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

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

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