and sauces, to add flavor and winning combination plates at special events.
Finley Catering Company, the exclusive caterer for Ballroom At the Ben Franklin House and The Crystal Tea Room (in the Wanamaker Building),
both in
Philadelphia, showcases plated entrée combo selections that tempt the taste buds.
Groups can choose from Finley’s grilled petite filet mignon topped with a sautéed mushroom cap and served with a merlot demi-glace; broiled cold water lobster tail with clarified butter and lemon; and baked Maryland jumbo lump crab cakes served with “Mamma’s Mustard.”
A few other offerings by Finley include baked stuffed shrimp packed with Maryland lump crabmeat, as well as stuffed tilapia, which is filled with a choice of Maryland crab or spinach Florentine. In addition, their grilled salmon filet is topped with saffron beurre blanc and fried leeks.
At Seasons 52 Fresh Grill in King of Prussia, there are numerous options for group and event dining. Their lunch menu offers signature flatbreads, such as ripe plum tomato, garlic chicken, as well as steak and cremini mushroom, grilled chicken and Kalymnos Greek salads, plus sandwiches like the roasted market veg- etable, while grilled chicken Caesar and BBQ steak and blue cheese are entrée choices. For dessert, guests can dine on Seasons 52’s award-winning Mini Indulgences, which are individual serv- ings of larger classic desserts.
The dinner menu here serves up special- ties like oak-grilled filet mignon, wood- roasted pork tenderloin, all natural grilled chicken breast, caramelized sea scallops, flatbreads, soups, salads and more.
A recent wine tasting and pairing event at Season 52 included several food stations. One station included a spinach salad and a selection of flatbreads with shrimp chipotle, grilled garlic chicken and roast- ed peppers. Another included lemongrass salmon with sugar cane and white bal- samic vinaigrette, and carved filet mignon with Cabernet mushroom sauce and truf-
30 January February 2012
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