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Voted Best Caterer 2005 and 2006 Fort Worth Texas Magazine


Five Course Dinner Menu

Passed Hors D’oeuvres

Garlic Shrimp with French Lentils

Smoked Duck Breast with White Bean Puree Crostini


First Course

Roasted Sea Bass with Golden Beets
And Blood Orange Reduction


Second Course

Braised Lamb Shank with Truffle Mashed Potatoes


Third Course

Field Greens with Haricot Vert and Sherry Vinaigrette


Fourth Course

Cheese and Fruit


Fifth Course

Warm Chocolate Cake
with Roasted Apricots and Raspberry Sauce


Download a Printable PDF Version of this Menu





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