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Plated Dinners
Served
Butler Style
Dinner Selection # 1
Appetizers
Two Passed Hors d'oeuvres:
Petite Maryland Crab
cakes with Pink Peppercorn Remoulade
Peking Duck Roll with Dark Plum Sauce
Salad
Wind
Swept Field Greens Topped with Raspberries ,Spiced Candied Pecans and crumbled Goat Cheese Drizzled with a Berry Vinaigrette
Entrée
Chicken Milano with White Wine Caper Cream Sauce
Medley of Long Grain and
Wild Rice Pilaf
Fresh Seasonal Vegetables
$18.25 Per Person
Dinner Selection
# 2
Appetizers
Two Passed Hors d'oeuvres:
Assorted Feuillete
Peppered Port Wine Cheese Rounds on
Herb Toast
topped with Shrimp, Caviar, & Scallions
Salad
Spinach Salad with Orange Segments,
Fresh California Strawberries, Purple Onions,
Toasted Black English Walnuts,and Sweet Poppy Seed Dressing
Entrée
Colorful Roulade of Chicken
Stuffed with a Julienne of Zucchini, Yellow Squash, Red Pepper,
Mushrooms and Gruyere with a Madeira Reduction Sauce
Frenched Potato Croquettes
Haricot Vert - French Beans
Topped with Finely Chopped Red Peppers, and Buttery Brioche Crumbs
$18.50 Per Person
Dinner Selection # 3
Appetizers
Two Passed Hors d'oeuvres:
Smoked Trout Canapés
Sesame Seed Encrusted Chicken with Sweet Chili Sauce
Salad
Wind Swept Field Greens Topped with Raspberries
and Candied Pecans Drizzled with a Berry Vinaigrette
Entrée
Grilled Tenderloin of Beef
(6oz.)
with Port Wine & Wild Mushroom Sauce
Oven Roasted Yukon Gold Potatoes with Rosemary and Garlic
Green
and Gold Squash Bundles with Red Pepper Strips
$20.50 Per Person
Dinner Selection
# 4
Appetizers
Two Passed Hors d'oeuvres:
Mesquite Grilled Tuna Brochettes
Thai Style
Pork Tenderloin on a Skewer
Salad
Mixed Green Salad with Artichoke Hearts,
Black Olives, Heart
of Palm,
and Feta Cheese with Red Wine Vinaigrette
Entrée
Chicken Roulade with Roasted Garlic
Cream Sauce
Tri-Colored Rice Pilaf
Fresh Seasonal Vegetables
$18.75 Per Person
Dinner Selection # 5
Appetizers
Two Passed Hors d'oeuvres:
Crab Stuffed Mushrooms
Grilled Tandoori Shrimp
Salad
California Field Greens and Organic Lettuces with Braised Artichokes,
Hearts of Palm, Scattered with Pine Nuts Drizzled with Balsamic Vinaigrette
Entrée
Mixed
Grill of Beef Tenderloin (6oz.) with Port Wine Demi Glaze
And
Herb Marinated Grilled Chicken (4oz.) with White Wine
Caper Sauce
Oven Roasted New Potatoes with Rosemary and Garlic
Green and Gold Squash Bundles with Red Pepper Strips
$24.75 Per Person
Dinner Selection # 6
Salad
Mixed
Baby Greens with Seasonal Vegetable Garnish
& Sweet Vidalia Onion Dressing
Entrée
Roast
Prime Rib with Natural Juices
Twice Baked Idaho New Potato
Fresh Seasonal Vegetables
$19.25 Per Person
Dinner Selection # 7
Salad
Buttery Greens
with Goat Cheese and Red Zinfindel Poached Sequel Pear Drizzled with Walnut Vinaigrette
Entrée
Grilled Breast of Tarragon Chicken
Medley of Long Grain & Wild Rice Pilaf
Fresh Seasonal Vegetables
$17.75 Per Person
All meals are served with Assorted Breads, Muffins, and Butter.
Coffee,
Hot Tea, and Raspberry Ice Tea All menu items subject to tax and service
fees
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