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B A N Q U E T / C A T E R I N G
M E N U S
2
CoNTINENTAl BREAkfAST 32. PPSeasonal Fruit & Berry Display | Danish | Petite Muffins | Croissants | Whipped Butter |Fruit Preserves | Everything & Traditional Bagels | Cream Cheese |Housemade Pistachio-Coconut Granola | Vanilla Honey Yogurt |Assorted Dry Cereals & Milks | Hot Tea | Freshly Brewed Leaded & Unleaded Coffee |Orange Juice | Grapefruit Juice
HoT BREAkfAST 36. PPChive Scrambled Eggs | Applewood Smoked Bacon | Chicken Apple Sausage |Cheesy Breakfast Potatoes | Seasonal Fruit and Berries | Danish | Petite Muffins |Croissant | Whipped Butter | Fruit Preserves | French Toast | Hot Tea |Freshly Brewed Leaded & Unleaded Coffee | Orange Juice | Grapefruit Juice
HEAlTHy START 38. PPSeasonal Fresh Fruit Skewers | Seasonal Berries | Vanilla Honey Yogurt | Warm Oatmeal |Sugar in the Raw | Sorghum | Dried Blueberries | Golden Raisins |Banana Bread | Bran Muffins | Apple Butter | Housemade Pistachio-Coconut Granola | Vanilla Honey Yogurt |Assorted Dry Cereals & Milks | Hot Tea | Freshly Brewed Leaded & Unleaded Coffee |Orange Juice | Grapefruit Juice | Berry Smoothies
SoUTHERN HoSPITAlITy 41. PPScrambled Eggs with Caramelized Onions and Peppers | Applewood Smoked Bacon |Chicken Apple Sausage | Hashbrowns | Flaky Biscuits & Country Sausage Gravy |White Grits | Vanilla Bean Hot Cakes | Maple Syrup |Housemade Pistachio-Coconut Granola | Vanilla Honey Yogurt | Assorted Dry Cereals & Milks |Hot Tea | Freshly Brewed Leaded & Unleaded Coffee |Orange Juice | Grapefruit Juice
oATMEAl BAR 17. PPSteel Cut Oatmeal | Bananas |Apples | Whipped Butter | Sorghum Butter |Warm Cream | Brown Sugar | Toasted Pecans | Toasted Walnuts | Smoked Almonds |Dried Blueberries | Golden Raisins
MAdE To oRdER oMElET & EGG STATIoN 21. PP + 150. ATTENdANT fEECracked Eggs | Egg Whites | Breakfast Ham | Grilled Chicken |Chicken Apple Sausage | Applewood Smoked Bacon | Caramelized Onions |Red Bell Pepper | Mushrooms | Broccoli | Crispy Hash Brown Crumble |White Cheddar Cheese | Manchego Cheese | Whipped Garlic & Herb Boursin Cheese |Cholula Hot Sauce | Salsa Fresca | Tomatillo Salsa
SMokEd SAlMoN SToP 25. PPSliced Smoked Salmon | Whipped Cream Cheese | Whipped Garlic & Herb Boursin Cheese |Red Onion | Tomato | Caper | Chopped Egg White & Yolk | Fines Herbs |Toasted Rye Bread | Everything & Traditional Bagels
Hot EnHancEmEnts: ASSoRTEd MINI QUICHE 42./doZEN cHoIcE oF: Spinach & Feta | Bacon & Boursin | Asparagus & Mushroom
BREAkfAST TACoS 48./doZEN cHoIcE oF: Egg, Potato & Cheese | Chorizo, Black Bean & Egg | Egg & Cheese
BREAkfAST SANdwICHES 48./doZEN cHoIcE oF: Egg, Ham & Gruyere Croissant | Fried Chicken Biscuit | Ham, Egg & American English Muffin
we will break the
overnight fast
B A N Q U E T / C A T E R I N G
M E N U S
(PER 20 GUESTS)
3
ZA BRUNCH 49.
House Baked Muffins | Breakfast Breads | Danish & Croissant Sorghum Butter | Whipped Butter | Fruit Preserves
Freshly Brewed Leaded & Unleaded Coffee | Assorted Hot Teas | Chilled Morning Juices
Assorted Seasonal Fruits & Berries | Lavender Honey | Lemon-Poppy Seed Yogurt | Vanilla Greek Yogurt
SA l A dy ST U f f S
Seasonal Greens | Hearts of Romaine | Baby Spinach | Heirloom Cherry Tomatoes | Sweet Peppers | Sliced Carrots | English Cucumbers | Broccoli | Cauliflower | Blue Cheese | Parmesan Cheese | Feta Cheese Sourdough Croutons | Buttermilk Ranch Dressing | Balsamic Vinaigrette | Caesar Dressing
B E lG I A N wA f f l E S
Orange Infused Maple Syrup | Warm Berry Compote | Sorghum Butter | Whipped Butter | Powdered Sugar | Whipped Cream
SAvo Ry ST U f f S
Chive Scrambled Eggs | Chicken Paillard | Tomato-Caper Beurre Blanc | Chipotle-Lavender Honey Glazed Bay of Fundy Salmon | Applewood Smoked Bacon | Cheesy Brunch Potatoes | Grilled Asparagus with Hollandaise
PA ST Ry S H o P
Pastry Chef’s Selection of Petite Sweet Bites
THE HIGH SoCIETy BRUNCH 65.
House Baked Muffins | Breakfast Breads | Danish & Croissant Sorghum Butter | Whipped Butter | Fruit Preserves
Freshly Brewed Leaded & Unleaded Coffee | Assorted Hot Teas | Chilled Morning Juices Assorted Seasonal Fruits & Berries | Lavender Honey | Lemon-Poppy Seed Yogurt | Vanilla Greek Yogurt
SA l A dy ST U f f S
Seasonal Greens | Hearts of Romaine | Baby Spinach | Heirloom Cherry Tomatoes | Sweet Peppers | Sliced Carrots | English Cucumbers | Broccoli | Cauliflower | Blue Cheese | Parmesan Cheese | Feta Cheese Sourdough Croutons | Buttermilk Ranch Dressing | Balsamic Vinaigrette | Caesar Dressing G o o E y C I N N A M o N R o l l M o N k E y B R E A d
Cinnamon Caramel | Orange-Vanilla Whipped Mascarpone B E R Ry B l I N T Z
Chamomile Tea Infused Maple Syrup SAvo Ry ST U f f S
Chive Scrambled Eggs | Lobster-Mushroom Frittata | Grilled Marinated Flat Iron Steak | Chicken Apple Sausage | Grilled Country Ham | Chipotle-Lavender Honey Glazed Bay of Fundy Salmon | Orzo Pasta “Pilaf” | Cheesy Brunch Potatoes PA ST Ry S H o P
Pastry Chef Selection of Petite Sweet Bites
for the crowd
that brunches
B A N Q U E T / C A T E R I N G
M E N U S
4
THE All AMERICAN 48. PP
Iceberg Wedge Salad
Baby Iceberg | Heirloom Cherry Tomatoes
Chive Snips | Blue Cheese Crumbles | Buttermilk Ranch Dressing
Roasted Bay of Fundy Salmon
Lemon Caper Buerre Blanc | Rice Pilaf | Garlic Roasted Broccoli
ZaSauce Glazed Meatloaf
Whipped Potatoes | Grilled Asparagus
Grilled Herb Marinated Airline Chicken Breast
Roasted Fingerling Potatoes
Individual Fruit and Pecan Pies
Chocolate & Vanilla Cupcakes
THE BISTRo 45. PP
Greens Mix Salad
Baby Lolla Rossa | Upland Cress | Frisée | Berries | Candied Pecans | Goat Cheese | Golden Balsamic
French Onion Soup
Gruyere Crostini
Chicken Paillard
Tomato-Caper Beurre Blanc | Buttered Haricot Verts | Creamy Polenta
Roasted Striped Bass
Garlic Mushrooms | Madras Curry Cauliflower | Marble Potatoes
Lemon-Basil Crème Brulee
Opera Cake
GINo'S dElI 42. PP
Shaved Smoked Turkey | Sliced Honey Cured Ham | Shaved Roast Beef | Grilled Chicken
Manchego Cheese | Vermont White Cheddar Cheese | Fontina Cheese | Whipped Garlic & Herb Boursin Cheese
Traditional Mayonaise | Citrus Aioli | Smooth Dijon Mustard | Cracked Grain Mustard
Shaved Red Onions | Sliced Tomato | Pickle Chips | Spicy Pickled Banana Peppers | Seasonal Greens
Multi Grain Bread | Sourdough Bread | Ciabatta Bread | Brioche Roll
“Dirty” Sea Salt Potato Chips | Cheetos | House Baked Cookies | Double Fudge Brownies
EnHancEmEnts:
Sea Salt Yellow Corn Tortilla Chips & Guacamole +9.
Pasta Salad +9.
Orecchiette Pasta, Roasted Mushrooms, Basil Pesto & German Style Potato Salad +8.
lunch buffets
B A N Q U E T / C A T E R I N G
M E N U S
5
yoU BE THE CHEf 50. PP
S o U P S | c h o o s e 2
fRENCH oNIoN SoUPMelted Gruyere Crostini Crust | Chopped Herbs
BlACk BEAN SoUPMadras Curry Roasted Cauliflower “Croutons” | Grilled Scallion
wARM PoTATo-lEEk SoUPTruffled Pommes Gaufrette | Chive
CHICkEN ToRTIllA SoUPBlack Bean Tamale En Croute | Lime Crema
loBSTER BISQUETarragon Pressed Puff Pastry
“BlT” SoUPTomato Soup | Bacon | Crispy Sourdough Crumble | Caramelized Garlic Aioli | Micro Basil
GREEN CHIlE-PoRk STEwCorn Bread Croutons | Pickled Red Onion | Tequila Aioli
S A l A d S | c h o o s e 2
HoUSE GREENS MIx SAlAdBaby Lolla Rossa | Upland Cress | Frisée | Berries | Candied Pecans | Goat Cheese | Golden Balsamic
ICEBERG wEdGE SAlAdBaby Iceberg | Heirloom Cherry Tomatoes | Chive Snips | Blue Cheese Crumbles | Buttermilk Ranch Dressing
HEARTS of RoMAINE CAESAR SAlAdGarlic-Sourdough Croutons | Parmigiano-Reggiano | Classic Dressing
THE MEdITERRANEAN SPINACH SAlAdBaby Spinach | Hearts of Palm | Red Onion | Bacon | Kalamata Olive | Feta Cheese | Grilled Tomato Vinaigrette
P R o T E I N S | c h o o s e 2
CHICkEN PAIllARd Tomato-Caper Beurre Blanc
RoASTEd STRIPEd BASSGarlic Mushrooms
CHIPoTlE-lAvENdER HoNEy GlAZEd BAy of fUNdy SAlMoN
GRIllEd HANGER STEAkZa Sauce
GRIllEd HERB-MARINATEd CHICkEN BREAST
MARINATEd & GRIllEd flAT IRoN STEAk
RoASTEd MUSTARd & HERB-GlAZEd PoRk loIN
lunch buffets
B A N Q U E T / C A T E R I N G
M E N U S
6
yoU BE THE CHEf (continued)
S TA R C H E S | c h o o s e 2
wHIPPEd PoTAToES
HERBEd RICE PIlAf
fINGERlING PoTAToES
CREAMy PolENTA
RoASTEd MARBlE PoTAToES
v E G E TA B l E S | c h o o s e 2
BUTTEREd HARICoT vERTS
GRIllEd ASPARAGUS
GlAZEd BABy CARRoTS
GARlIC RoASTEd BRoCColI
MAdRAS CURRy CAUlIflowER
d E S S E R T S | c h o o s e 2
vANIllA BEAN CHEESECAkE
TRIPlE CHoColATE MoUSSE MARTINI White & Dark Chocolate Mousse | Dark Chocolate Curls | Truffle
CHoColATE CARAMEl GANACHE TARTFudge Sauce | Blueberries
floURlESS CHoColATE dECAdENCE CAkE Raspberry Sauce | Dark Chocolate Curls
lEMoN-BASIl CRèME BRûléECaramelized Turbinado Sugar
lunch buffets
B A N Q U E T / C A T E R I N G
M E N U S
7
H A N d H E l d S
ToASTEd AlMoNd CHICkEN SAlAd SANdwICH
Toasted Croissant | Micro Greens
SHAvEd RoAST BEEf SANdwICH
Truffle Aioli | Upland Cress | Caramelized Shallots | Fontina Cheese |Ciabatta
ZAZA ClUB SANdwICH
Roasted Turkey | Ham | Bacon | Dijonaise | Tomato | Lettuce | Onion | Gruyere | Brioche
SMokEd SAlMoN EvERyTHING BAGEl SANdwICH
Chive Cream Cheese | Radish Sprouts
GRIllEd vEGGIE wRAP
Grilled Eggplant | Grilled Zucchini | Grilled Portobello Mushroom | Kalamata Olive Spread | Radish Sprouts | Flour Tortilla
CHIllEd GRIllEd CHICkEN SANdwICH
Grilled Marinated Chicken Breast | Avocado | Roasted Red Pepper | Baby Spinach | Green Goddess Mayoli | Brioche Bun
ITAlIAN HoAGIE
Genoa Salami | Mortadella | Peperoncino | Pepperoncini Peppers | Tomato Aioli | Mozzarella | Hoagie Roll
all Hand HEld ItEms IncludE: dirty chips | House Baked cookie | Pesto Pasta salad | 4oz Zaza logo Water Buffet maximum of 3 types 42. Zaza nostalgic custom lunch Box 36. Plated 36.
T H E G A R d E N
GRIllEd CHICkEN CAESAR SAlAd
Grilled Herb Marinated Chicken | Hearts of Romaine | Classic Caesar Dressing | Sourdough-Garlic Croutons | Parmesan
THE MEdITERRANEAN
Baby Spinach | Grilled Tomato Vinaigrette | Hearts of Palm | Red Onion | Bacon | Kalamata Olive | Feta Cheese |Grilled Herb Marinated Chicken | Hummus | Pita Bread
ZAZA CoBB SAlAd
Chopped Romaine Lettuce | Smoked Ham | Roasted Turkey | Bacon| Chopped Egg | Manchego Cheese |Charred Peppers | Buttermilk Ranch Dressing
BIG STEAk SAlAd
Filet of Beef Grilled, Chilled and Shaved | Baby Arugula | Blue Cheese Mousse | Shaved Red Onion |Heirloom Cherry Tomatoes | Honey Balsamic Dressing
GRIllEd HAwAIIAN AHI TUNA NICoISE SAlAd
Seared Rare and Sliced Ahi Tuna Block | Upland Cress | Haricot Vert | Heirloom Cherry Tomatoes | Nicoise Olives |Red Skin Potato | Tarragon-Champagne Vinaigrette
all GardEn ItEms IncludE: Berry salad | House Baked cookie | artisan roll | 4oz Zaza logo Water Buffet maximum of 3 types 42. Zaza nostalgic custom lunch Box 36. Plated 36.
hand helds & the garden
B A N Q U E T / C A T E R I N G
M E N U S
8
EURo CoffEE BAR 15. PP
Freshly Brewed Leaded and Unleaded Coffee | Orange & Lemon Zest | Cinnamon Sticks |
Rock Sugar Sticks | Chocolate Sticks | Vanilla Bean Whipped Cream
THE PowER BREAk 16. PP
Whole Seasonal Fruit | Fruit Juices | Assorted Granola and Energy Bars|
Regular and Sugar Free Red Bull | Nut & Dried Fruit Trail Mix | Honey-Wasabi Almonds
7TH INNING STRETCH 16. PP
Peanuts | Cracker Jacks | Warm Jumbo Pretzels | Spicy Mustard | Warm Popcorn
THE CANdy BAR 17. PP
Hershey Bars | Chocolate Kisses | Kit Kat Bars | Peanut Butter Cups |
York Peppermint Patties | Jelly Belly Mix | Jolly Ranchers | Pixy Sticks |
Rope Liquorice | Chocolate Milk
IT’S SUNdAE 21. PP
Henry’s Texas Chocolate, Vanilla & Strawberry Ice Cream |
Maraschino Cherries | Chocolate Syrup | Caramel Sauce | Pineapple Sauce |
Shaved Chocolate | Banana | Candied Peanuts
QUIERo UN dESCANSo 22. PP
Sea Salt Yellow Corn Tortilla Chips | Celery Salt White Corn Tortilla Chips |
Taco Spice Dusted Blue Corn Tortilla Chips | Guacamole | Charred Tomato Salsa |
Bloody Mary Salsa Fresca | Queso on Chorizo | Cinnamon Sugar Dusted Churros
THE GRANolA BAR 21. PP
House-Made Pistachio, Coconut & Cocoa Nib Granola | Toasted Flax Seeds |
Dried & Fresh Blueberries | Dried Apricot | Dried Cherries | Dried Banana Chips |
Dried Peaches | Toasted Coconut Flakes | Tiny Marshmallows | Tiny Chocolate Chips |
Strawberries | Honey | Whole Milk | Almond Milk | Vanilla Bean Yogurt | Greek Yogurt
fITNESS fUEl 18. PP
Odwalla Chocolate & Vanilla Protein Drinks | Vitamin Water | Green Tea | Mixed Nuts |
Trail Mix | Carrot & Celery Sticks | Hummus Dip | Whole Seasonal Fruit
THE CHoColATE AddICT 21. PP
House Baked Double Fudge Brownies | House Baked White Chocolate Chip Cookies |
House Baked Chocolate Chip Cookies | Malted Milk Balls | Plain & Peanut M&Ms |
Chocolate Covered Pretzels | Chocolate Milk
recess time!
B A N Q U E T / C A T E R I N G
M E N U S
9
5.
GRIllEd CHICkEN-CHIHUAHUA CHEESE & PEPITA QUESAdIllA
Roasted Tomatillo Salsa
MINI MUSHRooM wEllINGToN
Dijon Béchamel Dipper
SPANISH CHoRIZo-MANCHEGo CRoQUETTE
Tomato- Apricot Jam
CRISPy CRAB RANGooN fIRECRACkERS
Thai Chile Drizzle
THIRd CoAST CRAB CAkE
Old Bayoli
CHIPoTlE CHICkEN SkEwER
Red Pepper Jam
6.
TEMPURA THIRd CoAST SHRIMP
Honey-Dijon Yogurt Dipper
“PoRk & SEEdS”
Sweet and Sticky Pork Belly | Sesame | Chinese Mustard
PoPCoRN PHEASANT BITES
Charred Poblano Gravy Dipper
7.
koREAN BBQ-GlAZEd Ny STEAk oN A STICk
Charred Scallion Pistou
SUMAC GRIllEd lAMB lollIPoPS
Preserved Lemon Yogurt Drizzle
CHICkEN-fRIEd loBSTER BITE
Thai Red Curry Sauce
“CHICkEN & wAfflES”
Waffle Coated Fried Chicken | Chipotle Powdered Sugar
hot strolling bites(24-p iece min imum order per item)
B A N Q U E T / C A T E R I N G
M E N U S
10
5.
MINT CoMPRESSEd wATERMEloN
Feta | Mint
ToMATo-MoZZAREllA “BRUSCHETTA”
Pesto Cup
EGGPlANT CAvIAR
Pita Chip
6.
CRAB GAZPACHo SAlAd “SPooN”
Golden Tobiko Caviar
MAdRAS CURRy CHICkEN SAlAd
Grilled Wheat Flatbread
CRAB-AvoCAdo-CITRUS SAlAd
Micro Cilantro & Basil | Beet Root Cup
dEvIlEd EGG wITH SPICEd AHI TUNA ToPPING
SPICEd AHI TUNA
Avocado Pico de Gallo | Black Sesame Cup
CARAMElIZEd SHAlloT dIP STUffEd GRUyERE GoUGèRE
Jerez Gastrique
7.
SEAREd fIlET of BEEf
Beet Chip | Horseradish Crema | Chive
SoRGHUM CUREd BlACk HIll RANCH loMo
Chile-Lavender Honey Scented Chevre | Toasted Hazelnuts
SMokEd SAlMoN BAGEl CHIP
Smoked Salmon Mousse | Fine Herbs
dUCk BACoN BlT
French Baguette | Madeira Aioli | Upland Cress | Tomato Jam
PB&J
Foie Gras Terrine | Black Berry-Sage Preserve | Foie Buttered Brioche
chilled strolling bites(24-p iece min imum order per item)
B A N Q U E T / C A T E R I N G
M E N U S
11
THE BIG CHEESE 25. PP
Brie Cheese | Manchego Cheese | Maytag Blue Cheese | Smoked Gouda Cheese |
Marinated Bocconcini Mozzarella | Smoked Almonds | Seasonal Berries |
Assorted Crackers | Sliced Baguette
+ assorted charcuterie 10. PP
THE MEdITERRANEAN 25. PP
Baba Ganoush | Hummus | Marinated Feta | Roasted Pepper & Artichoke Salad |
Assorted Olives & Nuts | Pita Chips | Grilled Pita
CHIllEd SEAfood dISPlAy 25. PP
Court Bouillon Poached Peel & Eat Shrimp | Thai Calamari Salad |
Bloody Mary Cocktail Oyster Shooters | Saffron Poached PEI Mussels |
Cracked Crab Claws | Cocktail Sauce | Remoulade | Lemons
vEGGIE GARdEN 25. PP
Baby Carrots | English Cucumber | Heirloom Cherry Tomato | Broccoli | Cauliflower |
Sweet Peppers | Haricot Verts | Beech Mushrooms | Green Goddess Dip
SUSHI TIME (100-piece min.) 4./PIECE
California Roll | Ahi Tuna Roll | Tempura Shrimp Roll | Salmon Roll | Wasabi | Soy Sauce
+ sushi chef-attended action station 150.
SlIdER dISPlAy 28. PP
slIdErs: Ground Bacon, Brisket & Cheddar Slider |
Fried Chicken Slider with Charred Poblano Gravy | Slow Roasted BBQ Pork Carnitas Slider
addItIons: Ketchup | Smooth Dijon Mustard | American Yellow Mustard | Sliced Tomatoes |
Shaved Red Onion | Seasonal Greens | Pickle Chips | Brioche Buns | Sea Salt & Herb Shoe String Potatoes
+ station attendant 150.
PASTA 30.
cHoosE 3 Flavor comPosItIons:
fETTUCINI PRIMAvERA
Fettucini Pasta | Basil Pesto | Grilled Zucchini & Yellow Squash | Heirloom Cherry Tomatoes |
Roasted Broccoli | Grilled Asparagus | Parmesan Cheese
SHRIMP lINGUINE
Linguine Pasta | Chimichurri Roasted Shrimp | Cremini Mushrooms | Toasted Garlic Oil | Basil |
Spinach | Toasted Walnuts
CHICkEN oRECCHIETTE PASTA
Orecchiette Pasta | Grilled Marinated Chicken | Tomato-Kalamata Olive Sauce | Basil | Asiago Cheese
SPAGHETTI BoloGNESE
Spaghetti Pasta | Meat Bolognese Sauce | Truffle Oil Drizzle | Parmesan Cheese
4 CHEESE MAC-N-CHEESE
Elbow Pasta | House Blend 4 Cheese Sauce | Roasted Chicken | Chive
evening reception displays
& action stations
B A N Q U E T / C A T E R I N G
M E N U S
12
MARJoRAM & SAGE-RoASTEd TURkEy BREAST 22.
Pan Jus Gravy | Cranberry Citrus Chutney | Italian Sausage-Brioche Stuffing | Toasted Almond Green Beans
ANCHo CHIlE-RoASTEd BERkSHIRE PoRk loIN 26.
Green Tomato-Jalapeño Marmalade | Pork Belly Jam | Smoked Gouda Grits |
Garlic Roasted Broccolini | Buttermilk Biscuits | Sorghum Butter
SAlT-BAkEd wHolE NEw yoRk STRIP 32.
Cabernet Steak Sauce | Creamy Horseradish Sauce | Gruyere Gougère |
Loaded Mashed Potatoes | Grilled Asparagus
RoASTEd HoUSE-CUREd PoRCHETTA 28.
Buffalo Trace Bourbon Smoked Hock Jus | Parsley Pistou | Creamy Fontina Polenta |
Grilled Broccolini | Focaccia
BEEf wEllINGToN 39.
Puff Pastry Wrapped Beef Tenderloin Baked with Foie Gras-Cremini Mushroom Duxelle |
Dijon Caramelized Garlic Velouté | Herb Roasted Marble Potatoes | Creamed Spinach
CHAI TEA-BRINEd & HARISSA-RoASTEd lEG of lAMB 42.
Chimichurri Sauce | Red & Gold Pepperada | Saffron Cous Cous |
Golden Raisin – Madras Curry Roasted Cauliflower | Grilled Pita Bread
GRIllEd wHolE fIlET of BEEf 35.
Truffle Aioli | Red Wine Demi Glace | Scalloped Potatoes | Glazed Baby Carrots
BAkEd lEMoN-CAPER BAy of fUNdy SAlMoN 24.
Lemon-Caper Beurre Blanc | Heirloom Cherry Tomato-Kalamata Olive Relish |
Basmati Rice | Garlic Roasted Broccolini
THE CHURRASCARIA 46.
cHoIcE oF 3 mEats: Picanha Steak | Bacon Wrapped Whole Filet of Beef |
Roasted Lamb | Chicken Breast Medallions | Flat Iron Steak| Garlic Grilled Shrimp
accomPanImEnts: Cheese Gougère | Chimichurri | Au Poivre Sauce |
Boursin Mashed Potatoes | Charred Pepper-Mozzarella Salad
small plate chef-carved
hot entrée stations
B A N Q U E T / C A T E R I N G
M E N U S
13
dinner buffets
B A N Q U E T / C A T E R I N G
M E N U S
yoU BE THE CHEf 90. PP
S o U P S | c h o o s e 1
fRENCH oNIoN SoUPMelted Gruyere Crostini Crust | Chopped Herbs
BlACk BEAN SoUPMadras Curry Roasted Cauliflower “Croutons” | Grilled Scallion
wARM PoTATo-lEEk SoUPTruffled Pommes Gaufrette | Chive
CHICkEN ToRTIllA SoUPBlack Bean Tamale En Croute | Lime Crema
loBSTER BISQUETarragon Pressed Puff Pastry
“BlT” SoUPTomato Soup | Bacon | Crispy Sourdough Crumble | Caramelized Garlic Aioli | Micro Basil
GREEN CHIlE-PoRk STEwCorn Bread Croutons | Pickled Red Onion | Tequila Aioli
S A l A d S | c h o o s e 2
HoUSE GREENS MIx SAlAdBaby Lolla Rossa | Upland Cress | Frisée | Berries | Candied Pecans | Goat Cheese | Golden Balsamic
ICEBERG wEdGE SAlAdBaby Iceberg | Heirloom Cherry Tomatoes | Chive Snips | Blue Cheese Crumbles | Buttermilk Ranch Dressing
HEARTS of RoMAINE CAESAR SAlAdGarlic-Sourdough Croutons | Parmigiano-Reggiano | Classic Dressing
THE MEdITERRANEAN SPINACH SAlAdBaby Spinach | Hearts of Palm | Red Onion | Bacon | Kalamata Olive | Feta Cheese | Grilled Tomato Vinaigrette
P R o T E I N S | c h o o s e 3
RoASTEd STRIPEd BASSGarlic Mushrooms
CHIPoTlE-lAvENdER HoNEy-GlAZEd BAy of fUNdy SAlMoN
RoASTEd BEEf TENdERloINCabernet Demi-Glace
GRIllEd HERB-MARINATEd CHICkEN BREAST
MARINATEd & GRIllEd flAT IRoN STEAk
RoASTEd MUSTARd & HERB-GlAZEd PoRk loIN
BRAISEd BEEf SHoRT RIB
14
dinner buffets
B A N Q U E T / C A T E R I N G
M E N U S
yoU BE THE CHEf (continued)
S TA R C H E S | c h o o s e 3
wHIPPEd PoTAToES
HERBEd RICE PIlAf
fINGERlING PoTAToES
CREAMy PolENTA
RoASTEd MARBlE PoTAToES
SCAlloPEd PoTAToES
v E G E TA B l E S | c h o o s e 2
BUTTEREd HARICoT vERTS
GRIllEd ASPARAGUS
GlAZEd BABy CARRoTS
GARlIC RoASTEd BRoCColI
MAdRAS CURRy CAUlIflowER
d E S S E R T S | c h o o s e 3
vANIllA BEAN CHEESECAkE
TRIPlE CHoColATE MoUSSE MARTINI White & Dark Chocolate Mousse | Dark Chocolate Curls | Truffle
CHoColATE CARAMEl GANACHE TARTFudge Sauce | Blueberries
floURlESS CHoColATE dECAdENCE CAkE Raspberry Sauce | Dark Chocolate Curls
lEMoN-BASIl CRèME BRûléECaramelized Turbinado Sugar
CHoColATE CARAMEl GANACHE TARTBlueberries | Blackberries
ASSoRTEd TINy CoNfECTIoNSPastry Chef’s Selection Du Jour
15
3 6 5 S TA P l E S
fRENCH oNIoN SoUP
Melted Gruyere Crostini Crust | Chopped Herbs
BlACk BEAN SoUP
Madras Curry Roasted Cauliflower “Croutons” | Grilled Scallion
wARM PoTATo-lEEk SoUP
Truffled Pommes Gaufrette | Chive
CHICkEN ToRTIllA SoUP
Black Bean Tamale En Croute | Lime Crema
loBSTER BISQUE
Tarragon Pressed Puff Pastry
“BlT” SoUP
Tomato Soup | Bacon | Crispy Sourdough Crumble | Caramelized Garlic Aioli | Micro Basil
GREEN CHIlE-PoRk STEw
Corn Bread Croutons | Pickled Red Onion | Tequila Aioli
HoUSE GREENS MIx SAlAd
Baby Lolla Rossa | Upland Cress | Frisée | Berries | Candied Pecans | Goat Cheese | Golden Balsamic Pipette
ICEBERG wEdGE SAlAd
Baby Iceberg | Heirloom Cherry Tomatoes | Chive Snips | Blue Cheese Crumbles | Buttermilk Ranch Dressing
HEARTS of RoMAINE CAESAR SAlAd
Garlic-Sourdough Croutons | Parmigiano-Reggiano | Classic Dressing
THE MEdITERRANEAN SPINACH SAlAd
Baby Spinach | Hearts of Palm | Red Onion | Bacon | Kalamata Olive | Feta Cheese | Grilled Tomato Vinaigrette
TExAS HIll CoUNTRy SAlAd
Ruby Red Grapefruit Supreme | Whipped Avocado | Candied Pecans | Pickled Red Onions |
Black Bean Pico | Smoked Poblano Ranch
HydRo BIBB BlT SAlAd
Hydroponic Bibb Lettuce | Crispy Shaved Lomo | Heirloom Cherry Tomatoes | Chive Snips |
Cotija Cheese | Green Goddess Dressing
soup & salad
B A N Q U E T / C A T E R I N G
M E N U S
16
w I N T E R f E AT U R E S | n o v e m b e r - f e b r u a r y
CElERIAC-GRUyERE SoUP
Roasted Beech Mushrooms | Chervil
BUTTERNUT SQUASH SoUP
Charred Poblano | Smoked Bacon | Crab Fritter
SwEET PoTATo CHowdER
Smoked Bacon | Cream
GRIllEd RAdICCHIo SAlAd
Capers | Frisee | Brie-Baguette Crostini | Cracked Grain Champagne Dressing
RoASTEd BABy BEET SAlAd
Tri Color Beets | Goat Milk Ricotta | Baby Arugula | Pecan-Bacon Brittle
S P R I N G f E AT U R E S | m a r c h - m ay
MINTEd ENGlISH PEA SoUP
Pancetta Lardon | Pea Tendrils | Goat Milk Crème Fraîche
ASPARAGUS SoUP
Cured Organic Egg | Smoked Bacon | Pickled White Asparagus
CARRoT-GINGER SoUP
Scallion | Daikon Sprout | Tiny Cilantro
S U M M E R f E AT U R E S | J u n e - s e p t e m b e r
GRIllEd ToMATo SoUP
Green Tomato Chow Chow
MINESTRoNE SoUP
Elbow Noodles | Garlic Sourdough Croutons | Basil-Chive Chimichurri
SUMMER GARdEN GAZPACHo
Focaccia Panzanella Salad Garnish
ToMATo-BASIl SoUP
Balsamic Marinated Heirloom Tomato Relish
GRIllEd SUMMER CoRN CHowdER
Pancetta | Fingerling Potatoes | Basil Pesto
HERB CoMPRESSEd wATERMEloN SAlAd
Feta | Baby Arugula | Basil | Mint | Micro Radish | Sherry Vinaigrette
ToMATo CAPRESE SAlAd
Summer Tomato | Basil Marinated Bocconcini Mozarella | Pine Nut Brittle | Black Lava Salt | Truffled Trebbiano Dressing
soup & salad
B A N Q U E T / C A T E R I N G
M E N U S
17
fA l l f E AT U R E S | s e p t e m b e r - o c t o b e r
TExAS SPICEd PUMPkIN SoUP
Chile Dusted Pepitas
wHITE BEAN SoUP
Mirepoix | Smoked Chicken | Marjoram Oil
CHARREd REd PEPPER & BlACk BEAN SoUP
Cilantro Chimichurri
BABy kAlE SAlAd
Frisée | Pomegranate Seeds | Toasted Walnuts | Manchego Cheese | Unfiltered Apple Cider Vinaigrette
soup & salad
B A N Q U E T / C A T E R I N G
M E N U S
18
B A N Q U E T / C A T E R I N G
M E N U S
center of the plateLunch pr ic ing incLudes e ither a soup, saLad or dessert seLection.
d inner pr ic ing incLudes a soup or saLad seLection & a dessert.
CHIPoTlE-lAvENdER SCENTEd HoNEy GlAZEd BAy of fUNdy SAlMoN
Cremini-Scallion Basmati Rice | Garlic Roasted Broccolini | Basil Beurre Blanc
lunch: 58.
dinner: 70.
SEAREd CRISPy SkIN STRIPEd BASS
Madras Curry Baked Cauliflower | Golden Raisin-Smoked Almond Rice
lunch: 64.
dinner: 75.
BUllEIT BoURBoN BRAISEd SHoRT RIB
Smoked Gouda Gristmill Grits | Buttered Haricot Vert
lunch: 58.
dinner: 70.
MARINATEd & GRIllEd HANGER STEAk
Garlic & Herb Boursin Smashed Red Skin Potatoes | Garlic Roasted Broccoli | Bone Marrow Butter
lunch: 58.
dinner: 70.
RoASTEd fIlET of BEEf
Smoked Pecan Blue Cheese Au Gratin Potatoes | Shiitake Mushroom-French Bean Compote | Trebbiano Demi Glace
lunch: 68.
dinner: 80.
GRIllEd PoRk TENdERloIN
Herbed Chèvre Creamy Polenta | Crispy Brussels Sprouts | Madeira Pork Demi
lunch: 58.
dinner: 70.
GRIllEd HERB MARINATEd CHICkEN BREAST
Creamy Gremolata Rice Pudding | Asparagus Tips | Sun-Dried Tomato, Caper & Kalamata Olive Velouté
lunch: 54.
dinner: 68.
GARlIC & HERB BoURSIN & MUSHRooM CHICkEN RoUlAdE
Caramelized Red Onion, Sun Dried Tomato & Kalamata Olive Warm Tabbouleh | Grilled Asparagus | Chimichurri Sauce
lunch: 58.
dinner: 72.
GRIllEd NEw ZEAlANd lAMB HAlf RACk
Warm White Bean Hummus | Heirloom Cherry Tomato-Mint Relish
dinner: 85.
GRIllEd 12 oZ RIBEyE
Smoked Bacon | Fontina | Chive & Crème Fraîche Loaded Personal Yukon Gold Potato | Glazed Baby Carrots
dinner: 90.
19
BUllEIT BoURBoN BRAISEd SHoRT RIB & GARlIC CHICkEN BREAST 80.
Smoked Gouda Gristmill Grits | Buttered Haricot Vert
RoASTEd 5oZ fIlET of BEEf & BUTTER PoACHEd loBSTER TAIl 95.
Chive Buttermilk Whipped Potatoes | Shiitake Mushroom-French Bean Compote
Trebbiano Demi Glace | Tobiko Roe Butter
MARINATEd & GRIllEd HANGER STEAk & 75.
CHIMICHURRI-MARINATEd U8 SHRIMP
Garlic & Herb Boursin Smashed Red Skin Potatoes | Garlic Roasted Broccoli | Bone Marrow Butter
ToASTEd fENNEl, GARlIC, SAGE & REd CHIlE PoRk TENdERloIN 85.
& SEAREd SEA SCAlloPS
Herbed Chevre Creamy Polenta | Crispy Brussels Sprouts | Madeira Pork Demi
GRIllEd 5oZ fIlET of BEEf & CHIPoTlE-lAvENdER SCENTEd 90.
HoNEy-GlAZEd BAy of fUNdy SAlMoN
Cremini-Scallion Basmati Rice |Garlic Roasted Broccoli |
Basil Beurre Blanc | Trebbiano Demi Glace
duo-plated main course
B A N Q U E T / C A T E R I N G
M E N U S
20
B A N Q U E T / C A T E R I N G
M E N U S
EGGPlANT, RoASTEd PEPPER & SQUASH NAPolEoN
Garlic Wilted Baby Kale | Cilantro Chimichurri | Harissa
lunch: 54.
dinner: 63.
SPAGHETTI SQUASH “PASTA”
Tomato | Sage | Capers | Roasted Brussels Sprouts | Brown Beech Mushrooms | Grilled Naan
lunch: 54.
dinner: 63.
THAI CHIlE GlAZEd TofU STEAk
Ponzu Braised Baby Bok Choy | Red Quinoa “Fried Rice” | Shiitake Mushroom “Bacon”
lunch: 54.
dinner: 63.
foREST MUSHRooM TAMAlES
Chile-Parmesan Calle Corn | Tomatillo Salsa Verde | Pickled White Watermelon
lunch: 54.
dinner: 63.
BUTTERNUT SQUASH, MUSHRooM & BRIE STRUdEl
Balsamic Glaze | Roasted Asparagus
lunch: 54.
dinner: 63.
oRECCHIETTE PRIMAvERA
Crushed Garlic Tomato Sauce | Broccoli | Mushroom | Zucchini | Basil | Parmesan
lunch: 54.
dinner: 63.
vegetarian
center of the plateLunch pr ic ing incLudes e ither a soup, saLad or dessert seLection.
d inner pr ic ing incLudes a soup or saLad seLection & a dessert.
21
P l AT E d
vANIllA BEAN CHEESECAkE
cHoosE onE: Chocolate Hazelnut | Cookies and Cream | Forest Berry | Raspberry
TRIPlE CHoColATE MoUSSE MARTINI
White & Dark Chocolate Mousse | Dark Chocolate Curls | Truffle
CHoColATE CARAMEl GANACHE TART
Fudge Sauce | Blueberries
floURlESS CHoColATE dECAdENCE CAkE
Raspberry Sauce | Dark Chocolate Curls
PERSoNAl CHoColATE PECAN PIE
Vanilla Bean Chantilly Cream
lEMoN TART
Assorted Berries | Basil Crystals | Vanilla Bean Whipped Cream
I N T E R M E Z Z o
Lemon Basil Granita | Champagne Raspberry Sorbet | Blackberry Chambord | Citrus Burst 7.
S U G A R B A R S
TINy CoNfECTIoNS 15.
Chef’s Selection of Mini Pastries*
cHoosE FIvE:
Pecan Blondie Bars | Red Velvet Brownie Bars | Vanilla Bean Cheesecake |
Chocolate Caramel Ganache Torte | Flourless Mocha Cake | Bourbon Butter Cake |
White Chocolate Bread Pudding | Chocolate Pot de Crème | Key Lime Tart |
Chocolate Strawberry Opera Cake | Tiramisu Opera | Tres Leches Cake
*If non-listed items are requested, minimum order of one dozen required. subject to availability.
CHEf ATTENdEd S’MoRES BAR 22. PP + 150. ATTENdANT fEE
Graham Crackers | Ritz Crackers | Marshmallows | Chocolate Bar |
Peanut Butter Cups | Cookies and Cream Bars | Chocolate Mint Bar | Strawberries
sweet tooth cures
B A N Q U E T / C A T E R I N G
M E N U S
22
beverage menu
B A N Q U E T / C A T E R I N G
M E N U S
B E E R , w I N E & S o d A B A R 40. PPHouse Wine | House Champagne | Imported & Domestic Beer | Sodas | Mineral Water 6. PP Per additional hour
H o S T E d B A R o N C o N S U M P T I o N Mineral Water 4. Soft Drinks 5. Domestic Beer 5. Imported Beer 6. House 10. House Wine 10. Deluxe 11. Martini 11. Premium 12. Cordials 12.
B A R PA C k A G E Si n c l u d e s b e e r , h o u s e w i n e , h o u s e c h a m pa g n e & s o d a s
HoUSE 50. PP Skyy Vodka Espolòn New Amsterdam George Ocean Jim Beam Redemption Rye Legacy Tullamore Dew Loch Lomond 8. PP Per additional hour
dElUxE 55. PP Ketel One Avion Bombay Sapphire Cruzan Jack Daniel's Redemption Rye 40 Creek Jameson Dewar's 9. PP Per additional hour
PREMIUM 60. PP Grey Goose Patron Hendrick's Bacardi Maker's Mark Redemption Rye Crown Royal Jameson Johnny Walker Black 10. PP Per additional hour
*Bartenders & Cashiers - $100 eaCh for three hour duration; $50 per eaCh additional hour.
aBove paCkages priCed for (3) hour duration. We reCommend one Bar for ever 50-75 guests.
all food & Beverage priCes are suBJeCt to a 22% serviCe Charge and a 8.25% sales taX.
23
wine list
B A N Q U E T / C A T E R I N G
M E N U S
B U B B l E Spoema cava | Spain 50. (HouSe)
Lamarca prosecco | Italy 60. (premium)
roederer estate brut rosÉ | California 75.
taittinger | France 95.
perrier Jouet grand brut | France 110.
veuve cLicquot | France 130.
veuve cLicquot rosÉ | France 150.
perrier Jouet beLLe epoque | France 375.
dom perignon | France 450.
roederer cristaL | France 500.
C H A R d o N N Aywoodwork | California 50. (HouSe)
coLumbia | Washington 55. (premium)
Laguna | Russian River 65.
Landmark overLook | Sonoma 70.
Jordan | Sonoma 80.
rombauer | Carneros 85.
cakebread | Napa 99.
far niente | Napa 140.
P I N o T G R I G I otorreseLLa | Italy 55.
santa margherita | Italy 65.
S A U v I G N o N B l A N CyaLumba | Australia 50. (HouSe)
oyster bay | New Zealand 55.
duckhorn | Napa 70.
cLoudy bay | New Zealand 85.
R I E S l I N Ggrace Lane | Washington 60.
donhoff | Germany 70.
*Bartenders & Cashiers - $100 eaCh for three hour duration; $50 per eaCh additional hour.
aBove paCkages priCed for (3) hour duration. We reCommend one Bar for ever 50-75 guests.
all food & Beverage priCes are suBJeCt to a 22% serviCe Charge and a 8.25% sales taX.
24
wine list
B A N Q U E T / C A T E R I N G
M E N U S
P I N o T N o I Runderwood | Oregon 50. (HouSe)
diora | Monterey 60.
royaL prince | Santa Barbara 75.
etude | Carneros 90.
beLLe gLos | California 95.
fLowers | Sonoma Coast 100.
penner ash | Willamette Valley 105.
M E R l o TcoLumbia crest h3 | Washington 55.
provenance | Napa 60.
freemark abbey | Napa 80.
duckhorn | Napa 100.
C A B E R N E T S A U v I G N o Nwoodwork | California 50. (HouSe)
coLumbia | Washington 55. (premium)
newton | Napa 60.
coppoLa director's cut | Alexander Valley 70.
andrew wiLL | Washington 100.
freemark abbey | Napa 120.
Justin isosceLes | Paso Robles 140.
siLver oak | Alexander Valley 155.
caymus | Napa 165.
o T H E R vA R I E TA l Sconundrum, white bLend | California 72.
penner ash rubeo, pinot-syrah bLend | Willamette 72.
kaiken, maLbec | Argentina 70.
Luca, maLbec | Argentina 80.
prisoner, Zin bLend | California 90.
orin swift abstract, grenache | California 85.
duckhorn paraduxx, Zin bLend | Napa 90.
LamoLe di LamoLe, chianti cLassico | Italy 65.
two hands angeLs' share | Australia 95.
hourgLass hg3, red wine | Napa 100.
girard artistry, red wine | Napa 115.
*Bartenders & Cashiers - $100 eaCh for three hour duration; $50 per eaCh additional hour.
aBove paCkages priCed for (3) hour duration. We reCommend one Bar for ever 50-75 guests.
all food & Beverage priCes are suBJeCt to a 22% serviCe Charge and a 8.25% sales taX.