Sit-Down Dinner Menu #2

Passed Hors d’oeuvres – Choose Four 


First Course – Choose One

Tuscan Field Greens with Dried Strawberry Herbed Goat Cheese and Salt & Pepper Palmier in Honey-Pepper Vinaigrette

Composed Panzanella Salad of Charred French Bread, Heirloom Tomato, Basil, Sweet Onion Smoked Mozzarella and Roasted Peppers with Sherry Vinaigrette

French Country Salad with Bibb Lettuce, Crisped Pancetta, Quail Egg, Roasted Fingerling Potato and Heirloom Tomato with Herbed-Buttermilk Dressing

Asian Greens with Thai Spiced Cashews and Julienne Vegetables in a Spicy Thai Vinaigrette on Crisped Scallion-Rice

Mixed Green “Bouquet” with Vanilla-Bourbon Roasted Pears, Hazelnuts, Saint Andre and a Vanilla Bean Vinaigrette

Hearts of Romaine Salad, Polenta Croutons, Marinated Fresh Mozzarella. Oven Roasted Peppers and Basil in Red Pepper French Dressing

Roasted Corn & Shrimp Chowder served with Taro Root Crisps and Cilantro Slaw

Deconstructed French Onion Soup with Royal Glacage and Griddled Gruyere Triangle


Entrée – Choose One

Roasted Organic Chicken with Truffle Foam and Rosemary Reduction

Pecan Crusted Chicken Roulade with Kale, Goat Cheese and Caramelized Onion with Blackberry Gastrique

Charred Spiced Wild Salmon with Meyer Lemon Preserve and Fresh Chive

Porcini Dusted Sea Bass with Cilantro Beurre Blanc and Thai Basil Slaw

Herb Crusted Sea Bass with Champagne Emulsion and Balsamic Caviar

Smoked Garlic Rubbed Loin of New York with Smoked Porter Barbeque Demiglace

Roasted Prime Tenderloin of Beef with Demiglace and Pinot Shallots

Slow Braised Angus Short Rib au Poivre with Crisped Celery Root and Green Peppercorn Reduction

Korubutta Pork Chop with Black Pepper-Vanilla Peach Chutney


Accompaniments – Choose One

Shallot-Herb Five Grains, Mascarpone-Chive Crushed Potatoes,

Creamy Parmesan Polenta, Gruyere-Thyme Potatoes Duaphinoise, or

Olive Oil Infused Sweet Potatoes


Seasonal Vegetable Bundles or

Roasted Kale Sprouts


Freshly Baked Breads With Sweet Butter


Dessert – Choose One

Green Apple Tart with Apple Cider Caramel and Vanilla-Bean Crème Anglaise

Bittersweet Chocolate Torte, Bourbon Caramel and Fresh Chantilly Cream with a Butter Pecan Croquant

Vanilla Sugar Strawberry Shortcake with Sweet Mascarpone Mousse and Fresh Micro Basil

Roasted Pineapple Upside Down Cake, Meyer Rum Caramel and Sweet Lemon Anglaise

Bittersweet Chocolate Terrine with Walnut-Graham Crust, Vanilla Bean Cream and Toasted Cocoa Crunch

Gingered Peach Strudel with Almond Florentine and Sesame Citrus Caramel

Dessert Trio Consisting Of: Crème Brûleé, Fresh Berries, Bittersweet Chocolate Torte


Tableside Coffee Service

Gourmet Coffee With Cream And Sugar