top of page

Classic Dinner Menu Inspirations - Winter 2026​

A great variety of classic dishes from which to create the perfect menu.

​
 


Hors D'oeuvres
Placed: 

  • Charcuterie and Cheeses with Cornichons, Olives, Breads and Crackers

  • Crudite Vegetables with Green Goddess Dip

  • Mezze: Hummus, Babaganouj, Marinated Feta, Pita Bread, Red and Yellow Bell Peppers


Passed: 

  • Chilled Shrimp with Dijon Dill Shallot

  • Smoked Salmon on Black Bread with Lemon Cream Cheese

  • Roasted Baby Gold Potatoes with Creme Fraiche and Caviar

  • Butternut Sage Crispy Wontons

  • Bacon-wrapped Dates stuffed with Cream Cheese

  • Antipasta Skewers with Marinated Artichoke, Olives, Salami, Mozzarella, Pepperoncini, Cheese Tortellini

  • Ahi Tuna Tartare on Cucumber Chip

  • Crostini with Whipped Ricotta and Honey with Pistachios

  • Crostini with Filet Mignon and Rosemary Aioli

  • Crostini with Caramelized Herb Mushrooms

  • Spinach Phyllo Parcels with Feta, Pine Nuts, Lemon Zest

  • Lamb Meatballs Raspberry Jalapeno Glaze

  • Lump Crab Cakes Lemon Herb Aioli

  • Goat Cheese Mousse on Belgian Endive Leaf, Pomegranate

  • Pear Brie Phyllo Triangles


First Course 

Salad:

  • Prosciutto-wrapped Arugula Salad with Pine Nuts and Burrata Cheese, Balsamic Reduction, Toast

  • Knife and Fork Wedge Salad, Crumbled Bacon, Cherry Tomatoes, Red Onion,Buttermilk Blue Dressing

  • Roasted Beet Salad with Pears, Walnuts, Gorgonzola, Orange Vinaigrette

  • Kale Caesar, Grated Parmesan, Red Onions, Romaine, Herb Croutons, Classic Caesar Dressing

  • Beef Carpaccio, Arugula, Shaved Parmesan, Brown Butter Breadcrumbs, Extra Virgin Olive Oil, Lemon Juice

  • Sprouts and Squash Salad: Roasted Brussels Sprouts, Maple-glazed Butternut Squash, Kale, Dried Cherries, Pumpkin Seeds, Candied Pecans, Pecorino Romano, Honey Mustard Vinaigrette

  • Endive Salad with Blue cheese, Toasted Walnuts, Pickled Pears, and Shallot Orange Vinaigrette

  • Salmon Tartar with Avocado, Capers, Lemon, Toast Points

  • Baked Pecan-crusted Goat Cheese Salad, Baby Greens, Red Wine Vinaigrette


Soup:

  • Creamy Mushroom with Chive, Crema, Roasted Shitake

  • Leek and Potato with Crispy Prosciutto

  • Butternut Carrot Ginger Soup, Curry Cream

  • Shrimp Bisque, Sherry, Brown Butter Shrimp

  • New England Clam Chowder

  • Tomato Soup with Buttered Croutons and Creme Fraiche


Main Course:

 

  • Beef Wellington with Mushroom Duxelles, Prosciutto, Puff Pastry, Demi glacé 

  • Lobster and Blue Crab Tagliatelle with Spanish Chorizo, White Wine, Garlic

  • Duck Breast a l’orange , Asparagus, Forbidden Black Rice

  • Herb-crusted Seabass, Sauteed Spinach, Cauliflower Puree

  • Pork Wienerschnitzel, Spaetzle, Sautéed Fennel with Apple

  • Seared Salmon with Lemon Caper Sauce, Dill Potatoes, Broccolini

  • Beef Short Rib with Creamy Polenta, Smoked Bacon, Tomato, Mushrooms

  • Beef Tenderloin Bearnaise with Whipped Yukon Gold Potatoes, Roasted Asparagus, Wine Sauteed Mushrooms

  • Grilled Lemon Herb Chicken with Pan Sauce with Zuni Sourdough Panzanella, Roasted Cauliflower and Carrots

  • Dijon Herb-crusted Lamb Chop with Pear Parsnip Puree, Caramelized Carrots, Shiraz Demiglace

  • Halibut Paupiettes a La Daniel with Potato Crust, Barolo Sauce, Sauteed Leeks, Artisan Mushrooms

  • Ancient Grain and Bean Parcel with Phyllo Wrapped, White Beans, Quinoa, Sweet Potato, Smoked Paprika, Garlic,  Roasted Pepper Relish

​

Desserts and Such

  • Grand Marnier Souffle with orange Supremes

  • Spiced Apple Turnover, Vanilla Ice Cream 

  • Chocolate Supernova Molten Cake,Vanilla Ice Cream, Fresh Berries

  • Moon Pies, Marshmallow, Dark Chocolate Dipped

  • Raspberry Blueberry Crumble, Crisp Oat Pecan Topping, Strawberry Ice Cream

  • Coupe Colonel: Lemon Sorbet with Vodka Topper

  • Bananas Foster, Caramel Rum Sauce, Vanilla Ice Cream

  • Cheese Course, 4 Cheeses, Raw Honey, Nuts, Fruit Chutney, Crackers

bottom of page