Pre Plated

Harvest Soup

With Butternut Squash, Sweet Potato, Carrots, Onions, Apples & a touch of Butter, Cream, & Maple Syrup

Buffet Set-Up


Grilled Chicken with Tomato Herb Beurre Blanc

Salmon with Citrus Beurre Blanc


Farmer’s Market Salad(GF)
with Poached Pears, Blue Cheese Crumbles & Candied Pecans tossed in a Lambrusco Vinaigrette

Pesto Pasta Salad
with Arugula & Seasonal Vegetables

Cous Cous Salad
With Pickled Raisins, Apricot, Parsley & Mint

Quinoa Salad (GF)
With Pineapple, Edamame, Bell Pepper & Almond Tossed In Honey Lime Vinaigrette


Pumpkin Cheesecake Trifle
Chocolate Mousse Cups
Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an email with any necessary changes. Looking forward to hearing from you soon. Chef Jaime

Meal for 18 on 10 December 2019