Plated Dinner Menus
For Special Occasions - Formal
Events
First Course
Possibilities
Intermezzos
Cheese
Course
Desserts
Young
Peoples Menus -
Arranged to fit the occasion and the guests.
First Course Possibilities
Fish and
Shellfish . . .
- Scottish Wild North Atlantic Smoked
Salmon - with capers, olive oil, black pepper, lemon in gauze and
grilled black bread $8
- Domestic Smoked Salmon - with capers,
olive oil, black pepper, lemon, and grilled black bread
$6.50
- Grilled Langoustine (a stretched out
sea version of a large crayfish - with pine nut pesto on sautéed
baby spinach with gorgonzola accents $11
- Grilled Large Scallop - on bed of
sautéed organic greens with orzo, and caramelized onion $9
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Vegetable
Tastings
- Thai Vegetable Dumpling - on grilled
portobello mushroom and sautéed wood mushrooms with accents of
port and pear purée $7
- Spanakopita - Spinach and Phyllo -
with ripe herbed black Kalalmata olives and tzatziki sauce
surrounded by baby greens with a woody walnut oil vinaigrette
$7
- Grilled Vegetable Napoleon - with
caramelized onion and fresh chopped tomato coulis $8
- Lobster Strudel - with minted balsamic
pear purée, caper berries - with a surround of lentils with
rosemary and lavender $9.50
- Traditional Potato Cake - with
tastings of apple smoked trout, apple compote and dried fruit and
port compote $7
- Crab and Baby Spinach Cake - with pine
nuts surrounded by roasted beets and roasted red pepper coulis
$8
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Soups
- Southwest Black Bean - with cumin and
caramelized leek accented by julienne of carrot $5
- Vichyssoise of Leek and Potato - in
the manner of the Paris Ritz $5
- Purée of Baby Pea - with white bean
accent - with thyme and mint $5
- Lentil - with roasted vegetables and
croustade of black bread grilled with pesto and toasted pine nuts
$5
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Pastas
- Wild Mushroom, Rosemary and Cabernet
Risotto - surrounded by julienne of Belgian endive $8
- Tricolor Butternut Squash Agnolloti
Purses - with pear essence $9
- Orzo - with a fresh chopped tomato
basil and Kalamata olives - puttanesca sauce with baby field
greens with endive leaf accent $6
- Oriocche - with fresh seared minted
tomato, pine nuts and basil accent $6
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Special
Courses . . . .to start with
- Seared Paté de Foie Gras - with
raspberry compote on a sautéed potato and scallion cake $15
- Selection of Mousse Truffeé Paté and
Pheasant with Juniper Berry Paté - surrounded by baby greens and
juniper - raspberry compôte $10
- Vegetarian Sushi - with wasabi and soy
sauces - accented by grilled asparagus $8
- Smoked Salmon and Lobster Sushi
Selection - with wasabi and soy sauces - accented by Belgian
endive leaves and watercress $14
- Field Mushroom Ragoût - wild mushroom
ragout in phyllo cup - surrounded by baby field greens and
accented by seasonal berries $9
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Tasting Trios to
Start -
a first course of intrigue and
satisfying tastes
- Vegetable Napoleon - with squash pureé
rosemary spear - a Roasted Tomato with mint and pine nuts - and
Radicchio Cup of black beans and roasted corn with sautéed spinach
$9
- Vegetarian Sushi - Thai Vegetable
Dumpling - and a Surround of Bright Green Mâche - with a pool of
soy sesame ginger vinaigrette $9
- Butternut Squash Turnover - dusted
with nutmeg and cocoa - A Surround of Bright Green Mâche - and
French Rosemary Cabernet Lentils $8
- Cellophane Noodles with ginger, soy
and grilled eggplant - Sliced Orange Rounds - Bean Shoots - a
Single Vegetarian Sushi - and Slivered Roast Peking Duck $9
- Antipasti Assortment: - with marinated
artichoke hearts with herbed cannelini beans, ripe olives, Romano
cheese, grilled vegetables, and prosciutto $8
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Salads
- traditional and modern -
to start or follow a main course
- Traditional Caesar - with a large sour
dough crouton, locatelli curls and no-egg Caesar Parmesan dressing
$5
- Again, a Traditional Caesar but this
time with a miniature crab and spinach cake with pine nuts and
large sour dough crouton, locatelli curls and no-egg Caesar
Parmesan dressing $8
- Portobello Mushroom - grilled and
fanned with compôte of grilled vegetables surrounded by baby
organic greens and raspberry vinaigrette accent $6
- Buttermilk Cranberry Biscuit Salad -
with baby raw carrots with stems, watercress, and Belgian endive
with cranberry vinaigrette $5
- Asian Pear Sliced - with Gorgonzola
cheese surrounded by Belgian endive, watercress, and baby organic
greens with toasted pine nuts $nuts $5
- Sliced Tomatoes, Fresh Mozzarella and
Fresh Basil - with pesto vinaigrette $5
- Wilted Baby Organic Spinach
Surrounding Fresh Mozzarella with toasted pine nuts - and with
lemon juice and virgin olive oil $6
- Asparagus and Baby Field Greens - with
lemon Dijon vinaigrette $5
- Greek Island Salad - ripe kalamata
olives, cucumber, fennel, green leaf lettuce and baby greens,
grape tomatoes, cannelini beans with oregano - with a lemon
oregano vinaigrette $5
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Intermezzos
- a change of look - a change of direction
that introduces excitement to the palate
- we can use these suggestions either before
or after the main course
- Tea Sorbet - in wine glass with Earl
Gray tea accent $3.50
- Punch Course - Woodlands Punch from
1786 : citrus, lemon, Madeira and Cognac - slightly warm in
Burgundy glass $4.50
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Main Courses
Chicken
and Poultry
- Roulade of Chicken Breast - stuffed
with barley, sun dried tomato, carrot, and grain mustard with a
natural reduction of juices, Chardonnay and Dijon mustard - set on
roasted yams with sautéed julienne zucchini and yellow squash
surrounding $12.50
- Chicken Breast Wrapped in Puff Pastry
- with tarragon and ripe olive tapenade - with a reduction of
Cabernet, ripe olives and mushrooms - surrounded by roasted yams
and sautéed julienne of zucchini and yellow squash surrounding
$13.50
- Grilled Chicken Breast Stuffed - with
prosciutto, mushroom, locatelli, pine nuts and sautéed vegetables
- surrounded by Cabernet risotto and sautéed julienne of zucchini
and yellow squash $12.50
- Fanned Oriental Marinated Breast -
with ginger, soy, and sesame oil set atop cellophane noodles with
shitake and roasted eggplant and a sno pea surround $11.00
- Roasted Sliced Breast Duck Marinated
in Port - with apple - lingon berry accent - on juniper mashed
potatoes with julienne of roasted nutty root vegetables $15
- Roasted Sliced Cognac Marinated
Pheasant Breast - with apple- lingon berry accent - on juniper
mashed potatoes with julienne of roasted nutty root vegetables $16
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Beef
Our beef and lamb are locally raised
without antibiotics and are grazed on natural farmlands
- Sliced Tarragon Marinated Filet of
Beef - on portobello mushroom with a concassé sauce of Cabernet,
sun dried tomato, mushroom, caramelized onion and tarragon -
surrounded by rosemary lentils and sautéed haricots verts beans
$17.50
- A Grilled Six Ounce Petit Filet - set
atop mushroom mashed potatoes surrounded by sautéed haricots verts
beans $19
- A Grilled Delmonico Steak - with
caramelized onion and tarragon sauce - with sun dried tomato
mashed potatoes and sautéed zucchini and yellow squash $19
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Lamb
- Miniature French Cut Lamb Chops -
grilled with rosemary and Dijon marinade with a surround of sun
dried mashed potatoes and haricots verts $17
- Leg of Lamb in Puff Pastry - stuffed
with mushrooms, spinach, olives and provencal herbs -with a sauce
of mushroom, tapenade, tomato and cabernet -accented by French
lentils with rosemary and haricots verts beans $17
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Fish and
Seafood
- Langoustine - a sea version of a large
crayfish - grilled in a split shell with a simple sauce of garlic
and butter, accented by Corn Cakes and Grilled Tomatoes Provencal
$19
- Large Sea Scallop - seared with a
pureé of papaya sauce surround - atop a corn cake and surrounded
by asparagus or haricots verts as seasonal $14
- Loin of Tuna - grilled and marinated
in mirin and soy and sesame with wasabi mashed potatoes and
haricots verts $16
- Poached Salmon - with tarragon cream
and white wine sauce with Provencal ratatouille and grilled
roasted sweet potatoes $15
- Salmon Coulibiac - salmon in puff
pastry with kasha, hard boiled egg and grilled vegetables - with
Provencal ratatouille and roasted grilled sweet potatoes
$16
- Sea Bass in Parchment Paper -
marinated in olive oil and lemon and roasted with fresh tomato,
olives, capers and sautéed onion - surrounded by wasabi mashed
potatoes and julienne of zucchini and yellow squash $19
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Multiple Choices for
Entrées
- Offering a choice of two entrées
: we do not recommend this under many catering situations but this
can be arranged with forethought and a supplement.
- Offering a double combination of
main course items can be arranged with a supplement
charge.
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Cheese
Course
- A selection of cheeses appropriate to
the menu choices.
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Desserts
- You need not choose only one - we
can serve, in rotation, up three different desserts - thereby
subtly urging your guests to share and compare. We do need to
charge a surcharge of $3 per person.
- Pear or Peach Tart with Raspberry
Sorbet - and accented with fresh berries $5.50
- Fresh Fruit Cobbler surrounded by
berries and raspberry sauce $4
- Hazelnut Chocolate Pot with fresh
berries $5
- Old Fashioned Chocolate Cake with
Raspberry Sauce and Cranberry Whipped Cream $3.50
- Lemon Ginger Poached Pear with Berries
and Raspberry Sauce $4.50
- Apple Nut Strudel with Cranberries and
Cranberry Surround with Ginger Whipped Cream $4.50
- Flour-less Chocolate Gateau with
Chocolate Almond Cream and Raspberry Sorbet $4.50
- Banana Almond Bread Pudding with
French Vanilla Cream $4
- Poached Sliced Pear with Marinated
Ginger on Creme Anglaise $5
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Young Peoples
Menus
- Arranged to fit the occasion and the guests.
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