Dinner Menu Descriptions

These descriptions can help you choose your entree or provide wording if you choose to create printed menus.

All entrees include 2 meats (both served to every guest), one starch and one vegetable.

Tip for your invitations: Please don’t ask guests to choose a meat in advance, since guests will receive both meats. If they choose not to take one, we will offer more of the other. Do add the following text to your RSVP cards: “Please notify us of any dietary restrictions.”. When you submit your final count to us, you’ll see a place to detail all guests with dietary restrictions. We will then prepare specific vegetarian, vegan, gluten or allergen free dishes for those guests.

Meats

Apple and brie stuffed chicken breast with a light curry cheese sauce - the curry adds a hint of spice to balance the apple and cranberry inside

Sage bread-stuffed chicken breast drizzled with warm fruit compote - a dish to remind guests of cooler nights and family gatherings

Slow cooked braised short rib in a veal demi-glace with horseradish on the side - falls off the bone and melts in your mouth

Peppercorn and sea salt rubbed flank steak with chimichurri - served rare to well done

Peppercorn and sea salt rubbed flank steak with port mushroom drizzle - served rare to well done

Leg of duck in a tart cherry sauce - a delightful and refined dish

Pork medallions with whole grain mustard sauce - slow cooked for tenderness

Cod with lemon thyme sauce - a classic Mediterranean preparation, light and earthy

Cod with white wine & garlic - drizzled with butter and browned garlic bits

Salmon filet topped with a dollop of creamy dill sauce - rubbed first with cracked black pepper, sea salt, and lemon

Crab cake with a dollop of remoulade - an upgraded entree to impress all your guests

Starches

Roasted red potatoes with olive oil and rosemary

Potato medley roasted in olive oil, black pepper and sea salt

Country mashed potatoes with garlic, butter, parmesan, and herbs

Sweet cornbread stuffing with golden raisins, celery, onions, and parsley

Vegetables

Asparagus sautéed in butter and sea salt

Broccolini roasted with olive oil, lemon, sea salt

Caulilini roasted with olive oil, lemon and sea salt

Sautéed summer squash with blackened tomatoes and shallots

Roasted Brussels sprouts drizzled with a balsamic reduction

Roasted Brussels sprouts with sauteed bacon and onions

Roasted Brussels sprouts with lemon and olive oil

Green beans almandine

Green beans with sautéed bacon and onions

Green beans seared with blackened grapes and black pepper

Green beans seared with mandarin orange and red pepper

Heirloom carrots in a brown sugar glaze