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5:00 PM- Reception Sample
Hors D'oeuvresChef’s Assortment of Fresh D'oeuvres – Assorted meats, cheeses, truffled honey, chilled seafood
item of the day, bar snacks, etc.
Action Stations-Mexican (Chef Attended)Chipotle Shrimp, Chicken Ropa Vieja, Pork Carnitas, Beef Carne Asada, Vegatarian Chili
Served with Guacamole, Cheddar Cheese, Kicked Up Salsa, Black Bean Salad, Stone Ground Tortilla Chips or Flour Tortillas
Homemade Masa Cakes
Romaine, Jicama and Orange SaladPepitas, Scallions, Manchego Cheese and Lime Vinaigrette
6:30 PM- CHEF’S DINNER SAMPLEDinner- Platinum Menu
Spanish TapasJamon
Cotto and Serrano
CheeseLeonora, Ossau-iraty, Valdeon, Idiazabal and Monte Enebro
Tortilla EspanolaPotato, Egg and Onion Omelet with Aioli
Marinated Olives
Roasted CauliflowerManchego and Almonds
Piquillo Peppers and ArtichokesFried Garlic Vinaigrette
Haricot Vert and Fig SaladWalnut Vinaigrette
Gazpacho Shooters
FlatbreadsPiperade, Rosemary White Bean, Green Lentil Bacon
CHEF’S DINNER SAMPLE (CONT.)Corn and Cod Croquettes
Boquerones
Marinated White Anchovies, Garlic and Parsley
Chorizo Pinxto
Eggplant Caponata Tart
Sides
Fresh Corn Polenta
Kale Salad
Toasted Pine Nuts and Golden Raisins with Yogurt-Meyer Lemon Dressing
Roasted Summer Vegetables
Broccolini, Sunburst Squash, Carrots and Fennel
Artisanal Breads
Flaxseed, Cranberry Walnut and Parker House Rolls
Summer Corn on the Cob
Churned Butter, Salt and Pepper
CHEF’S DINNER SAMPLE (CONT.)
Entrees
Twice Glazed Korean BBQ Chicken
Grilled Skuna Bay Craft Raised Salmon Pesto Paillard
The Carvery
Sea Salt and Cracked Pepper Filet of Beef with Horseradish Mustard Sauce
Mascarpone Ricotta Tortellini
Artichokes, Heirloom Tomatoes, Black Olives and Basil
Dessert
Chilled Summer Fruit on Ice
Chef’s Daily Selection of Watermelon, Casaba Melon, Mango, Papaya, Nectarines, Peaches, Apricots, Plums, Cherries and Kiwi
Chef’s Selection of Assorted Desserts
Key Lime Meringue Tartlet, Lemon Ginger Pudding Cake Bites, Ring Dings, Blackberry Passion Fruit Pavlova, Mexican Chocolate Empanadas and Almond Blueberry Crumble Bar
Cookies
Coconut Macaroons, Fudge Crinkle Cookies, Butterscotch Chocolate Chip Oatmeal Raisin Cookies, Apricot Thumbprints, Pistachio Cranberry Biscotti and Rugelach
CHEF’S DINNER SAMPLE (CONT.)
Sweet Jars
Chocolate Heath Bar, Raspberry Cassis and Coconut Banana
Passed Mini Cones of Gelato and Sorbet
Angel Food Cake
Vanilla Peach Sauce
Sweets
Featuring
Gelato
A selection of Gelati alla Crema and Sorbetti
M&M Display
Action Station: Sushi and Dumplings (Chef Attended)
Nigiri and Norimaki Sushi
Salmon, Yellow Fin Tuna, Ebi Shrimp, Crab, Tobiko, Hamachi
Assortment of California Rolls served with Shoyu, Wasabi and Pickled Ginger
Steamed Edamame
Vegetable Half Moons and Chicken Lemongrass Gyoza
BEVERAGESBeer, Wine and Soft Drink Bar (5 Hour Service)
WinesJacob’s Creek Chardonnay Reserve, Jacob’s Creek Two Land Pinot Grigio and Jacob’s Creek
Cabernet Sauvignon ReserveBeers
Heineken, Heineken Light, Domestic Beers and Buckler Non-Alcoholic BrewSoft Drinks
Evian Natural Spring Water, Snapple, Badoit Sparkling Natural Mineral Water, Assorted Coca Cola Products and Juices
Lavazza Coffee and Tea ServiceDeluxe Liquor Brands
Note: These items were taken from our 2016 hospitality menu. These items may change for the upcoming 2017 U.S. Open.
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