Seated Dinners

 

Cajun Dinner

Hors D’oeuvres
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 Soufflés
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 Dinner

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
Grilled Swordfish with a Lemon Caper Chipotle Butter
Individual 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 Course
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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