Your Menu
Plated Dinner
Let Carlisle combine your chosen medley of Chef’s dinner options below to create the perfect meal.
Salads
- Classic Caesar
- Mesclun greens topped with mandarin oranges, toasted almonds
- Boston, Watercress and Radicchio topped with sautéed shitake mushrooms with feta dressing
Vegetables
- Sautéed Spinach with red onion
- Fresh Asparagus (chilled or steamed)
- Broccoli Florets with red bell pepper strips
- Stemmed Baby Carrots
- Ratatouille
- Sautéed Bochoy
- Green Beans Almandine
- Snow pea pods with walnut butter
- Seasonal Vegetable Medley
Starches
- Basmati Rice
- Rice Pilaf
- Butter Noodles with fresh herbs
- Herbed Orzo
- Penne Pasta with light Roma sauce
- Roasted Red Potatoes
- Herb Pan Sautéed Potatoes
- Baked Potato
- Twice Baked Potato
Entrees
- Beef Filet with burgundy demi-glace
- Seared teriyaki beef flank steak
- NY Strip Steak with sautéed mushrooms; 8 or 12 oz cut
- Sautéed Chesapeake Bay Backfin Crabcakes with roasted corn and poblano relish
- Chicken or Veal Piccata
- Chilean Sea Bass with light cream verblanc
- Baked Fillet of Rockfish with Roma tomato salsa over polenta
- Herb Crusted Rack of Lamb
- Chicken Cordon Bleu
- Pan seared Jumbo Shrimp with sesame garlic sauce
- Grilled Fillet of Salmon with lemon dill sauce
- Pork Loin with cranberry nut chutney
- Herb crusted Pork Tenderloin with orange Dijon sauce
(review other dinner options by clicking on Customize)
