Formal 7-Course Dinner for Eight

• Evening Prelude
  Caviar with Crème Fraîche on Puff Pastry Rounds
  Candied Spiced Nuts
• Seated Dinner
  Seared Scallops on Asparagus with Osetra Caviar and Champagne Foam
  Wild Greens with Herbed Baked Goat Cheese & Truffle Vinaigrette
  Seared Foie Gras with Mango and Sauternes
  Pomegranate Sorbet (palate cleanser)
  Glazed Salmon with Wild Rice
  Sautéed Brussels Sprouts with Shallots & Whole Grain Mustard
• Dessert
  Roasted Pears with Pomegranate Glaze,
  Vanilla Ice Cream and Petite Palmiers
  Brewed Coffee & a Selection of Chocolates

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Theater Fundraising Dinner for 12

• Passed Hors d'Oeuvres
  Vietnamese Shrimp Croquettes with Lemongrass Aioli
  Gazpacho Cucumber Cups
• Seated Dinner
  Wild Greens with Herbed Baked Goat Cheese
  Roasted Salmon with Cilantro Crust
  Asparagus and Wild Rice
  Bread and Herb Compound Butter
• Dessert
  Pineapple-Ginger Crepes with Vanilla Ice Cream

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Spring Birthday Celebration for Six

• Appetizer
  Tuscan Pâté on Crostini
• Main Course
  Caesar Salad with Garlicky Croutons
  Roasted Halibut with Morels and Asparagus
• Dessert
  Chocolate Molten Cakes with Mint Crème Anglaise and Raspberry Coulis

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50th Birthday Bash for Eight

• Appetizers
  Pastrami-wrapped breadsticks with Thousand Island dressing
  Pepperoni & Gruyere Pastry Roulade
• Main Course
  Wild Greens with Roasted Pepitas, Feta and Dried Cranberries
  Twice-baked Potatoes with Basil and Sour Cream
  Chicken Breasts stuffed w/Asiago Cheese & Asparagus
• Dessert
  Flourless Chocolate Cake with Coconut-Lime Sorbet

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Picnic Lunch and Dinner for Four

• Picnic Lunch
  Grilled Shrimp with Charmoula Sauce
  Baba Ghanouj with Pita Toasts
  Feta-Edamame Dip with Radishes, Artichokes, Snap Peas and Asparagus
• Dinner
  Caprese Salad
  Salmon en Papillote with Lemon, Thyme & Ginger
  Grilled Vegetable Platter
  Cheesecake Fruit Tart

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