2008
Dinner Appetizers and Starters
2008
Dinner Appetizers and Starters
Four piece jumbo shrimp with cocktail sauce and mango salsa
$9.00
Blue crab claw meat, scallions, lemon zest, lightly fried and served with Cajun Corn Pudding
$8.00
Tender ravioli stuffed with portabella mushrooms and topped with garlic herb marinara
$4.00
Almond crusted warm Brie with French bread baguettes, red grapes and apple slices
$4.00
$4.00
Tender grape leaves stuffed with ground beef, ground lamb, rice and white raisins with
cinnamon and an avglemano sauce
$3.00
$6.00
With Herb Croutons and Goats Cheese
$4.00
Chilled Strawberry Soup
$4.00
Whole leaf romaine and garlic croutons with creamy Caesar and Fresh Grated Parmesan
Heirloom Tomato (Seasonal)
Over rustic olive baguette with onion, garlic and oil topped with crumbled bleu cheese
Mixed greens with sun dried cherries, candied pecans, stilton and mushrooms
Kentucky Bibb
Fresh bibb lettuce with mandarin orange segments, sliced strawberries, sliced almonds, red onion and a raspberry vinaigrette
Traditional Greek salad with chopped fresh greens, pepperocini, feta cheese, kalamata olives and an Aegean vinaigrette
Main
CoursesAll main courses served with Chef Hernandez’s selection of vegetable and starch, coffee, tea and
decaffeinated coffee, rolls and butter rosettes. Salad course is also included in the Main Course pricing.
Main course indicator cards needed if two or more entrees are chosen
Please choose the same starter and dessert for all guests.
We recommend selecting the same main course for all attendees; however, if more than one
entrée is selected, an exact count of each is due seven days prior to the event.
Black sea bass in tomato artichoke broth, Provencal style
$38.00
With sauce Béarnaise
$32.50
Fresh salmon filet finished with a champagne dill sauce
$20.00
8 oz center cut filet mignon, demi glace, with slivered almonds and a
Brie wedge served over wilted spinach
$40.50
Fresh filet of salmon grilled and wrapped in a banana leaf with a tropical salsa
$22.50
Boneless breast of chicken crowned with asparagus and crabmeat
Sauce Béarnaise
$19.50
With a tomato coulis
$28.00
Frenched chicken breast stuffed with apples, cranberries, and pecans.
Finished with an apple brandy sauce
$23.25
Asian Pan Seared Tuna
Yellow fin tuna steak served rare and chilled, with a wasabi crust, sweet chili
mango
rice noodle salad and pickled ginger
$26.00
Wrapped with bacon and finished with a Makers Mark bourbon glaze.
$24.50
Slow roasted and hand carved / 9 to 10 oz
Served with horseradish sauce
$30.50
Main
CoursesAll main courses served with Chef Hernandez’s selection of vegetable and starch, coffee, tea
and decaffeinated coffee, rolls and butter rosettes. Salad Course is also included in Main Course pricing.
Main course indicator cards needed if two or more entrees are chosen
Please choose the same starter and dessert for all guests.
Petite filet mignon with a mushroom Madeira sauce
And
Fresh lemon sole with crabmeat stuffing and a lemon lime vinaigrette
With butter sauce, sautéed spinach, polenta cake and garnished with oven roasted tomatoes
$22.00
Twin rosemary rubbed grilled lamb chops
And
Breast of chicken with raspberry cream
$23.50
Saffron rice with fresh seafood, shrimp, mussels, clams and chicken in a seafood broth
$25.50
Sautéed with garlic, capers, Chardonnay and roma tomatoes served over angel hair
$18.50
Winter Pan Roasted Pork Chop
Thick cut pork chop pan roasted and served with roasted red wine cranberries, Swiss chard and herb new potatoes
$22.50
With sweet red wine onions and crumbled bleu cheese
$32.50
Petite Filet Mignon
And
Jumbo sea scallops, pan seared and rosemary skewered
Herb Butter Sauce
$36.50
Buerre Blanc served over wilted spinach
$25.50
Fried Basa (Vietnamese Catfish)
Served with Cajun diced potatoes, scallions and ham
$23.50
Main
CoursesAll main courses served with Chef Hernandez’s selection of vegetable and starch, coffee, tea
and decaffeinated coffee, rolls and butter rosettes. Salad Course is included in Main Course pricing.
Main course indicator cards needed if two or more entrees are chosen
Please choose the same starter and dessert for all guests.
We recommend selecting the same main course for all attendees; however, if more than
entrée is selected, an exact count of each is due seven days prior to the event.
Cheese tortellini with broccoli, carrots, zucchini, peppers, onion sun dried tomato and fresh pesto
$16.50
Giant portabella mushroom with a teriyaki Asian herb marinade stuffed with julienne fresh vegetables over wild rice with feta and pine nuts
$17.50
Layered with mozzarella and served over polenta, pomodoro sauce
$17.50
Spinach and phyllo pie; rice, raisin and pine nut stuffed grape leaves with avglemono sauce; and vegetable mousaka with a Béchamel sauce
$18.50
With Saffron Butter
$15.50
Asian sesame vegetables over white rice with tofu and garnished with fried rice noodles
$18.50
Tender ravioli stuffed with portabella mushrooms and topped with garlic herb marinara
$18.50
Polenta cake with cranberry sauce, shitake and oyster mushrooms with raisins and steamed fresh vegetables
$17.50