You mentioned line service which implies to
me cost control on some level, some suggestions:
Lamb stew offered over a white and wild rice
with vegetable confit or present in vol au vent
pastry cups. (Cups on side) Those cups being the most expensive part of the meal.
Last view, running close to .50 cents per
cup from my vendor sheet!
Stuffed Chicken Breast with Spinach and
goat cheese, dress with a crabmeat buerre
Herb encrusted Pork tenderloin with dried
cherries and plum reduction. Serve with
Marscapone whipped potatoes with chives.
Asparagus and wild mushroom wrapped in crepe
with a mornay sauce. Great item that enables
to prep ahead of time and stem to temp at service.
Herb Polenta: Cook on sheet pan, cut out
in large heart shape cutter, finish with roasted
vegetables and roasted red pepper sauce. Fun
Risotto: Can't go wrong, maybe with wild mushrooms, sundried tomatoes, artichoke hearts,
alittle saffron for color and lots of butter
and parmesan cheese! Yum.
Hope this helps, Melinda