Plated Dinner

Appetizer

  • Stacked caprese salad with heirloom tomatoes, buffalo mozzarella, and basil oil and reduced balsamic vinegar
  • Roasted cauliflower cream soup with parmesan and aged cheddar toasts and chili oil
  • Arugula salad with raspberry vinaigrette, Asian pear and a wedge of creamy camembert
  • Spinach salad with sweet onion dressing, crumbled blue cheese, green apples and candied pecans
  • Individual flatbreads with fontina, roma tomatoes and tapenade served with frisee salad
  • Moroccan chicken soup with tomato chick peas and artichoke garnished with cilantro and sliced almonds
  • Seared jumbo scallops with crispy bacon and apple cider cream sauce
  • Zucchini and mixed cheese toasts with oven roasted tomatoes
  • Sautéed crab cake with avocado salsa, frisee salad and cilantro pesto
  • Grilled skirt steak with pickled vegetables on chilled soba noodle salad
  • Chorizo and shrimp skewers on mixed greens with fried okra and béchamel drizzle


Entrees

  • Duck breast with orange ginger glaze Yukon and sweet potato gratin with sautéed rapini
  • Slow roasted beef shank with red wine demi-glaze, balsamic onion mashed potatoes and garlic kale
  • Surf & Turf, Filet mignon grilled shrimp, lemon buerre blanc, wild rice pilaf and asparagus
  • Lemon chili marinated blue or yellow fin tuna, steamed bok choy and tumeric couscous
  • Pepper crusted beef tenderloin with pommes anna, horseradish sauce and brown sugar glazed carrots
  • Pancetta wrapped chicken with zucchini ragout and crispy potato rosti
  • Salmon en papillote with green beans, white wine herb and lemon infused potatoes
  • Roasted zucchini, eggplant and red peppers in basil olio sauce over orzo
  • Wild and tame mushroom and asparagus risotto with Parmigiano reggiano
  • Grilled chicken supreme with sweet potato and bacon mash, broccoli rabe and parsley gravy
  • Bacon wrapped monkfish with shitake mushrooms, marinara and roasted fingerling potatoes
  • Chicken paillards with herb and olive oil couscous and patty pan squash


Dessert

  • Tart au citron with candied lemon, cointreau syrup and fresh whipped cream
  • Coffee walnut cake with caramel baileys Irish cream mascarpone
  • Vanilla crème brulee with fresh berries and dark chocolate sauce
  • Warm doughnut a la mode with bananas, spiced caramel sauce and crumbled pecans
  • French apple tart tatin with cinnamon reduction and vanilla ice cream
  • Ginger and pink grapefruit cheesecake with port glaze
  • Individual dark chocolate cakes with white chocolate mousse, candied orange peel and fresh strawberries