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The Perfect Holiday Business Dinner – The Menu. Blog Post #2

October 20, 2017

The Perfect Holiday Business Dinner – The Menu.  Blog Post #2

Now that you have selected the perfect location for your holiday celebration, the fun part of planning begins.  Let’s discuss menu and wine next.

At Everest, we offer multi-course menus, hand-crafted by Chef Joho.  When choosing your menu, consider your guests.  Are they adventurous eaters that would enjoy new and unique dishes? Perhaps the Boneless Ballotine of Quail or the Salmon Souffle Auberge de I’Ill, which is a homage to Chef Joho’s mentor, Paul Haeberlin and his famed restaurant in Alsace.   Or, do the guests skew more reserved and a simpler menu is the best choice?  Consider a Cauliflower Soup with Chive Fleurette, followed by a Dry Aged New York Steak with Sauce Bearnaise.  Of course, don’t forget the best way to kick off a successful and enjoyable holiday party is with canapes and champagne.  Your guests will enjoy nibbling from a wide selection of your choosing including; Maine Peeky Toe Crab with Remoulade, Baked Alsace Onion Tartlette, Sauteed Foie Gras with Fingerling Potato and many more.

Beverages are what truly makes a holiday party festive.  Our sommelier will happily craft a menu of cocktails and wines for you and your guests.  Wine pairings are also a unique and interactive way for your guests to learn more about the nuances of Alsace wines.  As Everest has the largest Alsace wine list in the world, what better way to share it with your guests.  More on drink in a future post!

 

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