luncheons & dinners

Whether it is a corporate luncheon designed to be fast with a minimal serving staff present or a formal dinner party with many courses, creating an evening of being pampered and surprised or somewhere in between. Give us a starting point and we will weave together something remarkable for you and your guests.

SAMPLE MENU #1

Lunch Meeting

Moroccan Themed

starter

a composed salad of mandarin orange, radish and toasted almonds on a bed of arugula with a dill caper dressing

main

saffron braised beef with green olives and pearl onions - vegetable tagine - cous cous pilaf with preserved lemon - warm pita

dessert

individual honey mascarpone and fig bastilla served with a dark chocolate and almond milk ganache

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SAMPLE MENU #2

Lunch Meeting

Italian themed

starter

country styled minestrone with a pesto crouton and fresh grated parmesan

main

prosciutto wrapped chicken breast served with penne primavera and finished with a fresh herb gremolata

dessert

individual white chocolate panna cotta with baked plums and honey caramel

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SAMPLE MENU #3

Lunch or Dinner Party

passed hors d'oeuvres

pepper boats with boursin and black olive tapenade - smoked salmon with lemon mascarpone on a cucumber coin

first course

gnocchi with asparagus, crispy pancetta and caramelized onion rolled in a truffle butter finished with grated pecorino and parsley

second course

tilapia wrapped in rainbow swiss chard served with a caper and beet beurre blanc

third course

bison short ribs braised in pinot noir with apricots and carrots accompanied by garlic mashed potatoes

fourth course

cleansing salad of tender greens with a raspberry and coarse mustard dressing, garnished with blackberries

dessert

a tuile cookie basket with strawberries and honey mascarpone floating in a strawberry gazpacho

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SAMPLE MENU #4

Formal Dinner Party

a menu of many small courses, perfectly suited to a wine tasting evening with a presentation by a sommelier

passed hors d'oeuvres

corn and artichoke fritter with cajun dip - pistachio stilton grapes -

first course

lobster bisque with caviar whipped cream

second course

morel and walnut tarte tatin with rosemary crème

third course

seared sea scallops and foie gras with green apple slivers and balsamic syrup

fourth course

melon sorbet garnished with fresh tarragon leaves

fifth course

crispy-rare duck breast, eggplant and zucchini roulade with a smoked tomato concassé, dotted with basil oil

sixth course

fresh sage and garlic rubbed lamb points on a bed of fire roasted peppers and saffron risotto with a port and jus reduction

seventh course

salad roll of lettuce hearts, cucumber and daikon on a bed of grated beet root with a roast apple dressing

eighth course

mini cannoli with mascarpone, brandied cherry and chocolate - orange white chocolate and dark chocolate parfait, garnished with gold flakes - almond baklava dipped in star anise honey, sugared grapes

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manna catering & events