Baked Salmon
8 Course Dinner Menu

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party menus - Fine Dining -  8 Courses

Salmon eight course dinner
Baked Salmon Roulade served on a Potato Galette 
with Tomato Beurre Blanc Sauce

here are some ideas what to serve when 
Company Coming?

Breakfast - Lunch - Dinner Menu Ideas

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with photographs at
Meat Entrees

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Lunch Idea 

Here is an idea for a beautiful delicious 8 course dinner menu idea featuring a baked salmon menu as the main attraction.
The salmon is cut into a roulade and baked then served over a
potato galette with a tomato-butter sauce, accompanied by asparagus and julienne carrots on the dinner plate.

Dim the lights and start this elegant salmon dinner menu idea with gourmet appetizers followed by uniquely presented
fresh salad greens tossed with the most delicious lemon vinaigrette, a great idea!
The greens are served over steamed asparagus spears arranged in a 'Lincoln Log' pattern.
Next dinner menu idea is freshly made shrimp bisque flambéed brandy soup,
followed by another dinner menu idea of the most refreshing sorbet, grapefruit and mint,
to cleanse your palate before enjoying the
main menu idea of baked salmon.
Individual Grand Marnier souffles are served for a dessert menu idea but not before enjoying a Latte with a
rosemary cashew biscotti to end this beautiful dining experience!

~  Menu  ~

  Salmon eight course dinner

Baked Salmon

8 course 

1st Course
Amuse Bouche

Cornets of Salmon Tartare
served in savory cones

2nd Course

Miniature Parmesan Baskets
filled with an herbed Goat Cheese Mousse


Seated Appetizer
Phyllo Purse Bundles
of mushroom and Brie garnished with mustard sauce


3rd Course

Mesclun Salad Greens
with Lemon Vinaigrette

4th Course
Gourmet Soup

Shrimp Bisque Flambe
a beautifully tasting soup in a fantastic broth, it is outstanding!

5th Course

Grapefruit and Mint Sorbet
a refreshing flavored sorbet served before the main entree

6th Course
Main Entree

Baked Salmon Roulade
baked salmon on a Potato Galette with Tomato Beurre Blanc Sauce
and Asparagus and Carrot julienne

7th Course

Grand Marnier Souffles 
 individual souflles in ramekins served over a lacy paper doily

8th Course 
served with a
Rosemary Cashew Biscotti


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Recipes and Photographs created by Peggy Bucholz, Fine Dining Gourmet 
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established 2001