Seated Dinners in Santa Rosa Beach, Florida

SALAD SELECTIONS

  • Mixed Field Greens with Strawberries, Grapes, Candied Pecans, Dried Fruit, Mixed Berries, and Raspberry Vinaigrette (available with Roquefort Cheese)
  • Roasted Vegetable Caesar with Crisp Romaine, Artichoke Hearts, Asparagus, Sun-Dried Tomatoes, Spiced Almonds, Shaved Parmesan and Asiago Cheese, and Classic Caesar Dressing.
  • Fresh Spinach with Crisp Bacon, Roasted Wild Mushrooms, Red Onion, Hard Cooked Eggs, and a Five Onion Vinaigrette (served room temperature or wilted)
  • Watermelon and Spinach Salad with Fresh Berries, Red Onion, and Raspberry Vinaigrette
  • Salad Caprese with Vine Ripe Tomatoes, Fresh Mozzarella, Fresh Basil, Balsamic Vinegar, and Extra Virgin Olive Oil
  • Country Greek Salad with Feta Cheese, Roma Tomatoes, Yellow Tomatoes, Red Onion, Kalamata Olives, Cucumbers, Fresh Oregano, Pepperoncinis, tossed in a Red Wine Vinaigrette
  • Mixed Field Greens with Roma Tomatoes, Julienne Cucumbers, Toasted Pine Nuts, Fresh Herbs, Shaved Parmesan Cheese and a Balsamic Vinaigrette
  • Mediterranean Salad with Romaine and Red Leaf Lettuce tossed with Hot House Cucumbers, Black Olives, Red Onion, Artichoke Hearts, Marinated Grape Tomatoes, Black Beans, Feta Cheese and a Balsamic Vinaigrette
  • Fresh Spring Mix and Crisp Romaine Loaded with Chopped Vegetables; Broccoli, Cauliflower, Match Stick Carrots, Mixed Bell Peppers, and Purple Cabbage, served with Buttermilk Ranch and
  • Balsamic Vinaigrette on the side
  • Blue Cheese Cole Slaw with Scallions, Sun Flower Seeds, and Garlic Vinaigrette
  • Fizzled Shrimp with Bow Tie Pasta, Napa Cabbage, Match Stick Carrots, Snow Peas, Mixed Bell Peppers, and Citrus Vinaigrette
  • Wild Rice Salad with Poached Pears, Dried Fruit, Grapes, Candied Pecans, Strawberries, Spinach, Scallions, and a Maple Raspberry Vinaigrette
  • Dill Red Skin Potato Salad with Fresh Dill and Red Onions
  • BLT Potatoes with Bacon, Chiffonade Romaine, Grape Tomatoes, Roasted Red Potatoes, Cheddar Cheese, and Garlic Mayo
  • New Potatoes with French Beans, Red Onion, Kalamata Olives, Grape Tomatoes, and a Stone Ground Mustard Vinaigrette
  • Pearl Pasta Salad with Charred Onions, Roasted Asparagus, Sun-Dried Tomatoes, Artichoke Hearts, Mixed Bell Peppers, Roasted Wild Mushrooms, with a Pesto Garlic Vinaigrette
  • Quinoa Salad with Diced Euro Cucumbers, Diced Mixed Bells Peppers, Dried Cherries, Toasted Carmel Almonds, Feta Cheese, and a Sherry Maple Cumin Vinaigrette
  • Traditional Potato Salad with Chopped Egg
  • Asian Beef Tenderloin Salad with Roasted Wild Mushrooms, Mixed Bell Peppers, Sugar Snap Peas, Bok Choy, tossed in a Citrus Soy Sesame Vinaigrette

 
 

VEGETABLE SELECTION

  • Roasted Garden Vegetables to include Asparagus, Baby Snip Top Carrots, and Marinated Crimini Mushrooms, with Creamy Herb Ranch
  • Grilled Medley of Asparagus, Red Onion, Baby Snip Top Carrots, Portobello Mushrooms, Zucchini, and Yellow Squash with Sauce Verde
  • Fresh Haricot Verts with Charred Onions, Grape Tomatoes, tossed with Stone Ground Mustard, Shallot and Dry Vermouth Reduction
  • Broccolini with Lemon and Parmesan Panko Crumbs
  • Tarragon and Honey Glazed Snip Top Carrots
  • Sautéed Fresh Julienne Vegetables
  • Colorful Vegetable Bundles tied with a Leek
  • Haricot Verts with Minted Feta and Crispy Leeks
  • Eggplant Rollantini
  • Shaved Squash and Sweet Carrot Ribbons with Fresh Herb Butter
  • Roasted Brussels Sprouts and Cauliflower with Lemon and Herb Gremolata
  • Sweet Pickled Root Vegetables
 
 

POTATO SIDES

  • Baby Red Garlic Mashed Potatoes with Sour Cream and Chives
  • Sharp Aged Cheddar and Horseradish Mashed Yukon Gold Potatoes
  • Sautéed Tri Color Baby Potatoes with Roasted Shallot Garlic Butter and Pecorino
  • Yukon Gold and Sweet Potato Galette
  • Lobster Mashed Potatoes “Add Roasted Corn, Bacon and Tarragon”
  • Yukon Gold Mashed Potatoes with Smoked Gouda
  • Roasted Baby Red Potatoes with Truffle Oil, Fresh Chives, and Pecorino Romano
  • Tri Colored Fingerling Potatoes with Roasted Shitaki Mushrooms, and Creamy Leeks
  • Chipotle Mashed Sweet Potatoes
  • Mini Twice Baked Potatoes: “Add Bacon, Gorganzola Cheese and Chives”
 
 

ADDITIONAL STARCHES

  • Roasted Wild Mushroom Risotto
  • Lobster Risotto
  • Orzo Pasta with Jumbo Lump Crab and Pecorino Cream
  • Pecorino Cheese Grits
  • Potato Croquets

POULTRY SELECTIONS

  • Pan Seared Chicken Breast with Roasted Portobello Mushroom and Goat Cheese Veloute
  • Airline Chicken Breast with Herbs d’ Provenance Sauce
  • Pan Seared Chicken Breast with Artichoke and Sun-Dried Tomato Buerre Blanc
  • Chicken Roulade stuffed with Fresh Spinach, Basil, and Italian Cheeses served with Tomato Basil Sauce
  • Chicken Piccata with Lemon, White Wine and Capers
  • Chicken Marsala with Roasted Wild Mushrooms and a Marsala Wine Sauce
  • Savory Chicken Strudel with Dried Cherries in a Phyllo Crust
  • Chicken and Andouille Jambalaya

BEEF SELECTIONS

  • Grilled and Sliced Dry Aged Beef Tenderloin with Shitake Port Wine Sauce
  • Grilled Dry Aged Beef Tenderloin Carving Station served with Horseradish Sour Cream, Roasted Sherry Shallot and Grain Mustards Sauce and Artisan Rolls
  • Aged Beef Tenderloin Filet with Rosemary, Gorganzola Compound Butter
  • Grilled Aged Rib Eye with Cajun Jumbo Lump Crab and Béarnaise
  • Grilled Aged New York Strip Steak Au Poivre
  • Braised Short Ribs with Roasted Leek and Makers Mark Bourbon Demi Glace
  • Grilled Petite Lamb Chops with Fresh Rosemary and Mint
  • Pecan Crusted Petit Lamb Chops with Port Wine Demi
  • Lamb Shank Osso Buco
 
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