• Marni @ Chef Organic

New Year's Eve Buffet for 20

Here's the menu for a progressive dinner at Martis Camp for New Year's Eve 2017.

The menu was a simple, family oriented buffet with a couple of kid-friendly hors d'oeuvres and a couple of dietary restrictions.

Hors d'oeuvres

Buckwheat blini, wild smoked salmon, creme fraiche, sevruga caviar

Pigs in a blanket, chicken apple sausage, honey mustard dipping sauce

Spinach feta phyllo tartlets


Grilled loin lamb chops, apple mint chutney

Roast grass-fed tenderloin of beef, horseradish sauce, pinot noir shallot demi glace

Roast local carrots, cardamom-ginger glaze, parsley, mint

Crispy roast fingerling potatoes, garlic, olive oil and herbs

Shaved brussels sprouts, garlic lemon olive oil


Bailey's triple chocolate brownies

Organic vanilla bean ice cream

Giant organic fresh raspberries

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