Seated Dinner Menus

The White Apron Catering

Seated Dinner Menus Photo
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
  • Salmon Dinner

    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


    Cuban Style Roasted Pig


  • Individual Molten Chocolate Cake with Praline Shards, Fresh Berries, and Crème Anglaise
  • The Chocolate Trio: Mini Chocolate Milkshake, Chocolate Truffle Cone, and Chocolate Hazelnut Gianduja
  • Warm Chocolate Bread Pudding with Coconut Ice Cream and Bourbon Sauce
  • Layered Crème Brulee Napoleon with Toasted Hazelnuts
  • rio of Sorbets in a Pastry Tuile with Fresh Berries and Passion Fruit Coulis
  • Frozen Lemon Mousse Tower with Meringue Crust
  • Monkey Island Banana Split
  • Mango and Passion Fruit Parfait with White Chocolate Mousse
  • Poached Fresh Pear stuffed with Mascarpone, Honey, and Walnuts Passed Trays of Assorted Biscotti
  • Old School Strawberry Short Cake
  • Forest Berry Tart with Lemon-Scented Whipped Cream
  • Lemon Sorbet in a Fresh Lemon Shell with Passion fruit Mousse

  • Photo of a Wedding Cake