Our plated dinners offer three to four courses, including salad, entrée and dessert. Be sure to ask your sales manager about our seasonal menus.
• Baby lettuce with sun-dried figs, shaved red onion and four-pepper goat cheese with Modena balsamic vinaigrette
• Sea salt-roasted asparagus spears, fresh arugula, Manchego cheese, toasted almonds and basil oil
All entrees are accompanied with chef’s selection of starch and vegetable
• Fish: Herb-crusted halibut with seasonal rice pilaf and broccolini
• Chicken: Parmesan-crusted chicken breast with herb-roasted fingerling potatoes and honey-glazed green-top carrots
• Beef: Seared fillet mignon with cabernet reduction, whipped potatoes with fresh garlic and haricot vert with thyme-shallot butter
• Signature chocolate mousse aquarium shell: A chocolate scallop-shaped shell filled with berry mousse and fruit and crème fraiche garnish
We are happy to accommodate special dietary requests.