Yummy

When we booked the Biltmore, the catering manager there (they have onsite catering) gave us a list of their menu options. First, we decided that we wanted to do a plated dinner rather than stations or a buffet, especially because they provide a huge flambé presentation with a plated dinner. Second, after looking it over, we narrowed down the options (see the list below). However, we won't make our final decisions until after the tasting that the Biltmore hosts in February.

Cocktail Hour (6 of the following)

• Natural scallops roasted in crisp bacon
• Coconut chicken with lemon grass plum sauce
• Wild mushroom phyllo cups with white truffle oil
• Mushroom, caramelized onion, and goat cheese thin crust pizza
• Crispy spring rolls with duck sauce
• Southern whiskey pork on sweet potato gaufrette
• Blue cheese and pear filo star
• Rosemary lamb chops
• Chilled jumbo shrimp cocktail with Citron Bloody Mary cocktail sauce
• Crabmeat stuffed mushrooms
• Maine crab cakes with smoked bacon and minced boiled egg easter tartar sauce

Starters (2 of the following)

• Rhode Island lobster chowder
• Wild mushroom bisque with truffle oil
• The Biltmore Caesar: fresh romaine hearts with garlic and romano croutons
• Mixed baby greens with praline pecans, blue cheese crumble, mandarin oranges, and raspberry vinaigarette dressing

Entrées (2 of the following)

• Grilled petit filet with roasted or stuffed shrimp with a porcini mushroom demi glaze
• Classic chicken francaise with grilled shrimp, tarragon, and lemon sauce
• Mixed Grill: sliced roasted sirloin, crab stuffed shrimp, and chicken fiore
• Pan seared salmon filet with a roasted tomato beurre blanc or a honey soyglaze
• Wild mushroom ravioli with sautéed roasted spinach, tomato, and white wine sauce

Sides (1 starch and 1 vegetable of  the following)

• Roasted garlic and parmesan mashed potatoes
• Vanilla-scented whipped sweet potatoes
• Seasonal vegetables

Dessert (1 of the following flambé flavors)

• Strawberry
• Mixed berry
• Cherry