Sample Menus

Plated Meal

  • Autumn Greens with Cider Vinaigrette

    Roast Chicken with Wild Mushroom Sauce

    Brussel Sprouts with Bacon and Walnuts

    Celery Root and Potato Puree or Mashed Potatoes with Parsnips

    Chocolate Bread Pudding

Buffet

  • Roast Round of Beef, carved at the Table Served with Bordelaise and Creamy Horseradish Sauce

    Chicken Picatta Lemon Caper Butter

    Roasted Rosemary Potatoes

    Warm Orzo Pasta

    Green Almondine

    Thunderbird Salad

    Local, Fresh Variety of Dinner Rolls

4 Course Menu

  • Spicy Shrimp Crostini

    Pear and Pecorino with Pine Nut Pizzettes

    Grilled Peanut Butter and Bacon Bites

  • Duo First Course Presentation

    Roasted Yellow Pepper and Tomato Bisque with Serrano Cream

    Mixed Spring and Bibb Lettuces with Orange Ginger Vinaigrette, with Stilton, Crisp Bacon and Toasted Hazelnut House Made Cheese Straw

  • Baked Acorn Squash with Roasted Vegetables

    Scalloped Potatoes in Personal Ramekin

    Cranberry Peppercorn Chicken Guests have entree choice

    Salmon with Lemon Dill Cream Sauce Guests have entree choice

    Roast Tenderloin of Beef with Gorgonzola Brandy Cream Guests have entree choice

  • Warm Butter Rum Lava Cake