plated dinner

appetizers
Chilled Lobster soup, Fresh Tarragon
Lobster and Crab timbale, Corn cake, Caviar Cream
Mesclun salad, Goat Cheese Fritter and Marinated Grape Tomatoes
Composed Salad of asparagus, Leeks and Radish
Wild Mushroom strudel, Sherry Shallot vinaigrette, Mâche
Beet and Red Wine risotto, Truffle Pan Sauce
Grilled Boneless quail, Seckle pear, endive, arugula, Balsamic Brown Butter
Lemon and Horseradish Cured salmon, Fingerling potato, Parsley Coulis
Seared Sea scallops, Celery Root puree, Red Wine Reduction
Grilled and Roasted Vegetable Lasagna
Summer Tomato salad, Basil oil, Pine Nuts
Soft Shell crab, Basil Brown butter, Spinach and Sweet Peppers
Corn and Chanterelle soup, Potato Mascarpone ravioli, Roasted Pepper Sabayon
Foie Gras terrine, Riesling gelée, Toasted Brioche
Chilled Lobster salad, Pink grapefruit, and Avocado
entrée
Seared Beef tenderloin, Potato puree, Young Vegetables Spinach & Foie Gras Emulsion Sauce
Mustard Brushed chicken, Summer Bean salad, Olive Oil Potato Puree
Seared grouper, Garlic spinach, Fennel confit, Plum Tomato Gratin
Roasted cod, Celery Root puree, Glazed Baby Carrots
Grilled Shell steak, Tiny beans, Potato Onion Tart
Duck breast, mushroom, confit, potato, ragout, Fig Essence
Seared halibut, morels, peas, Tender Baby Leeks
Sautéed Striped bass, Fennel Blood-orange marmalade, Soft Goat Cheese Polenta
Red snapper, Citrus shrimp, Watercress risotto, Carrot Reduction
Truffle Crusted cod, artichoke, Runner beans, Yukon Gold Hash
Pan Braised monkfish, calamari, Braised White Beans and Roasted Peppers
Grouper medallions, Shellfish broth, Manila clams, mussels, Spring Vegetables
Tuna steak, Citrus Risotto cake, Bok choy, Reduced Balsamic
Slow Roasted salmon, Leek ribbons, Chic Pea frites, Caviar Cream
Braised lobster, bouillabaisse, Yukon Gold potatoes, Baby Artichoke

buffet dinner

salads
Astra Caesar salad, Hearts of Romaine with garlic croutons and parmesan dressing
Chopped Romaine Salad with red wine vinaigrette cucumber, rosemary feta, tomato, kalamata olives and red onions
Mesclun greens, Marinated Cherry tomatoes, Goat cheese, and Citrus Vinaigrette
Roasted Beet Salad with red oak leaf lettuce, candied walnuts, blue cheese, and sherry shallot vinaigrette
Grilled Asparagus Salad with baby arugula, shaved vidalia onions, broken vinaigrette
entrée
Truffle Roasted Chicken with wild mushroom ragout dark chicken jus
Sautéed Atlantic Salmon with ratatouille, citrus pan sauce
Roasted Sirloin with caramelized pearl onions and baby vegetables red wine natural
Herb Baked Sole Roulade with baby vegetable and citrus ragout tarragon emulsion
Walnut Crusted Rack of Lamb with potato and pear chutney caramelized pearl onions and lamb natural
Pecan Crusted Salmon with caramelized endive, four bean salad balsamic brown butter sauce
Caramelized Pork Loin with sweet and sour fruit compote, sautéed sweet potatoes
Caramelized Halibut with wild rice crab pilaf, grilled lemon sweet butter emulsion
Sesame Crusted Chicken with grilled japanese eggplant, haricots verts orange soy glaze
Roasted Veal tenderloin, Wild Mushrooms and Fingerling Potatoes
vegetables
Garlic Scented Broccoli Rabe
Haricots Verts with shaved fennel and maui onions
Caramelized Vegetable Ragout
Roasted Asparagus with oven dried cherry tomatoes
Grilled and Roasted Vegetable Medley
Wild Mushroom Ragout
starches
Black Truffle Potato Puree
Caramelized Potato Leek Gratin
Grilled Vegetable Cous Cous with fresh herbs
Citrus Scented Basmati Rice Pilaf with toasted almonds
Gemelli Pasta with baby spinach, roasted garlic, oven dried tomatoes in a goat cheese cream sauce
Strozzapreti pasta, Sautéed Wild mushrooms, arugula, Mushroom broth, Shaved Parmesan