Seated dinners
Appetizers:
Rosemary roasted Bosc pears, pecorino, pancetta and toasted pignoli over baby arugula, sherry vinaigrette
Organic greens with shaved Gala apples, crumbled blue cheese, Medjool dates and pecans, champagne vinaigrette
A trio of ceviches - Ahi tuna in a sesame-ginger emulsion; bay scallops in a coconut-lime-basil marinade; salmon cured with orange zest and dill, served in square shot glasses
English pea bisque garnished with fresh crabmeat and red pepper coulis
Sliced vine ripened tomatoes, imported Buffalo mozzarella, roasted red and yellow peppers, Prosciutto di Parma, drizzled with extra virgin olive oil and balsamic syrup
Entrees:
Chesapeake crab cakes with a lemon-chive beurre blanc, crispy fingerling potatoes
Oven roasted free range chicken with wild mushroom sauce, creamy polenta
Tenderloin of beef, Syrah reduction sauce, potato and celeriac gratin, broccoli rabe
Rack of New Zealand baby lamb au jus with a carrot flan and cipollini onions
Pan seared filet of Arctic char with a Riesling sauce, artichoke risotto and grilled asparagus
Plated Desserts:
Warm strawberry rhubarb crisp with vanilla ice cream
Pear strudel with rum raisin crème fraiche
Classic apple tarte tatin with caramel sauce and whipped cream
Raspberry-almond torte with fresh berries
Dulce de leche tiramisu
(The selections listed above can be adapted to a buffet format.)
