Much like hors d’oeuvres, the main course can be served as a plated meal, a buffet presentation, or a combination of both. How you choose to serve the main course depends on many different factors such as logistics, space, budget, time, number of guests, and the nature and formality of the event itself.

Your event planner can help you decide on the best way to serve your main course, generally consisting of a salad, main entree(s)(single or split) and side items. We are able to accommodate any dietary restrictions your guests might have as well as kid-friendly fare for your younger attendees!

Make sure to visit our blog to see more event menus from our recent events!



Sample Plated Dinner Presentation

  • Freshly Baked Sour Dough Bread Served with Whipped Herb Butter
  • Baby Field Greens Salad with Tear Drop Tomatoes, Shaved Almonds, Jicama, Goat Cheese and Strawberries Served with Homemade Honey Lemon Vinaigrette
  • Petit Tenderloin Filet of Beef Served with Sautéed Shitake Mushrooms and Caramelized Onions Finished with Crumbled Bleu Cheese and Port Wine Reduction Sauce
  • Homemade Dungeness Crab and Maine Lobster Cakes Served with Red Pepper Remoulade and Crispy Pancetta Lardons
  • Homemade Red Skin Mashed Potatoes Seasoned with Fresh Sour Cream, Cheddar Cheese and Chopped Chives
  • Balsamic Glazed Grilled Asparagus with Fresh Roasted Peppers and Lemon Zest

Sample Buffet Dinner Presentation

  • Freshly Baked Honey Wheat and Brioche Dinner Rolls Served with Whipped Butter
  • Baby Field Greens Salad with Yellow Tomatoes, Sweet Chilies, Aged Sharp Cheddar and Crispy Pancetta Served with Fresh Apple Cider Vinaigrette
  • Coffee Crusted Roasted Tenderloin of Beef Served with Homemade Guinness and Mixed Peppercorn Gravy
  • Seared Chicken Roulades Filled with Fresh Apple Sage and Roasted Chestnut Stuffing Dressed with Homemade Brandy Cream Sauce
  • Roasted Fingerling Potatoes with White Pepper, Parmesan and Fresh Thyme
  • Sautéed Sugar Snap Peas and Baby Carrots Drizzled with Lemon Butter