Valentine's Dinner II

Valentine's DinnerAppetizers

Crostini topped with Brie, Grilled Asparagus and Roasted Peppers
Crispbread Crackers with Pepper-dill Crème Fraiche and Smoked Salmon
Lamb Meatballs Stuffed with Feta Cheese and Herbs Served with a Cilantro Sauce
Grilled Chicken Sausage Served on a Crostini with Arugula and Drizzled with a Reduced Balsamic Vinegar


Mixed Greens with Roasted Beets, Matchstick Carrots, Goat Cheese and Drizzled with a Balsamic Vinegar Dressing
Field Greens with Bleu Cheese Crumbles, Candied Pecans, Pears and Drizzled with a Balsamic Vinegar Dressing


Sautéed Wild Mushrooms with Garlic and Thyme Served on Naan Bread and Drizzled with a Reduced Pomegranate Sauce
Cajun Spiced Chicken Served with a Mango Salsa
Grilled Sliced Hanger Steak with Bleu Cheese, Sautéed Mushrooms and Grilled Peppers
Grilled Ahi Tuna topped with a Wasabi Sauce and Pickled Ginger
Each Entrée will be Served with Chef’s Selection of Vegetables and Your Choice of Wild Rice or Couscous


Dessert Sampling
Coffee or Tea


About Sample MenusPhotosContactTestimonialsHomeSite Map


© 2008- 2012 Thyme To Serve, All rights reserved

Web design - Site Designs by Lori

Dig in to our catered meals!
Thyme To Serve Catering
Thyme To Serve navigation