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Sample Seated Dinner Menu

Appetizers:

Tuscan Kale Caesar Salad with Butternut Squash and Torn Ciabatta Croutons

Wild Arugula with Crumbled Gorgonzola, Comice Pears and Candied Pecans

Chesapeake Crab Salad, Hass Avocado, Pink Grapefruit and Watermelon Radish

Purple, Gold and Candy Stripe Roasted Beets, Creamy Burrata and Mixed Greens

Buffalo Mozzarella with Prosciutto, Heirloom Tomatoes and Fried Zucchini Blossoms

Vialone Nano Risotto “Primavera” with Local Farmer’s Market Spring Vegetables

Duet of Ahi Tuna Tartare and King Salmon Tartare, Served with Potato Gaufrettes

Pan Seared Sea Scallops with a Corn Velouté, Micro Tarragon and Red Chili Oil

Lobster Bisque with a Cognac Reduction, Celery Foam and Blanched Samphire

Local Heirloom Tomato and Watermelon Gazpacho Drizzled with Basil Oil

Entrees:

Pan Seared Filet of Arctic Char Finished with a Mirin and Ginger Nage

Red Snapper Baked in Parchment, Chinese Black Beans, Shaoxing Wine

Mediterranean Branzino Al Forno Served with Piquillo Pepper Romesco

Chilean Sea Bass Filet in an Asian Style White Miso and Sake Marinade 

Classic Surf and Turf of Steamed Maine Lobster Tail and Filet Mignon

Dry Aged New York Strip Steak Au Poivre with a Red Wine Gastrique

Melting Beef Short Ribs Slow Braised in Chianti with Root Vegetables

Argentine Grilled, Sliced Skirt Steak Served with a Chimichurri Sauce

Turkish Style Baby Lamb Chops with Muhammara and a Saba Drizzle

Oven Roasted Breast of Magret Duck with a Blood Orange Reduction

Traditional Seafood and Fish Bouillabaisse with a Homemade Rouille 

Simply Roasted Free Range Chicken with a Wild Mushroom Ragout

Desserts:

Intense Chocolate Cake with Ginger Ice Cream and Coconut Ice Cream

Local Strawberry and Rhubarb Shortcakes with Fresh Whipped Cream 

Peach Tart Tatin with Cardamom Ice Cream and Buttermilk Ice Cream

Warm Blueberry Crisp Topped with an Oatmeal and Nutmeg Crumble

Bomboloni with Chocolate-Hazelnut, Custard and Raspberry Fillings

Olive Oil Cake with Sauternes and Star Anise Poached Stone Fruits

Profiteroles with Salted Caramel, Fig and Earl Grey Ice Creams

Brioche Bread Pudding with Dried Fruits and Crème Anglaise

Lemon Semifreddo Garnished with Fresh Mixed Berries

Blackberry and Greek Yogurt Panna Cotta Parfait

Vermont Maple and Vanilla Bean Crème Caramel

Apricot and Cherry Strudel with Crème Fraiche

For additional information and pricing please email info@dianegordoncatering.com