Sample Dinner Menu for Fall & Winter

Passed Hors d’oeuvre

Please Review the J&L Sample Hors d’oeuvre List and Choose Three

First Course

  • Salad of Mesclun, Red Oak Leaf Lettuce, Watercress and Fresh Apple
  • Warm Pecan Crusted Goat Cheese Medallion and Citrus Vinaigrette
  • Assorted Fresh Baked Breads and Rolls, Focaccia and Sweet Butter

Entree Course

  • Free Range Breast of Chicken filled with Spinach, Caramelized Onions and Mozzarella
  • Roasted Tomato, Artichoke and Kalamata Olive Compote
  • Wild and Basmati Rice Pilaf with Fresh Herbs and Toasted Pine Nuts
  • Sauté of Winter Squash, French Beans and Baby Carrots
  • Assorted Fresh Baked Breads and Rolls, Savory Scones, Rosemary Focaccia and Sweet Butter

Vegetarian Entrée Option

  • Eggplant Roulade filled with Spinach, Caramelized Onions and Mozzarella
  • Roasted Tomato, Artichoke and Kalamata Olive Compote
  • Wild and Basmati Rice Pilaf with Fresh Herbs and Toasted Pine Nuts
  • Sauté of Winter Squash, French Beans and Baby Carrots'

Dessert

  • Individual Warm French Apple Tarts Garnished with House Made Cinnamon Ice Cream & Warm Caramel Sauce
  • Coffee and Tea Service

Sample Dinner Menu for Fall & Winter

Passed Hors d’oeuvre

Please Review the J&L Sample Hors d’oeuvre List and Choose Three

First Course

  • Trio of Soups Served in Demitasse Cups
    • Ginger Carrot with Beet Powder Garnish
    • Butternut Squash with Roasted Apple & Cranberry Compote
    • Fire-Roasted Tomato Bisque with Crispy Shallots Garnished with a J&L Parmesan Crisp

Entrée

  • Grilled French-Cut New Zealand Baby Lamb Chops
  • Trio of Citrus Grilled Jumbo Shrimp
  • Stone Ground Mustard Velouté
  • Roasted Garlic Whipped Yukon Gold Potatoes
  • Braised Swiss Chard with Caramelized Onions
  • Sourdough, Whole Grain and Country White Rolls with Herbed Butter

Dessert

  • Chocolate Truffle Soufflé Cake with Fresh Raspberries Garnished with 14K Gold Dust and Fresh Whipped Crème
  • Coffee and Tea Service

Sample Dinner Menu for Fall & Winter

Passed Hors d’oeuvre

Please Review the J&L Sample Hors d’oeuvre List and Choose Five

Just Before Guests are Called to Dinner

J&L Waiters Passing Demitasse Cups of French Onion Cider Soup

First Course

  • Toasted Corn Soufflé with Butter Poached Lobster
  • Roasted Baby Red & Yellow Beets over Micro Greens
  • Drizzled with a Warm Beet Reduction

Entrée

  • Marinated & Grilled Filet Mignon Finished with a Truffle Butter Coin and Natural Au Jus
  • Individual Winter Vegetable, Fresh Thyme and Potato Tart
  • Assorted Fresh Baked Breads and Rolls, Savory Scones, Rosemary Focaccia and Sweet Butter

Finale

  • Selection of Fine Imported Cheeses with Traditional Accompaniments
  • Quince, Dried Apricots and Figs, Biscuit Crackers and Sliced Baguette

Silver Trays Presented to the Table of J&L Hand Dipped Chocolate Truffles and Friandise

 

Sample Five-Course Chef’s Menu
Price Available Upon Request

Passed Hors d’oeuvre

Please review the J&L Sample Hors d’oeuvre List

The Amuse

  • Timbale of Parmesan Custard with Sweet Pea Sauce Garnished with Pea Shoots, Carrot & Paprika Oils

First Course

  • Traditional French-Style Duck Confit with Caramelized Onions, Merlot Reduction
  • Matchstick Apple Salad with Sun-Dried Cranberries and Cider Vinaigrette

Seafood Course

  • Trio of Pan Seared Diver Caught Scallops with Sauces
  • Truffle Scented Caviar and Lemon Crème
  • Roasted Red Pepper Sauce
  • Fresh Herb Sauce with Butter Lettuce and Mint Chiffonade

Entrée Course

  • Loin of Venison with Blackberry-Thyme Reduction Served over a Purée of Parsnips
  • Fresh Watercress with Toasted Almonds, Drizzled with Champagne Vinaigrette
  • Shard of Warm Rosemary Focaccia

Finale

  • A Tasting of Petite Desserts
  • Salted Caramel Mousse Served in a Mini Cordial Glas
  • Warm Chocolate-Cherry Bread Pudding with Fresh Whipped Crème
  • White Chocolate and Champagne Truffle
  • Coffee and Tea Service

J&L Can Work with You to Choose the Perfect Wines for Every Menu