Formal Dining

*All formal dinners executed by our company require the presence of a Chef on site to complete the meal.
* Some menus can be adapted for pickup or delivery

Menu A

Arugula, Watercress and Radicchio
with Japanese Persimmons and Toasted Pecans
Parmesan Crusted Grouper
served on a Bed of Red Wine Risotto
Wilted Spinach
Passion Fruit Creme Carmel

Menu B

Crackling Calamari Salad
dressed in a Lime-Chile-Miso Vinaigrette
Medallions of Angus Tenderloin,
prepared Medium Rare and served on a Pillow of Garlic and Rosemary Mashed Potatoes, accompanied by a Sauté of Broccoli Raab and a Red Wine-Beef Essence Reduction
Warm Caramel and Praline Soufflé

Menu C

Chanterelle and Hedgehog Mushroom Broth with Orzo
Fillet of Halibut
Julienne of Carrots and Leeks,
enveloped in Crispy Rice Paper and served on a Bed of Black Forbidden Rice with a Warm Grapefruit Sauce
Chocolate and Macadamia Nut Torte
drizzled with Warm Caramel

Butternut Squash Bisque
served with a Spaghetti Squash, Toasted Almond and Basil Garnish
“Venison” of Beef Tenderloin,
served with Red Wine Braised Red Cabbage and Housemade Herbed Spaetzle
White Chocolate Quenelles
served in a Pool of Raspberry Puree

Menu E

Slow Roasted “Confit” of Salmon,
served on a Bed of Toasted Israeli Couscous with a Mushroom Broth
Filet Mignon
served on a Warm Salad of Swiss Chard, Beets and Zucchini, accompanied by a Basil-Mint Pesto and Roasted Garlic Smashers
Chocolate S’Mores Revisited

Menu F

Lobster Bisque
Herb-Crusted Baby New Zealand Rack of Lamb
served with a Puree of Sweet Potatoes, Frizzled Leeks and a Sauté of Haricot Vert
Mixed Organic Greens,
dressed in a Walnut Vinaigrette with Toasted Walnuts and Stilton
Warm Orange Almond Cake
on a Pool of Cardamom-Poached Pears and Caramel Ice Cream

Menu G

Baby Spinach and Fennel
with Crispy Gnocchi, Parmesan Curls and White Truffle Oil
Honey and Sesame Crusted Chilean Sea Bass
served on Toasted Israeli Couscous with a Wild Mushroom and Smoked Eggplant Broth, accompanied by a Sauté of Seasonal Vegetables and a Star Anise-Infused Sauce
Pear Tart Tatin with Ginger Chantilly Cream

Menu H

Mixed Greens,
with a Tangle of Caramelized Sweet Potato and Beet Threads, dressed in a Michigan Maple-Sumac Vinaigrette
Fillet of Farm-Raised Michigan Lake Trout
served on a Warm Ragout of Michigan Navy Beans with Lemon and Rosemary, a Sauté of Fresh Asparagus and a Michigan Cherry Demi-Glace
Warm Chocolate Ganache Cakes
with Mint Creme Anglaise and Vanilla Ice Cream

Menu I

Our Signature Potato-Poblano-Corn Chowder
served with a Fresh Garden Tri-Color Tomato Salsa
Herb-Roasted Cornish Game Hen
breast-boned, and served with a Melange of Wild Grains accented with Toasted Pecans, a Seasonal Sauté of Vegetables and a Balsamic Glaze
Warm Chocolate and Banana Bread Pudding
with Creme Anglaise

Menu J

Mango “Poke” Tumbleweed
served on a Kaffir Lime Buerre Blanc
Ginger and Lemongrass Crusted Hawaiian Ono
with Garlic Mashed Potatoes, Frizzled Leeks and a Medley of Sweet Corn, Shiitake Mushrooms and Long Beans
Passion Fruit Terrine
in a Pool of Guava Puree

Menu K

Petite Nicoise Salad with Tempura of Ahi
and a Black Olive Tapenade
Medallions of Pork Tenderloin,
served with a Smoked Michigan Apple Relish, Napkin Pudding and a Sauté of Seasonal Vegetables
Classic Creme Brulee
with Fresh Strawberries

Menu L

Smoked Sturgeon “Martini”
with a Petite Vegetable Salad dressed in Creme Fraiche and accented with a Bread “Cigarette”
Warm Beef Tenderloin Medallion and Roquefort Napoleon
layered with Crispy Potato Galletes, and garnished with Wilted Watercress and Spiced Walnuts
Warm Calvados Apple Tart,
with Fresh Apple Ice Cream, Crispy Apple Wafers and a Reduced Apple Cider Sauce

Menu M

Scallop Mousseline
topped with Black Salmon Caviar
Confit of Cornish Game Hen
served on a Bed of Chanterelle Risotto, sauced with Hen Essence, and accompanied by a Melange of Baby Vegetables
Organic Greens dressed in a Lemon-Thyme Vinaigrette
with a Warm Lemon-Thyme Infused Goat Cheese “Haystack”
Orange Tart with a Poppy Seed
Crust and a Soft Meringue Topping

Menu N

Spring Asparagus with Smoked Salmon,
drizzled with a Smoked Salmon Vinaigrette
Pan Seared Duck Breast
served with Duck Essence, Puree of Kumera and a Saute of Fresh Green Vegetables
Almond Tuille Cup with Citrus Sorbet
accompanied by Fresh Seasonal Berries

Menu O

Tempura of Morel Mushrooms
with Sweet Vidallia Onion and a dollup of a Classic French Vinaigrette
Nori-Wrapped Salmon Medallions,
stuffed with a Compote of Wild Ramps, accompanied by a Wild Ramp Cream, Farreki with Harissa, a Steamed Haricot Vert and a Potato-Thyme Waffled Tuille
Warm Apricot and Pecan Tatin with
Housemade Vanilla Ice Cream

Menu P

Petite Pan-Fried Black Bean Turtle Cakes

on a Bed of leaf Lettuce with Avocado, Papaya, Strawberries and Jicaima, dressed in a Peppered Honey-Kaffir Lime Vinaigrette
Caribbean Mahi Mahi
served with Grilled Plantains, a Puree of Yams, Grilled Plantains and a Guava-Mango-Asian Pear Relish
Chocolate Sushi
in a Fresh Berry Coulis with Spun Golden Sugar

Menu Q

Pan Seared Foi Gras
accompanied by a Sauté of Fuji Apples
Medallions of Delicate Monkfish
with a Saffron Buerre Blanc, Turned Potatoes and a Sauté of Spinach
Mixed Organic Greens
with Petite Potato Corn Cakes dressed in a Warm Sherry-Red Pepper Vinaigrette
Chef Antoinette’s Fior di Latte
(Italian Cooked Cream) served in a Pool of Carrot-Cardamom, with Fresh Seasonal Berries

Menu R

Medley of Seasonal Greens
in a Tarn of Smoked Tomato Vinaigrette,
with Curls of Parmesan and Sweet Corn
Grilled Quail
served on a Bed of Soft Polenta with Quail Essence, Toasted Pine Nuts, Fire Roasted Red Capsicum and Snap Peas
Individual Rose Petal and Lavender Angel Cakes
in a Pool of Plum Coulis

Buffet Dinner Samples

MENU #1*

Braised Pork with Wild Mushrooms and White Wine
Soft Polenta
Green Beans
with Brown Butter and Pine Nuts
Mixed Greens and Fennel Salad with Vinaigrette
French Bread and Butter
Pumpkin Cake Terrine
with Mascarpone and Caramelized Apples, served with Cranberry Glaze

MENU #2*

Breaded, Breast of Chicken
Stuffed with Wild Mushrooms and served with a Michigan Cherry Sauce
Forbidden Rice Pilaf,
Sautéed Tri-Color Peppers, Asparagus, and Peapods
Mixed Greens Salad with Vinaigrette
Chocolate Nancy Torte
with Spiced Pecans, Lemon Cream, and Berry Puree

MENU #3*

Marinated, Roasted Beef Tenderloin
with Grilled Portabella Mushrooms and Beef Essence
Gratin of Potatoes
Sauté of Fresh Seasonal Vegetable
Mixed Greens Salad with Vinaigrette
Cranberry-Pear Crisp
with Oatmeal-Pecan Topping and Caramel Sauce

Menu #4*

Roasted Smoked Veal Loin
with Shiitake Mushrooms, Garlic, Thyme, and Cabernet Demi-Glace served with Winter Squash and Braised Lentils
Mixed Greens and Fennel Salad
with Roasted Peppers and Vinaigrette
Warm Gingerbread with Sautéed Apples
and Cider Sabayon

MENU #5*

Escalopes of Warm Slow-Roasted Salmon Fillet,
accompanied by Horseradish Cream and Caramelized Onions
Seared Tenderloin of Beef,
served with Calvados and Crispy Shiitake Mushrooms
Herb-Roasted Baby Redskin and Yukon Gold Potatoes
Steamed Snap Peas and Roasted Red Peppers
Classic Creme Brulee

MENU #6 *

Herb Roasted Breast of Chicken
topped with Caramelized Onion Relish (of Shallots, Garlic, Leeks, Spanish and Red Onions, and Thyme)
Penne Pasta
with Shiitake Mushrooms, Roasted Garlic, and Basil
Sauté of Seasonal Vegetable
Mixed Greens Salad with Vinaigrette
Chocolate Ganache and Raspberry Tart

Menu #7 *

Braised Duck in Red Wine
with Lentils, Bacon, and Thyme
Roasted Carrots, Parsnips, and Turnips
Fennel, Watercress, and Green Bean Salad
with Saffron-Poached Pears
Gateau Basque with Cranberry Puree

MENU #8*

Roasted Salmon
topped with Roasted Fennel, Basil, Imported Olives and Roasted Peppers
Sundried Tomato Couscous
Sautéed Snow Peas and Green Beans
with Pine Nuts
Mixed Greens Salad with Vinaigrette
Fig, Walnut, and Orange Tart

Menu # 9

Michigan Maple Smoked Chicken Breasts,
sliced and served with a Michigan Cherry Salsa
Melange of Wild Grains with Roasted Sweet Potatoes,
Toasted Pecans, Fennel and Pear, dressed in a Walnut Vinaigrette
Salad of Arugula, Roasted Peppers, Green Beans, Shaved Parmesean
and a Classic Vinaigrette
Old Fashioned Devil’s Food Cake

Menu #10

Chicken Provencal
(Chicken Marinated in Herbs de Provencal, Roasted with Fresh Tomatoes, Capers, Imported Olives, Basil and Fresh Oranges)
Roasted New Potato, Baby Bean and Roasted Red Pepper Salad
dressed in a Light Vinaigrette
Hazelnut Shortcakes
with Macerated Nectarines and Blueberries with Chantilly

Menu #11

Escabeche of Mahi Mahi
(Fillet of Mahi sauteed and marinated in Fresh Orange and Lime Juice, Onion, White Wine and Spices)
Served on a Crispy Napa Cabbage-Jicaima-Mango Slaw
Black Bean-Corn-Salsa Salad
Roasted Plantains, Sweet Potatoes and Turnips
Chocolate Caramel Macadamia Nut Torte

Menu #12

Grilled Tenderloin of Beef,
sliced and served at Room Temperature with an Apple-Horseradish Cream and a Sundried Tomato Pesto
Roasted New Redskin Potato Salad
with Asparagus and Arugula
Navy Bean, Fennel, Gruyere and Arugula Salad
dressed in a Tarragon Vinaigrette
Classic Tiramisu

Menu #13*

Mixed Grill of Lemon Rosemary Chicken Kebabs, Marinated Beef Tenderloin Skewers,
and Fire-Roasted Vegetable Skewers
Black Eye Pea, Ham and Macerated Tomato Salad
Sweet Corn with Roasted Sweet Peppers
Classic Caesar Salad
Pineapple Upside Down Cake

Menu #14

Grilled Moghul Lamb
(Boneless Leg of Lamb marinated in Unique Indian spices)
Grilled Duck Legs
with a Roasted Garlic and Balsamic Vinegar Glace
Grilled Polenta Diamonds
with a Fire-Roasted Red Pepper Relish, Melange of Roasted Seasonal Vegetables
Mixed Greens
dressed in a Lemon-Thyme Vinaigrette
Chocolate Cashew Flan
with a Michigan Cherry Compote

Menu #15*

Grilled Fillet of Salmon
with Scallion-Basil-Lime Butter
Grilled Beef Tenderloin
served atop Grilled Portabellos
Roasted Yukon Gold Potatoes
with Fennel, Pancetta and Saffron
Asparagus and Snow Pea Salad
Cornmeal Cake
with Rosemary Syrup and Berries

Menu #16

Sake Marinated Hawaiian Ono
crusted in Sesame Seeds and Honey, topped with Crispy Leeks and served on a Crispy Asian Slaw dressed in a Kaffir Lime Vinaigrette
Teriyaki-Glazed Tenderloin Medallions,
served Medium-Rare with Thai Marinated Mushrooms, over a Asian Pear-Mango-Cantaloupe Slaw
Jasmine Rice Pilaf
Roasted Asparagus
dressed in a Yellow Pepper Salsa
Peach Tart Tatin,
with a Roasted Pecan Crust and Housemade Jack Daniels Ice Cream

Menu #17

Whole Smoked Michigan Lake Trout
smoked with Fresh Lemon and Aromatic Herbs, served with Cornichon, Capers , Red Onion and a Fresh Herb Sauce
Breaded, Pan-Seared Chicken Breasts,
stuffed with a Shiitake Mushroom Duxelle, served with a Michigan Cherry Salsa
Michigan Navy Bean Salad
with Lemon and Rosemary
Roasted Seasonal Asparagus
Mixed Organic Spring Greens
dressed in a Michigan Maple-Sumac Vinaigrette with Johnny Jump Ups
Rhubarb and Strawberry Crisp
with Caramelized Oatmeal topping and Chantilly Cream

*All Menus come with Fresh Breads and Coffee Service

*Menus indicated with an *Asterick indicate foods that will require the presence of a Chef . If this is not an option, please let us know so that we can custom design your menu

Pricing starts at $24.00 per person

Appetizers can be added for additional cost.
And of course, everything can be mixed or matched according to your wishes.