Need to impress? These top of the line menus are designed to do just that.  These five-course served dinners are each plated on unique specialty plates and served by our professional staff.  Specialty plate selections are noted in green.  Price also includes tea, water and coffee table service.

As always, our price includes all staffing required to serve your meals.

Have your own wedding cake and don't need another dessert?  We can easily take off the included dessert adjust the menu price accordingly.

All prices and availability are based on the season and are subject to change.
 

Menu 1  $60.00

Appetizer
Seared sea scallops with micro greens and peppered filo crowns topped with truffle infused olive oil   (small white wavy plate)

Salad
Arugula, endive and radicchio topped with a Riesling poached pear and toasted hazelnuts finished with a sprinkle of crumbled Maytag blue cheese and a Port wine syrup   (black octagon flat bowl)

Soup
Butternut squash soup with crème fraiche and snipped chives   (white wide-rimmed bowl)

Entree
Osso Bucco set atop a parsnip potato puree with haricot vert, baby carrots and a rich veal demi glace. Garnished with fried sweet potato strips   (large white square plate)
                                                         ~~or ~~
Pan seared Frenched chicken with Dijonaise sauce, haricot vert & creamed potatoes   (large white square plate)

Dessert
French Apple Tart.  An individual mini tart shell filled with freshly sliced apples, sugar and topped with a cinnamon glaze.  Plated warm with a scoop of homemade vanilla bean ice cream   (small white triangle plate)

Menu 2  $55.00

Appetizer
Pinot-noir glazed petite lamb chop with apple chutney and homemade chipped blue potatoes   (small white wavy plate)

Salad
Warmed North Carolina goat cheese served in a thin almond pastry shell on top of baby greens garnished with fresh raspberries and topped with a tangy balsamic reduction   (black octagon flat bowl)

Soup
California gazpacho.  A refreshingly cold soup made of tomato, cucumbers, peppers, fresh herbs, vinegar and olive oil   (white wide-rimmed bowl)

Entree
Red snapper roulade (rolled with Boursin and fresh basil), served upon a timbale of Israeli couscous pilaf. With roasted baby vegetables and an orange-saffron broth. Garnished with shaved fennel   (large white square plate)
                                                   ~~or ~~
Pan seared Frenched chicken with Dijonaise sauce, haricot vert & creamed potatoes   (large white square plate)

Dessert
Tiramisu Martini.  One of our specialties, where we take a martini glass and fill it with lady fingers soaked in a coffee liquor syrup, creamy Mascarpone filling and smoothed off with whipped cream and a light dusting of cocoa. A crispy French piroulline cookie finishes off this treat!   (martini glass)