PLATED

APPETIZERS | BUFFET || MAIN PAGE

Our plated sample menus are sourced from local ingredients and may change as seasonal and more local items are available. Our goal is to provide your guests with a beautiful sit down meal without out going to a restaurant. We can set up almost anywhere and provide an four star dining experience at the venue or your choice.

PLATED DINNER MENUS:

Please Call for Pricing

THE BEEZ KNEEZ

2 Course Plated Dinner

Salad Choice

Beez Kneez Caesar Salad
romaine hearts, roasted garlic, fried capers, bacon lardons, parmesan crostini

Summer Salad
marinated and grilled asparagus, peppers, zucchini, roasted acorn squash, blueberries, candied pecans, arugula and goat cheese

Entrée Choice

Espresso Rubbed AAA Beef Tenderloin
fresh horseradish and coffee demi-glace, herb compound butter, crispy leeks, broccolini, carrots and asiago, truffle mashed potatoes

Organic Chicken Supreme
stuffed with fresh basil, roasted garlic and brie with a roasted red pepper sauce, roasted potatoes, broccolini and carrots

Wild Sockeye Salmon
teriyaki glaze with charred pineapple salsa, sesame, soy braised bok choy and sticky rice cake

Marinated Tofu Filet Mignon
wrapped in zucchini and grilled served with a miso roasted carrot puree and quinoa stuffed pepper

Grilled Vegetable Rissotto
seasonal grilled vegetables served in a roasted acorn squash

Please select three of the above entrees and your guests can choose between the two salad choices and your three entrée choices. We will do our best to accommodate any dietary needs, which has to be arranged prior to event date.

THE KING BEE

2 Course Plated Dinner

Salad Choice

Seared Albacore Tuna Salad
asian slaw, cilantro aioli and crispy wontons

Roasted Golden Beet Salad
truffled beets, goat cheese cream, pistachio brittle, mesculin greens, fresh squeezed lemon and smoked sea salt

Duck Confit Potato Salad
fresh herb potato pancake, yam soufflé, grilled asparagus and pomegranate vinaigrette

Entrée Choice

Grainy Mustard Crusted Rack of Lamb
roasted cauliflower puree and root vegetable ratatouille

Roasted Cornish Game Hen
blood orange and fresh thyme honey glaze, jalapeno smoked cheddar cornbread, roasted golden beets and braised rainbow chard

Basil and Bacon Wrapped Halibut
potato asiago pave, balsamic glazed asparagus and heirloom tomato gazpacho

Cilantro Pesto King Oyster Mushrooms
baby carrots and sesame, soy braised bok choy

Please have your guests choose one salad and one entree. We will do our best to accommodate any dietary needs, which has to be arranged prior to event date.

Culinary Dishes Inspired by Chef Paul de Ridder

If you’d like to create a custom menu contact us via phone or our booking page.

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