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