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Menus
The following list is a sample of menu ideas. If you have a specific request, please let us know and our chefs will design a menu or food item just for you.
French Service Style
Plated Salad
- Field greens salad with spiced pecans, feta cheese crumbles, dried cranberries, sesame-poppy seed dressing.
- Assorted rustic breads and butter
French Served Entree
- Breast of chicken medallions, stuffed with spinach and ricotta cheese, served with chardonnay wine-cream sauce
- Salmon filet with artichoke mousse and lemon-butter sauce
- Parmesan-crusted red-skin mashed potatoes garnished with chopped chives
- Bouquet of seasonal vegetables with asparagus, carrots, zucchini, yellow squash
Plated Meal Style
Served DUO Dinner
- Mixed greens salad with pears, grapes, pistachios, dried cranberries, gorgonzola cheese crumbles, and pear-gorgonzola vinaigrette dressing
- Assorted rustic breads and butter
- Intermezzo mango sorbet garnished with mint leaves
- Filet mignon with marsala wine sauce and mushroom crown
- Broiled lobster tail with cognac cardinal sauce
- Entrees served with a bouquet of buttered asparagus and garlic and herb mashed potatoes
Served CHOICE Dinner
- Field greens salad with dried cranberries, beets, feta cheese crumbles and raspberry vinaigrette dressing
- Assorted rustic breads and butter
Choice of entree:
- Broiled black pepper short rib steak with au jus and mushroom garnish
- Salmon filet with tomatillo and apple salsa
- Grilled portobello mushrooms, stuffed with zucchini and red pepper concasse, served with marinara sauce and parmesan cheese
- Entrees served with a bouquet of seasonal vegetables and rosemary roasted red bliss potatoes
Family Style
- A traditional Caesar salad of romaine lettuce, croutons, and grated parmesan, served with Caesar dressing
- Parmesan focaccia stick bread and butter
- Grilled sirloin strips peppercorn served with au jus and horseradish-cream sauce
- Garlic mashed potatoes
- Chef’s Table signature chicken crepes filled with chicken with baked signature sauce
- Fresh seasonal vegetable bouquet tied with julienne of spring onions
- Four-cheese ravioli, pesto alfredo sauce, ravioli stuffed with ricotta cheese, cream cheese, mozzarella, and provolone, served in a pesto-alfredo cream sauce with a touch of marinara
Buffet Style
- Garden salad with dried cranberries, toasted walnuts, blue cheese crumbles, and vinaigrette dressing
- Sliced bread and butter
- Roast prime rib of beef, carved at the buffet, served with au jus, horseradish-cream sauce, and mushroom garnish
- Breast of chicken medallions, stuffed with risotto and mushrooms, served with chardonnay cream sauce
- Grilled portobello mushrooms, stuffed with zucchini and red pepper concasse, served with marinara sauce and parmesan cheese
- Bouquet of honey ginger glazed carrots with toasted almonds
- Rosemary roasted red bliss potatoes
Vegetarian Style
- Wild mushroom moussaka
- Vegetarian shepherd’s pie
- Baked polenta with provolone, roasted peppers, and mushrooms
- Traditional southwest lasagna with layers of corn tortillas, black beans, cheese, corn, fresh cilantro, and tomatoes
- Baby spinach salad with red onions, pears, candied walnuts, gorgonzola croutons, and toasted brown sugar-apple cider dressing
- Thai noodle salad
- Corn pudding soufflé
- Tandoori grilled vegetables
- Artisan bread basket
Stations Style
Pasta Station
- Penne pasta primavera served with asparagus tips, sun-dried tomatoes, and red sauce
- Bow tie pasta à la crema served with grilled breast of chicken strips
- Home assorted focaccia served with parmesan-black pepper-virgin olive oil dip
Mashed Potato Station
Idaho mashed potatoes and bourbon sweet potatoes
- Accompaniments include chopped broccoli florets, bacon crumbles, shredded cheese, chopped jalapeño, chives, sour cream, whipped butter, gravy, cranberry sauce, chopped walnuts, and brown sugar
Steamed shrimp (21–25) and grits
- Accompaniments include pico de gallo salsa (with jalapeño), chives, shredded cheddar cheese, and grated parmesan cheese
- Served in plastic martini glasses
Beef Carving Station
- Slow-roasted top round of beef, carved at the buffet, served with au jus, horseradish-cream sauce, and mushroom garnish
- Bouquet of string beans almandine
- Rosemary roasted red bliss potatoes
Asian Delicatessen
- Smoked salmon roulade with caper relish and crisp scallions
- California roll (avocado, crabstick), Pacific roll (smoked salmon, mango, cream cheese, and asparagus), Avocado cucumber roll, Spicy tuna roll
- Served in bamboo steamer baskets garnished with banana and palm leaves decorated with tropical fruits – Crispy Spring Rolls, Crab Sui Mei, Chicken Dumplings, Mussels Marinara
- Mandarin Duck Rolls – Peking duck rolled in pancakes with spring onion and hoisin sauce
- Maryland mini-crab cakes with coleslaw, caper remoulade sauce served on a ramekin
Cocktail Reception (hors d’oeuvres/tapas)
Vegetarian Station
- Gazpacho and cold garlic soup with grapes, accompanied with focaccia stick, cucumber, red pepper, and chopped hard-broiled eggs
- Chickpea and spinach casserole garnished dry pimento
- Artichoke hearts and asparagus salad
Meat Station
- Seared black angus filet mignon sliders served with arugula and horseradish sauce accompanied with french fries and ketchup
- Duo lemon-garlic lamb chops served with minted couscous salad
- Trio tiny meatballs skewer in garlic-white sauce with orange and fennel salad
- Chicken crepes and roasted bell pepper salad
Seafood Station
- Warm lump crab with almonds accompanied with pita chips
- Shrimp ceviche (21–25 count) garnished with cilantro and clams casino royal accompanied with popcorn (3 shrimp and 1 clam)
- Seared ahi tuna medallions on field greens salad with sesame dressing and wasabi-cream garnish
- Duo bruschetta with sardines with mussel over rectangular cocktail cracker with red pepper sauce, goat cheese, and onion with garnish
Dessert
- Mini crème brûlée
- Mango smoothie garnished with mint leaves
- VIP milk chocolate-passion fruit mousse cake garnished with tropical toppings
Picnic Style
- Garden tossed salad with tomatoes, cucumbers, shredded carrots, radishes, and sweet yellow and red julienned peppers with fresh herbed ranch vinaigrette or sesame-poppy seed dressing
- Corn bread with butter
- Smoked beef brisket with buns
- Herb-roasted bone-in chicken
- Old-fashioned potato salad
- Southern-style macaroni and cheese with crunchy top
- Molasses home baked beans
- Creamy cole slaw
- Watermelon salad with fresh mint
- Potato chips and pretzels
Breakfast Style
Omelet Station
- Build-your-own omelet with choice of sliced mushrooms, chopped spinach, chopped tomatoes, western toppings (onions/peppers), jack and cheddar cheeses, and bacon tips
French Toast Station
- French toast bar with toppings to include fresh sliced bananas, strawberries, and blueberries with whipped cream dollops and/or powdered sugar
Breakfast Meats Station
- Crispy turkey bacon served with maple-ginger pan sauce on the side
- Braised sweet Italian sausage tips with sautéed green peppers and onions
- Homemade fried potatoes with roasted red and yellow peppers and diced Vidalia onions
- Waldorf salad
