On the Menu: Harvest Moon Festival presented by SGC Food Service

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So, what’s on the menu for the Harvest Moon Festival presented by SGC Food Service this Sunday? Check it out:

 

CHATEAU CELINE FARM – Phil Daniels

Pork Tenderloin Saltimbocca featuring roasted pork tenderloin  wrapped in prosciutto and served with sage sweet corn and a sherry mushroom sauce.

Mini-Pumpkin Spice Cake garnished with crème de menthe         chocolate drizzle, fresh mint and a dollop of whipped cream.


THAT LEBANESE PLACE– Elie Ghanem

A Shish Tawouk kabob of cubed fresh chicken breast marinated with a special blend of Lebanese spices and grilled to perfection.

Kanafé, a Crunchy shredded phyllo dough that is baked with a layer of creamy sweet cheese and drenched with rosewater syrup. A favorite Middle Eastern dessert.


 

THE FINLEY RESTAURANT – Clint Gray

Braised Pork Belly with tomato jam & Boursin cheese grits

Duck Confit Nachos with brie cheese sauce & raspberry jalapeno relish

German Chocolate Brownie with Jack Daniel’s Caramel Sauce


 

NAKATO JAPANESE STEAKHOUSE – Jeremy Osten

Chef Selected Sushi Roll Bar with appropriate sauces

Whole Salmon Display with Nakato Sauces and fresh Jumbo  Shrimp


 

HOULIHAN’S SOUTH – Brandon James & Chelsea Curbow

Tuna Poke Nachos with fresh Sushi grade tuna tossed in sesame ginger soy sauce with fresh avocado, red onion, shredded cabbage & jalapeno finished with a sweet & spicy chili aioli, sliced scallions and sesame seeds

Rich & Creamy Vanilla Bean Brulé Cheesecake with a caramel sauce and vanilla crème


 

The Keeter Center – Robert Stricklin

Brazilian Melancia with watermelon juice, ginger cinnamon and cayenne sugar

Pastrami Smoked Salmon with fennel slaw and dilled mustard

Avocado Coconut Gelato – a smooth decedent blend of unexpected flavors


 

 GILARDI’S RISTORANTE – James Martin

  • Smooth & Creamy Traditional Hummus served with rustic crackers
  • Festive & Sassy Fall Sangria
  • Melt in your mouth Ooey Gooey Butter Bar

 

CHEF TRAVIS MEEKS      

Live Geoduck Crudo served with Ginger Lime Thai Chili “broken emulsion”

Chocolate Caramel Shortbread Bars – a tasty twist on a traditional shortbread cookie

Highland Springs Country Club – Mike Halbert

Sous Vide Beef Tenderloin with Oxtail Jam, Russet Potatoes, Pickled Red Cabbage & Green Onion Purée

Mini-Apple Pie with Vanilla Bean Custard & Caramelized  Golden Raisin Compote


 

FARMERS GASTRO PUB — Andy Hampshire    

Chilled Shrimp & Corn Soup with Thai Pestou and Chilled   Shrimp Toast with Lemon and Chives garnish

Traditional Mexican Horchata and Cookies for dipping


 

SALVATORE RISTORANTE — Jerry DeMoro

Butternut Squash Ravioli featuring handmade ravioli filled  with butternut squash, amaretto cookies and two cheeses sautéed in brown butter and garnished with fresh sage & walnuts

Chocolate Chip Cannoli with sweet cheese & chocolate chip filling in a crunchy cannoli shell


 

INFUSED CATERING — JILL BARRON

 Steak kabobs with house salad garnish

 Smoked Chicken Dip

 Bacon on a Stick with a Dessert Shooter


 

SPECIALITY DRINKS – Jennifer Pierson, Twin Oaks CC

Blackberry Lemonade Margarita hand-crafted with the freshest         ingredients and finished with Patron Silver Tequila

Blueberry Mint Lemonade for those who want a refreshing harvest beverage without the alcohol