Seated Dinners

Field Green Salad with Raspberry-Hibiscus Vinaigrette, Toasted Walnuts, Sweet Red Pepper, Blackberries, and Red Onion

Frenched Chicken Breast with Chimichurri Sauce
Roasted Potato Medley
Sautéed Sweet Yellow Peppers and Sugar Snap Peas
Artisan Breads with Butter

Chocolate-Almond Torte with
Brandied Oranges and Chantilly Cream

Kale and Romaine Caesar Salad
With Shaved Parmesan and Herb Croutons

Prime Sirloin of Beef with Port-Demi Glace
Potatoes Gratin
Haricot Vert
Artisan Breads with Butter

Lemon Pound Cake, Riesling Poached Pear,
Honey and Almonds

Fresh Mozzarella Cheese, Hot-House Tomatoes, Roasted Beets and Arugula with Hazelnut-Herb Vinaigrette

Tenderloin of Beef with Béarnaise
Yukon Gold Mashed Potatoes
Roasted Seasonal Vegetables
Artisan Breads with Butter

Crème Brulee with Fresh Berries 

Field Green Salad with Toasted Walnuts, 

Poached Pear, Gorgonzola Wedge and Balsamic Vinaigrette

Rosemary-Roasted Leg of Lamb with Mint Chutney and Demi-Glace

Parsley New Potatoes

Grilled Vegetables

Artisan Breads with Butter

Cheesecake with Berries

Barbecued Shrimp Cocktail with 

Mexican “Street Corn” Relish

Spinach Salad with Queso Panela, Toasted Almonds & Sesame Seeds in Basil Vinaigrette

Pork Tenderloin with Avocado Cream Sauce, 

Pickled Red Onions and Grilled Pineapple

Seasoned Rice

Chayote Squash and Sweet Red Peppers with Pumpkinseeds 

Artisan Breads with Butter

Mexican Chocolate Pot de Crème with Fresh Strawberries