Chef’s Table dining at Seasons 52 Fresh Grill
SOUND Disc Jockeys, Inc.
Quality disc jockey entertainment with style, class and just the right amount of personality.
609.737.6865
www.DJchoice.com
NJ License #BW0384000
sweet-n-sour reduction and lobster tim- bale with truffle vanilla bean reduction.
Succulent meat dishes include chipotle tenderloin wrapped in Applewood smoked bacon with roasted tomato demi-glace, smoked short
ribs with a
BBQ Vidalia onion sauce, herb crusted lamb chops with natural reduction, grilled pork tenderloin with apple chut- ney, and slow roasted prime rib of beef, horseradish cream, and natural au jus.
For planners who want “the best of both worlds,” Entree Duets are available and perfect for sampling the fare. Choose from French-cut chicken breast and pan- seared salmon; grilled tenderloin of beef and jumbo lump crab cake; and sliced tenderloin of beef and pan-seared salmon.
Drexelbrook’s vegetarian menu offers a wide variety of meals, as well, including
32 January February 2012
grilled vegetable stack served over toma- to basil; Asian vegetable dumplings, sweet chili sauce and Soba noodle salad; butternut squash polenta topped with a wild mushroom and roasted tomato ragout; and black bean, roasted corn, tomato and caramelized onion quesadillas with fresh guacamole, sour cream and brown rice.
For dessert, Drexelbrook’s Sweet Endings menu is one that attendees thoroughly enjoy.
Planners can choose from decadent cre- ations like Drexelbrook’s Signature Viennese Table, which features hand- filled chocolate chip ricotta cannolis, mini chocolate cups filled with flavored mousse, and warm apple strudel or cob- bler with caramel sauce and whipped cream. Another option is to cozy up to the Sundae Bar and create hand-spun vanilla bean and chocolate ice creams.
Choice
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