My Dinner Party Specials

My Dinner Party Specials include four courses; Appetizer, Salad, Entrée and Dessert. You get to select one item from each course to create your very own perfect party menu. My Dinner Party Specials are only $300.00 for two people and just $45.00 per person additional up to a total of 8 people. Please call Chef Terry to discuss larger parties or custom menus. Now ask yourself, how much is an evening at home worth with no shopping, no cooking, no cleanup, where you get to eat a great gourmet meal and all you and your guests have to do is sit back, relax and enjoy the evening. Now that makes for a great evening! Interested? Give Chef Terry a call or send an email to schedule an appointment.

Appetizers

* Bacon & Onion Tartlets *

Caramelized onion, crisp bacon and creamy cheese top a light pizza style crust.

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* Shrimp Stuffed Belgium Endive Leaves *

Endive leaves are stuffed with a lightly spiced shrimp salad and strawberries.

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* White Bean and Roasted Garlic Hummus Crostini *

Cannelloni beans and roasted garlic make for a wonderfully delicious hummus accented with rosemary infused toasted French bread crostini.

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* Wild Mushroom and Fontina Bruschetta *

A creamy mixture of Shiitake, Cremini, White Mushrooms and thyme is topped with Italian Fontina Cheese and served on thick cut toasted French bread slices

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* Crab and Artichoke Cups *

Won ton wrappers are loaded with a crab and artichoke mixture and baked to a golden perfection.

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Salads

* Ultimate Salad *

Salad of spring mix, romaine, red leaf lettuce, red onion, toasted walnuts, dried cranberries and blue cheese with red wine vinaigrette.

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* Spinach Salad *

Fresh spinach is tossed with torn basil, orange segments, goat cheese and toasted almonds, dressed in citrus vinaigrette and served with a parmesan crisp.

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* Butter Lettuce, Curly Endive and Roasted Pear Salad *

Roasted pear is served in a butter lettuce cup with curly endive, radicchio, toasted pecans and goat cheese with balsamic-port drizzle.

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* Baby Greens, Asparagus and Grapes *

Baby greens with asparagus tips, seedless grapes, herbed feta and toasted pine nuts tossed with Dijon Mustard Vinaigrette.

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* Grilled Romaine Hearts *

Romaine hearts are cut into wedges, grilled, tossed with fresh Caesar Vinaigrette and served with Parmesan shavings.

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Entrées

* Four Peppercorn Crusted Veal Loin Chop, Creamed Spinach and Roasted Fingerlings Potatoes *

The veal is topped with a mixture of four pepper corns, pan seared and then roasted with fingerling potatoes, finished with a fresh rosemary-shallot pan sauce and served with cream spinach.

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* Kona Rubbed Pork Tenderloin Medallions with Sweet Corn - Wild Mushroom Risotto *

The medallions are rubbed with a Kona coffee mixture, pan seared and served with a sweet corn-wild mushroom risotto and a Bourbon BBQ reduction.

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* Boneless Pork Chops with Tomato-Sage Pan Sauce and Orzo with Baby Peas and Feta *

These thick cut boneless chops are brined, pan seared and oven roasted to perfection. Served with a fresh tomato-sage pan sauce and orzo with baby peas feta and chives

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* Steak Pizzaiola with Smashed Parmesan Potatoes and Balsamic Glazed Broccolini *

Filets are pan-roasted and topped with a smooth tomato sauce with black olives, capers and fresh oregano and served along with smashed creamer potatoes and parmesan cheese and broccolini with balsamic vinegar.

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Chicken

Creamy Dijon Chicken and Asparagus with Lemon-Basil Couscous *

Chicken paillards are seared, topped with asparagus and a Dijon mustard, sour cream, white wine sauce and served with lemon-basil couscous

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* Chicken Pomodoro with Sautéed Spinach and Creamy Parmesan Polenta*

Chicken scallops are pan seared; the pan is deglazed with Vodka which serves as the base for a delightful fresh plum tomato sauce with chives. The pomodoro sauce is served over the chicken with sautéed fresh spinach and creamy parmesan polenta.

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* Opulent Chicken with Organic Wild Rice *

Boneless skinless chicken breasts are roasted with mushrooms, artichoke hearts, red bell and peperoncini peppers in a Marsala wine sauce and served with organic wild rice.

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* Chicken and Grapes in a Shallot-Tarragon Sauce with Swiss Chard & Sweet Potato Mash *

Boneless skinless chicken breasts are seared-roasted with seedless grapes and served on a bed of sautéed Swiss chard & raisins with a sweet potato mash, topped with toasted pine nuts and a shallot-tarragon sauce.

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Seafood

* Seared Wild Salmon with New Potatoes, Arugula and Dijon Broth *

The wild salmon is pan seared then roasted with the new potatoes and broth served with sautéed arugula in a bowl to keep in all of the wonderful broth.

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* Grilled Swordfish with Tomatoes, Fennel & Capers over Herb Saffron Couscous with Zucchini *

Swordfish is grilled, served with a Mediterranean style sauce of tomatoes, fennel, capers, white wine and basil with saffron infused couscous, zucchini shreds, fresh basil and parsley.

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* Seared Scallops on Sautéed Spinach and Basmati Rice with Apple-Brandy Cream Sauce *

This dish is every bit as delicious as it sounds; the scallops are delicate, the spinach is sautéed with garlic and apple and the rice, well it’s to capture all of the wonderful apple-brandy cream sauce.

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* Roasted Halibut with Walnut Romesco Sauce and Tomato-Cannellini Ragout *

Halibut filets are pan-roasted and served on a ragout of plum tomatoes, cannellini beans and thyme with a classic romesco sauce made with walnuts.

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Pasta

* Penne with Shrimp, Andouille Sausage and Escarole in Creole Mustard Sauce *

Ready for a taste Louisiana; penne pasta is served with gulf shrimp cooked in Creole seasoning with Andouille sausage and escarole with a Creole mustard sauce.

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* Fettuccini with Lobster and Three Cheese Alfredo *

Fettuccini pasta and lobster in cream sauce with Parmesan, Romano and Fontina cheeses.

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* Fuilli with Smoked Sausage and Wild Mushrooms in Pumpkin-Gorgonzola Sauce *

Fuilli pasta served with smoked sausage and cremini mushrooms in a rich sauce of pumpkin and gorgonzola cheese.

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* Gemelli with a Chicken, Artichoke and Tomato Ragout with Chicory *

Gemelli pasta is served with a ragout of chicken, artichoke hearts, tomatoes and curly endive.

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Desserts

* Individual Pudding Cakes with Fresh Whipped Cream *

Your choice of Lemon, Key Lime or Tangerine with fresh Vanilla Whipped Cream.

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* Champagne Poached Pears with Vanilla Whipped Cream*

A very light, simple and elegant end to your evening.

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* Chocolate-Macadamia Nut Tartlets *

Buttery rich macadamia nuts floating amid a dark chocolate-bourbon filling.

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* Chocolate Almond Torte with Chocolate-Amaretto Whipped Cream *

For the real chocolate lovers, a flourless chocolate – almond cake,

with chocolate & almond whipped cream..

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* Caramelized Lemon Tartlets *

A classic tart with a silky lemon filling, but with a twist, a crème brulee style topping

and fresh lemon whipped cream.

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