Plated Dinner

Your choice of Soup or Salad

Winter (December – February)
French Lentil Soup with Black Pepper and Parsley Croutons
Potato Soup with Saffron Garnished with Thyme Scented Crème Fraiche
Creamy Cauliflower Soup with Horseradish

Spring (March – May)
Roasted Vidalia Onion and Potato Soup Garnished with Pancetta
Gingered Carrot Soup with Cilantro Crema
Spring Pea Soup with Minted Mascarpone served Chilled

Summer (June – August)
Creamy Corn Bisque with Marjoram
Chilled Cucumber Soup with Yogurt
Gazpacho

Fall (September – November)
Butternut Squash Soup with Amaretti
Creamy Mushroom Soup with Sage
Roasted Fennel with Granny Smith Apple

Or
Choose One of the Salad Selections Below

Plated Dinner Salads

Arugula, Radicchio, Fennel and Carrot Salad with Lemon Citronette

Classic Caesar Salad
Crisp Romaine, Creamy Parmesan, Croutons and Anchovy Dressing

Caprese Salad (best served from June- September)
Tomato, Mozzarella, and Basil marinated with an Olive Oil and Balsamic Reduction

Ice Berg Wedge
Tomatoes, Bacon and Danish Bleu Cheese Dressing

Mixed Field Greens
Tomato, Cucumber, Red Onion and Black Peppercorn Dressing

Specialty Salad created by our Chef using the Vegetables of the season

Frisee Salad
Dried Cherries, Almonds, Goat Cheese and Orange Vinaigrette

Bibb Salad
Radish, Mint and Grapefruit Poppyseed Dressing

Roasted Beet Salad
Goat Cheese, Toasted Walnuts and Tarragon Vinaigrette

Dinner Appetizers

Hot

Warm Vegetable Tart
Zucchini, Tomato, Caramelized Onion, and Goat Cheese with Olive Tapanade

Seared Sea Scallop
Asparagus Salad, Lemongrass Vinaigrette

Ricotta Cavatelli
Choice of Sauce: Tomato Basil, Mushroom Sauce, or Basil Pesto

Shrimp with Polenta
Garlicky Shrimp atop Polenta Cake with Feta, Portobello Mushrooms, Toasted Pine Nuts

Cold

Crispy Soft Shell Crab (available May and June)
Avocado Mousse, Roasted Corn Salsa

Prosciutto di Parma with Seasonal Accoutrements

Dip Trio
Chick Pea with Black Olive, Tuna Dip, and Herbed House Made Ricotta

Foie Gras Pate
Frisee, Cherries, Shallots, Champagne Vinaigrette

 

Dinner Entrees
All Entrees are Paired with Seasonal Accoutrements

Meats
Fennel Crusted Lamb Loin with Mint and Almond Pesto
Grilled New York Strip with Mushroom Red Wine Sauce
Pan Roasted Filet Mignon with Balsamic and Thyme
Grilled Rib Eye Steak with Rosemary and Garlic
Marinated Double Cut Pork Chop with Pomegranate Glaze
Pan Roasted Veal Loin Mushroom Marsala Sauce

Poultry
Sautéed Chicken Breast with Roasted Garlic Jus
Pan Roasted Chicken Breast with Dijon Tarragon Sauce
Sautéed Chicken Breast with Shitake Mushroom Ragu, Pea Greens
Quail Stuffed with Cornbread and Sausage
Free Range, Natural Chicken Breast with Roasted Garlic Sauce
Pan Roasted Duck Breast Spiced Fruit Compote
(Served medium rare)
Roasted Pheasant wrapped in Applewood Smoked Bacon

Seafood
Seared Sushi Grade Tuna, Seasonal Pairings
Pan Seared Crab Cakes, Cucumber Herb Quinoia and Spiced Yogurt Sauce
Grilled Salmon, Seasonal Pairings
Pan Seared Bacon Wrapped Salmon and Grainy Mustard Sauce
Sautéed Bass, Fregola Sarda and Saffron Sauce
Pan Seared Halibut Mitake Mushrooms and Rosemary

Vegetarian
Risotto flavored with Seasonal Vegetables, Cheese, and Herbs
Vegetable Napoleon ~ Roasted Portobello Mushrooms, Red Peppers, Eggplant, and Zucchini with Goat Cheese
Miso Marinated Tofu with Baby Bok Choy and Lemongrass Vinaigrette
Seasonal Selection Available
Pasta Selections Available with Seasonal Sauce
(Available for Parties of 100 and Under)

Chef will create a dish for your event

 

Plated Individual Desserts

Apple Candied Walnut Tart with Cinnamon Whipped Cream

Chocolate Dome-simply put “chocolate heaven”

Fruit Tart with Apricot Glaze

Tiramisu-Classic Mascarpone Mousse with Espresso Soaked Lady Fingers

Lemon Tart- Pure Lemon Curd in a Buttery Shortbread

Opera Torte-Layers of thin Almond Sponge Cake soaked with Espresso, filled with Ganache and Coffee Butter Cream

Seasonal Fruit with Flavored Sweet Mascarpone

Valrhona Warm Chocolate Cake

Individual Cheese Cakes with Fruit

Seasonal Fruit Cobblers with Polenta Crust

An assortment of Miniature Pastries presented family style

 

Dinner Buffets

The Sansom
Seasonal Soup Du Jour
Arugula, Radicchio, Fennel, Carrot and Goat Cheese Salad with Lemon Citronette
Fuscilli Salad with Asparagus, Shrimp, Lemon and Toasted Pine Nuts
Sautéed Chicken Breast Pepporanata
Pistachio Crusted Salmon with Orange Rosemary Glaze
Herb Roasted Fingerling Potatoes
Green Beans with Shallots
Chef Select Desserts

The Chestnut
Mediterranean Display~Grilled Marinated Vegetables, Roasted Red Peppers, Marinated Legumes, Feta Cheese, Assorted Olives, Tzaziki, Baba Ganoush, Crackers and Breads
Frisee Salad~ Dried Cherries, Almonds, Goat Cheese, Citrus Vinaigrette
Seasonal Pasta Salad with Seafood
Sautéed Skate with Mitake Mushrooms and Rosemary
Star Anise Roasted Pork Loin with Ginger Lime Gastrique
Marjoram Poached Chicken with Fennel, Olives, Lemon and Feta
Herbed Brown Rice Pilaf
Seasonal Green Vegetable
Chef’s Selected Desserts

The Walnut
Artisan Cheese Display~ Domestic and Imported Cheeses, Fruits Condiments,
Crackers, and Sliced Baguette
Lola Rosa Salad~Candied Walnuts, Apples, Fourme D’ambert, and Champagne Vinaigrette
Sautéed Chicken with Tarragon and Grapefruit
Dill Poached Halibut in Creamy Vermouth Sauce
Grilled Petite Filet with Porcini Sauce
Potato Gratin with Parmesan, Garlic and Thyme
Asparagus
Chef’s Selected Desserts

Freshly Brewed Starbuck’s Coffees and Tazo Tea Selections