"I just wanted to send you a thank you for a job well done and an outstanding reception! I was absolutely blown away by the food quality and service from your team.  Everything for the evening was outstanding and our guests absolutely raved about the staff and food..." 

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4440 N Keystone Ave

Indianapolis, IN 46205

317.542.8333

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  • Stevo Metzelfeld

The Beef Wellington


The Beef Wellington is a fan-favorite, we have produced a varied of options for how we can prepared this spectacular dish. As the 2017 International Catering Association's Award Winner of the "Best Main Course Plate Presentation", its easy to see why the Beef Wellington is well-loved!

The Beef Wellington was developed for our annual tasting event, where guest are invited to attend a tasting where we showcase new and innovative dishes. This was an intimate evening where guests could enjoy an exceptional dining experience. The goal was to wow their palates with delectable cuisine where 30 guests were treated to a journey of delicacies.

First Course:

Arugula with a Farro and Heirloom Tomato Salad garnished with Parsley and Chives served with a Romaine Leaf, Scallion, and Baby Carrot Garnish served with a Champagne Balsamic Vinaigrette

Watermelon and Burrata Salad with Orange, Fennel, Yellow Cherry Tomatoes, and Arugula drizzled with a Lemon Vinaigrette garnished with a thin Crostini and Black Sea Salt

Second Course:

Vegan Cilantro Corn Fritters with Spiced Indian Red Rice and Split Peas with a sweet Tamarine Chutney garnished with Chickpea Sesame Crackers and Cilantro Micros

Third Course:

Ginger Miso Butter Salmon garnished with a Lemon and Nori Dusted Salmon Skin Chip served with Forbidden Black Fried Rice, Broccoli Puree, and a Butter Dipped Radish sprinkled with Black Cyprus Sea Salt

Fourth Course:

Seared Frenched Airline Chicken Breast Brushed with a Vincotto Wine Reduction topped with Bacon Jam served with Roasted Duck Fat Tarragon Fingerling Potatoes, and Thyme Champagne Carrots garnished with Vincotto Plate Painting and Fennel Flowers

Fifth Course:

Brie and Strawberry Balsamic Jam Trifle served with House made Sweet Dried Fruit Focaccia Sticks

Sixth Course:

Honey Spice Cake with a White Chocolate Honey Comb, Marzipan Bee, Orange Honey, and White Chocolate Mousse served with a Warm Chamomile Tres Leches Sauce in a Tea Pot

Quality of Presentation:

Every element of the menu was designed to impress and help achieve an unforgettable evening. The table design incorporated fresh house made breads and butters as a centerpiece. Guests were treated to two different salads to sway away from the norm. The Heirloom Tomato Farro salad plate presentation was inspired by a farmers market while the watermelon burrata salad had a more modern flair. The vegan corn fritters was a one dish wonder that was gluten free, diary free, nut free, and soy free which showcased a circumference of dietary needs.

The miso butter salmon featured a new technique using salmon skin as a crisp garnish creating a dramatic presentation. For an artistic elegance, we painting a bold stripe down the middle of the vincotto chicken dish to produce a great contrast piece. We also wanted to showcase two different desserts, so we started with a simple brie and jam trifle that was displayed on charming little cutting boards. We then worked up our way to the rich honey spice cake. Not only was this dessert beautiful and playfully interactive, but equally decadent and the perfect ending to an extraordinary meal.


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