Seafood Dinner
Passed Hors d'Oeuvres
• Shrimp and corn fritter with honey chipotle mayonnaise
• Snow crab claws with cocktail sauce and lemon
• Phyllo triangles with spinach and dill, opped with roasted red pepper
Choose one from each course:
First Course:
• Ozark corn and crab chowder
• Lobster bisque with brandy and tarragon
Second Course:
• Field greens with smoked trout cheesecake, tomato concasse, julienne pear tossed with
citrus vinaigrette
• Baby spinach leaves with mandarin oranges, oasted walnuts, tuna tartare, feta cheese
tossed with Vidalia onion vinaigrette
Third Course:
• Horseradish encrusted Salmon with Chardonnay buerre blanc
• Alaskan Halibut braised with kalamata olives, roasted tomatoes, fresh basil and lemon
confit
• Hickory grilled prawns with key limes, roasted garlic and mustard
• Choice of rice, potato, pasta, seasonal vegetables
Forth Course:
• Ronnoco fresh brewed coffee, cream, sugar
• Chocolate and raspberry cheesecake with trio of sauces
• House made granny smith apple pie with caramel sauce
• Flourless chocolate torte with fresh berries, Amaretto and fresh fruit
• Cost per guest: $44.75
• Labor cost based on 12 guests: $250.00
• China, glassware, flatware, napkins if needed $5.50 per guest
• Sales tax of .07616
• Payment is due in full at the event








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