We did a great catering at Consol Energy in Southpoint for 25 executives this week on the roof top of the building which was a great event for us. We Started the night with
Fire Roasted Tomato-Cilantro Soup with Crispy Tortilla Strips
California Style Red Oak Leaf Salad with Peppered bacon Rosettes, Sliced Red Onion, Halved Grape Tomatoes, Crumbled Maytag Bleu Cheese and Finished with a Creamy Maytag Bleu Dressing
This Course was Jason's ideal which was absolutely incredible presentation and taste!
Next we did a grill out on the roof top offering
Peppercorn Crusted Filet Mignon with Shallot Dijon Demi Glace
Bamboo Skewered Sea Scallops with Rosemary and Lemon Butter
Grilled Asparagus with Lemon Zest
Wild Rice Pilaf with Walnut Oil, Sun Dried Tomatoes and Sauteed Onions
And to finish this great dinner
Gourmet Carrot Cake Finished with a Ginger-Carrot Sauce and Garnished with Cinnamon Sauce
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