Gilded Age Gala Menus

Seven o’clock menu

Beet and orange foie gras

Oyster sformato   Caviar

Consommé Lutz
Chicken consommé, celery root brunoise, chicken and leek quenelles

Lobster Americaine
Butter poached lobster, rich tomato, paprika and shrimp stock

Duck Salmi
Roasted Muscovy duck, pan sauce, brioche toast, green and crimson lentils

Venison Loin
Creamed wild mushrooms, lemony cipollini onions, asparagus tips, duchess potatoes

Pears Adelia
Trifled bourbon poached pears, brown sugar pecan cream and chocolate frangipane

Holly Hambright, Executive Chef, Holly’s Eventful Dining

Steven Leitner, Executive Chef, Emilia

Nine o’clock menu

Fin de siècle charcuterie and fromage
featuring local cured meats, Sequatchie Cove and Sweetwater Valley cheeses, water biscuits and homemade pickled vegetables and relishes

Atlantic coast oysters
shucked to order and presented with mignonette, lemons, cocktail sauce, horseradish and saltines

Paella Westwood
duck and chicken paella with beans, tomatoes, limas and Spanish rice

Orange tarragon smoked tenderloin of beef
Sister Schubert rolls and horseradish sauce

Coca-cola ham and cayenne cheddar biscuits
with onion jam

The Southern New Year tradition station
black eyed peas, collards and cornbread

Killer mac and cheese
with throw ins

Pissaladiere station
pepperoni and mozzarella, asparagus and pimiento, artichoke and olives

Assorted small sweets
a Viennese dessert table in miniature

Passed snacks throughout the night
smoked salmon toast with caviar, crab and corn cakes with remoulade, lobster corn dogs, black eyed pea cake

 

Sunday, December 31, 2017 at Historic Westwood

Purchase Tickets

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