​

WINTER MENU

​

SMALL BITE

HORS D’OEUVRES

 

CROSTINI

Fig Spread & Sheep’s Milk Feta w/Arugula Garnish               

Jalapeno Cheddar Spread w/Prosciutto Chicharrons

Wild Mushroom & Herb Ricotta w/Grilled Scallion & Shrimp

Smoked Chicken & Pimento w/Blackberry Caviar

 

BRUSHETTA

Brussels Sprouts & Chorizo with Roasted Leeks & Fennel Dip

Prosciutto Wrapped Artichokes & Cured Lemon

Duck & Plum with Scallion Dipping Sauce

Chicken, Green Olive & Prune with Tzatziki Sauce

 

PIZZETTI

Tomato & Burrata w/Basil

Pepperoni & Provolone

Roasted Eggplant & Fennel w/Sheep’s Milk Feta

Pulpo & Chorizo w/Leeks, Fennel & Fontina

Salsiccia w/Roasted Poblano & Mozzarella

Gamberetto y Ajo w/Jalapeno Jack

 

PETROSIAN CAVIAR

Special Reserve Ossetra, Royal Servuga and Beluga Huso

Blue Corn Blini with Chive Crème Fraiche

Buckwheat Crepes with Smoked Salmon, Caper & Onions Sauces

Sweet Corn Stack with Chervil Caviar Butter

Deviled Quail Eggs

Rybaloff & Soft Poached Hen Eggs (Dried caviar pressed & preserved in bees wax)

 

HUSDON VALLEY FOIE GRAS

Torchon with Horseradish-Cranberry Sauce

Seared Foie & Butternut Tarts

Cognac Foie Spread with Sundried Cherry & Walnut Crackers

 

 

 

LARGE FORMAT

APPETIZER BUFFET

 

DIPS & SPREADS

Chevre, Sun Dried Tomato & Basil Torte w/Olive Oil Toast.

Camembert & Cranberry Relish w/Walnut Crackers

Truffle Chevre & Oyster Mushrooms with Butter Toasted Crostini

Romero Farms Winter Crudité with Smoked Onion Dip

 

BUFFET BOARDS

Our boards are served with traditional pickles, mustards,

fruit jams, olives and breads.

Cheese: Fontina, Aged Cheddar/Bleu & Buffalo Mozzarella

Charcuterie: Rosemary Cotto, Prosciutto d’ Parma, Bresola,

Capicola & Finochiona Salami

Seafood: Almond & Ginger Baked Salmon, Smoked Yellow Tail Tuna

& Poached Shrimp

NM Game Display: Pistachio & Duck Terrine, Bison & Cherry Sausage

& Smoked Wild Turkey

 

FORMAL DINNER

SOUP

Mushroom Bisque with Crepe Pesto Pouch

Butternut Squash Puree Garnished with Corn,

Pecan & Sundried Cherry Crunch

Rich Ox Tail & Onion with Shredded Short Rib & Comté Gratin

Lobster Bisque with Smoked Bacon & Parmesan Biscuit

 

SALAD

Grapefruit & Grilled Endive Salad with

Marinated Sheep’s Milk Feta & Pomegranate

Duck Confit Salad with Shredded Cabbage, Carrots,

Radish & Black Berry Vinaigrette

Butter Lettuce Salad with Roquefort Cheese,

Pimento Lemon Vinaigrette & White Anchovy

 

ENTRÉE

Crown Rack of Lamb with Mint Mango Chutney

Standing Apache Rib Roast with Bordelaise

Almond & Ginger Roasted Salmon with Smoked Tomato Harissa

Pork Saltimbocca with Pear & Apple Mostarda

 

DESSERT

Small Pumpkin Spice Cake with Sour Cream Frosting

New Mexico Nut Tart with Pistachio Gelato

Clementine Mousse Cups with Pecan-Cranberry Crunch