September 2008 Download the menu here

First Course

Butter Poached Shrimp
with Green Pea and Herb Risotto
-OR-
Cedar Plank Barbecued Salmon
with Warm Potato Salad, Feta Cheese, and Roasted Corn Salsa

Intermezzo
Chilled Watermelon Gazpacho with Jicama and Lime

Salad

Sautéed N.C. Mountain Shiitake Mushrooms
with Baby Frisee, Heirloom Tomatoes, Smoked Bacon, and Veal Reduction
-OR-
Baby Field Lettuces
with Roasted Beets, Walnuts, Green Apple, and Oven-Dried Grapes in a Goats’ Cheese Vinaigrette

Entrée

Filet Mignon
with Lobster Ravioli, Brown Butter, Asparagus, and White Truffle Oil
-OR-
Alaskan Halibut
sautéed with Artichokes, French Green Beans, Cippoline Onions, and Sun-Dried Tomatoes

Dessert

Strawberry Shortcake
Homemade sweet biscuits filled fresh strawberries, lavender, and whipped mascarpone
-OR-
Flourless Bittersweet Chocolate Cake
with berry compote, rosemary honey, and a vanilla malt shooter

Call or email now to set up a once in a lifetime event.
randy@encorecatering.org • 704-790-8646