Plated Summer Dinner

Plated Summer Dinner

Option 1

At each table
Artisan Bread
served with composed butter

Course #1 (Salad Course) – individual servings
Simple Green Salad
with ginger lemon vinaigrette

Course #2 (Entree Course – individual servings)
Salmon Sauvage Tarte de Pot
Served with garlic froth and steamed seasonal vegetables

or

Fresh Tomato Sauce
a completely vegan option, served over handmade yam gnocchi

or

Organic Vegetable Lasagna
a completely vegetarian option, dramatic on the plate under a roasted red pepper drizzle

Course #3 (Dessert Course)

Dessert
An assortment of fresh fruit, petit fours, elegant cookies plus full coffee and tea service.
Option II

At each table
Artisan Bread
served composed butter

Course #1 (Amuse Bouche) – individual servings
Seared Scallops
with citrus-soy dressing on frissee

or

Quiche Provencal
tiny cheese, onion and fig tarts

Course #2 (Salad Course) – individual servings

Romaine & Blood Orange Salad
with Pinot Noir Dressing

or

Roasted Beet Salad
with feta cheese and hazelnut dressing

Course #3 (Entree Course – individual servings)

Salmon Wellington
served with rice pilaf and steamed seasonal vegetables

or

Risotto Milanese
classic Milanese-style risotto served with either
Seared Salmon Filet

or

Wild Mushroom Ragout

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

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