Lon Lane's Inspired Occasions

Hors d’ Oeuvre Station:

GOURMET GRILLED CHEESE SANDWICH AND TOMATO SOUP BAR
A chef attended interactive station featuring hors d’ oeuvre size grilled cheese sandwiches and a spicy tomato basil bisque.
The sandwiches include: Pepper Brie on French Baguettes served with cornichon pickles.
Smoked Gouda on sundried tomato bread with an Arugula pesto.
Vermont white cheddar on brioche with mango chutney.
Saga Blue on whole grain with an apple chutney.
 

A 1958 Style Hors d’ Oeuvre Table - Remember When...:

CHEDDAR CHEESE BALL ROLLED IN PECANS

A 50’S STYLE RELISH TRAY
Celery and carrot sticks, sweet and dill pickles, black olives, deviled eggs and marinated mushrooms.
Served with a ranch style and blue cheese style dip.

POTATO CHIPS AND FRENCH ONION DIP

BETTY CROCKER’S SWEDISH MEATBALLS

Butlered Hors d’ Oeuvres:

SOY MARINATED CHICKEN BITES

INSPIRED OCCASIONS HOT ONION PUFFS

Plated Dinner:

WEST END SOUP
A broth based soup with apple cider and white wine. Garnished with caramelized red onions and a Gruyere crostini. The soup is poured tableside.

10 oz. FILET MIGNON
Grilled to medium or medium rare and served with horseradish crème and cabernet sauce.
(The sauces will be placed on the tables)

TWICE BAKED POTATO
Topped with the traditional cheddar cheese, bacon and green onion topping.

THREE MUSHROOM AND GREEN BEAN SAUTÉ WITH MADEIRA AND FRIED SHALLOT RINGS
Crimini, shitake and button mushrooms sautéed with shallots and thyme, seasoned with Madeira and heavy cream then tossed with oven roasted French green beans and topped
with fried shallot rings.

SAUTÉED GRAPE TOMATOES
Grape tomatoes sautéed in extra virgin olive oil with kosher salt, cracked black pepper and fresh julienne basil.

A 50’S STYLE BREAD BASKET
Featuring peppered lavosh, cheese straws, small herbed biscuits and assorted sliced breads.
Whipped butter will be on each table.

Salad Course:

GORGONZOLA STUFFED SECKEL PEAR SALAD
Baby seckel pears poached in white wine with lemon and cracked black peppercorns, stuffed with creamy gorgonzola. Served on a bed of arugula and watercress and dressed with a lemon and black peppercorn vinaigrette.

Dessert:

A DESSERT TRIO
Featuring an individual baby wedding cake, lemon meringue pie in a glass and Donald’s Coca-Cola cake square. Garnished with a sprig of fresh mint.

CHOCOLATE TRUFFLES
Will be placed on each table for after dinner.

DECAFFEINATED COFFEE
Served with cream and sugar.