Seated Dinner Menus
The White Apron Catering
Menus may be mixed or altered to better suit your needs. Service Staff, China, Flat Ware, Glass Stew Ware, Tables, Chairs, and Linens are available for an additional charge. Prices available upon request.
Appetizer Course
Gulf Shrimp Cocktail with Shallot-Dill Sauce
Truffle-Scented Wild Mushroom “Cappucino”
Stacked Chopped Salad of Cucumber, Avocado, Tomato, Radish, and Micro Greens with Chive-Infused Olive Oil and Balsamic Reduction
Heart of Romaine Caesar with White Anchovies, Shaved Parmesan, and a Foccacia Croustade
Pear “Carpaccio” and Gorgonzola Salad with Arugula and a Champagne Vinaigrette
Iceberg Wedge Salad with GrapeTomatoes, Picked Onion, Crispy Pancetta, and a Balsamic-Gorgonzola Dressing
Fresh Heart of Palm and Heirloom Tomato Salad in a Parmesan Basket with a Champagne-Basil Vinaigrette
Tower of Beefsteak Tomato, Fresh Buffalo Mozzarella, and Fresh Basil With a Balsamic Reduction and Cracked Black Pepper
Fresh Vegetable Summer Roll with Micro Greens and a Sesame Vinaigrette
Roast Beet and Chevre Napoleon with Toasted Pistachios and a Balsamic Glaze
Steamed Fresh Artichoke
Stuffed With Jumbo Lump Crab
Over Organic Baby Greens with a Saffron Aioli
Jumbo Lemon Shrimp over a Moroccan Roasted Pepper Salad
Cakes with Mustard Sauce, or Chili-Lime Aioli
Grilled Boneless Quail wrapped in Crispy Pancetta with Wilted Greens and Crisp Shallot
Roast Golden Sea Bass Medallion with Sauce Choron
Seared Rare Sesame Tuna Loin with Wakami Salad and Ponzu Sauce
Seafood Cocktail of Colossal Lump Crab, Jumbo Shrimp and Cocktail Crab Claws with Fresh Lemon and Red Cocktail Sauce
Crab Salad Timbale with Heirloom Tomato Confit And a Lemon-Basil Aioli
Ahi Tuna Poke with Grilled Avocado, Golden Tomato Pico di Gallo, and Crispy Wontons
Fresh Buratta and Heirloom Tomato Salad With Fresh Basil, Cracked Pepper, Balsamic Reduction, And an Olive Cruoustade
Entrees
French Breast of
Free Range Chicken
Stuffed with Chevre and Arugula,
Roast Red Pepper Coulis,
Fresh Herb Risotto,
and Sautéed Baby Patty Pan Squash
Grilled Free-Range
Chicken Paillard
With Wild Mushroom and Sundried Tomato Ragout,
Lemon-Herb Risotto and Fresh Roast Asparagus
Sesame Seared Fillet of Organic Scottish Salmon
With a Ginger-Soy Reduction,
Jasmine Rice, and Baby Bok Choy
Pan Sautéed Fresh Florida Snapper
with Key Lime Remoulade,
Warm Sweet Potato Salad
and Edamame-Grilled Corn Succotash
Herb Roast Veal Chop with
Roast Shallot Demi Glace
Wild Mushroom Ragout,
Sautéed Spinach,
And Gorgonzola Smashed Potatoes
Sake Marinated Roast Sea Bass
with a Coconut-Curry Sauce,
Sautéed Spinach,
and Black Beluga Rice
Grilled Prime Fillet of Beef au Poivre (or Bearnaise)
Sweet Potato and White Potato Tart,
And Roast Fresh Asparagus
Braised Boneless Beef Short Ribs
with Root Vegetable Mash and Crispy Brussels Sprouts
Roast Rack of Lamb
with Pinot Noir Demi Glace,
Roast Fingerling Potatoes,
And Roasted Baby Vegetables
Pistachio-Crusted Loin of Lamb, Red Wine Demi,
With Sweet Potato Puree
and Sugar Snap Peas
Tamarind Glazed Shrimp
and Scallops on
Sugarcane Skewers
Over a Bed of Orange-Fennel Slaw
with Sweet Potato Mash
Peppercorn Seared Halibut
Over a Warm Orange-Fennell Slaw
with a Quinoa Pilaf (Gluten Free)
Jumbo Lump Crab Cakes
with Remoulade,
Meyer Lemon Risotto
and Roast Fresh Asparagus
Dual Entrée
French Breast of Free Range Chicken Stuffed
with Chevre and Arugula
And Lump Crab Cake with Pommery Mustard Sauce,
And Roast Baby Vegetables
Sesame Seared Fillet of Salmon
with a Ginger-Soy Reduction,
Roast Fillet of Beef
with 5-Spice Asian Demi Glace Jasmine Rice and Baby Bok Choy
Herb Roast Veal Chop and
Pancetta-Wrapped Colossal Shrimp
with Roast Shallot Demi Glace, Wild Mushroom Ragout, Broccoli Rabe,
And Gorgonzola Mashed Potatoes
Sake Marinated Roast Sea Bass
with a Coconut-Curry Sauce
And Hoisin Glazed Duck Breast with
Sautéed Spinach and
Black Beluga Rice
Fillet of Beef with Green Peppercorn Demi,
Stuffed Lobster Tail,
Steamed New Potatoes
with Buttered Leeks,
And Grilled Baby Vegetables
Tamarind Glazed Shrimp
and Scallops on Sugarcane Skewers
and Rack of Lamb
with Pinot Noir Demi,
Orange-Fennel Slaw
and Sweet Potato Mash
