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SAMPLE
MENU
(this is only a sample)
6:30 To 7:00
Open bar (house liquor) and hand passed hors d' oeuvres.
Thai Chicken Salad in a Crisp Wonton and Lime Dressing $2.50/piece
Grilled Thai Pork Satays with Sriracha Sour Cream $2.50/piece
Oven Dried Tomato and Mozzarella Salad on a Crisp Pita Chip $2.50/piece
7:00-7:15 SIT DOWN DINNER
(From Dinner Menu Three)
Course One
Jumbo Lump Crab Cake
with Grilled Tomatoes and Avocado Cream
Course Two
Jasper's Greens with Caramelized Shallots,
Candied Pecans and Blue Cheese
Course Three
Hickory Grilled Flat Iron Steak
with Smoked Bacon-Gruyere Scalloped Potatoes
or
Pan Seared Salmon and Grilled Asparagus
with Creamy Mascarpone Polenta
Course Four
Rick’s “Rockin” Chocolate Cake
with Vanilla Ice Cream
Once
you select your menu, I will be happy to
discuss wine pairings with you. When you
confirm this menu, I will send you a contract.
We require a 50% deposit on the estimated
total of the food and beverage cost. An
8.25% tax and 20% gratuity will be added
to your final bill.
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HORS
D' OEUVRES
(All Hors D’ Oeuvres come 6 pieces to an order)
Wood Grilled Salmon with Lemon Cream Cheese 2.50/Piece
Smoked Chicken Nacho with Cilantro Pesto 2.50/Piece
Wood Roasted Shrimp Tostado with Pico de Gallo Salsa 2.50/Piece
Thai Chicken Salad in a Crisp Wonton and Lime Dressing 2.50/Piece
Oven Dried Tomato and Mozzarella Salad on a Crisp Pita Chip 2.50/Piece
Grilled Thai Chicken Satays with Sriracha Sour Cream 2.50/Piece
Pork also available
Mini Lump Crab Cake with Avocado Cream 3.00/Piece
SIGNATURE STARTERS
Maytag Blue Cheese
Chips 9./Order
Jasper’s
Three Cheese Focaccia 9./Order
with Caramelized Shallots and Portobellos
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APPETIZERS,
SOUPS, AND SALADS
(Please select one)
Margarita Marinated Shrimp “Cocktail”
with Pico de Gallo
Jumbo Lump Crab Cakes
with Tomatillo-Serrano Salsa
and Jicama-Tortilla Slaw
Grilled Chicken Masa Soup
Soup of the Day
Jasper’s Caesar Salad
with Focaccia Croutons and Roasted Peppers
Jasper’s Greens with Caramelized Shallots,
Candied Pecans and Blue Cheese
Priscilla’s “Sink” Salad
with Feta Vinaigrette and Crisp Pita Chips
Spinach Salad with Black Currants,
Goat Cheese and Smoked Bacon Vinaigrette
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ENTREES
(Please select two) Lemon Rotisserie Chicken
with Parmesan -Olive Oil Whippers
Pan Seared Salmon
with Grilled Asparagus and Mascarpone Polenta
Texas Peach Barbecued Pork Tenderloin
with Bourbon Creamed Corn
and Scallion Twice-Baked Potato
Slow Smoked Baby Back Ribs
with Creamy Baked Potato Salad
Macadamia Crusted Striped Bass
with Cherry Tomato Butter
and White Truffle Whippers
* Vegetarian Dish always included DESSERT
(Please select one)
Cherry Limeade Pie
with Swiss Meringue
Rick’s “Rockin” Chocolate Cake
with Vanilla Ice Cream
Butterfinger Crème Bruleè
with Homemade Butterfinger
Vanilla Dessert Toast
a la Mode with Candied Pecans and Bananas
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APPETIZERS, SOUPS,
AND SALADS
(Please select one)
Margarita Marinated Shrimp “Cocktail”
with Pico de Gallo
Jumbo Lump Crab Cake
with Grilled Tomatoes and Avocado Cream
Grilled Chicken Masa Soup
Soup of the Day
Jasper’s Caesar Salad
with Focaccia Croutons and Roasted Peppers
Jasper’s Greens with Caramelized Shallots,
Candied Pecans and Blue Cheese
Spinach Salad with Black Currants,
Goat Cheese and Smoked Bacon Vinaigrette
Priscilla’s “Sink” Salad
with Feta Vinaigrette and Crisp Pita Chips
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ENTREES
(Please select two)
Lemon Rotisserie Chicken
with Parmesan -Olive Oil Whippers
Pan Seared Salmon
with Grilled Asparagus and Mascarpone Polenta
Texas Peach Barbecued Pork Tenderloin
with Bourbon Creamed Corn
and Scallion Twice-Baked Potato
Slow Smoked Baby Back Ribs
with Creamy Baked Potato Salad
Macadamia Crusted Striped Bass
with Cherry Tomato Butter
and White Truffle Whippers
Rotisserie Roasted Prime Rib
with “Loaded” Baby Baked Potato
Hickory Grilled Flat Iron Steak
with Sautéed Spinach and Mushrooms
* Vegetarian Dish always included
DESSERT
(Please select one)
Cherry Limeade Pie
with Swiss Meringue
Rick’s “Rockin” Chocolate Cake
with Vanilla Ice Cream
Butterfinger Crème Bruleè
with Homemade Butterfinger
Vanilla Dessert Toast
a la Mode with Candied Pecans and Bananas
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APPETIZES
(Please select one)
Margarita Marinated Shrimp “Cocktail”
with Pico de Gallo
Jumbo Lump Crab Cakes
with Tomatillo-Serrano Salsa
and Jicama-Tortilla Slaw
SOUP/SALAD
(Please select two)
Grilled Chicken Masa Soup
Soup of the Day
Jasper’s Caesar Salad
with Focaccia Croutons and Roasted Peppers
Jasper’s Greens with Caramelized Shallots,
Candied Pecans and Blue Cheese
Priscilla’s “Sink” Salad
with Feta Vinaigrette and Crisp Pita Chips
Spinach Salad with Black Currants,
Goat Cheese and Smoked Bacon Vinaigrette
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ENTREES
(Please select three) Lemon Rotisserie Chicken
with Parmesan -Olive Oil Whippers
Pan Seared Salmon
with Grilled Asparagus and Mascarpone Polenta
Texas Peach Barbecued Pork Tenderloin
with Bourbon Creamed Corn
and Scallion Twice-Baked Potato
Slow Smoked Baby Back Ribs
with Creamy Baked Potato Salad
Macadamia Crusted Striped Bass
with Cherry Tomato Butter
and White Truffle Whippers
Rotisserie Roasted Prime Rib
with “Loaded” Baby Baked Potato
Hickory Grilled Flat Iron Steak
with Sautéed Spinach and Mushrooms
* Vegetarian Dish always included
DESSERT
(Please select one)
Cherry Limeade Pie
with Swiss Meringue
Rick’s “Rockin” Chocolate Cake
with Vanilla Ice Cream
Butterfinger Crème Bruleè
with Homemade Butterfinger
Vanilla Dessert Toast
a la Mode with Candied Pecans and Bananas
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