| Includes two passed hors d’oeuvres, soup, salad, entrée and dessert | ||
| Sample Menu 1 | ||
| Passed: Prosciutto rolls, goat cheese, fig preserves & arugula wrapped in thinly sliced Prosciutto ham Crab cakes with remoulade sauce |
||
| At the table: Cream of Butternut Squash Soup Smoked salmon with mesclun, lemon, olive oil, red onion Roasted Cornish Hen stuffed with fennel sausage over soft polenta, balsamic reduction Grilled Pork Chops with Kalamata olive tapenade, mashed sweet potatoes & grilled asparagus White Chocolate/ Raspberry Mousse |
||
| Sample Menu 2 | ||
| Passed: Rolled Potato Pancakes with caviar and crème fraiche Crostini with sliced filet mignon, artichoke spread and chives |
||
| At the table: Roasted Cream of Cauliflower Soup with parmesan cauliflower crisp Mixed Greens, Roasted Cherry Tomatoes, with goat cheese crouton, balsamic vinaigrette Broiled Filet of Beef Tenderloin with brandied mushrooms and Dijon roasted fingerling potatoes Oven –Roasted Turkey Breast stuffed with leeks and cranberries, garlic buttermilk mashed potatoes, spinach au gratin Granny Smith Apple Crisp |
||
| Sample Menu 3 | ||
| Passed: Pissaladiere, French Style Pizza with caramelized onions, capers, cherry tomatoes, fresh basil Stuffed Field Mushrooms with sausage and raisins |
||
| At the table: Provencale Vegetable Soup, pistou garnish Mesclun Mixed Greens, dried cranberries, goat cheese, spicy candied pecans, shallot red wine vinaigrette Cowboy Bone in Rib Eye Steak with Bearnaise sauce, haricot vert, herb roasted new potatoes Vegetable Pot Pie Pear Clafouti |
||
| Sample Menu 4 | ||
| Passed: Mini Gorgonzola & Bacon Cheesecakes Albondigas, Spanish style meatballs with spicy chipotle sauce |
||
| At the table: Cream of Wild Mushroom Soup Classic Caesar Salad Veal Scaloppini Marsala, sautéed spinach and grilled parmesan polenta squares Portobello Mushroom Lasagna Pannacotta with balsamic marinated strawberries |
||
