PLATED MEALS

USE THESE SUGGESTIONS AS A STARTING POINT
FOR PLANNING YOUR SPECIAL EVENT MENU.


Basa filet
Spanish style orange red onion salad in red wine vinaigrette Pecan encrusted Basa filet in roasted red pepper sauce Wild rice blend
Seasonal fresh vegetables Chocolate mint tart Grilled Salmon
Vichyssoise with garni
of crispy leek Grilled Salmon with Lemon Caper Butter sauce Grain blend with Quinoa & Wild Rice
Garlic Haricot Vert Double Dutch Chocolate Mousse with Fruit garni Beef tenderloin & Crab CAKE
Spinach Salad with mushrooms & grape tomatoes with bacon vinaigrette 4oz. Sliced Beef tenderloin with red wine jus 3oz Crab Cake with Dijon Sauce Quinoa with vegetable garnish
Grilled Asparagus Lemon Lavender cake with Cream Cheese icing peppered tenderloin
Lime marinated shrimp & Scallop Salad on sliced avocado with tomato relish 8 oz. sliced peppered tenderloin with green peppercorn sauce White truffle mashed potatoes
Yellow squash Rockefeller Fresh berry tart Grilled Chicken breast & Thin Sliced Beef
Green salad with tomatoes, cucumbers, carrots and red onion
With ranch & vinaigrette on the table Duo of Grilled Chicken breast with sherry mushroom sauce and Thin Sliced Beef with red wine sauce Buttermilk mashed potatoes
Garlic Green Beans Crème Brulee’ Cheesecake with gingersnap crust
garnished with pear compote Weiner schnitzel
Cucumber & shrimp salad Weiner schnitzel
Spatzel with brown butter
Sweet & sour red cabbage Apricot glazed fresh fruit tart Garlic Dijon roasted prime rib
Iceberg salad Louis with 1000 island dressing 10 oz. Garlic Dijon roasted prime rib with ancho pepper au jus Goat cheese scalloped potatoes
Green bean amandine Bread pudding with whiskey sauce double cut pork chop
Baby field greens with gorgonzola, candied pecans & raspberry vinaigrette Seared double cut pork chop with sea scallops
in creamy sweet onion sauce Roasted cardamom sweet potatoes
Seasonal vegetables Classic pineapple upside down cake with vanilla cream sauce