Plated Dinner

 

Hors D’oeuvres

Yorkshire pudding, tenderloin of beef, stilton cream, crispy shallots

~

ahi tuna, crispy wild rice, scallions, avocado mousse, mini cone

~

mole chicken, taco shell, pickled onion, poblano cream

~

eggplant crisp, feta mousse, roasted cherry tomato, crispy leek

First Course

Italian burrata salad — tricoloured heirloom tomatoes, crusted fried green tomato, balsamic, olive tapenade, basil oil, olive oil

~ or ~

grilled asparagus veloute — tender asparagus, crème fraiche, vegetable stock, garden tarragon, caramelized shallots

Main

dry aged tenderloin of beef — herb butter, crispy shallots, scalloped potatoes, caramelized heirloom carrots, Broccolini, barolo jus

~ or ~

seared herb crusted halibut — sweet potato pave, roasted sweet beets, garlic broccolini, chimichurri

~ or ~

ricotta gnudi — marinara sauce, micro basil, roasted cherry tomatoes, shaved parmesan, basil oil

Sweet Finish

warm molten lava chocolate cake  — chocolate ganache, salted caramel ice cream, raspberries

~ or ~

tiramisu — Kahlua cream, mascarpone, cocoa powder, chocolate coffee beans

~ or ~

lemon posset — lemon zest, whipped cream, berries

 
Corporate • Sample MenusJayne Dunsmore