Seated Dinners


We would love to create a special menu just for you!

MENU 3

Passed Hors d’oeuvre
Toasted Baguettes with Goat Cheese & Piloncillo


Chorizo-Stuffed Mushrooms


Salad 

Spinach Salad with Queso Panela, Chile Pasilla,
Toasted Almonds & Sesame Seeds in Basil Vinaigrette


Entrée

Smoked Breast of Chicken with Fennel Salsa Verde
Polenta and Jack Cheese Tamale
Chayote Squash, Nopal Cactus, and Sweet Red Peppers
Served warm with Toasted Pumpkin-seed Garnish
Assorted Artisan Breads with Butter


Dessert

Apple Crepes with Dulce de Leche Ice Cream

and Cajeta Drizzle




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Passed Hors d'oeuvre
Crabcakes with Dill Crème Fraiche


Bacon-Wrapped Quail with Jalapeno and Buttermilk Drizzle

 Salad
Fresh Mozzarella Cheese, Hot-House Tomatoes,
Roasted Beets and Arugula with Hazelnut-Herb Vinaigrette

Entrée
Tenderloin of Beef with Béarnaise Sauce
Yukon Gold Mashed Potatoes
Roasted Seasonal Vegetables
Yeast Rolls and Artisan Breads with Butter

Dessert
Crème Brulee with Fresh Berries

 

 


MENU 1


Passed Hors d'oeuvre
Warm Brie in a Crispy Cup with

Truffle-Honey and Toasted Almonds

Coffee-Glazed Pork Belly with Asian Pear

 Salad
Field Green Salad with Raspberry-Hibiscus Vinaigrette
Toasted Walnuts, Sweet Red Pepper, Blackberries,

and Red Onion

 Entrée
Frenched Chicken Breast with Chimichurri Sauce
Roasted Potato Medley
Sweet Potato, Peruvian Purple, and Yukon Gold
Sautéed Sweet Yellow Peppers and Sugar Snap Peas
Artisan Breads and Yeast Rolls with Butter

 Dessert
Chocolate-Almond Torte with
Brandied Oranges and Chantilly Cream


 
MENU 2

Passed Hors d'oeuvre
Bacon-Wrapped Shrimp Skewers with

Pomegranate Barbecue Sauce

Deviled Quail Eggs

Salad
Kale and Red Cabbage Caesar Salad
With Shaved Parmesan and Herb Croutons

Entrée
Sirloin of Beef with Port Wine-Cranberry Sauce

Potatoes Gratin
Haricot Vert with Roasted Red Peppers
Yeast Rolls and Artisan Breads with Butter

Dessert
Lemon Pound Cake, Riesling Poached Pear,

Honey and Almonds