Fillable Printable Sample Formal Dinner Menu Template

Sample Formal Dinner Menu Template

SL D6F/5/12/11

Classic Dinner Favorites

Appetizers

Chilled Shrimp Cocktail

with Horseradish Cocktail Sauce

Escargots à la Bourguignonne

with Shallots, Garlic, Parsley and Pernod Buer

Celebrity Antipasti Plaer

Selection of Cured Meats & Artisan Cheese

with Marinated Olives and Roasted Red Peppers

Soups & Salads

Baked French Onion Soup

with Herb Croutons & Melted Gruyère Cheese

Creamy Lobster Bisque

with Cognac Cream and Finely Chopped Tarragon

Caprese Salad

Vine Ripe Tomatoes Layered with Bualo Mozzarella

and Arugula; Tossed in Extra Virgin Olive Oil

and Balsamic Vinaigree

Classic Caesar Salad

Crispy Hearts of Romaine Leuce

with Garlic Croutons & Parmesan Cheese

available entrée-sized with

Grilled Chicken Breast or Poached Shrimp

Entrées

All "Classic Dinner Favorites" are Served with Mashed Potatoes

and Seasonal Vegetables

Broiled Atlantic Salmon

Served Plain or with Classic Hollandaise Sauce

Herb Marinated Grilled Chicken Breast

with yme Jus

Grilled New York Sirloin Steak

with Beurre Maître d’Hôtel

"Choice Of" Side Dishes:

Seasonal Vegetables, Rice Pilaf, Mashed Potatoes or Loaded

Baked Potato with Traditional Toppings

Desserts

New York Cheesecake

with Fresh Homemade Berry Compote

Apple Pie à la Mode

Our One of a Kind Blend of Golden Delicious Apples

in Seasoned Brown Sugar; Baked in a Crispy Dough

Crème Brûlée

Delighully Balanced Vanilla Infused Custard

with Caramelized Sugar Topping

Chef Jacques Van Staden's Recommendation

"Renew" Heart Healthy Vegetarian

D6F/5/12/11

Food is art, and our goal is to provide you, our guests, a world class dining experience that is unparalleled in its

service, cuisine and style. In partnership with my talented team of chefs, I've craed our menus to feature a blend

of classic and contemporary dishes, each thoughully prepared with passion and arully presented for your dining

pleasure. Bon Appetit! Chef Jacques Van Staden

Entrées

Ahi Tuna Steak

Rare Seared Ahi Tuna Served with Sun Dried

Tomato, Roasted Potatoes, Kalamata Olives,

Basil Chionade and Lemon Vinaigree

Chicken Alfredo

Classic Feuccini Egg Noodles Tossed in Garlic-

Chardonnay Cream Sauce and Parmesan Cheese;

Garnished with Marinated Grilled Chicken Breast

and Tomato Concass

Canard à l' Orange

Oven Roasted Long Island Duckling

Coated with Grand Marnier Glaze, Wilted Spinach,

Potato Croquees and Caramelized Orange au Jus

JVS Signature “Sirloin Oscar”

Double Cut Sirloin Steak, Grilled to Perfection

and Prepared "Gratin" Style with Old Bay Blue Crab

Stung and Melted Mozzarella Cheese.

Served with Asparagus Ragoût, Fingerling Potatoes

and Lobster Emulsion

Provençal Pork Scallopini

Herb Crusted Pork "Scallopini" Served with Roasted

Potatoes, Classic Ratatouille Vegetables

and a Browned Lemon-Buer Sauce

Golden Baked French Pot Pie

Grilled Tomatoes, Champignons de Paris

and Creamy Tarragon Velout

Your Sommelier Recommends

Our highly skilled Cellar Master has selected the following wines to complement tonight’s Culinary Selections:

By the Bole

White

Condrieu, M. Chapoutier, "Invitare"

Rhône Valley 79

Red

Poggio al Tesoro, Sondraia,

Tuscany 65

By the Glass

White

Pouilly Fum, "La Moynerie" Michel Redde

Loire Valley 8.5

Red

Pinot Noir, Nickel & Nickel,

Russian River Valley 11.5

• A selection of Domestic and Imported Cheeses Served with Crackers and Biscuits •

Appetizers

Fresh Papaya, Mango and Kiwi Cocktail

with Chilled Mascarpone and Passion Fruit Syrup

Five Spice Crusted Ahi Tuna Carpaccio

with Sesame-Ginger Asian Slaw and Wonton Crisps

Marinated Bell Pepper

and Portobello Mushroom Terrine

with Basil Herb Salad and Balsamic Vinaigree

Crispy Sautéed Sweetbread

and Potato Pancake Napoleon

with Savory Marsala Cream

Soups & Salads

Oven Roasted Tomato and Garlic Soup

Goat Cheese Crostini

Cajun Style Seafood Gumbo

Spicy Andouille Sausage

Creamy Chilled Haas Avocado Soup

with Lime Tomato Brunoise and Green Chile Salsa

Asian Salad

with Toasted Pinenuts, Napa Cabbage,

Pineapple and Crispy Fried Rice Noodles

Crisp Garden Green Salad

with Red Cabbage, Sliced Cucumber

and Beefsteak Tomatoes

Our homemade dressings tonight are:

Blue Cheese• Asian Vinaigree •Spicy Tomato • Italian Vinaigree