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)
Hors D’oeuvres Not Included with MENU 1
Salad: Chopped Romaine Garden Salad with Buttermilk Ranch Dressing
Entrée: Herb Grilled Chicken Breast with Rosemary Au Jus served over Wild Rice Pilaf with Southern Style Green Beans
Dessert: Brownie Square with Whip Cream & Chocolate Sauce
Menu 2
Salad: Mixed Greens with French Feta, Cucumbers, Candied Walnuts, & Red Wine Vinaigrette
(Choose 1 Entrée)
Pecan Crusted Chicken with Basil Crème over Buttermilk Mashed Potatoes and Sautéed Green Beans
Pan Seared Parmesan Crusted Chicken Breast & Classic Piccata Sauce with Lemon, Parsley, and Capers over Smashed New Potatoes with Summer Vegetables
Almond Crusted Tilapia with Lemon Beurre Blanc served over Wild Pilaf Rice with Sautéed French Green Beans
Herb-Crusted Pork Loin with Peach Chutney (Seasonal) served over Creamy Parmesan Polenta with Southern Style Green Beans
Dessert: Lemon Pound Cake with Fresh Berries and Whip Cream
Menu 3
Salad: Chopped Romaine “Caesar” Salad with Shaved Parmesan & Rosemary-Garlic Croutons
(Choose 1 Entrée)
Butter Poached Chicken Roulade Stuffed with Roasted Red Bell Peppers, Spinach & Italian Cheeses over Buttermilk Mashed Potatoes with French Green Beans
Seared & Roasted Flank Steak Roulade with Fresh Spinach, Caramelized Onions, Roasted Red Pepper, & Italian Cheeses over Caramelized Onion Mashed Potatoes with Asparagus & Red Wine-Veal Reduction
Herb Crusted & Grilled Sirloin Steak with Red Wine Demi served over Wild Rice Pilaf with Haricots Verts
Dessert: Flourless Chocolate Torte with Chocolate Sauce & Fresh Berries
Menu 4
Salad: Iceberg “Wedge” Salad with Tomatoes, Chives, Apple-Smoked Bacon & Bleu Cheese Crumbles with Creamy Bleu Cheese Dressing
Entrée: Brown Ale Braised Classic Pot Roast with Creamy White Cheddar Hominy Grits (or Whipped Buttermilk Mashed Potatoes) with Tri-color Heirloom Carrots
Dessert: Chocolate Roulage with Chocolate Sauce & Fresh Berries
Menu 5
Salad: House Salad of Mixed Lettuces with Crumbled Gorgonzola, Toasted Walnuts, & Aged Sherry Vinaigrette
Entrée: Grainy Mustard Marinated Pork Tenderloin over Creamy Parmesan Polenta served with Mixed Seasonal Vegetables
Dessert: Caramel Cheesecake with Cookie Crust & Fresh Berries
Menu 6
Salad: Hearts of Romaine “Caesar” Salad with Shaved Parmesan & Rosemary-Garlic Croutons
(Choose 1 Entrée)
Slowly Braised Beef Short Ribs over Wild Mushroom Ravioli with Braising Jus and Garlic Parmesan Broccolini
Dual Entrée of Herb Grilled Baseball Cut Sirloin & Two Jumbo Shrimp served over Caramelized Onion Mashed Potatoes with Sautéed French Green Beans
Parmesan Crusted Chicken with Piccata Sauce & Two Jumbo Grilled Shrimp over Garlic Roasted Mashed Potatoes with Summer Vegetables
Maple Glazed Grilled Salmon over Fennel Mashed Potatoes and Asparagus with Brown-Butter Balsamic Reduction
Dessert: Chocolate Mousse served in a Cosmo Glass with Fresh Berries & Mint