Recent Posts in ‘Sample Plated Menus’
Six Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Variety of Seasonal Oysters on the Half Shell Blinis with Petrossian Caviar and Traditional Condiment Smoked Duck and Roquefort Mousse with Brioche Crostini ~First Course~ Soup and Sandwich Lobster and Lemongrass Scented Soup Paired with Mini Lobster BLT ~Second Course~ Fijian Tuna Carpaccio Duet of Tuna, Dungeness Crab, Avocado […]
Eleven Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Chilled Lobster-Mango Marmalade and Daikon Radish Roll New Potato-Filled with Caviar and Crème Fraiche Moulard Duck Foie Gras “Touchon”-Toasted Brioche, Port Gelee ~First Course~ Osetra Caviar Dungeness Crab, Lobster Gelee and Fennel Cream ~Second Course~ Fresh Coriander Soup Tomato Gelee, Tomato-Avocado Crisp, Crispy Coriander ~Third Course~ Foie Gras Flan […]
Nine Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Lobster BLT-Applewood Bacon, Heirloom Tomatoes and Hydro Watercress Osetra Caviar-Buckwheat Blini and Lemon Crème Fraiche Duck Confit-Port-Cherries and Bleu Cheese Crepe ~First Course~ Pea Soup Truffle Cream, Chocolate Salt ~Second Course~ Pacific Oysters Ogonori Seaweed, Mirin Soy Vinaigrette ~Third Course~ Butter Basted Uni Mustard Greens, Wasbi and Lobster Oil […]
Six Course Plated Dinner Menu
~Appetizers~ Served Butler Passed with Champagne Smoked Salmon Toasts-Crème Fraiche, Caviar and Snipped Chives Barbequed Quail Breast-Skewered with Smoked Bacon and Charred Apricot Sage Pork Roulade-Cider Apples, Cranberry Relish ~First Course~ Corn Soup Served with Saffron Sorbet ~Second Course~ Black Bass Boneless “Chop” Fish Fumet, Tomato Chervil Salad ~Third Course~ Diver Scallop Lemon Butter Braised […]
Four Course Italian Themed Plated Dinner
~Appetizers~ Served Butler Passed with Sparkling Wine Bruschetta-Prosciutto and Romano Cheese with Lemon Truffle Vinaigrette Beef Tenderloin Carpaccio-Red Onion Confit and Lemon-Grain Cognac Cream Venison Apple Sausage -On Warm Shallot-Gorgonzola Polenta Fist Course: Risotto With Grilled Octopus, Spicy Italian Sausage and Squid Ink Butter Second Course: Beef Carpaccio Prime Tenderloin, Parmigiano Reggiano Tuile, Crispy Prosciutto […]
