Food & Beverage Product 4

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Pacific Inn Catering

Catering Dinner Plate Service Menus

	Entrees: Your Choice of One of the following Three Course Meals including Soup De Jour or Mixed Greens, Dessert, Bread Rolls and Butter, Freshly brewed Colombian Coffee and Assorted Teas. All Entrees are served with the appropriate Garnishes.
	*Char Broiled Breast of Chicken and Tarragon Cream Sauce*

$22.95 per person

Medallions of Roast Pork Loin with Apple Brandy Demi Glaze

$23.95 per person

Oven Roasted Frasier Valley Turkey with Apple Sage Dressing and Golden Gravy

$23.95 per person

Pan Seared Filet of Salmon and White Wine Cream Sauce

$24.95 per person

Baked Filet of Cajun Cod Creole

$24.95 per person

Roulade of Roast Beef and Five Peppercorn Sauce

$25.95 per person

Char Grilled New York Steak and Shitake Mushrooms

$26.95 per person

	*Prime Rib, Yorkshire Pudding and Rosemary Garlic Jus* *$27.95 per person* Desserts: Choose One of the following: Double Chocolate Gateau and Chocolate Sauce Mango Cheesecake and Fresh Fruit Coulis New York Cheesecake and Raspberry Coulis Bavarian Apple Cake and Ice Cream Chocolate Mousse with Whip Cream Plated Four Course Dinner Menus
	*Plated Four Course Dinner Menu # One*

Course One:

Deep Fried Camembert with Blackberry Compote and Cream Fraiche Hearts.

Course Two:

Champagne Sorbet

Main Course:

Wild Mushroom Crusted Sea Bass with Spinach Cream Sauce, Saffron Risotto and Baby Vegetables.

Dessert:

Chocolate Marquis:

A Belgium Chocolate basket filled with White Chocolate Mousse surrounded by Sauce Anglaise and Raspberry Coulis.

$35.00 per person

Plated Four Course Dinner Menu # Two

Course One:

Raspberry Crab Caesar with Jumbo Herb Roasted Croutons.

Chef’s own Raspberry Caesar dressing, crisp romaine, Fresh Louisiana

Blue Crab, Cucumber Girdle and Jumbo Croutons

Course Two:

Cabernet Sauvignon Granite

Main Course:

Roast Breast of Duck with Orange Ginger Sauce, Roasted Garlic. Duchess Potatoes and Marinated Grilled Vegetables.

Dessert:

Key Lime Cheesecake with Candied Lime Zest and Tequila Coulis.

$35.00 per person

Plated Four Course Dinner Menu # Three

Course One:

Five Mushroom Vol-au-vent and Red Wine Demi glaze

Course Two:

Gran Marnier Sorbet

Main Course:

Tournedos Eclipse: Two four ounce medallions of Beef Tenderloin char grilled to your liking, topped with Roasted garlic jus and Sauce Bernaise. Served with Chateau potatoes and butter glazed bouquetiere of vegetables.

Dessert:

Chocolate Giundula: A Triple Belgium Chocolate Hazelnut Gateau nested by a Trio of coulis and a Quenell of Mascarpone Cheese.

$38.00 per person

Plated Four Course Dinner Menu # Four

Course One:

Steamed Mussels in a Vodka Clamato Jus

Course Two:

White Wine Sorbet

Main Course:

The Sea and the Sky: Pan seared breast of Pheasant stuffed with Smoked Salmon Mousse napped with a Cassis Demi glaze. Served with Char- grilled Polenta, Artichoke Hearts and Asparagus.

Dessert:

Candied Banana Cream Brulee with Chantilly Cream and Toasted Coconut.

$38.00 per person

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