Nat Fuller’s Feast

April 19, 2015

Cocktail Reception
Nat Fuller’s Cocktails
Brandy Smash
Mint Julep
Gin with Bitters
Persimmon Beer
Carbonated Shrubs

Passed Hors D’oeuvres
Brioche with Foie Gras Mousse, Strawberry Jam, Pickled Spring Onions
Benne Tart Shells with Lobster Salad and Caviar
Warm Rice Bread with Smoked Tongue and Chow Chow
Chicken and Truffle Pies

Bill of Fare for the Feast

Potage
Mock Turtle Soup
Oyster Soup with Celery 

Relishes
Mixed Pickled Vegetables
Bradford Watermelon Pickles
Marinated Olives
Collard Kraut

Poisson
Fried Whiting
Shrimp Pie
Poached Bass
Worcestershire Anchovy Sauce, Mushroom Ketchup, 
Walnut Ketchup, Butter Caper Sauce

Volaille
Capon Chasseur
Aged Duck with Seville Oranges
Partridge with Truffle Sauce

Viande
Venison with Currant Demi
Lamb Chops with Mint Sauce
Beef a la Mode

Legumes
Asparagus, Roasted Turnips, Fresh Peas, Baby Beets,
Roasted Potatoes, Carolina Gold Rice, Potato Puree

 Desserts
Charlotte Russe
Almond Cake
Blanc Mange
Punch Cakes
Vanilla and Pineapple Ice Creams