PLATED DINNER MENU SUGGESTIONS
We will graciously pass the hors d’ oeuvres to your guests
Passing Hors d’ oeuvres ( suggestions)
Grilled Shrimp Cocktail-
presented with cocktail brandy sauce.
crab meat mixture a top of a sliced French baguette
Cucumber Salmon Mousse –
Slices of crunchy fresh cucumber with smoked salmon mousse
Chicken Croquet* –
stuffed with pulled chicken with herbs
Chicken breast grilled skewered, grilled and brushed with a chipotle sauce.
Plums stuffed with tender pieces of chicken breast rolled up with bacon.*
Bruschetta traditional –
Tomato, onions, olives, and parmesan cheese light broiled.
Puff pastry stuffed with sautéed spinach and feta cheese.
Baked stuffed mushroom –
wild mushroom stuffed with goat cheese and spinach and herbs.
Beef Skewers –
pieces of tender meat seared to a medium rare marinated in Asian spices,
on bamboo skewers with Indonesian peanut sauce.
seared tuna on baby ficelle (canapés)
Scallop Bacon –
scallop wrapped in peppered bacon presented with chipotle sauce.
rare beef tenderloin with caramelized onion and horseradish sauce on a crostini
Lemon Chicken Skewers –
grilled chicken breast with lemon thyme and sweet roasted garlic
(Choices of Salad)
Green and Mango- organic leaves with thin fresh mango slices, feta cheese, caramelized almonds, served with honey ginger dressing
Rick’s Salad – Chopped romaine, red grapes, Spanish onion, olives, caramelized almonds with pomegranate dressing
Caesar Salad – Green romaine served w/ croutons Parmesan cheese with chef’s Caesar dressing.
Elegancia Organic Spring Mix – Spring mixed w/ mandarin, toasted almonds tossed with feta cheese, raspberry dressing
Chef’s Salad – Baby field greens tossed with assorted berries, grape tomato, dice gouda cheese served with dressing
Strawberry Salad – Crisp romaine lettuce, honey-roasted pecans, sliced strawberries served with balsamic vinaigrette
Served with butter and dinner roll
Main Courses Combination (Chef’s Suggestions)
Steak & Stuffed Chicken Roulade- Grilled Top Sirloin 4 oz. topped with roasted mushroom sauce, paired with Chicken
Roulade (chicken breast rolled with sautéed spinach, gruyere cheese, sundried
tomatoes and herbs) accompanied with roasted potatoes with herbs, sautéed green beans bunch
Pork and Shrimp- Pork Tenderloin Medallions with grilled pineapple, paired with Sautéed Shrimp (3) in a
layer of sautéed spinach served with wild rice timbale and asparagus in a zucchini rings with rosemary
Chicken and Salmon –grilled chicken breast with mushroom champagne sauce and herbs paired with grilled salmon filet in mango relish sauce, accompanied with baked
Mashed Potato and grilled asparagus bunches
Suggestions for Single Entree
Chicken Picatta – Chicken breast cutlets, dredged in flour, browned, and with a sauce of
butter, lemon juice, capers, accompanied with baked mashed potato in ramekins and grilled colorful vegetables
Filet Mignon – grilled beef tenderloin medallion in a reduced merlot sauce and
herbs, accompanied with Sauteed asparagus and roasted golden potato.
Scallop Provencal – seared scallops in lemon wine sauce and herbs, served with rosemary mango sauce, accompanied with
mashed potato and sautéed vegetables
Stuffed Chicken breast – breast of chicken stuffed with sautéed spinach, sundried tomato, herbs and goat cheese
Accompanied with mac cheese timbale and colorful seared vegetables
Baked Salmon – 4 oz. baked salmon with mango ratatouille sauce, accompanied with
baked mashed potato and grilled asparagus with carrots
Vegetarian – vegetable strudel with marinara tomato sauce on the top, accompanied with seared polenta cake, grilled
vegetables and sweet caramelized onion
Menu suggestion prices include Cocktail hour (Choice 3 from selection passed hors-d’oeuvres) choice of plated 1 salad,
rolls and butter and main course
Sample menu price for single entrance price starting at $ 28.95 pp ( chicken piccata)
double entrees $32.95 ( chicken and salmon)
Desserts not included
(you may provide your own cake we will serve)
Price menu sample is for food only and does not include rentals (china, flatware, glassware, linens, chairs, tables, etc.) furniture,
beverages, labor cost (chefs, waiters, bartenders etc.), dessert, decoration, sales tax, etc.
with berries and French cream.
Crème Brule (individual)
Tres Leches Magnifico –
cake made with sweetened condensed milk, coconut milk
and heavy cream for a triple-moist sponge cake. Topped with real whipped cream
individual mousses – chocolate, passion fruit, strawberry
Ricotta cheesecake –
Chef’s Recipe – a combination the best of both worlds, ricotta and
cream cheese, to produce a cheesecake that is both light and fluffy served with berry sauce with port wine
Coconut Flan- or milk flan Brazilian style
topped with berries sauce