Popular Sit Down Menus
Hors d'oeuvres
(See
Hors d'oeuvre Menu Selection)
First and Second
Course Selections
(Please Choose One Per
Guest)
Belgian Endive and Oak Leaf
Lettuce
Topped with Toasted Hazelnuts and Gorgonzola Cheese
with a Splash of Walnut Citrus Olive Oil...$7.50++
***
Cucumber-Feta Salad with
Shaved Bermuda Onion and Mint
Dressed with a Lime-Cucumber Yogurt...$7.50++
***
Free Range Greens with Grilled
Figs,
Pancetta and Bellweather Farms Tuscano Cheese
Drizzled with Roasted Garlic Dressing...$7.50++
***
Grilled Haricots Vert Salad with
Vine-Ripened Tomatoes, Mache Lettuce
Complemented with a Ricotta Dijon Dressing...$7.50++
***
Salad of Baby Greens with Spiced
Walnuts, Edible Flowers,
Caramelized Pears and Raspberry Coulis...$7.50++
***
A Roasted Walnut Salad, Field
Greens
Tossed with a Merlot Verjus and
a Warm Phyllo Purse of French Brie...$7.50++
***
Goat Cheese Medallions Served
with
Spring Field Greens and a
Tomato-Coriander Concasse...$7.50++
***
Classic Caesar Salad with
Garlic Croutons and an Asiago Tuile...$7.50++
***
Hearts of Baby Romaine,
Canadian Bay Shrimp with a Chardonnay Verjus
Served on a Tomato Concasse and
Fried Maui Onion Rings...$8.75++
***
A Salad of Wild Mushroom, Frisee
Lettuce
Topped with Matchstick Potatoes and
Macadamia Nut Coulis...$8.75++
***
Phyllo Wrapped Baked Asian Pear
and
Roquefort Cheese on Oak Leaf Lettuce
with a Roasted Pumpkin Seed Vinaigrette...$8.75++
***
Roasted Sweet Corn-Fava Bean
Salad
with Mezzuna Lettuce and Aged Balsamico...$8.75++
***
PJC's Original Roasted Eggplant
and Red Pepper Terrine
On a Bed of Bibb Lettuce with Poppyseed Croustades...$8.75++
***
Roasted Beet-Chevre Napoleon
Served with Mesclun and an Orange Hazelnut Vinaigrette...$8.75++
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Popular Sit Down
Menus
Served with Freshly Baked
Gourmet Breads & Sweet Butter
Menu One
Spirals of Angel Hair Pasta
Roses with
Smoked Chicken and Roasted Tomato Creme Sauce
On a Bed of Baked Fennel and English Peas
Topped with Shaved Asiago Cheese
***
Chocolate Cabernet Cake with an
Apricot Coulis
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Menu Two
Grilled Top Sirloin Steaks
with Fire Roasted
Onions and Cabernet Au Jus
Served with Roasted Red Peppers-Potato Hash-Browns
and Grilled Vegetables
***
Nutty Poppyseed Cake with
Caramelized Pear Sauce
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Menu Three
Provencale Style Roasted
Citrus-Garlic Chicken
Served with a Caramelized Shallot Au Jus on
Yukon Gold Mashed Potatoes and Vegetable Strudel
***
White Chocolate Bavarian Creme
Bombe with
a Wild Berry Sauce
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Menu Four
Herb Stuffed Leg of Lamb with
Cracked Pepper-Zinfandel Sauce
on a Ragout of Tuscan White Bean, Mushroom and Pancetta
Served with Garlic-Green Beans Almondine
***
Ginger Late Harvest Reisling Baba
with
a Pineapple Coulis
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Menu Five
Mille-Feuille of Coho Salmon
on
Parmesan Mashed Potatoes and
Seared Asparagus Drizzled with a Thyme-Citrus Buerre Blanc
***
Passion Fruit Tabouli Tower
with Brunoise of Tropical Fruits and a New Zealand Kiwi Sauce
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Menu Six
Cumin-Spiced Crusted Pork
Loin and
Smokey Mole Sauce on Adobo Rice Pilaf
Garnished with Grilled Leeks and Mushroom Ceviche
('The Other White Meat'-Contact us for more selections)
***
Spiced-Coconut Rice Pudding and
Cinnamon Ice Cream
Served in a Tortilla Tuile
Finished with Caramel Sauce
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Served with French Roasted Coffee
& Tea
