Return to Events.

Specialty Dinner Menus

Menu Option I

Passed Appetizers
— Jumbo Pancetta wrapped Shrimp with Garlic and Preserved Lemon Drizzle
— Pork Confit with Smoked Pear Compote

* * * *

Amuse
Crispy Pastry Purse with Spinach, Pine nut and Sun-dried Tomato with Fresh Goat Cheese

Plated Appetizer
Pan Seared Five Spiced Quail Breast over Parsnip Mash and Wild Mushrooms

Entrée
Beef Filet with Dried Cherry and Roasted Garlic Compote on a
Grilled Polenta Cake and Wilted Arugula  

Sorbet
Cumquat

Dessert
Molten Chocolate Cake with Macerated Raspberries and
White Chocolate Chambord Sauce

Menu Option II

Passed Appetizers
— Grilled Vegetable Napoleon on Crostini
— Mini Grilled Brioche with Duck Confit

* * * *

Amuse
Seared Scallops with Chervil Goat Cheese and Caviar

Plated Appetizer
Pork Confit with Smoked Apple Relish and Fennel Red Onion Slaw

Entree
Roasted Cornish Hen (bone out) Stuffed with Creamy Blue Brie and Pears on Truffle Mushroom Risotto

Sorbet
Passion Fruit and Green Apple

Dessert
Wild Forest Berries and Bruleed Champagne Sabayon

Menu Option III

Passed Appetizers
— Chevre, Roasted Red Pepper & Pecorino Flan
— Lobster and Lime Pastry Purse  

* * * *

Amuse
Rare Seared Smoked Paprika Dusted Niman Filet Beef on Caraway Rye with Horseradish Cream

Plated Appetizer
Smoked Salmon and Black Pepper Vodka Sauce with Shaved Parmesan over Pappardelle Pasta

Sorbet
Pineapple Coconut

Entree
Individual Beef Wellingtons with Traditional Béarnaise Sauce and Celeriac Potato Gratin

Sweet
Premium Cheese Trio: Peppercorn Asiago, Smoked Chevre
Semi-soft dry washed rind

Petit Fours
Chocolate Raspberry Tart

Menu Option IV

Passed Appetizers
— Scallop in the Half Shell with Citrus Chili Crème Fraiche and Smoked Salmon Caviar
— Grilled Fig with Mascarpone Cheese and Prosciutto (fig will be seasonal)  

* * * *

Plated Appetizer
Grilled Half Lobster Tail on a Crispy Sweet Potato Cake with Wilted Scallion and Mint Garlic Aioli

Salad
Haricot Vert, Dried Cherries and Watercress with Truffle Oil and Foie Gras dressing

Entrée
Garlic Sautéed Shrimp and Grilled Beef Filet on Baby Bok Choy, Blue Cheese Potato Gratin served with Roasted Red Pepper Coulis and Blue Cheese Butter Sauce

Intermezzo
Fig and White Balsamic Sorbet

Sweet
Chocolate Brioche filled with Strawberry and Peach Ragout and House made Chocolate Lavender Honey Ice Cream

Menu Option V

Passed Appetizers
— Caramelized Onion and Goat Feta Puff Sandwiches
— Smoked Duck with Pear and Blue Cheese Crostini

* * * *

Plated Appetizer
Spicy Crawfish Cakes with Smoked Tomato Confit, Wilted Scallion and Basil Oil

Salad
Southern Style Caesar Salad

Entrée
Beef Filet on Skodalia and Fresh Bean Medley served with a Fig Balsamic Reduction and Parmesan Cheese Wafer

Sweet
Grilled Polenta Pound Cake, Roasted Peaches and Buttermilk Ice Cream

Menu Option VI

Passed Appetizer
— Rare Tuna and Wakami Spring Rolls
— Truffle Marinated Veal Loin with Grilled Halloumi Cheese

Plated Appetizer
Trio of Duck ~ Green Peppercorn Duck Pie, Smoked Duck Breast and Caramelized Pears and Shredded Chinese Duck Ginger Soy and Julienne Scallions

Salad
Wakami, mixed greens and crispy wanton salad

Entrée Duo
Black pepper and balsamic infused lamb chop with shitake, enoki and wood ear mushroom compote over polenta & wilted cherry tomato.
&
Garlic sautéed lobster over ravioli of wild mushrooms and grilled asparagus

Sweet
Coconut and Poached Pear Crème Brulee ~ Velvety Vanilla Custard with Caramelized Sugar and Port Wine Poached Pear

For more information, please email a catering representative or contact us by telephone at
336-854-2000.