Fine Dining Catering
A selection of some of our main course entrees, To request a quote or to review our main fine dining menu please follow the corresponding links.
Starters

Filet of Lamb
Prepared over an open flame, served with fig and roasted garlic infused demi glace and rosemary herb oil

Herb Crusted Seared Scalops
Presented on wasabi mash potatoes and miso beurre blanc

Chicken Roulade
Prepared a la sous vide with tomato concasse

Lobster Bisque
Prepared in lobster stock, creme fraiche and a touch of saffron

Dolmas
Our house stuffed grape leaves with fresh, pine nuts and heirloom rice
draped in yogurt sauce and tahini
CHEF’S SPECIAL

Black and White Sesame Crusted Ahi
All loin cut sashimi grade ahi tuna pan seared in herb oil
Accompanied by a mango cilantro vinaigrette
CHEF’S SPECIAL

Crab Caked
Panko crusted crab cakes sauteed in leek oil
Accompanied by cajon remoulade
CHEF’S SPECIAL

Chef Mikael’s Crustacean Salad
Pan fried crustacean cakes, grilled prawns and spring rolls served on a bed of lightly dressed mâche
accompanied by a sweet raspberry fig reduction
Dinner Main Course

Grilled American Kobe
Wagyu beef prepared a'la sous vide with a revers sear, served over roasted sweet potato mash

Filet of Beef Tenderloin
Hand cut medallions prepared medium rare served over black truffle sauce Accompanied by classic buttery pommes puree and lobster garnish

Panko Crusted Halibut
Loin cut halibut, topped with panko and honey roasted almonds
Accompanied by mustard-dill remoulade sauce
CHEF’S SPECIAL

King Salmon
Wild caught Alaskan salmon prepared a la sous vide
Accompanied but wilted braised beluga lentils and a fig infused balsamic reduction

Pan Fried Chicken Breast
Free range chicken pan fried in clarified butter
Accompanied by Asparagus risotto, and chanterelles

Braised Short Rib
Prepared in a classic red wine demi glace
Accompanied a celery root puree and braised vegetables
CHEF’S SPECIAL

Filet of Wild Boar
Wrapped in apple wood smoked bacon and poached a'la sous vide, finished a'la with pecan smoke
Accompanied by truffle mashed potatoes and forest mushroom compote