|
Corporations come to us because we’re Catering a social affair or private party is all about the artistry. Plate by plate we really try to ignite a passion for food --- to complement a conversation of the same caliber! |
|
|||||||||||||||||||||||||||||||||
|
COLD HORS D'OEUVRES | HOT HORS D'OEUVRES HOT LUNCH BUFFETS | DELI DISPLAY | BOX LUNCHES & DINNERS | SANDWICH BOARDS SPRING & SUMMER SALADS | FALL & WINTER SALADS | SPECIALTY & ENTREE SALADS POULTRY ENTREES | MEAT ENTREES | SEAFOOD ENTREES | VEGETARIAN ENTREES | DUOS DESSERTS | SELECTED DESSERTS | GELATO & SORBET | PASTRIES
BREAKFAST PACKAGES
COLD HORS D'OEUVRES**Additional rental required.
Assorted Canapés & Small Bites Grilled Asparagus with Bleu Cheese Mousse on Crisp Dark Rye Toast Marinated Fresh Mozzarella on a Foccacia Crouton topped with Tomato Basil Relish (vegetarian) Rock Shrimp Taco with Caesar Salad Chiffonade in Crispy Asiago Shell Lobster Taco with Caesar Salad Chiffonade in Crispy Asiago Shell Prosciutto - wrapped Asparagus Spears with Roasted Red Pepper Sauce Smoked Salmon wrapped Cucumber Rounds on a Bamboo Skewer with Chive Cream Cheese Mindoro Bleu Mousse with Granny Smith Apple and Red Grape in a Hazelnut Cup (vegetarian) Moroccan Spiced Chicken with Apricot in a Phyllo Cup Grilled Shrimp Shot with Jalapeno-Lime Vinaigrette** Chocolate Truffle Tart with Mindoro Bleu Cheese (vegetarian)
Skewers
Shrimp Skewer with Fresh Cilantro Horseradish Vinaigrette Rock Shrimp Skewer with Sweet Chili Glaze Caprese Skewer with Fresh Mozzarella, Grape Tomato and Basil
Greek Salad Skewer, Feta, Cherry Tomato, Cucumber and Olive with Oregano Vinaigrette (vegetarian) Brie and Strawberry with Apricot Jam
Salad Canapés Miso Crab Salad on Crispy Wonton garnished with Black Sesame Seeds Citrus Chicken Salad garnished with Poppy Seeds on a Toasted Brioche Crisp Cucumber Cups with Fire-Roasted Corn Salsa
Jerk Chicken Salad with Mandarin Orange on Endive Seared Oriental Ahi Tuna coated in Sesame Seeds on Endive, drizzled with Wasabi Soy
HOT HORS D'OEUVRES
Seafood Ahi Tuna Roll with Wasabi, Shitake Mushrooms, Spinach and Sweet Soy Coconut Curry Beer Battered Shrimp with Honey Mustard Sauce Lobster Thermidor Ragout in a Crisp Phyllo Cup Vietnamese Chao Tom: Grilled Ground Shrimp wrapped around Sugar Cane Stalks
Seafood Petit Crowns Cajun Seafood Cake with Honey Remoulade Maryland Crab Cake with Capers Tartar
Soup Sips served in Demitasse Cups **Additional rental required. Butternut Squash Potage Soup Sip with Asiago Tuile** (vegetarian) Tomato Bisque Soup Sip Topped with Crème Fraiche and Lump Crab Meat with Pesto Crostini Carrot-Ginger Soup Sip with Parmesan Twist** (vegetarian) Lobster Bisque Soup Sip topped with Lobster Meat and a Toast Point** Potato Leek Cream Soup Sip with a White Cheddar Twist** (vegetarian)
Vegetarian
Mini Brie En Croute with Apricot and Almond (vegetarian)
Vegetables Frittata topped with Salsa Esmeralda Almond Pesto (vegetarian)
Poblano Pepper Empanadas with Jalapeno Queso and Salsa Verde (vegetarian) Zucchini Canapé with Creamy Mushroom Ragout (vegetarian) Phyllo Triangles with Artichoke, Spinach, and Feta topped with Tomato Relish (vegetarian) Wild Mushrooms with Drunken Goat Cheese and Crispy Sage on Garlic Toasts (vegetarian) Grilled Zucchini Roulade with Chives, Goat Cheese and Micro Greens (vegetarian)
Parmesan Cups
Mascarpone Macaroni and Cheese in Parmesan Cups drizzled with Truffle Oil (vegetarian) Ratatouille in a Parmesan Cup (vegetarian) Kraft Macaroni and Cheese in a Parmesan Cup (vegetarian)
Risotto in Dim Sum Spoons **Additional rental required. Spring Pea Risotto with Asiago Cheese drizzled with White Truffle Oil** (vegetarian) Rosemary Risotto with Italian Sausage and Piave Shards** Risotto with Oven Dried Tomato and Pepper Sauce and Crispy Prosciutto **
Roasted Harvest New Potato Cups Widmere 3-Year White Cheddar with Caramelized Red Onions (vegetarian) Crispy Prosciutto, Fresh Mozzarella and Pesto Sharp Cheddar & Apple wood Smoked Bacon
Farm & Ranges New Zealand Lamb Chops with Cabernet-Currant Glaze (add $2) Spanish Meatballs braised with Sherry & Cream
Sicilian Potato Cake topped with Roasted Beef Tenderloin and Aioli Polenta Triangle topped with Wilted Spinach & Rosemary Aioli (vegetarian) Roasted Sweet Corn Muffin with Mexicano Barbequed Chicken and Black Bean Salsa Grilled Chicken Breast and a Red Pepper Skewer with Sweet Baby Ray’s BBQ Sauce Vietnamese Nem Nuong Boc Sa: Grilled Ground Chicken and Pork wrapped around Beef-Poblano Pepper Empanadas with Fiery Tomato Salsa Beef Tenderloin on Portobello Mushroom Skewers served with Peppercorn Cream Datilles: Manchego-Stuffed Dates wrapped in Prosciutto with Roasted Red Pepper Sauce Mini Turkey Corn Dogs with Honey Mustard
Sautéed Quesadillas Three Cheeses Quesadilla with Grilled Vegetables and Salsa (vegetarian) Grilled Chicken Quesadilla with White Cheddar and Chipotle Pesto
Grilled Mini Burgers
Mini Kobe Beef Burgers on Brioche with Herb Aioli Grilled Angus Mini Burger on Pretzel Roll with Amish Bleu Cheese and Oven Roasted Catsup Vegetarian Grilled Portobello Burger and Goat Cheese with Balsamic Aioli on Flat Foccacia (vegetarian) Mini Spicy Crab Cake Burger with Heirloom Tomato and Lemongrass Aioli
Sweet Baby Ray’s Pulled Pork on a Soft Challah Roll
Mini Tarts Lemon Chicken with Spinach, Feta, and Oregano Mini Tart Smoked Salmon with Asiago and Caramelized Fennel Mini Tart Smoked Bacon with Caramelized Onions and Swiss Mini Tart
Mini Deep Dish Pizzas Three Cheese Pizza - Mozzarella, Provolone, Parmesan and Marinara (vegetarian) Margherita Pizza - Sliced Tomato with Fresh Mozzarella, Basil, and Garlic Olive Oil (vegetarian) Italian Spiced Sausage Pizza with Spinach, Piave, and Tomato Sauce Chicken Breast Pizza with Basil Pesto and Fresh Goat Cheese
Savory Bread Pudding Italian Meats and Cheese Bread Pudding with Merlot Cream Sauce Mushroom and Oven Dried Tomato Bread Pudding with Shaved Parmesan (vegetarian) Fuji Apple Spoon Bread Pudding with Roast Pork Tenderloin and Pomegranate Glaze
Wontons Shrimp and Scallion Wonton with Soy Caramel Glaze Roasted Portobello Wonton with Roasted Red Pepper Sauce Sesame Beef and Broccoli Wonton with Sweet Chili Sauce
Spanish Croquetas – Shallow Fried
Eggplant Croquetas drizzled with Truffle Oil topped with Marcona Almond (vegetarian) Chicken Breast Croquetas with Aioli Crudo Spanish Chorizo Contemplator Croquetas with Iberico Cheese Shrimp Croquetas with Pimento Aioli
Taste of India
Chicken Tikka Kebab marinated in Yoghurt & Tandoori Masala with Makhni Sauce Boti Kebab –Grilled marinated Tender Cubes of Lamb Potato and Peas Samosa with Tamarind Chutney (vegetarian) Spicy Ground Lamb Samosa with Date Chutney
Mini Pot Pies
Grandma’s Chicken Mini Pot Pie Green City Market Roasted Root Vegetable and Cream Mini Pot Pie (vegetarian) Spring Mini Pot Pie with Mushrooms, Asparagus, Baby Swiss and Greens Pot Roast Mini Pot Pie with Balsamic Glazed Beef, Carrots, Onions, and Potatoes
Grilled Cheese Sandwiches
Croque Monsieur (Ham, Honey Pommeray and Swiss) on Brioche Sharp White Cheddar and Applewood Smoked Bacon on Marble Rye Grilled Veggies (Zucchini, Red Onion, Yellow Squash, and Eggplant)
LUNCH BUFFETSMenu 1 ~ $10 Rosemary Chicken & Vegetable Pot Pie Seasonal Fresh Fruit Platter Corn Muffins and Whipped Butter Menu 2 ~ $10 Baked Potato Bar Cheese Twists and Egg Buns with Butter House Salad with Choice of Dressing
Menu 3 ~ $10 Tuna Melt with Sharp Cheddar on English Muffin Baked Potato Wedges and Red Onion Greens, Tomato, Carrot Threads, Croutons and Choice of Dressing
Menu 4 ~ $11 Grilled Turkey Burgers or Mighty Tasty Buns Caramelized Onion, Sweet Pickles, Cajun Catsup, American Mustard Warm German Potato Salad with Bacon Dressing Fresh Cut Vegetables with Onion Dip Menu 5 ~ $12 Beef & Vegetable Fajitas, with Corn or Flour Tortillas Spanish Tomato Rice Romaine Greens, Fire Roasted Corn, Plum Tomato, and
Menu 6 ~ $13 Grilled Lemon Chicken Breast with Capers Au Gratin Potatoes with Sharp Cheddar Rolls and Butter House Salad or Fruit Salad Menu 7 ~ $13 Mary's Turkey or Beef Meat Loaf Wrapped in Applewood Smoked Bacon Chunky Mashed Potatoes Sautéed Green Beans and Toasted Almonds Rolls and Butter House Salad with Choice of Dressing
Menu 8 ~ $13 Chicken Breast or Beef Tenderloin Stroganoff Sautéed Seasonal Vegetables with Herb Butter Rolls and Butter House Salad with Choice of Dressing Menu 9 ~ $13 Vegetarian or Sausage Lasagna Grilled Vegetables with Balsamic & Olive Oil Italian Bread and Butter Antipasto Salad with Vegetables, Italian Meats and Choice of Dressing Menu 10 ~ Cajun ~ $13 Chicken Andouille Sausage Jambalaya Vegetarian Dirty Rice Cheddar Corn Muffins and Whipped Honey Butter Tossed Wilted Spinach Salad with Croutons,
Menu 11 ~ $14 Cajun Seafood Cakes with Roasted Red Pepper Sauce Black Beans and Rice Herb Biscuits and Honey Butter House Salad with Corn, Cucumber, Swiss and Scallions
Menu 12 ~ Asian ~ $14 Stir-Fried Chicken and Vegetables or White Rice Rolls and Butter Mesclun Greens and Strawberries in Honey Soy Vinaigrette
Menu 13 ~ Italian ~ $14 Farfalle Pasta with Bolognese Sauce or Grilled Summer Vegetables drizzled with Olive Oil and Balsamic Vinegar Garlic Bread Antipasto Salad: Tossed Greens, Artichokes, Olives, Croutons, Menu 14 ~ Salad Bar ~ $14 Beef Steak Tomato stuffed with Dill Tuna Salad Cantaloupe stuffed with Curry Chicken Salad Mom’s Potato Salad with Chopped Egg, Bacon and Onion Rolls and Butter Pasta Salad with Roasted Red Pepper Vinaigrette
Menu 15 ~ $14 Baked Ham with Honey Mustard Donald's Macaroni with Sharp Cheddar Cheese Sautéed Green Beans Rolls and Butter Cobb Salad with Swiss, Bleu Cheese, Scallions, Egg, Tomato, Cucumber, Menu 16 ~ $14
Pesto Turkey Breast Caramelized Carrots, and Zucchini Wild and Brown Rice with Pecans and Cranberry Rolls and Butter Caesar Salad with Grilled Onions Menu 17 ~ $14 Arkansas Baked Lemon Garlic Chicken Breast Rice Pilaf Herb Bisquits with Whipped Butter Sautéed Green Beans with Walnuts Carolina Salad with Greens, Banana Peppers, Cucumber, Eggs,
Menu 18 ~ Greek ~ $14 Braised Chicken with Artichokes, Tomato and Dill Spanikopita: Homemade Spinach Phyllo Pie Rice Pilaf Sesame Bread and Butter Greens, Feta, Roasted Onions, Kalamata Olives, Tomato and
Menu 19 ~ Mexican ~ $14 Grilled Chicken Breast with Tomatillo Salsa Stuffed Portobello Mushrooms with Queso Fresco and Salsa Esmeralda Crispy Corn Chips Roasted Corn Salad and Vegetables Menu 20 ~ $15 Grilled Pork Chops with Sweet Baby Ray’s Barbeque Sauce Oven Roasted Red Potatoes with Fresh Thyme Broccoli and Cauliflower Casserole with Cheddar Bread Crumb Crust Corn Muffins and Butter Cole Slaw with Vinegar Dressing
Menu 21 ~ $15 Grilled Beef Tenderloin & Red Onion Kebab with Peppercorn Cream Sauce Au Gratin Potato Sautéed Julienne Vegetables Rolls and Butter Mesclun Greens Salad with Tomato, Cucumber, Artichoke, Carrot Threads
Menu 22 ~ The Carolinas ~ $15 Hand Pulled Barbeque Pork Sweet Pickles, Hot Peppers, Catsup and Mustard Corn Duster Buns Potato Salad with Spicy Mustard Sauce Shrimp, Smoked Ham, Black-Eyes Peas, Marinated Peppers, Romaine,
Menu 23 ~ French ~ $15 Grilled Chicken Breast, Red Pepper and Yellow Squash Kabobs Terragon Au Jus Grilled Red Potatoes Rolls and Butter Asparagus, Endive and Plum Tomato Salad with Dijon Vinaigrette
Menu 24 ~ $16 Blackened Salmon with Lemon Cajun Rice with Roasted Red Peppers Corn Succotash Rolls and Butter Carolina Salad with Greens, Banana Peppers, Cucumber, Eggs,
Menu 25 ~ Italian ~ $16 Grilled Salmon with Roasted Red Peppers Polenta with Oven Dried Tomato and Asiago Cheese Foccacia Field Greens, Grilled Vegetables, and Croutons
Menu 26 ~ Maryland ~ $18 Lump Crab Cakes with Tartar Sauce Amish Roasted Chicken Breast with Herb au Jus Grilled Fingerling Potatoes, Red Pepper and Yellow Squash Rolls and Butter Cobb Salad, Tomato, Cucumber, Bleu Cheese, Alfalfa, Egg and Bacon on the Side
Menu 27 ~ Tex Mex Buffet ~ $18 Beef Fajitas with Peppers and Onions Chicken Fajitas with Peppers and Onions Cheese Enchiladas Guacamole and Shredded White Mexican Cheese – Tortilla Chips Warm Flour Tortillas Spanish Rice Condiments: Salsa Verde, Pico De Gallo, Sour Cream, and Chopped Cilantro DELI DISPLAY
Bread – Choice of 2 Boars Head Deli Meats – Choice of 3
Pepper Seasoned Eye Round of Beef, Salami, Ham, Capicolla, Oven-Gold Turkey Breast, Applewood-Smoked Bacon
Smoked Black Pepper Crusted Grilled Chicken Breast Tandoori Spiced Grilled Chicken Breast Salads Jerk Spiced Chicken Breast Salad Dill Tuna Salad Mom’s Egg Salad Veggies – Choice of 3 Lettuce, Tomato, Grilled Sweet Peppers, Grilled Red Onion, Jalapeños, Sweet Pickle, Sauces – Choice of 2 American Mustard, Dijon Mustard, Honey Mustard, Hellman’s Mayonnaise, Catsup, Pesto, Honey Remoulade, House French Dressing, Oregano Blue Cheese Dressing, Aioli Crudo, Chutney, Cheese – Choice of 2 Lacey Swiss, Jalapeño Jack, Sharp Cheddar, American or Provolone
Salads ~ Choose One
Chopped Salad: Romaine, Penne Pasta, Tomato, Crispy Salami Tandoori Chicken: Romaine, Green Peas, Corn, Scallion, Croutons, Caesar Salad: Romaine, Croutons, Carrot Threads, Asiago House Salad: Romaine, Marinated Artichokes Hearts, Tomato, Cucumber, Cobb Salad: Romaine, Applewood-Smoked Bacon, Tomato, Fruit Salad: Romaine, Raisin Bread Croutons, Bleu Cheese, Pineapple Asian Salad:
Housemade Options: Dressings: Housemade French or Oregano Bleu Cheese Chefs Choice Petit Sweets including Cookies and Bars
Assorted Bags of Miss Vicky’s Kettle Chips
$18 Per Person LES DELICES AU GOURMET (BOXED MEALS)Chicken Roulade Stuffed with Spinach & Asiago ~ $15.50 Atop Grilled Vegetable Salad Grilled Salmon Fillet ~ $15.50 Atop Roasted Red Bliss Potato Salad with Cucumber, Tomatoes & Red Onion Southwestern Chicken Roulade with Black Beans ~ $15.50 And Corn atop Roasted Potato Salad with Tomatoes & Scallions Grilled Jerk Chicken Breast ~ $15.50 Atop a Bed of Fresh Spinach with Mango Orange Salad Herb-Encrusted Goat Cheese ~ $15.50 Atop Mescaline Greens, Oven Dried Tomato and Croissant Croutons Soy Chili Marinated Beef Tenderloin Kebab ~ 19.50 Atop Baby Red Potatoes with Wasabi Green Beans Chef's Choice Dessert
15 Person Minimum All Lunches Include Seasonal Fresh Fruit, Mini Roll and Butter, Petit Sweets, Fork Knife Roll-Ups BOAR'S HEAD SANDWICHES (BOXED MEALS)
Choice of Sandwich
Charlie’s Tuna Salad: White Albacore Dill Tuna Salad,
Jamaican Chicken Salad: Jerk-Spiced Chicken Salad with Chutney Country Bacon & Egg: Mom’s Egg Salad, Applewood-Smoked Bacon, BLT : Applewood-Smoked Bacon, Lettuce & Tomato, Mayonnaise on Sourdough Under the Sea Club: Grilled Shrimp, Applewood-Smoked Bacon, Nona’s Submarine: Capicolla, Salami, Oven-Gold Turkey, Pinocchio’s Submarine: Salami, Maple-Glazed Honey Coat Ham, The Vegetarian: Grilled Vegetables, Provolone and Pesto Donald’s Cattle Rancher: Pepper-Seasoned Eye Round of Beef, Grilled Three-Cheese: Pepper Jack, Lacey Swiss & Sharp Cheddar,
Applewood-Smoked Bacon / Grilled Three-Cheese: Sharp Cheddar, Spicy Mexican Chicken Wrap: Grilled Chicken Breast Cajun Chicken: Grilled Chicken Breast, Lacey Swiss, Lettuce & The Regular Guy: Maple-Glazed Honey Coat Ham & Swiss Toasted Cuban : Maple-Glazed Honey Coat Ham, Sharp Cheddar, Classic Toasted Ruben: Hot Shaved Lean Corned Beef, The Pastrami: Turkey Pastrami, Pepper Jack Cheese, Tomato, Dingas Farm: Oven-Gold Roast Turkey Breast, Sharp Cheddar, The Gobbler: Oven-Gold Turkey Breast, Dijon, Mayonnaise, Each Box includes: A Bag of Miss Vicky’s Kettle Chips A Massive Chef Choice Cookie A Side of: Fruit Salad Butttermilk Tarragon Coleslaw Or Pasta Pesto $14 Per Person SANDWICH BOARDS
Sandwiches (Choice of 3)
Charlie’s Tuna Salad: White Albacore Dill Tuna Salad, Jamaican Chicken Salad: Jerk-Spiced Chicken Salad with Chutney Country Bacon & Egg: Mom’s Egg Salad Applewood-Smoked Bacon,* BLT: Applewood-Smoked Bacon, Lettuce & Tomato, Mayonnaise Under the Sea Club: Grilled Shrimp, Applewood-Smoked Bacon,* Nona’s Submarine: Capicolla, Salami, Oven-Gold Turkey, Pinocchio’s Submarine: Salami, Maple-Glazed Honey Coat Ham, The Vegetarian: Grilled Vegetables, Provolone and Pesto Donald’s Cattle Rancher: Pepper-Seasoned Eye Round of Beef Grilled Three-Cheese: Pepper Jack, Lacey Swiss & Sharp Cheddar, Applewood-Smoked Bacon / Three-Cheese Panini: Sharp Cheddar, Spicy Mexican Chicken Wrap: Grilled Chicken Breast, Cajun Chicken: Grilled Chicken Breast, Lacey Swiss, Lettuce & The Regular Guy: Maple-Glazed Honey Coat Ham & Swiss Toasted Cuban: Maple-Glazed Honey Coat Ham, Sharp Cheddar, Classic Toasted Ruben: Hot Shaved Lean Corned Beef,
The Pastrami: Turkey Pastrami, Pepper Jack Cheese, Tomato, Grilled Dingas Farm: Oven-Gold Roast Turkey Breast, Sharp Cheddar, The Gobbler: Oven-Gold Turkey Breast, Dijon, Mayonnaise, Salads ~ Choose One
Chopped Salad: Romaine, Penne Pasta, Tomato, Crispy Salami Tandoori Chicken: Romaine, Green Peas, Corn, Scallion, Croutons, Caesar Salad: Romaine, Croutons, Carrot Threads, Asiago Cheese House Salad: Romaine, Marinated Artichokes Hearts, Tomato, Cucumber, Cobb Salad: Romaine, Applewood-Smoked Bacon, Tomato, Fruit Salad: Romaine, Raisin Bread Croutons, Bleu Cheese, Pineapple Asian Salad: Housemade Options: Dressings: Housemade French or Oregano Bleu Cheese Chefs Choice Petit Sweets including Cookies and Bars
Assorted Bags of Miss Vicky’s Kettle Chips
$16 per Person SNACK & PARTY PLATTERSPaté Serves 25 to 30 Paté & Saucisson 25 Minimum Fish & Antipasti Seafood Flight Build Your Own ~ Please Select Three Poached Middle Neck Clams Served with Fresh Cilantro Cocktail Sauce, Spicy Aioli & Fresh Lemons 25 Minimum Add 3 Oz. Lobster Tail per Person Shrimp Platter Served with Fresh Cilantro Cocktail Whole Poached Salmon & Salmon Filets Serves 25 to 30 Washington State Smoked Salmon (3lb) Serves 25 to 30
Antipasto Platter 25 Minimum Fondue
Classic Swiss-Style or Asiago & Black Truffle Oil or Widmere 3 Year White Cheddar & Dark Ale 25 Minimum Build-Your-Own Cheese Flight Choose 3 25 Person Minimum International Cheese Platter
Domestic Cheese Platter Wheel of Baked Brie in Puff Pastry OR Basil Pesto Served with Crackers, Baguette & Paris Butter Wafer Serves 20 people Vegetables Crudite Seasonal Sliced Fruit Platter Dips Roasted Elephant Garlic Spinach Dip in a Bread Bowl Fresh Cilantro Salsa Served with Corn Chips Baba Ganoosh or Hummus with Pita Chips, Carrot & Red Pepper Sticks Warm Crab Roasted Shallot Dip Served with Pesto Crostini Walnut Pesto Goat Cheese Dip Served with Rosemary Croutons Caramelized Red Onion Dip Served with Rosemary Potato Chips Classic Guacamole Served with Corn Chips Ohio Maytag Bleu Cheese Dip Served Crispy Potato Chips Warm Roasted California Artichoke-Asiago Dip Served with Foccacia Croutons 25 Person Minimum Bar Snacks Spiced Curry Sugar Walnuts Honey Cashews Moroccan Spiced Olives Mediterranean Mixed Olives (Italian, French, Greek) SPRING & SUMMER SALAD SELECTIONS
Caprese Stack Vine Ripened Tomato Slices with Leaf Basil, Fresh Mozzarella, Foccacia Crouton Salad Maison House Greens with Cucumber, Tomato, Artichoke Hearts, Mediterranean Caesar Crisp Romaine with Roasted Onions, Shaved Pecorino and Romano Foccacia Croutons, Summer Corn Grilled Corn, Cherry Tomatoes, Green Beans and Avocado Jicama ~ Mango Stack Fresh Jicama, Mango, Cucumber and Shredded Red Cabbage Balsamic ~ Strawberry Strawberries soaked in Aged Balsamic Vinegar atop Spring Field Greens Sesame ~ Asparagus Asparagus, Scallions & Orange Segments atop Fuji Apple Fuji Apple, and Mindoro Blue Cheese with Toasted Pinenuts Medici Salad Crispy Salami, Marinated Fresh Mozzarella & Grape Tomatoes
FALL & WINTER SALAD SELECTIONS
Salad Maison House Greens with Cucumber, Tomato, Artichoke Hearts, Carrot Threads Fennel & Citrus Boston Lettuce topped with Oranges, Grapefruit Sections & Caramelized Fennel, Mediterranean Caesar Crisp Romaine with Roasted Onions, Shaved Pecorino and Foccacia Croutons, Merlot Poached Pear Merlot Poached Pear, Mindoro Blue Cheese and Spiced Walnuts French Granny Apple White Bordeaux Poached Apple stuffed with French Chevre atop Organic Mesclun Greens, Wilted Spinach & Mushroom Applewood Smoked Bacon, Cremini Mushrooms Topped with Manchego Cheese Crouton and Julienne Yellow Pepper Stacked Cobb Salad Grilled Ciabatta Bread topped with Slice of Tomato, Caramelized Onion, Crumbled Blue Cheese and Tarragon Vinaigrette Rim Plate
SPECIALTY & ENTREE SALAD SELECTIONSAsian Spinach & Cashew Spinach and Field Greens, Scallions, Green Chilies Mexican Romaine Greens, Fire Roasted Corn, Guacamole-Stuffed Plum Tomatoes, Spinach & Smoked Salmon Spinach, Grape Tomato and Herbed Croutons with Washington State Smoked Salmon; French Crepe Salad Crepe stuffed with French Goat Cheese and Dried Cranberries and Apricots Italian Prosciutto & Asparagus Salad Spring Greens topped with Foccacia Croutons, Crispy Prosciutto, Crab & Wonton Shaved Red Bell Peppers, Lump Crab and Scallions with Lime Aioli Asian Steak Seared Steak, Red Onions, Cucumber, Thai Basil and Mint BUFFETSITALIAN BUFFET
Medici Salad Crispy Salami, Pepperoncini, Marinated Fresh Mozzarella & Grape Tomatoes OR Italian Prosciutto & Asparagus Salad Spring Greens topped with Foccacia Croutons, Crispy Prosciutto, Grilled Radicchio,
Medici Chicken Baked with Pecorino Bread Crumb Crust Atop Giant Red Pepper and Roasted Red Pepper Ravioli, Eggplant Pasta Rolls Grilled Eggplant wrapped around Perciatelli Pasta Tuscan-Marinated Beef With Oven-Dried Rosemary Plum Tomato Artisanal Breads, Whipped Butter & Bottles of Extra Virgin Olive Oil & Grated Pecorino ASIAN BUFFET Spinach & Cashew Salad Spinach and Field Greens, Scallions, Green Chilies, Roasted Cashews, OR Steak Salad Seared Steak, Red Onions, Cucumber, Thai Basil and Mint Asian-Inspired Chicken Breast Sesame-Crusted Chicken Breast with Fresh Ginger-Soy Marinade Udon Noodles Shiitake Mushrooms, Baby Bok Choy and Sautéed Red Peppers Szechwan Pepper Beef with Sweet Soy
Artisanal Breads and Whipped Butter
All beef options – Sliced London Broil or Beef Tenderloin Kebab Short Ribs of Beef ~ Beef Tenderloin Medallion at additional cost
FRENCH BUFFET
Granny Apple & Chevre Salad White Bordeaux Poached Apple stuffed with French Chevre atop Mesclun Greens OR Crepe Salad Warm Crepe Stuffed with French Bucheron Cheese and Dried Cherries Champagne Cream Chicken Seared Chicken Breast atop Lyonnaise Potatoes with Caramelized Red Onions, Grilled Vegetable and Goat Cheese Napoleon Grilled Seasonal Vegetables and Fresh Goat Cheese layered in a Crispy Phyllo Crust Grilled Beef au Poivre Beef and Leek Kebab with Peppercorn Cream Sauce Artisanal Breads and Whipped Butter
SOUTHWEST BUFFET Jicama Mango Salad Fresh Jicama, Mango, Cucumber and Shredded Red Cabbage OR Mexican Salad Romaine Greens, Fire-Roasted Corn, Guacamole-Stuffed Plum Tomatoes, Jicama, Queso Blanco South of the Border Chicken Grilled Chicken Breast with Toasted Pumpkin Seed Sauce; Roasted Garlic, Bell Pepper and Red Potato Hash Timbale; Ancho Chili Polenta White Cheddar Polenta topped with Sautéed Bell Peppers & Black Beans Mexican Shrimp Sautéed in Smoky Chipotle Butter, Served with Queso Blanco Tortillas with Pumpkin Seed Sauce And Herb-Roasted Tomatoes Warm Flour Tortillas
All beef options – Sliced London Broil or Beef Tenderloin Kebab Short Ribs of Beef ~ Beef Tenderloin Medallion at additional cost
MEDITERRANEAN BUFFET
Mediterranean Caesar Salad Crisp Romaine with Roasted Onions, Shaved Pecorino and Foccacia Croutons OR Balsamic Strawberry Salad Strawberries Soaked in Aged Balsamic Vinegar atop Spring Field Greens Moroccan Chicken Pan-Roasted Chicken Breast with Moroccan Tomato-Apricot Sauce Greek Pastitsio Mediterranean Eggplant, Tomato and Penne Pasta Casserole with Feta-Béchamel Sauce Provencal Whitefish Served with Roasted Vegetables and Puttanesca Relish Artisanal Breads and Whipped Butter
CONTEMPORARY AMERICAN BUFFET I
Sesame-Asparagus Salad Asparagus, Scallions & Orange Segments atop Butter Lettuce with Black Sesame Seeds and Citrus-Sesame Vinaigrette OR Chopped Cobb Salad Applewood Bacon, Tomatoes, Blue Cheese, Cucumber & Scallions atop Crisp Romaine Pomme de Terre Sautéed Chicken Breast with Crispy Yukon Gold Potato Crust Wild Mushroom & Potato Pave Served in a Lemongrass-Poached Tomato Broth Grilled, Sliced London Broil & Mushroom Served atop Mushroom and Fontina Bread Pudding, accompanied by Sautéed Spinach and Artisanal Breads and Whipped Butter
All beef options – Sliced London Broil or Beef Tenderloin Kebab Short Ribs of Beef ~ Beef Tenderloin Medallion at additional cost
CONTEMPORARY AMERICAN BUFFET II
Summer Corn Salad Grilled Corn, Cherry Tomatoes, Green Beans and Avocado atop Spring Mesclun Greens OR Fuji Apple & Beet Salad Fuji Apple, Roasted Beet and Mindoro Blue Cheese Napoleon with Toasted Almonds Wild Mushroom Chicken Stuffed with Sautéed Cremini and Shiitake Mushrooms on a Bed of Wilted Spinach with Roasted Red Pepper Filled with Tri-Color Orzo in the flavors of Black Bean, Red Pepper, and Maize Seared Beef au Bleu Finished with Blue Cheese Compound Butter and Chives Artisanal Breads and Whipped Butter
CONTEMPORARY AMERICAN BUFFET III
Salad Maison House Greens with Cucumber, Tomato, Artichoke Hearts, Carrot Threads and Sun-Dried Tomato Vinaigrette OR Fennel & Citrus Salad Boston Lettuce topped with Blood Oranges, Grapefruit Sections & Caramelized Fennel with Pomegranate, Baked Pecan-Crusted Chicken Breast Stuffed Portobello Filled with Corn, Wild Mushrooms, Sautéed Spinach and Grilled Beef & Horseradish au Jus Finished with Horseradish Cream Sauce Artisanal Breads and Whipped Butter
All beef options – Sliced London Broil or Beef Tenderloin Kebab Short Ribs of Beef ~ Beef Tenderloin Medallion at additional cost ACTION STATIONS
Salad Action Stations
Basic Salad Station Tossed Greens, Strawberries Tomatoes, Cucumber & Carrot Threads Blue Cheese & Asiago Rosemary Croutons Candied Walnuts & Toasted Almonds Michigan Cherry Vinaigrette & Buttermilk Tarragon Dressing
Healthy Eating Salad Station Mescaline Greens ~ Radicchio ~ Endive Sunflower Seeds ~ Toasted Pecans ~ Spiced Walnuts ~ Brioche Croutons Green Beans ~ Artichokes ~ Yellow Teardrop Tomatoes ~ European Cucumbers Radish Sprouts ~ Carrot Threads ~ Julienne Red Peppers Goat Cheese ~ Fresh Mozzarella ~ Piave Shards Black Fig & Walnut Oil Vinaigrette ~ Honey-Soy Vinaigrette ~ Oregano Bleu Cheese Dressing
Seafood Cobb Salad Station Mescaline Greens, Bay Scallops, Lobster, Maple Bacon Plum Tomato, Chive-Deviled Egg & Creamy Jalapeno-Key Lime Dressing Radish Ruby Micro Greens Summer Salad Station Baby Spinach, Bulgarian Feta, Mint, Brioche Croutons Grilled Serrano Spice-Rubbed Chicken Breast With Cactus-Pear Vinaigrette & Golden Pea Shoots
Carved Cured Salmon Atop Fennel and Baby Spinach Salad in a Honey-Soy Vinaigrette with Crispy Wonton
Hors D’oeuvres Action Stations
Charcuterie & Build Your Own Cheese Station Choice of Three Cheeses: Drunken Goat ~ Spanish, Semi-Soft, Sweet, Mild Bucheron Goat Log ~ French-Style, Aged, Crumbly Interior Crock of Fresh Goat ~ French Mild Bite, Smooth Mindoro Blue ~ Wisconsin, Semi-Soft, Slightly Tangy Piave ~ Italian, Firm, Nutty, Salty Pesto-Marinated Fresh Mozzarella ~ Michigan Pierre Robert ~ French, Soft, Brie-Style Cheese Widmere 3-Year White Cheddar ~ Wisconsin, Mild Sweetness, Creamy Texture Accompanied by Fresh Baguettes, Crackers & Flatbreads, Dried and Fresh Fruits and Nuts Cheese and Crudite Station Cheeses in the Round A dynamic display of European Cheeses: Italian Piave, Spanish Manchego, French Camembert, and Irish Dubliner Cheddar Served with Crackers, Flatbreads, and Toast Points Accompanied by Platters of Fresh and Dried Fruit and Nuts Fresh Vegetable Crudite Baskets With Danish Blue Cheese Dip Gourmet Mixed Olives Marinated with Citrus Zest and Garlic Global Goat Cheese Flight Station Drunken Goat ~ Spain Smooth, Semi-Soft and Mild with a Wine-Washed, Edible Rind Picandine Pave Sauvage ~ France Covered in Tarragon and Peppercorns; Floral and Soft, with a Dry Finish Gouda Goat ~ Holland Made in the Traditional Farmhouse Style; an Aged, Firm Cheese that Starts Sharp and Ends Sweet Served with Artisanal Breads, Dried Fruit & Toasted Nuts
Spanish Queso Flight Station Manchego Spain's Favorite cheese for Good Reason; Firm, Dry and Slightly Salty This Traditional Tapas Item is perfect with Rustic Reds Iberico Goat's, Sheep's and Cow's Milk create this Fresh Farmer's Cheese Mild, Semi-Soft and Creamy White ~ Ethereal Cabrales A Natural Blue from the Caves of Northern Spain Purple-Veined, Electrifying but not too salty Served with Artisanal Breads, Dried Fruit & Toasted Nuts
French Fromage Flight Station Fresh Chevre This Young Cheese Hails from the Loir Valley where Earth Inspires Wine and Food Alike; Edel de Cleron Wrapped in Bark and Perfumed with Scents of the Forest A White, Bloomy, Brie-Like Crust gives way to a Silky, Sexy Center Petit Ardi Gasna Lait Cru A Firm, Rustic, Sheep's Milk Cheese from the Pays-Basque Reminiscent of Manchego, but Buttery and Mild Served with Artisanal Breads, Dried Fruit & Toasted Nuts Italian Import Flight Station Piave A Hard, Aged Cheese with a Long Finish of Truffles and Other Earthly Treasures Taleggio Northern Italy's Little Secret: A Buttery and Beefy Cheese made of Cow's Milk Formaggi Piedmontese Robiola A Classic Traditional Soft-Ripened Cheese made from Cow's and Sheep's Milk, Nutty and Creamy Served with Artisanal Breads, Dried Fruit & Toasted Nuts Made in the U.S.A. Flight Station Nancy's Camembert From Hudson Valley, New York; A Perennial, Award-Winning Favorite with a Bloomy Rind; Widmere 3-Year Aged Sharp White Cheddar A Sharp and Nutty Aged Cheddar from our Neighbors in Wisconsin Point Reyes Farmstead Original Blue A Hormone-Free, Artisan Blue from California Aged for a Minimum of Four Months, This is Full-Bodied and Slightly Pungent Served with Artisanal Breads, Dried Fruit & Toasted Nuts Spanish Tasting Station Manchego Cheese, Dry Cured Salchichon & Chorizo Iberico Iberico Cheese baked with Membrillo Quince Paste, House-Spiced Spanish Olives, Pepadew Peppers Datilles en Cazuela - Bacon-Wrapped Dates in Roasted Red Pepper Sauce French Tasting Station Edel de Cleron Cheese, Madrange Ham, House-Made Country Pate Mousse de Foie de Canard with Truffles Sliced Apples & Pears, Toasted Nuts, Cornichons, Caperberries, and Country-Style Dijon Mustard
Italian Tasting Station Taleggio Cheese, Formaggi Piedmontese Robiola, Grape Tomatoes, Italian Prosciutto, Piave Cheese Castelvetrano Green Olives, Pommodoracio Tomatoes in Olive Oil and Herbs Toasted Nuts & Garlic-Rubbed Crostini Crudite au Fromage Platter Purple Carrot with California Point Reyes Farmstead Blue Cheese Mousse Petit Plum Tomato with Goat Cheese & Balsamic Syrup European Cucumber with Whipped Roasted Red Pepper Mascarpone and Hearts-on-Fire Greens Fondue Station Cheese Fondue ~ Gruyere and Emmenthaler Cheeses Russian Organic Fingerling Potatoes, Mushroom Caps, Sourdough Bread Cubes & Steamed Baby Carrots OR Gorgonzola Fondue Grape Tomatoes, Three Cheese Tortellini, Red Pepper Strips, Artichoke Hearts, Grilled Chicken Breast & Crostini French Cocktail Buffet Camembert & Petit Ardi Gasna Lait Cru Accented with Berries and Sugar-Frosted Grapes Served with Water Crackers and Crusty French Bread Toasted Nuts & Dried Fruit Gourmet Vegetable Crudite Crisp Asparagus Spears, Baby Carrot, Haricot Vert, Yellow & Zucchini Squash Served with a Sorrel Dip House-Made Country Pate Cornichons, Caperberries & Pommeray Mustard Warm Herbed Coach Farms Goat Cheese Served on a Ragout of Wild Mushrooms with Flatbreads Pate & Saucisson Mousse de Foie with Truffle ~ Housemade Country Pate ~ Saucisson with Herbs de Provence Served with Pommeray & Honey Dijon Mustard, Cornichons, Capers, Olives, Water Wafers, Artisanal Breads Les Hors d'Oeuvres Foie du Canard Mousse Served with Brioche Toast Points Accompanied by a Caramelized Red Onion - Cranberry Dijon Mustard Sautéed Chicken Sausage with Cabernet Sauvignon Reduction Caramelized Red Onion Accompanied by Flatbreads and Currant-Walnut Batons
California Estate Tzar Nicolai Caviar Flight Truffled Whitefish Caviar Wasabi Caviar Ginger Caviar Russian Fingerling Potatoes Crepes ~ Buttered Brioche Toasts Crème Fraiche Murry River Sea Salt Chives, Chopped Egg Caperberries Other Caviars Available at Market Price Panini Station Electricity Required Prosciutto, Fresh Mozzarella, Sliced Tomato & Artichoke Tapenade Thinly-Sliced Rosemary Chicken Breast, Jalapeno Jack Cheese & Honey Mustard Grilled Vegetables, Brie & Horseradish Cream On Artisanal Breads Bruschetta Station Garlic Sourdough Crostinis Smoked Salmon Chopped Basil & Tomato Olive Tapenade Hummus Shaved Piave Fresh Mozzarella with Pesto Bruschetta Bar Grilled Breads Topped With: Olive Tapenade with Garlic and Herbs Rich Goat Cheese with Roasted Red Peppers Diced Plum Tomato, Olive Oil and Fresh Basil Tuscan Beef Tenderloin Skewers With Gorgonzola Dipping Sauce Rustic Grilled Vegetable Skewers With Balsamic and White Truffle Oil Timeline Station 50s Hors d'Oeuvres Applewood Smoked Cocktail Sausage wrapped in Savory Pastry With Spicy Mustard Dipping Sauce 60s Hors d'Oeuvres Russian Deviled Eggs with Chopped Walnuts and Cornichons 70s Hors d'Oeuvres Grilled Portobello, Mushroom and Gouda Mini Quiche 80s Hors d'Oeuvres Moroccan Grilled Quail Legs with Apricot Chutney Timeline Station II 50s Hors d'Oeuvres Piped Aged Sharp Creamed Cheddar On Toasted Garlic Crostini with Oven-Dried Tomato 60s Hors d'Oeuvres Fresh Asparagus Spears wrapped in Prosciutto with Roasted Red Pepper Dipping Sauce 70s Hors d'Oeuvres Smoked Salmon, Asiago and Fennel Mini Quiche 80s Hors d'Oeuvres Mousse de Foie de Canard Truffle atop Black Bread Toast with Honey Pommeray Mustard
Asian Wrap Station Guest chooses from the following options: Asian Vegetable Rock Shrimp & Asian Vegetable Teryaki Chicken Served with Black Sesame Ginger Sauce & Plum Sauce Middle Eastern Station Hummus & Baba Ganouj Sesame Bread & Pita Carrot Sticks & Sweet Peppers Cucumber Salad with Yogurt Dressing Variety of Olives Tabouli Salad Kebabs Greek Salad Kebab with Cherry Tomato, Feta, Cucumber, Radicchio & Toasted Sesame Oregano Vinaigrette
Spain At Its Best Sliced Redundo Boneless Jamon Fig Bread, Granada Misto Olives, Barcelona Goat Cheese Pata Negra Iberico Cured Chorizo Toasted Marcona Almonds
Barcelona Style Chopped Salad Served in Martini Glasses Smoked Paprika Spiced Rub Chicken, Tomato, Cucumber, Spiced Olives, Piquillo Peppers, Manchego Mini Croutons, and Pata Negra Iberico Salchichon With Sherry Vinaigrette Tacos Pecenos Crispy Asiago Shells & Corn Shells Braised Short Rib with Poblano Cream Shrimp with Chiffonade of Greens Cilantro-Lime Salsa & Avocado
Vegetales Relleno Peconos Pati Pan Squash Stuffed with Country Sausage, with Cippolini Onion Cap Cremini Mushrooms Stuffed with Braised Short Ribs of Beef & Pinot Noir Reduction Indian Eggplant with Saffron Basmati Rice Seafood Flight Station Crab Claws, Jumbo Shrimp and Australian Green Lip Mussels on the Half Shell Served on Chipped Ice with Classic Cocktail Sauce, Lemon Wedges & Fresh Horseradish Aioli Washington State Smoked Salmon Board Served with Capers, Dijon, Cucumbers, Baguettes & Crackers Assorted Maki Rolls With Soy Dipping Sauce, Wasabi and Pickled Ginger Tuna Tartar atop Japanese Fighting Fish Display Tuna Tartar with Key Lime, Chives Salmon Tartar with Lemon, Capers, Wasabi Served with Terra Chips and Wonton Crisps Arctic Char on a Plank Seared Arctic Char Served on a Plank with Lemon-Thyme Aioli & Roasted Cippolini Onion, Baby Roasted Red Potato with Tellagio Cream Kids at Heart Station Mini Hot Dogs & Buns Crustless Grilled Cheddar Cheese Crustless Cashew Butter & Grape Jelly Triangles Mini Burgers with American Cheese Carrot & Celery Sticks with Ranch Dressing Catsup, Mustard & Relish Mini Burgers Black Angus Beef on Parker House Roll with Grilled Portobello and Truffle Aioli Open Face Cajun Pork or Turkey Patties on Jalapeno Corn Muffin with Remoulade Paper Cones Garrett's Popped Corn, Dusted with Piave Roasted Yukon Gold Potato Wedge with Roquefort Aioli
Poultry Action Stations
Midwest Station Grilled Amish Chicken Breast Kebab with Michigan Sour Cherry Glaze Served with Michigan Apples and Capriole Farms Ash Goat Cheese Pastry Napoleon South of the Border Free Range Chicken Breast Grilled with Toasted Pumpkin Seed Sauce Atop Roasted Garlic, Bell Pepper and Red Potato Hash Timbale Lime-Cilantro Buttered Corn & Corn Bread Madeline Chicken Breast & Wild Mushroom Stuffed with Sautéed Cremini and Shiitake Mushrooms On a Bed of Wilted Spinach with Creamy Parmesan Risotto Brioche Toast Moroccan Chicken Pan-Roasted with Moroccan Tomato-Apricot Sauce Atop Sweet and Savory Couscous Served with Cardamom-Orange Glazed Carrots and Naan Indian Station Chana Masaledar Chickpeas Cooked with Cumin, Onion, Cinnamon, Nutmeg, Cloves, Coriander, Garlic, Ginger and Tomato Paste Garnished with Fresh Tomatoes, Red Onion and Green Pepper Slices Tandoori Chicken Served with Chutney Meetha Kesari Bhat Sweet Saffron Rice with Currants & Pistachio Served with Naan
Great USA Station Sautéed Arkansas Lemon Chicken With Garlic-Lemon Panko Bread Crumbs Mashed Potato Bar Sweet Potatoes or Yukon Gold Potatoes Toppings Include Candied Pecans, Marshmallows, Real Bacon Bits, Cheddar Cheese, Sour Cream, and Chopped Scallions Elsi's Country Herb Biscuits
Pan-Asian Station Assorted Satay Grilled Hoisin Chicken Satay Grilled Ginger Scallion Flank Satay Atop Spicy Asian Slaw with Mint and Cilantro Crispy Wontons Duck & Noodle Salad Pulled Peking Duck, Lo Mein Noodle Garlic Long Green Beans, Red Pepper, Scallion & Carrot Threads Honey-Soy Citrus Vinaigrette 50s Station Chicken Breast Casserole With Peppercorn Cream Sauce and Topped with Frizzled Leeks Served atop Polenta Triangles OR Chicken Paprika With Pearl Onions and Mushrooms in a Hungarian Cream Sauce Served atop Wide Egg Noodles And Parker House Rolls with Whipped Herb Butter Sweet Potato Martini Station Mashed Sweet Potatoes in Oversized Martini Glasses with Pirouette Crisp Toppings Include: Spiced Walnuts, Miniature Marshmallows, Fresh Morsels of Pineapple, Shaved Toasted Coconut, Maple Syrup & Whipped Butter Smoked Duck at additional cost Italian Station Wild Mushroom and Smoked Chicken Risotto Creamy Risotto Cooked to Order Folded with Smoked Chicken and Montassio Cheese Grilled Baby Vegetables Drizzled with Lucini Estate Olive Oil & Aged Balsamic With Fresh Mozzarella Pesto Crostini & The Best Green Olives French Station Chicken de Provence Seared Chicken Breast with Shallots & Tarragon Cream Sauce Served with Crepes filled with Mescaline Greens, Goat Cheese & Dried Cherries Finished with Champagne Vinegar & Hazelnut Oil
Spanish Guinea Hen Breast Grilled Guinea Hen Breast with Spanish Spice Rub Served atop Fermin Iberico Belotta Chorizo Heirloom Potato Hash with Sherry Crema Vegetarian Action Stations
Polenta with Gorgonzola Topped with Oven-Dried Baby Plum Tomato and Artichokes Drizzled with Pesto Served with made-to-order Caesar Salad Tossed with Focaccia Croutons & Asiago Cheese Shards Roasted Red Pepper Filled with Tri-Color Orzo (Black Bean, Red Pepper & Maize) Grilled Vegetables and Feta Cheese atop a Lemon Oregano Broth Stuffed Portobello Filled with Corn, Wild Mushrooms, Sautéed Spinach With Roasted Garlic Cheese Twist Balsamic Strawberry Salad Strawberries soaked in Aged Balsamic Vinegar atop Spring Field Greens With Toasted Almonds and Goat Cheese
Ratatouille Crepes Stuffed with Provencal Vegetables and Fresh Chevre Thinly-Sliced Saffron Potatoes French Granny Apple Salad White Bordeaux Poached Apple stuffed with French Chevre atop Mescaline Greens, with Brioche Croutons and Toasted Hazelnuts Served with Classic French Dijon Mustard Vinaigrette Eggplant Pasta Rolls Grilled Eggplant wrapped around Perciatelli Pasta Garlic-Tomato Sauce & Freshly Grated Parmigiano-Reggiano Medici Salad Pepperoncini, Marinated Fresh Mozzarella & Grape Tomatoes On Crisp Romaine Lettuce with Foccacia Croutons & Sun-Dried Tomato Vinaigrette
Greek Pastitsio Mediterranean Eggplant, Tomato and Penne Pasta Casserole Feta Béchamel Sauce Mediterranean Caesar Salad Crisp Romaine with Roasted Cippolini Onions, Shaved Pecorino and Romano Foccacia Croutons With Basil & Extra Virgin Olive Oil Dressing Meat Action Stations
Carving Station I Roasted Turkey Breast and Baked Ham Colby and Swiss Cheeses American and German Mustards Mango Chutney & Cranberry Relish Romaine Lettuce & Sliced Roma Tomatoes Petit Rolls Carving Station II Smoked Turkey Breast, Spice-Rubbed New York Sirloin Dijon and Pommeray Mustards, Roasted Red Pepper Aioli Red Leaf Lettuce, Tomato & Red Onion Provolone and 4-Year Cheddar Artisanal Rolls Carving Station III Turkey Breast Roulade Italiano Grilled Beef Tenderloin Wild Thyme and Pommeray Mustards, Green Peppercorn Mayonnaise Kalamata Olives & Roasted Red Peppers Baguettes
Grilled Beef Tenderloin Au Bleu Atop Duck Fat Fingerling Fries, with Sautéed Rapini & Frizzled Leeks Finished with Gorgonzola Cream
Braised Beef Short Ribs & Spring Risotto Atop Creamy Romano Risotto with Oven-Roasted Plum Tomato & Jerusalem Artichokes Finished with Roasted Shallot Butter
Grilled London Broil Provencal With Gruyere Potato Gratin, Sautéed Zucchini and Yellow Squash finished with Red Wine-Thyme Reduction Sauce & Smoked Sea Salt Argentinean Carving Station Churrasco-Style Tenderloin of Beef Served with a Three-Herb Chimichurri Sauce Argentina Beef Empanada with Raisins, Olives & Green Onions Root Vegetable Empanada with Roasted Red Pepper Sauce Served with Fried Plantain Chips
Medici Station Fresh Ricotta Ravioli Sautéed in Brown Butter and Tossed with Summer Peas Topped with Crispy Prosciutto and Shaved Piave Tuscan Marinated Tenderloin of Beef Garden Fresh Chopped Tomato Sauce with Capers and Herbs Accompanied by Grilled Fennel Root and Radicchio 60s Station Prime Rib of Beef or Crown Roast of Pork With Pearl Onion & Burgundy Fonde au Veau Glaze Served atop Amish Bleu Cheese au Gratin Potatoes OR Hand Carved Rack of Lamb With a Caper & Currant Glaze Served atop a Mushroom and Potato Pave Topped with a petit Herb Salad Pulled BBQ Pork Served over Sweet Potato Grits Topped with Frizzled Leeks Accompanied by a Wedge of Sweet Corn Bread Beef Tenderloin au Poivre Select Tenderloin of Beef Encrusted in Cracked Black Pepper Accompanied by Roasted Artichoke and Crushed Yukon Gold Whipped Potatoes Finished with Crispy Leeks and a Port Wine Reduction
Les Boeuf et Poulet Marinated Tenderloin Medallions Accompanied by Duchess Potato with Cabernet Thyme Demi Glace Roasted Turkey Roulade Stuffed with Madrange Ham, Leeks & Baby Spinach Accompanied by Champagne Tarragon Cream Spanish Station Puntitas de Solomillo al Ajillo y Empanadas de Espinacas Grilled Beef Tenderloin Tips & Red Pepper Skewer with Garlic Sauce Served with a Spinach & Manchego Cheese Pie Tuscan Turkey Pine Nut & Herb Pesto Mousse-Stuffed Turkey Breast Served atop Gorgonzola Polenta Finished with Marsala Bordelaise & Asiago Twist
Kebab Station Rocky Mountain Spice Rub Grilled Beef Tenderloin Kebabs with Mushroom, Vidalia Onion & Aioli Grilled Chicken Breast Kebab Dusted with Smoked Sweet Paprika with Yellow Squash, Zucchini & Pesto Grilled Vegetable Kebab Mushroom, Onion, Cherry Tomato, Red Bell Pepper & Asian Glaze Herb-Encrusted Tenderloin Medallion Accompanied by Roasted Parsnips & Petit New Potato Served with Merlot & Shallot Reduction Sauce AND Grilled Baby Portobello Mushroom Filled with Goat Cheese
Asian Stir Fry Station Rock Shrimp, Ginger Chicken Breast Green Onions, Broccoli, Mushrooms, Bell Peppers Bok Choy, Fresh Ginger, Hot Pepper Flakes, Sweet Soy Sauce & Sweet Chili Sauce Stir-Fried Rice Taco Fresco Station Chipotle BBQ Chicken with Cubed Potato Grilled Seasonal Vegetables with Roasted Garlic Tomatillo Pulled Pork with White Onion, Cilantro and Lime Offered with Chopped Tomato, Jalapeno Peppers, Chopped Onion, Sour Cream, Pico de Gallo & Chunky Guacamole Flour and Corn Tortillas Roast Duck Breast Roulade Fresh Duck Breast filled with Spinach, Asiago Cheese & Prosciutto Roasted to Golden Brown and served with a Rich Au Jus Wild Mushroom Risotto Wild Mushrooms Sautéed with Shallots and Grappa Served atop Creamy Parmesan Risotto
Butternut Squash Ravioli Sautéed in Virgin Olive Oil Topped with a Dollop of Crème Fraiche & Garnished with Crispy Sage Tuscan Marinated Tenderloin of Veal (or Beef) Served with Marsala Wine Reduction Accompanied by Grilled Fennel Root and Radicchio
Grilled Rosemary Beef Tenderloin Kebabs Presented with petit Herb Salad & Oven-Dried Tomatoes with Citrus Vinaigrette Topped with Sprinkling of Pomegranate Seeds
Braised Turkey Meatballs With Pinot Noir-Shallot Reduction Served with Fingerling Potatoes & Smoked Sea Salt, Pesto Toast Grilled Spice-Rubbed Chicken Breast & Widmere 4-Year Cheddar Quesadilla Station With Chive Guacamole and Finished with Chipotle Crème Fraiche Housemade Chips & Tomatillo Salsa
Seafood Action Stations
Camarones Central America Sautéed Shrimp in Smoky Chipotle Butter Queso Blanco Tortillas with Pumpkin Seed Sauce & Herb-Roasted Tomatoes Pan-Seared Scallops Served with Thai Pot Stickers with Asparagus, Red Pepper and Shiitake Mushroom Sauté Szechwan Glaze and Frizzled Noodles Fennel-Crusted Salmon Served atop Creamy Mascarpone Polenta, Three-Herb Pesto & Asiago Twist With Rosemary Garnish
Lump Crab-Encrusted Halibut Red French Rice Timbale with Grilled Baby Vegetables Saffron-Citrus Aioli Seared Pistachio-Crusted Salmon Basil Risotto, Oven-Dried Grape Tomatoes & Hearts-on-Fire Micro Greens Served with Herbed Compound Butter & Lemon Poppy Madeline Pan-Seared Herb Crusted Lobster Quenelle Served atop Roasted Vegetable Spoon Bread Finished with a Thyme-White Bordeaux Cream Sauce & Fines Herbes Mix Grilled Turbot Served atop Sun-Dried Tomato Polenta & Radish Ruby Greens With Sautéed Peapods and Sorrell Cream Sauce Sautéed Pike with Hibiscus Spice Rub Accompanied by Ragout of Vegetables served in a Phyllo Cup With Sauvignon Blanc Shallot Sauce & Petit Chard Garnish Grilled Halibut atop Lobster Risotto Served with Fresh Asparagus and a Saffron Sauce Duglere with Marigold Petals Asian Station Asian Vegetable Pot Stickers Accompanied by Sweet Chili Garlic Sauce Pan-Seared Sea Scallops Served with Sautéed Baby Bok Choy & Carrot Ginger Scallion Sauce with Crispy Won-Ton Garnish
Spanish Station Lubina al Hinojo - Filet of Striped Bass with Fennel Sauce Vegetable Paella Saffron Rice with Roasted Vegetables & Hearts-on-Fire Micro Greens Seared Sea Scallops Atop Leek, Sautéed Corn & Fingerling Potatoes Served with a Sauvignon Blanc Fines Herbes Sauce Kaze Sushi Station Trays of Sushi Rolls with Beautiful Presentation Choice of: California, Tuna, Spicy Tuna, Negi Hamachi, Unagi, Salmon, Futo Maki and Vegetarian Rolls Sushi Nigiri - Prepared by Sushi Chef and Attendant Choice of: Tuna, Yellowtail, Salmon, Fluke, Snapper, Shrimp, Squid, Octopus, Salmon Roe or BBQ Eel Additional Cost for Set-Up and Chef
Cajun Red Bass Pan-Roasted Red Bass Crusted with Cajun Spices and Pecans Served atop Spring Greens, Carrot Threads & Asparagus Salad Tossed in a Peach & Hazelnut Oil Vinaigrette Finished with Radish Ruby Micro Greens
Fennel Crusted Salmon Pan-Roasted Filet of Salmon and Fennel Served atop a Sweet Corn Risotto Finished with Citrus Vinaigrette & Toasted Pine Nuts Seared Soft Shell Crab Served on Roasted Corn Cake & Spinach Salad With Shellfish White Truffle Bisque
Sautéed Shrimp Served in a Red Curry Coconut Broth On a Minted Shiitake Tabbouleh Salad Salmon & Roasted Potato Cake Served on Herb Salad with a Toasted Fennel Vinaigrette With Sourdough Croutons & Shaved Piave Day Boat Seared Sea Scallops Served Atop Belgian Endive & Chicory Frisee With Black Mission Fig, Toasted Pecans, Balinese Pepper & Pomegranate Dressing Pasta Action Stations
Italian Station Mushroom Ravioli With Tallegio Alfredo, English Peas, Cippolini Onions, Crispy Pancetta & Shaved Piave Cheese Roasted Red Pepper and Goat Cheese Foccacia Italian Station II Pumpkin Gnocchi Peppercorn Pinot Noir Cream with Parmesan Shards & Toasted Almonds, Roasted Seasonal Root Vegetables & Beets Garlic & Fresh Rosemary-Infused Olive Oil Pasta Station Farfalle & Cheese Tortellini Sauces: Black Angus Bolognese & Goat Cheese Alfredo Toppings: Rotisserie Garlic Pork Roast Grilled Vegetables & Radicchio with Balsamic and White Truffle Oil Ciabatta Bread & The Best Green Italian Olives
POULTRY ENTREESPomme de Terre
Topped with Rosemary Mousse and Sliced Yukon Gold Potato 1950’s Green Bean Casserole with Caramelized Shallot au Jus Garnished with Beet Chip
Asian Sesame Crusted with Ginger Soy Marinade Vegetable Potstickers, Baby Bok Choy & Julienne Vegetables Orange-Ginger Sauce Garnished with Orange Crown
Mediterranean Baked with Pecorino Bread Crumb Crust Ratatouille stuffed Tomato with Fresh Mozzarella Boconccini Pinot Grigio Lemon-Caper Pan Glaze Garnished with Netted Lemon and Petit Herb Salad
Champagne Cream Seared atop Au Gratin Potato with Sharp Cheddar Apple Wood Smoked Bacon wrapped Bundles of Asparagus Mushroom Champagne Cream Sauce Garnished with Carrot Threads Nest
Roulade Thanksgiving Day Sage Stuffing Brown and Wild Rice Pilaf with Cranberries and Pecans Garnished with Asiago Pine Nut Tulle
Plated Entreés Chicken / Poultry Cuts
Free-Range French Breast of Chicken (8 oz) Boneless Skinless Chicken Breast (6 oz) Cornish Game Hen Split (9 oz) Whole Cornish Game Hen (1lb) Turkey Breast Roulade (Choice of Stuffing) (8oz) Duck Breast (6 oz)
Roulade Options Spinach-Feta Wild Mushroom Olive-Caper and Artichoke Thanksgiving Day Stuffing Pesto Mousse with Pine Nuts and Asiago Herb Mousse, Asparagus and Red Peppers
Sauces Asian Orange-Ginger Sauce with Toasted Sesame Seeds Roasted Red Pepper Sauce Pinot Grigio Lemon Capers Pan Glaze Pesto with Toasted Pine Nuts Mushroom Champagne Cream Lemon Grass Bordelaise Aged Balsamic Syrup, Luchin Estate Olive Oil and Crispy Sage Caramelized Onion, Thyme and Buttermilk Pan Gravy Rosemary Caramelized Shallot Au Jus
Vegetables Individual Creamy Vegetable Pot Pie Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini Sauteed Baby Bella Mushroom Stuffed with Tomatoes, Corn and Baby Swiss Sauteed or Roasted Seasonal Vegetables with Herb Butter Apple Wood Smoked Bacon-wrapped Bundles of Asparagus Roasted Carnival Squash with Vermont Maple Butter 1950’s Green Bean Casserole with Button Mushrooms, Cream, Grilled Vegetables and Goat Cheese Strudel Haricot Vert, Cipolini Onions and Toasted Almonds Grilled Vegetables drizzled with Balsamic Syrup and Lucini Estate Olive Oil Starches Macaroni with Mascarpone Cheese served in a Parmesan Cup Drizzled with Truffle Oil
Taylor Street Italian Sausage and Piave Polenta Grilled Sweet Corn Polenta Brown and Wild Rice Pilaf with Cranberries and Pecans Twice Baked Potato with Oven Roasted Garlic, Oven Roasted Organic Fingerling Potatoes Potato Hash Timbale with Oven Roasted Garlic Au Gratin Potato with Sharp Cheddar Spinach Agnolotti with Three Cheeses Rice Pilaf Asian Vegetable Pot Stickers
Garnishes Beet Chips Petit Herb Salad Orange Crown Netted Lemon Carrot Threads Nest
MEAT ENTREESHorseradish Au Jus Atop Oven Roasted Organic Fingerling Potatoes Finished with Horseradish Cream Sauce Garnished with Petit Herb Salad
Au Bleu Served atop Taylor Street Italian Sausage and Piave Polenta, Finished with Wisconsin Mindoro Blue Cheese Compound Butter Garnished with Carrot Threads
Provencal With Au Gratin Potato with Sharp Cheddar Sautéed Roasted Vegetables with Herb Butter Finished with Red Wine-Thyme Reduction Garnished with Beet Chips
Spice-Rubbed Beef With Macaroni and Mascarpone Cheese served in Parmesan Cups Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini Garnished with Petit Herb Salad
Au Poivre Encrusted in Cracked Black Pepper Applewood Smoked Bacon wrapped Bundles of Asparagus Finished with a Port Wine Reduction and Frizzled Leeks Garnished with Netted Lemon
Plated Entreés
Meat Options Midwest Buckeye Beef London Broil 2-2 oz Applewood Smoked Bacon Wrapped Filet of Beef Medallions 2-3 oz Filet of Beef Medallions 6 oz Filet of Beef Tenderloin 10 oz Frenched Short Rib of Beef 8 oz Veal Loin Chop 8 oz Iowa Farms Pork Tenderloin 8 oz Iowa Farms Lolly Pop Pork Chop 12 oz New Zealand Baby Rack of Lamb
Sauces Horseradish Cream Cabernet Thyme Reduction Port-Wine Reduction Porcini Mushroom and Peppercorn Cream Sauce Honey Soy Marinate with Lemongrass Bordelaise Brazilian Spice Rub with Chimichurri Sauce Bernaise Sauce
Vegetables Individual Creamy Vegetable Pot Pie Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini Sautéed Baby Bella Mushroom Sautéed or Roasted Seasonal Vegetables with Herb Butter Apple Wood Smoked Bacon-wrapped Bundles of Asparagus Roasted Carnival Squash with Vermont Maple Butter 1950’s Green Bean Casserole with Button Mushrooms, Cream, Grilled Vegetables and Goat Cheese Strudel Haricot Vert, Cipolini Onions and Toasted Almonds Grilled Vegetables drizzled with Balsamic Syrup
Starches Macaroni with Mascarpone Cheese served in a Parmesan Cup Taylor Street Italian Sausage and Piave Polenta Grilled Sweet Corn Polenta Brown and Wild Rice Pilaf with Cranberries and Pecans Twice Baked Potato with Oven Roasted Garlic, Oven Roasted Organic Fingerling Potatoes Potato Hash Timbale with Oven Roasted Garlic Au Gratin Potato with Sharp Cheddar Spinach Agnolotti with Three Cheeses Rice Pilaf Asian Vegetable Pot Stickers
Garnishes Beet Chips Petit Herb Salad Orange Crown Netted Lemon Carrot Threads Nest
SEAFOOD ENTREESMaple Wrap Provencal Drizzled with Balsamic Syrup and Caramelized Onions 1950’s Green Bean Casserole in a Mushroom Cream Sauce Potato Hash Timbale with Oven Roasted Garlic Garnished with Netted Lemon
Lump Crab-Encrusted Spinach Agnolotti with Three Cheeses Tossed in Pesto Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini
Pistachio-Crusted Grilled Sweet Corn Polenta Applewood Smoked Bacon wrapped Bundles of Asparagus Finished with Lemon Oven Roasted Garlic Aioli
French Rice Pilaf, Haricot Vert, Cipolini Onions and Toasted Almond Classic White Bordeaux and Lemon Burre Blanc
Asian Vegetable Potstickers Steamed Baby Bok Choy and Julienne Carrots Finished with Ponzu Sauce
PLATED ENTREE OPTIONS: FISH
Fish Options - Grilled, Sauteed, or Baked 6 oz Atlantic Salmon 6 oz Tilapia 6 oz Mahi Mahi 6 oz Hawaiian Yellow Fin Tuna 6 oz Chilean Sea Bass 6 oz Halibut Jumbo Sea Scallops – 3pcs Prawns – 3pcs Large Shrimp – 6pcs Market Price - Lobster Tails 8 oz Wisconsin Rushing Waters Brook Trout
*Maple Paper Only - Baked 6 oz Lemon Sole 6 oz Florida Skate Wing 6 oz Lake Superior White Fish East Coast George’s Bank Day Boat Cod
**Optional Seafood Mousse for Maple Wrap Salmon Mousse with Roasted Red Peppers Scallop Mousse with Chives Rock Shrimp Mousse with Herbs and Asparagus Spears
Optional Crusts Lump-Crab Encrusted Proscuitto-Wrapped Fresh Herb-Encrusted Pistachio-Encrusted Sesame Seed-Encrusted Parmesan Cornmeal-Encrusted
Sauces, Butters, & Salsas Citrus Chili and Oven Roasted Garlic Sauce Lemon Aioli Asian Ponzu Sauce Roasted Red Pepper Sauce Pineapple Mango Salsa Warm Heirloom Tomato Salsa Honey - Mustard Glaze Classic White Bordeaux and Lemon Beurre Blanc Basil and Walnut Pesto Balsamic Syrup and Caramelized Onion
Vegetables Individual Creamy Vegetable Pot Pie Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini Sauteed Baby Bella Mushroom Stuffed with Tomatoes, Corn and Baby Swiss Sauteed or Roasted Seasonal Vegetables with Herb Butter Apple Wood Smoked Bacon-wrapped Bundles of Asparagus Roasted Carnival Squash with Vermont Maple Butter 1950’s Green Bean Casserole with Button Mushrooms, Cream, Grilled Vegetables and Goat Cheese Strudel Haricot Vert, Cipolini Onions and Toasted Almonds Grilled Vegetables drizzled with Balsamic Syrup and Lucini Estate Olive Oil
Starches Macaroni with Marscapone Cheese served in a Parmesan Cup Drizzled with Truffle Oil Taylor Street Italian Sausage and Piave Polenta Grilled Sweet Corn Polenta Brown and Wild Rice Pilaf with Cranberries and Pecans Twice Baked Potato with Oven Roasted Garlic, Oven Roasted Organic Fingerling Potatoes Potato Hash Timbale with Oven Roasted Garlic Au Gratin Potato with Sharp Cheddar Spinach Agnolotti with Three Cheeses Rice Pilaf Asian Vegetable Pot Stickers
Garnishes Beet Chips Petit Herb Salad Orange Crown Netted Lemon Carrot Threads Nest
VEGETARIAN ENTREES
Wild Mushroom & Potato Pave Lemongrass - Poached Tomato Cream Organic Mesclun Greens Garnished with Beet Chip
Roasted Red Pepper Filled with Tri-Color Orzo (Black Bean, Red Pepper, Corn & Feta) & Grilled Vegetables atop a Lemon Oregano Broth Garnished with Petit Herb Salad
Grilled Vegetable and Goat Cheese Strudel Roulade Grilled Seasonal Vegetables and Fresh Goat Cheese wrapped in Oven Roasted Russian Fingerling Potato Garnished with Orange Crown
Asparagus and Parmesan Quiche Roasted Asparagus & Reggiano Ratatouille Stuffed Tomato Garnished with Carrot Threads
Stuffed Portobello Mushroom Filled with Spinach, Caramelized Onion & Goat Cheese Oven-Roasted Peruvian Blue Potato & Roasted Garlic-Cheese Twist Garnished with Petit Herb Salad
Ratatouille Crepes Stuffed with Provencal Vegetables and Brie Thinly - Sliced Saffron Potato Napoleon with Tomato-Sage Coulis Garnished with Asiago Pine Nut Tulle
PASTA Pesto Lasagna Three Cheeses, Cremini Mushrooms & Spinach Garnished with Rosemary
Ravioli Butternut Squash Ravioli with Crispy Sage, Dollop of Crème Fraiche Toasted Pumpkin Seeds and Roasted Cipolini Onions & Beets (Fall/Winter) OR Four-Cheese Rainbow Striped Ravioli with Puttanesca Sauce Pecorino Romano Shavings and Roasted Fennel & Red Pepper (Spring/Summer) Or select Artichoke or Mushroom Ravioli Garnished with Beet Chip
Eggplant Pasta Rolls Grilled Eggplant wrapped around Perciatelli Pasta Garlic-Tomato Sauce & Freshly Grated Parmigiano-Reggiano Cheese Garnished with Petit Herb Salad
Risotto Select one: Lemon Zest, Basil-Parsley Oil & Taleggio Cheese (Spring/Summer) Wild Mushroom and Green Pea with Truffle Oil (All Season) Butternut Squash and Crispy Prosciutto with Sage (Fall/Winter) Served with Sautéed Julienne Vegetables Garnished with Carrot Threads DUO ENTREES
Spice-Rubbed Braized 10 oz Short Rib of Beef With Macaroni and Mascarpone Cheese served in Parmesan Cups Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini Maple Wrap Lemon Sole Drizzled with Balsamic Syrup and Caramelized Onions 1950’s Green Bean Casserole with Potato Hash Timbale with Oven Roasted Garlic Garnished with Netted Lemon Lump Crab-Encrusted Halibut Spinach Agnolotti with Three Cheeses Tossed in Pesto Ratatouille Stuffed Tomato with Fresh Mozzarella Boconccini Pistachio-Crusted Salmon Grilled Sweet Corn Polenta Applewood Smoked Bacon wrapped Bundles of Asparagus Finished with Lemon Oven Roasted Garlic Aioli French Grilled Chilean Sea Bass Rice Pilaf, Haricot Vert, Cipolini Onions and Toasted Almond Classic White Bordeaux and Lemon Burre Blanc
Free Range Breast of Chicken Pomme de Terre topped with Rosemary Mousse and Sliced Yukon Gold Potatoes 1950’s Green Bean Casserole with Caramelized Shallot Au Jus Garnished with Beet Chips Asian Grilled Breast of Chicken
Sesame Cursted with Ginger Soy Marinade Vegetable Potstickers, Baby Bok Choy and Julienne Vegetables Orange-Ginger Sauce Garnished with Orange Crown
DESSERTS
Vanilla Bean Cheesecake Lemon Mousse Cake Fresh Berry Tart Chocolate Torte St. Moritz Raspberry Cream Roulade Tiramisu Chocolate Molten Cake Bourbon – Pumpkin Cheesecake Caramelized Banana Bread Pudding Individual Apple Pie Dumplings
Brandied Sour Cherry and Pear Tartlets Death By Chocolate Black and White Cake Vanilla Chiffon Cake, White Chocolate Mousse, Chocolate Chiffon Cake, Carrot Cake
Crème Brulee SELECTED DESSERTS
BLACK DOG GELATO & SORBET
Black dog gelato produces artisanal gourmet gelato and sorbets. All of our bases are made from scratch using only the freshest ingredients and are run in small batches to insure the highest quality in every ounce. Our gelatos are a special blend of whole milk, heavy cream, pasteurized egg yolks and natural flavorings. Our sorbets start with purified water and the best of seasonal fruit. Gelato classic flavors chocolate strawberry espresso vanilla lemon gianduja pistachio chocolate chip
Gelato signature flavors salted peanut cassatta vanilla malted goat cheese cashew caramel lemon chocolate chip chocolate sesame fig toasted almond olive oil cherry allspice mexican chocolate balsamic passion fruit rum raisin cocoa nib chai coconut hazelnut
Sorbet classic flavors raspberry lemon lime orange strawberry
Sorbet signature flavors brown butter pear apple cider concord grape cantaloupe red plum moscato peach tea blueberry banana
JULIUS MEINL PASTRYBlood Orange Mousse Honey Bavarian Blood Orange Gelee sandwiched between Crispy Layers of Honey Dacquoise, Dobos Torte Six layers of Vanilla Cake layered with Rich & Nutty Hazelnut-Chocolate Buttercream and finished with a Crispy Caramel Top Milk Chocolate Bavarian Cream Puffs filled with Vanilla Cream, enveloped in Light and Creamy Milk Chocolate Mousse and a Sacher Biscuit Banana Mousse Banana Mousse, Praline Crisp and Chocolate Cake finished with a Dark Chocolate Mirror Glaze White Chocolate Mousse Light and Fruity Raspberry Cream, Mango Gelee, White Chocolate Mousse and Almond Cake Mozart Torte A Silky Dark Chocolate Mousse with Layers of Creamy Pistachio Bavarian and Passion Fruit Tart Passion Fruit Gelee sandwiched between Crispy Layers of Honey Dacquoise,
*Julius Meinl Pastries must be ordered four days in advance. For last-minute availability, BAR PACKAGEHouse Wines
B.V. Century Cellars Chard. Sycamore Lane Pinot Grigio. Tunnel of Elm Cabernet. Banrock Station Australian Shiraz, 2007 Marquis De La Tour Brut Champagne Trapiche Pinot Noir New Harbor Sauvignon Blanc Mirassou Merlot Upgraded Wines for Platinum Bar Packages
2004 Chalone Vineyard Chardonnay, Monterey, California 2007 Maso Canali Pinot Grigio, Trentino, Italy 2005 “A” by Acacia Pinot Noir, Carneros, Sonoma and Monterey, California 2004 Archetype Shiraz, Australia 2007 St Supery Sauvignon Blanc 2007 Merlot, Casa Lapostolle 2006 Cabernet Sauvignon, Alexander Valley
Prosecco, Mionetto
|
|||||||||||||||||||||||||||||||||
