A Holiday Four-Course Plated Dinner

First Course
you may choose two of the following butlered hors d'oeuvres…

Butternut Squash Puffs
buttery puffed pastry bouchees filled with a rich butternut squash puree
drizzled with a port wine reduction

Cranberry Gorgonzola Wontons
crispy fried wontons with a cranberry, cream cheese, and gorgonzola filling

Second Course
you may choose one soup or salad for your guests…

Carrot Coriander Soup
a rich and creamy blend of carrots, butter, cream and spices

Classic Caesar Salad
fresh romaine with homemade herbed croutons and parmesan cheese
tossed in garlic-anchovy dressing and garnished with fresh lemon

Winter Wild Greens
mixed greens with spiced pecans, apples, dried berries, and goat cheese crumbles in a forest berry vinegrette

Third Course
your guest will pre-order from two of the following entrees…

Tournedos Portabella
polenta cake with roasted portabella mushroom and smoked tomato butter (vegetarian)

Chicken Divan
roasted boneless breasts served on a bed of wilted spinach with dijon cream sauce

Pecan Butter Halibut
oven roasted and drizzled with a sensuous champagne cream and garnished with spiced pecans

Stuffed Flank Steak
rolled with spinach pesto, proscuitto, and roasted red pepper; drizzled with a balsamic demi-glaze

all entrees are served with Chef's choice starch & vegetable accompaniments

Rosemary Rolls
from the Essential Baking Company; served with sweet cream butter

Fourth Course
you may choose one of the following desserts for your guests…

Pumpkin Cranberry Bash
Chocolate Decadence
Caramel Apple Granny Pie

Average cost: $28.00 per person