Plated Dinners
Classic and elegant, plated service is a favorite for more formal events. Each plate is created and plated in the kitchen, then delivered to each guest by our coordinated and knowledgeable wait staff.
starters
- ahi tower on crispy wonton blanket
- caramelized onion and gruyère tart
- dungeness crab tower with avocado, hard boiled egg, cucumber, tomato and
red onion - dungeness crab cake on a summer corn cake with a roasted
- mediterranean plate of hummus, charcuterie, pâté au porto,
grained mustard, olives, and lavosh - mussels or clams provençal with grilled bread and rouille
- pan seared scallops with pineapple lime salsa on a sweet potato cake
- parma prosciutto wrapped prawns wilted greens w/ balsamic glaze
- prawns in a saffron-cilantro broth with chickpeas
- spicy prawns with a cilantro almond sauce on crispy polenta
soup
- coconut curry fish soup with basil and lemon
- corn chowder
- dorothy’s chicken noodle soup
- french onion gratineé
- garden vegetable with sage croutons
- new england style clam chowder
- roasted tomato with a crispy goat cheese purse
- tortilla soup with queso fresco, avocado, cilantro and lime
- watercress with crème fraïche
- wild rice, mushroom and madeira
salads
- baby greens, chèvre, summer berries and passion fruit vinaigrette
- baby lettuce with toasted walnuts & orange raspberry vinaigrette
- belgian endive and roquefort with walnut vinaigrette
- caesar with anchovy filets and toasted garlic croutons
- crisp romaine w/ radishes, almonds, celery, raisins & red wine dressing
- duck prosciutto, arugula, walnuts and peaches
- fava beans, shaved pecorino drizzled with extra virgin olive oil
- golden beets, maytag blue cheese, walnuts and balsamic glaze
- lentil cake on spinach with crumbled goat cheese and lemon vinaigrette
- romaine wedge with crispy bacon, tomato, chives, and chunky maytag blue
cheese dressing
poultry and game
- chicken piccata on herb mashed potatoes with roasted asparagus
- chicken pot pies with a sour cream crust
- chicken tagine on almond-currant couscous with butternut
- citrus marinated chicken breast on corn cakes with black bean-tomato salsa
- cornish game hens with sage-currant stuffing, haricot verts and jus
- crispy chicken breast with a wild mushroom stuffing on wild rice pilaf with apricots and currants
- crisp spicy plum glazed duck breast on wild rice risotto cake with asian greens
- oven roasted chicken with artichokes hearts, picholine olives, baby red potatoes, and tomatoes
- oven roasted squab with pancetta, figs, walnuts and olives on yam cakes with wild mushroom sauté
- prosciutto and sage filled chicken breasts on fusilli pasta with artichoke hearts, kalamata olives, sun-dried tomato and ricotta
beef and veal
- asian braised beef ribs with shiitakes, pearl onions and brown rice
- beef stroganoff on caraway noodles
- broiled boneless rib eye with caramelized onions and crumbled irish cashel blue cheese
- filet mignon with a wild mushroom sauté on yukon gold mashed potatoes with
haricot verts - filet mignon au poivre with pomme frittes
- grilled tri tip with a roasted tomato relish
- osso buco with gremolata on creamy polenta and forest mushrooms
- tenderloin of beef with potatoes gratin, crispy shallots & cabernet jus
- veal chop with currant-sage stuffing with sautéed grapes & wilted spinach
- veal saltimbocca on a bed of spaghetti with herbs and shaved ricotta
fresh fish and seafood
- alaskan halibut with roasted peppers and tomatoes in a saffron broth bouillabaisse
- broiled sea bass with papaya basil salsa on jasmine rice with wilted spinach
- dungeness crab cakes with rèmoulade, and crisp fingerling potatoes
- grilled salmon with fava bean and pancetta succotash & red potatoes
- horseradish crusted salmon with herb mashed potatoes and shiitakes
- mediterranean baked prawns with feta and tomatoes over mediterranean faro salad
- lobster and asparagus ravioli
- lobster tail with fresh drawn butter, crisp baked potato
- pistachio crusted alaskan halibut on yukon gold mashed potatoes with roasted asparagus
- prosciutto wrapped scallops or shrimp on summer corn cakes with tomato-basil cream
lamb
- braised lamb shank on apricot-almond couscous with crispy butternut squash
- mustard crusted rack of lamb with a mediterranean farro salad
- lamb ragout with orange, sage and pine nut gremolata on barley
- lamb stew with cardamom, dried cherries & great northern white beans rack
of lamb on yam and serrano puree with a honey balsamic glaze and
wild mushroom sauté - souvlaki with greek lemon roasted potatoes and summer tomato salsa
- colorado lamb
pork
- braised short ribs with wild mushroom brown rice and a bing cherry sauce
- grilled pork loin with dijon sauce on apricot quinoa with spinach sauté
- garlic roasted pork tenderloin plum chutney on yukon gold mashed potatoes
and haricot verts - mustard crusted pork loin with sautéed apples, spaetzel, and caramelized
onions pancetta wrapped roast pork loin with currant stuffing & baby carrots
vegetarian
- creamy risotto with butternut squash and sage
- enchiladas salsa verde with mexican rice and salsa fresca
- falafel with tomato, cucumber and minted yogurt
- gnocchi with asparagus and meyer lemon sauce
- portobello mushroom filled with tomato, eggplant, spinach, mozzarella
and basil with walnut sauce and spicy chick peas - sage gnocchi with gorgonzola sauce
- spaghetti with pesto genovese
- summer risotto with zucchini, yellow squash, tomatoes & chèvre
- summer squash filled with couscous, tomatoes and pine nuts
- wild mushroom and lentil cakes on wilted spinach with a tomato cream
- wild mushroom ravioli
desserts
- berry summer pudding with raspberry sauce and chantilly cream
- cardamom and red wine poached pears in puff pastry with candied walnuts
and caramel sauce - caramelized meyer lemon tart with raspberries
- cherry and almond bread pudding
- chocolate decadence cake
- chocolate hazelnut bread pudding with dried fruit brandy caramel sauce
- chocolate molten cake with mascarpone-orange cream
- chocolate sour cream cake with berries and crème anglaise
- chocolate pear napoleon with almond puff pastry
- cornmeal pound cake with black berries and mascarpone cream
- crème brûlée
- new york style cheesecake
- passion fruit flan
- peach and raspberry cobbler
- pumpkin and date steamed pudding cake
- strawberry shortcakes with poppy seed biscuits
- strawberry tart with lemon curd crème fraïche
- tiramisu
- triple chocolate layered mousse
- white peach johnnycake
- vanilla and honey poached pears with whipped fresh ricotta and cajeta