Dinner Menus
The easy elegance of entertaining
The simplicity of getting together
Warm feelings of family style dinners
These describe the culmination of food,
family, and friends
 gathered in one place
 for good times, celebration and renewal

Lobster "Alexander"
Red Square (red pepper with chef's choice of stuffing, crab meat, spinach, herbs, etc.)
Rack of Lamb
Veal chop (with a variety of ingredients)

            Menu I
  •  The Hors D'oeuvres Selection
 Please choose three selections from the Hors d'oeuvres menu
  • The Salad
Leafy greens, sliced fresh strawberries, heirloom tomatoes, candied pecans and champagne vinaigrette
  • Seafood presentation
Sauteed Atlanta salmon served with a roasted garlic beurre blanc
  • Poultry Presentation
 Chicken Provencal
Thighs, legs, breasts slowly braised developing flavors of crimini mushrooms, garlic cloves, white wine and low fat homemade chicken stock
  • Meat Presentation
Traditional tenderloin carved tableside this most tender and favored meat is marinated in Bourbon and brown sugar, grilled over high heat to seal in the flavor and served with creamy horseradish sauce served with soft yeast rolls or various multigrain breads
  • Vegetable selection
Please choose two of the following items:

Grilled seasonal vegetable display with balsamic vinaigrette
Roman tomatoes filled with parmesan-herb crumbs
Tiny French green beans with almond butter
Sugar snap peas or snow peas in brown butter
French pencil green asparagus
  • Starch Selection
Please choose one of the following items:

Pearl cous cous pilaf
Creamy orzo with porcini
Roasted Yukon gold & red potatoes

Garlic or horseradish whipped potatoes
Saffron risotto with butternut squash
Rosemary polenta triangles
  • Dessert Selection
Please choose one of the following items:

Bowls of fresh seasonal fruit (can be served with a vanilla yogurt dip, caramel dip or poppy seed dressing)
Selection of various pick up sweets
White chocolate & raspberry trifle
Ladyfingers or sponge cake laced with liquor of your choice
topped with fresh whipped cream, raspberries and white chocolate custard

Chocolate Mousse
Served with a Viennese wafer with hazelnut & cocoa cream filling

Fruit parfaits
Vanilla ice cream, fruit and whipped cream
topped with a fresh sprig of lemon mint

Menu II

  • Hors D'oeuvres: 
Goose pate on Belgian endive garnished with mixed greens
Greek Spanakopita over herb mayonnaise
Marinated smoked salmon over fried tortillas served with dill sauce
  • Hot Appetizer: 
Beef Wellington served with mustard sauce
  • Salad: 
Fancy salad greens over crontin cheese, fresh figs and sherry dressing
  • Main course: 
Chilean sea bass served with sate, leeks, golden chanterelle mushrooms, asparagus with boure blanc sauce
risotto cake
  • Dessert: 
Mango sorbet with fruit

Menu III

  • Soup course:
Winter squash soup with red pepper caulis splash accented with a sprig of basil
  • Entree:
pollo vin
breast of chicken lightly battered and served with a Cabernet Sauvignon and mushroom reduction
Jasmine rice
French green beans with Julienne carrots tossed with slivered toasted almonds
  • Dessert course - family style:
Homemade fall apple strudel with mango and raspberry caulis served with fresh berries
Coffee, tea

Menu IV

  • Hors D'oeuvres:
Mushroom strudel served with tomato basil sauce
Brazilian spicy lamb on pastry with chimichuri sauce
Smoked salmon on tortilla chips served with herb mayonnaise
  • Salad:
Chef's special salad with sliced vegetables, tomatoes over Champagne dressing
  • Dinner:
Marinated steak over roasted rosemary fingerling potatoes
Green beans with Merlot pepper brown sauce garnished with cherry tomatoes
Chef's choice of fish - Chilean sea bass over tomato fondue sauce

Vegetarian platter include Portabella mushrooms, baby carrots, asparagus, green beans and rosemary potatoes

  • Dessert: 
Praline cake over dark chocolate, mango and raspberry caulis

Please ask your event planner for additional seafood, poultry and meat selections. Menus can be created to match your event, decor, theme, and taste.
Prices may vary depending on market value of menu choices.