"Kitchens by Gedney"
Holiday Party for this Madison-based Kitchen Design Company
"Chime in Anytime"
The John Deacon Graves Pub
Cocktails, Wines and Soft-Drinks
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Hors D'oeuvres Displayed
Jumbo Shrimp Cocktail with Red Horseradish Sauce
Goat Cheese Marinated Vegetable Terrine
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Pass-Around Hors D'oeuvres
Butler-served for one hour prior to dinner
Pear & Roqefort Bruscetta
Seared Swordfish and Jalapeño Rice Cakes
Risotto and Fontina Frittters with Tomato Aioli
Mint-Marinated Lamb Skewers with Tahini-Yogurt Sauce
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Buffet Supper
Five Pepper & Rosemary Beef Filet with Red Wine-Veal Sauce Reduction and
Root Vegetable Accompaniment
"Classic recipe prepared with premium English free-range Hereford Beef"
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Seafood Pot au Feu with Toasted Bread Boxes
"A French one pot stew of shelled Maine lobster, sea scallops, and halibut with herbs, vegetables, and sauternes. Arranged in easy to eat portions, light on broth, and cooked fresh in small waves"
Shaved Fennel and Haricots Verts Salad with Mustard Vinaigrette
Rigatoni with Spicy Grilled Tomato Sauce, Gorgonzola, and Sweet Red Peppers
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Classic Caesar Salad
Rosemary Cloverleaf Rolls, Brioche, and Judie's Baguettes with Sweet Butter
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Desserts
Cinnamon-Cranberry Bread Pudding with Vanilla Creme Anglaise
Ginger Chocolate Ganache Tart with Poached Pears
Jamaican Blue Mountain Blended Decaf Coffee
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