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