DINNER PARTY MENU

SALAD:

• baby greens with dried apricots, gorganzola and spiced almonds with an orange honey viniagrette
• spinach, red onion, feta and candied walnuts with a warm bacon vinaigrette
• homemade caesar with garlic baguette croutons
• west indies over spring greens

APPETIZER:

• butternut squash bisque, crème fraiche, toasted pumpkin seeds
• pesto crostini, shaved parmigiano reggiano
• gazpacho shooters
• tuscan bean dip with toasted pita points
• fruit & cheese board
• grilled shrimp cocktail

ENTREE:

• braised short ribs, cauliflower mash, honey roasted carrots
• brown butter seared atlantic salmon, green beans almondine, wild mushroom risotto
• conecuh cornbread stuffed chicken breast, braised kale, roasted fingerling potatoes
• blackened ribeye with peppercorn shiraz reduction, grilled asparagus, pommmes frites
• pork medallian with apple thyme chutney, smashed yukon gold potatoes, balsamic roasted brussel sprouts
• mediterranean vegetable and goat cheese napolean
• grilled tilapia with mango and avocado salsa over gingered quinoa
• jerk chicken, toasted coconut rice, black beans, jicima slaw
• creole shrimp & grits

DESSERT:

• lemon bars
• seasonal berries, chantilly cream, biscotti crumble
• dark chocolate raspberry bars
• maple bourbon apple crisp
• marscapone stuffed poached pears