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8/7/2019 Banquet Menus - Mason Inn Conference Center, Fairfax, Virginia, United States
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4352 Mason Pond DriveFairfax, Virginia 22030
1.800.422.MEET
www.acc-masoninnandconferencecenter.com
Vision
The Mason Inn in committed to investing in its People, Product, Passion and
Service through offering a predominant foundation of Sustainable belief and
nurturing our relationships with Local vendors and producers.
We have been entrusted with providing innovative and imaginative cuisine
presented with traditional values, together with unsurpassed care.
Our belief is based on utilizing the freshest ingredients, sourced locally and
seasonally, presented tastefully, while fully retaining the natural flavors and
character that nature has instilled.
We are proud to partner with the following vendors in making our vision possible.
Barboursville Vineyards
Sneads Farm
Crown Orchards
Hummingbird Farm
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Vegetable Crudités
Local Farm Vegetables to include Zucchini, Broccoli, Cauliflower, Carrots, Bell Peppers,
Heirloom Tomatoes and Celery
Served with Assorted Dips 4.00
Artisanal Cheese
Selection of Artisan Cheeses from around the world
Accompanied by Fig Paste, Honeycomb & Artisan Breads 9.00
Italian Antipasto
Prosciutto di Parma, Pepperocini Parmesan, Sopprasetta, Genoa Salami, Bonnoncino Mozzarella,
Plum Tomatoes, Roasted Red Bell Peppers, Assorted Marinated Olives
Accompanied by Breadsticks & Garlic Baguette 7.50
Raw Bar
Fresh Shucked, Farm Raised Seasonal Oysters,
Hard Shell Clams & Jumbo Shrimp
Accompanied by Cocktail Sauce, Horseradish & Lemon Wedges 15.50
Pacific Rim Station
Peking Duck Crepes with Hoi Sin Glaze, Vegetable and Scallion Threads, Chicken and Vegetable
Asian Dumplings, Vegetable Stir Fry with Rice
Cold Sesame Noodles with Peanut Sauce 9.50
South of the Border Station
Tri Color Tortilla Chips
Guacamole & Homemade Salsas, Cheese, Chicken & Beef Quesadillas
Build your own Fajitas (Beef, Chicken or Shrimp) Mexican Rice 8.50
Sushi Station
Choose five (5) Sushi Selections
Options include, but are not limited to Tuna, Yellowtails, Spicy Tuna, California and Vegetarian
Rolls. Over 20 different Items Available
Accompanied by Wasabi and Assorted Sauces 15.00
Slider StationPre-Select 3
Angus Beef with Aged Cheddar, Barbeque Chicken with Crispy Onions,
Cuban with Ham, Roasted Pork, Swiss Cheese, Dill Pickle, Mustard Grilled Vegetables, Ahi
Tuna with Sesame Mayonnaise, Roasted Red Pepper Aioli 8.25
Fruit Platter
A Selection of Fresh Cut Fruits to include Cantaloupe, Pineapple, Honeydew, Strawberries,
Blackberries, Watermelon & Raspberries 6.00
A good meal ought to
begin with hunger.
-French Proverb
Displays
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Prices Listed Are Per Piece
(We recommend Two Pieces Per Guest)
Tuna Tartar on Crispy Wonton with Daikon Radish 4.00
Cantaloupe Melon and Tiger Prawn Skewers 3.50
Asian Spoons with Lime Cured Wild Salmon, Pea Puree and Creamy Truffle Oil 3.50
Asparagus wrapped with Smoked Salmon drizzled with Tarragon Aioli 4.00
Cucumber Crowns, with Creamed Dill Cheese and Smoky Anchovy 3.00
Chilled Jerk Chicken on a Fried Plantain Chip with Sweet Tomato Chutney 3.50
Grilled Chicken & Artichoke on Parmesan-Herb Shortbread with Red Onion Jam 3.50
Asparagus Spears wrapped in Serrano Ham 3.50
Smoked Chicken, Crème Fraîche and Mango Salsa Tartlet 3.50
Citrus Chicken Salad on Toasted Brioche Crouton 3.00
Chilled Cucumber-Avocado Soup with Lemon Oil 3.50
Shiitake Summer Rolls with Soy-Chili Dipping Sauce 3.50
Baby Mozzarella, Cherry Tomato and Fresh Basil Skewers 3.00
Tartlet of Creamed Shiitake Mushrooms and Tarragon 3.50
Bruschetta topped with Goat Cheese Sun Blush Tomatoes, Basil & Truffle Oil 3.00
Sliced Beef Tenderloin Crustini with Smoked Tomato Jam & Chervil 4.00
“No thing more
excellent nor more
valuable than wine was
ever granted mankind
by God.
-Plato, 400BC
Perfectly Chilled Hors d’Oeuvres
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Crabbed Stuffed Cremini Mushrooms 4.00
Classic Scallops wrapped in Hickory Bacon 4.00
Lollipop Shrimp with Coconut Dipping Sauce 4.00
Moroccan Spiced Lamb Chops with Cool Mint Yogurt Tzatziki 4.50
Barbeque Pulled Pork on a Mini Biscuit with Apple and Celeriac Slaw 4.00
Sesame Beef Skewer with Spicy Peanut Sauce 3.50
Roast Pork Tenderloin on a Corn Fritter with Red Onion-Cilantro Salsa 3.50
Indonesian Chicken Satays with Spicy Peanut Sauce 3.50
Mini Angus Beef Sliders with Boursin Cheese 3.50
Petit Filet Wellington with Cabernet Reduction 4.50
Beef Empanada with Roasted Tomato and Cumin Aioli 3.50
Asian Spoons with Flash Fried Salmon, Butter Bean Mash and Coriander Broth 4.00
Vegetable Spring Roll with Sweet Thai Chili Sauce 4.00
Warm Applewood Smoked Cheese and Celery Tart with Apple Chutney 3.50
Charred Asparagus Spears with Hot Parmesan Velouté Dip 4.00
Roasted Fingerling Potatoes with Vanilla Foam 3.50
Eating is not merely a
material pleasure.
Eating well gives a
spectacular joy to life
and contributes
immensely to goodwill
and happy
companionship. It is of great importance to
morale.
-Elsa Shiaparelli
Hot & Tasty Hors d’Oeuvres
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Creamed Asparagus with Truffle Oil
Creamed White Onion and Corn with Polenta Dumpling
Spinach and Watercress with Parmesan Cream
Velouté of Woodland Mushrooms and Sherry
Celeriac, Crème Fraîche and Cumin
Carrot, Orange and Ginger Bisque
Spring Vegetable Broth and Herb Dumplings
Tamarind Flavored Chicken and Chili Noodle Broth
Roasted Pepper and Tomato
Pea, Crème Fraîche and Mint
Italian Plum Tomato with Fresh Oregano and Toasted Crouton
Chilled Vichyssoise, Crème Fraîche and Chives
All Soup Courses 6.00
Wine makes daily living
easier, less hurried,
with fewer tensions and
more tolerance.
-Benjamin Franklin
Soup Courses
Seated Dinner
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Marbled Salmon Terrine with Sweet Onion Chutney, Basil Oil and Oat Cakes 8.50
Filet of Miso Marinated Sea Bass with Sticky Coriander Rice Cake
& Peanut Butter Broth 8.50
Cantaloupe, Honeydew Melon & Pink Grapefruit Salad with Blackberry Vinegar Caramel 7.00
Salad of Roast Peppers, Confit of Cherry and Plum Tomatoes,
Baby Mozzarella & Basil 7.50
Poached Artichoke with Lemon and Marjoram Hollandaise on a bed of Chicory
& Arugula 8.00
Lambs Lettuce tossed with Whipped Brie, Toasted Hazelnuts, Oven Dried Grapes &
Pomegranate Vinaigrette 7.50
Pea and Mint Panna Cotta with Radicchio & Plum Tomato Salsa
Smoked Paprika Dressing 8.75
Filet of Beef Carpaccio with Pimento Dressing, Creamed Eggplant Remoulade
& Mizuna Leaf Salad 9.00
House Cured Salmon with Roasted Beetroot
& Dill Salad with Basil Oil 8.50
Crab and Shrimp Cocktail with Chicory Leaf & Creole Dressing 9.00
Pressed Roasted Vegetable Terrine with Truffle Remoulade
& Warm Potato Salad 8.50
One of the very nicest
things about life is the
way we must regularly
stop whatever it is we
are doing and devoteour attentions to eating.
-Luciano Pavarotti
Cold Appetizers
Seated Dinner
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Smoked Haddock and Saffron Potato layered Terrine with Salsa of Cherry Tomatoes,
Chervil & Lime 8.50
Caramelized Pear, Chicory & Ricotta Tart with Ginger Spiced Syrup
& Tossed Leaves 8.00
Open Lasagna of Shiitake & Oyster Mushrooms with Creamy Garlic & Gratin Mustard Sauce,
Dressed with Basil Oil 9.00
Warmed Brie & Vidalia Onion Tart with Micro Green Salad, Lemon Oil & Chives 8.00
Diver Caught Sea Scallop Risotto-flavored with Sage & Porcini Mushrooms, finished with
Truffle Oil and Shaved Parmesan 9.75
Maryland Crab Cake with Local Green Salad and Lemon Aioli 9.75
Seared Duck Breast on Bok Choy Stir Fry served with Sesame and Soy Broth 9.50
Tagliatelle Noodle Nest Finished with a Pancetta & Olive Cream Sauce
Garnished with Fresh Herbs 9.00
Pan Fried Rockfish Filet served with Roasted Fingerling Potatoes &
a Savory Custard Sauce 9.50
~
Sorbet Intermezzo
3.50
Champagne Blackberry-Cabernet
Green Apple Lemon
Mango Blood Orange
For when the wine is
in, the wit is out.
-Thomas Becon 1512-
1567
Hot Appetizers
Seated Dinner
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Spring Lamb Loin
Served with Potato Au Gratin & Asparagus with Young Carrots tossed
in Lemon Butter Roasting Jus 30.00
Seafood Fusili
Seared Diver Scallops, Salmon & Squid with Pepper Salsa 28.00
Red Snapper Consommé
Red Sanpper Filet marinated in Tamarind, Rice Wine & Chopped Limes,
Served in a Consommé of Soba noodles, Shiitake Mushrooms, Ginger,
Yellow Peppers & Spring Onions 30.00
Marinated Duck Breast
Marinated in Jasmine Tea & Sultanas, Served with
Sautéed Potatoes & Bundled Vegetables 26.50
Monkfish Filet
Wrapped in Bacon and served with Marinated Artichokes,Roasted Vine Tomatoes, Fondant Potatoes
Finished with a Chilled Lemongrass Sauce 28.00
Roasted Striped Bass
Striped Bass Filet served on a bed of Warm Potato & Gratin Mustard Salad
With Baby Leek and Tarragon Broth 30.00
Chicken Breast
Served over Israeli Couscous and Finished with a Cilantro
& Cumin Sauce 22.00
A man seldom thinks
with more earnestness
of anything than he
does of his dinner.
-Samuel Johnson
Entrees
Seated Dinner
All entrees served with
the Chef’s selection of seasonal vegetable and starch, unless otherwisenoted.
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Seared 10oz Ribeye Steak
With Fondant Potatoes, Green Asparagus, Baby Carrots,
Accompanied by a Green Peppercorn Sauce 24.00
Roasted Salmon Filet
With a Champagne and Saffron Cream Sauce served with
Braised Rice 22.50
Veal Tenderloin
In a Wild Mushroom sauce, Served with a Medley of Seasonal Vegetables
& Duchesse Potatoes 29.50
Filet Mignon
With Garlic Mashed Potatoes & Glazed Carrots & Mushrooms
Finished with a Red Wine Jus 32.00
Chicken Piccata
On a bed or Orzo Pasta and Garnished with Caper Berries And Fresh Lemon 21.50
Double Lamb Chop
In a Mint & Thyme Glaze and Served with French Green Beans, Glazed
Carrots & Parisienne Potatoes 28.50
Stuffed Chicken Breast
Filled with Wild Mushroom Mousseline & Served with Parsley Mash, Asparagus & Baby
Leeks with Carrots 26.50
Grilled Hallibut
With Tapenade Crust of Zucchini and Carrot Spaghetti finished with a Tomato & HerbBroth 29.00
The grape is the only
fruit that God gave
sense to know what it
was made for.
-Phillip Rambeau
Entrees
Seated Dinner
All entrees served withthe Chef’s selection of
seasonal vegetable and
starch, unless otherwisenoted.
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Summer Salad Station
Heirloom Tomato Salad with Fresh Buffalo Mozzarella and Fresh Basil Drizzled
with Balsamic Vinaigrette
Crunch Baby Spinach Salad with Pear, Goat Cheese, & Heirloom Tomatoes,
Grilled White and Green
Asparagus, Frisee, wild Forest Mushrooms and Shaved Pecorino
Assortment of Freshly Baked Breads and Rolls with Extra Virgin Flavored Oils 9.50
Potato Station
Creamy Mashed Potatoes served in a Martini Glass with a Choice of ToppingsSun Dried Tomatoes, Black Olives, Smoked Salmon, Crispy Bacon, Parmesan Cheese,
Fresh Herbs and Wild Mushrooms 6.00
(Action Stations)
(45.00 Attendant Fee-Required)
Crepe Station
Savory Style Crepes filled with Chicken and Broccoli, Beef & Beans,
Roasted Vegetables and Garlic,
Seafood in Marinara Sauce, Sweet Style Crepes including Crepe Suzette,
Hazelnut, Banana & Chocolate
Sour Cherry, Served with Whipped Cream and Chocolate Shavings 7.50
Pasta Station
A choice of Four (4) Pastas: Penne, Cheese Ravioli, Linguine & Meat Tortellini
A choice of Sauces: Three Cheese, Meat Bolognaise, Wild Mushroom & Herb
Accompanied by Fillings/Toppings-Mushrooms, Onions, Ham, Bell Peppers, Olives, Capers,
Chicken, Salami & Shaved Parmesan 10.00
Tenderloin of Beef
Prosciutto Wrapped Tenderloin of Beef with Red Wine Jus 13.00
Prime Rib
Mustard Rubbed Prime Rib of Beef with Horseradish Sauce and Pan Gravy 11.50
Leg of Lamb
Rosemary Studded Leg of Lamb with Mint Jelly and Caramelized Onion Gravy 10.00
Good Bread is the most
fundamentally
satisfying of all foods;
good bread with fresh
butter, the greatest of feasts.
-James Beard
Stations
Buffet Dinner
Buffets & Stations
Require Minimum of 25
Guests
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Pork Loin
Apple Glazed Pork Loin with Apple Sauce and Pan Gravy 6.50
Salmon
Miso Glazed Salmon Filet with Wasabi Cream Sauce 6.00
Turkey Breast
Herb Roasted Turkey Breast with Cranberry Jelly and Pan Gravy 6.50
Ham
Honey Baked Virginia Ham with Grain Mustard and Pan Gravy 6.50
Side Dish Selections
Sugar Snap Peas and Green Beans in Cilantro Oil 4.00
Steamed Asparagus in Lemon Dressing 4.50
Saffron Rice with Raisins and Toasted Pine Nuts 3.75
Marinated and Roasted Mediterranean Vegetables 4.00
Garlic and Hazelnut Golden Quinoa 4.00
Steamed and Minted New Potatoes 4.00
Jasmine Rice with Toasted Sesame Seeds 3.75
Yukon Gold-Parmesan Mash 3.50
Executive Chef Selection of Seasonal Vegetables 4.00
Wine makes daily living
easier, less hurried,
with fewer tensions and
more tolerance.
-Benjamin Franklin
Stations
Buffet Dinner
Buffets & Stations
Require Minimum of 25
Guests
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All selections include artisan bread & rolls with fresh whipped butter
Organic Salad Greens topped with Oven Roasted Garlic Croutons, Toasted Pine Nuts, Sliced
Local Apples, and Blue Cheese, served with Balsamic Dressing 7.50
Heirloom Tomatoes, Upland Cress Greens, Frisee, Crispy Parmigiano,served with White Balsamic Vinaigrette 7.00
Feta Cheese, Grape Tomatoes, Red Onions, Roasted Zucchini, Red and Yellow Peppers,
and Baby Artichokes, served with Balsamic Dressing 8.00
Organic Boston Bibb Lettuce, Creamy Goat Cheese, Red Onions, and Anjou Pears,
served with White Balsamic Vinaigrette 7.50
Mixed Seasonal Greens, Golden Beetroots, and Semi-Dried Sun Blushed Tomatoes,
served with Champagne Dressing 7.00
Chilled Mushroom Ravioli with Crispy Vegetables and Olives in a
Light Olive Oil and Fresh Herb Dressing 8.00
Baby Arugula, Mixed Seasonal Greens, French Green Beans, and Roasted Red Peppers
with a Rich Tomato-Pesto Dressing 7.00
Cool and Crispy Roasted Baby Potatoes, Smoked Applewood Bacon, and Chives
in a Light French Dressing 7.50
Chicory and Lollo Rosa Leaf Salad with Fennel, Toasted Pine Nuts, Pear Tomatoes,
and Crumbled Dolcelatta Cheese with Fresh Herb Dressing 8.00
Classic Caesar Salad with Parmesan Crisps 7.00
Asian Noodles and Vegetables in a Sweet Chili Dressing 7.50
When one has tasted it
(Watermelon) he knows
what the angels eat.
-Mark Twain
Salad Stations
Buffet Dinner
Buffets & Stations
Require Minimum of 25
Guests
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Chicken Roulade filled with Spinach & Goat Cheese Mousse
served with a Chive Vinaigrette over Braised Rice 21.50
Roasted Sirloin of Beef with a Salad of Baby Spinach, Red Onion,
and Freshly Grated Horseradish 24.00
Pan Seared Chicken Breast in a Wild Mushroom and Bacon Jus
with Roasted Fingerling Potatoes 21.50
Roasted, Sliced Tenderloin of Beef with a Marinated Mushroom
and Chippoline Onion Salad 24.50
Grilled Polenta Wedges with Roasted Vegetables
served with an Orange-Balsamic Reduction 18.50
Pan Seared Organic Chicken Breast coated in Herbs
Over a Creamy Pasta Salad 21.50
Seared Rare Sesame Crusted Yellowfin Tuna Filet
Served over Asian Green Salad with Ginger Soy Sauce 22.50
Marinated and Grilled Chicken Breast with Spanish Olives
Roasted Cherry Tomatoes & Artichokes 21.50
Grilled Flat Iron Steak with Sautéed Mushrooms & Cherry Tomatoes
served with Purple Peruvian Potatoes and a Rich Red Wine Gravy 22.00
Pan Seared Salmon Filet with Herb Scented Couscous
and Cumin Scented Sauce 19.50
“One cannot think well,
love well, sleep well, if
one had not dined well”
-Virginia Woolf 1882-
1941
Entrée Selections
Buffet Dinner
Buffets & Stations
Require Minimum of 25
Guests
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Striped Sea Bass Filet with a Polenta Crust
Garnished with Fresh Tomato Concassé 21.00
Braised Lamb in Coconut-Lemongrass Sauce
served with mango Chutney & Rice Noodles 22.50
Crispy Wild Mushroom Cakes with a Balsamic Reduction topped with
Micro Basil and Parmesan Crisps 19.50
Shrimp and Chorizo Jambalaya
served with Spicy Jalapeno Sauce 22.00
Tender Chicken Morsels in a Rich Mushroom & Onion Sauce
served with Butter Rice Pilaf 21.50
Grilled Lemon Chicken with Pine Nuts and Olives
Over a Tabouleh Salad 22.00
Shrimp and Scallops Brochettes
with Red Pepper Glaze with Grilled Polenta Cake 22.50
“It has become quite a
common proverb that in
wine there is truth”
-Pliny the Elder 79AD
Entrée Selections
Buffet Dinner
Buffets & Stations
Require Minimum of 25
Guests
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Option A
1st CourseShrimp Salad with Mango and Seared Baby
Lettuce, served with a Light Caesar Dressing
Entrée
Pork Loin
Braised and Caramelized, served with Fondant
Potatoes, Poached Leeks and Carrots,
finished with a Cider Scented Sauce
Sweet Ending
Bruléed Cheesecake with Mango Coulis
37.50
“When a man’s
stomach is full it makes
no difference whether
he is rich or poor”
-Euripides 480-406BC
All menus include artisan bread & rolls with fresh whipped butter .
Freshly brewed regular/decaffeinated coffee & tea
Prix Fixe Lunch Menus
Option B
1st CourseChilled salad with Asparagus Spears, Mild
Bocconcino Cheese, Marinated Tomatoes &
Olives
Entrée
Seared Salmon Filet
Rolled in Smoked Paprika and Prosciutto,
served on a Butter Bean Purée with
Charred Zucchini and Creamy Pesto Sauce
Sweet Ending
Apple Tart with Vanilla Scented Cream
40.00
Option C
1st Course
Marinated Tofu
Teriyaki Marinated and Grilled Tofu onCoriander and Sesame Glass Noodles
Entrée
Polenta Napoleon
Grilled Polenta Cake and Roasted Eggplant
Napoleon, served over
Local Mixed Greens with Charred Tomato
Vinaigrette
Sweet Ending
Wild Strawberry Cake
with Chantilly Cream
42.50
Option D
1st Course
Duck Breast Salad
Smoked duck breast over local mixed greens,golden beetroot & Heirloom tomatoes
Finished with Plum Chutney
Entrée
Baked Stripe Bass Filet
Served with Dill Dressing on Roasted Fennel
and Saffron Potatoes with a Medley of
French Beans and Cauliflower
Sweet Ending
Triple Fudge Decadence Cake withHomemade Whipped Cream
45.00
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“The only time to eat
diet food is while you
are waiting for the
steaks to cook”
-Julia Child
Breakfast Selections
Plated Breakfast
Lightly Scrambled Eggs with Snipped Chives & Grilled Tomato, Applewood Smoked Bacon & Pork Sausage Link
Served with Toast & Preserves, Garnished with Fresh Fruit
Orange Juice, Tea & Coffee
15.00
Breakfast Buffet
Soft Scrambled Eggs, Maplewood Smoked Bacon, Pork Sausage Links, Breakfast Potatoes
with Peppers, Grilled Tomatoes, Pancakes, Oatmeal & Toppings
Breakfast Baskets with Mini Muffins, Mini Danish, Breakfast Breads,
Mini Croissants, Whipped Butter & Assorted Jams
Homemade Assorted Petite Yogurt Granolas
Seasonal Sliced Fruits with Raspberry Coulis
Toaster Station
Sliced Breads , Bagels, English Muffins
Assorted Spreads, Jams & Cream Cheese
Freshly Brewed Tea, Coffee, Decaf, Bottled Water & Assorted Juices
18.50
Classic Continental
Selection of Mini Pastries, Croissants, Assorted Danish,
Mini Assorted Muffins, Breakfast Breads, Freshly Cut Fruit,
Assorted Jams & Butter
Coffee, Hot Tea, Orange Juice
13.00
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Option A
1st CourseRoasted Vegetable Terrine
with Truffle Remoulade and Warm Potato
Salad
Entrée
Roasted Lamb
Slowly Roasted Cushion of Lamb, Crusted in
Rosemary & Thyme, served
with Green Onion Mash & Baby Carrots with
Pan Gravy
Sweet Ending
Mango Mousse Cake
With Rich Raspberry and Vanilla Coulis
45.00
“Wine is the most
civilized thing in the
world”
-Ernest Hemingway
All menus include artisan bread & rolls with fresh whipped butter .
Freshly brewed regular/decaffeinated coffee & tea
Prix Fixe Dinner Menus
Option B
1st CourseHouse Cured Salmon
House Cured Ginger Salmon with Fennel
Salad, Pickled Cucumber
& Aromatic Ginseng Dressing
Entrée
Angus Beef Sirloin
served with Roasted Fingerling Potatoes,
French Beans & Red Wine Jus
Sweet Ending
Chocolate & Pistachio Mousse
with Vanilla Scented Crisp Cookie
45.00
Option C
1st Course
Chicken Breast
Grilled Chicken Breast, Sun Blush Tomatoes
and Puy Lentils on a Bed of Leaf Lettuce
Entrée
Roasted Red Snapper Filet
Served with Warm Potato and Sun Blush
Tomato Salad, Charred Green
& Yellow Zucchini, finished with Cardamom
and Lime Butter Sauce
Sweet Ending
Amaretto Cake
with Coffee Cream Sauce
45.00
Option D
1st Course
Dolcelatte Mousse
With Local Pears and Toasted Walnuts,
served with Mesclun Green Salad
and Lemon-Thyme Dressing
Entrée
Pan Seared Venison
Marinated Pan Seared Venison Filet, served
in a Creamy Cerignola Olive Cream Sauce
with Layered Potato Cake, Steamed Broccoli
and Yellow Squash
Sweet Ending
Apple Strudel
with Vanilla Crème Anglaise
50.00
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“Life itself is the proper
binge”
-Julia Child Petite Artisan Sandwiches
A Selection of Miniature Artisan Rolls and Sandwiches to include
Turkey, Emmental & Arugala, Roast Beef, Horseradish Cream and Mature Cheddar,
Poached Salmon, Baby Spinach & Dill Aioli,
Virginia Baked Ham, Red Mustard Leaves & Dijon Mayonnaise,
Portabella Mushrooms, Roma Tomatoes, Mozzarella & Red Pepper Dressing
Potato & Chive Salad
Cole Slaw
Potato Chips
Selection of Dessert Bars & Cookies
Iced Tea, Lemonade, Coffee & Hot Tea Station
17.50
Cold Luncheon
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Assorted Cake Display
Black Forest Gateau with Blackberry Coulis, Sliced Fruit Platter,
Traditional Tiramisu with Coffee Cream,
Apple Strudel with Vanilla Crème Anglaise, Chocolate Truffle Cake with Raspberry Cream,
Coconut Cake with Pineapple Sauce, Key Lime Cheesecake with Chantilly Cream 8.00
Viennese Display
Mini French Pastries, Chocolate Dipped Fruits, Mini Selection of Cookies, Assortment of
Flavored Brownies, Mini Cheesecakes, Strawberry Shortcake accented with bowls of
Vanilla Scented Cream and Fruit Coulis 6.50
Ice Cream Station
Vanilla, Chocolate Chip, & Strawberry Ice CreamFresh Berries, Chocolate Sauce, Mixed Nuts, Maraschino Cherries,
Marshmallows, M&M’s, Crushed Oreos,
Homemade Whipped Cream—Served in either a Bowl or Sugar Cone 6.00
“There is no sincerer
love than the love of
food”
-George Bernard Shaw
Sweet Endings
Served Desserts(All Plated Desserts 8.00)
Chocolate Rum and Mousse Cake with Fresh Mixed Berries
Profiteroles Filled with Amaretto Cream with Warm Chocolate Sauce
New York Cheesecake with Caramel Cream
Individual Strawberry Tart with Vanilla Whipped Cream
Raspberry Mousse Cake with Strawberry Sauce
Fresh Fruit Platter with Kiwi Coulis
Deep Dish Apple & Sultana Pie with Vanilla Ice Cream
Wild Berry Pavlova with Duo of Fruit Sauces
Coconut Layer Cake with Chantilly Whipped Cream
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Standard BrandsJim Beam Bourbon, Canadian Club Whiskey, Hennessy VS Cognac, Beefeater Gin,Bacardi Superior Silver Rum, Dewar’s White Label Scotch, Smirnoff Vodka, Jose
Cuervo Especial Gold Tequila, Triple Sec, Choose 2 Tier One Red Wines, Choose 2 Tier One White Wines, Choose 4 Bottled Beers, Soft Drinks, Assorted Juices & Mixers
Luxury BrandsMaker’s Mark Bourbon, Jack Daniel’s Whiskey, Remy Martin VSOP Cognac, BombaySapphire Gin, 10 Cane Rum, Johnnie Walker Black Scotch, Ketel One Vodka, PatronSilver Tequila, Cointreau, Choose 2 Tier One Red Wines, Choose 2 Tier One White
Wines, Choose 4 Bottled Beers, Soft Drinks, Assorted Juices & Mixers
Beer, Wine & Soft DrinksAssorted Soft Drinks & Juices, Selection of 4 Bottled Beers, Choose 2 Tier One White
Wines, Choose 2 Tier One Red Wines.
Beer-Wine Soda
(Tier One Wine)
1 hour 8.00
2 hours 13.00
3 hours 18.00
4 hours 22.00
Standard Brands
1 hour 12.00
2 hours 17.00
3 hours 23.00
4 hours 30.00
Luxury Brands
1 hour 16.00
2 hours 21.00
3 hours 27.00
4 hours 34.00
Consumption
Standard 5.00
Luxury 7.00
Domestic 5.00
Import 5.50
Soft Drinks 2.50
Assorted Juices 2.50
Mineral Water 7.00
(Full Bottle)
Wine by the glass
7.00-12.00
(Depending on Tier
Level)
Cash Bar
Beverages charged
to each guest as
follows, inclusive of
20% Administrative
fee and 5% tax
Standard 5.00
Luxury 7.00
Domestic 5.00
Imported/Micro
Brew 5.50
Soft Drinks &
Juices 2.50 Mineral Water 2.50
(250.00 Minimum,
no bartender fee)
249.00 and under-
125.00 Bartender
fee
Bar Options
Beer Selections(Choose 4)
~DomesticBudweiserBudweiser Light
Sam Adams Boston LagerSierra Nevada Pale Ale
O’Douls Non – Alcoholic
~Imported
Bass AleAmstel Light
HeinekenCorona Extra
~Micro BrewWidmer Hefeweizen
Redhook ESBStarr Hill Stout
Hook & Ladder Golden Ale
“Go Green” Options
Sustainable:
Remy Martin Cognac, Cruzan Rum, Johnnie Walker
Scotch, Jose Cuervo Tequila
Organic:
Juniper Green Gin, Rain Vodka, Square One Vodka
*Add 4.00 per person for Host Open Bar
**Add 1.50 per drink for consumption
Martini Bar
Our talented bartenders can create a variety of special
martinis to satisfy your palate. Speak to your Event Plan-
ner regarding a special martini!
8.00 per drink
Cordial Cart
Grand Marnier, Kahlua, Drambuie, B&B, Tia Maria,
Bailey’s, Sambuca, Amaretto di Saronno, Frangelico
Based on consumption, 8.00
Champagne Toast, Featuring Barboursville Sparkling Brut
7.00
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Tier One Wine
7.00 per glass28.00 per bottle
Rose & Whites
Barboursville Vineyard, Cabernet Blanc, Barboursville, Virginia, 2007
Barboursville Vineyard, Pinot Grigio, Barboursville, Virginia, 2008Barboursville Vineyard, Sauvignon Blanc, Barboursville, Virginia, 2007
Barboursville Vineyard, Chardonnay, Barboursville, Virginia, 2007
Reds
Areté, Merlot, Leon, Virginia, NV
Areté, Meritage, Leon, Virginia, NV
Areté, Cabernet Sauvignon, Leon, Virginia, NV
Tier Two Wine10.00 per glass
40.00 per bottle
Rose & Whites
Bodega Muga, Rosado, Rioja, Spain 2009R. Stuart & Co. Winery, Big Fire, Pinot Gris, Willamette Valley, Oregon, 2008
Fire Road, Sauvignon Blanc, Marlborough, New Zealand, 2009Eve by Charles Smith, Chardonnay, Walla Walla Valley, Washington State, 2007
Reds
Kenwood, Pinot Noir, Russian River Valley, California, 2007
Vinaceous Winemaker, Red Right Hand Shiraz, McLaren Vale, Australia, 2007Barboursville Vineyard, Merlot, Barboursville, Virginia 2007
Prince Michael, Cabernet Sauvignon, Leon, Virginia, NV
Tier Three Wine
12.00 per glass48.00 per bottle
Rose & Whites
Anne Amie, Rosé, Cuvée, Willamette, Oregon, 2008
J. Vineyards, Pinot Gris, Russian River Valley, California, 2008
Vinaceous Winemaker, Divine Light Verdelho, Pemberton, Australia, 2009
Roots Run Deep Winery, Educated Guess, Chardonnay, Napa Valley, California, 200
Reds
R. Stuart & Co. Winery, Pinot Noir, Big Fire, Willamette Valley, Oregon, 2007
HRW by Hendry Ranch Winery, Zinfandel, Napa Valley, California, 2007West Cape Howe Winery, The Great Southern Shiraz, Denmark, Australia, 2006
Roots Run Deep Winery, Educated Guess, Cabernet Sauvignon, Napa Valley, California
*Wine Vintages are subject to change
Tier Two Wine
Upgrade
From Beer, WineSoda Bar or
Standard Bar
4.00 per person
Tier Two WineUpgrade
From Luxury Bar
4.00 per person
From Standard Bar or Beer, Wine Soda
Bar 7.00
Dinner Table WineService
Tier One 8.00Tier Two 11.00Tier Three 14.00
All bar options
based on final
guaranteed number of attendees
Bar Options
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It’s All In The Details
It is with great pleasure that we at The Mason Inn have presented to you this
galleria of culinary delights to make your event one to remember. We hope
that these carefully prepared menus are helpful
in planning your corporate or social event.
As always, we stand ready to prepare a custom menu if you so desire.
All events include tables, chairs, china, silverware, linens, napkins,
service staff, set up and take down.
All pricing is per person, plus 20% Administrative Feeand 5% Virginia Sales Tax
(No additional Gratuity or Service Charge)
Prices subject to change without notice.
Pride, Passion & Perfection
Recommended