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Eastern Shore Plated Dinner
First Course Jumbo Lump Cold Crab Cocktail Accented with a Honey Mustard Second Course Frisee and Bibb Lettuce Salad Accented with a Sherry and Pear Vinaigrette Third Course Surf and Turf Entrée Petit Filet of Beef with a Raspberry and Truffle Béarnaise Accompanied with a Lobster Medallion, Capellini and Caviar Beurre Blanc. Dessert Course Grand Marinier Crème Brûlée Rich Creamy Custard Flavored with Grand Marnier topped with Caramelized Sugar Argentine Menu Salads Romaine Salad Chopped Romaine Lettuce with Feta Cheese, Olives, Eggs, Almonds, and Other Vegetables Accented with Red Wine Vinaigrette Pulpo a la Parrilla Grilled Calamari Accented with Lemon Vinaigrette Ensalada de Frijoles Blanco White Northern Bean Salad with Grilled Vegetables Parrillada Mixta Bife De Chorizo Grilled Sirloin Steak Matambre Stuffed and Rolled Flank Steak with Carrots, Cooked Eggs, Spinach, and Onions Accented with a Beef au Jus Brochetta De Pescado Grilled Salmon and Shrimp Skewers with Peppers and Onions Chorizos Grilled Argentinean Sausage Papas con Choclo Roasted Potatoes, Corn, Carrots and Onions Zucchini and Red Pepper Grilled Vegetables Dulce Alfajores Argentine Sugar Coated Caramel Filled Cookies Dulce de Leche Sweet and Rick Milk Flavored Cake Executive Six Course Plated Dinner First Course Pan Seared Foie Gras Caramelized Pears with Fresh Vanilla Beans Second Course Pan Seared Tofu “Scallop” Marinated Tofu “Scallop” Accompanied by a Crisp Snow Pea Shoot and Boston Lettuce Salad Third Course Peppercorn Crusted Lamb Strip Loin Seasoned Lamb Strip with Rich Reduction of Brandy and Lamb Stock Accompanied with Baked Baby Yukon Potato Topped with Caviar. Intermezzo Lemon Sorbet Martini Fourth Course Pan Seared Red Snapper Seasoned Red Snapper over a Bed of Fresh Herb Risotto Fifth Course Roasted Stuffed Quail European Blend Mushrooms Stuffing Accented with a Orange Marmalade Glaze Sixth Course Coconut Soufflé Accompanied with a Sugar Cane and Lychee Crème Anglaise Garden Dinner Menu Breads Service Assorted Dinner Rolls & Sliced Breads Spreads (pre-set) Smoked Trout & Celeriac Banana Pepper, Tomato and Feta ~ Fennel and Crab Ceviche on a Tomato Bouchee & Garden Potato with Caviar and Duck Salad ~ Roasted Pepper and Sage Cured Halibut with Sautéed Chard. ~ Applewood Bacon Wrapped Rabbit Tenderloin with Virginia Goat Cheese Grits and Braised Kale ~ Roasted Tomato Stuffed with Soy Beans, Leeks and Barley on a Bed of Spaghetti Squash. ~ Lemon Verbena Ice Tea Sorbet ~ Pan Seared Foie Gras Accompanied by Purple Potato Hash and Baby Asparagus ~ Grilled Virginia Raised Ostrich with Oven-Dried Tomatoes and Scarlet Runner Beans ~ Braised Wild Venison, Acorn Squash and Liana Green Beans ~ Lemon Chiffon and a Mini Fruit Tartlet |