Multi-Course Gourmet Dinners

Multi-Course Gourmet Dinners


Cold Starters

  • Charred Ahi Tuna Cocktail, Served in a Martini Glass with Shitakis, Pickled Cucumber and Seaweed Salad; Wasabi Cream
  • Vine Ripe Tomato Mosaic with fresh Artisan Mozzarella, Shaved Proscuitto di Parma and Basil Chiffonade. With Pine Nuts and Balsamic Syrup
  • Oak Smoked Norwegian Salmon with Pumpernickel Points, Capers, Minced Purple Onion, Diced Egg and Herbed Cream Cheese
  • Chilled Tuscan Beef Carpaccio with Grilled Artichoke, Arugula, Fire Roasted Peppers and White Truffle Oil
  • Garden Vegetable Antipasto – Grilled Asparagus, Cold Curried Eggplant, Balsamic marinated Baby Onions, Herbed Boursin Cheese, Roasted Portobellos and more…
  • A Medley of Cold, herb Dusted Shrimp with Avocado, Gold Pineapple and Hearts of Palm on Baby Green



  • Dueling Lobster and Asparagus Bisques with Crème Fraiche and Caviar
  • Classic French Onion Soup with a Melted Brie and Tasso Crouton
  • Wild Mushroom Bisque with a Red Pepper and Gorgonzola Crostini
  • Chilled Watercress Vichysoisse with Saffron Poached Scallops
  • Southwest Shrimp and Grilled Corn Chowder with Toasted Corn Wisps
  • Dueling Roasted Pepper and Sweet Corn Bisques with a Toasted Crab and Pepperjack “Nacho”



  • A Salad of Endive, Watercress and Pears, with Caramelized Walnuts, Crumbled Roquefort and an Aged Sherry Vinaigrette
  • Hydro Bibb Salad with fresh Citrus Sections, Roasted Red Peppers and an Herb and Orange Oil Dressing
  • Crisp Spinach Leaves topped with Toasted Almonds, Shaved Purple Onion and Goat Cheese, with a Hot Ancho-Bacon Dressing
  • Six Leaf Salad tossed with Julienne Cucumber, Pecans and Sun Dried Cranberries, with a Honey Balsamic Dressing
  • Fancy Field Greens with Toasted Pepitas, Crisp Jicama Twigs, Crumbled Queso Blanco and Tiny Crab Cakes; Maple Walnut Vinaigrette
  • “BLT Wedge” Salad – Crisp Iceberg with Vine Ripe Tomato, Minced Sweet Onion, Apple Smoked Bacon and a Chunky Maytag Bleu Dressing


Hot Appetizers

  • Pan Roasted Shrimp with a Saffron and Asparagus Risotto
  • Hot Seared Sea Scallops with Caramelized Pineapple, Hearts of Palm, Wilted Spinach and Flash Fired Plantains
  • WHOLE Baked Portobello Mushroom with a Sautéed Shrimp and Lobster Stuffing on a Creole Vegetable Salsa
  • Florentine Lamb Brochette skewered on fresh Rosemary with a Spinach and Forest Mushroom Ragout
  • Nicoise Seafood Bouillabaisse laced with Leeks and Fennel in a Savory Saffron Broth
  • Herb Roasted Quail stuffed with Bleu Cheese Grits and Spicy Andouille on a Roasted Corn, Apple and Sweet Potato Has



  • Pink Grapefruit and Camapari Sorbet
  • Iced Mango and Key Lime Sorbet
  • Green Apple Sorbet, with Fresh Spearmint
  • Black Currant – Cassis Ice, with Preserved Lemon
  • Tart Raspberry and Champagne Sorbet with Frosted Grapes
  • Blood Orange Sorbet with Candied Kumquat



  • Baked Wellington of Lamb in Pastry, with Spinach and Foie Gras
  • Fanned Bistro Style Beef Tender on a Cabernet and Caramelized Shallot Sauce
  • Pepper Roasted Tenderloin of Pork on a Grilled Gold Pineapple Salsa
  • Jumbo Gulf Shrimp stuffed with Crab and Wild Mushrooms and baked in Puff Pastry
  • Pan Roasted Loin of South Texas Venison with an Ancho-Apricot Chutney
  • Jet Fresh Fillet of Sea Bass – Layered with Wilted Spinach and Jumbo Lump Crab
  • A Mixed Grill of Charcoal Seared Tenderloin Beef Medallion and Macadamia Crusted Shrimp
  • Pan Sautéed Scaloppini of Wisconsin Veal layered with Sun Dried Tomato Pesto, fresh Mozzarella and Proscuitt



  • Signature “Molten” Chocolate Cake on Fresh Raspberry Coulis with Vanilla Bean Ice Cream
  • White Chocolate and Macadamia Waffle topped with Candied Ginger Ice Cream and Gold Pineapple Salsa
  • Warm Apple Dumpling in Sun Dried Cherry Sauce with Hazelnut Gelato
  • Seasonal Fruit Tart baked in an Almond Crust with Homemade Cinnamon Ice Cream
  • Grand Marnier Crème Brulee with fresh Berries and a Fancy Swirl Cookie
  • Double Chocolate and Raspberry Tartlet on Sun Dried Apricot Sauce
  • Trio of Fresh Fruit Sorbets with Seasonal Berries and Towering Cinnamon Sticks
  • Custom Flambé Station featuring selections such as Classic Bananas Foster, Wild Berries Romanoff, Cherries Jubilee, Flaming Piña Colada Parfaits and more



  • Hand Crafted Chocolate Truffles, White and Dark Chocolate Nut Clusters, Tuxedo Strawberries, Pecan Diamonds or other Homemade Petite Fours