AN EVENING WITH DICK VERMEIL
Menu Cocktail Hour
Buffet
Raw Bar
Salads
Oysters on the Half Shell Jonah Crab Claws Poached Shrimp Cocktail Sauce, Fresh Lemons, Mignonette & Remoulade
Fall-Spiced Lady Apple Salad with a Maple-Yogurt Dressing GF, VG Caesar Salad
Sides Antipasto Display Assorted Italian Cured Meats Sharp Provolone Roasted Peppers, Olives & Artichokes Grissini Breadsticks Fig Jam & Whole Grain Mustard Crostini
Whipped Potatoes GF, VG Wild Mushroom Risotto GF Roasted Brussels Sprouts with Pancetta & Sherry GF Sautéed French Beans GF, VG
Entrées Passed Hors d’Oeuvres Tuna Poke Tacos GF Aged Cheddar Grilled Cheese VG Curried Cranberry Chicken Salad Black Pepper Gougère Pigs in a Blanket
Hand Carved Grilled Tomahawk Ribeye with Rosemary-Thyme Garlic Butter & Bordelaise Sauce Pan-Seared Branzino with a Tomato-Caper Relish GF
Desserts Mini Pastries Salted Caramel Apple Mousse
A Variety of Vermeil Wines
Cranberry Orange Panna Cotta GF Fig & Honey Tart Honey Mascarpone, Toasted Pistachio Gingerbread Financier Candied Ginger Whipped Ganache