Dinner Menus

Prepared and served on site

Dinner #1

  • Warmed camembert with fricassee of mushrooms, toasted walnuts and shallots, crackers
  • Mixed greens with shaved fennel pears, candied walnuts, Stilton blue cheese and balsamic dressing
  • Oven roasted rack of lamb coated in herbs and marinated with yogurt
  • Potato and porcini gratin, roasted asparagus
  • Pear, apple and berry crisp with vanilla gelato

Dinner #2

  • Premium blue lump crab cakes with remoulade sauce
  • Seared tuna tatake with ponzu sauce and pickled ginger, wonton crisps
  • Endive and radicchio salad with poached beets and baked goat cheese
  • Beef tenderloin with a port wine shallot reduction
  • String beans sautéed with pine nuts
  • Farro (an Italian grain) with mushrooms and fresh parsley
  • Chocolate pot de crème with Grand Marnier whipped cream

Dinner #3

  • Homemade burrata with figs or plums (seasonal) and crostini
  • Appetizer flat breads with pesto, shrimp and arugula
  • Caesar salad or authentic chopped salad
  • Herb and horseradish-crusted roasted pork tenderloin with chimichurri
  • Cauliflower mashers with parmesan cheese and toasted pine nuts, sautéed asparagus
  • Crème brulee with fresh berries

Dinner #4

  • Moroccan lamb meatballs with pistachios and minted yogurt sauce
  • Shrimp wrapped in prosciutto with red pepper aioli
  • Seafood and andouille sausage paella
  • Braised greens with Applewood smoked bacon
  • Homemade raspberry and mango sorbet with chocolate espresso cookies

Dinner #5

  • Jerk chicken skewers with tomatillo salsa
  • Creamy roasted red pepper soup with crispy tortilla strips and lime crema
  • Seasonal fresh greens with fresh herbs, heirloom tomato, roasted new potatoes, soft boiled farm fresh egg, and tarragon vinaigrette
  • Pan Seared Salmon with balsamic reduction, roasted baby broccoli and crispy herb potato ‘chips’
  • Lemon-raspberry trifle

Dinner #6

  • Fried crab wontons with sesame-soy dipping sauce
  • Beef & chicken satay with peanut dipping sauce, OR
  • Chicken larb in lettuce cups
  • Thai coconut soup with shrimp and chicken
  • Cashew and curry chicken or beef panang
  • Roasted garlic eggplant and fresh veggie stir fry with Jasmine rice
  • Chia ice cream with ginger coconut cookie

Dinner #7

  • Baja shrimp and scallop ceviche or ahi poke with homemade chips
  • White bean and mustard greens dip with fresh bread
  • Shaved fennel salad with ricotta salata cheese and lemon vinaigrette
  • Lemon and harissa-coated chicken grilled with lemon zest couscous and roasted veggies with za’atar
  • Ricotta Cheesecake with warmed brandy infused cherries

Dinner #8

  • Brie and papaya quesadillas with tomatillo salsa
  • Mixed citrus (grapefruit, orange) with red onions and Escarole
  • Beef short ribs slow braised in beer, ancho chili, and coffee
  • Creamy polenta with parmesan & smoked Gouda, sautéed kale
  • Tart Tartin with caramel sauce and vanilla gelato