CHECK OUT THE FABULOUS NEW ORGANIC & LOCAL WINTER HOLIDAY MENU FROM ART OF EATING CATERING:

Executive Chef Cheryl Stair of Art of Eating Catering is notorious for her predilection toward organic and local ingredients. For the winter holidays, she designs a take-home menu composed of delicious hors d’oeuvres, soups and salads, entrees, fresh baked breads, vegetables, and desserts. Forget all those dishes~How easy does this sound folks?! All foods are prepared in small batches, not mass-produced.

Here’s the scoop on the menu to choose from this season:

HORS D’OEUVRES AND APPETIZERS
Relish tray with pickled local and organic beets, onions, carrots, cauliflower, fennel, green beans and marinated olives (6 – 10 people) 29.50 * Rosemary cheesepuffs 21/dz * Chicken liver pate 5.95/1/2 pt * Nueske’s franks in a blanket with horseradish mustard 22.50/dz * Sugar and spiced mixed nuts 7.95/1/2 lb * Burrata and grilled figs with burnt orange marmalade (2 – 3 people) 25.50 * Antipasto including prosciutto “gran reserva,” smoked mozzarella, roasted peppers, spicy salamis, marinated artichoke hearts, Italian cheeses and cured olives (8 – 10 people) 124.50 * Homemade potato chips served with toasted shallot dip (15 – 20 people) 68.50 * Little veal meatballs with tomato “gravy” 24.75/dz * Foie gras, grape and prosciutto roll (5 pieces) 15.95 * Filet of beef and crispy vegetable rolls with horseradish cream 32.75/dz * Wild mushroom strudel (15 pieces/roll) 36.50/dz * Sausage bites 34/dz * Woodland mushroom and mascarpone flatbread with truffle oil (can be cut into 20 bite size pieces) 18.50

SEAFOOD
Oysters Rockefeller on the half-shell with spinach and seasoned crema (12 oyster minimum) 3.35 ea * Thyme-scented baked Cherry Stone clams (12 clam minimum) 3 ea * Chilled seafood salad with shrimp calamari, Little Neck clams and mussels in a lemon-parsley dressing (4 – 6 people) 31.75/pt * Steamed, peeled jumbo shrimp with cocktail sauce, rémoulade and lemon 25.50/dz * Cajun marinated beer steamed jumbo shrimp with lemon dill sauce and lemon 27.50/dz * Smoked Faroe Island salmon sliced with capers, lemons and horseradish sauce (10 – 12 people) 33/1/2 lb * Brandade de Morue, baked salt cod and potato spread (4 – 6 people) 34.50 * Lump crab puff tartlets 33.75/dz * Monkfish Osso Bucco with preserved lemon and pincholine olives (4 person minimum) 22.50 pp * White clam sauce 10.25/pt

SOUPS, SALADS AND OTHER STARTERS
Creamy woodland mushroom soup 14.95/qt * Corn and lobster chowder 18.50/qt * Salad of winter greens with Applewood smoked bacon lardoons, Stilton cheese and pears in a red wine vinaigrette 11.95 pp * Salad of arugula, Parmesan shavings and marinated black-eyed peas 10.25 pp

ENTRÉES
Paella with chicken, shrimp, clams, mussels and chorizo cooked with saffron rice (6 person minimum) 25.50 pp * Boneless stuffed loin of pork with apples, prunes and Armagnac sauce (12 – 16 people) 145 * Pepper-crusted whole filet of beef with onion crisps 54.50/lb * Whole grilled salmon, boneless stuffed with citrus, oven-dried grapes and fresh herbs grilled over maple wood served hot or room temperature (10-lb minimum) 36/lb *Grilled vegetable lasagne, of thinly sliced Mediterranean vegetables layered with marinara, fresh ricotta, mascarpone and mozzarella (8 -14 people) 79/half-pan * Slow-roasted North Sea Farms whole turkey brined and butter basted with herbs 9.75/lb * Baked cara cara orange glazed bone-in Virginia ham studded with cloves 11.50/lb * Roast rack of baby lamb with garlic, rosemary and mustard with sauce Madeira (2 person minimum) 36.50 pp * Braised boneless short ribs of beef with horseradish gremolata (8 – 14 people) 115/half-pan * Roast Long Island duck with duck sausage and sundried cherry dressing (4 person minimum) 21.50 pp

VEGETABLES
Leek-scented roasted organic Yukon gold potatoes with Vidalia onions (3 – 4 people) 16.50/qt * Potato pancakes 3.25 ea * Braised red cabbage with sour cherries (3 – 5 people) 10.75/pt * Roasted asparagus with truffle butter (3 – 4 people) 26/qt * Creamed leaf spinach (2 – 3 people) 11.25/pt * Winter squashes roasted with sweet onions and Milk Pail apples (2 – 4 people) 11.95/pt

THIS AND THAT
Giblet gravy 12.75/qt * Madeira sauce 9.50/half-pt * Marinara 17.50/qt * Horseradish cream 6.95/1/2 pt * Lemon dill sauce 6.95/1/2 pt * Aged sherry vinaigrette 7.95/1/2 pt * Apple cider vinaigrette or marinade 8.95/1/2 pt * Cranberry, sour cherry compote 9.95/lb * Art of Eating Special Blend Coffee 15/lb * Whipped cream 6/pt

DESSERTS
Tangy lemon cream and cara cara orange confit (4 person minimum) 7.95 pp * French almond cake (12 pieces) 37.50 ea * Chocolate truffle squares 13.95/1/2-dz * Big fat banana cream pie with coconut (8 – 10 people) 38 ea * Ellie’s ricotta pudding with shaved Valhrona chocolate and walnuts (3 -4 people) 8.75/pt * Apple three berry crumble (12 – 16 people) 48.50 half-pan * Flourless chocolate soufflé cake (8 – 12 people) 32.50 ea * Big coconut macaroons 2.25 ea * Vegan lemon bars 11.95/1/2 dz * Double chocolate chunk sour cherry brownie bites 8.75/1/2 dz * Pistachio brittle 17.95/1/2 lb * Oatmeal sour cherry cookies 18/dz * Everything chip cookie 18/dz * Peanut butter white chocolate ganache cookie 18/dz * Rosemary shortbread cookies 11/dz * Lavender shortbread cookies 11/dz * Tellicherry peppercorn shortbread cookies 11/dz

LOCATION: Art of Eating Catering; 74 Montauk Hwy, Amagansett

**Place orders by Thursday, December 20 for Christmas Eve
Place orders by Thursday, December 27 for New Year’s Eve

Call (631) 267-2411 or e-mail wecaterit@aol.com for information or to place an order. For further information, contact Art of Eating Catering at (631) 267-2411 or visit www.hamptonsartofeating.com. Like us on Facebook at www.facebook.com/artofeating.