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Formal 7-Course Dinner for Eight

  • Evening Prelude
    Caviar with Crème Fraîche on Puff Pastry Rounds
    Candied Spiced Nuts
  • Seated Dinner
    Seared Scallops on Asparagus with Osetra Caviar and Champagne Foam
    Wild Greens with Herbed Baked Goat Cheese & Truffle Vinaigrette
    Seared Foie Gras with Mango and Sauternes
    Pomegranate Sorbet (palate cleanser)
    Glazed Salmon with Wild Rice
    Sautéed Brussels Sprouts with Shallots & Whole Grain Mustard
  • Dessert
    Roasted Pears with Pomegranate Glaze,
    Vanilla Ice Cream and Petite Palmiers
    Brewed Coffee & a Selection of Chocolates

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Theater Fundraising Dinner for 12

  • Passed Hors d'Oeuvres
    Vietnamese Shrimp Croquettes with Lemongrass Aioli
    Gazpacho Cucumber Cups
  • Seated Dinner
    Wild Greens with Herbed Baked Goat Cheese
    Roasted Salmon with Cilantro Crust
    Asparagus and Wild Rice
    Bread and Herb Compound Butter
  • Dessert
    Pineapple-Ginger Crepes with Vanilla Ice Cream

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Spring Birthday Celebration for Six

  • Appetizer
    Tuscan Pâté on Crostini
  • Main Course
    Caesar Salad with Garlicky Croutons
    Roasted Halibut with Morels and Asparagus
  • Dessert
    Chocolate Molten Cakes with Mint Crème Anglaise and Raspberry Coulis

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50th Birthday Bash for Eight

  • Appetizers
    Pastrami-wrapped breadsticks with Thousand Island dressing
    Pepperoni & Gruyere Pastry Roulade
  • Main Course
    Wild Greens with Roasted Pepitas, Feta and Dried Cranberries
    Twice-baked Potatoes with Basil and Sour Cream
    Chicken Breasts stuffed w/Asiago Cheese & Asparagus
  • Dessert
    Flourless Chocolate Cake with Coconut-Lime Sorbet

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Picnic Lunch and Dinner for Four

  • Picnic Lunch
    Grilled Shrimp with Charmoula Sauce
    Baba Ghanouj with Pita Toasts
    Feta-Edamame Dip with Radishes, Artichokes, Snap Peas and Asparagus
  • Dinner
    Caprese Salad
    Salmon en Papillote with Lemon, Thyme & Ginger
    Grilled Vegetable Platter
    Cheesecake Fruit Tart

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