We customize every menu to meet our clients needs and budget. Below are a few samples of menus from past events. We hope these menus serve as a guide and inspiration for building the perfect menu for your event.
LUNCHEON MENU
1st Course
Butter Leaf Lettuce with European Seedless Cucumbers, Red Cabbage, Sun-dried Tomatoes, Shaved Carrots tossed with a Sun-dried Tomato Vinaigrette
2nd Course
Citrus and Herb Marinated Shrimp
Roasted Fingerling Potatoes with Thyme
Cherrywood Bacon Braised Brussel Sprouts
Dinner Rolls with Truffle Butter
3rd Course
Miniature Lemon Tarts
———–
SPRING DINNER MENU
Appetizer Course
Georgia Peach Salad
Apple Brandy Braised Chicken on Garlic Brie Crostini
Tilapia On An Island
Wine Pairing: Kris Pinot Grigio 2006
Main Course
Champagne & Coconut Rice
Roast Chicken Breast w/Caramelized Shallots
St. Lucia Salmon with an Apple Cider Reduction
Wine Pairing: Kim Crawford Sauvignon Blanc (Marlborough Region) 2007
Dessert Course
CBCB’S | Chocolate, Butterscotch & Cognac Biscotti
Champagne Course
Nicolas Feuillatte Brut Reserve Particuliere (Epernay, France) 2005
————–
FIVE COURSE PRIVATE DINNER
Mixed Green Salad roasted shallot & truffle vinaigrette
Lemon Curry Tilapia with Cherrywood Smoked Bacon Roasted Fingerling Potatoes and sauteed Asparagus
Chef Stan’s 5 Spiced Chicken Breast with sweet & Sour Slaw
Cabernet Braised Beef Short Ribs served with Twice Peppered Skinny Pasta & Fresh Herbs
Brie & Raspberry Puff Pastry
Wine Pairings:
2007 Yves Breussin Vouvray
Cava Casteller Kir Royal
———-
SIX COURSE PRIVATE DINNER
Parsnip Bisque with Crispy Leeks & Peppered Bacon Lardons
Duck Confit Risotto with grilled porcini mushrooms & parmesan crisps
Bourbon Maple Glazed Artic Char with blood orange supremes & roasted cauliflower
Fig & Goat Cheese Stuffed Chicken with brunoise of Crispy Sweet Potatoes
Grilled Pork Tenderloin with Caramelized Shallots & Juniper Berry Demi-glace
Calvados Sponge Cake with Truffle Honey Drizzle & a sip of sherry
Wine Pairings:
2006 Domaine Vigneau -Chevreau Vouvray
2005 Nevis Bluff Pinot Noir
————-
SIX COURSE DINNER MENU
Polenta with Wild Mushroom Ragout
French Seasoned Stuffed Chicken Breast
Raspberry Chipotle Shrimp
Lemon Curry Salmon with Truffle Honey Drizzle
Monte Carlo Salad with Raspberry & Sun-dried Tomato Vinaigrette
Dessert: Assortment of Tarts
Wine Pairing:
2006 Domaine Vigneau-Chevreau Sparkling Vouvray
——-
EIGHT COURSE MENU
Kenyan Coffee Sweet Potato Tartlet
Shrimp and Mango Grits
Crab Salad on Brioche w/ Avocado Mousse
Rainbow Romaine Salad w/Pomegranate Raspberry Vinaigrette
The Cannes Flatbread
Salmon Duo w/Truffle Honey
Caribbean Jerk Ribeye w/Pomme Puree
Absolut Mango Infused Strawberry Tart
Wine Pairings:
Chef Julius’ Sangria
——–
MULTI-COURSE DINNER MENU
Appetizers
Mango Curry Shrimp
Pearls of Risotto
Turkey Prosciutto with Brie & Truffle Oil Crostini
Mains
Cabernet Braised Short Rib with Creole Caramelized Root Vegetables
Pumpkin Ravioli with Marsala & Roasted Turkey Ragout
Riesling Braised Chicken
Green
Asian Pear Salad with Soy Ginger Vinaigrette
Sweet
Nawlins’ Bread Pudding with Praline Chocolate and Rum Sauce
