SAMPLE DINNER MENUS

The sample menus included on this website are mere starting points.  If there’s something you’d like us to prepare that isn’t on the menus, don’t hesitate to ask your event planner, as our world-class chefs will be happy to create to your suggestions and taste.

Passed Hors D 'oeuvres: (Choose 2)

Belgian Endive Leaves with Whipped Blue Cheese & Candied Pecans

Truffle Wild Mushrooms with Herbed Goat Cheese Crostini

Mini BLT’s with Roma Tomato, Arugula, & Apple Smoked Bacon topped with Remoulade

Caramelized Onions & Goat Cheese Tarts (warm)

Shrimp Cakes with Creole Aioli (warm)

Menu 1

(No Substitutes for This Menu)

Salad: Garden Salad with Ranch Dressing

Entree: Herb Grilled Chicken Breast with Rosemary Au Jus served over Wild Rice Pilaf with Sautéed Peas & Carrots

Dessert: Brownie Square with Whip Cream & Chocolate Sauce

Menu 2

Salad: Mixed Greens with French Feta, Tomatoes, Toasted Walnuts, & Red Wine Vinaigrette

(Choose 1 Entrée)

  1. Pecan Crusted Chicken with Basil Crème over Buttermilk Mashed Potatoes and Sautéed Green Beans

  2. Pan Seared Parmesan Crusted Chicken Breast over Smashed New Potatoes, Summer Vegetables, and Classic Piccata Sauce with Lemon, Parsley, and Capers

  3. Almond Crusted Tilapia with Lemon Beurre Blanc served over Wild Pilaf Rice with Fresh Asparagus

  4. Pork Loin over Creamy Parmesan Polenta with Sautéed French Green Beans Topped with Chilton County Peach Chutney

Dessert: Lemon Pound Cake with Fresh Berries and Whip Cream

Menu 3

Salad: House Salad of Mixed lettuces with Crumbled Gorgonzola, Toasted Walnuts and Aged Sherry Vinaigrette

Entree: Grainy Mustard Marinated Pork Tenderloin over Creamy Parmesan Polenta served with Mixed Seasonal Vegetables

Dessert: Praline Cheesecake with Crushed Praline Chunks & Caramel Sauce

Menu 4

Salad: Hearts of Romaine with Toasted Pecans, Cherry Tomatoes, Crumbled Blue Cheese and creamy Blue Cheese Dressing

(Choose 1 Entrée)

  1. Dual Entrée of Petite Filet of Herb Crusted Beef Tenderloin and Petite Parmesan Crusted Chicken with Lemon Beurre Blanc over Buttermilk Mashed Potatoes with French Green Beans (plated dinner only)

  2. Parmesan Crusted Chicken with Piccata Sauce & 2 Jumbo Grilled Shrimp over Garlic Roasted Mashed Potatoes with Summer Vegetables (plated dinner only)

  3. Entrée Shrimp & Grits with Jumbo Shrimp, Tomato, and White Wine served over Creamy White Cheddar Cheese Grits

Dessert: Chocolate Mousse served in a Cosmo Glass with Summer Berries and Mint

Menu 5

Salad: Spinach Salad with Grilled Red Onions, Candied Apple-Smoked Bacon, Toasted Walnuts, Grated Egg and Sherry Vinaigrette

(Choose 1 Entrée)

  1. “Steak and Cake” – Petite Filet of Herb Crusted Beef Tenderloin and Lump Crab Cake over Buttermilk Mashed Potatoes, Asparagus with a Lemon Beurre Blanc

  2. Petit Filet of Molasses Glazed Beef Tenderloin and Two Jumbo Shrimp over Roasted Garlic Mashed Potatoes and Grilled Asparagus and Red Wine Demi

Dessert: Flourless Chocolate Torte with Chocolate Sauce & Berries

Menu 6

Salad: Marinated Jumbo Asparagus with Baby Arugula, Roasted Corn Flan, and Prosciutto de Parma with Meyer Lemon Vinaigrett

Entree: Petit Fillet of Pistachio Encrusted Halibut and a Petit Filet of Beef Tenderloin over Caramelized Onion Mashed Potatoes and Fresh Asparagus

Dessert: Chocolate Mousse Cake with Raspberry Coulis & Fresh Berries

All Dinners Served with Fresh Market Breads, Butter
Ask About our Dessert Trio’s
Offering Two Desserts adds $2.00 per person