Plated Dinners

Plated Dinner Menus

The following menus are just a sample of the myriad of options to choose from.
If you do not see exactly what you are looking for, allow our fabulous executive chef to create something just for you!

 

Beef and Pork Entrees:

Carved Sirloin of Beef
Served with a burgundy jus
Accompanied with creamy horseradish sauce

Roast Rosemary and Thyme Loin of Pork
with a brown sugar dijon mustard glaze
served with a maple and port wine reduction

Tender Marinated Tri Tip
served with a chasseur sauce and creamy horseradish

Peppercorn Crusted New York Strip Steak – Single Entrée Only
12 oz. served with brandied shallot sauce

Marinated Skirt Steak Roulades – Single Entrée Only
marinated in red wine, balsamic vinegar, garlic and shallots
rolled with yellow squash and roasted red peppers
finished with a burgundy peppercorn sauce

Matambre
marinated flank steak stuffed with fresh sautéed spinach and fresh herbs
lined with a touch of prosciutto and fresh herbs
accompanied with our argentinean chimmichurri sauce

Filet Mignon
8 oz filet finished with a shallot bordelaise

Herb and Garlic Studded Rack of Lamb
served with roasted tomato port wine sauce

Berkshire Pork Shank Agrodulce
Served with a kale, sweet potato and sherry agrodulce sauce

Sage and Mustard Glazed Pork Loin Chop
With a cinnamon plum sauce

Barollo Braised Short Ribs
With a mushroom pan reduction sauce

Ale and Maple Braised Short Ribs
served with a braised sauce reduction

Osso Bucco Style Short Ribs
With a maple Bordeaux sauce

Prime Rib of Beef
served with creamy horseradish and a demi glaze jus

Filet Napoleon
Layered with boursin caramelized onions and topped with thyme, sherried sautéed mushrooms

Garlic and Rosemary Lambshanks
slow braised in burgundy wine tomato and herb stock

 

Chicken Entrees:

Chicken Breast Marsala
breast of chicken sautéed in a sauce of marsala wine, garlic and mushrooms

Chicken Breast Picatta
breast of chicken sautéed in a sauce of lemon, capers and wine

Rosemary and Thyme Glazed Breast of Chicken
tender herb rubbed breast of chicken served with a lemon and white wine sauce

Chicken Florentine
breast of chicken filled with fresh spinach, goat cheese and fresh dill

Mediterranean Chicken
tender breast of chicken braised with feta cheese, fresh roma tomatoes, sundried tomatoes,
capers and kalamata olives finished with a sherry, artichoke white and red wine sauce

Breast of Chicken Florencia Tower
Tender breast of chicken medallions layered between portobello mushrooms, spinach and caramelized shallots and shaved prosciutto and fontina cheese
Finished with our chardonnay leek sauce

Portobello Chicken
breast of chicken marinated with italian seasonings and
topped off with a portobello mushroom
sauteed in sherry wine and baked in oven with smoked mozzarella

Provencial Chicken
breast of chicken stuffed with spinach, mushrooms, wild rice and pinenuts
served with our chardonnay leek sauce

Lavender and Thyme Glazed Breast of Chicken
roasted breast of chicken prepared with lavender, thyme, honey and Dijon
finished with a lavender Dijon cream sauce

Venetian Chicken
chicken breast stuffed with mozzarella and aged italian prosciutto
served with a caper, lemon and white wine sauce

Balsamico Roast Chicken
chicken breast stuffed with fresh herbs and prosciutto roasted to a crisp golden brown
finished off with a balsamic glaze

Breast of Chicken Stuffed with a Seasonal Mushroom Buschetta
served with Madeira leek sauce

Coal Roasted Breast of Chicken
filled with Anaheim chilies, pepitas, queso fresco
Served with a tequila lime tomatillo sauce
Topped with a Chihuahua cheese

Argentinean Fire Roasted Herb Breast of Chicken
Served with a chimichurri verde

 

Vegetarian Entrees:

Eggplant Napoleon
boursin and ricotta cheese served with a tomato coulis sauce

Vegetarian Wellington
Portobello mushroom, faro risotto, braised yellow squash, red bell peppers, zucchini, tomato, onion, Italian parsley and sweet english peas
Served with our tomato coulis sauce

Baked Phyllo Parcels
sautéed mélange of seasonal roasted vegetables
served with our tomato coulis sauce

Fire Roasted Anaheim Chile
With ancho vegan chicken topped with Chihuahua cheese served over a bed of black beans sauce
with a crème accent

 

Fresh Seafood Entrees:

Chilean Seabass

Halibut

Mexican Seabass

New Zealand Seabass

Seafood Brochette
2 gulf of Mexico shrimp, 1 jumbo scallop, 2 salmon
Rubbed with olive oil, fresh garlic and lemon confit

Linq Cod

Trout Filet

Mahi Mahi

Salmon

Red Snapper

 

Finishers:
any of our fresh fish entrees may be served with the following finishers:

Shallot Honey Truffle Glaze Topped with a Fresh Gold and Red Tomato Finished with a Garlic Olive and Basil Coulis

Rosemary Butter with Sundried Tomato and Kalamata Olives Topped with a Leek Caponada Prepared with Mediterranean Spices Accompanied with a Lemon Shallot White Wine Sauce

Blackened Accompanied with Either a Caper Tarter Sauce or Citrus Buerre Blanc

Latke Potato and Chive Crusted Served with a Citrus Buerre Blanc Sauce

Dill and Brown Sugar Dijon Mustard Rubbed

Panko Crusted with a Garlic and Red Pepper Caponata our Fresh Tarragon Sauce

Sesame Crusted and Served with our Ginger Miso Topped with Julienned Carrots, Green Onion and Bok Choy accompanied with a Wasabi Cream Sauce

Shell Fish
Lobster
Prawns
Crab
Oysters
Scallops
Artichoke, Mushroom and Goat Cheese Stuffed Shrimp

Market Fresh Selection available on request and subject to availability
Prices subject to change

 

Sides
Choose One:

Mashed Garlic Potatoes

Lemon and Shallot Roasted White Rose Potato Wedges

Olive Oil and Rosemary Roasted Marble Potatoes

Roasted New Potatoes

Large Pearl Vegetable Couscous

Gruyere Caramelized Onion Potato Gratinee

Caramelized Shallot Orzo

Herbed Rice Pilaf

Wild Rice Blend

White Truffle Farro Risotto with Asparagus

Penne Pasta Tossed with a Fresh Roma Tomato Sauce
tossed with artichoke hearts and sundried tomatoes

Farfalle Pasta Tossed With a Pesto Cream Sauce
tossed with wild mushrooms and parmesan

Spaghetti Tossed with Olive Oil, Garlic, Red Pepper Flakes, Italian Parsley and
Pecorino Romano Cheese

 

Vegetables
Choose One:

Chef’s Choice Julienned Vegetables

Roasted Baby Carrots
roasted with garlic, olive oil and sea salt

Roasted Seasonal Vegetables

Green Beans Almandine

Baby Sauté Vegetable Blend
Baby zucchini, baby Frenched carrots, sunburst squash, haricot verts, asparagus
and julienned red bell peppers

Baby Frenched Carrots and Asparagus Duo

 

Salads
Choose One:

Butterleaf Bib Lettuce
tossed with julienned bosc pears, asiago cheese, pralined pecans and a white wine dijon vinaigrette

Wild Mixed Field Greens
tossed with cranberries, toasted walnuts or toasted almonds and gorgonzola with a champagne vinaigrette

Tossed Caesar Salad
hearts of romaine tossed with parmesan croutons, black olives,
slivered red onion and topped with shaved parmesan

Mediterranean Salad
romaine tossed with roma tomatoes and hothouse cucumbers in a balsamic vinaigrette

The All American Wedge Salad
Topped with campari tomato, finely diced red onion, bacon crumbles (turkey bacon available), and blue cheese crumbles – finished with homemade blue cheese dressing

Fresh Spinach Salad
tossed with egg, bacon, maui onion and hearts of palm
with an old world bacon vinaigrette dressing

Butterleaf, Curly Endive, and Arugula
tossed with toasted marcona almonds, dates, cranberries and toasted faro
served with our honey citrus vinaigrette

Mediterranean Ceviche Tower
Shrimp, green olives, garbanzo beans, fire roasted red peppers, hearts of palm, avocado, buffalo mini mozzarella, shred white cabbage, pear tomatoes, capers, red onions
Tossed with a homemade lmaon and shallot dressing
Served with pita points

Farm to Table Fresh Chopped Salad
Mini cucumbers, baby red and yellow tomatoes, grilled asparagus, white corn and shredded kale,
edamame and farmer’s cheese
Finished with a white balsamic dressing

Served with our Assorted Bread Display
and creamy butter

 

Contact us

310-237-5669