Food Coordinator: Drucilla D'Anyers 575-624-2797
Menu For Crown Tournament
First remove - Tapas
- Cracked and marinated olives
- Salted Almonds
- Stuffed mushrooms
- Shrimp crustini
- Rillettes
- Hummus
- Collage of raw vegetables
- Moules* a la Portugaise (substitute Andouille sausage for the chorizo)
- Filo Greek crustini
Second Remove - Soups/Stews
- Onion Soup
- Mushroom strudel (bread served with the soup/stew)
- Oxtail Stew
Third Remove - Fowl
- Cornish game hen l'orange in couscous
- Cornish game hen Limón in couscous
- Cornish game hen pomegranate in couscous
- Braised Mélange of Winter Vegetables
Fourth Remove Meats
- Roast larded Venison in Blueberry and Rhubarb sauce
- Bubble and Squeak (Celtic vegetable dish)
- Mushroom pie
Dessert Table
- M'hencha (Almond Snake or Pistachio snake)
- Sugared orange slices
- Apricots stuffed with cream
- Pistachio Paste stuffed with cream
- RUM cake with coconut cream (have to be over 21 to have this dessert)
- Blueberries with Lime Sugar
- Thai style Tiramisu
- Thai Iced Coffee
Food Coordinator: Drucilla D'Anyers 575-624-2797