Pre-Concert Dinner Menus

 

September 23, 2011
Appetizer: Baked Brie with lavosh crackers and a wild berries compote
Salad: Fresh tossed Boston bibb lettuce, tomato, crouton, bacon bits, granola crouton, Patina dressing
Entrée: Herb encrusted beef tenderloin with roasted garlic potatoes and oven roasted fresh asparagus with red peppers
Dessert: Strawberry pie with chocolate dipped strawberry
Other: Coffee, unsweetened tea, crusty rolls and butter
Alternate: Grilled salmon over wilted spinach

 

October 21, 2011
Salad: Romaine Heart Salad with Roma tomatoes, grilled onion, feta cheese, Italian vinaigrette
Entrée: Chicken Marsala with grilled marinade shrimp, “Old World” risotto with shallot and Portabella mushrooms, Calabaza Italian vegetables
Dessert: Fall berry torte
Other: Coffee, unsweetened tea, rolls in garlic butter
Vegetarian option: Risotto Terrine with roasted vegetables, savory Risotto, parmesan cheese

 

November 11, 2011:
Appetizer: Smoked artichoke dip with parmesan toast, smoked Vidalia onions and artichoke hearts
Salad:Baby spinach with tart granny smith apples, crumbled blue cheese and bacon, red wine vinaigrette
Entrée: Stuffed pork loin with wild rice and mango/scallion over braised spinach, roasted root vegetables
Dessert:Strawberry and white chocolate bread pudding
Other:Coffee, unsweetened tea, sour cream corn muffins with butter
Alternate: Stuffed Flounder Roulade over Diavolo Sauce

 

January 27, 2012
Appetizer: Goats cheese and grilled shrimp quesadillias
Salad: Baby bibb salad with shredded Fontina cheese and sliced purple onion, creamy honey-Dijon dressing
Entrée: Italian stuffed chicken with ricotta cheese, baby spinach and basil, steamed whole locally-grown fresh green beans with oven-roasted red peppers
Dessert: Chocolate, chocolate cheesecake with raspberry sauce
Other: Coffee, unsweetened tea, freshly baked yeast rolls with butter
Vegetarian Option: Whole wheat penne primavera

 

February 16, 2012
Buffet Dinner
Salad:Mesclin/Spinach Salad- Cucumber, Tomato, Cran-raisin, Candied Pecans, Croutons
Entrees: Tuscan Grilled Chicken Breast with Capers, Artichoke, Roasted Red Pepper
Orange Glazed-Oven Roasted Pork Loin ,- w/Feta, Toasted Almonds
Grilled Asparagus Tips, w/Smoked Onion
Roasted Parsnip
Mashed Yukon Gold Potato
Desserts: French Style Cheesecake and Raspberry Sorbet

 

April 20,2012

Appetizer: Baked Brie with lavosh crackers and a wild berries compote
Salad: Mixed field greens with sundried tomato dressing and romano crostini
Entrée: Marinated beef tenderloin grilled with garlic butter and slow roasted with Stilton bleu cheese crumbles on side, fresh Yukon gold-rosemary potatoes
Dessert: Chocolate and fresh berry mousse
Other: Coffee, unsweetened tea, assorted demi rolls with honey butter
Alternate: Shrimp scampi with tomato over capellini