PLATED DINNER

Add an additional course choice:

appetizer $3 - Entree $6 - Dessert $3 pp

Add an additional appetizer course (4th course):  $9 pp

(minimum of 12 people some exceptions may apply)

 

THREE COURSE PLATED DINNER

$49 per person

1 APPETIZER   •   2 ENTREES   •   2 DESSERT

 

PLATED APPETIZERS

POTATO-LEEK SOUP

creme fraiche - chives

TOMATO & BASIL BISQUE

fried basil leaf

MIXED GREEN SALAD

almonds - dried cherries - champagne vinaigrette

CAESAR SALAD

rosemary crouton - shaved parmesan - garlic aioli

SPINACH COBB SALAD

red onion - cherry tomato - egg - blue cheese - bacon vinaigrette

 

DELUXE APPETIZER OPTIONS

add $2/person

CREAM OF MARYLAND CRAB

WILD MUSHROOM BAKLAVA

goat cheese - blueberry-thyme compote

CHILLED CHESAPEAKE SHRIMP

old bay seasoning - remoulade sauce

 

ENTREE SELECTIONS

BBQ GLAZED SALMON

cheese grits - braised seasonal greens

ROASTED CHICKEN BREAST

wild rice - seasonal vegetable - lemon rosemary jus

BRAISED SHORT RIB

roasted parmesan potatoes - seasonal vegetables - red wine jus

ROASTED PORK LOIN

buttermilk mashed - seasonal vegetables - apple cider jus

CAJUN MEATLOAF

fingerling potatoes - haricot verts - caramelized onion - cajun demi jus

VEGETARIAN LASAGNA

mushrooms - spinach - ricotta & truffle cream sauce

WILD MUSHROOM & SHALLOT RAGOUT

orecchiette pasta

EASTERN SHORE CRABCAKE

tomato jam - lima bean & roasted corn succotash - green beans (add $3)

BISTRO FILET

garlic mashed - seasonal vegetables - cabernet demi glace

(add $3 - served medium)

LOBSTER MAC-N-CHEESE

orecchiette pasta - three cheese sauce - peas & tarragon (add $2)

 

DESSERTS

CLASSIC CARROT CAKE

caramel sauce

RED VELVET CAKE

raspberry coulis

FLOURLESS CHOCOLATE TORTE

seasonal fruit coulis

LEMON ZEST CHEESE CAKE

seasonal berry compote - candied lemon zest

BUFFET DINNER

Add an additional course choice

STARTER $3   •   ENTREE $6   •   DESSERT $3 PP

(minimum of 8 people some exceptions may apply)

 

BUFFET DINNER

$42 per person

2 SALADS OR ACCOMPANIMENTS

2 ENTREES   •   1 DESSERT

 

SALADS

ADD A 1ST COURSE PLATED SALAD

for a touch of class to your buffet - add $5 per person

CHEF’S SEASONAL MIXED GREEN SALAD

CLASSIC CAESAR SALAD

garlic crouton - parmesan crisp - garlic anchovy aioli

SPINACH COBB SALAD

red onion - cherry tomato - egg - blue cheese - bacon vinaigrette

 

ACCOMPANIMENTS

WHIPPED POTATOES

regular or sweet potato

ROASTED FINGERLING POTATOES

MIDDLE EASTERN COUSCOUS

dried apricots

WILD RICE PILAF

sauteed seasonal vegetables

GREEN BEANS ALMONDINE

brown butter

MEDITERRANEAN SALAD

orzo pasta - feta - olive - red onion - cucumber

GRILLED VEGETABLE SKEWERS

zucchini - yellow squash - red pepper - red onion

PEAS & CARROTS

honey-glazed

SUMMER SUCCOTASH

lima bean - carrot

 

ENTREES

BBQ GLAZED SALMON

seasonal braised greens

ROASTED FREE RANGE CHICKEN

rosemary lemon jus

CAJUN MEATLOAF

haricot verts - caramelized onion - cajun demi jus

ROASTED PORK LOIN

apple cider jus

VEGETARIAN LASAGNA

mushrooms - spinach - ricotta & truffle cream sauce

WILD MUSHROOM & SHALLOT RAGOUT

orichettie pasta

 

DELUXE ENTREE OPTIONS

add $3 per person

LOBSTER MAC-N-CHEESE

orrechietti - three-cheese mornay - tarragon - peas

EASTERN SHORE CRABCAKE

tomato jam

BRAISED SHORT RIB

red wine jus

 

DESSERTS

CLASSIC CARROT CAKE

caramel sauce

RED VELVET CAKE

raspberry coulis

FLOURLESS CHOCOLATE TORTE

seasonal fruit coulis

LEMON ZEST CHEESE CAKE

seasonal berry compote - candied lemon zest

NAGE RB

1600 Rhode Island Ave, NW Washington, DC 20036

(202) 448-8005

salesdc@nagerestaurant.com

LA VIDA HOSPITALITY GROUP