Formal Multi-Course Dinners
Bird of Paradise retains a remarkable staff. They are
highly trained professionals who take great pride in seeing the job well done. We can
offer you a formal, plated meal with servers in black & white and a kitchen staff to
back them up flawlessly. Chef Jon can work with you to choose a superb selection of wines
to complement your meal. Please let us know what you have in mind, and we will respond
with a custom proposal, designed to accommodate your special event.Just a few ideas:
|
 |
| Hors d'
Oeuvres: |
Handmade Cocktail Tamales
Filo Flowers with Sun Dried Tomatoes & Basil
Poached Tiny Red Potato Halves Topped with Caviar
Baked Brie & Apples
|
| First
Course: |
Cream of Butternut Squash Soup
"Rose" of Salmon & Cod with Chardonnay Sauce
Forest Mushrooms with Polenta and Madiera Sauce
Jalapeno Glazed Quail in a Nest of Combread-Sage Stuffing
|
| Salads: |
Arugula, Pears, Caramelized Pecans &
Vinaigrette
Baby Organic Greens with Wine-Barrel-Smoked Chicken
Platter of Colorful Grilled Vegetables, served cold with Balsamic Aioli
Platter of Heirloom Tomatoes, Mozzerella, & Fresh Basil
|
| Entrees:
|
Roasted Filet of Beef with Corn Timbales
& Rosemary Potatoes
"Free Range" Chicken with Artichokes & New Potatoes
Lamb Noisettes, Jus Naturel, with Polcnta & Garlic Fried Greens
Mesquite Grilled Salmon Filet, Pesto Sauce, with Brown & Wild Rice &
Grilled Asparagus
|
| Desserts:
|
Puff Pastry Pear Tarts with Caramel Sauce
Chocolate Decadence with Raspberry Coulis
Individual Iced Lemon Souffles
Baked Pears with Blue Cheese |
|
