This is the most formal type of event. Courses might include salad, entrée with accompaniments, and dessert. Courses are served in succession, by wait staff, and plate presentation is more intricate.

Spring

First Course

Strawberry Salad with Pecan Crusted Goat Cheese and Champagne Vinaigrette

Heirloom Tomato Galette with Honeyed Goat Cheese and Caramelized Shallots

Spring Pea Cream soup with Minted Crème Fraiche and Toasted Brioche Croutons

Entrée

Apricot and Ginger Glazed Seared Salmon

Pan Seared Filet Mignon with Crispy Wild Mushrooms and Old Vine Zinfandel Demi

Roasted Quail with a Blackberry Bourbon Jus

Walnut Crusted Pork Tenderloin with Apple Glaze

Sides

Maple Glazed Roasted Brussel Sprouts

Roasted Asparagus with Garlic Parmesan Butter

Roasted Broccoli Rabe and Cherry Tomatoes in a Lemon Basil Oil

Smoked Gouda Scalloped Potatoes

Spring Peas sauteed in a Lemon Thyme Butter Sauce

Honey-Tarragon Drizzled Rainbow Carrots

Desserts

Blackberry Lemon Ricotta Cheesecake

Bananas Foster with a Vanilla Mascarpone Ice Cream

Flourless dark Chocolate Torte with Bourbon Cream Sauce

Summer

First Course

Hanover Tomato Fresh Made Ricotta Tart in Puff Pastry with Balsamic Glaze and Crispy Basil

Grilled Sweet Corn Gazpacho

Baby Spinach Salad with Roasted Beets, Red Onion, Pickled Blueberries and Feta with Pinot Grigio Vinaigrette

Grilled Peach Panzanella with Burrata Cheese

Cherry Almond Arugula Salad with a White Balsamic Vinaigrette

Entrée

Pan Seared Halibut with a Warm Mango Peach Salsa

Rosemary-Mint Pesto Crusted Grilled Lamb Loin

Cornish Hen with Roasted Pearl Onions and a Red Wine Sauce

Blue Cheese Crusted Filet Mignon with a Cocoa and Cabernet Sauvignon Demi

Pan Seared Crispy Duck Breast with a Cherry Red Wine Jus

Thick Cut Bone In Pepper Crusted Pork Chops with a Smoked Maple Bourbon Glaze

Sides

Sweet Corn Risotto

Lemon-Basil Roasted Green Beans with Blistered Cherry Tomatoes

Grilled Summer Vegetable Ratatouille with a Dill Crème Sauce

Honey Mustard Baby Potatoes

Roasted Broccolini with Wild Mushrooms and a Balsamic Sauce

Braised Fennel with Charred leeks and Crispy Garlic

Desserts

Vanilla Yogurt Panna Cotta with Hibiscus Poached Peaches and Nectarines

White Chocolate Pavlova Nest with Blueberries and Cream with a Champagne Sabayon

Black Forest Chocolate Tart

Key Lime Tart with Dark Chocolate Crust