|
|
|
|
Elegant Plated Dinner Celebrations
|
Let Alpine Chef pamper you and your guests. Having
a plated dinner in your home or office is superior
to dining in the finest restaurants. You customize
a menu and Alpine Chef takes care of every
detail. Our "Party Planning Checklist" is complimentary with your
event.
Alpine Chefs plated celebrations include a bread
basket, butter rosettes, entree, seasonal vegetable
selections and a choice of one of the following elegantly presented salads:
Alpine Mix Microgreens (French
Endive, Mizuna,
Perilla,
Opal Basil and Amaranth), Julienne Yellow Peppers and Vine Ripe Tomatoes, with White
Balsamic Vinaigrette
House Salad Baby Field Greens with Mandarin Oranges,
Bermuda Onion, Black
Olives,
Herb Croutons and Almonds- Ranch Dressing
Caesar Salad with Asiago Croutons and Grape Tomatoes --lemony Caesar dressing
Baby Spinach and Arugala with Julienne
Carrots and Strawberries
slices- Blush Vinaigrette |
Entree Choices:
10 to 25 guests choose 2
(26 or more guests choose 3) | |
Beef / Veal | Lamb | Chicken / Pork | Salmon |
Sole | Red Snapper / Grouper | Swordfish |
Appetizers |
Desserts
|
| Beef and Veal $23 per person |
Grilled NY Strip Steak --
With Roasted Shallot and Merlot Demi Glace
Black Forest Steak --NY Strip
Steak marinated in our Rich, Dark Secret Marinade then Grilled
Steak fra diavlolo --Pan seared
Tenderloin Steak in Olive Oil, Garlic, Crushed Hot Red Pepper, Sweet Bell Peppers and
Scallions with a Hint of Lemon
Grilled Ribeye- Horseradish
Cream Sauce
T-Bone Steak- With
Shallots and Makers Mark Whiskey
Hickory Sirloin-
With Lemon-Mustard Butter
Veal Porcini- Veal Scaloppini with a
Porcini Mushoom-Marsala Glaze with Wild Mushrooms
Veal ala Borolo- Braised
Veal Tips with Borolo Wine and Portobellini Mushrooms and Grilled Fennel
Veal Osso Buco- Veal
Shanks, Braised in Pinot Grigio, Vegetables and Fresh Herbs
Veal Lemoncello- With
Lemoncello Liquor, Artichoke Hearts, Roasted Red Peppers and Chives
| | back to choices
|
| Lamb- $25 per person |
Lamb Loin Chops Vermont Style-
With a Maple Glaze. Served with a Marsala-Cider Sauce
Braised Lamb Shanks- Roasted
Garlic-Chive, Port Wine, Rosemary and Dried Cherry Julis
Pan Seared Lamb Chop-
Coated with Mint-Chevre Pesto, served with a Merlot Syrup
Lamb loin Provence- Dijon,
Fresh Herbs and Breadcrumbs, slow roasted, sliced and served with Toasted Shallot-horseradish
Demi
| | back to choices
|
| Chicken and Pork $18 per person |
Chicken Saltimboca-
Sauteed with Proscuitto Ham, Fresh Sage and Provolone in a Wine Sauce
Thai Garlic Chicken- Marinated
with Coconut Milk, Fresh Coriander and Yellow Curry Paste. Grilled and served with a
Chili-Honey Sauce.
Chicken Piccata-
Sauteed with Lemon Bits and Capers
Chicken Sorrentino -Topped with
Procuitto, Thin Fried Eggplant, Mozzarella Cheese and a dot of Marinara Sauce. Served in a
Creamy Buerre Blanc Sauce.
Chicken Chantarelle- Slow Roasted with
Herbs dí Provence, served over a Ragout of Chanterelle Mushrooms, Scallions, Fresh
Sorrel, and Red Grapes. Champagne Cream Sauce
Chicken al Greco- Marinated in
Lemon, Garlic and Fresh Oregano, grilled and served with Plum Tomatoes, Red Onions,
Sauvignon Blanc and Crumbled Feta Cheese
Pork Chops Normandy- Loin Chop, stuffed with
Fresh Apples, marinated in Lemon- Tarragon-dijon, grilled and served with a Calvados
Brandy Cream Sauce- over Onion-Apple Confit
Ancho Chili Pork Loin- Rubbed with
Ancho Chili Paste, seared then slow roasted, sliced and served with a Rich Cashew Mole Sauce
Pork Tenderloin Calderano- Stuffed with a
Wild Mushroom-Scallion Duxelle, wrapped in Bacon, slow roasted and sliced --served with a
Braised Leek and White Burgundy Butter Sauce
| | back to choices
|
| Salmon- $ 21 per person |
Sorrel-Grilled with Sorrel
Sauce and Lemon Herb Cream Sauce
Napa Valley- Grilled with
Citrus Smoked Peppers- Chardonnay Cream Sauce
Alsace-Sauteed with
Slivered Prociutto, Endive and Riesling
Maui-Baked Macadamia
Nut Crusted with Tropical Salsa
En Croute-Baked in Puff
Pastry with Wild Mushrooms, Leeks and Dill
| | back to choices
|
| Lemon Sole - $21 per person |
Veronique-Leeks, Shallots,
Grapes, Tarragon, Champagne and Cream
Canton-Sauteed Sesame
Crusted- Orange Ginger Glaze
Maryland-Baked stuffed with
Crab Stuffing - Lemon Cream Sauce
Pacific Rim-Baked with
Enoki Mushrooms, Scallions, Capers, Sweet Peppers and Fresh Dill
Spanish style-In a Saffron
Cream Sauce with Toasted Herb Breadcrumbs
| | back to choices
|
| Red Snapper or Grouper- $23 per person |
Azveril-Sauteed with
Cucumber, Dill and Tomatoes
Longostino- Baked with
Herb Shrimp
Nantua- Baked with Nantua Sauce (Crawfish/brandy-cream)
Pernod-Grilled over
Braised Fennel and Roma Tomatoes with Olive Oil and Pernod Glaze
| | back to choices
|
| Swordfish- $25 per person |
Tuscany- Sauteed Tomatoes,
Salnuts and Rosemary
Pamona- Grilled with
Scampi Sauce
Caribbean- Grilled with
Pineapple Salsa
Sorrento- Stuffed with
Mozzarella, Leeks and Basil --Lemon Buerre Blanc
Messina- Baked Sicilian style-
Olives, Capers, Tomatoes, Pine Nuts and Lemon
| | back to choices
|
| Appetizer Course- add $4.25 |
Feuillete of Lobster -- Golden
Puff Pastry with Leeks, Tomato Concasse and Asparagus in an Armagnac Cream Sauce
Cashew Crusted Diver Scallops-
Served with Yellow and Red Vine Ripened Tomato Julienne, Lambs Lettuce --served with a
Blood Orange Vinaigrette
Menage a trios -- Three
Hot Cheese Pastry Parcels- Bousin and Spinach, Leek and Roquefort and Roast Quail and Camembert.
Scampi with Proscuitto- Jumbo
Gulf Shrimp, stuffed with Shallots, Garlic, Provolone and Vermouth. Wrapped in Proscuitto, baked and served over
Braised Fennel-Sweet Pepper Ragout
Roast Quail Smetane-
Frangelico-Honey Glazed and wrapped in Phyllo with Lemon, Filberts, Grapes and Chervil. Baked and served with a
Port and Orange Sauce
New Zealand Mussels-
Baked on The Half Shell w/Roasted Shallots and Pernod Cream Sauce
| | back to choices
|
| Add an elegantly presented
dessert prepared by our award winning Pastry Chef for
only $3.50 per person! |
Chocolate Marquis Timbale- Hazelnut
Jaconde, Rich Chocolate Grand Marnier Mousse Filling. Presented with an Almond Tuille on a
Painted Plate
Mascarpone and Expresso Mousse- Served in a
Champagne Glute with Layers of Macadamia Nut Krokant and Tuxedo Strawberry
Lemon-Blueberry Barrels- FineTtuille
Barrels filled with Almond Cake and Lemon Mousse and topped with Fresh Blueberries
Berry Sauce
Pear and Current Strudel- Fresh
Pears and Amaretto Currants in a Flaky Strudel Pastry served with Brandied Vanilla
Sauce
Apple Franchipan Tarte- Fluted tart shell filled with a
Lemon-Almond Franchipan and topped with Tarte Apples, Cinnamon, Brown Sugar and
Walnuts
Chocolate Toffee Tarte- Fluted
Almond Tarte Shell filled with Toffee Custard and Dark Chocolate Canache- Fresh
Strawberry Coulis
Zebra Cake- Chocolate
Sponge Cake filled with Chambord-White Chocolate Mousse in Vertical Layers- Chocolate
"Picasso" Painted Plate
Alpine Chocolate Bavarois- Triangle of Dobos
Sponge Cake, Gianduja Mousse and Mascarpone Bavarian Cream
Spanish Vanilla Torte- Almond,
Citrus Cake Laden with Shaved Chocolate, Layers of Apricot Lam, Marzipan and a Chocolate
Ganache Coating
Sorbet Course --add $1.75
Mango Sorbetto- Served in a
Macadamia Nut Florentine Cup
Lemon Sorbetto- Served in a
Frosted Martini Glass with Blue Curacao
Champagne Sorbet- In a
Honey-Vanilla Tuille
| | back to choices | go to top |
|
|
|
