Dinner menu

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

Specials:
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