Course 1--Cheese
International Cheese Board and anitipasti display
or
Warm Brie wrapped in Puff Pastry with Candied Fruits and Nuts served with Sliced Baguette
Course 2—Amouse Bouche
Duo of Crostini: Pear, Parmesan and Truffle Honey/Filet Herbed Cheese and Fig Onion
Or
Duo of Seafood: Mini Grilled Crab Cake with Tomato Relish & Grilled Shrimp Cocktail
or
Bite of Beef on Frite with Shallot Jam paired with Grilled Shrimp and Avocado Spoon
Course 3—Soup Course
Parmesan Tomato Basil w/ Grilled Cheese Brochette
Or
Authentic Maryland Crab Bisque with Grilled Crab Baguette
or
Golden Gouda and Mushroom Soup with Smoked Gouda Croutons
Course 4—Salad Course
French Lyonnaise Salad: Bacon, Parmesan, Arugula, Shallot, Quail Egg
Or
Field Greens, Cucumber, Tomato, Goat Cheese, Chardonnay Poached Pears
Course 5—Pasta--Rissoto or Ravioli
Butter Poached Lobster Risotto with Asparagus and Shaved Fennel
or
Mushroom Risotto
or
Butternut Squash Ravioli with Sage Sausage and Maple Cream
Course 7—Main Course
Coffee Crusted Filet peared Parmesan Asparagus and Scalloped Potato
Or
Crab and Artichoke Stuffed Salmon with sauteed kale and rice pilaf
or
Lamb Chop with Creamy Garlic Polenta and Sauteed Kale
or
Duo of Sirloin Au Priove with Crab Cake
or
Spiced Red Snapper with Creole Shrimp Sauce
Course 8—Dessert
Rosewater and Cardamom Donut Holes, Candied Pistachio
or
Chocolate Espresso Tartlet, Kahlua crème, raspberry coulis
or
Creme Brulee with Biscotti and Candied Ginger
Menu 2
(Appetizer Choose 2)
Gourmet Cheeses and Crackers
Charcuterie Board
Argentinan Beef Platter (GF) (DF)
Filet and Boursin cheese Crostini (Can be made GF and DF)
Mini Chicken and Waffles (GF) (DF)
Mini Crab Balls (GF)
Short Rib Empanadas (DF)
Butternut Squash and Chicken Sausage Ravioli with Maple Cream
Chicken/Vegetable or Beef Samosas (DF)
Brie and Fruit in Puff Pastry
Artichoke Parmesan Fritters (GF)
Chicken Sate, Peanut Sauce (GF) (DF)
SALAD
Arugula, marinated cherry tomatoes, pears, Goat Cheese and Cranberries
ENTRÉE (Select 2) (Sample Items But Chef Can Give More Options_
Caribbean Chicken With Pineapple and Mango Salsa
Sliced Sirloin with Herb Relish
Crab Stuffed Salmon
Grilled Chicken Piccata or Artichoke and Spinach Stuffed Chicken
Surf and Turf of Sirloin and Scallops
Baby Lamb Chops
London Broil with Mushroom Demi
Sides (Choose 2) Sample Items But Can Add More
Rice Pilaf
Roasted Red Bliss Potatoes or Garlic Mashed Potatoes
Smoked Gouda 6 Cheese Mac & Cheese
Autumn Roasted Squash & Root Vegetables
Sauteed Kale with Red Onions
Sauteed Green Beans and Mushrooms
Parmesan Asparagus
Roasted Brussels Sprouts
Dessert: Choice of Mini Pastries
Other Infomation
Hello my name is Chef Tiana. I am a private chef in the Dmv. As you can see from my past reviews, I go above and beyond to make sure your event is a true success. I have offered you two menus. We can choose a combination of both or modify each one to accommodate each guest. Have no worries about vegan as we can have a substitute for each course that is similar to the dinner so that no one knows it is a different meal item.
