Classic Dinner Banquet Menu Selections

 

Dinner Selection One

A creamy crab bisque garnished with chunks of fresh crab meat

Roasted filet of beef topped with provencal vegetables, perfumed with basil

Iced white chocolate cream bombe filled with raspberry and dark chocolate ice cream surrounded with marbled chocolate brittle with a warm raspberry sauce

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Dinner Selection Two

A marbled terrine of foie gras, wild mushrooms, 

and chicken poached in sage and Madeira

Grilled filet of striped seabass served on celery root and sweet potato pancake

with warm endive and zucchini salad - green herb dressing

Layers of brandy snap biscuit with honey ice cream

surrounded by a small tropical fruit salad

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Dinner Selection Three

A salad of lobster couscous and peppers

dressed with a ginger and cardamom vinaigrette

Roasted free range chicken breast 

morel mushrooms, spinach, and braised endive

Chocolate harlequin layers of white and dark chocolate mousse

with sponge cake imbibed with coconut and rum

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Dinner Selection Four

Traditional Caribbean black bean soup

Macadamia crusted chicken breast 

served with Amaretto sauce and assorted vegetables

Chocolate shortbread diamonds with poached fresh pears

in champagne warm caramel sauce

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Dinner Selection Five

Dressed white crab topped with a chilled shellfish mousse 

served with creme fraiche and caviar

Roast loin of veal with herb crust served with fresh spinach and fondant potato

A duo of lemon tart and black currant mousse

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Dinner Selection Six

A salad of citrus fruit and quail with an orange dressing

Filet of seabass with marjoram and lemon us baby onion and leek confit

Symphony of chocolate hazelnut mousse layered with chocolate mousse

and coffee mousse glazed in chocolate

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Dinner Selection Seven

Terrine of roasted Provencal vegetables layered with thin slices of mozzarella

Boneless quail and seafood ravioli combination boneless quail

served with port sauce and a ravioli of seafood topped with citrus herbs,

accompanied by chef's vegetables

Warm apple charlotte apples in buttered bread crust with an apple sorbet

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Dinner Selection Eight

Parcels of smoked salmon filled with crab and avocado

Lamb cutlets topped with stilton served on a bed of petite lentils

and Italian bacon with a red wine sauce

Frozen banana souffle

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Dinner Selection Nine

Salad of vegetables, shrimps, and lentils dressed with a Japanese dressing

Roasted tenderloin of beef on fresh spinach with cabernet sauce

Double sorbet dessert with coconut tuiles

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Dinner Selection Ten

Ravioli of bay shrimp with a dressing of tomatoes, 

red and yellow peppers, olive oil, and chives

Crown of asparagus filled with smoked salmon 

and cream cheese, topped with field greens

Roasted corn fed chicken breast morel mushrooms, spinach, and braised endive

Bailey's ice cream served in a coffee cup

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Dinner Selection Eleven

Four courses (available for groups of 20 or less)

Shellfish and seasonal Fish set on a saffron jelly with a trio of flavored oils

Tiny floating cheese souffle

Grilled filet of beef with a sweet corn flan sweet corn and truffle broth

Ice Vanilla Nougat bound with praline served with a pistachio sauce

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Dinner Selection Twelve

GOURMET MENU

Five Courses (available for groups of 50 or less)

A small salad of foie gras, with a sherry sauce and grapes

Gratin of bay shrimp and morel mushrooms

Pink grapefruit and whiskey sorbet

Filet of striped seabass with a beet sauce, spinach, and red skin potatoes

A poached fresh peach presented on a crisp meringue disk 

with vanilla bean ice cream and melba sauce

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Dinner Selection Thirteen

GOURMET MENU

Five Courses (available for groups of 15 or less)

Pan-fried scallops, with a roasted pepper vinaigrette

Warm smoked chicken consomme

A small salad of grilled goat cheese and walnuts

Pan-fried filet of rabbit and foie gras

Chef's Selection of citrus desserts

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Dinner Selection Fourteen

GOURMET MENU

Five Courses (available for groups of 50 or less)

A timbale of foie gras and porcini mushrooms set in a sherry aspic

A small salad of crab and pink grapefruit

Cream of celery root and stilton soup

Breast of chicken filled with lobster served with a pink peppercorn sauce

Chocolate shortbread diamonds with poached fresh pears 

in Champagne warm caramel sauce

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Dinner Selection Fifteen

GOURMET MENU

Five Courses (available for groups of 25 or less)

A cappuccino of white kidney beans with truffles

Vegetable Tian with couscous fresh tomato vinaigrette

Roasted monkfish with rosemary potatoes

Platter of meats tiny filets of veal, lamb, and beef 

served with their own sauces and garnishes

Citrus ravioli with poached peaches, vanilla ice cream, and caramelized bananas

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Dinner Selection Sixteen

My Aunts' Dinner

Warm sauteed shrimp with an avocado gazpacho

Seared chicken breast paillard on wild mushroom risotto 

with asparagus and tiny carrots

Apricot Tart Tatin and French vanilla ice cream