Appetizers
Buffet Dinners
Plated Dinners
Banquet Dessert Menu
*18% gratuity added to all caterings**Individual Appetizer pricing does not include any gratuity*
Fajita chicken, peppers, onion, Cheddar and Monterey Jack in a crispy eggroll wrapper with southwest aioli to dip. $1.75 each
Whole poached salmon with flavored cream cheese and assorted crackers.
1/2 ounce meatballs in a stroganoff style sauce. $85.00 for 160 meatballs | $125.00 for 320 meatballs
Boneless chicken bites tossed in your choice of sauce (Buffalo, Teriyaki or Honey Cajun).10 pounds for $95.00.
Cream cheese on toasted baguette French bread- $1.00 each.Smoked salmon canapes with dill cream cheese- $1.50 each. Smoked Brisket canape with sundried tomato cream cheese- $1.75 each.
Market value
with flatbread crackers and crostini- $75.00 for Half pan | $120.00 for full pan
2 pound wheel of brie cheese paired with sundried tomato pesto in flaky puff pastry. Served with flatbread crackers and crostini $75.00 a wheel.
2 ounces of chicken on a bamboo skewer and glazed with a peanut sate sauce. $1.50 each
2 ounces of tenderloin steak with a light teriyaki sauce. $2.50 each.
Green beans in a light tempura and fried crisp. $75.00 for 5.
Sautéed shrimp in a light coconut red curry sauce served over jasmine rice $4.00 per person. (About 5 shrimp per person)
French baguettes with sundried tomato pesto, Italian cheese blend, fresh basil and thinly sliced prosciutto. $1.75 each piece. Must be in increments of 5.
Sausage, prosciutto and pepperoni rolled in an Italian bread dough with Asiago, Romano and Parmesan cheese. Baked and served with marinara. A loaf (served at room temperature).
cheese tortellini, poached shrimp, broccoli, bell peppers, black olives, Italian/Caesar dressing with Asiago, Romano and Parmesan. -$75.00 a bowl. (About 6#)
18% Gratuity on all caterings One Meat: $26 Two Meat: $29 Three Meat: $31 *Per person price does not include gratuity*
Grilled Salmon, Chicken Parmesan, Apricot Glazed Ham, Braised Short Ribs, Roast Turkey, Beef Tips W/ Rice, Stuffed Sicilian Chicken, London Broil w/ Hunter Sauce, Pork Tenderloin, Chicken Saltimbocca, Baked Cod (breaded), Chicken Cordon Bleu, Chicken & Waffle w/ Maple Glaze. Slow Roasted Prime Rib – Add $3.00 more
Green Bean Almandine, Vegetable Medley, Broccoli & Red Pepper, Root Vegetable Medley.
Caesar, Garden, Spinach, Pasta, and Potato
Roasted Red Potato, Roasted Garlic Mashed, Baked, Wild Rice Pilaf, and Baked Macaroni & Cheese
Smores Bar, Carrot Cake, Cappuccino Brownie, Turtle brownie, Mini Cheesecake Bites Peanut Butter, and Peanut Butter Swirl Brownie
All plated dinners come with soup or salad and a homemade dinner roll 18% Gratuity on all caterings.
Braised CAB short ribs served over roasted red skin mashed potatoes topped with a Red wine brandy demi-glace and served with grilled asparagus.
Marinated flank steak cooked medium, thin sliced and served over potato cakes and topped with a mild chimichurri sauce. Comes with green beans and red pepper.
Porterhouse Pork Chop stuffed with an Apple cornbread stuffing and slow roasted. Topped with a light pork demi-glace. Served with a roasted redskin potato and seasonal vegetables.
A 14-ounce cut of slow roasted Prime Rib served with creamy horseradish, au jus, roasted red potatoes and seasonal vegetable.
Two 5-ounce farm raised duck breast cooked medium and paired with a Blackberry Habanero glaze. Served with a wild rice pilaf and seasonal vegetables Chicken & Waffles - 23 Belgian style waffle topped with a crispy buttermilk breaded chicken breast with a hint of cayenne and drizzled with a maple glaze.
Belgian style waffle topped with a crispy buttermilk breaded chicken breast with a hint of cayenne and drizzled with a maple glaze.
(Boneless breast with Wing section attached) Airline chicken breast dusted in flour, seared and baked. Served over redskin mashed potatoes and paired with a Forest mushroom demi-glace. Served with grilled asparagus.
8-ounce filet of Alaskan Cod baked with white wine, lemon and butter. Served over jasmine rice and topped with a Coconut red curry sauce. Comes with broccoli and red pepper.
8-ounce wild caught Sockeye Salmon baked medium and glazed with a Tomato Red Curry & Saffron broth. Served with a wild rice pilaf and seasonal vegetable.
8 ounce Mahi Mahi baked with a Japanese shiitake jalapeno ponzu sauce (Japanese citrus sauce made with Saki). Served over jasmine rice and comes with pickled ginger and Asian inspired vegetable blend.
5 jumbo shrimp sautéed with sundried tomatoes, artichoke hearts and Kalamata olives. Finished with sweet vermouth and whole butter. Served with rosemary roasted red potatoes and grilled asparagus.
$6 per person Choose 2 (will prepare ½ & ½
with mint frosting