Plated Dinners

I.

• Six Leaf Salad tossed with a Honey Balsamic Dressing
• Pan-Roasted Chicken Breast on an Herbed Chardonnay Sauce with Oven-Roasted New Potatoes and Vegetable Ratatouille

II.

• Crisp Spinach Salad with Caramelized Walnuts and Pears
• Fillet of Norwegian Salmon baked in an Olive Tapenade Crust with Saffron Rice and Asparagus 

III.

• Chilled Vegetable “Cocktail” of Cucumber, Tomato and Avocado, with Hearts of Palm and Citrus Vinaigrette
• Grilled Beef Brochettes on a Shallot and Merlot Sauce, with Wilted Spinach and Israeli Couscous 

IV.

• Southwest Ranch Salad – Crisp Greens tossed with Cucumber, Cherry Tomatoes and Cornbread Croutons, with a Salsa and Buttermilk Ranch Dressing
• Grilled Chicken Monterrey – topped with fresh Tomato, Avocado and Melted Pepperjack Cheese; on a Roasted Red Pepper Sauce. Accompanied by a Spinach and Parmesan Risotto 

V.

• Classic Caesar Salad tossed with Herbed Sourdough Croutons and Sun Dried Tomato Bits
• Sautéed Breast of Chicken Marsala with Wild Mushrooms and Tri Colored Orzo Pasta 

VI.

• Greek Isle Salad – Assorted Greens with Cucumber, Tomato, Kalamata Olives, Shaved Red Onion and Crumbled Feta Cheese
• Baked Chicken Cordon Bleu layered with Smoky Ham and Melted Gruyere Cheese, with a Champagne Cream, Sautéed Spinach and Wild Rice Pilaf 

VII.

• Sliced Tomato and Cucumber Pinwheel Salad with Crumbled Bleu Cheese, Toasted Pinenuts and a Honey Balsamic Dressing
• A Duet of Bistro Tenderloin of Beef and Macadamia Crusted Shrimp on a Port Wine Dijonaise Sauce with Yukon Gold Mashed Potatoes 

VIII.

• Spinach and Field Green Salad with Hearts of Palm, Slivered Almonds and Mandarin Oranges; Vidalia Onion Vinaigrette
• Grilled Texas Beef Medallions on a Wild Mushroom and Cabernet Sauce, with an Au Gratin Potato Casserole