Catering: Dinner Party Menu #3

  • Sweet Pea and Avocado Vichyssoise Shooters with Salsa Finish
  • Grilled Figs with Goat Cheese ~ Balsamic Syrup Glaze
  • Pesto and Artichoke Bruschetta
  • Cajun Corn Cakes with Smoked Tomato Relish
  • Lobster in Phyllo
  • Miniature Beef Wellington

First Course:

  • Hearts of Palm ~ Heirloom Tomato ~ Caper Berries ~ Sweet Onion
  • Boston Bibb Lettuce ~ Fresh Lemon Dill Dressing
  • Baguettes of French Bread ~ Lightly Salted Butter

Entree:

  • Grilled Tenderloin of Lamb ~ Port Currant Sauce
  • Wild Mushroom Risotto Wedge ~ Rosemary Garnish
  • Lightly Roasted Green Top Carrots finished with Wild Flower Honey

Dessert:

  • Wedding Cake or Client’s Choice of Dessert
  • French Roast Coffee and Herbal Tea Service

 

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