Dinner Menu A
Passed Hors d’oeuvres with Oyster Shooters On the Half Shell. Belgum Endive with Figs, Roasted Peppers and Goats Cheese. Tequila Lime Shrimp Skewers.
Organic Mixed Field Baby Greens with dried apricots, slivered red onions, Feta Cheese, Candied Pecans, and Live Oaks own Raspberry Vanilla Vinaigrette
Garlic and Cracked Pepper Crusted Roast Prime Rib of Beef with Merlot Au jus and Horseradish Sauce
Macadamia Nut Crusted Halibut Filet with a Mango Lime Butter Sauce
Roasted Baby White Creamer Potatoes with Herbs
Organic Seasonal Vegetables
Fresh Baked French Baguettes and Butter
Lemonade, Ice Tea, Water, Ice, Coffee Service
On Site Chef and Servers
Dinner Menu B
Passed Hors d’oeuvres with Apple and Walnut stuffed Mushrooms. Mini Brie En Croute. Fresh Fruit Skewers
Baby Arugula Salad with a Lemon Parmesan Dressing and Cherry Tomatoes
Grilled Organic Free Range Chicken Breast Stuffed with Black Mission Figs, Roasated Almonds, Cilantro and with a Sun dried Tomato Cream Sauce
Pan Seared White Sea Bass with Herb Lemon Butter Sauce
Porcini Mushroom Risotto
Wilted Baby Spinach with Caramelized Shallots
Fresh Baked French Baguettes and Butter
Lemonade, Ice Tea, Water, Ice, Coffee Service
On Site Chef and Servers
Dinner Menu C
Passed Hors d’ oeuvres with Grilled Linguica Sausage with BBQ Sauce. Jalapeno and Brie Cheese Fried Wontons. BBQ Shrimp Skewers.
Traditional Caesar Salad with our Homemade Dressing, Sourdough Croutons and fresh grated Parmesan Cheese
Oak Pit BBQ Prime Grade Tri-Tip of Beef with Fresh Pico De Gallo Salsa and Horseradish Sauce
BBQ Free Range Chicken Quartered and served with Homemade BBQ Sauce
Roasted Baby Red Potato Salad with fresh Dill and Capers
Haricot Vert with Caramelized Red Onions
Roasted Garlic Bread
Lemonade, Ice Tea, Water, Ice, Coffee Service
On Site Chef and Servers
Dinner Menu D
Passed Hors d’oeuvres with Smoked Salmon with Dill Creme Fraiche on Toasted French Baguettes with Capers. Shrimp and Crab Martini. Beef Tenderloin Skewers with a Whisky Sauce
Tropical Citrus Shrimp Salad with Mango, Jicama, Avocado, Jalapeno Chile, Orange, Lemon, Lime and Pineapple Juice topped with Jumbo Rock Shrimp
Roasted Rack of Lamb with Dijon Mustard and Garlic Crust
Blackened Swordfish with Tarragon Yogurt Sauce
Minted Vegetable Couscous with Pine Nuts
Stuffed Vine Ripe Tomatoes with peppers, Gorgonzola Cheese, Garlic and a Caramelized Onion Crust
Fresh Baked French Baguettes and Butter
Lemonade, Ice Tea, Water, Ice, Coffee Service
On Site Chef and Servers
Dinner Menu E
Passed Hors d’oeuvres with Oysters Rockefeller with Spinach, Bacon and herbs drizzled with Hollandaise Sauce. Mini Northwestern Crab Cakes with a Dill Aioli. Chicken Skewers with peanut Sauce
Mushroom, Belgium Endive and Green Bean Salad with Truffle Oil Vinaigrette
Tenderloin of Beef Crusted with Peppercorns and served with a Jack Daniels Whisky Sauce
Grill Wild Alaskan King Salmon with a Ginger Soy Sauce
Potato, Leek and Mushroom Gratin with Gruyere Cheese, Crimini and Shitake Mushrooms
Roasted Asparagus and Glazed Baby Carrots
Fresh Baked French Baguettes and Butter
Lemonade, Ice Tea, Water, Ice, Coffee Service
On Site Chef and Servers
Dinner Menu F
Passed Hors d’oeuvres with Grilled Linguica with BBQ sauce, Tequila Lime Shrimp Skewers, Baked Mexican wontons with Cheese and Cilantro
Classic Caesar Salad with Homemade Dressing and Croutons
Barbeque Prime Grade Tri-Tip Steak with Fresh Organic Pico De Gallo Salsa
Barbeque Free Range Local Chicken served in quarters with a Carolina Sweet BBQ Sauce
Hollister Ranch Style Baked Beans
Homemade Potato Salad with fresh Dill and Capers
Authentic Spanish Style Rice
Corn On The Cob
Roasted Garlic Bread
Lemonade, Ice Tea, Water, Ice, Coffee Service
On Site Chef and Servers