The Art Of Fine Dinning
Seated Dinner Selections

Corporate, Weddings & Private Events
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Soups

Corn And Crab Bisque 
Cuban Black Bean
Baked Potato
Cream Of Broccoli

Salads

Spring Greens
Mixed baby lettuce with cucumber, slivered carrots grape tomatoes, house croutons served 
with honey lime vinaigrette

The Signature Wedge Salad 
Crisp wedge of iceberg lettuce topped with thin slices of  purple onion laced with  a creamy stilton vinaigrette, candied maple glazed bacon, and yellow and red grape tomatoes

Caesar Salad
Crisp hearts of romaine, grated Parmesan, garlic croutons, 
tossed in a classic Signature Caesar dressing

Strawberry Spinach Salad
 Fresh baby spinach, mixed with sliced strawberries and tossed in 
a poppy seed vinaigrette dressing
Plated Entree's

Marinated Grilled Mahi Mahi
Marinated Mahi Mahi, grilled  over pecan wood , topped with lemon butter caper 
sauce served with Basmati curry coconut rice and grilled asparagus  

Grilled Stuffed Chicken Breast
Grilled chicken breast stuffed with pancetta, herbed goat cheese, 
sundried tomatoes and wilted spinach topped with a white wine butter sauce served with scented 
Basmati rice pilaf with pine nuts and grilled baby zucchini and yellow squash 

Madeira Braised Short Ribs  
Braised Black Angus boneless short ribs of beef in a rich Madeira demi Glaze served with 
creamy asiago smashed potatoes,  basil glazed baby carrots

Tornadoes Louise
Twin medallions of beef tenderloin pan seared, placed on top of fried egg plant medallions and 
laced with a crawfish Madeira wine sauce, served with garlic smashed potatoes and grilled asparagus 

Roasted Herb Crusted Pork Tender Loin
 Roasted tenderloin of pork with a port wine demi glace served 
with bourbon candied whipped sweet potatoes and roasted vegetables 

Chicken Oscar
Sautéed breast of chicken with asparagus, artichoke hearts and mushrooms topped with hollandaise sauce, served on top of angel hair pasta tossed with sundried tomatoes in a Parmesan garlic cream 

 Herb Crusted Rack Of Colorado Lamb 
Served with black truffle mashed potatoes and grilled artichoke hearts, baby zucchini and baby yellow squash

 Chicken Marsala 
Pan sautéed chicken breast with mushrooms, prosciutto and Marsala wine sauce
served with Basmati wild rice pilaf and haricot verts (mini greens)

Red Fish Nicole
Pan seared filet of red fish topped with sautéed  artichoke hearts, asparagus lump crabmeat 
and gulf shrimp laced with  béarnaise sauce served with fried jasmine pilaf and roasted vegetables

Chicken Coco van 
Airline chicken breast braised with caramelized pearl onions, bacon, mushrooms, fresh thyme in a rich burgundy wine sauce served with Basmati wild rice pilaf and haricot verts (small french green beans)

Pepper Encrusted Tenderloin of Beef
Grilled filet of beef seasoned with pepper and garlic  
accompanied with Béarnaise sauce, asiago creamed potatoes and roasted asparagus