What a beautiful job for our daughter's wedding reception. The food was a truly delicious gourmet experience! And the presentation was elegant. We also appreciate the impeccable clean up. We look forward to working with you again in the future.
Spice of Life
Giva Frachier
San Antonio
 

Plated Dinners

I.

  • Six Leaf Salad tossed with a Honey Balsamic Dressing
  • Pan-Roasted Chicken Breast on an Herbed Chardonnay Sauce with Oven-Roasted New Potatoes and Vegetable Ratatouille

II.

  • Crisp Spinach Salad with Caramelized Walnuts and Pears
  • Fillet of Norwegian Salmon baked in an Olive Tapenade Crust with Saffron Rice and Asparagus

III.

  • Chilled Vegetable “Cocktail” of Cucumber, Tomato and Avocado, with Hearts of Palm and Citrus Vinaigrette
  • Grilled Beef Brochettes on a Shallot and Merlot Sauce, with Wilted Spinach and Israeli Couscous

IV.

  • Southwest Ranch Salad – Crisp Greens tossed with Cucumber, Cherry Tomatoes and Cornbread Croutons, with a Salsa and Buttermilk Ranch Dressing
  • Grilled Chicken Monterrey – topped with fresh Tomato, Avocado and Melted Pepperjack Cheese; on a Roasted Red Pepper Sauce. Accompanied by a Spinach and Parmesan Risotto

V.

  • Classic Caesar Salad tossed with Herbed Sourdough Croutons and Sun Dried Tomato Bits
  • Sautéed Breast of Chicken Marsala with Wild Mushrooms and Tri Colored Orzo Pasta

VI.

  • Greek Isle Salad – Assorted Greens with Cucumber, Tomato, Kalamata Olives, Shaved Red Onion and Crumbled Feta Cheese
  • Baked Chicken Cordon Bleu layered with Smoky Ham and Melted Gruyere Cheese, with a Champagne Cream, Sautéed Spinach and Wild Rice Pilaf

VII.

  • Sliced Tomato and Cucumber Pinwheel Salad with Crumbled Bleu Cheese, Toasted Pinenuts and a Honey Balsamic Dressing
  • A Duet of Bistro Tenderloin of Beef and Macadamia Crusted Shrimp on a Port Wine Dijonaise Sauce with Yukon Gold Mashed Potatoes

VIII.

  • Spinach and Field Green Salad with Hearts of Palm, Slivered Almonds and Mandarin Oranges; Vidalia Onion Vinaigrette
  • Grilled Texas Beef Medallions on a Wild Mushroom and Cabernet Sauce, with an Au Gratin Potato Casserole