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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
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
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
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
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
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
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
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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