Sample Menu Four
Seated, Plated Dinner
First Course
Salad in Full Color
Tender field greens are ringed with mandarin oranges, dotted with blueberries or dried cranberries, yellow peppers, crowned with toasted pistachios, and lightly misted with a honey vinaigrette. A savory tuille is the crowning glory on this wonderful and colorful salad.
Main Course with Choice of Entree
*Chicken Stack
Sauteed baby spinach, toasted pinenuts, mozzarella cheese and sun-dried tomato fill these marinated boneless chicken breasts. A Chardonnay wine sauce enhances.
Or
*Salmon with Spinach and Marscapone
A tasty way to serve salmon. The salmon is topped with a delicious mixture of sauteed spinach and shallots with Marscapone cheese.
Or
*Herb Crusted Beef Tenderloin
Medallions of beef tenderloin are rolled with fresh herbs before roasting. The beef is cooked to medium rare, and offered with a rich demi-glace.
*Roasted Baby Red Potatoes
Baby red potatoes are shaped into mushrooms, seasoned and oven-roasted. These make a pretty presentation.
*Sauteed Sugar Snaps
Fresh sugar snaps are sauteed with butter and lightly seasoned.
*Tomatoes Provencal
Halves of plum tomatoes brushed with olive oil and topped with a seasoned breadcrumb and Parmesan mixture.
Homemade Bread
Our freshly made breads such as star-shaped Cheddar biscuits, brioche rolls, sliced French bread or similar.
Dessert
Raspberry Cream Cake
A lite sponge cake is filled with a puree of fresh raspberries and champagne Sabayon and frosted in whipped cream.
Or
Individual Fruit Tart
Fresh berries top vanilla pastry cream that lines a petite tart shell. A beautiful dessert!
Beverages
Iced Tea
Unsweetened Iced Tea served with sugar, sugar substitute and lemon wedges.
*Regular and Decaffeinated Columbian Coffee Service
Regular and decaffeinated Columbian coffee served with cream, sugar, and sugar substitute. Hot Tea may also be made available. Served tableside.
*Served Warm
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