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Plated Dinner

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All plated dinners are served with warm rolls and sweet butter, preset water, regular and decaffeinated coffee and a selection of teas.


Maximum of one choice

Hearts of Romaine Caesar, Roasted Garlic Crouton
Heirloom Tomatoes and Burrata, Arugula, Roasted Peppers, Basil Crostini and Saba
Spinach and Baby Arugula, Charred Peppers, Pickled Eggs, Onions and Bacon Dijon Emulsion
Arcadian Sweet Greens, Roasted Beets, Drunken Goat Cheese, Candied Pecans and Smoked Balsamic Vinaigrette
Baby Iceberg, Grapefruit, Mandarin Orange, Peppadew, Toasted Almond and Poppy Seed-Pomegranate Molasses Dressing
Baby Kale and Lentils, Roasted Carrots, Watermelon Radish, Rye Croutons and Curry Carrot Vinaigrette
Roasted Cauliflower and Chickpea, Red Pepper Relish, Picked Onions, Golden Raisins and Vadouvan Dressing


Maximum of one choice

Virginia Peanut Soup
Corn and Ham Chowder
Potato Leek Cream Soup
She Crab Bisque
Truffle Mushroom Vegan Bisque


One choice per 30 guests with a maximum of three choices

Pan Seared Free-Range Chicken Breast, Roasted Garlic and Brown Butter Crushed Yukon Potatoes Mushroom, Pea Ragout and Garlic Thyme Jus
Smoked Duck Breast, Wilted Spinach, Mustard Greens, Sweet Potato Pavé, Tawny Port and Cherry Jus
Bacon Wrapped Duroc Pork Filet Mignon, Corn and Carolina Gold Risotto, Broccolini and Madeira Jus
Benne Crusted Salmon, Hominy and Smoked Bacon Polenta, Roasted Sweet Peppers, Asparagus, Braised Fennel and Tomato Butter
Wild Mushroom Strudel, Asparagus Risotto and Roasted Tomato
Valpolicella Braised Short Ribs, Parmesan and Truffle Potato Gnocchi, Garlic Braised Broccolini and Gremolata
Crispy Chickpea Rondels, Napa and Purple Cabbage Slaw, Orange Zest Glazed Sweet Potato and Pickled Pepper Aioli

Pan Seared Free-Range Chicken Breast, Lump Crab, Ham and Corn, Fontina Stone Ground Grits, Swiss Chard and Creole Gravy
Grilled Swordfish, Butterbeans, Sweet Pepper Quinoa, Herb Roasted Baby Carrots and Lemon Harissa Beurre Blanc
Flounder Stuffed with Spinach, Fontina and Roasted Cauliflower, Hazelnuts, Fennel and Calabrian Chili Butter
Peruvian Semi Boneless Cornish Game Hens, Papas Bravas, Green Bean Escabeche and Aji Amarillo Aioli
Pepper Rubbed Certified Angus Beef Flat Iron, Cauliflower Purée, Asparagus, Confit Tomato Salad and Shallot Jus
Pan Seared Day Boat Scallops, Parsnip Mousse, Roasted Oyster Mushrooms, Romanesco and Truffle Tarragon Butter
Tomato and Saffron Poached Atlantic Cod, Chorizo Succotash, Braised Swiss Chard and Roasted Piquillo Pepper Nage
Thai Red Curry Butternut Squash and Royal Trumpet Mushrooms, Toasted Peanut Rice Noodles, Wok Seared Snap Beans Fresno Chili Rings
and Baby Corn

Grilled Certified Angus Beef Tenderloin, Three Potato Gratin, Roasted Baby Vegetables and Bordelaise
Post Oak Smoked Certified Angus Beef Tenderloin, Sea-Salt Roasted Marble Potatoes, Grilled Asparagus, Crispy Shallots and Demi-Glace
Seared Rockfish, Pesto and Lobster Risotto, Fennel, Leeks and Cavalo Nero and Shellfish Sugo

Market Price Selections

Potato and Rye Crusted Halibut, Ragout of Cannellini Beans, Surry Sausage and Swiss Chard, Cherrystone Clams and Pan Jus
Porcini Dusted Grouper, Garlic and Olive Oil Spaghetti Squash, Broccolini, Crab and Sherry Butter
Tapioca Crusted Snapper, Gingered Black Sticky Rice, Braised Baby Bok Choy and Sweet Chili Glaze
Lemon and Harissa Roasted Whole Branzino, Jeweled Rice, Toasted Almond Spinach
Dry Aged King Cut Prime Rib with Roasted Sunchokes, Artichokes, Demi-Glace and Horseradish Cream

Dual Entrées

Dual Entrées are accompanied with chef’s selection of potato purée, seasonal baby vegetables and 5 ounces of each protein.
Choose Two: Grilled Beef Tenderloin, Grilled Beef Flat Iron, Seared Salmon
Herbed Chicken Breast, Seared Scallops, Jumbo Shrimp, or Mid-Atlantic Crab Cake

Suggested Pairings

Herbed Chicken Breast with Chicken Jus and Jumbo Shrimp with Blackened Butter Sauce
Demi-Glace Beef Tenderloin with Bordelaise and Seared Scallops with Lemon Butter Sauce
Grilled Beef Flat Iron with Bordelaise and Seared Salmon with Sweet Pepper Coulis


Maximum of one choice

Manna Chocolate and Reservoir Bourbon Pecan Pie with Hickory Syrup Whipped Cream
Raspberry and Yuzu Tart with Yuzu Crémeux, Fresh Raspberries, Canton Ginger Mint Whipped Crème and Toasted Sesame Meringue
Dulcey Panna Cotta, Mango Compote, Almond Streusel and Rum Whipped Cream
Milk Chocolate Pot de Crème, Salted Caramel Sauce and Chocolate Covered Coffee Beans
Strawberry Mascarpone Financier and Almond Crunch
Tiramisu - Lady Fingers, Lamp Lighter Espresso Crumble and Ganache
Lemon Mousse with Blueberry Compote and Candied Lemon
Triple Chocolate Layer Cake - Milk Chocolate Bavarois, Dark Chocolate Crunch and Seasonal Berries
Valrhona Mousse - available in White Chocolate, Milk Chocolate, Dark Chocolate, Red Velvet, Lemon, Raspberry or Strawberry
New York Style Cheese Cake with Brown Butter Crust - available in Chocolate, Vanilla, Red Velvet, Neapolitan, Oreo, Toffee Caramel, Snicker’s, Reese’s or Kit Kat
Fruit Sorbets - Pastry Chefs Seasonal Selection of Three
Chocolate Pavé - 62% Chocolate Mousse - Flourless Chocolate Cake, Hazelnut Crunch and Salted Caramel Chantilly
Dark Chocolate Cherry Bombe with Morello Cherries, Vanilla Crème and Pistachios

Trio of Plated Miniatures

Choose Three: Key Lime Bar, Lemon Curd Fruit Pie, Ginger Spice Cake, Blueberry Soup Shooter, Strawberry Soup Shooter
Panna Cotta, Red Velvet Cupcake, Chocolate Cupcake, Oreo Mudslide Bite, Carrot Cake Cupcake, Cookie-Style Whoopie Pie
Pecan Bite, Virginia Peanut Pot de Crème, Vanilla or Chocolate Cheesecake

These items can be prepared raw or undercooked.  Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
All prices subject to 13.5% combined taxes and 20% service charge.