Buffet Chef's Table Menu

Friday, November 10 

Amuse

Shrimp Cocktail | Spicy Cocktail Sauce

Mussel & Chorizo Soup Shooter 

Lump Crab Cakes | Remoulade


First Course

Mini Iceberg | Crispy Pancetta | Currant Tomato | Stilton Cheese | Creamy Shallot Dressing | Herb Oil


Second Course

Peking Duck |  Spicy Mustard | Duck Sauce | Vegetable Fried Rice | Steamed Baby Bok Choy | Black Sesame Drizzle


Main Course

Pan Seared Beef Filet |  Woodland Mushroom | Burgundy and Demi Reduction

Roasted Black Bass  | Miso Butter | Chateau Potato & Vegetable


Dessert

Frozen Chocolate Turtle Soufflé  | Warm Burnt Caramel Sauce

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