Plated Dinner Service
All Dinner Entrees Include Choice of Salad, Fresh Seasonal Vegetables, he Chef�s Selection of Potato, Rice or Pasta, Freshly Baked Rolls & Butter Roses

SALAD SELECTIONS
~ Salad Royal with Baby Lettuce, Sliced Roma Tomatoes, Cucumber & Sliced Spanish Onion.
~ Southwest Caesar with Crisp Romaine, Ancho Croutons, & Reggiano Parmesan 
~ Fresh Spinach Salad with Apple Smoked Bacon Dressing, 
Roma Tomato Wedges, Chopped Egg, & Spanish Onion
~ Dallas Mozzarella with Beefsteak Tomatoes, Baby Greens & Fresh Pesto

APPETIZERS
Hot & Cold Appetizers are available to enhance your meal.

~ Multicolored Vegetable Terrine with Fire Roasted Tomato Concasse�
~ Roasted Duck Tamales with Black Bean Mango Salsa
~ Pan Seared Diver Scallop on Polenta Medallion with  Chardonnay Beurre Blanc & Beluga Caviar
~ Wild Mushroom Napoleon with Madeira Jus & Pesto Cream
~ Tequila Smoked Salmon on Zucchini Latke with Cr�m� Fr�iche & Roasted Red Pepper Coulis
~ Chilled Prawns with Remoulade & Cocktail Sauce

SOUPS
~ Consomm� of Bob White Quail with Vegetable Brunoise & Buttery Puff Pastry Dome
~ Maine Lobster Chowder with Cognac Cream & Brie Croustade
~ Southwest Tortilla Soup with Smoked Chicken, Caciotte Cheese & Crispy Tortilla Strips
~ Wild Mushroom Broth with Carmelized Vidalia Onions & Port Wine

Plated Dinner Selections

ENTREES
~ Grilled Free Range Chicken Breast Stuffed with Crawfish Mousse & Boursin Cheese, served with Mushroom Flan & Madeira Demi Glaze

~ Pan Seared Cowboy Chicken Breast with Ancho Shrimp Butter & Crispy Skillet Potatoes

~ Tortilla Crusted Seabass Filet with Mayan Onion Confit

~ Salmon Filet in Delicate Phyllo Pastry with Julienne Winter Vegetables & Lobster Bourbon Sauce

~ Filet of Dover Sole with Bay Scallops & Shrimp, Angel Hair Pasta & Chardonnay Butter

~ Grilled Filet Mignon of Black Angus with Horseradish Whipped Potatoes, Pink & Green Peppercorn Sauce

~ Roasted Tenderloin Roulade stuffed with Spinach, Sun Dried Tomatoes & Pine Nuts with a Tawny Port Reduction & Crispy Potato Cheese Wedge


VEGETARIAN ENTREES

~ Tri-Colored Butternut Squash Tortellini with Vodka Tomato Cream Sauce

~ Pan Seared Polenta with Roasted Asparagus & Wild Mushrooms

~ Fire Roasted Vegetables tossed with Linguini, Fresh Herbs, Olive Oil, & Regianno Parmesan

DUET & TRIO ENTREE CREATIONS

~ Petite Filet Mignon with Mushroom Bordelaise & Fire Roasted Shrimp Scampi atop Linguini with Tomato Concasse & Extra Virgin Olive Oil

~ Double Cut Sonoma Lamb Chop with Garlic Mint Glaze &  Roasted Tenderloin of Beef with Chipotle Bernaise, Passed Tableside

~ Grilled Free-Range Chicken Breast Proven�ale with Mediterranean Shrimp & Sea Scallop Brochette served with  Saffron Orzo & Grilled Roma Tomatoes

~ Trio of Stuffed Breast of Maple Leaf Duck, Pan Seared Veal Loin Normandine, & Petite Filet Mignon

~ Seafood Symphony of Grilled Salmon in Phyllo, Fire Roasted Spanish Prawns with Red Pepper Coulis, Pan Seared Sea Scallops with Gorgonzola Polenta

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