Orange Blossom Catering

Chef’s Choice Passed Hors d'oeuvre and Sparkling Wine

Each course will be paired with wine

First Course

Smoked Rainbow Trout & Chèvre Terrine
Granny smith apple relish, whole grain mustard sauce, pickled beet gelée, trout roe & micro beet greens

Second Course

OBC Made Duck Confit & Frisée Salad
Pickled beets, sweet potato ‘hay’ & roasted shallot vinaigrette

Third Course

24 Hour Braised Short Ribs of Angus Beef
Roasted Red Pepper Yukon Gold Potato Puree, Buttered Asparagus
Baby Carrots & Warm Wild Mushroom Mousse

Dessert Course

Frozen Meyer Lemon Soufflé
Raspberry Sauce