Menus—Served Dinners

Menu 1

PASSED HORS D'OEUVRES
Pickled tomato and goat cheese tartlets
Roasted red bliss potato and crème fraiche cups
Curried chicken salad in endive leaves

SALAD COURSE
Food Art's Wedge Salad–Wedge of bibb lettuce with julienne of snow peas, thinly sliced baby cucumbers and deviled egg, dressed with green goddess dressing

ENTRÉE
Grilled salmon filets with fresh tarragon-olive oil sauce
Mixed grains pilaf
Subgum vegetables

DESSERT
Rustic Plum Tart with vanilla bean ice cream

Menu 2

PRE-DINNER HORS D'OEUVRE TABLE
Food Art's signature bruschetta bar with domestic and imported cheeses and fruit on slate

SERVED SALAD
Grilled Halloumi Salad–Mixed greens tossed in shallot vinaigrette, topped with grilled halloumi cheese, oven roasted grapes, and almond stuffed date

ENTRÉE
Roasted tenderloin of beef with red wine reduction
Cheddar and herb grits
Sautéed seasonal vegetables

DESSERT
Brown butter almond cake with Michigan cherry compote vanilla ice cream