catered wine dinners, orange county
Wine Dinner Menus, Orange County, CA
Spectrum Culinary has created events and crafted experiences for over 25 years, and at the very highest levels.
The menus below are perfect for a 10-30 person home wine dinner. Please contact us for additional info or to create your own Wine Menu >
Wine Dinner Menu
Fixed Price Option
Starting at $2,500 for 10 using your china, silver and glass
First Course (choose One)
Mushroom Bisque with Crispy Herbs and Creme Fraiche
Smoked Salmon over Herb Mousse with Asparagus, Dill and Radish
Pan-fried Lump Crab Cake with Lemon Chive Remoulade
Entrée (choose One)
Each Entrée is Paired with Matching Side Dishes
Roasted Sea Bass with Lobster Potato Puree and Seafood Broth
Confit of Leg & Roasted Breast of Duck with Green Apple
Roasted Tenderloin of Angus Beef with Cabernet Demiglace
Goat Cheese Herb-stuffed Jidori Chicken Breast with Lemon Thyme Jus
Wild Salmon over French Lentils & Red Wine Reduction
Veal Osso Bucco
Muscovy Duck Breast with Braised Endive and Lacquered Cherry
cheese course (choose One)
Artisan Cheeses with Roasted Grapes and Honeycomb
Baby Greens with Warm Fried Goat Cheese
Orange, Watermelon, Pistachio, Goat Cheese, Watercress, and Blueberry with Balsamic Baby Gem Lettuce
Dessert (choose One)
Roasted Bosc Pear with Almond Tuille
Mousse Hazelnut Chocolate Terrine
Wild Strawberry Napoleon
Chocolate Brioche Bread Pudding with Toffee and Crème Anglaise
create your own wine dinner
Or, create your own dinner, mixing and matching anything below.
Please contact us for pricing.
Wine Dinner first courses
Baby Gem Lettuce with Orange, Watermelon, Pistachio, Goat Cheese, Watercress, and Blueberry Balsamic
Pan Fried Dungeness Crab Cakes with Avocado Puree and Sprouts
Mixed Greens with Vanilla Bean Vinaigrette, Toasted Hazelnuts, and Ripe Pear Slivers
Mushroom Bisque with Crispy Herbs and Creme Fraiche
Smoked Salmon over Herb Mousse with Asparagus, Dill and Radish
Pan fried Lump Crab Cake with Lemon Chive Remoulade
Wine Dinner Entrées
Petite Filet with Port Wine Demi Glaze
Gulf Shrimp with Seafood Butter
Lump Crab with Gremolota With Broccolini, Roasted Tomatoes, and Parmesan Risotto
Roulade of Free Range Chicken with Mushroom Puree
Seared and Roasted Double Lamb Chops with Artichokes, Olives, Capers, and Tomatoes with Garlic Mashed Potatoes
Peppered Lamb Loin with Sweet Potato and Vegetable Laced Lamb Jus
Twice Roasted Long Island Duckling with Caraway Braised Cabbage, Garlic Roasted Potatoes, and Natural Juices
Roasted Sea Bass with Tomato Saffron Broth, Served over Potato Turnip Puree
Grilled Veal Chop with Lavender Lemon Butter
Seared Lamb Loin with White Beans, Lima Beans, Lamb Stock, and Thyme Oil with Fresh Citrus Squeeze
Sautéed Breast of Organic Chicken Stuffed with Monterrey Mushroom Puree, Foie Gras and Pan Juices with San Joaquin Vegetable Medley and Yukon Gold Potato Puree
Local Swordfish with Potato Turnip Puree, Glazed Baby Carrots, Sautéed Spinach, and Roasted Vegetable Nage
Sautéed Salmon with Lobster Mashed Potatoes and Red Wine Reduction, Fresh Asparagus with Lemon Butter and Cracked Pepper
Herb Crusted Rack of Lamb with Roasted Shallot and Potato Rosti with Sautéed Haricot Vert, Tomatoes and Pine Nuts
Roasted Tenderloin of Angus Beef with Homemade Potato Gnocchi, Julienne of Fancy Zucchini, Cippolini Onion, and Pencil Asparagus
Veal Chop with Lemon-Thyme Butter and Veal Stock Reduction with Ratatouille and Creamy Polenta
Roasted Sea Bass with Lobster Potato Puree and Seafood Broth
Confit of Leg & Roasted Breast of Duck with Green Apple
Roasted Tenderloin of Angus Beef with Cabernet Demiglace
Goat Cheese Herb-stuffed Jidori Chicken Breast with lemon thyme jus
Wild Salmon over French Lentils & Red Wine Reduction
Veal Osso Bucco
Muscovy Duck Breast with Braised Endive and Lacquered Cherry
Wine Dinner Vegetarian Entrees
Spinach Vegetable Roulade with Parmesan Sauce
Grilled Portabello Mushroom with Cauliflower “Fried Rice”, Peas, Carrots, Sweet Chili-Sesame Sauce, and Shishito Peppers
Wine Dinner Desserts
Local Strawberries in Shortcake with Fresh Mint Syrup and Lite Almond Crème
Chocolate Brioche Bread Pudding with Toffee and Crème Anglaise
Chocolate Pyramid with Chocolate and Caramel Sauce
Salted Caramel Crème Brulee with Grand Marnier Raspberries and Whipped Cream
Roasted Bosc Pear with Almond Tuille
Mousse Hazelnut Chocolate Terrine
Wild Strawberry Napoleon
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