DINNER PARTY MENU
First course choices available on appetizer menu.
SOUPS
Tomato-Ginger Bisque
Sweet Potato Soup with Lobster and Orange Crème Fraiche.
Butternut Squash Soup and Apple Soup with Roquefort and Walnuts.
Corn Chowder with Fingerling Potatoes, Smoked Bacon, and Poblano Chilis.
Portobello Mushroom Soup with Goat Cheese and White Truffle Oil.
Chilled Cucumber Soup with Essence of Lemon and Fresh Dill.
Chilled Sweet Pea & Avocado Soup garnished with Fresh Crab.
Cream of Zucchini with Essence of Lemon and Fresh Dill.
BlackBean-Pumpkin Soup with Crème Fraiche.
Greek Lemon Soup
SALADS
Spinach Salad with Bacon-Balsamic Vinaigrette, toasted pine nuts & Dry jack cheese shavings.
Mixed Greens Salad with Oven-Roasted Hazelnuts and French Feta in a Champagne Vinaigrette.
Baby Greens and Arugula-Poached Pear Salad with Cambazola Croutons, Candied Walnuts and Port Vinaigrette.
Mixed Greens Salad with Raspberry Vinaigrette, Fresh Raspberries, Pears and Cabrales Blue Cheese.
Fresh Buffalo Mozzarella Heirloom Tomatoes, and Chiffonade of Fresh Basil drizzled with Extra-Virgin Olive Oil.
Southwestern Caesar Salad with Polenta Croutons, White Corn, Cilantro and Jalapenos.
Wedge of Chilled Iceberg Lettuce with Cherry Tomatoes, Creamy Roquefort, apple wood smoked bacon and Dried Roquefort.
Watercress, Arugula, Sweet Pear, Walnut and Shaved Parmesan Salad
Warm Peach and Prosciutto Salad with Arugula.
Half Papaya filled with Poached Ocean Scallops with Hawaiian Pesto.
Romaine Lettuce Salad with Warm Brie Dressing.
Endive, Roasted Pear, and Roquefort Salad
MAIN COURSE SELECTIONS
Buffet Choices or Sit-Down Service Available
May I Suggest My "New Wave Surf and Turf Combinations":
Greek Surf and Turf with a mini rack of lamb seasoned with rosemary, garlic and olive oil paired with Ouzo & rosemary marinated jumbo prawns.
Asian Surf and Turf with soy, ginger and garlic marinated chicken breast paired with sweet bourbon salmon marinated in soy, bourbon and pineapple juice topped with grilled pineapple.
Southern Surf and Turf with double cut pork chop stuffed with sourdough-bacon stuffing and paried with crab cakes with Cajun mustard.
Argentinean Surf and Turf with filet mignon marinated in chimchurri sauce (garlic, shallots, parsley oregano,and red pepper flakes paired with jumbo seared sea scallops.
Traditional Surf and Turf with a seared New York steak topped with Maitre ’d hotel butter and 8 oz. lobster tail with drawn butter.
ENTREES
Filet Tenderloin Au Poivre
Filet Oscar with Crab, Jumbo Prawns and Bernaise.
Black and Blue Rib Eye seared with Blackened seasonings and topped with Cabrales Blue Cheese.
Filets Mignon with Cranberry Port Sauce and Gorgonzola Butter.
Filet Mignon Tails stuffed with Bleu Cheese, Pine Nuts, Spinach, Prosciutto and Shallots with a Balsamic Reduction.
Boneless Rib Eye rubbed with Rosemary, Garlic & Olive Oil, oven roasted to medium rare and served with natural jus and Horseradish.
Braised Short Ribs over Yukon Gold Potato Puree with Horseradish Cream.
Santa Maria-Style BBQ with Tri Tip and Pinquito Beans.
Baby Back Pork Ribs with espresso BBQ sauce.
Veal Cordon Bleu with Black Forest Ham and Provolone. Prime Rib of Beef Au Jus with a Crust of Dijon Mustard and Pink and Green Peppercorns. Grilled New Zealand Rack of Lamb with Wild Mushroom Ragout and Basil Mashed Potatoes. Skewered Lamb Tenderloins with Rioja Red Wine Vinaigrette. Oven-Braised Lamb Shanks in Port and Red Wine with Gorgonzola Polenta. Greek-style Lamb and Rigatoni with Tomatoes and Burnt Butter. Oven-roasted Pork Tenderloin or Game Hens with Sourdough bacon stuffing and Blackberry Bourbon Glaze. Pork Tenderloin Medallions with Caramelized Apples in Calvados and Cream. Stuffed Pork Chops basted with dried Apricot and fresh Mint BBQ Glaze. Almond-Encrusted Chicken Breast with Pears in Roquefort Cream. Spinach, Mushroom, and Ricotta-Stuffed Chicken Breasts wrapped in Puff Pastry. Toasted Almond Chicken with Dijon Orange Marmalade Cream. Sweet Bourbon Salmon Prosciutto-Wrapped Salmon with Black Peppercorns. Pan-roasted Sea Bass with a Pistachio and Cilantro Crust. Halibut Fillets with a Mustard-Hazelnut crust and Lemon Beurre Blanc. Blackened Ahi Tuna in a Pineapple Rum Sauce. Thai Shrimp Curry with Basmati Rice or Rice Noodles with Cilantro & Chinese Long Beans. Lobster, Sea Scallops, and Jumbo Shrimp wrapped in Puff Pastry and drizzled with Basil Cream. Lasagna with layers of homemade Pasta Sheets, Roasted Meat and Red Wine Sauce, Bechamel, Fresh Basil, and Parmigiano-Reggiano. Lasagna of Fresh Spinach, Corn, and Lobster with Goat Cheese Sauce. Grilled Vegetable Lasagna with Eggplant, Zucchini, Roasted Red Peppers and Portobello Mushrooms with fresh Buffalo Mozzarella and Pesto Layers. Poblano Relleno with Spinach and Goat Cheese on fresh Corn Succotash. Smoked Salmon Ravioli in a Pink Sauce topped with Caviar. Lobster Ravioli in a light Gorgonzola Cream. Linguini with Pesto and Pecorino Romano. Wild Mushroom Risotto SIDE DISHES Roasted Garlic Mashed Potatoes Yukon Gold Potato Puree Gruyere Potato Stacks Roasted Baby Red Potatoes with Rosemary and Garlic Twice-Baked Baby Potatoes with Gorgonzola or White Cheddar Polenta Parmigianno or Gorgonzola Traditional Rice Pilaf or Pilaf Almandine Wild Rice Pasta Couscous Oven-roasted Baby Carrots or Root Vegetables Haricot Vert bundles with Applewood-smoked Bacon Grilled Asparagus Roasted Golden Beets DESSERTS Changes Seasonally Kiwi Lime Mousse with Vanilla Genoise. Fresh Seasonal Berries in a Vanilla Bean Anglaise. Chocolate Lava Cakes with Raspberry Coulis. Bread Pudding Stacks with Bourbon Sauce. Chocolate-Dipped Strawberries Lemon Biscotti Cheesecake