Plated Dinner Menu Suggestions

Pasta

Soups

Salads

• Mesclun Salad with Pear Tomatoes, Goat Cheese Medallions and Balsamic Vinaigrette
• Caesar Salad with Homemade Croutons, Shaved Locatelli and Classic Caesar Dressing
• Frisée, Radicchio & Endive Salad with Glazed Pecans and Dijon Vinaigrette
• Watercress Caesar Salad with Pumpernickel Croutons and Manchego Cheese Crisps
• A Salad of Mixed Greens with Cherry Tomato, Cucumber, Kalamata Olives and a Lemon Vinaigrette
• Spring Greens with Pistachios, Pomegranate Seeds and Feta Cheese, In a Red Currant Vinaigrette
• Endive & Watercress Salad with Pears & Bleu Cheese, In Walnut Oil Vinaigrette
• Mixed Wild Greens, Gorgonzola Cheese, Pine Nuts and Cracked Pepper with Raspberry Vinaigrette
• Radicchio and Baby Romaine Salad with Kalamata Olives, Red Onion and Asiago Dressing
• Baby Spinach Salad with Citrus Wedges, Toasted Pine Nuts and Blood Orange Vinaigrette

• Pecan Chicken with Sauce Dijonaise
• Black & White Sesame Crusted Chicken With a Mandarin Ginger Sauce
• Indian Spice Chicken with Eggplant & Toasted Almonds
• Seven Herb Pesto Stuffed Chicken With Fire Roasted Tomato Coulis
• Turkey Paupiette (Meatball) – Spinach, Prosciutto & Gruyere Cheese with Lemon Butter
• Moroccan Chicken with Olives, Tomato & Saffron
• Chicken Marsala with Shallots, Oyster Mushrooms & Fried Sage
• Autumn Breast of Chicken Roulade Stuffed with Andouille Sausage, Sage & Rosemary
• Grilled Mediterranean Chicken With Tomato Caper Fennel Relish
• Chicken Olivada with Roasted Red Peppers
• Grilled Boneless Thigh in a Tequila, Brown Sugar, Lime & Cilantro Sauce
• Breast of Chicken Stuffed w/ Spinach, Sundried Tomato & Prosciutto w/ a Cassis Demi Glace 
• Boneless Breast of Chicken with Asparagus & Boursin Cheese in a Wild Mushroom Sauce 
• Pan-Seared Chicken Breast with Herbs and Mushroom Ragout 

Beef and Veal

$90. per person 

• Skirt Steak with Chimichurri
• Roast Prime Rib of Beef Served Au Jus 
• New York Strip Steak with Caramelized Onion & Crumbled Bleu Cheese
• Grilled Sirloin Steak with Stilton Cream (10 oz)
• Medallions of Beef with a Wild Mushroom Demi
• Grilled Rib Eye Steak Seasoned with Cracked Black Pepper, Garlic & Red Pepper Flakes
• Grilled Veal Chop with Roasted Baby Peppers
• Veal Picata

* Grilled Tenderloin of Beef (Filet Mignon): $98. per person

Your Choice of Topped with Blue Cheese - Marinated Tri-color Peppercorn, 

or Ancho Chile Crusted with Rosemary Demi-Glace

Lamb and Pork

Pork $82. per person

• Roast Pork Tenderloin with a White Bean Tomato Ragout
• Grilled Orange Chipotle Glazed Pork
• Prosciutto and Mozzarella Stuffed Pork Chop with Shitake Mushroom Sherry Sauce

 Lamb $98. per person

• Rack of Lamb with a Parma Crust
• Honey & Lavender Roasted Rack of Lamb
• Lemon Rosemary Rack of Lamb
• Butterflied Leg of Lamb Provencal

Fish & Seafood

$90. per person

• Grilled Tuna Steak with Avocado Butter
• Five Spice Tuna with a Sweet Chile Glaze 
• Maryland Jumbo Lump Crabcakes (2) with Remoulade Sauce
• Blue Cornmeal Crusted Mahi Mahi with Roasted Tomato and Red Pepper Salsa
• Mahi Mahi with Saffron Tomato Fennel Relish
• Herb Potato Crusted Mahi Mahi, Served with a Lemon Beurre Blanc
• Flounder Filet with Crab and Spinach Mousse and a Champagne Sauce
• Tea Smoked Salmon Filet with Apple Red Onion Marmalade
• Kasha Crusted Salmon
• Chipotle Glazed Salmon with Candied Pepper Bacon & Bell Pepper Salsa 
• Mahogany Salmon with Black Bean Sauce
• Thai Spiced Salmon with a Spicy Almond Sauce

 Premium Fish: $99 per person
 

• Pan Roasted Halibut with Lemon Oregano Jam 
• Plantain Crusted Chilean Sea Bass with Mango Glaze 
• Chilean Sea Bass with Porcini Mushroom and a Tarragon Cream Sauce 

Vegetarian

$80. per person

• Portabella Mushroom with Artichokes and Asiago Cheese in a Roast Red Pepper Sauce
• Baked Herb Polenta (Vegan) with Wild Mushroom and Tomato Ragout
• Vegetable Lasagna Roulade with Basil Marinara
• Zucchini Boat (Vegan) Stuffed with a Bulgar Lentil Pilaf

DUET Double Entrée Suggestions

$98. per person

• Tenderloin of Beef Medallions w/ a Rosemary Demi Glaze and an Herb Crusted Chicken Breast
• Beef Tenderloin Medallions w/ Wild Mushroom Demi Glace and Herb Crusted Chilean Sea Bass in Champagne Sauce
• Pasilla Honey Glazed Beef Tenderloin and Crab Cake with Red Pepper & Corn Relish
• Porcini Crusted Petit Filet Mignon w/ a Wild Mushroom & Chili Demi Glace and Baked Swai Filet with Basil Butter
• Sliced Espresso Rubbed Medallions of Beef on a Bed of Charred Cream Leeks and Sizzling Garlic Shrimp with Roasted Tomato Corn Relish on a Polenta Cake
• Spice Rubbed Petit Filet Mignon and Roasted Mahi Mahi with Pineapple Sambal
• Double Thick Honey Dijon Crusted Lamb Chop with a Refreshing Mint Chutney and Blackened Salmon Filet with a Jade Sauce
• Breast of Chicken Stuffed with Boursin and Asparagus in a Shallot Tarragon Sauce and Mediterranean Roasted Salmon with Tomato Coulis

Please Note: Many of our Entrees may be modified to accommodate dietary restrictions

• Fire Roasted Vegetables
• Broccoli & Cauliflower
• Julienne Zucchini, Carrots &     Summer Squash
• Sugar Snap Peas with Red       Pepper Ribbons
• Oriental Stir Fry
• Wilted Baby Spinach with          Garlic & Olive Oil
• Cider Glazed Roasted Root Vegetables
• Baby Broccolini in Shallot Butter
• Ratatouille

•  Blanched Asparagus
• Grilled Asparagus 
• Asparagus Batons with           Teardrop Tomatoes
• Stir-fry Mushroom Melange
• Broccoli Rabe with Olive Oil,     Garlic & Parmesan Cheese
• Sautéed Peas and Carrots
• Creamed Spinach
• Baby Carrots with               Cardamom Butter
• Braised Swiss Chard with       Cranberries

Starch Sides
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