Three Course Plated Dinners
Choice of one First Course
Roasted Butternut Squash Bisque – Maple Crema, Pistachios & Tarragon
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Wicked Good Clam Chowdaah – White or Red
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Roasted Acorn Squash Soup w/ Ginger & Orange – Pomegranate Seeds, Squash Seeds and Cilantro
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French Onion Soup – Sherry Thyme Broth, Caramelized Onions, Garlic Crostini and Gruyere Cheese
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Spinach and Arugula Salad – Pomegranate Champagne Vinaigrette, Pepitas and Crumbled Goat Cheese
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Boston Bibb Salad – White Balsamic Vinaigrette, Bacon Lardoons, Honey Crisp, Pomegranate Seeds, Manchego
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Kale and Brussels Salad with Bacon & Pecorino
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Zucchini “Spaghetti” – Zesty Marinara, Basil & Parmesan
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Pumpkin Risotto – Pumpkin, Sage and Roasted Chestnuts
Choice of one Entree
Chicken with Arugula Pesto
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Chicken Picatta – Lemon Caper Butter
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Almond Panko Crusted Chicken
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Pecan Crusted Pork Tenderloin – Apple Chutney
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Pan Seared Salmon – Cucumber Dill Sauce
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Roasted Salmon – Lump Crab Stuffing
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Balsamic Glazed Skirt Steak – Cranberry Gastrique
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Herb Crusted Lamb Rack – Merlot Reduction
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Filet Mignon with Herb butter
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Surf and Turf – Petite Filet w/ Lump Crab cake
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Surf and Turf – Petite Filet w/ Grilled Shrimp
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Surf and Turf- Petite Filet w/ Lobster Tail
Choice of two Accompaniments
Petite French Green Beans
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Roasted Butternut Squash
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Maple Butternut Mashed
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Mashed Butternut and Yukon Gold Potato
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Sautéed Summer Squash and Red Peppers
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Roasted Acorn Squash w/ Goat Cheese and Peppers
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Asparagus with Lemon and Pecorino
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Zucchini “Spaghetti”
with a Zesty Marinara Sauce
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Apple, Celery Root and Pear Purée
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Vegetable Risotto
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Creamy Polenta
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Brussels and Hazelnuts in Browned Butter
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Rice Pilaf
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Red Bliss “Dirty Mashed”
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Roasted Yukon Gold Potatoes with Rosemary and Garlic
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Parmesan Roasted Red Bliss Potatoes
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Savory Baked Apples & Fennel
Choice of one Dessert
Mocha Pots de Crème with Fresh Raspberries
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Bananas Foster – Flambé with Meyers Dark Rum
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Strawberry Shortcake “Skewers”
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Red Velvet Trifle – Vanilla Bean Whipped Cream