Food prepared by Chef Bill Claypool; Executive Chef Vanderbilt Commons.

         We did an excellent toy drive for Vanderbilt Children's Hospital - Thanks to Haley Osborne, Elaine Parker, Lisa Ramsey and Dallas Parrish.

Passed Hors D’oeuvres

Smoked duck breast with candied kumquat and pomegranate
Toasted goat cheese with fig and caramelized pistachio
Salmon roe-potato bilini with Osetra caviar and tobiko wasabi crème fraiche

From the Chefs Table

Smoked beef tenderloin (or venison loin) with parsnip potato mash and port wine-prune demi glace
Lamb loin with French lentil, olive oil poached artichoke hearts and Kalamata olive sauce
Seared foie gras with blood orange and balsamic reductions, baby arugula and roasted celery root

From the Wok

Asparagus-shiitake stir fry with hijiki and citrus
Fried Ahi nori with hoisin black bean sauce and avocado salad

From the Sizzle

Blue crab cakes with acorn squash-ancho puree and pancetta

From the Brick Oven

Pizza bianca with Taleggio cheese, onion and truffle oil
Pizza Amaliada with feta, oven dried red and golden tomatoes, olives and oregano

Cold Presentation

Charcuterie / antipasto display with sliced salami, capicolla, sopressata, bloodwurst and other hard sausages accompanied by rustic breads, grained mustards, olive oil and dill marinated grapes, roasted tomatoes,gherkins, flavored oils, assorted olives, caperberries and sauerkraut.

Cheese selection to include European artisan cheeses such as Morbier, Chevrot, Camembert and Memoulette, fig spread, honey and Marcona almonds

Fruit display with fresh figs, grapes, berries, pomegranates, kiwi, plums, pineapple and citrus.

Raw Bar

Shrimp with orange chive remoulade and cajun chili cocktail sauce
Shucked oysters with saki-lime splash, Cajun chili cocktail sauce and champagne black pepper aioli

Pastries

Mini tiramisu          Palmiers            Black and white cheesecake           Holiday cookies