Menu: Market Week - Southern Hospitality on a NY Rooftop
Mini "Sandwiches" of Buttermilk Biscuits with Lo Country Slow Braised Barbecue Brisket
Crab Cake Po' Boys on Mini Brioche
Mini Potato Pancakes with Duck Confit
Jerk Chicken Skewers with Peach and Vidalia Salsa
Mushroom Turnovers with Artichoke Dipping Sauce
Roasted Vegetable and Goat Cheese Quesadillas with Corn and Tomatilla Salsa
Black Eyed Pea Frittas with Charred Pablano Cilantro Dipping Sauce
Station I
Presentation of Lemon Steamed and Molasses Barbecued Shrimp with Three Sauces:
Zesty Cocktail, Lemon Roasted Garlic and Peach Ginger
New Orleans Style Individual Corn Puddings with Chipotle Butter Glazed Lobster Medallions
Station II
Deviled Ham and Chive "Truffles"
Homemade Cheese Straws
Individual Ramekins of Roasted Sweet Potatoes, Pecans, Raisins and Scallions in Orange, Ginger, Balsamic Dressing with Slice of Andouille Sausage
Slaw with Red and Green Cabbage, Raspberry Vinegar and Julienne Pear
Grilled Georgia Peaches with Raw Brown Sugar and Cumin
Pickled Heirloom Tomatoes
Nimon Ranch Bourbon Glazed Pork Tenderloin Skewers with Red Pepper and Apple Chutney
Butlered Sweets
Miniature Pecan Pies
Mini Lemon Meringues
Chocolate Bourbon Balls
Trio of Sorbets with Hazelnut Crisp
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