Dining Suggestions
Below are some dining suggestions; choices are only limited by your taste or imagination. Depending on the number of participants and the facilities, some of these items can be prepared tableside. I welcome your inquiries on additional menu selections. This is a sample of what is available for your dining pleasure. It is by no means the limit of what can be prepared for your special occasion.
Appetizer
- Oysters Coated with Bread Crumbs and Sautéed in Brown Butter
- Steak/Beef Tartare (Carpaccio)
- Ceviche Marinated Fish, Shrimp, Scallops, in Lime Juice
- Bruschetta with Assorted Spreads and Toppings
- Tartar of Tuna and Salmon in Tequila and Jalapeno Pepper
- Sashimi
- Foie Gras with Caramelized Apples and Micro-Greens
- Shrimp Remoulade
- Smoked Greenshell Mussels with Chipotle/Cilantro Flavors
First Course
- Classic Caesar Salad
- Wilted Spinach Salad with Hot Bacon Dressing served in Parmesan Bowls
- Stuffed Mushrooms with Crabmeat
- Antipasti Italian Vegetable Platter 'Before the Meal'
- Soft-Shell Crab Sautéed in Butter
- Roasted Quail on Field Greens with Raspberry Vinaigrette
- Cioppino—Italian Fish Stew with Tomatoes
- Smoked Greenlip Mussels with Linguini
- Roasted Quail, Southwestern Style
Main Course
- Salmon Steaks with Ginger Glaze—Fresh Ginger and a touch of Sherry Wine
- Salmon with Capers and Lemon
- Salmon on Cedar Plank
- Beef Stroganoff—with Noodles or Rice
- Steak Diane—rich with Onions and Garlic
- Boeuf Bourguignonne (Beef Burgundy)—with Egg Noodles
- Chateaubriand with Chateau Potatoes and Béarnaise Sauce
- Steak with Caramelized Onions and Mushrooms
- Prime Beef Rib Roast with Yorkshire Pudding
- Veal Osso Bucco, Veal Shanks braised in a mixture of Root Vegetables
- Wild-Mushroom-Stuffed Veal Roast
- Grilled Rack of Lamb—Mustard Crust or Pistachio Coated
- Braised Lamb Shanks (Osso Bucco style)
- Leg of Lamb—Rosemary Sprigs and Garlic
- Boneless Leg of Lamb—stuffed with Apples, Pine Nuts, Goat Cheese
- Pork Loin Stuffed with Italian Sausage
- Crown Roast of Pork
- Boiled Live Maine Lobster
- Lobster Thermadore
- Quail Stuffed with Wild Rice
- Chicken Cacciatore
- Light or Dark Meat / bone-in or boneless
- Mushrooms, Tomatoes - Italian Style
- Chicken Cordon Bleu—Baked Chicken Breast with Ham and Cheese
- Baked Chicken Kiev—Chicken Breasts with Tarragon
- Chicken Florentine—Baked Chicken with Mushrooms, Cheese and Cream
- Coq au Vin—Chicken with Onions, Garlic and Thyme
- Smoked Chicken with Grilled Vegetables
- Cornish Games Hens with Thyme and Garlic
Side Dish
- Risotto with Truffle Oil
- Risotto—with Peas, Corn, Seafood, or other seasonal ingredients
- Noodles Romanoff—with Cream and Parmesan Cheese
- Linguini with Hungarian Paprika
- Polenta
- Twice Baked Potatoes
- Scalloped Potatoes
- Grilled Potatoes—roasted with Rosemary
- Grilled Sweet Potatoes—on the grill with Cinnamon
- Creamed Spinach (like Ruth's Chris)
- Onion Tart
- Sautéed Snow Peas
- Squash Boat with Carrots and Asparagus
- Zucchini and Sweet Potato Gratin
- Grilled Vegetables—in season - Yellow Squash, Zucchini, Acorn Squash, Lettuce, Onion, or Asparagus
- Grilled Corn—husks are removed and the Corn-on-the-cob grilled to add a mild smoky flavor. Served with Compound Butter.
Dessert
Now available for a 'different twist' for dessert is a Chocolate Fountain.
Choose cakes, fruits or other items that would taste good coated in
chocolate for the talk of the evening. Other dessert choices include:
- Bananas Foster
- Crepes Suzette
- Crème Brulee
- Soufflé
- Orange Anise Flan
- Angel Food Cake with Crème Anglaise
