Plated Dinner Menu
appetizers
stone crabs claws with
joes style mustard sauce and lemon wedge*
a trio of tuna
tuna tartar, tuna ceviche, and a crispy tuna stuffed roll
with dikon slaw and wasabi caviar
deconstructed five spice infused duck breast
and crispy skin served with scallions, hoisin and chilled lettuce leaves
slow roasted duck confit with
moroccan lentil cous cous, green onion, and sour cherry demi glace
warm roasted corn flan with a medallion of lobster and
a drizzle of lemon tarragon aioli, garnished with sweet peas
lobster, shrimp and scallop ceviche with sour orange and tricolor peppers
new england jumbo lump crab cake served in a pool of
warm tomato, roast garlic, and leek nage
jumbo lump crab cake served in a pool of lobster broth
topped by mango, watermelon and habanero pepper salsa
~~~
starter salads
timbale of heirloom tomatoes with fresh mozzarella,
arugula and a dollop of pistachio pesto vinaigrette garnished
with basil oil and balsamic droplets and fresh ground pepper
timbale of autumn roasted red and golden beets
layered with fall harvest pears, fresh arugula, and
garnished with candied nuts, pomegranate seeds, and reduced balsamic drizzle
julienne cole slaw with sliced beefsteak tomatoes
topped with joes chunky vinaigrette and a dollop of mayonaise
grilled hearts of romaine with a warm caesar dressing, grilled crostini,
and curls of fresh parmesan reggiano (fresh ground pepper)
traditional greek salad tossed in a lemon juice and extra virgin oil dressing
with vine ripened tomatoes, feta cheese, cucumbers and kalamata olives
david’s famous eleven vegetable chopped salad with goat cheese crouton
tossed with roasted pear vinaigrette
surrounded by carrot ginger coulis, roasted red pepper remoulade,
yellow tomatoe nage, and arugula and basil oil
spring spinach leaf, baby arugula, endive, and strawberries
with a splash of pommerey mustard vinaigrette
spinach salad with mixed berries, dried fruit, sweet walnuts,
and a roast pear vinaigrette
asian sesame noodle and dikon slaw salad with seared ahi tuna
with a sweet tangerine wasabi vinaigrette
asian noodle salad with wakami mirin infused julienne slaw with pickled dikon,
arugula, and baby field greens drizzled with sweet tangerine wasabi vinaigrette
grilled portabella mushroom, grilled zucchini and yellow squash, sautéed onion,
roasted eggplant and tomato stack with a sweet balsamic drizzle
arugula, baby field greens, julienne hearts of palm, heirloom tomatoes,
mandarin oranges, and toasted pine nuts drizzled with macadamia nut vinaigrette
assorted italian salamis and cheeses, ricotta stuffed eggplant rollotini,
roasted red and yellow tomatoes, marinated mushrooms, chippolini onions
with sweet balsamic, long stemmed artichoke hearts, umbrian gigane beans
with rosemary, and herb coated olives
~~~
out on the tables
an assortment of gourmet rustic breads to include
lavosh, fococcia, artisan multigrain, crackel, rosemary, ciabbata,
onion pocket, pumpernickel, kalamata olive,
cranberry raisin pecan, breadsticks, grissini
with herbed margarine garlic infused herbed olive oil
bowls of crispy chinese noodles
with duck sauce and spicy asian mustard
citrus, sea salt, and pepper dusted edamame
~~~
soup
wild mushroom bisque with roasted garlic crème and toasted pine nuts
chilled yellow and red gazpacho with cilantro crusted grilled jumbo shrimp
chilled air loom yellow and red tomato gazpacho with a cucumber caper relish and
drizzled with cilantro oil
kiwi gazpacho sips with a mint garnish
lobster bisque with chunks of lobster and a hint of sherry
new england clam chowder with fresh clams and petite vegetables
sake roasted carrot and ginger broth sips
roasted butternut with crumbled gorgonzola and micro greens
old fashioned silky tomato soup
black bean soup with sweet sherry
~~~
intermezzo
petite pear and ginger sorbet dusted with candied ginger
served in small martini glass (*liquor can be added)
chef’s selection of aritsan’s soft and hard cheeses
with dried fruit, nuts, breadsticks and ficelle
~~~
plated salad entrées
california fresh eleven vegetable chopped salad with pesto crusted chicken,
balsamic glazed salmon, goat cheese crouton
with a light drizzle of roasted pear vinaigrette
a nicoise salad with pistachio crusted chicken or balsamic glazed salmon,
baby field greens, radicchio, endive, frissee salad,
local red and yellow heirloom tomatoes, haricot vert, and grilled asparagus
with a light drizzle of roasted pear vinaigrette
goat cheese crouton
mixed baby field greens, frieze, endive and arugula with
tomatoes, beets, avocado, and blue cheese crumbles,
tossed in a sweet shallot vinaigrette
with your choice of lump crab meat
or
grilled breast of chicken
~~~
plated entrée options
beef
grilled rosemary rubbed filet mignon with a wild mushroom demi glace
hoisin glazed filet mingion
mojo marinated filet mignon in a pool of sweet jerk demi glace
pink and smoky gray salt dusted filet mignon
with oyster mushroom ragu
sliced ny strip steak florentine
mojo and citrus marinated churasco skirt steak with
meyers rum demi glace served
slow braised yankee pot roast with caramelized onions and carrots
in a deep merlot demi glace
korean kimchi style short ribs of beef with
sweet hoisin and green onion
~~~
lamb
grilled rosemary rubbed rack of lamb with a merlot demi glace
a duet of lamb
australian lamb chops and
slow braised boneless leg of lamb merlot demi
~~~
fish
sundried tomato crusted chilean sea bass and spicy tomato chutney
caramelized chilean sea bass with pomarey and caper burre blanc
pistachio pesto crusted halibut
miso glazed yellow tail snapper
terryaki sesame seard ahi tuna
guava and plantain crusted salmon with melon, pineapple, and ginger salsa
guava teriyaki glazed salmon served with asian slaw
citrus steamed whole lobster and sliced chateaubriand
drizzled with hollandaise
~~~
poultry
rosemary and roast garlic scented sliced chateaubriand
drizzled with hollandaise
lemon scented chicken milanese and fresh arugula salad
balsamic glazed chicken breast
golden seared chicken breast stuffed with
garlic infused spinach and a wild mushroom sauce
~~~
vegetarian
orecchiette pasta with roasted vegetables
in a plum tomato puttanesca sauce
~~~
carbohydrate sides
wild mushroom risotto with shaved reggiano
crispy garlic infused potato leek cake
truffle infused creamy risotto with
sun dried tomatoes, artichokes, and goat cheese
reggiano and spinach risotto cake
spinach and roast garlic barley risotto cake
winter squash and blue cheese risotto cake
mini wild mushroom bread pudding
parmesan crusted roasted potato wedges
crispy hash browns with caramelized onions
mashed sweet potatoes with cinnamon, brown sugar, and molasses
wasabi mashed potatoes
spring pea and maytag blue cheese infused risotto and shaved reggiano
saffron risotto with fresh shaved reggiano
honey and cayenne scented sweet potato wedges
edamame and carrot risotto cake
fried rice and edamame risotto cake
crispy sweet potato and boniato hash with
caramelized onions and tri color peppers
moroccan cous cous pilaf with wheatberry,
dried fruit, lemon zest, and fresh mint
crème brulee crusted winter squash with a balsamic reduction
saffron scented seafood paella cake
polenta steak fries
~~~
vegetable sides
grilled baby asparagus bundles
drizzled with a sweet balsamic reduction
grilled zucchini and squash
drizzled with a sweet balsamic reduction
mirin glazed baby bok choy
sautéed spinach with a hint of roast garlic
carrot ginger broth with a bundle of organic asparagus
mirin glazed baby asparagus bundles
roasted baby leeks
fall garden herb and garlic scented roasted vegetables
slow baked apple stuffed with rustic corn bread,
caramelized chestnuts, and dried fruit
~~~
cake presentation
cake* to be served with a sweet raspberry coulis and
champagne bathed spring berries
~~~
plated dessert options
traditional key lime pie with sweet whipped cream
raspberry coulis drizzle and fresh berries
chocolate mousse filled pyramid covered in silky ganache
with raspberry coulis and fresh berries
timbale of decadent double chocolate mousse with a
sweet berry coulis and fresh berries
warm apple tart tatin with cinnamon gelato
drunken craisians and sweet caramel
tiramisu dusted with cocoa powder and
a dark chocolate drizzle
italian sorbet with toasted coconut
homemade wild berry shortcake with
whip cream and raspberry coulis
italian style cheesecake with warm blueberry compote
warm homemade brownie with vanilla gelato,
fresh whipped cream, sprinkles, and topped with a cherry
warm and gooey double chocolate chunk cookie with
vanilla ice cream, hot fudge, and whip cream
homemade old fashioned warm blueberry crisp with crumble topping
accompanied by vanilla bean ice cream and mixed berry coulis
warm mango bread pudding
drizzled with a vanilla crème anglaise
grilled fruit salad with a raspberry coulis
and a trio of desert spoons
~~~
international cappuccino cart to serve throughout the event
(*option)
~~~
decaf cappuccino to be butlered to the guests
made with splenda
~~~
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