Dinner |
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Dinner Buffet
White Bean Ragout
Caesar Salad with Garlic Croutons and Regianno Cheese
Field Greens with a Choice of Three Dressings
Tomato and Mozzarella Salad with Basil Oil
Sun Dried Tomato & Basil Orzo Pasta Salad
Grilled Salmon Medallions, Beurre Blanc Sauce
Seared Beef Tenderloin with Wild Mushroom Ragout
Grilled Fresh Vegetable Medley and Duchess Potatoes
Dinner Rolls and Butter
Dessert Display
Pecan Diamonds, Mini Canolis, Éclairs, Lemon Bars,
Fresh Strawberries &Cream with Angel Food Cake and Walnut Chocolate Brownies
Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea
Iced Tea and Water
(Buffet minimum is 30 people)
Buffet Menu Selections
Served with Yeast Rolls and Sweet/Unsweet Tea
Salads
(choose one)
Caesar Salad
· Deluxe Salad with all the Fixings’ and Choice of 3 Dressings
· Fried Green Tomato with Pickled Onions, Spring Lettuce,
Pimento & Ranch Dressings
· Butter Lettuce with Grape Tomatoes, Cucumbers,
Feta Cheese & Mustard Vinaigrette
· Waldorf Salad with Apples, Blue Cheese, and Walnuts
Main Dish
Chicken Saltimbocca w/ Tomato Cream
Braised Beef Tips w/ Sweet Onions
Blackened Tilapia w/ Pimento Coulis
Chicken Picatta w/ Lemon Caper Sauce
Creole Chicken w/ Shrimp Center
Panko Chicken w/ Mediterranean Relish
Vegetarian Lasagna
Roast Top Round of Beef w/Horseradish **
Pecan Crusted Chicken w/Mandarin Relish
Trout Almandine w/ Brown Butter
Chicken Teriyaki
Grilled Chicken & Penne Pasta w/Seasonal Vegetables
Sausage Stuffed Turkey Roulade w/ Ligonberry Jam
**Requires Action Chef (1 per 120 guests)
Accompaniments
(choose 3)
Sweet Potato Soufflé
Marinated Grilled Vegetables
Potatoes Ana
Sautéed French Beans w/Pimentos
Duchess Potatoes
Candied Carrots
Red Beans & Rice
Stewed Okra & Tomatoes
Mashed Potatoes
Broccoli Polonaise
Potatoes Pancakes
Steamed Summer Vegetables
Lebanese Cous Cous
Asian Vegetable Stir Fry
White & Wild Rice Pilaf
Steamed Cabbage
Gratuity of 19% and a 6% sales tax will apply.
Plated Desserts
New York Style Cheesecake
Chocolate Bread Pudding with Sauce Anglaise
Pecan Pie with Fresh Berries
Trio of Sorbets in Vanilla Cookie
Warm Chocolate Cake w/ Whipped Cream & Berries
Crème Brule with Chocolate Ganache
Apple Tart Tatin
Starters
**All Plated Dinners are served with a Salad of Choice, Iced Tea, Baked Breads, Rolls and Butter. Desserts are priced separately. Please ask Chef Jamie Keating for his recommendations or provide us with your dessert of choice. Choose one salad and one main plate as price will be based on the main plate selection.
Soups
Artichoke Bisque with Basil Oil and Lemon Cream
She Crab Soup in Puff Pastry
Lobster Bisque with Sour Dough Croutons and
Shrimp and Corn Fritter Duo
Double Beef Consume with Julienne of Vegetables
Appetizers
Proscuitto Studded Sea Scallops
With Brunoise of Melon
Cedar Planked Quail
With Fig Jam and Roasted Root Vegetables
Angus Beef Carpaccio
With Grain Mustard, Crostini Toast, Arugula, Asiago Cheese and Sea Salt
With Extra Virgin Olive Oil
Roasted Vegetable Terrine over
Thinly Sliced Cucumber, with Sweet Onion Vinaigrette and Fried Parsnips
Salads
(choose one)
Zinfandel Poached Pear with Mache Greens, Blue Cheese, Walnuts
And Honey Balsamic Vinaigrette
Vine Tomato Stuffed with Rocket Greens
Fried Brie Cheese, Ligonberry, Pickled Onions and Champagne Vinaigrette
Beef Stake Tomato Salad
Fresh Mozzarella, Basil Leaves, Red Onion and Jersey Tomatoes
& EV Olive Oil / White Balsamic Vinaigrette
Asparagus Salad
With Chopped Egg, Black Truffles and Chive Vinaigrette
Boston Bibb Salad
Tomatoes, Cucumbers, toasted Walnuts and Mustard Vinaigrette
Fried Green Tomato Salad
With Spring Lettuces, Ranch & Pimento Dressings, Pickled Red Onions
Main Plates
Poultry
French Breast of Farm Raised Chicken
Artichokes, Peas, Morel Demi Cream and Truffle Potato
Maple Leaf Farm Duck Breast
Confit with Sautéed Spinach & Glazed French Carrots
Over Potato Pancakes with Sauce Ligonberry
Creole Stuffed Chicken
Andouille Sausage and Crawfish over Brown Rice
And Sautéed Asparagus, Tomato Coulis
Seafood
Jalapeno Smoked Salmon
Over Shrimp Risotto with Sautéed Greens
And a Lobster Cream
Crab Topped Sea Bass
White Truffle Oil Mashed Potatoes, Pimento Coulis
And Asparagus
Pan Seared Snapper
Over Shellfish Bouillabaisse, Roasted Artichokes
And Pes0t Gnocchi
Surf & Turf
Grilled Prawns & Seared Filet of Beef
Sun Dried Polenta, French Beans, Mushroom Demi
And Cippolini Onions
Beef and Beyond
Grilled Angus Filet of Beef
With Potato Dauphinoise, Shallot Demi, Asparagus, Tomato
And Fried Parsnips
Domestic Lamb Rack
Slow Roasted with Herbs & Garlic, Polenta Pave,
Braised Artichokes & Tomatoes
Beef Short Rib and Veal Tenderloin
Celery Root Puree with Braised Spinach, Pickled Onions
And Potato Blini with Blackberry Reduction
Grilled Veal Chop
Bliss Potato, Pole Beans, & Carrot Sauté
With Morel & Crimini Mushroom Sauce
Seared NY Sirloin
Topped with Toasted Pistachio Butter
Baby Squash Sauté, Tomato Concasse and Sweet Potato Sticks
Smoked Pork Tenderloin
Braised Swiss chard, Sweet Potato Soufflé with Cinnamon,
Mustard Reduction and Corn Hush Puppies
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