Plated Dinner

Plated Dinner

Artisan Bread

with Extra Virgin Olive Oil and Balsamic Reduction

Course #1 (Salad Course)

Spinach Salad

with vine-ripened tomatoes & chevre

or

Romaine & Blood Orange Salad

with Pinot Noir Dressing

Course #2 (Soup Course)

Carrot Ginger Soup with Creme Fraiche

or

Spot Prawn Bisque

Course #3 (Entree Course)

Sûpreme of Chicken Breast in Champagne Sauce

with Rice Pilaf & Glazed Organic Carrots
or

Pork Loin with Sauvignon Beurre Blanc

with Garlic & Rosemary Mashed Potatoes & Braised Haricot Verts

or

Seared Salmon Fillet

with Lavendar Mashed Potatoes & Grilled Asparagus

Course #4 (Dessert Course)

Wedding Dessert Trio

Flight of Fruit Sorbets served with Handmade Truffles

or

Chocolate Brownie

with Sûpreme of Valencia Oranges in Orange Sauce

Coffee & Tea Service

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