Please remember that these are suggestions and the Catering Staff & the Culinary Team are always happy to customize your menus.
All Dinners are served with a fresh seasonal green salad, warm rolls & butter or bread sticks, chef's choice dessert options, and iced tea & water
Herbed Chicken Breast
6 oz Chicken Breast served with your choice of Sauce, Starch options, and Fresh Seasonal Vegetables.
Lemon Chicken Scaloppini
4 oz Chicken Breast served atop Mini Pene Herbed Pasta Topped with Artichoke Hearts in a Lemon Butter Bur Blanc Sauce with Seasonal Vegetables and Parmesan Cheese.
Mousse or Cake for Dessert
Asiago Cheese & Spinach Stuffed Chicken Breast
Served atop a bed of Spring Orzo, finished with a Tomato Coulis & Parmesan Cheese and accompanied by Seasonal Vegetables
4 oz Chicken Breast Sauteed in a Mushroom Reduction Sauce
Baked to a Golden Brown in a Puff Pastry. Served with an Asparagus Bundle
Rosemary Cornish Game Hen
Served with a Baked Savory Cornbread Sage Muffin and a Butternut Squash Ratatouie
Braised White Fish
Served upon a Bed of Fresh Wilted Spinach. Accompanied with Lime-Ginger Rice and Roasted Corn Avocado Chutney. Garnished with Sweet Potato Hay
Salmon Filet Encroute
Large Salmon Filet in a Mushroom Reduction Sauce and Baked to a Golden Brown in a Puff Pastry Shaped Like a Fish. Then Carved and Served in front of you. Served with Pasta tossed with Fresh Vegetables and Olive Oil and Sundried Tomatoes.
Only Served Buffet Style for 15 people or over
Coquille Saint Jaques
Sauteed Scallops in a Mushroom and Shallot Sherry Cream Sauce. Garnished with Piped Potatoes then Baked to a Golden Brown. Served with Green Beans with a Pistachio Breadcrumb
Herb Encrusted Tenderloin of Beef
Served atop a Grilled Portobella Mushroom Cap. Accompanied with Wasabi Herb Mashed Potatoes with a White Truffle Demi-Glaze
Roasted Tenderloin of Beef with a Port Wine Sauce
Custard Potato or Double Stuffed Red Potatoes
Hand Cut, Grilled Bone-in Pork Chop
Served with Glazed Carrots, Crispy Potato Wedges and a Roasted Red Pepper Demi-Glaze. Garnished with Battered Onion Crisps
Substitute Vegetarian Options
Roasted Vegetable Napoleon
Green Zucchini, Yellow Squash, peeled Sweet Potatoes, Eggplant and Carrots layered with Sundried Tomatoes, roasted red pepper strips, and fresh Parmesan, then baked to a beautiful Golden brown and garnished with a leaf of fresh basil.
Asparagus Spears, Roasted Red pepper, Portobella Mushroom caps, Herb Cheese, and Zucchini bundled in a pocket of fresh Baked Pastry and cut on the bias adding a touch of color to this culinary delight. Served over a bed of Angel Hair with Sundried Tomatoes in a Roasted Red Pepper Coulis
Roasted Portobella Mushroom Cap
Stuffed with Eggplant and other Seasonal Fresh Vegetables
Topped with Parmesan Cheese
Fresh Artichoke Puff Pastry Bundle
Served with a variety of Spices and Fresh Herbs
Accompanied with Roasted Baby Vegetables
**Vegetarian Options are Substitutions
There is a $1.25 charge for China outside DH Premises