Menu
Passed appetizers:
Vegetarian spring rolls with carrot and Daikon radish, with a Thai nuac naam dipping sauce
Shrimp and corn fritters with low country remoulade
First course:
Roasted butternut squash salad with spiced pecans, local goat cheese and balsamic vinaigrette
Dinner rolls and butter rosettes
Main course:
Braised boneless beef shortribs in red wine jus served over fennel and shitake mushroom risotto with Swiss chard
Vegetarian option: grilled Portobello mushrooms stuffed with orzo and goat cheese, served with tomato sauce
Glazed vegetables including cauliflower, carrots, sugar snap peas, asparagus and baby turnips
Dinner rolls and foccacia squares with butter crocks
Dessert:
Chocolate ganache covered red velvet cake and vanilla ice cream
Catering provided by: Sage and Swift Gourmet Catering