Plated

Pricing 

Prices include high-quality plastic dinnerware, service personnel, and complete buffet accessories. 

*Prices based on 200 guests. 

  • Price for each menu include high-quality plasticware, embossed paper napkins and coffee station.

  • Please add Service Staff in the amount of $15.00 per hour, per server, 5 hour minimum.

  • Bartenders, if applicable, are $20.00 per hour, per bartender.

  • Prices for rental of china, silver and crystal are billed directly to client by the rental company.

  • Venue charge - if applicable, is 15%

  • Kentucky Sales Tax will be added to the final invoice

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