Plated Served Meals
Served Dinner Spring/Summer
THE SALAD COURSE… your choice of one of the following
AFFAIRS’ CAPRESE SALAD
yellow and red beefsteak tomatoes, house pulled mozzarella, and a fried basil leaf shingled on baby red oak lettuce, finished with freshly cracked black pepper and balsamic oil
PECAN AND TOMME SALAD WITH GRAPE HALVES
flat leaf baby spinach, sweet grape halves, roasted pecans, and Sweet Grass Dairy Thomasville Tomme offered in a butter lettuce cup with red wine vinaigrette
BEET AND HONEY BLACK PEPPER GOAT CHEESE NAPOLEON
with mesclun greens tossed with pistachios and orange vinaigrette in a Bibb cup
Includes freshly baked bread and butter
THE ENTRÉE COURSE…
CHICKEN ENTREE
Panko crusted chicken breast with spinach and goat cheese stuffing, lemon brown butter, and olive oil roasted fingerling potatoes, sautéed baby zucchini, and squash
BEEF & CHICKEN DUAL ENTREE
port wine and rosemary glazed beef tenderloin & wild mushroom salsa, herb roasted Chef’s Cut chicken breast & white wine butter sauce with citrus risotto and grilled asparagus spears
BEEF & FISH DUAL ENTREE
seared beef tenderloin & horseradish cream sauce, roasted salmon & peach mango salsa with white cheddar mashed potatoes and string bean sauté
BEEF & CRAB DUAL ENTREE
salt and pepper seared beef tenderloin & gorgonzola cheese, Affairs’ signature jumbo lump crab cake & fennel caper sauce with brown butter potato mash and sautéed haricot verts
THE DESSERT COURSE… your choice of one of the following
CHOCOLATE CHEESECAKE WEDGE
with Oreo cookie crust and berry compote
STRAWBERRY CHEESECAKE MOUSSE
layered with crushed grahams in a martini glass and garnished with a glazed strawberry and chocolate covered graham cracker
LEMON & ALMOND RICOTTA CAKE
ground almonds, ricotta, and fresh lemon cake topped with a lemon glaze & garnished with dark chocolate covered blueberries, whipped cream, and a berry coulis
THE COFFEE SERVICE Regular & Decaf Coffee Shall Be Offered Tableside For Served Dinners
Plated Served Meals
Served Dinner Fall / Winter
SALAD COURSE… your choice of one
BALSAMIC FIG SALAD
baby arugula, red bell peppers, thinly sliced fennel, radish, and toasted hazelnuts on a bed of Aquaponics green oak lettuce drizzled with balsamic fig vinaigrette,
HARICOT VERT & PEACH SALAD BABY
field greens, crisp haricot verts, air dried peaches, toasted almond slivers, blue cheese, and sun-dried tomatoes on a bed of Aquaponics green oak lettuce with citrus vinaigrette
WALNUT CHERRY SALAD WITH GOAT CHEESE
organic baby arugula, dried cherries, toasted walnuts, and goat cheese, on a bed of Aquaponics green oak lettuce
Includes freshly baked bread and butter
ENTRÉE COURSE…
CHICKEN ENTREE
roasted chef’s cut chicken breast & garlic and spices, artichoke Manchego gratin, and sautéed haricot verts
BEEF & CHICKEN DUAL ENTREE
roasted tenderloin of beef filet & sweet onion confit, mushroom, sun dried tomato and chèvre stuffed skin-on chicken breast & rosemary au jus served with citrus and herb fried new potatoes and sautéed spinach with fresh nutmeg
BEEF & FISH DUAL ENTREE
grilled New York strip beef filet & gorgonzola cheese, semolina seared salmon & white wine butter sauce served with charred butternut squash risotto and string bean sauté
BEEF & CRAB DUAL ENTREE
char-grilled beef + jumbo lump crab sautéed served with potatoes duchess and grilled asparagus
DESSERT COURSE… your choice of one
BUTTERNUT SQUASH & CARDAMOM TART
with whipped crème fraiche presented in a butter tart shell
MASCARPONE COCOA MOUSSE
with fresh berries, cinnamon whipped cream & a chocolate dipped almond biscotti
CLASSIC CHEESECAKE
with butter pecan sauce & broken dessert cone garnish
WARM PEACHES & CREAM BREAD PUDDING
with High Road Craft Vanilla Fleur De Sel ice cream, Brown Sugar Streusel chocolate
Regular & Decaf Coffee Shall Be Offered Tableside For Served Dinners.