranberry salad




Main Event Dinner Buffet:                                                   Grand Finale Dessert & Coffee Buffet:
Spinach & Poached Pear Salad                                                Coffee & Tea Display
Topped with roquefort cheese, port poached pears,                           Presented with half & half, sugar, Sweet’n’Low, hot chocolate powder, chocolate
chinese walnuts & a raspberry vinaigrette                                   mint sticks, chocolate-covered coffee beans, cinnamon & lemons

Roasted Red Pepper Chicken Roulade                                          Upside -Down Caramel Apple Pie
Chicken breast rolled with roasted red peppers,                             Served with homemade whipped cream & caramel sauce
boursin cheese and fresh basil served in roulade slices
                                                                            Chocolate Espresso Petite Cakes
Bistro of Beef Medallions                                                   Frosted with mocha cream and topped with a chocolate-covered espresso beans
Drizzled with a cranberry-port sauce and topped with gorgonzola sprinkles

Risotto Bar
Imported arborio rice prepared to creamy perfection
Toppings for your guests enjoyment include:
proscuitto, baby shrimp, peas , roasted peppers ,
wild mushrooms & parmesan cheese

Sauteed Winter Medley of Vegetables
Seasonal chef selection infused with herbs

Gourmet Breads & Rolls
Served with basil whipped butter & cinnamon honey whipped butter
The Fireside creation Short Plate Dinner
Short plate Action station:
JDK Chef de Cuisine will prepare mini versions of these classic dinners
Jumbo Lump Crab Cake with Creole Mustard Sauce
Garnished with organic greens & fried okra drizzled
with blackberry balsamic vinaigrette

Filet Mignon
Prepared medium-rare and finished with a sundried tomato glaze and served
atop truffled mashed potatoes

Grilled Breast of Chicken
Finished with sautéed wild mushrooms, diced tomatoes, fresh basil, & peas
served atop creamy parmesan risotto


Bento Box Hors d' oeuvres Station:                                               Fabulous Finish:
Artisan Antipasto                                                                Coffee & Tea Display
Fresh flat bread, hummus, tomato bruschetta, black bean and corn salsa, &        Presented with half & half, sugar, Sweet’n’Low, hot chocolate powder, chocolate
sliced farm-fresh cheeses                                                        mint sticks, chocolate-covered coffee beans, cinnamon & lemons

Delectable Charcuterie & Such                                                    Inside-Out s'mores
Rustic bread, sliced goat cheese, shaved proscuitto, shaved beef, sweet pepper   Marshmallows will be torched on skewers with chocolate and graham crackers
and onion confit, & sweet basil aioli                                            presented separately for the guests to construct their perfect s’mores

Scrumptious Sea Fare                                                             Ice Cream Pops
Peppered tuna cubes, grilled garlic shrimp, seared scallops, wasabi              A petite pop of vanilla or coffee ice cream hand-dipped in your guests choice of
mayonnaise, black bean sauce, & blood orange dip                                 dark chocolate & almonds, or milk chocolate & Rice Krispies

Savory Popcorn
Black truffle and grey salt popcorn, porcini mushroom and parmesan popcorn,
& bacon with fried sage popcorn
The Sophisticated twist short plate dinner
 The Salad-tini Station:
 Two heightened tables covered with bar fronts will be attended by a JDK “mixologist” who will “shake” scrumptious salads to order. Salads are presented in
 cosmo glasses.

 The 'Soul' Salad
 Tabasco-Tequila chicken tossed with romaine, roasted red peppers, tomato concasse and shaken with cilantro lime vinaigrette garnished with lime pepper
 tortilla straws.

 The Saki Tini
 Japanese udon noodle with asian-style vegetables & duck confit tossed with a Thai peanut dressing

 The Cosmopolitan
 Baby field greens, dried cranberries, Haystack Mountain goat cheese, roasted sweet corn, & sugared almonds together in a cranberry vinaigrette


 The Short Plate Action Station Bar:                                             Return to Action Dessert & Coffee:
 Two heightened tables covered with bar fronts will be attended by a JDK Chef    Come back to the short plate station as it transforms into a flaming finale with
 de Cuisine. Your guests will come to the “Bar” to order, and watch as chefs     a bit of java.
 prepare their choices to order.
                                                                                 Coffee & Tea Display
 Chicken Saltimbocca                                                             Presented with half & half, sugar, Sweet’n’Low, hot chocolate powder,
 Topped with julienne proscuitto, provolone cheese and finished with a lemon-    chocolate mint sticks, chocolate-covered coffee beans, cinnamon & lemons
 sage sauce presented with roasted red-potato wedges
                                                                                 Flaming Final Creme Brulee Trio
 Filet Mignon                                                                    Egg nog crème brulee, double chocolate crème brulee, and pumpkin crème
 Prepared medium-rare and served au poivre with a sun-dried tomato glaze &       brulee served with seasonal fresh berries
 truffled mashed potatoes

 Butternut Squash Ravioli
 Tossed in a sage, sausage, & brown butter sauce

 Blackened Tilapia
 Topped with a mango salsa and served over baby field greens

								
To top