Banquet Dinner Menu

Appetizers Soups Salads Entrees Desserts


Cold Appetizers

Seafood Trio

Imported Smoked Salmon, Shrimp and Crabmeat
with Pink Cocktail Sauce 

Shrimp Cocktail Supreme

With Cocktail Sauce

Smoked Salmon

With Traditional Garnish

Heirloom Ripe Tomatoes
(seasonal) with Texas Mozzarella And Fresh Basil
Traditional Steak Tartare

 Butter Fries


Hot Appetizers

Sautéed Lump Crabcake

With Lemon Butter Sauce

Spinach Fettuccine

With Sun-Dried Tomatoes And Shiitake Mushrooms 

Lobster Taco

With Tomatillo Sauce

Grilled Sea Scallops

With Basil Cream and Red Bell Pepper Sauce

Salmon Wellington

(minimum of 10 people)

Coconut Shrimp

Served with Sweet and Sour Sauce

Coquille of Seafood Au Gratin
Forty Eight Hour Braised Short Rib

Potato Puree

Chicken "Lollipops"

Thai Chili, Garlic Chips

Foie Gras

Basil Crème Fraiche, Fig Jam, Fried Green Tomato

Pea Tortellini

Vadouvan Broth, Parmesan, Snap Pea 


Chilled Vichyssoise

Chilled Gazpacho

Butternut Squash

Cream of Wild Mushroom

Tomato Basil

Chicken Consomme Celestine

Roasted Poblano Pepper

Beef Consomme

With Sherry and Cheese Twists

Shrimp Tortilla

(minimum 25 people)

Corn Bisque with Lump Crabmeat

She-Crab Soup

Cream of Lobster


Mixed Garden Greens

Served with House Vinaigrette

Baby Field Greens

With Walnut Dressing

Caesar Salad
Salad Elegante

Frisee, Texas Butter Lettuce, Oak Leaf Belgian Endive
Served with House Vinaigrette

San Francisco Salad

Butter Bibb Greens with Sliced Avocado, Mandarin Orange Sections, Green Apple Slivers,
Pink Grapefruit Sections, Chopped Walnuts, Crumbled Bleu Cheese, Paris Dressing

Spinach Salad

Spinach, Sliced White Mushrooms, Crisp Bacon Pieces and Bermuda Onions
Served with Dijon Mustard Vinaigrette

Greek Salad

Feta Cheese, Kalamata Olives with Fresh Oregano Dressing

California Spinach Salad

Orange Filets, Strawberries, Red Onion Rings, and Pine Nuts served with Honey Mustard Dressing

Bibb Lettuce

Summer berries, avocado, basil dressing


Served with Chef’s Vegetables and Starch

Sliced Chicken “Rene Verdon”

With Veal Farce, Madagascar Green Pepper Sauce

Sauteed Breast of Chicken

With Artichoke Hearts and Basil Cream

Chicken Florentine

Stuffed Breast of Chicken with Spinach,
Mozzarella Cheese with Beurre Blanc or Marinara Sauce 

Chicken Caribe

Grilled Chicken Breast seasoned with Jerk Spices topped with
Avocado and Lump Crabmeat over Jamaican Rice

Breast of Chicken

Stuffed with Roasted Bell Peppers and
Shiitake Mushrooms with Tarragon Sauce

Organic Rotisserie Chicken 1/2

thyme, rosemary, chanterelle mushrooms, natural jus

Fresh Fish of the Day

Red Snapper, Salmon, Swordfish and Mahi-Mahi

Boston Lemon Sole

Arranged with Bay Shrimp in Dill Sauce 

Baked Sea Bass “Vera Cruz”

Orange Roughy with Citrus Sauce
Poached Norwegian Salmon "Hong Kong" Style

bok choy, lotus root, sweet soy, jasmine rice

Grilled 6oz. Filet of Beef Tenderloin With Two Grilled Prawns
Filet of Beef Tenderloin and Chicken Breast

Custom Cut with Brandy Peppercorn Demi Glaze and Citrus Buerre Blanc

Filet of Beef Tenderloin and Salmon Fillet

(4oz. of each) with mushroom bordelaise and lemon hollandaise 

Roast Prime Rib Eye of Beef

(minimum 12 people) served with Au Jus and Horseradish Cream

Roast U.S. Prime Beef N.Y. Strip

served with Bordelaise Sauce 

Whole Roast Beef Tenderloin

(minimum 20 people) Carving Station, served with béarnaise and stone ground mustard glaze, mini sourdough rolls

Grilled 8oz. Filet of Beef Tenderloin

With Sauce Bearnaise

Individual Beef Wellington

With Goose Liver and Mushrooms wrapped in Puffed Pastry with Truffle Sauce 

U.S. Prime Rib Eye Steak

Shallot Red Wine Bordelaise

Roast Loin of Veal

(minimum 8 people) Tarragon Demi-Glace

Two Sauteed Medallions of Veal Tenderloin

(4oz. each) served with Morel Cream Sauce

Veal Piccata

Served with Lemon Butter Sauce

Pecan and Mustard Crusted Colorado Lamb Chops

With Rosemary Sauce

Roast Rack of Veal

(minimum 6 people) served with Jus Natural

Roast Rack of Lamb Provencal

Jus Natural, Bouquetirre of Vegetables and Fresh Mint Chutney

Snake River Farms Wagyu Beef Short Ribs

Cippolini onions, porcini mushrooms, bordelaise sauce


DPC Ice Cream Mile High Pie

With Hot Chocolate Sauce 

Chocolate Velvet Cake

Filled with White Chocolate Mousse On Raspberry Coulis

Chocolate Dream

Brownie with Vanilla Ice Cream And Warm Chocolate Sauce

Fresh Seasonal Berries

With Vanilla Slush Sauce

Tiramisu Cake

Italian Mascarpone with Raspberry Sauce


Mocha, Chocolate or Raspberry Served in a Chocolate Shell

Bavarian Cheesecake

Strawberry Sauce

Marble Cheesecake

Chocolate Sauce

Crème Brulee
Pecan Ball

Vanilla Ice Cream rolled in Chopped Pecans Served with Warm Praline Sauce

Baked Alaska

(24 hour Notice Required)
Personalized Inscription may be added To this Festive Dessert

Club Baked Pies or Individual Fruit Cobbler
Pear Helen

Poached Fresh Pears with Vanilla Ice Cream, Whipped Cream and Hot Chocolate Sauce 

Opera Cake

Chocolate Ganache, Kahlua and Mocha Butter Cream

Almond Cake Filled with Passion Fruit Mousse

Garnished with White Chocolate and Fresh Fruit

Individual Cappuccino Torte

With Walnut Crust on Vanilla Bean Sauce

Lace Cookie Taco

With Seasonal Berries and Caramel Sauce

Clubmade Jack Daniels Ice Cream

Fudge Sauce