Menus: Receptions, Dinner
and Executive Lunches

 

Dinner
(three course minimum required on all dinners)
Dinners include selection of sliced gourmet breads and butter


First Course - Soup Selections

Chilled
Gazpacho Andaluz
Avocado and Smoked Salmon
Chilled Apple Curry with Beet Relish
Chilled Honeydew with Prosciutto Breadsticks

Hot
Thai Coconut Chicken Soup
Smoked Tomato Bisque
Truffled Mushroom Soup with a Brie and Goat Cheese Crisp
Maple Roasted Butternut Squash and Cider Bisque with Apple Chips
Lobster Bisque with cognac whipped crème fraîche

 

First Course - Salad Selections
Roquefort Tart with Poached Pear and Candied Walnuts bibb lettuce, spring mix, cherry tomato and hazelnut vinaigrette

Hearts of Romaine Classic Caesar
herb croutons, creamy garlic anchovy dressing and parmigiano reggiano crisp

Citrus Avocado Salad
bibb lettuce, organic spring mix, avocado, grapefruit, orange, candied pecans, bleu cheese and balsamic apple cider vinaigrette

Baby Spinach and Frisée
kalamata olives, red onion, feta cheese, tomato, cucumber and Greek dressing

Roma Tomato and Fresh Mozzarella Tower
shaved red onion, petit herbs and balsamic vinaigrette

Red Wine Poached Pear
radicchio, arugula, golden raisins and Banyuls vinaigrette

Tapas Plate
peppercorn seared tuna, tapenade, petit herb stuffed piquillo pepper, serrano ham, membrillo and honey sherry vinaigrette

Baby Iceberg Wedge
cucumber, tomato, asparagus, red onion and Gorgonzola vinaigrette

Dinner Entrées - Seafood Selections

Gremolata Crusted Sea Bass
saffron risotto, fennel caper stuffed tomato, asparagus and pinot noir reduction

Sesame Crusted Yellowfin Tuna
wasabi mashed potato, white asparagus and soy beurre blanc

Provencale Salmon
sauce pistou, kalamata polenta, grilled zucchini and red wine sauce

Macadamia Crusted Mahi Mahi
roasted pineapple salsa, red mango rice and tempura green beans

Oven Roasted Pacific Halibut and Prosciutto
grilled vegetable couscous, asparagus and lobster sauce

Lemon Herb Crusted Salmon
leek potato gratin, caviar crème fraîche, mustard sauce and sautéed spinach

Pancetta Wrapped Sea Scallops
asparagus tomato salad, corn coulis and roasted fingerling potatoes

Dinner Entrées - Poultry Selections

Breast of Free Range Chicken
stuffed with goat cheese, pine nuts and basil, roasted garlic mashed potatoes and asparagus

Grilled Marinated Asian Chicken
sesame ginger glaze, grilled pineapple, bamboo rice and baby bok choy

Tuscan Stuffed Chicken
filled with prosciutto, mozzarella, spinach, roasted red pepper sauce and parmigiano herb risotto

Grilled Chicken Breast
wild mushroom risotto, sweet pea emulsion and broccolini

Pan Roasted Duck Breast
glazed root vegetable, celery root puree and orange sauce


Dinner Entrées - Pork Selections

Currant and Lavender Glazed Rack of Pork
onion and goat cheese tart, Swiss chard, chived globe carrots and apple cider jus

Garlic and Olive Marinated Grilled Pork Chop
with sweet potato purée, andouille apple hash, brandy sauce and French beans

Pan Roasted Pork Tenderloin
juniper and fennel seed rub, corn cakes, fig apricot chutney, bourbon glaze and candied banana squash

Dinner Entrées - Lamb Selections

Mustard and Garlic Crusted Rack of Colorado Lamb
smoked gouda creamed potatoes, sauce Marchand du Vin and ratatouille

Double Cut Grilled Lamb Chops
cassoulet of beans, rosemary demi and braised cipollini onions

Honey and Mustard Braised Lamb Shank
Spanish sherry, garden herbs, flageolet beans, crispy Maui onions and asparagus


Dinner Entrées - Veal Selections

Balsamic Glazed Veal Chop
mascarpone thyme polenta, roasted fennel, tomatoes and rosemary jus

Veal Marsala with Sweetbreads
veal loin medallions sautéed with sweetbreads, morel mushrooms, goat cheese mashed potatoes and Swiss chard

Dinner Entrées - Beef Selections

Roast Prime Ribs of Beef
(Minimum 12 orders)
mushroom jus, smoked gouda potato gratin, haricot vert and young carrots

Fennel, Pimenton and Garlic Crusted New York Steak
cast iron skillet seared with horseradish mashed potatoes, asparagus, tomato provencale and brandied demi

Grilled Prime Flat Iron Steak
potato goat cheese galette, ratatouille, roasted mushrooms and Zinfandel sauce

Grilled Black Pepper Herb Marinated Filet Mignon
red wine sauce, roast garlic mashed potatoes, olive oil tomato and green beans

Roast Tenderloin of Beef
chèvre risotto, truffle roasted shallot veal reduction, asparagus and roasted carrots


Dinner Entrées - Combination Selections

Pancetta Wrapped Salmon and Pesto Grilled Chicken
fingerling potatoes, ratatouille and port reduction

Cashew Crusted Salmon and Roast Beef Tenderloin
cilantro lime beurre blanc, port balsamic sauce, grilled Portobello mushroom, zucchini and tomato orzo

Petit Filet Mignon and Colossal Shrimp
lobster mashed potatoes, three color peppercorn sauce, herbed garlic butter and roasted vegetables

Rack of Lamb and Grilled Marinated Jumbo Prawn
gremolata, sweet potato hash, wilted chard and Madeira sauce

Petit Filet Mignon and Maine Lobster Tail
Roquefort sauce, clarified butter, roasted garlic mashed potato, grilled asparagus and apple glazed baby carrots

Dinner Entrées - Vegetarian Selections

Eggplant Cannelloni
goat cheese, wild mushrooms, tomato confit, crispy leeks and asparagus

Butternut Squash Risotto
wild mushrooms, roasted peppers, asparagus and parmigiano reggiano

Eggplant Gratin Tart
cast iron skillet eggplant, Swiss chard, wild mushrooms, caramelized onion, zucchini, goat cheese, Port Salut and parmigiano reggiano

Spinach and Cheese Ravioli
tomato confit, olives, parmigiano reggiano, crispy artichokes and sautéed arugula


Dinner Desserts

Warm Maracaibo Cake
vanilla bean ice cream and espresso sauce

Berries Pariser
vanilla bean ice cream, seasonal fresh berries, Grand Marnier and gaufrette

Trio of Sorbets in a Cookie Tuile with fresh berries

Grand Marnier Mousse Cake orange caramel

Strawberry Shortcake
with a chocolate dipped strawberry

Chocolate Whiskey Cake chocolate and raspberry sauces

Key Lime Tart blackberry sorbet

White Chocolate Crème Brûlée assorted fresh berries

Apple Galette
caramel walnut sauce and vanilla bean ice cream


Dinner Buffet #1

First Course
Choice of dinner soup or salad (served)

From the buffet
Grilled Chicken Breast
blood orange glaze

Asian Marinated Cast Iron Skillet Salmon
cucumber wasabi aïoli and soy kaffir lime beurre blanc

Butternut Squash and Apple Sage Risotto
fresh grated parmigiano reggiano

Roast Chậteau Potatoes
Blue Lake beans with hazelnuts

Carving Station
Fire-roasted New York Strip Loin
bourbon-peppercorn sauce
or
Roast Garlic & Sun-Dried Tomato Crusted Kurobuta Pork
blackberry merlot sauce and fig chutney

Sliced Assorted Gourmet Bread and Butter

Choice of Dessert from Dessert Menu

Dinner Buffet #2

Salads
(Choose two)
Mexican Caesar Salad
toasted pumpkin seeds, cilantro garlic dressing, roasted corn tortilla croutons and cotija cheese

Smoked Duck Belgian Endive Salad Italian parsley and mustard herb dressing

Grilled asparagus, pancetta, roast shallots and parmigiano reggiano cheese

Fresh Mozzarella and Heirloom Tomato Salad fresh basil and cabernet balsamic vinaigrette

Hot Entrées
Grilled Rosemary Marinated Free Range Chicken Breast
braised leeks and forest mushrooms

Pan Seared Sea Bass
creamy polenta and lemon chive butter sauce

Goat Cheese Ravioli
fricassee of oven dried tomatoes, herbs and roasted garlic

Rosemary Balsamic Roast New Potatoes
snap peas, baby carrots and pearl onions

Carving Station
Spice Rubbed Garlic and Rosemary Studded Prime Rib of Beef
jus lie, creamed horseradish
or
Juniper and Fennel Crusted Tenderloin of Beef
blackberry demi glace and apricot almond chutney

Sliced Assorted Gourmet Bread and Butter

Choice of Dessert from Dessert Menu

Dessert Stations

(Minimum of 50 guests)
Viennese Dessert Table
an elaborate display of seasonal fruits and berries with chocolate fountain fondue, mini macaroons and Florentine tuiles, assorted mini gourmet pastries, mini strawberry tarts, vanilla bean crème brûlée, chocolate truffles and pralines

Chocolate Fountain
your choice of dark or white flowing chocolate
served with strawberries, bananas, pineapple, macaroons, pretzels and marshmallows

Cherries Jubilee
(Requires one chef attendant per 100 guests)
cherries sautéed to order with Grand Marnier, served over vanilla bean ice cream

Bananas Foster
(Requires one chef attendant per 100 guests)
bananas sautéed with brown sugar, butter and Grand Marnier, served over vanilla bean ice cream

French Pâtissier Table
fresh berry napoleans, éclairs, vanilla bean crème brûlée, apple tarte tatin, flourless chocolate cake, chocolate truffles and pralines

Silver Coffee Station
freshly brewed Athenaeum coffee, decaffeinated coffee and a selection of assorted hot teas accompanied by whipped cream, cinnamon sticks, lemon and orange peel, chocolate drops and rock candy stirrers

 

Download Dinner Menu

1828 Lincoln Blvd. Suite B, Santa Monica, CA 90404 • 310-853-8005

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