THE CARVERY
Roasted Breast of Turkey
Served with Cranberry Relish and Herb Mayo
Serves 40 guests
225
Smoked Pit Ham
Served with Assorted Mustards
Serves 50 guests
250
Roasted Pork Loin
Served with Roasted Garlic Aioli and Apple Cranberry Chutney
Serves 30 guests
250
Leg of Lamb
Served with Lingonberry Demi and Mint Sauce
Serves 30 guests
300
Prime Rib
Served with Au Jus and Creamy Horseradish Sauce
Serves 30 guests
350
Roast Sirloin of Beef
Served with Au jus and Creamy Horseradish Sauce
Serves 30 guests
300
Tenderloin of Beef
Served with Gorgonzola Demi and Sauce Béarnaise
Serves 20 guests
375
Sesame Seared Tuna Loin
Served with Wasabi Chantilly Pickled Ginger
Serves 30 guests
350
CHEF'S CULINARY FAVORITES
Minimum 50 guests required
$100 Chef Attendant Charge per 1 ½ hours
Asian Station
Teriyaki Rice Bowl with Seasoned Beef and Chicken
Asian Vegetables with Teriyaki Glaze
Steamed Rice
Asian Chicken Salad
Sautéed Chicken, Chinese Cabbage, Peanuts,
and Black Sesame Seeds with Sweet Soy Miso Vinaigrette
Lettuce Chicken Wraps
Sautéed Chicken, Green Onions and
Water Chestnuts with a Sesame Teriyaki Glaze
10 per person
Chocolate Fondue
Served with Fresh and Dried Fruit,
Pound Cake and Pretzels
7 per guest
Pasta Station
Radiatore Pasta, Peppers, Mushrooms
and Zucchini in Genovese Pesto
Fusilli Pasta with Shrimp and Scallops
in a Pancetta and Basil Alfredo Sauce
Tortellini with Grilled Chicken Breast
in a Tomato Basil Sauce
9 per person
Add Wild Mushroom Risotto
2 per guest
Dessert Station
Bananas Foster, Cherries Jubilee,
Peach Melba with Vanilla Ice Cream
10 per guest
Sundae Bar
Ice Cream and Assorted Toppings
8 per guest
