2017 Holiday Dinner Menus

                       Now, it’s easier than ever to host an event or send a gift of great food.

Select your favorite recipes to create a perfect holiday BUFFET or PLATED dinner.  Choose as many as you like, and we’ll price your menu accordingly. Basic menus (including one soup or salad, one entree, one vegetable, one starch, and one accompaniment) start at about $20.95 per guest.

     > Click GO now for a custom quote!

Salads

Butternut Kale and Chickpea Salad with Candied Pecans
Tahini-Maple Vinaigrette

Spinach Salad, Gorgonzola & Sugared Pecans with
Butternut-Apple Vinaigrette Dressing

Mixed Baby Green Salad with Garden Vegetables
Balsamic Vinaigrette Dressing

Traditional Caesar Salad with Asiago Cheese & Homemade Garlic Croutons

Wedge of Iceberg Lettuce with Bacon Crumbles, Tomato, and Green Onions
Homemade Chunky Roquefort Dressing

Soups

Pumpkin-Lobster Bisque
Creamy Apple-Brie and Butternut Squash Soup
Hearty Beef Barley Soup
Roasted Red Bell Pepper Tomato Soup
White Bean and Kale Soup
Chicken & Matzoh Ball Soup (not K)

Holiday Breads

Hot Cross Buns
Challah (not K)
Sweet Cornbread
Signature Herb Focaccia
Homemade Dinner Rolls
Pumpkin Bread
Buttermilk Biscuits

Traditional Holiday Dinner Entrees

 Michael’s Signature Jumbo Lump Crab Cake & Petit Filet Mignon
Sautéed Jumbo Shrimp & Chicken Breast a l’Orange (GF)
Roasted Turkey Breast with Natural Jus (GF)
Roasted Filet of Beef Tenderloin with Sauce Diane
Cranberry Hazelnut Turkey Breast Wellington
Tender Braised Roast Beef Brisket Au Jus
Pork Tenderloin with Fruit Compote & Apple Cider Glaze (GF)
Traditional Baked Ham with Pineapple Honey Glaze (GF)
Filet of Salmon with a Champagne-Scallion Cream (GF)

Vegetarian Entrees

Mint and Green Pea Risotto Stuffed Roasted Red Pepper with Grilled Tomato (V, Ve)
Mushroom Medley Tart
Savory Lentil and Nut Loaf
Harvest Root Vegetable Galette
Creamy Roasted Brussels Sprout and Quinoa Gratin
Broccoli, Cheddar, and Quinoa Gratin (GF)
Mushroom and Squash Wellington
Roasted Butternut Squash Risotto (GF, Ve on request)
Arugula and Cremini Quiche in Almond Meal Crust (GF)
Cauliflower Gratin with Endive (can be GF)
Roasted Carrots with Farro, Chickpeas, and Crème Fraîche (GF on request)
Squash Stuffed with Cranberry Quinoa, Shallots, Pistachios & Sage (GF)
Brown Rice Risotto with Wild Mushrooms and Fresh Oregano (GF,Ve on request)

*** If you have a favorite in mind, we’ll make it for you; just ask! ***

Seasonal Side Vegetables

Creamed Corn (GF, V)
Garlicky Spinach (GF, Ve, V)
Southern Succotash (GF, V)
Local Honey Glazed Carrots (GF, V)
Sautéed Seasonal Vegetable Medley (GF, Ve, V)
Yellow Squash and Cheese Casserole (GF, V)
Traditional Green Bean Casserole Topped with Fried Onions (GF, V)
Oven Roasted Brussels Sprouts with Maple Syrup and Bacon(GF)

Heartwarming Starches

Wild Rice Pilaf (V, GF)
Classic Turkey Dressing
Southern Cornbread Dressing (V)
*Roasted Apple, Sage, & Sausage Dressing 
Garlic-Leek Mashed Potatoes and Gravy (GF)
Sweet Potato Casserole with Marshmallows (GF)
Roasted Red Bliss Potatoes with Rosemary & Thyme (V, Ve, GF)
*Yukon Gold Potato Gratin with Gruyere Cheese (V, GF on request)

Cranberry Sauces

Traditional Cranberry Sauce (Ve, GF, V)
Apple Spice Cranberry Sauce (Ve, GF, V)
Cranberry Orange Sauce (Ve, GF, V)
Cranberry Pear Chutney (Ve, GF, V)

Desserts!

French Vanilla Crème Brûlée
Pumpkin Crème Brûlée

Chocolate Cherry Mousse Layer Cake With Chocolate Ganache
*Christmas Bread Pudding, Bourbon Crème Anglaise Sauce
*Gingerbread Carrot Cake, Cream Cheese Frosting
Apple Spice Cake, Cream Cheese Frosting
* Signature Caramel Apple Cheesecake
Pumpkin Pie, Fresh Whipped Cream
Banana Cream Pie
Coconut Cream Pie

Apple Cranberry Pie a La Mode
Chocolate Pecan Pie
Chocolate Chestnut Truffles

* Carving station attendant fee, if necessary, is $75.
* Some options only available with plated service.
* Service charges and applicable sales tax will be added to your invoice.

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About Chef Michael

Michael McKnight has been a professional chef in Asheville and greater Western North Carolina for over 20 years. His contemporary take on classical cuisine has earned rave reviews from clients, as well as in the press. Sourcing local ingredients whenever possible is a key philosophy in the chef's kitchen, and almost everything is made from scratch and specific to your event.

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