Breakfast or Brunch Suggestions

New Orleans Menu
Grillades & Grits, Julienne Mirlitons in Lemon Herb Sauce
French Toast & Syrup
Chicken & Shrimp Jambalaya
Etouffee of Chicken & Shrimp
Fresh Corn Breads

Continental Buffet
Ginger Scones with Jam & Cream
Croissants & Chocolate Croissants
Assorted Homemade DW Breads & Muffins
Baby Bagels with Smoked Salmon and Cream Cheese Spread
Assorted DW Preserves
Exotic Fresh Fruit Display

Crepes such as...
Spinach & Ricotta Cheese
Succulent Chicken

Omelet Bar such as...
Crumbled Sausage, Cheese, Onions, Tomato & Mushrooms
Sauteed Sweet Peppers, Salsa & Sour Cream Garnish

An Afternoon High Tea
Sandwiches
Chicken Salad, Parsley & Radish Garnish
Mini Watercress Squares
Cucumber & Bay Shrimp Open-faced
Smoked Salmon, Pesto on Dark Bread

Sweets
Scones, Dickenson West Preserves, Clotted Cream
Miniature Swan Raspberry Cream Puffs
Baby Frest Fruit Tarts

Beverages
Selection of Fine Teas
Sherries & Champagne

Buffet Menu Suggestions

Hors d'Oeuvres (Passed)
Smoked Salmon or Green Chili Quesadillas
Spicy Thai Chicken or Shrimp Toasts
Jumbo Shrimp with Garlic & Ginger
Miniature Salmon Crabcakes with Papaya Relish
Wild Mushroom Bouchees
Parmesan or Bleu Cheese Puffs
Southern Corn Fritters with Caviar
Polenta Rounds with Gorgonzola & Tomato
Thai Chicken Satay with Peanut Sauce
Chicken Tostaditas with Avocado Cream
Classical Caponata on Toast Points

Buffet Entrees
Roasted Sirloin of Beef with Horseradish Cream
Grilled Chicken Breasts Marinated in Lemon, Garlic and Rosemary
Roasted Muscove Duck Breasts with Port Sauce
Chinese Duck Salad with Crispy Noodles, Warm Cranberry Dressing
Roasted Stuffed Loins of Pork with Seasonal Relish
Whole Poached Cold Salmon with Lemon Caper Sauce
White Bean & Chicken Chili with Assorted Condiments
Thai Chicken Curry & Steamed Rice

Entree Accompaniments
Grilled Vegetables
Scalloped Potatoes with Cheddar
Braised Red Cabbage & Apples with Red Currant Jelly
Minted Wild Rice With Pecans & Grapes
Penne Pasta with Roma Tomatoes & Basil
Polenta with Wild Mushrooms
Sage Cornbread with Pecans & Apricots
Creamy Lemon Pilaf
Garlic Roasted Rosemary Potatoes

Salads
Jicama, Orange & Watercress Salad with Mint
Dickenson West Caesar with our Giant Croutons
Minted Wild Rice & Orange Juice Dressing with Grapes and Pecans
Sweet & Sour Coleslaw
Mesculin Greens with Honey Mustard
Italian Chopped Salad Viniagrette
Roasted Onion & Feta Cheese with Assorted Greens
Spinach Salad with Sundried Tomato, Feta and Pinenuts
Mediterranean Salad

Station Party

Station One
Finely Blanched Seasonal Vegetables and Dips
Assorted Exotic Fruit Display
Imported & Domestic Cheese Board, Crackers & Breads

Station Two
Cold Poached Salmon with Lemon Caper Sauce
Dickenson West's Famous Garlic Mashed Potatoes
Fresh Cucumber, Red Onion & Dill Salad with Sour Cream Dressing

Station Three
Roasted Butterflied Leg of Lamb with Mint Sauce and Hummos
Couscous with Glazed Apricots & Pecans
Traditional Greek Salad with Imported Feta Cheese
Mediterranean Breads

Station Four
Seared Ahi Tuna with Ponzu Sauce
Roasted Chinese Duck Salad with Crispy Noodles, Nuts, Cranberries &
Warm Rice Vinegar Dressing
Wok Roasted Seasonal Vegetables with Oyster & Bean Sauce

Sit Down Dinner Menu

Appetizer
A Choice of any Hot or Cold Soup of the Season
A Simple Mixed Green Salad with Sweet Onion Vinaigrette
Watercress Salad with Caramelized Pecans, Granny Smith Apples and Gorgonzola
Ahi & Salmon Tartar Tower
Crab Potstickers with Brown Butter
Seared Foie Gras with Caramelized Mango & Frisee

Entree
Seared Salmon & Asparagus, Polenta & Roasted Bell Pepper Ragout
Grilled Dijon Style Chicken with DW Garlic Mashed Potatoes
Beef Tenderloin, Cognac & Peppercorn Sauce, DW Mashed Potatoes
Braised Veal Chop with Spinach & Mushroom Risotto
Pork Tenderloin & Apple-Potato Hash Browns, Calvado Reduction
Rack of Spring New Zealand Lamb with Peppered Gnocchi, Bordelaise Reduction Sauce & Wild Mushrooms

All of the above would be accompanied with the appropriate vegetables and bread. The starches are interchangeable. All plates are beautifully garnished and sauced.

Our pastry chef, Tobi Sovak, would be happy to discuss any ideas you may have for desserts, including cakes for special occasions.

Warm Fruit Bread Pudding, Caramel Sauce, Creme Anglaise
Warm Berry Cobbler & Cinnamon Cream
Fig & Raspberry Tart
Chocolate Mousse Layer Cake, Brandied Cherries
Tobi's Lemon Tart
Quince-Walnut Cakes with Rum Glaze
Persimmon Pudding with Apricot Caramel Sauce
Chocolate Terrine with Creme Anglaise
Warm Apple Strudel with Caramel Sauce
Lavish Fruit Display