Contact your account executive and start getting ready for the holiday.  We guarantee a delicious helping of history, tradition and innovation.

We thank you, our clients – as always – for your goodwill, your confidence and most importantly your loyalty throughout the year.  We look forward to hearing from you, as well as wishing all of you and your families a happy and healthy holiday season. 

~ Smoked Trout, Watercress and Apple Salad with Creamy Horseradish Dressing

 ~ Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

~ Mashed Potatoes with Prosciutto and Parmesan Cheese

~ Broccoli and Cauliflower with Lemon, Mustard and Chive Butter

~ Mixed Berry Pie with a Pecan-Orange Lattice Crust

~ Roast Turkey with Bacon, Tarragon and Applejack Gravy

 ~ Leek and Mushroom Stuffing

 ~ Buttermilk Mashed Potatoes with Chives
~ Orange/Spice Pumpkin Pie

  ~ Mixed Greens with Oranges, Dried Cranberries and Pecans with a Champagne Vinaigrette                        

 ~ Fennel, Prosciutto and Pine Nut Stuffing

 ~ Cranberry Sauce with Pears and Cardamom

~ Baked brie en croute with cranberry apple chutney

~ Pistachio and Chicken Pate wrapped in a savory crust with grainy and Dijon mustards

~ Bourbon brown sugar glazed smoked ham with buttermilk biscuits

~ Roasted duck breast atop sweet potato fritter with cinnamon-ginger crème fraiche

~ Peppered tenderloin of beef on sesame toast rounds with scallion/hoisin aioli

~ Mini pizzettas with mushroom duxelle and Fontina cheese

~ Assorted Sushi with wasabi and pickled ginger

~ Celeriac puree with paprika in demitasse cups

~ Brie, pear and almond purses

~ Yakatori chicken skewer

~ Smoked Salmon perched on petite corn and dill Madeleine’s with lemon crème fraiche

~ Pan seared sea scallop in edible Asian spoon

~ Crab and Corn Cakes with Cajun Mayonnaise

~ Asparagus and red pepper with herb cheese wrapped in a mini dill crepe

~ Toast cups with fig, caramelized onion and Stilton

~ ‘Cosmopolitan Claw’ Seared scallops with flame salsa on a bed of Radicchio and  

  Watercress garnished with a Crab Claw pinching a green olive  

Served in an oversized martini glass.

~ Chicken and veal pate with Shitake mushrooms and toasted filberts served with  baguettes, Cornichons, currant sauce and grainy mustard   

~ Lobster Bisque

~ Smoked duck with crispy shallots, baby spinach and chutney

~ Grilled chicken breast with an apricot raisin Marsala reduction, risotto cake and asparagus bundles

~ Saddle of lamb with mint rosemary demi-glace, roasted red pepper polenta and haricot  verts with tomato and basil  

~ Roasted marinated veal chop with bourbon cream sauce, rosemary and garlic fingerling  potatoes with sautéed broccoli rabe  

~ Fillet of tuna marinated in ginger, soy and sesame, jasmine rice cake with sautéed  julienne vegetables  
~ Sole stuffed with shrimp, orange and tarragon – finished with tomato beurre blanc,  herbed wild rice and caramelized baby vegetables

~Apple-Cranberry Cheese Torte

~ Eggnog Mousse Torte – a light eggnog mousse in between golden sponge cake

~ Chocolate Truffle Torte

~ Apricot Almond Tart or Pear Almond Tart