HORS D’OEUVRES – Choice of Two
- SPINACH RISOTTO STUFFED MUSHROOMSMushroom caps filled with rich, creamy risotto and lightly dusted with Romano cheese
- BACON WRAPPED WATER CHESTNUTSLightly glazed with honey cracked pepper sauce
- CHICKEN SALAD STUFFED PHYLLO CUPSHouse-made chicken salad made of chicken, mayonnaise, red onion, celery and almonds. Served in petite phyllo cups
- MINI CHEESEBURGERSHandmade all beef patties on mini brioche buns with thinly sliced red onions and dill pickle slices. Served with ketchup and mustard
- SPINACH AND ARTICHOKE FONDUEWarm, creamy dip with spinach, tender artichokes and melted cheeses, served with crisp corn tortilla chips
- BUFFALO CHICKEN DIPSmooth and creamy with just the right amount of kick, served with crisp corn tortilla chips
- CHICKEN DRUMMIESFrenched chicken legs fried and served with Asian, barbeque and buffalo sauces
- LOADED POTATO CUPSPetite red skins stuffed with sharp cheddar, crisp bacon, fresh scallions and sour cream
- TRADITIONAL DEVILED EGGSGarnished with a sprig of chive and paprika
- COCKTAIL MEATBALLSA blend of beef and pork, served with marinara or barbeque sauce
- FRESH VEGETABLE DISPLAYSeasonal, fresh, crisp vegetables served with choice of ranch, bleu cheese or roasted red pepper dip
- FRESH FRUIT DISPLAYFresh seasonal fruit served with choice of chocolate peanut butter dip or strawberry cream cheese dip
- SHRIMP DISPLAYLarge Gulf shrimp served with vodka cocktail sauce and lemon wedges.
- LETTUCE WRAPSMarinated Asian chicken or shrimp and julienned vegetables in bibb lettuce with soy dipping sauce
- DOMESTIC CHEESE BOARDFeaturing gorgonzola, cheddar, swiss, provolone, pepper jack, smoked gouda and muenster, garnished with walnuts, cranberries and grapes; with gourmet crackers
- BRUSCHETTA DISPLAYParmesan crusted ciabatta bread served with basil marinated tomatoes
- CHARCUTERIEA selection of cured meats including prosciutto, soppresetta, chorizo and artisanal cheeses; fontina and gruyere, olives, red peppers, roasted garlic and seasoned flat bread
ENTREES – Choice of Two
- ASIAGO CHICKENLightly breaded and topped with rich creamy asiago cheese sauce
- CHICKEN MARSALALightly breaded chicken in traditional Marsala wine mushroom sauce
- BLACKENED CHICKENBlackened chicken with smoky tasso cream sauce
- CARIBBEAN JERK CHICKENGrilled marinated chicken breast covered with fresh pineapple mango salsa
- SLOW ROASTED ROSEMARY CHICKENBone-in chicken breast marinated with olive oil, lemon juice and rosemary, served with chicken jus
- ASIAN FLANK STEAKTender, biased cut steak served in a sweet teriyaki glaze
- BEEF TIPSBraised beef tenderloin tips slow cooked in a rich burgundy mushroom sauce
- BRAISED BEEF SHORT RIBSSlow cooked until tender in rich demi au jus
- PORK SCALLOPINIRoasted pork in a creamy sage sauce
- LASAGNA PRIMAVERAPasta sheets layered with fresh zucchini, spinach and portabella mushrooms and rich, creamy parmesan sauce
- GRILLED SALMONChoice of mildly flavored lemon dill sauce or fresh pineapple mango salsa
- *CHEF CARVED MEATSChoice of One
- Top round roast with mushroom sauce
- Pork loin with apple cranberry relish
- Roast turkey with gravy
- Pineapple glazed ham
- USDA Prime Rib of beef with hickory au jus and horseradish for an additional $2 pp
*Additional $50 fee for on-site chef
SIDES – Choice of Two
Wild Rice Pilaf, Parsley New Potatoes, Penne Pasta with Marinara or Alfredo Sauce, Au Gratin Potatoes, Chef’s Roasted Seasonal Vegetables, Fresh Green Beans,
Chive or Roasted Garlic Mashed Potatoes, Oven Roasted Brussel Sprouts, Smashed Red Skin Potatoes, Vegetable Orzo Pasta Salad, Honey Glazed Carrots,
Southern Style Corn, Gourmet Macaroni & Cheese, Roasted Root Vegetables, Sautéed Summer Squash, Garlic Mushroom Quinoa
HORS D’OEUVRES – Choice of Two
- SPINACH RISOTTO STUFFED MUSHROOMSMushroom caps filled with rich, creamy risotto and lightly dusted with Romano cheese
- BACON WRAPPED WATER CHESTNUTSLightly glazed with honey cracked pepper sauce
- CHICKEN SALAD STUFFED PHYLLO CUPSHouse-made chicken salad made of chicken, mayonnaise, red onion, celery and almonds. Served in petite phyllo cups
- MINI CHEESEBURGERSHandmade all beef patties on mini brioche buns with thinly sliced red onions and dill pickle slices. Served with ketchup and mustard
- SPINACH AND ARTICHOKE FONDUEWarm, creamy dip with spinach, tender artichokes and melted cheeses, served with crisp corn tortilla chips
- BUFFALO CHICKEN DIPSmooth and creamy with just the right amount of kick, served with crisp corn tortilla chips
- CHICKEN DRUMMIESFrenched chicken legs fried and served with Asian, barbeque and buffalo sauces
- CHARCUTERIEA selection of cured meats including prosciutto, soppresetta, chorizo and artisanal cheeses; fontina and gruyere, olives, red peppers, roasted garlic and seasoned flat bread
- COCKTAIL MEATBALLSA blend of beef and pork, served with marinara or barbeque sauce
- LOADED POTATO CUPSPetite red skins stuffed with sharp cheddar, crisp bacon, fresh scallions and sour cream
- FRESH VEGETABLE DISPLAYSeasonal, fresh, crisp vegetables served with choice of ranch, bleu cheese or roasted red pepper dip
- FRESH FRUIT DISPLAYFresh seasonal fruit served with choice of chocolate peanut butter dip or strawberry cream cheese dip
- SHRIMP DISPLAYLarge Gulf shrimp served with vodka cocktail sauce and lemon wedges.
- LETTUCE WRAPSMarinated Asian chicken or shrimp and julienned vegetables in bibb lettuce with soy dipping sauce
- TRADITIONAL DEVILED EGGSGarnished with a sprig of chive and paprika
- DOMESTIC CHEESE BOARDFeaturing gorgonzola, cheddar, swiss, provolone, pepper jack, smoked gouda and muenster, garnished with walnuts, cranberries and grapes; with gourmet crackers
- BRUSCHETTA DISPLAYParmesan crusted ciabatta bread served with basil marinated tomatoes
ENTREES – Choice of One
- PINEAPPLE GLAZED SMOKED HAMThick sliced ham with pineapple glaze
- ASIAGO CHICKENLightly breaded and topped with rich, creamy asiago cheese sauce
- CHICKEN MARSALALightly breaded chicken in traditional Marsala wine mushroom sauce
- SLOW ROASTED ROSEMARY CHICKENBone-in chicken breast marinated with olive oil, lemon juice and rosemary, served with chicken jus
- CARIBBEAN JERK CHICKENGrilled marinated chicken breast covered with a blend of sweet pineapple mango salsa
- PORK SCALLOPINIRoasted pork in a creamy sage sauce
- ASIAN FLANK STEAKTender, biased cut steak served in a sweet teriyaki glaze
- BEEF TIPSBraised beef tenderloin tips slow cooked in a rich burgundy mushroom gravy
- BRAISED BEEF SHORT RIBSSlow cooked until tender in rich demi au jus
- PENNE PASTAPesto sauce made with basil and pine nuts, grilled chicken and chef’s roasted seasonal vegetables topped with romano cheese
- PASTA WITH MEATBALLSPasta with marinara sauce and handmade beef and pork meatballs
SIDES – Choice of Two
Wild Rice Pilaf, Parsley New Potatoes, Penne Pasta with Marinara or Alfredo Sauce, Au Gratin Potatoes, Chef’s Roasted Seasonal Vegetables, Fresh Green Beans,
Chive or Roasted Garlic Mashed Potatoes, Oven Roasted Brussel Sprouts, Smashed Red Skin Potatoes, Vegetable Orzo Pasta Salad, Honey Glazed Carrots,
Southern Style Corn, Gourmet Macaroni & Cheese, Roasted Root Vegetables, Sautéed Summer Squash, Garlic Mushroom Quinoa
CHOICE OF SALAD
- MIXED GREEN SALADCherry tomatoes, house made croutons, bleu cheese crumbles, toasted walnuts, almonds or pecans and served with balsamic vinaigrette
- CLASSIC WEDGECrisp bacon, egg, red onion, bleu cheese crumbles and served with ranch dressing
HORS D’OEUVRES – Choice of Three
- COCKTAIL MEATBALLSA blend of beef and pork, served with marinara or barbeque sauce
- SPINACH RISOTTO STUFFED MUSHROOMSMushroom caps filled with rich, creamy risotto and lightly dusted with Romano cheese
- BACON WRAPPED WATER CHESTNUTSLightly glazed with honey cracked pepper sauce
- CHICKEN SALAD STUFFED PHYLLO CUPSHouse-made chicken salad made of chicken, mayonnaise, red onion, celery and almonds. Served in petite phyllo cups
- MINI CHEESEBURGERSHandmade all beef patties on mini brioche buns with thinly sliced red onions and dill pickle slices. Served with ketchup and mustard
- SPINACH AND ARTICHOKE FONDUEWarm, creamy dip with spinach, tender artichokes and melted cheeses, served with crisp corn tortilla chips
- BUFFALO CHICKEN DIPSmooth and creamy with just the right amount of kick, served with crisp corn tortilla chips
- DOMESTIC CHEESE BOARDFeaturing gorgonzola, cheddar, swiss, provolone, pepper jack, smoked gouda and muenster, garnished with walnuts, cranberries and grapes; with gourmet crackers
- TRADITIONAL DEVILED EGGSGarnished with a sprig of chive and paprika
- CHICKEN DRUMMIESFrenched chicken legs fried and served with Asian, barbeque and buffalo sauces
- LOADED POTATO CUPSPetite red skins stuffed with sharp cheddar, crisp bacon, fresh scallions and sour cream
- FRESH VEGETABLE DISPLAYSeasonal, fresh, crisp vegetables served with choice of ranch, bleu cheese or roasted red pepper dip
- FRESH FRUIT DISPLAYFresh seasonal fruit served with choice of chocolate peanut butter dip or strawberry cream cheese dip
- SHRIMP DISPLAYLarge Gulf shrimp served with vodka cocktail sauce and lemon wedge. May be served in shooters
- LETTUCE WRAPSMarinated Asian chicken or shrimp and julienned vegetables in bibb lettuce with soy dipping sauce
- BRUSCHETTA DISPLAYParmesan crusted ciabatta bread served with basil marinated tomatoes
- CHARCUTERIEA selection of cured meats including prosciutto, soppresetta, chorizo and artisanal cheeses; fontina and gruyere, olives, red peppers, roasted garlic and seasoned flat breads
ENTREES – Choice of One or Two
- ROASTED HALF CHICKENMarinated in fresh herbs and served with roasted garlic mashed potatoes and chef’s roasted seasonal vegetables
- LEMON DILL SALMONServed with wild rice pilaf and chef’s roasted seasonal vegetables
- STUFFED CHICKEN BREASTSausage and polenta filling topped with garlic cream sauce, roasted garlic mashed potatoes and chef’s roasted seasonal vegetables
- PANCETTA AND PEAR-STUFFED PORKChops or loin served over au gratin potatoes with chef’s roasted seasonal vegetables
- SURF & TURFFilet prepared with house made demi-glace and choice of grilled shrimp skewer or crab cake topped with remoulade, served with roasted garlic mashed potatoes and chef’s roasted seasonal vegetables
- BARRAMUNDI FRESHWATER FISHBarramundi is oven roasted and has a mild buttery flavor, very moist and succulent served with tomato caper relish, wild rice pilaf and chef’s roasted seasonal vegetables
- PRIME RIBUSDA prime rib of beef topped with hickory au jus served with roasted garlic mashed potatoes and chef’s roasted seasonal vegetables.