The Host/Hostess pre-orders 1 salad, 1 entree, and 1 dessert. Each Guest will have the same meal with some adjustments for allergies and food preferences.
Salads
Red Romaine
Baby red romaine salad with sweet onion dressing, white anchovy, and chopped green olive
Field Green Salad
Field Green Salad with Shaved Asiago, Cherry Tomatoes, & Pesto Vinaigrette
Entrees
All entrée will come with chef choice of starch and fresh seasonal vegatables
*Filet Mignon & Salmon or Shrimp Filet Charred Medium with Grilled Salmon or Shrimp Caramelized Cipollini Onions, & Herb Infused Cider Reduction
Pork Tenderloin & Chili Cornmeal Crusted Scallops Duroc Pork Tenderloin, Marinated in Lavender & Juniper Berries with Chili & Cornmeal Crusted Bay Scallops, Finished with White Balsamic Gastrique
Atlantic Salmon & Chilean Surf Crab Cake Whole Grain Mustard Encrusted Salmon, Slow Roasted with a Pan Seared Chilean crab Cake & Asiago Aioli
Airline Chicken Breast & Lemon Grilled Shrimp Grilled Game Hen with Roasted Cherry Sauce & Grilled Lemon Glazed Shrimp & Ricotta Cream
Fennel Pollen Crusted Ahi Tuna & Blackend Sea Scallop Seared Rare Ahi Tuna with Blackened Sea Scallop with Horseradish White Balsamic Vinaigrette
Dessert
Bread Pudding
Chocolate Torte
Cheesecake
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