Dinner Menu
Sample Menu 1
A DUET OF HORS D’OEUVRE AND CANAPÉ
Buffalo Meatball with Smoky Barbeque Sauce & Fresh Mozzarella, Tomato and Basil on Toasted Points
FIRST COURSE
Spinach Salad with Savory Lentils, Grape Tomatoes, Feta Cheese and Warm Apple Wood Smoked Bacon-Thyme Vinaigrette
SECOND COURSE
Dijon Mustard Crusted Provencal Style Rack of Lamb with Roasted Fingerlings Potatoes and Black Current Port Wine Sauce
DESSERT
Fresh Apple Strudel on Carmel Sauce with Cherry Compote with Ginger Ice Cream
Sample Menu 2
A DUET OF HORS D’OEUVRE AND CANAPÉ
Smoked Duck Breast Toast Topped With Fig Jam and Salmon Gravlax on Dill Blini with Red Wine Onion Confit
FIRST COURSE
Potato and Leek Bisque with White Truffle Crème Fraiche
MAIN COURSE
Pan Seared Red Deer with Roasted Garlic Sauce, Oven Roasted Brussels Sprout Gratin and Potato Gnocchi Tossed in White Wine with Fresh Tomato
DESSERT
Half Poached Pear Dipped in Dark Chocolate then Rolled in Toasted Pecan with Brie Wedge And Black Cherry Compote
Sample Event Menu 3
A DUET OF HORS D’OEUVRE AND CANAPÉ
Popover Stuffed with Smoked Salmon and Wasbi Caviar accompanied by House Smoked Elk Loin on Toast Covered in Horseradish Cream
FIRST COURSE
Herb Crusted Quail with a Tossed Mixed Greens Salad with Balsamic Fig Dressing, Toasted Hazelnuts and Blue Cheese
SECOND COURSE
Natural Angus Beef Tenderloin Pan Seared Topped with Pan Mushroom Marsala Sauce and Duchess Potato with Cheddar and Scallion
DESSERT
Chocolate Dark Rum Mousse Napoleon with Oatmeal Lace Cookies and Strawberry Coulis
Sample Event Menu 4
A DUET OF HORS D’OEUVRE AND CANAPÉ
Popover Stuffed with Wild Game Sausage and Topped with Horseradish Cream accompanied by Black Olive and Roasted Tomato, Garlic Bruschetta
FIRST COURSE
Lemon Pepper Crusted Rainbow Trout over a Spinach Salad Tossed with A Fresh Dill Herb Dressing and Fresh Sliced Beets
SECOND COURSE
Red Wine Marinated & Smoked Bison Rib-Eye with Crawfish Risotto Topped with a Forestiere Mushroom Sauce
DESSERT
Cinnamon Blueberry Cobber Topped with a Vanilla Ice Cream