Seated Dinners

Each of our formal dinner menus are custom designed using the freshest seasonal ingredients to perfectly fit your tastes and preferences.

Seated dinners have one or two entree choices with accompanying side dishes, vegetables and breads. Desserts, salads and appetizers vary as to your particular needs. We usually serve appetizers butler-style prior to dinner for an elegant touch.

The following menu suggestions are suitable for small intimate dinners in private homes and for larger events in locations that have kitchen facilites. Prices for elegant seated meals will vary by menu, seasonality and market prices. In general, smaller dinner parties with several courses will begin at $45.00 – $50.00 and up, per guest, plus catering staff.

Entrees

Roast Tenderloin of Beef with Shitake Madeira Sauce
Roast Prime Rib of Beef
Herb Roasted Loin of Pork with Red Onion-Merlot Marmalade
Pecan Encrusted Wild Alaska King Salmon Filets
Sesame Ginger Fresh Salmon with Black & White Sesame Seeds
Corvina (California Sea Bass, sustainable) with  Roasted Red Pepper Coulis
Lime-Ginger Glazed Corvina (California Sea Bass, sustainable)
Halibut Baked in Fresh Pesto Creme
Halibut Filets with Sautéed Sweet Red and Yellow Peppers
Halibut Oven Roasted in Black Bean Sauce
Pecan & Sausage Stuffed Chicken Breast with Orange Sauce
Chicken on a Bed of Leeks with Gruyere Cheese
Chicken Stuffed with Roasted Hazelnuts & Gorgonzola Sauce
English Country Chicken
Tuscan Chicken with Tender Gnocchi
Chicken Stuffed with Three Cheeses and Toasted Pecans
Moroccan Chicken with Prserved Lemons & Apricots
Boneless Breast of Chicken and Prawns in Port Wine Sauce
Dijon Chicken with Honey-Dijon Sauce
Classic Coq au Vin
Hazelnut and Pesto Lasagna

Side Dishes and Vegetables

Oven Roasted Harvest Vegetables
Garlic Mashed Red Potatoes
Rosemary Roasted Baby Red Potatoes
Basmati Rice Pilaf with Sweet Peppers & Toasted Almonds
Orzo Pasta with Spinach, Bleu Cheese and Walnuts
Caramelized Onion & Bleu Cheese Mashed Potatoes
Garlic Mashed Yams
Grilled Vegetables with a Dusting of Feta Cheese
Asparagus with Light Curry Crème
Sautéed Green Beans with Lemon Zest & Cracked Pepper
Sliced Tomatoes with Mozzarella Cheese and Basil
Sautéed Seasonal Vegetable Medley
Tomatoes Provencale
Spaghetti Squash with Nutmeg & Butter
Creamed Spinach

Desserts

Bananas Foster Ladled over a Deep Chocolate Brownie and White Chocolate Mousse
Tiramisu Tower over Stars and Bars of Chocolate and Caramel
Sherry Pound Cake Triangles with a Confiture of Mixed Berries and Topped With Vanilla Crème Chantilly
“Stars” Almond Tarte Topped with Whipped Mocha Crème
Strawberry Martini with Grand Marnier Crème
New York Cheesecake Topped with Northwest Berry Compote and Marscapone Triple Crème
Deep Chocolate Mousse Cake on a Puddle of Raspberry Coulis, Topped with Grand Marnier Crème and Dusted with Dutch Cocoa
Chocolate Stars and White Chocolate Clouds
A Chocolate Tulip Shell filled with White Chocolate Mousse on a Sea of Crème Anglaise
Glazed Oranges with Raspberry Coulis and Fresh Mint
Strawberries with Grand Marnier Crème
Old Fashioned Strawberry Shortcake (real biscuits!)

Hors d’Oeuvres Suitable for Butler Service

Roasted Baby Red Potato Boats Filled with Caramelized Onion Creme
Ngiri and Maki Sushi with Wasabi and Shoyu
Won Ton Cups with Baby Shrimp or Bay Scallops
Roasted Vegetables in Won Ton Cups
A Medley of Wild Mushrooms in Tiny Tart Shells
Guacamole Shrimp on Blue Corn Chips
Tiny Tartlets Filled with Curried Chicken Almond Salad
Peanut Chicken Satays with Gado-Gado Sauce
Devils on Horseback
Bacon Parmesan Breadsticks
Bacon Wrapped New Potatoes
California Strawberries Piped w/ Orange Cheese
and Chopped Pistachios
Kalamata Olive & Pesto Crostini
Sun Dried Tomato & Boursin Crostini
Tomato & Fresh Basil Crostini
Gorgonzola and Pistachio Bruchetta
Portobello & Crimini Mushroom Bruchetta
Roasted Vegetable Bruchetta with Asiago Cheese
Spanakopita
Crab Stuffed Mushrooms
Stuffed Mushrooms Provencale
Mushrooms Stuffed with Bleu Cheese and Toasted Walnuts
Mushrooms Stuffed with Smoked Salmon Pate’
Mushrooms with Asiago Polenta and Toasted Pecans
Sicilian Finger Sandwiches
Florentine Roll-ups
Forrestiere Pate’ on Herbed Croutons
Blue Cheese Cups with Red Grape Salad
Cucumber Boats with Smoked Salmon Hash
Three Cheese Toasts
Mini Beef Wellingtons w/ Horseradish Sauce
Tequila Lime Prawn Shooters w/ Chipolte Mayonnaise
Prawn Shooters w/ Horseradish Cocktail Sauce
Malaysian Prawn Shooters