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DINNER MENU
Appetizers • Soups • Salads • Entreés • Desserts
Cold Appetizers
Seafood Trio
Imported Smoked Salmon, Shrimp and Crabmeat
with Pink Cocktail Sauce
Shrimp Cocktail Supreme
With Cocktail Sauce
Smoked Salmon
With Traditional Garnish
Vine Ripe Tomatoes
With Texas Mozzarella
And Fresh Basil
Hot Appetizers
Roasted Corn and Crabcake
With Lime Butter Sauce
Spinach Fettuccine
With Sun-Dried Tomatoes And Shiitake Mushrooms
Lobster Taco
With Tomatillo Sauce
Grilled Sea Scallops
With Basil Cream and Red Bell Pepper Sauce
Sauteed Lump Crabmeat
On a Bed of Spinach with Brown Butter
Salmon Wellington
(minimum of 10 people)
Coconut Shrimp
Served with Sweet and Sour Sauce
Coquille of Seafood Au Gratin
Soups
Chilled Vichyssoise
Chilled Gazpacho
Butternut Squash
Cream of Wild Mushroom
Tomato Basil
Chicken Consomme Celestine
Roasted Poblano Pepper
Beef Consomme
With Sherry and Cheese Twists
Shrimp Tortilla
(minimum 25 people)
Corn Bisque with Lump Crabmeat
She-Crab Soup
Cream of Lobster
Salads
Mixed Garden Greens
Served with House Vinaigrette
Baby Field Greens
With Walnut Dressing
Caesar Salad
Salad Elegante
Frisee, Texas Butter Lettuce,
Oak Leaf Belgian Endive
Served with House Vinaigrette
San Francisco Salad
Butter Bibb Greens with Sliced Avocado,
Mandarin Orange Sections, Green Apple Slivers,
Pink Grapefruit Sections, Chopped Walnuts,
Crumbled Bleu Cheese, Paris Dressing
Spinach Salad
Spinach, Sliced White Mushrooms,
Crisp Bacon Pieces and Bermuda Onions
Served with Dijon Mustard Vinaigrette
Greek Salad
Feta Cheese, Kalamata Olives with
Fresh Oregano Dressing
California Spinach Salad
Orange Filets, Strawberries, Red Onion Rings, and
Pine Nuts served with Honey Mustard Dressing
Entrée Selection
Served with Chef’s Vegetables and Starch
Sliced Chicken “Rene Verdon”
With Veal Farce, Madagascar Green Pepper Sauce
Sauteed Breast of Chicken
With Artichoke Hearts and Basil Cream
Chicken Florentine
Stuffed Breast of Chicken with Spinach,
Mozzarella Cheese with Beurre Blanc or Marinara Sauce
Chicken Caribe
Grilled Chicken Breast seasoned with Jerk Spices topped with
Avocado and Lump Crabmeat over Jamaican Rice
Breast of Chicken
Stuffed with Roasted Bell Peppers and
Shiitake Mushrooms with Tarragon Sauce
Fresh Fish of the Day
Red Snapper, Salmon, Swordfish and Mahi-Mahi
Boston Lemon Sole
Arranged with Bay Shrimp in Dill Sauce
Baked Sea Bass “Vera Cruz”
Orange Roughy with Citrus Sauce
Grilled 6oz. Filet of Beef Tenderloin
With Two Grilled Prawns
Filet of Beef Tenderloin and Chicken Breast
Filet of Beef Tenderloin and Salmon Fillet
(4oz. of each) with Chef’s Sauce
Roast Prime Rib Eye of Beef
Carved in Dining Room
served with Au Jus and Horseradish Cream
Roast U.S. Prime Beef Sirloin Strip
Carved in Dining Room, served with Bordelaise Sauce
Whole Roast Beef Tenderloin
Carved in Dining Room, served with Sauce Forestiere
Grilled 8oz. Filet of Beef Tenderloin
With Sauce Bearnaise
Medallion of Beef Tenderloin
With Cabernet Sauce
Individual Beef Wellington
With Goose Liver and Mushrooms wrapped in
Puffed Pastry with Truffle Sauce
Roast Loin of Veal
(minimum 8 people) Tarragon Demi-Glace
Two Sauteed Medallions of Veal Tenderloin
(3oz. each) served with Morel Cream Sauce
Veal Piccata
Served with Lemon Butter Sauce
Pecan and Mustard Crusted Lamb Chops
With Rosemary Sauce
Roast Rack of Veal
(minimum 6 people) Carved in Dining Room
served with Jus Natural
Roast Rack of Lamb Provencal
Carved in the Dining Room, Jus Natural,
Bouquetirre of Vegetables and Fresh Mint Chutney
Dessert Selection
DPC Ice Cream Mile High Pie
With Hot Chocolate Sauce
Chocolate Velvet Cake
Filled with White Chocolate Mousse
On Raspberry Coulis
Chocolate Dream
Brownie with Vanilla Ice Cream
And Warm Chocolate Sauce
Fresh Seasonal Berries
With Vanilla Slush Sauce
Tiramisu Cake
Italian Mascarpone with Raspberry Sauce
Mousse
Mocha, Chocolate or Raspberry
Served in a Chocolate Shell
Bavarian Cheesecake
Strawberry Sauce
Marble Cheesecake
Chocolate Sauce
Crème Brulee
Pecan Ball
Vanilla Ice Cream rolled in Chopped Pecans
Served with Warm Praline Sauce
Baked Alaska
(24 hour Notice Required)
Personalized Inscription may be added
To this Festive Dessert
Club Baked Pies or
Individual Fruit Cobbler
Pear Helen
Poached Fresh Pears with Vanilla Ice Cream,
Whipped Cream and Hot Chocolate Sauce
Opera Cake
Chocolate Ganache, Kahlua and Mocha Butter Cream
Almond Cake Filled with Passion Fruit Mousse
Garnished with White Chocolate and Fresh Fruit
Individual Cappuccino Torte
With Walnut Crust on Vanilla Bean Sauce
Lace Cookie Taco
With Seasonal Berries and Caramel Sauce
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