This menu is at $100 per person
Making it $900 for your event

Starter (Choose 1)
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Beet Salad
With Feta, Toasted Hazelnuts, Orange Segments & Fennel Tossed in White Balsamic Vinaigrette

Heirloom Tomato & Peach Salad
With Arugula & Elderberry Vinaigrette

Summer Watermelon Salad
With Feta, Mint, Red Onions, Capers, Olive Oil & White Balsamic Reduction

Tri Colored Caesar
Romaine & Radicchio Lettuce, Pumpernickel Garlic Croutons, Pancetta Bacon & Homemade Caesar Dressing

Deconstructed Caprese Salad
Burrata Cheese, Basil Pesto, Heirloom Tomatoes, Crostini & White Balsamic Vinaigrette

Bibb Lettuce Salad
With Herbs, Parmesan Crisp, Shaved Radish, Heirloom Tomatoes, & Pancetta Bacon with Lemon Parmesan Vinaigrette

Fire Roasted Tomato Gazpacho
With Roasted Corn, Feta, Micro Basil & Garlic Croutons

Grilled Shrimp
& Mango Gazpacho with Mango Salsa

Chilled Corn Soup
With Shrimp Salad

Lobster Ravioli
In Lobster Consomme

Garganelli Bolognese
With Parmesano Reggiano

Pesto Pasta
Topped with Fried Eggs



Entrée (choose 1)
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Poultry

Coq Au Vin
Chicken Stewed in Red Wine With Mushrooms, Pearl Onions, Roasted Potatoes, And Heirloom Carrots

Stuffed Airline Chicken Breast
With Wild Mushroom Risotto & Broccolini

Duck Ragu
Parpadelle With Red Wine Braised Duck, Swiss Chard and Dried Cherries




Pork

Apple Cider Brined Stuffed Pork Chops
With Apple Butter & Kale on Mashed Sweet Potatoes

Meat

Beef Loin with Peppercorn Sauce
With Roasted Butternut Squash, & Brussel Sprouts

Filet Mignon
Exotic Mushrooms, White Onion Puree, Baby Potatoes & Charred Broccoli

New York Strip
Carrot Puree, Duck Fat Potatoes, Roasted Onion, Creamed Spinach & Demi-Glace

Chile Marinated Hanger Steak
With Asparagus, Creamed Corn, Roasted Potatoes & Mojo Verde


Seafood

Snapper Vera Cruz
With Roasted Potatoes, Blistered Shoshito Peppers & spinach

Seared Halibut
On a bed of Israeli Cous Cous & Saffron Cream Sauce

Toasted Pecan & Panko Encrusted Salmon
With Sweet Potato Mash, Roasted Brussel Sprouts, Balsamic Reduction & Sweet Potato Threads

Steamed Red Snapper
With Ginger Rice & Bok Choy in Lemongrass Sauce & Sauteed Mixed Peppers

Pan Seared Salmon
With Wild Rice Pilaf & Asparagus with Hollandaise Sauce

Greek Style Branzino
With Fingerling Potatoes, Olives, Roasted Tomatoes & Herb Sauce


Dessert (Choose 1)
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Southern Bread Pudding
With Candied Pecans & Spicy Bourbon Sauce

Mixed Berry Cobbler
With Vanilla Ice Cream


Flourless Almond Torte
With Whipped Cream & Fresh Berries

Crème Brûlée
Traditional French Custard with A Crisp Caramel Top
Served with Fresh Berries & Whipped Cream

Deconstructed Black Forest Cake
Chocolate Bread Pudding, Mascarpone Whipped Cream & Fabbri Amarena Cherries

Lemon Mascarpone Cheesecake
With Blueberry Compote

Tres Leche Coconut Cake
Soaked In 3 Milks, Covered in Toasted Coconut, Grilled Pineapples, Dulce De Leche & Tres Leche Ice Cream

Guinness Cast Iron Skillet Brownie
With Whiskey Hazelnut Ice Cream, Burnt Irish Caramel, Chocolate Sauce
& Chocolate Whipped Cream Topped with Dark Cherries

Raspberry White Chocolate Cheesecake
New York Style Cheesecake with White Chocolate & Raspberry Coulis Swirl
Topped with White Chocolate Mousse & Fresh Raspberries

Caramel Flan
with White Chocolate Curls

Chocolate Soufflé
with Vanilla Ice Cream & Berries






* All Guests Are Being Served the Same Selection in Each Course
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 with any necessary changes. Looking forward to hearing from you soon. Chef Jaime

Meal for 9 on 04 September 2021

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