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Dinner Package #1

Appetizers

Maryland Crab Cakes –served in a Asian spoon and topped with a mango salsa
Curried chicken Salad in a pate a choux puff
Spanikopita – triangular pastry filled with spinach & feta

Soup Course
Bisque Roast Red Pepper

Salad – Choose one
a)Spinach & Watercress Salad –Dijon Lemon Dressing
b)Arugula and Parmesan salad with a raspberry Vinerigette
Fresh baked pull bread and whipped butter

Entree
Salmon w/dill sauce
Paired with Tenderloin of Beef with garlic horseradish sauce.

Your Choice Of Two Accompaniments
Saffron Orzo
Rosemary Roasted Potatoes
Rice Pilaf
Green Beans and Carrots
Grilled Vegetables

Dinner Package #2

Passed Hors d’ Oeuvre
Vegetable Pot stickers with a ginger soy sauce
Cheese and Fruit kabobs
Chili Cocktail Shrimp – served in Martini Glasses with a red cocktail sauce

Salad Course
Baby Greens Tossed with goat cheese, dates, pine nuts, red onion and corn dressed with a balsamic Vinaigrette

Entree
Rosemary Roast Pork Loin –drizzle with a rich sage Au jus
Parmesan Crusted Chicken Breast-butter lemon caper sauce

Choice of two side Items
Spanish Saffron Orzo Pasta
Vegetable Tagine – yellow squash, carrots, onions and parsnip simmer with olives, preserved lemons, garlic and hint of cinnamon & ginger.
Squash Casserole
Whipped Sweet Potatoes