buffet and seated dinners The winter chill descends and it s time for gift-wrapping, tree trimming, candle lighting, and celebrating! What better way to enjoy the holidays than with a delicious feast bringing family and friends together. Tables laden with evergreen branches, warm freshly baked breads, roasted meats, and everyone s favorite once a year side dishes. Finding sweets and goodies around every corner, keeping both the young and young at heart smiling. Thinking of hosting a dinner? eat well presents a selection of s for the cooler months suited for your buffet or served dinner. The following s are designed for the entire party, including cocktail appetizers and desserts. However, your should reflect your style and taste, so feel free to select as you would at your favorite restaurant, and we will put your ideal together. If you have a budget in mind you are working with, please let us know. We are happy to work with you to keep the bottom line on track. Not finding items that wow you? Ask us to suggest other selections or to create a for you based on your theme or suggestions.
fork friendly fireside buffet passed appetizers lobster puffs with chives and parmesan, classic New York times recipe endive petals (GF) with whipped brie, and fresh cranberry orange relish for the table mixed greens & romaine salad (GF) with blue cheese, bacon, roast butternut squash and Dijon vinaigrette warm baguette and butter beef Burgundy classic French recipe of fork tender choice beef with pearl onions and button mushrooms in rich red wine sauce buttered Amish egg noodles with thyme and bread crumb topping cranberry pear brown sugar crisp with vanilla whipped cream
cozy comfort buffet passed appetizers spinach & boursin stuffed mushroom caps braised beef shortribs on mini Yorkshire pudding buffet dinner mixed greens & endive salad (GF) with roasted gold beets, tart apples, crisp bacon, pine nuts and apple cider vinaigrette honey yeast rolls and butter herb roast turkey breast (GF) served with creamy Dijon and honey mustard sauces southern corn soufflé with chives and parmesan roasted root vegetables (GF) parsnip, sweet potato, gold potato, and pearl onions haricots vert (GF) French green beans with caramelized shallots dessert hazelnut chocolate crepe gateau layers of crepes and toasted hazelnut cream covered with bittersweet chocolate
best traditions buffet passed appetizers winter caprese skewer (GF) thyme roasted tomato and basil marinated feta cheese on tied bamboo pick shrimp cocktail shots (GF) served with cocktail sauce, leaf lettuce, lemon and celery garnish buffet dinner chopped romaine & mixed greens salad (GF) with feta, dried cranberries, marcona almonds and citrus vinaigrette honey yeast rolls and butter mustard roasted beef tenderloin (GF, without sauce) served with brandy peppercorn sauce steamed asparagus (GF) with lemon and dill gold potato gratin (GF) with gruyere and parmesan cheeses dessert classic pecan pie with flecks of Callebaut chocolate and sweet whipped cream
winter festive champagne dinner passed appetizer smoked salmon canapes with lemon, caper and dill cream in delicate crepe polenta bites (GF) sundried tomato pesto & fresh mozzarella served dinner potato and celeriac bisque (GF) garnished with truffle oil and chives* warm baguette and butter guests choice of entrees pan sautéed market fish (GF) with fresh herb pistou sauce shitake mushroom parmesan risotto & haricots vert sweet potato frizzle garnish or autumn harvest crepes delicate French crepes with roasted root vegetables and sautéed kale baked with champagne sauce, crispy breadcrumbs and toasted walnuts melting Callebaut chocolate cakes with Graeter s black raspberry chip ice cream and fresh raspberry sauce *eat well will add Big Fish Farms caviar if you wish does not include service, beverages, delivery, rentals, or disposables ky or oh sales tax may be applicable to part or all of the charges
winter twinkly city lights dinner passed appetizer whipped goat cheese on olive oil crostini with crispy prosciutto and sage honey smoked salmon on cucumber rounds (GF) tarragon cream & roasted beet pesto served dinner arugula salad (GF) with toasted Bucheron goat cheese, pine nuts and raspberry vinaigrette baguette and butter * seared scallop (GF) on golden cauliflower puree with broken truffled balsamic vinaigrette and petite greens * pan roasted filet mignon red wine Madeira sauce & onion straws gold potato and parsnip puree & garlic sautéed ruby chard (GF, without onion straws) * white chocolate panna cotta (GF) with bittersweet chocolate sauce, garnished with blackberries and candied citrus zest
additional seasonal offerings entrees individual lobster or crab pot pies with celery root, pearl onions, carrot and peas in a creamy white wine sauce with flaky puff pastry crispy roast duck leg and thigh portion, slow roasted to fall of the bone blackberry thyme glaze balsamic grilled chicken mustard herb grilled lamb chops (GF) rack chops rubbed with garlic, rosemary and thyme pan roasted seasonal fish with light tomato sauce, roast fennel and fresh herbs (selection based upon Monterey Bay Aquarium guidelines) marinated grilled tofu with green olive tapenade and grilled vegetables accompaniments honey roast carrot puree creamed spinach Renee s Murphin Ridge recipe gold & red roasted beet and citrus salad roasted Brussels sprouts with double smoked bacon and onions Southern creamed corn with green onions classic stuffing blue oven bread with currants, celery, onion and sage New Mexico roast green chili creamed hominy smoked gouda grits