Plated Dinner A La Carte

A Selection of Plated Dinner Salads:

  • Mesculin Greens, tossed in Balsamic Vinaigrette and garnished with Roasted Red Peppers, Kalamata Olives, and Shaved Parmesan Cheese
  • Wege of Head Lettuce garnished with Fresh Crumbled Bacon, Sliced Red Onion, Sliced Tomato and crumbled Blue Cheese
  • American Filed Greens topped with citrus, Yougurt Orange Dressing, Grapefruit, Oranges and Toasted Almonds
  • Little Italy with Cherry Tomatoes, Polenta Croutons, Shaved Romano Cheese and Red Bell Peppers
  • Caesar topped with Garlic Croutons, Tobbaco Onion Rings and Shredded Parmesan Tuile
  • Fresh Asparagus and Radicchio with Lemon Zest Vinaigrette
  • Seasonal Tossed Salad with Sliced Cucumber, Onions, Red Cabbage, Carrrots and Choice of Dressing
  • Grilled Prtabella Mushrooms garnished with Toasted Pinenuts and Roasted Garlic Vinaigrette
  • Baby Spinach Leaves tossed in warm Bacon Honey Vinaigrette, garnishe with Red Onion, Slices of Mushroom and Hard Boiled Egg
  • Kentucky Bibb Lettuce topped with Goat Cheese Croutons and Spicy Pecan Dressing
  • Homegrown Tomatoes and Miniature Mozzarella Ball Cheese with Pesto Vinaigrette
  • Brie truffles over boston Bibb Lettuce with County Dijon Vinaigrette, garnish with seasonal Grapes and Berries
  • Fine Julienne Carrots, Jicama and Cucumber, delicately combined with Arugula, Cilantro and Orange Shallot Vinaigrette

A Selection of Plated Dinner Entrees:

  • Chipotle Chicken, grilled and served in a Tortilla Shell with a Spicy Mango Tomato Cilantro Salsa with Avocado, Olive Compote
  • Baked Chicken Sausage, New Orleans Style, served with Andouille Bread Pudding and Sun-dried Tomato Velouté
  • Pan Seared Atlantic Salmon with Red Wine Lardon Bacon and Pearl Onion Sauce
  • Maryland Codfish, Baked over a Tomato Stew and topped with Crabmeat Stuffing, served with Wine Butter Sauce
  • Grilled Swordfish Sicilian Style, Stuffed with a cheesy Herb, Olive, Artichoke, Polenta, Tomato Basil Concassé
  • Roasted Sea Bass with Barolo Wine and Onion Balsamic Confit
  • Country Mustard Coated Lamb Chops broiled and served over a Minted Horseradish Glaze
  • Steak Dianne with Mustard, Sherry and Brandy demi glazed, with Shitake Julienne
  • Stuffed Pork Chop with Italian Sausage Bread Pudding served with Fresh Fruit Compote and Rosemary Au Jus
  • Shrimp and Chicken, Scampi Style, served on Brochette with Lemon and Garlic Sauce
  • Petite Chicken and Dumpling Casserole sered with Corn Bread Muffins
  • Southern-style Meatloaf with Pearl Onions and Crimini Mushroom Gravy
  • Petite Filet of Beef and Bleu topped with Stilton Cheese, Roasted Garlic Corn Bread Persillade
  • Roasted Pork Loin with Apple Calvados Sauce (Grilled Apple and Onion Relish)
  • Prime Rib of Beef Au Jus garnished with Yorkshire Pudding and Fresh Julienne of Horseradish
  • Oven Fried Chicken with Jalapeno Corn Bread
  • Tequila Lime Prawns (Gulf Prawns marinated in Cilantro, Fresh Squeezed Lime Juice, Tomato Concassé and Chili Oil, served over Tri-color Tortillas with a Roasted Red and Yellow Pepper Glaze)
  • BBQ Chicken with Vegetable Coleslaw and Homemade Biscuits
  • Grilled Flank Steak with Teriyaki Ginger Sauce and Carmelized Onion Confit
  • Pan Seared Atlantic Salmon with Honey BBQ Sauce
  • Medallions of Chicken Tuscany (Filled with Proscuitto Ham, Italian Cheese, Sun-dried Tomatoes and Fresh Basil with a Creamy Tomato Sauce)
  • Pan Seared Florida Grouper Fillet topped with Teriyaki, Cilantro, Mango Salsa and garnished with Crispy Leek Julienne
  • Baked Polenta Lasagna Puttanesca (Roasted Tomato and Herb Marinara, Sautéed Spinach, Zucchini, Sweep Pepper, Onion, Garlic, Basil Chiffonade and Olive Tapenade)

A Selection of Plated Dinner Side Dishes:

  • Italian Saffron Risotto with Roasted Radicchio Lettuce
  • Grilled Mushroom Risotto
  • Rice Pilaf
  • Saffron-Scented Basmati Rice with Cilantro Chutney
  • Tomato Coucous with Vegetable Ratatouille
  • Pear Shaped Potatoes with Toasted Almond Crust
  • New Potatoes with Créme Fraîche and Horseradish
  • White Corn and Parmesan Polenta
  • Roasted Mushroom Shaped New Potatoes with Herb Butter
  • Potato Duchesse
  • Leek Mashed Potatoes
  • Diamond Shaped Potatoes Au Gratin
  • Chili Corn Cake
  • Twice Baked Potatoes with Crumbled Bacon, Sour Cream and Chives
  • Potateos O'brien with Almond Crust
  • Baked Eggplant Parmesan
  • Country Style Green Beans
  • Creamy Dill Baby Carrots
  • Asparagus with Hollandaise Sauce
  • Seasonal Sautéed Mushroom Medley
  • Steamed Broccoli, Asparagus and Red Cottage
  • Baked Tomato Provençal with Bread Crumbs, Olive Oil, Garlic and Melted Parmesan Cheese
  • Oriental Stir-Fry with Bok Choy, Nappa Cabbage, Snow Peas, Bell Peppers and Water Chestnuts
  • Cauliflower Au Gratin with Mornay Sauce
  • French Green Beans Sautéed with Herb Butter
  • Green Beans with Feta Cheese and Toasted Pecans
  • Steamed Broccoli with Vermont White Cheddar Cheese Sauce
  • Grilled Marinated Seasonal Baby Vegetables
  • Tunisian Coucous with Roasted Vegetables and Harissa Sauce
  • Whole Wheat Fettuccini with Pesto Cream Sauce
  • Traditional Macaroni and Cheese
  • Twice Baked Potatoes with Crumbled Bacon, Cheddar and Chives
  • Grilled Asparagus with Lemon Marinade
  • Purple Potato Gratin with Fontina Cheese, Shallots and Thyme
  • Seasonal Squash Casserole Layered with 3 Cheeses

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