2016 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 menu 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 $18.95 per guest.

     > Click GO now for a custom quote!

 First Course

Salads

Spinach Salad, Gorgonzola & Sugared Pecans with
Butternut-Apple Vinaigrette Dressing
Mixed Baby Green Salad with Garden Vegetables
with Balsamic Vinaigrette Dressing
Traditional Caesar Salad with Asiago and Homemade Garlic Croutons
Wedge of Iceberg Lettuce with Chunky Roquefort Dressing

Soups

Pumpkin-Lobster Bisque
Creamy Apple-Brie and Butternut Squash Soup
Hearty Beef Barley Soup
Roasted Bell Pepper Tomato Soup
White Bean and Kale Soup

Holiday Breads

Hot Cross Buns
Sweet Cornbread
Cornbread with Jalapenos & Cheese
Signature Herb Focaccia
Homemade Dinner Rolls
Pumpkin Bread
Buttermilk Biscuits
Garlic Parmesan Cheese Pull-Apart Bread

Second Course

Traditional Holiday Dinner Entrees

 Combination Plate - Michael’s Signature Jumbo Lump Crab Cake & Petit Filet Mignon
Combination Plate - 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)

*New Vegetarian Entrees*

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, can be Ve)
Arugula and Cremini Quiche in Almond Meal Crust (GF)
Cauliflower Gratin with Endive (can be GF)
Roasted Carrots with Farro, Chickpeas, and Crème Fraîche (can be GF)
Squash Stuffed with Quinoa, Shallots, Pistachios & Sage (GF)
Brown Rice Risotto with Mushrooms and Fresh Oregano (GF, can be Ve)

*** 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, GF)
Yukon Gold Au Gratin Potatoes with Gruyere Cheese (can be GF)

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!

Sweet Potato 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
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.

greenholidaybutton

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.

 Select your favorite recipes to create a perfect holiday buffet menu 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 $18.95 per guest.

     > Click GO now for a custom quote!

 First Course

Salads

Spinach Salad, Gorgonzola & Sugared Pecans with
Butternut-Apple Vinaigrette Dressing
Mixed Baby Green Salad with Garden Vegetables
with Balsamic Vinaigrette Dressing
Traditional Caesar Salad with Asiago and Homemade Garlic Croutons
Wedge of Iceberg Lettuce with Chunky Roquefort Dressing

Soups

Pumpkin-Lobster Bisque
Creamy Apple-Brie and Butternut Squash Soup
Hearty Beef Barley Soup
Roasted Bell Pepper Tomato Soup
White Bean and Kale Soup

Holiday Breads

Hot Cross Buns
Sweet Cornbread
Cornbread with Jalapenos & Cheese
Signature Herb Focaccia
Homemade Dinner Rolls
Pumpkin Bread
Buttermilk Biscuits
Garlic Parmesan Cheese Pull-Apart Bread

Second Course

Traditional Holiday Dinner Entrees

 Combination Plate - Michael’s Signature Jumbo Lump Crab Cake & Petit Filet Mignon
Combination Plate - 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)

*New Vegetarian Entrees*

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, can be Ve)
Arugula and Cremini Quiche in Almond Meal Crust (GF)
Cauliflower Gratin with Endive (can be GF)
Roasted Carrots with Farro, Chickpeas, and Crème Fraîche (can be GF)
Squash Stuffed with Quinoa, Shallots, Pistachios & Sage (GF)
Brown Rice Risotto with Mushrooms and Fresh Oregano (GF, can be Ve)

*** 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, GF)
Yukon Gold Au Gratin Potatoes with Gruyere Cheese (can be GF)

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!

Sweet Potato 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
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.

greenholidaybutton

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.

 Select your favorite recipes to create a perfect holiday buffet menu 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 $18.95 per guest.

     > Click GO now for a custom quote!

 First Course

Salads

Spinach Salad, Gorgonzola & Sugared Pecans with
Butternut-Apple Vinaigrette Dressing
Mixed Baby Green Salad with Garden Vegetables
with Balsamic Vinaigrette Dressing
Traditional Caesar Salad with Asiago and Homemade Garlic Croutons
Wedge of Iceberg Lettuce with Chunky Roquefort Dressing

Soups

Pumpkin-Lobster Bisque
Creamy Apple-Brie and Butternut Squash Soup
Hearty Beef Barley Soup
Roasted Bell Pepper Tomato Soup
White Bean and Kale Soup

Holiday Breads

Hot Cross Buns
Sweet Cornbread
Cornbread with Jalapenos & Cheese
Signature Herb Focaccia
Homemade Dinner Rolls
Pumpkin Bread
Buttermilk Biscuits
Garlic Parmesan Cheese Pull-Apart Bread

Second Course

Traditional Holiday Dinner Entrees

 Combination Plate - Michael’s Signature Jumbo Lump Crab Cake & Petit Filet Mignon
Combination Plate - 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)

*New Vegetarian Entrees*

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, can be Ve)
Arugula and Cremini Quiche in Almond Meal Crust (GF)
Cauliflower Gratin with Endive (can be GF)
Roasted Carrots with Farro, Chickpeas, and Crème Fraîche (can be GF)
Squash Stuffed with Quinoa, Shallots, Pistachios & Sage (GF)
Brown Rice Risotto with Mushrooms and Fresh Oregano (GF, can be Ve)

*** 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, GF)
Yukon Gold Au Gratin Potatoes with Gruyere Cheese (can be GF)

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!

Sweet Potato 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
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.

greenholidaybutton

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.

Pin It on Pinterest