Seated Dinners (Fancy Little Dinner Parties)

Here are a few sample menus offered as food for thought. Menu possibilities are as boundless as your imagination, so we welcome your ideas.

Dinner Party Menu # 1:   

Hors d'oeuvres
Smoked Salmon and Cucumber with Dilled Montrachet on Wheat Toasts
Mushroom Paté in Pastry Cups
Salad
Mixed Greens with Bacon, Goat Cheese, Grape Tomatoes, Caramelized Pecans, Lemon Vinaigrette
Dinner
Chicken Marsala with Pancetta and Cream
Savory Saffron Rice with Diced Vegetables 
Roasted Asparagus with Balsamic Vinegar Splash
Pocketbook Rolls and Rosemary Scones
Dessert
Chocolate Pot de Crème with Almond Crunch Wafer

Dinner Party Menu # 2:  

Hors d'oeuvres
Asian Shrimp Toast with Cilantro
Roquefort in Belgian Endive Leaves
Salad
Herbed Montrachet Fritters on Mesclun with White Balsamic Dijon Vinaigrette Dressing
Dinner
Asian Roasted Pork Tenderloin with Currant Port Sauce
Rosemary Parmesan Polenta
Asparagus Soufflé with Curried Pea Sauce
Sourdough Rolls and Sweet Potato Biscuits
Dessert
Pear Tartin

Dinner Party Menu # 3: 

Hors d'oeuvres
Spicy Shrimp on Avocado Toast Squares
Blue Cheese Fritters
Appetizer 
Seafood Margarita with Jumbo Shrimp, Lump Crabmeat, Mango, Oranges, Cilantro and Lime Juice
Dinner
Grilled Beef Tenderloin stuffed with Herbed Spinach and Goat Cheese
Crunchy Potato Croquettes
French Green Beans with Shallots and Toasted Pine Nuts
French Hard Roll with Butter Rosettes
Dessert
Individual Glazed Chocolate Ganache Cakes with Raspberry Coulis

Dinner Party Menu # 4:   

Hors d'oeuvres
Mustard Parmesan Crisps
Mini French Pissaladières (Puff Pastry Pizzas with Olive and Tomato Tapenade)
Soup
Roasted Red Pepper and Tomato Soup
Dinner
Lump Crabmeat Cakes w/ Orange Tarragon Sauce
Fried Green Tomatoes
Corn Flan with Corn Tomato Relish
Sourdough Rolls and Cheddar Dill Scones
Dessert
Dark Chocolate Orange Tart with Toasted Almonds

Dinner Party Menu # 5:   

Hors d'oeuvres
Spicy Shrimp on Avocado Toasts
Appetizer
Wild Mushroom Tart
Entrèe
Pan-Seared Sea Scallops with Green Curry Sauce and Mango Papaya Salsa served over Jasmine Rice
OR
Rack of Lamb with Mint Pesto over Rosemary Polenta
Salad
Poached Pear Slices with Mixed Greens and Champagne Honey Vinaigrette
Cheese Course
Boucheron, Saga Blue, Spanish Manhon with Rice Crackers, Bremner Wafers
Dessert
Fresh Berry Napoleons

All menus are market price-per-person. Call 352-0527 for details.

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