Dinner Menus

MENU 1

 

Chicken Marbella with Capers, Green Olives, Oregano and Garlic baked in white wine

Linguini with Pesto and Pine Nuts

Fresh Asparagus with Balsamic Vinaigrette

Caesar Salad

Italian Herb Loaf

Dessert

MENU 2

 

Roasted Beef Tenderloin with Sour Cream Mushroom Sauce

Sesame Rice with Toasted Pecans

Haricot Vert with Red Peppers

Field Greens Salad with Shallot Vinaigrette

Soft Yeast Rolls

Dessert

MENU 3

 

Marinated Beef Tenderloin with Aioli Sauce and Capers

Roquefort New Potatoes with Shallots and Bacon

Balsamic Marinated spears of Fresh Asparagus in Lemon rings

Red Leaf Lettuce Salad with Toasted Walnuts, Dried Cranberries and Fresh Parmesan Cheese

Herbed French Bread

Dessert

MENU 4

 

Roasted Rack of Lamb

Spinach Stuffed Tomatoes

Gratin of Gold Potatoes, Yellow Squash & Purple Onion

Baby Spinach Salad with Mandarin Oranges, Candied Almonds and Herb Vinaigrette

Cilantro Rolls

Dessert

MENU 5

 

Fresh Gulf Shrimp Alfredo with Linguini Pasta

Baby Carrots, Sno Peas & Red Pepper in Garlic Oil

Boston Bibb Salad with Bacon, Artichoke Hearts & Hearts of Palm

Fresh Baguettes

Dessert

MENU 6

 

Pan Seared Salmon with Sun dried Tomato and Pine Nut Salsa

Fresh Asparagus with Citrus Butter

Spinach Fettuccine with Tarragon Cream Sauce

Romaine Lettuce Salad with Toasted Sesame Seeds, Grape Tomatoes, Smoked

Mozzarella and Calamata Olives

Dessert

DESSERT OPTIONS

 

Chocolate Mousse Parfait with Raspberries and Crème

Heart Shaped Puff Pastry with Chocolate Mousse over Raspberry Coulis

Petit Fours with Crème Anglaise sprinkled with Fresh Berries

Lemon Crème and Berries

Praline Cheesecake with Praline Sauce

Warm Apple Cake with Caramel Sauce & Maple Ice Cream

Kahlua Fudge Cake with Dulce Le Leche Ice Cream

Caramel Apple Pie with Ginger Ice Cream

Southern Pecan & Coconut Tart with Vanilla Bean Ice Cream

Crème Brulee with Raspberries

Key Lime Pie

Chocolate Ganache Tart

Warm Buttermilk Pound Cake with Raspberries and Caramel Sauce

MENU 7

 

Pork Tenderloin with a Red Currant Glaze

Winter Vegetable Medley

Wild Rice with Pecans and Scallions

Field Greens with Smoked Mozzarella, Dried Cranberries and Toasted Pistachios

Yeast Rolls

Dessert