Dinner Menus

We custom build our plated sit down dinner menus so they are as special as your special event. Select the tabs below to find the perfect entree, side and salad for your dinner party or let us know your budget and we’ll craft a menu for you. Don’t see what you want? We’ll make it just for you! Contact an event planner to discuss your options. All of our catering services include vegetarian options at no additional charge (for 5% of your guests), all the plates, napkins, dinnerware, signs and table decor. Why try and manage 5 different companies for your dinner party when you can get a true one-stop-shop for all your event needs?

Wait Staff Serving Plated Dinner to Staff at Holiday Party

Dinner That Leaves an Impression

Tables, utensils, setup, staffing, preparation, and production all from just one company! We even manage your third-party vendors and handle the venue. When your business dinner is on the line, don’t trust all your hard work to some hotel or venue’s ‘event planner’ who only takes care of you the day of. Our team partners with your business throughout the entire process. No matter what services you need, you can count on Event Solutions. Whether you’re planning a black tie party or need catering for a business meeting, we have your back. All it takes is a phone call, and your plated sit down dinner planning is taken care of- from start to finish.

Fresh Beef, Pork & Lamb

ROAST PORK LOIN
Served with a port wine reduction sauce
TENDER MARINATED TRI TIP
Served with au jus and a homemade horseradish sauce
CARVED BEEF SIRLOIN
Served with choice of sauce
MARINATED SKIRT STEAK ROULADES
Marinated in red wine, balsamic vinegar, garlic, and shallots
Rolled with yellow squash and roasted red peppers
MATAMBRE
Marinated flank steak stuffed with fresh sautéed spinach and fresh herbs
Lined with a touch of prosciutto
CARVED BEEF TENDERLOIN
Served with caramelized onions
BAROLLO BRAISED SHORT RIBS
Crusted with wild mushrooms
PRIME RIB
Served with choice of sauce
ROASTED ROSEMARY AND THYME LOIN OF PORK
With a brown sugar dijon mustard glaze served with a maple and port wine reduction sauce
PEPPERCORN CRUSTED NEW YORK STRIP STEAK
(Single Entrée Only)
12 oz served with brandied shallot sauce
FILET MIGNON
8 oz filet finished with a shallot bordelaise
HERB AND GARLIC STUDDED RACK OF LAMB
Served with a roasted tomato port wine sauce
BERKSHIRE PORK SHANK AGRODULCE
Served With a kale, sweet potato and sherry agrodulce sauce
SAGE AND MUSTARD GLAZED PORK LOIN CHOP
With a cinnamon plum sauce
OSSO BUCCO STYLE SHORT RIBS
With a maple Bordeaux sauce
GARLIC AND ROSEMARY LAMBSHANKS
Slow braised in a burgundy wine, tomato and herb stock

To Fawn Over Fowl

CHICKEN BREAST MARSALA
Sautéed in a sauce of Marsala wine, garlic, and mushrooms
CHICKEN BREAST PICATTA
Sautéed in a sauce of lemon, capers, and wine
CHICKEN FLORENTINE
Succulent chicken breast filled with fresh spinach, goat cheese, and fresh dill
BALSAMICO ROAST CHICKEN
Chicken breast stuffed with fresh herbs and prosciutto roasted to a crisp golden brown
Finished off with a balsamic glaze
TUSCANY CHICKEN
Juicy chicken breast sauteed with a white wine sauce, sun-dried tomatoes & capers
CHICKEN FLORENCIA
Savory chicken breast topped with shaved prosciutto and fontina cheese
TENDER BREAST OF CHICKEN
Stuffed with goat cheese, artichokes, and nutmeg, & topped with a caper, white wine leek sauce
BREAST OF CHICKEN
STUFFED WITH SHERRIED MUSHROOM BRUSCHETTA
Served with Madeira leek sauce
COAL ROASTED BREAST OF CHICKEN
Filled with Anaheim chilies & queso fresco, served with a tequila lime tomatillo sauce
Topped with Chihuahua cheese
PORTOBELLO CHICKEN
Chicken breast marinated with Italian seasonings, topped with a Portobello mushroom.
Sauteed in sherry wine and oven baked with smoked mozzarella
CHICKEN ROULADES
Chicken sautéed with carrots, onions, celery, mushrooms, and ricotta
Rolled in pasta noodles and topped with a scallion sherry cream sauce
FRANGO
Carved tender breast of chicken wrapped in bacon served with a chimichurri verde sauce
LAVENDER AND THYME GLAZED CHICKEN BREAST
Roasted with lavender, thyme, honey, and Dijon
VENETIAN CHICKEN
Chicken breast stuffed with mozzarella and aged Italian prosciutto
MEDITERRANEAN CHICKEN
Tender chicken breast braised with feta cheese, fresh Roma tomatoes, sun-dried tomatoes, capers & Kalamata olives Finished with a sherry, artichoke, white & red wine sauce

Fresh, Never Frozen Fish

TOASTED ALMOND CRUSTED HALIBUT
Served with a citrus beurre blanc
FRESH MAHI MAHI
Prepared with Mediterranean spices and topped with sauteed leeks, almonds and raisins
Braised with caramelized leeks and shallot
SPICE RUBBED SALMON FILET
Served with our fresh tarragon sauce
MISO GLAZED SEA BASS
Sesame crusted and served with our ginger miso sauce
SEAFOOD BROCHETTE
2 Gulf of Mexico shrimp, one jumbo scallop two salmon
Rubbed with olive oil, fresh garlic, and lemon confit
LINQ COD
Blackened
Accompanied with either a caper tartar sauce or citrus beurre blanc
RED SNAPPER
Rosemary butter with sun-dried tomato and Kalamata olive butter
Sun-dried tomato and Kalamata olives topped with a leek caponada
TROUT FILET
Panko crusted with garlic and red pepper caponata
Topped with fresh tarragon sauce
NEW ZEALAND SEABASS
Shallot honey truffle glaze
Topped with a fresh gold and red tomato
Finished with a garlic olive and basil coulis
MEXICAN SEABASS
Latke potato and chive crusted served with a citrus beurre blanc
CHILEAN SEABASS
Sesame crusted and served with our ginger-miso,
Topped with julienned carrots, green onion, and bok choy
ARTICHOKE, MUSHROOM & GOAT CHEESE STUFFED SHRIMP
FRESH MARKET SEAFOOD SELECTION
LOBSTER
CRAB
SCALLIONS
PRAWNS

Steller Sides & Veggies

MASHED GARLIC POTATOES
GOAT CHEESE POTATOES GRATINEE
HERBED RICE PILAF
ROASTED NEW POTATOES
PENNE PASTA
Tossed with a fresh Roma tomato sauce,
Artichoke hearts and sun-dried tomatoes
PENNE PASTA
Tossed with a pesto cream sauce,
Wild mushrooms and Parmesan
FARFALLE PASTA
Tossed with our red, creamy marsala sauce,
Mushrooms and artichoke hearts
MOSTACCIOLI PASTA
Prepared and baked with fresh Roma tomatoes,
Garlic, ricotta, mozzarella, and Parmesan
LEMON AND SHALLOT ROASTED WHITE ROSE POTATO WEDGES
OLIVE OIL AND ROSEMARY ROASTED MARBLE POTATOES
GRUYERE CARAMELIZED ONION POTATO GRATINEE TOWER
CARAMELIZED SHALLOT ORZO
WHITE TRUFFLE FARRO RISOTTO WITH ASPARAGUS
PENNE PASTA
TOSSED WITH A FRESH ROMA TOMATO SAUCE
Tossed with artichoke hearts and sun-dried tomatoes
FARFALLE PASTA
TOSSED WITH A PESTO CREAM SAUCE
Tossed with mushrooms and artichoke hearts
SPAGHETTI
Tossed with olive oil, garlic, red pepper flakes, Italian parsley
Pecorino Romano cheese
CHEF’S CHOICE JULIENNED VEGETABLES
GREEN BEANS ALMONDINE
VEGETABLE BUNDLE TIED WITH A CHINESE LONG BEAN
Green zucchini, yellow squash, red bell pepper, asparagus, haricot verts

Dinner Menus

Dinner That Leaves an Impression

Fresh Beef, Pork & Lamb

To Fawn Over Fowl

Fresh, Never Frozen Fish

Steller Sides & Veggies

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