I actually think one of the dishes for one of the dinners has salmon as a choice. Nope, I was wrong. These are obviously subject to change, but here is a sampling of what we selected. We know for some that food doesn't matter (until it does), but for us, when creating something that honestly shouldn't even happen, breaking bread and sharing drinks with THPers and industry leaders is one of the amazing experiences that make THP Events unique.
Dinner 1
*Entrée (Choice of One)
*Char-Grilled Filet Mignon with a port Wine Demi
*Seared Petit Filet Mignon & Grouper Medallion with a Lobster Beurre Blanc
*Pan Seared Sea Bass with a Lobster Beurre Blanc
Dinner 2
~Entrées~ Choice of:
*Pan Seared Half Lobster Tail and Medallion of Caribbean Red Snapper served with Bearnaise over a Lobster Orzo Pasta with Vegetables Du Chef
*Citrus Roasted Breast of Chicken Grand Marnier garnished with Crispy Plantains over our Bing Cherry Wild Rice with Vegetables Du Chef
*Char-Grilled Angus Filet Mignon served with a Roasted Shallot Veal Demi Glace over Asiago Mashed Potatoes with Vegetables Du Chef
*Blackened Chilean Sea Bass topped with a Duo of Crispy Jumbo Shrimp served over our creamy Cheddar Bacon Stone Ground Grits finished with a White Wine Caper Sauce and Vegetables Du Chef
*Char-Grilled Delmonico Steak Cabernet seasoned and cooked to your liking finished with a Cabernet sauce over Asiago Mashed Potatoes with Vegetables Du Chef
it’s just so wonderful
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