Wednesday, October 29, 2014

A top secret menu

Tomorrow in my Scene & Heard column in print and online, you'll see fantastic photos from the Duke Mansion's "Homeland" themed Halloween party that took place last weekend at the historic mansion in Myers Park that was used as a setting when the award-winning TV series involving spies was shot in Charlotte.
What I didn't have space to go into fully was one of the reasons the annual party is so popular - the amazing menu the mansion's executive chef Harrison Booth creates each year.
In honor of this year's theme, he put together a menu where nothing is as it appears. All the passed hors d'oeuvres at the beginning of the evening resembled desserts, the main courses were salads that are usually soups and soups that are usually salads. Sandwiches were made out of main courses and the Osso Bucco was in hiding. 
Here's the complete menu description:

Butler Passed Hors d’Oeurves
Meatball Truffles
Savory Cheesecake Bites with Pepperjack, Parmesan, Roasted Red Pepper and Spinach
Slider Macaroons BBQ Beef Tenderloin Sliders with Tomato and Pickle
Guacamole Cone
Reception Menu
Waldorf Soup Warm Apple and Gruyere Soup with Grape and Celery Skewers
Caprese Soup Creamy Tomato Soup with Mozzarella and Fried Basil Flakes
She Crab Salad with Mango and Pineapple
Grilled Butternut Squash Salad Mixed Greens with Grilled Butternut Squash, Candied Pistachios and Maple Vinaigrette
Coq Au Vin Panini Red Wine & Mushroom Braised Chicken with Red Onion Spread and *Thinly* Sliced Yukon Potatoes
Vegetable Lasagna Stomboli with Grilled Zucchini, Yellow Squash and Mushrooms with Salsa Verde
Osso Bucco in Hiding Veal Shank and Gorgonzola Hidden in a Wonton Ravioli With Roasted Red Pepper Puree over Risotto
Dessert Station
Dessert Pizza
Chocolate Brioche “Dough” with White Chocolate Bits, Marshmallow and Raspberry Sauce
Mini Cupcakes
Pumpkin Cupcake with Cream Cheese Icing
Lemon Cupcake with Strawberry Icing
Late Night Snacks
Sweet Potato Pancake Pigs-In-A-Blanket with Andouille Sausage
Breakfast BLTs with Bacon, Fried Green Tomatoes and Quail Egg Benedicts
Frozen Cappuccino Smoothies In a Demi Tasse Cup

Follow Olivia on Twitter @oliviafortson