Seated Dinners

seated-dinner walter burke catering

seated-dinner walter burke catering

Cajun Dinner

Hors D’oeuvresPlated-Chicken_0119-e1335469601554
Spicy Crabcakes with a Red Chile Aioli
Stuffed Mushrooms with Andouille Sausage

First Course
Chicken Étouffée in Puff Pastry Shells on a Bed of Purple Kale

Intermezzo
Mint Julep Sorbet

Main Course
Broiled Lobster with Drawn Butter
Corn Pudding SoufflésSoup_0411

Yams Point Houmas
Whole Wheat and Pecan Rolls

Third Course
Sweet Baby Greens with Artichoke Hearts and Hearts of Palm tossed with a Sherry Vinaigrette
Stilton Shortbread Crackers

Dessert
Praline Cheesecake

 

Southwestern DinnerPlated-Chix_05361-e1335469913225

Hors D’oeuvres
Honey Habañero Shrimp wrapped in Applewood Smoked Bacon
Chicken Mole Empanaditas with a Garlic and Lime Sour Cream Dip
Nopalito and Asadero Quesadillas topped with Salsa Roja

First Course
Housemade Posole with Pork and Red Chile
Warmed Flour Tortillas

Main Course
Juniper and Peppercorn Rubbed Buffalo NY Strip with a Tart Cherry and Merlot Demi Plated-Dessert_0538-e1335288768737Grilled Swordfish with a Lemon Caper Chipotle ButterIndividual Red Chile and Blue Corn Enchiladas Calabacitas

Dessert
Trio of Mousse in a Martini Glass Passion Fruit, Margarita and Mango with Fresh Berries

 

Pre Opera Dinner

Hors D’oeuvres
Seared Tuna with a Green Peppercorn Sauce on Wonton Crisp
Belgian Endive Filled with Camembert, Sun Dried Port Cherries and Spiced Pecans

First CourseAmarillo-Plated-Boeuf0003-e1335469307464-1024x533
House Applewood Smoked Salmon with Black Bread with Saffron Oil,Edamame Garnish and Crème Fraiche

Second Course
Chicken Pate Laced with Slivers of Black Truffles, Pistachio and Cognac
served over Arugula lightly tossed with Rosemary Infused Olive Oil
Green Onion Florette Garnish
Rustic Bread and Butter

Main Course
Tenderloin of Beef topped with a Crab Imperial and Herb Aioli
Tangerine Glazed Carrots
New Potatoes with Thyme
Garnished with Fried Leeks and Rosemary Sprig

Dessert
Poached Black Mission Figs with Armagnac Cream and a Cappuccino Biscotti

 

A New Mexican Wine Dinner

Hors D’oeuvres
Avocado Lime Wontons with Cilantro Lime Dip
Watermelon Gazpacho in Shot Glasses
Chicken Mole Empanaditas with Pumpkin Seed Salsa
Suggested wine pairing: Casa Rondeña Clarion and Viognier

First Course
Salad of Grilled Southwestern Shrimp with Crab and Mango Salsa
Suggested wine pairing: Casa Rondeña Serenade

Second Course
Sliced Breast of Smoked Duck wrapped in Scallion Pancake on a Bed of Arugula
and served with a Guava Dressing
Earl Grey Dinner Rolls and Butter
Suggested wine pairing: Casa Rondeña Cabernet Franc

Main Course 
Medallion of Beef with a Sesame and Tarragon Dijon Herb Crust stuffed with Sautéed Onions
and New Mexico Green Chile served with Porcini Mushroom Sauce
Individual Southwestern Corn Soufflés
Grilled Zucchini with Fresh Thyme and Hazelnut Oil
Vegetarian Strudel
Suggested wine pairing: Casa Rondeña Meritage

Dessert
Apricot Upside Down Cake with Local Pecans and Honey Mascarpone
Suggested wine pairing: Casa Rondeña Port

 

Tuscan Dinner

Hors D’oeuvres
Baked Clams with Herbed Breadcrumbs and Truffle Oil
Veal Polpettes in a Sage Cream Sauce

First Course
Savory Zucchini and Ricotta Cheesecake on a bed of Escarole and Red Endive,
served with Smoked Tomatoes, Braised Cipollini Onions and a Marsala Vinaigrette
Tuscan Chianti Foccacia with Black Grapes

Main Course
Seared Tuna with Grilled Artichoke Hearts, Olives and Lemon Zest on Orrechiette
Spinach Florentine Timbales

Dessert
Caramelized Orange Almond Polenta Cake

 

European Dinner

Hors D’oeuvres
Sun Dried Bosc Pear Slice filled with Camembert and Toasted Macadamia Nuts
Three Potato Pancake with American Caviar and Crème Fraiche

First Course
Veal and Arugula Pate on Cornbread Croustade
served with Grainy Mustard, Cornichons and Shaved Fennel

Second Course
Micro Tatsoi and Wasabi, Roasted Baby Beets, and Shaved Parmesan,
dressed with Roast Garlic and Tangerine Infused Olive Oil
Portuguese Sourdough Rolls

Main Course
Roasted Breast of Chicken with Parsnips, Porcini Mushrooms and Lemon Sage
Pommes Dauphinoise
Haricot Verts Sautéed with Roasted Chestnuts

Dessert
Black Sesame Tuilles filled with White Chocolate Mousse and Poached Plums

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