Formal Plated Dinners
Hors d’ Oeuvres
(Choose 3)
Jumbo lump crab cakes
with tangy aioli
Goat cheese and Sun-dried Tomato Quiche
Honey Pecan Chicken Salad Tartlets
Smoked Salmon
served on buckwheat pancakes and topped with crème fraich.
Baked Brie
with apple chutney
Prosciutto Wrapped Asparagus
Wild Mushroom Crostini
Blue Cheese Tarts
Cucumber Slices
With Whitefish Mousse
Soup or Salad
Pear Pecan Salad
Sautéed pears, candied pecans, dried cranberries and baby greens tossed with an apple cider vinaigrette and topped with Romano cheese
Harvest Salad
Baby romaine, red onion, tomatoes and gorgonzola tossed in a walnut vinaigrette
Seafood Bisque or Cream of Asparagus
Entrees
Choose 2
Beef Tenderloin Medallions
with a wild mushroom reduction sauce
Lamb Chops
topped with an apple cider glaze
Oven-roasted Duck Breast
With blackberry port glaze
Grilled Swordfish
with a soy sesame sauce
Grilled Salmon
with Mango Salsa
Sides
Rosemary Fingerling Potatoes
Or
Roasted Root Vegetables
French Beans
Or
Roasted Asparagus
Fresh Baked Herb Rolls With whipped butter
