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Restaurants›Federal House Bar & Grille›Platinum Dinner Buffet Recipe

Platinum Dinner Buffet Recipe

Inspired by Federal House Bar & Grille

Time2h

Serves8

Upgraded Salad Option, Spinach and Artichoke Dip, Surf and Turf, Filet Mignon and Crab Cake, Roasted Fingerling Potatoes, Grilled Asparagus, Upgraded Assorted Mini Desserts.

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Ingredients

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Upgraded Salad Option

4 cups Mixed greens

1 cup Cherry tomatoes, halved

1 medium Cucumber, diced

1/4 cup Red onion, thinly sliced

1/2 cup Feta cheese, crumbled

1/4 cup olive oil

1/4 cup Aged balsamic vinegar

1 tsp Celtic sea salt

1/2 tsp black pepper

Spinach and Artichoke Dip

2 cups Fresh spinach, chopped

1 can (14 oz) Artichoke hearts, chopped

8 oz Cream cheese, softened

1/2 cup Sour cream

1/4 cup Mayonnaise

1/2 cup Parmesan cheese, grated

2 cloves Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 bag Tortilla chips or bread for serving

Surf and Turf (Filet Mignon and Crab Cake)

4 6 oz Filet mignon steaks

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 lb Crab meat, lump

1/2 cup Mayonnaise

1 tbs Dijon mustard

1/2 cup Breadcrumbs

1 large Egg

1 tbs Old Bay seasoning

Roasted Fingerling Potatoes

2 lbs Fingerling potatoes

3 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Fresh rosemary, chopped

Grilled Asparagus

1 lb Fresh asparagus, trimmed

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Upgraded Assorted Mini Desserts

12 pieces Mini cheesecakes

12 pieces Mini chocolate mousse cups

12 pieces Mini fruit tarts

12 pieces Mini tiramisu cups

Method

Upgraded Salad Option

Prepare the Salad

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.

Make the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Toss the Salad

Drizzle the dressing over the salad and toss gently to combine.

Spinach and Artichoke Dip

Preheat the Oven

Preheat your oven to 350°F (175°C).

Mix the Ingredients

In a large mixing bowl, combine chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, Parmesan cheese, minced garlic, salt, and black pepper.

Bake the Dip

Transfer the mixture to a baking dish and bake for 25-30 minutes until bubbly and golden on top.

Serve

Serve warm with tortilla chips or bread.

Surf and Turf (Filet Mignon and Crab Cake)

Prepare the Crab Cakes

In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, breadcrumbs, egg, and Old Bay seasoning. Mix gently to avoid breaking up the crab meat.

Form the Crab Cakes

Shape the mixture into patties and refrigerate for at least 30 minutes.

Cook the Filet Mignon

Season filet mignon steaks with olive oil, salt, and black pepper. Heat a skillet or grill over medium-high heat and cook steaks for 4-5 minutes per side for medium-rare.

Cook the Crab Cakes

In another skillet, heat oil over medium heat and cook the crab cakes for 3-4 minutes on each side until golden brown.

Serve Together

Plate the filet mignon alongside the crab cakes for a delicious surf and turf experience.

Roasted Fingerling Potatoes

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Potatoes

Wash and halve the fingerling potatoes. In a bowl, toss them with olive oil, salt, black pepper, and chopped rosemary.

Roast the Potatoes

Spread the potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy.

Grilled Asparagus

Prepare the Asparagus

Wash the asparagus and trim the ends.

Season the Asparagus

Toss asparagus with olive oil, salt, and black pepper.

Grill the Asparagus

Grill asparagus over medium heat for about 5-7 minutes until tender.

Upgraded Assorted Mini Desserts

Arrange the Desserts

Place mini cheesecakes, chocolate mousse cups, fruit tarts, and tiramisu cups on a serving platter.

Serve

Serve the assorted mini desserts chilled or at room temperature.