Dinner Menus

 

#1

Spinach Salad with Citrus, Avocado & Fennel

Chicken Marbella

Or

Greek Chicken with Artichoke Hearts

Or

Pesto & Ricotta Stuffed Chicken Breast with Cherry Tomato Compote

Tortellini with Creamy Pesto

Or

Spinach Ravioli with Fresh Tomato Basil Sauce

Assorted Desserts

#2

Carving Station with Beef

Chicken Marbella or Greek Chicken with Artichoke Hearts

Seasonal Veggies

Mashed Potatoes or Rice Pilaf

Garden Salad

Pasta Primavera

Or

Penne Pasta with Sundried Tomato Cream Sauce

Assorted Desserts

#3

Chicken Breast with Poblano Cream Sauce

Roast Pork with Chipotle Sauce

Orzo with Pinenuts and Sundried Tomatoes

Spinach Salad with Citrus, Avocado & Fennel

#4

Salmon with Cherry Tomatoes, Scallions and Basil

Beef Carving Station

Rice Pilaf

Seasonal Veggie

Baby Greens with Goat Cheese & Fresh Berries

Appetizer

#5

Assorted Salami, Cheeses & Fruit

Artichoke Dip

Salad

Pear, Blue Cheese & Walnuts over Baby Greens with Fig Vinaigrette

Entrée

Cabernet Braised Short Ribs with Baked Mashed Potatoes and Mixed Herb Gremolata

Roast Salmon with Dill Sauce

Grilled Asparagus

Roasted Cherry Tomatoes

Dessert

Blood Orange Cake

#6

Beef Crostini with Horseradish Aioli

Smoked Salmon Pate in mini Tart Shell with Caviar

Fresh Spring Rolls (Vegetarian)

Brie with Sundried Tomato Pesto (Station)

Salad of Roasted Beets (yellow & red) with Arugula and Goat Cheese

Or

Salad of Radicchio, Frisee, Fennel, Orange and Parmesan served with Bread Stick on Side

Tri color Roasted Potatoes or Fingerlings with Rosemary

Beef Filet carved with Zinfandel Pepper Sauce and Gorgonzola Cream Sauce

Butternut Squash Lasagna

Roasted Cherry Tomatoes

Asparagus

#7

Crisp Parmesan Baskets with Goat Cheese and Truffle

Baby Romaine Leaf Caesar Salad

Beef Filet with Gorgonzola Cream Sauce or Wild Mushroom and Shiraz Sauce

Panna Cotta with Wine Berry Compote

#8

Crisp Phyllo Bites with Asparagus and Prosciutto

Warm Spinach Salad with Olives and Figs

Fresh White Fish (sea bass, halibut, what is freshest) with Poblano Cream Sauce

Lavender Orange Cream Flan

#9

Wild Mushroom Crostini with Herbed Goat Cheese

Frisee with Pears and Walnuts

Spring Risotto with Seared Scallops

Lemon Tart with Berries

#10

Imported Cheese  & Fruit Plate (3 types of cheese)

Greens with Roasted Beets and Green Beans and Goat Cheese

Seared Salmon with Roasted Corn & Red Pepper Relish

Chocolate Soufflé Cake

#11

Brie with Sundried Tomato Pesto with Crostini

Greens with Fennel, Orange, and Parmesan

Roast Pork Chop with Balsamic Glaze

Berry Shortcake