Exceptional Events & Executive Corporate Catering
only from The Silver Platter

special occasions


The Silver Platter DINNER MENUS
The Silver Platter offers your choice of the traditional seated and served experience or buffet dinner service.

The Seated and Served Experience
Our three course dinners are expandable to include appetizer and intermezzo courses. We relish customizing menus and often tailor meals designed to accommodate many dietary needs.

SALADS

Chipotle Caesar Salad

with Jicama and Chile Croutons

Boston Lettuce Salad

with Tomato, Artichoke Hearts, Champagne Vinaigrette

Mesclun Greens Salad

with Braised Wild Mushrooms and Maytag Blue Cheese with an Aged Balsamic Vinaigrette Dressing

Field Greens Salad

with Caramelized Walnuts, Dried Cranberries, Feta Cheese, Raspberry Citrus Vinaigrette

Silver Platter Starters

Personally Crafted for Your Content

Silver Platter Main Course
Limitless Customized Preparations
ENTREES

Wild Mushroom Chicken Marsala

Truffle Oil Drizzle and accompanied by Garlic and Rosemary Roasted New Potatoes and Minted Sugar Snaps

Herb Crusted Tenderloin of Beef

Rosemary Demiglaze, Herb Spun Mashed Potatoes, Sautéed Green Beans with Portabellas

Seared Salmon with Braised Leeks

Wild and Long Grain Rice and Grilled Patty Pan Squash

Rum Roasted Center Cut Pork Chops

Soufflé of Sweet Potato and Sauté of Baby Squash

Pan Seared Grouper Filet

With a Sunflower Seed Crust and a Basil Broth, Sweet Potato Cake Julienne Vegetables

Tuscany Chicken

Sautéed Diced Tomatoes, Olives, Capers and Artichokes Lentil Pilaf and Sautéed Squash with Toasted Pine nuts

Pork Tenderloin

Rhubarb Compote and Braised Seckel Pears. Accompanied by Haricot Verte

Dry Rubbed and Roasted Prime Rib of Beef

Fingerling Potatoes with Sweet Garlic Butter, Scallions and Fresh Mint, Baked Fennel & Parmesan Cream Sauce

Mediterranean Salmon

Dried Herbs, Feta Cheese, Olive Oil, Black Peppercorns. Lemon Scented Cous Cous and Grilled Vegetable Ratatouille

Halibut Filets

Sambol Vinaigrette and Wasabi Cream Sauce. Vegetable Stir Fry and Steamed Jasmine Rice

Greek Cornish Hens

Stuffed with Mediterranean Herbs and Spices, Diced Pita and Olives Finished with an Apricot Citrus Glaze Lemon Zest Rice and a Medley of Oven Roasted Vegetables

Macadamia Nut Crusted Sea Bass

Laced with Turning Leaf Chardonnay
Grilled Asparagus Tips and Potato Gratin

Roasted Petite Tenderloin and Pan-Fried Jumbo Lump Crab Cake

New Potato and Vidalia onion Hash, Grilled Asparagus Tips

desserts

White Chocolate and Raspberry Cheesecake

on a Swirl of Raspberry Melba Sauce

Bread Pudding Martini on top of Walnut Brittle

dressed with Caramel, Hot Fudge, Chantilly Cream and Topped with White Chocolate Curls

Key Lime Parfait

Georgia Peach Crepes

with Vanilla Bean Ice Cream Drizzled with Raspberry Melba Sauce

Demitasse Cups of Créme Brulee

Petite Tiramisu Gelatos on Sponge Cake

drenched in Coffee and Marsala Wine and Decorated with Chocolate

Cassis Mousse on Almond Biscuit

with Caramelized Apples, Cassis Mousse and Strawberry Topping

Berry Tartlet with Almond Cream,

Red Currants, Blueberries, and Raspberries

Triple Chocolate Cake

with Raspberry Melba Sauce

Silver Platter Endings

An Amazing Exclusive Creation from our Bakery


Buffet Dinner Reception
Your selections are made easy with our buffet reception menu. The menu itself gently guides you through the creating process. Our professional consultation refines all of the details for you

From the menu options below, select 1 salad, 2 or 3 entrées, two starches, two vegetables, and complete your buffet dinner reception menu by selecting a variety of delectable desserts. Your menu will be served with rolls and butter.

Select One Salad

Hearts of Romaine Caesar Salad

Parmesan, Romano, and Asiago Cheese and Garlic Herb Croutons

Lavender Scented Grilled Vegetables

on Baby Spinach Aged Balsamic Vinaigrette Dressing

Mixed Greens

cradling Caramelized Onions, Honey Glazed Walnuts, and Heirloom Tomatoes, Sun-dried Tomato Vinaigrette Dressing

Oak Leaf Lettuce

Ginger Balsamic Vinaigrette, Toasted Walnuts, Roquefort Cheese, and Asian Pears

California Butter Lettuce and Tender Greens

Water Chestnuts, Sesame Seeds, Scallions, Honey Soy Dressing

Braised Wild Mushrooms

Finished with Maytag Blue Cheese, Nestled on Mesclun Greens, Port Wine Vinaigrette Dressing

Greek Salad

Garlic Romano Dressing Nicoise Olives, Cucumbers, Red Onion, Feta Cheese, Cherry Tomatoes

Select Two or Three Entrées

Sesame Crusted Tuna

Ginger Soy Demi-Glaze

Sage Roasted Turkey Breasts**

Orange Apricot Chutney

Macadamia Nut Crusted Chilean Sea Bass

Warm Pineapple Salsa

Mediterranean Baked Chicken with Nicoise

Olives, Sun-dried Tomatoes, and Capers with a Pommery Mustard Sauce

Pan Fried Georgia Rainbow Trout

Bourbon Pecan Butter

Chicken Breast

Peach Schnapps Glaze, Fresh Peach Chutney

Smoked Chicken Ravioli

Cajun Cream Sauce

Louisiana Snapper

Creole simmered in Cajun Spices

Norwegian Salmon and Wild Mushrooms**

Wrapped in Puff Pastry, Champagne Cream Sauce

Roast Veal with Michigan Sun-dried Cherries**

Port Wine Sauce

Boneless Leg of Lamb**

Rosemary ~ Herb Crust and Fresh Mint Sauce

Oven Roasted Free Range Chicken

Maple Pecan Shell

Prime Rib of Beef**

Mushroom Au Jus & Caramelized Onion Compote

Roasted Pork Loin**

Bourbon Apricot Glaze and Gayla Apple Chutney

Marinated London Broil

Three Mushroom Sauce

Halibut with Sambol Vinaigrette

and Wasabi Cream Sauce

Boneless Breast of Chicken Medallions

Filled with Sun-dried Tomatoes, Artichokes, and Fresh Basil

Seared Salmon amid Bowtie Pasta, White Wine Seafood Veloute

Crab Cakes and Assorted Toppings:

Crispy Vidalia Onions, Black Bean Salsa, Chunky Walnut Pesto, and Papaya-Mango Salsa

Select Two Starches

Penne Puttenesca

Tomatoes, Capers, Olives, and Roasted Red Peppers

Bowtie Pasta Grilled Vegetables in a Spicy Basil Marinara Sauce

Tri-Colored Rotini Pasta

Fresh Spinach, and Black Olives in a Roasted Red Pepper Sauce

Potato and Parsnip Gratin

Cayenne Whipped Sweet Potatoes

Baby New Potatoes

Pan Roasted with Garlic and Fresh Rosemary

Roasted Garlic Mashed Red Skin Potatoes

Lemon Pepper Potatoes Boulangere

Sautéed Polenta Vegetable Ragu

Spicy Black Bean Cakes

Basmati Rice Pilaf

Wild and Long Grain Rice Dried Cranberries and Toasted Pecans

Wild Mushroom and Asparagus Cous Cous

Select Two Vegetables

Rosemary Roasted Butternut Squash

Steamed Broccoli and Cauliflower Polonaise

Asian Vegetable Stir Fry

California Marinated and Flame Grilled Vegetables

Sautéed Green Beans with Portobello Mushrooms, Rosemary Garlic Sauce

Sugar Snap Peas in Brown Butter

Honey Glazed Carrots with White Grapes

Summer Vegetable Ratatouille

Sautéed Summer and Zucchini Squashes Italian Herbs and Toasted Pine Nuts

Our buffet reception package includes two or three entrees, two starches, two vegetables, rolls and butter.

** Denotes Carving Station set up available We will provide your carving station complimentary Additional Chef Attendant required


ADDITIONAL SERVICES AVAILABLE
Tenting ~ Entertainment ~ Centerpieces ~ Table Numbers ~ Place Cards
Name Tags ~ Event Lighting ~ Event Design ~ Favors ~ Hospitality Bags
Floral Décor ~ Invitations ~ Transportation ~ Professional Service Staff
Three Passed Hors D’oeuvres ~ Coffee Service ~ China and Glassware
Linens available in assorted colors ~ Cloth Napkins folded at each place setting

The holidays are just around the corner. To plan your event, please email The Silver Platter today!
Click Here to Email The Silver Platter



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