Pre-Function Reception) a selection of Brave heart beef and Empire Seafood featured hot and cold finger foods, amuse bouches and hors d oeuvre. First Course: Pan Seared Scallop and Crispy King Crab Terrine With Saffron-Butter Poached Potato, Celery Jelly, Warm Pork Belly and Truffle-Vinaigrette Second Course: Parmesan Infused Roasted Beef Consommé With a Sweet Corn Royale, Caramelized Pearl Onions and Pulled Beef Oxtail Third Course: Carpaccio of Foie Gras Marbled Teres Major With Seasonal Artisan Greens, Pickled Root Vegetables Slaw and a Horseradish-Thyme Vinaigrette Main Course: “A Study of Angus Beef” Slow Braised Boneless Beef Short Rib with Creamed Cabbage “Sous Vide and Pan Seared” Beef Tenderloin, and Red Wine Poached Strip of Beef with Polenta Pave, and Pressed Greens Dessert: (After Main Meal) Culinary Manned Action Stations and Chef Inspired Small Sweets and Petit Fours
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