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Dinner for Eight
Plated dinner service, 6–12 guests
An intimate four-course dinner party menu — petite crab cakes, a bright citrus salad, the Al Capone Roast as a centerpiece, and chocolate decadence to finish.
Appetizer
Petite Crab Cakes
Salad
Spring Greens and Spinach with Orange, Grapefruit, Toasted Pine Nuts and a Sweet-Sour Poppyseed Dressing
Bread
Vidalia Onion Braid
Entrée
Al Capone Roast
Orzo all’Ortolano — Orzo with a confetti of spring vegetables in Sauce Grosseto
Broiled Asparagus
Dessert
Homemade Chocolate Decadent
Interested in this menu?
Every menu can be yours.
This menu can be prepared as written, scaled to your guest count, adapted by course count, or used as inspiration for something entirely new. Reach out to Chuck to begin the conversation.