Sample Dinner Menus
SAMPLE DINNER
Note: Includes one started, one entrée, and one dessert.
Starters
Belgian Endive, Radicchio, and Watercress Salad with Ruby Grapefruit, Candied Pecans,
and Citrus Dressing
Heirloom Tomato, Basil, and Mozzarella Salad with Aged Balsamic Syrup
Field Greens Salad with Roasted Beets, Goat Cheese, and Walnut Vinaigrette
Corn Chowder with Herb Croutons
Entrées
Note: All entrées include fresh seasonal vegetables.
Sautéed Chicken Breast with Port Wine, Rosemary, Dried Apricots, and Red, Wild, and
White Rice in Sherry Vinaigrette
Roasted Chicken Breast Served with Shallot Orange Sauce with Corn and Sweet Potato Puree
Seared Marinated Salmon with Red Wine and Mustard Seed Sauce and Mushroom Orzo
New Zealand Blue Nose Sea Bass with Lemon-Thyme Crust and Dijon Mustard White Wine Sauce
and Israeli Couscous
Roasted Tenderloin of Beef Served with Zinfandel Shallot Reduction and
Caramelized Garlic Mashed Potatoes
Desserts
Cream Puff with White Chocolate Mousse and Strawberry
Chocolate Biscotti Mousse Cake Served with Raspberry Sauce
Trio Plate of Truffle Chocolate Triangle, Mini Lemon Tartlette, and White Chocolate–Dipped Strawberry
Apple Tarte Tatin Featuring Thinly Sliced Spiced Apple atop Crispy Pastry with Caramel Sauce
Lemon, Raspberry, Chocolate, or Champagne Sorbet with Fresh Seasonal Fruit Presented in an Almond,
Chocolate or Cinnamon Tulle Cookie Basket
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