MENU OPTIONS 

(subject to change due to seasonality and ingredient availability)

CANAPÉS FOR TRAY PASS

VEGETABLES

Oven-Dried Tomatoes With Lebni and Za’atar Spice

Socca Blini With Eggplant, Olive Tapenade and Sour Cream

Taleggio-Stuffed Shiitake Mushrooms with Tarragon

Herb-Crusted Autumn Squash with Sumac Cream

Stuffed Piquillo Peppers with Cheese and Honey

Savory Baklava: Filo-Wrapped Salsify with Pistachio and Pecorino

Parmesan Cups with Blue Cheese, Walnuts and Pomegranate Molasses

Vegetable (or Short Rib) Agnolotti on a Spoon   

Crispy Rice Salad with Virginia Rice on a Spoon  

Grilled Pear Crostini with Cheese       

Assorted Vegetable and Fruit Crudités (Skewers)

Burrata-Stuffed Figs with Pomegranate Molasses and Dukkah

Creamy Grits with Confit Tomato on a Spoon

“Caesar” Brussels Sprouts

Root Vegetable Salad in Lettuce Cups (Endive Spears) with Yogurt Ranch

MEAT & FISH

Hamachi Crudo (Tacos or on Potato Croquette)

Beef Tartare with Tapenade and Juniper

Seared Skewered Pork Belly with Harissa

Trout Salad and Whole Grain Oat Toast

Mini Moroccan Spiced Lamb Chop with Mint and Sumac Yogurt

Chicken Escabeche Skewers

Scotch Egg & Maple Syrup with Quail Egg, Pork Sausage and Gribiche

Ledlow Burger (Open-Faced) with Tomato, Dijon and Garlic Aioli

Savory Waffle with Chicken Liver and Bacon Jam Spread

Open-Faced English Muffin with Pork, Cheese and Red Onion

Amá’s Taquitos (Vegetable or Short Rib) 

Classic Albondigas Skewers

Braised Paleron on a Spoon with Cream of Wheat and Kumquats

Salt Cod Fritters

Fresh Shucked Oysters and Caviar on a Spoon

Berbere-Spiced Foie Gras on a Spoon With Huckleberry   

Buttered King Crab (Supplement for Truffles)

“Breakfast In A Shell” with Sherry Cream 

FAMILY STYLE DINNER  

2 Selections of Vegetables, 2 Selections of Fish & Meats + 1 Dessert 

3 Selections of Vegetables, 3 Selections of Fish & Meats + 2 Desserts 

VEGETABLES

Roasted Kuri Squash With Parsnips, Rutabaga and Caper-Sumac Vinaigrette

Confit Potato and Sunchoke With Soft Boiled Egg and Tarragon Dressing

Roasted Yam Wedges with Sorghum Syrup and Crema

Slow-Roasted Sunchokes, Endive, Tomato and Shallots with Hoja Santo Vinaigrette

Berbere-Spiced Tofu With Bok Choy and Chiles

Grilled Zucchini and Pine Nut Salad With Kale, Basil and Parmesan

Autumn Squash Salad With Peppers, Onion, Eggplant, Potato, Tomato, Basil and Cilantro

Winter Slaw (Cabbage, Mango, Papaya, Chile, Mint, Cilantro, Pecans, Macadamia & Herb Dressing) 

Caramelized Cauliflower with Mint, Pine Nuts and Lime

Okra or Green Beans With Fenugreek Tomato Sauce

Romanesco With Shirodashi Vinaigrette and Treviso

Melon and Persian Cucumber Salad

Stone Fruit With Burrata

Creamy Grits With Tomatoes and Sunflower Seed Tahini

MEAT & FISH

Braised Beef Paleron with Cream of Wheat and Kumquats

Slow Roasted Berbere Pork Shoulder

Escabeche of Hen

Lamb Stew with Cumin and Cardamom

Slow Roasted Dill and Caraway Ocean Trout or Wild Salmon

Classic Ledlow Fried Chicken (Supplement)

Roasted Chicken With Ume Butter or Amá’s Chipotle Half Chicken

Butter Poached Lobster (Supplement)

Chicken Mole

Dry-Aged Beef Rib Eye (Supplement)

Prime Rib (Supplement)

Grilled Albacore with Muhammara or Chermoula 

Pork Porterhouse (Supplement)

Duck Confit Legs

STATIONARY PLATTERS (SERVES 8 TO 10)

Farmstead Cheese Board, Melon Rind Mostarda and Johnston County Ham Spread 

Assorted Farmstead Cheese Board with Cured Meats and Pickled Vegetables   

Seasonal Market Vegetable Grilled and Raw Crudités with Housemade Ranch Dressing  

Parker House Butter Rolls with Pimenton Chile Cheese, Bacon Jam and Maple Butter

Eggplant and Za’atar with Grilled Bread 

Marinated Olives and White Anchovies  

Tex-Mex Queso and Housemade Chips 

Vegan Cashew “Queso” and Housemade Chips 

Guacamole and Housemade Chips 

DESSERT PLATTERS

TIER 1

Sandwich cookies, shortbread, hand-crafted marshmallows, chocolate-coated toffee, mini brownies and/or brown butter blondies.

TIER 2

The above, plus “coconut cream pie” or “banana cream pie” in a glass, dark chocolate mousse, seasonal fruit mousse (lemon, lime or passionfruit) with seasonal fruit curd.

BREAKFAST

Meetings Continental Breakfast

Fresh Squeezed Orange Juice, House Baked English Muffins, with Butter & Jam, Seasonal Scones, Seasonal Sliced Fruit, Freshly Brewed Coffee, Assorted Teas. 

Sweet Treats Continental

Freshly Squeezed Orange Juice, House Made Coffee Cake, Sticky Buns with Cream Cheese & Pecan Caramel, Almond & Chocolate Filled Croissants, Seasonal Sliced Fruit & Berries, Freshly Brewed Coffee, Assorted Teas. 

Penny Ante Supreme Continental

Freshly Squeezed Orange Juice, House Made English Muffins and Seasonal Scones, House Made Croissants, Freshly Baked Honey Nut Granola and Buttermilk Yogurt, Honey, Seasonal Fruit Salad, Freshly Brewed Coffee, Assorted Teas.