Starters: Loaded potato skins or creamy tomato soup.
Main Course: Chicken pot pie or slow-cooked beef stew.
Sides: Buttery mashed potatoes and green beans almondine.
Dessert: Warm apple pie with vanilla ice cream.
Starters: Oysters Rockefeller or shrimp cocktail.
Main Course: Lobster tails with garlic butter or salmon en croute.
Sides: Herb rice pilaf and sautéed spinach.
Dessert: Lemon tart or key lime pie.
Starters: Korean BBQ chicken wings and Mediterranean hummus platters.
Main Course: Thai green curry or Moroccan lamb tagine.
Sides: Couscous salad and naan bread.
Dessert: Baklava or churros with chocolate dipping sauce.
Starters: Stuffed mushrooms and roasted red pepper soup.
Main Course: Vegan shepherd’s pie or lentil loaf.
Sides: Quinoa-stuffed bell peppers and roasted Brussels sprouts.
Dessert: Vegan chocolate mousse or fruit tart.
Starters: French onion soup or Caesar salad.
Main Course: Filet mignon with mocktail reduction or ribeye steak.
Sides: Truffle mashed potatoes and creamed spinach.
Dessert: Molten lava cake or crème brûlée.
Starters: Charcuterie board with locally sourced cheeses and meats.
Main Course: Roast chicken with herbs or braised pork shoulder.
Sides: Seasonal roasted vegetables and crusty sourdough bread.
Dessert: Berry cobbler or honey-infused cheesecake.
Starters: Mini sliders and crispy calamari.
Main Course: Paella or charred octopus.
Sides: Patatas bravas and garlic aioli dip.
Dessert: Mini cheesecakes or chocolate truffles.
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