1st Course (Choice of):
Heirloom Tomato and Warm Beet Salad.
Served with an aged white balsamic dressing, buffalo mozzarella and grilled crostini.
Grilled asparagus Salad
Served with citrus segments, truffle aioli dressing and crostini.
Bed of Spinach and Strawberry Salad
Served with an aged dark balsamic dressing topped with freshly toasted almonds.
2nd Course (Choice of):
Spinach Stuffed Free Range Chicken Breast.
Accompanied with organic green and yellow beans and garlic mashed potatoes
Grilled Beef Tenderloin
Accompanied with creamy spinach and upsized potato latkes.
Miso Glazed Filet of Bass
Accompanied with steamed baby bok choy and sticky white rice.
3rd Course (Choice of):
Tahitian Vanilla Crème Brulee
Complimented with medley fresh of berries.
Mini Chocolate Lava Cake
Complimented with a scoop of any of the following:
French Vanilla Ice Cream, Alphonso Mango Sorbet, Raspberry Sorbet
Red or White Wine Poached Pear
Complimented with a Tahitian Vanilla Crème Anglaise.
Included with dinner: 1 bottle of house wine, choice Red or White
Company Representing:
Couture Cuisine (Fine Dining Catering and Event Artistry)
http://www.couture-cuisine.com/
**Dinner will be held at auction winners place of residence or any other place specified and supplied by the client.**
**We please ask that reservations are booked at least 10 days in advance.**
**Allergies or any other specific requests will be catered to but must be discussed at time of booking or up to 2 days before selected date.**
Things that will be supplied for the dinner:
Plates, Cutlery, Wine Glasses, Water Glasses.
All cooking utensils will also be brought with caterer.
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