Fall Menu 2020
Displays:
Charcuterie including cheese, smoked meats, fruit, nuts, preserves and honey, pickles, Dijon mustard, crackers and crostini
Board for 8– 10 guests
Full table display $200-$500
Fresh fruit displays with chocolate, caramel and fruit dip
$150 -$300
Doughnut tower table
$150
Dessert table (listed below)
$200
Appetizer platters or passed hors oeuvres:
$400 minimum
Tier one: $1 each
Bacon wrapped figs stuffed with almonds
Beets with ricotta and can candies pistachios
Smoked salmon and chive deviled eggs
Tier two: $2 each
Mushroom, caramelized onion and goat cheese tart
Sweet potato fritters with brown sugar cinnamon triple cream with candied pecans
Crispy parmesan smashed fingerling potatoes with caramelized onion and bacon jam
Risotto balls stuffed with smoked gouda with red pepper cream sauce drizzle
Red wine braised beef on polenta cakes
Crispy chicken chunks with mini pumpkin waffles with siracha honey drizzle
Tier three: $3 each
Pork loin skewers with raspberry balsamic drizzle and blue cheese crumbles
Grilled strip steak on ciabatta with horseradish cream
Stuffed crapes with ham and gruyere cheese topped with a Mornay sauce drizzle
Mini pumpkin squash ravioli in browned butter
Bruleed white wine poached pear and marzcapone cheese tart topped with crispy prosciutto
Tier four: $4 each
Lamb chops lollipops with salsa verde and crumbled feta
Lump Crab cakes topped with remoulade, pickled red onion and micro greens
Sliced beef tenderloin sliders
Pecan chicken skewers with peach bourbon glaze
Sweet Treats:
Tier one: $1 each piece (white, milk, and dark chocolate)
Buckeyes with peanut butter fudge dipped in chocolate
Rich chocolate truffles
Turtles with caramel, cashews and pecans dipped in chocolate
Mini Neapolitan cannoli with chocolate, strawberry and vanilla ricotta and chocolate chip
filling
Tier two: $2 each piece (All tier two desserts are available in mini size for $1 each)
Bourbon chocolate pecan tarts
Individual blackberry cobbler with vanilla bean whipped cream
Flourless chocolate cake with blueberry whipped cream and fresh blue berries
Pumpkin roll
Lemon cream cheese bars
- $500 minimum orders
- $125 staff labor cost
Plated Meals
All meals include one soup or salad, one main entrée and two sides. Includes yeast rolls and honey butter
Soup:
Butternut squash bisque
Tortellini, sausage and spinach soup
Creamy chicken gnocchi
OR
Salad:
Blueberry salad with fresh blue berries, crumbled blue cheese, pickled red onion and sunflower seeds with creamy garlic dressing
Apple walnut salad with mixed lettuce greens with green apple, candied walnuts, shallot and Champagne vinaigrette
Warm Panzanella salad with rustic focaccia croutons, wilted spinach, sundried tomatoes and red onion topped with garlic and bacon vinaigrette
Toasted almond goat cheese salad with goat cheese balls rolled in sliced almonds and baked until warm and melty then topped on a salad of mixed lettuce greens, dried cherries and cherry balsamic dressing
Cider glazed Autumn pork loin (roulade pinwheels) stuffed with wild rice pilaf and autumn vegetable with shaved brussels sprouts, roasted squash, apples and cranberries
Main entrees:
$25/person for 25 or more guest $30/person for under 25 guests
Cider glazed Autumn pork loin (roulade pinwheels) stuffed with wild rice pilaf and autumn vegetable with shaved brussels sprouts, roasted squash, apples and cranberries
Grilled Chicken breast (roulade, pinwheels ) stuffed with spinach, mozzarella and sundried tomatoes topped with red pepper coulis
Chicken Marsala with mushroom cream sauce ( can be served with handmade pasta as one side option)
Smoked turkey breast with apricot rum glaze
Siracha garlic honey pork chops
$30/person for 25 or more guest $35/person for under 25 guests
Pumpkin and ricotta gnocchi sautéed in brown butter served with Tuscan chicken in a parmesan cream sauce
New York strip steak topped with Montpellier butter
Pecan crusted local trout with bourbon peach chutney
Red wine braised beef short rib
$35/person for 25 or more guest $40/person for under 25 guests
Grilled carved leg of lamb with salsa verde herbed vinaigrette
Carved beef tenderloin fillet with red wine demi glaze
Lobster risotto topped with garlic butter scallops
Seared duck confit with cognac black cherry gastric
Vegetarian options:
$25 each guest
Autumn butternut squash stuffed with wild rice pilaf and autumn vegetable with shaved brussels sprouts, apples and cranberries with maple cider gastric
Mediterranean Quinoa stuffed zucchini boats with tri colored quinoa, feta, olives, tomatoes and chickpeas and red peppers
$30 each guest
Handmade pumpkin ricotta ravioli with a basil cream sauce
Mushroom wellington with spinach, farro, mushrooms, carrots and squash wrapped in flaky puffed pastry
Sides - choose two
Sweet potato souffle with pecan strudel
Cornbread and sausage stuffing
Baked mac and cheese
Southern corn casserole
Homestyle green beans with ham
Mashed potatoes with boursin triple cream
Parmesan crusted smashed fingerling potatoes with bacon onion jam
Creamy goat cheese polenta
Sautéed French green beans with sliced almonds and brown butter
Tomato stuffed with creamy spinach and artichoke topped with asiago
Broccolini with lemon herbed butter
Desserts: $5 each guest - $50 minimum
Chocolate peanut butter pie
Bourbon chocolate pecan tart
Flourless chocolate cake with blueberry whipped cream and fresh blueberries
Individual blackberry cobbler with vanilla bean whipped cream
Pumpkin roll
Lemon cream cheese bars
- $500 minimum
- $125 staff labor cost each staff member
Buffet
Salad / Soup Course:
$65 – 20 to 25 portions
Blueberry salad with fresh blue berries, crumbled blue cheese, pickled red onion and sunflower seeds with creamy garlic dressing
Apple walnut salad with mixed lettuce greens with green apple, candied walnuts, shallot and Champagne vinaigrette
Warm Panzanella salad with rustic focaccia croutons, wilted spinach, sundried tomatoes and red onion topped with garlic and bacon vinaigrette
Toasted almond goat cheese salad with goat cheese balls rolled in sliced almonds and baked until warm and melty then topped on a salad of mixed lettuce greens, dried cherries and cherry balsamic dressing
Butternut squash bisque
Tortellini, sausage and spinach soup
Creamy chicken gnocchi
Main course:
$70 each hotel pan – 20 to 25 portions
Cabbage rolls with caraway sauerkraut
Smoked turkey with apricot rum glaze
Italian sausage lasagna with handmade pasta sheets and fresh tomato basil sauce
Butternut squash lasagna with handmade pasta sheets and parmesan cream sauce
Chicken marsala in a creamy mushroom sauce with handmade fettucine pasta
Stuffed chicken with spinach, sun dried tomatoes and mozzarella topped with red pepper cream sauce
$80 each hotel pan – 20 to 25 portions
Cider glazed Autumn pork loin (roulade) stuffed with wild rice pilaf and autumn vegetable with shaved brussels sprouts, roasted squash, apples and cranberries
Pecan crusted local trout with apricot rum chutney
Marinated pork tenderloin medallions with peach bourbon chutney
Red wine braised beef on a bed of creamy polenta
Sides:
$55 each hotel pan – 20 to 25 portions
Hash brown casserole
Sweet potato souffle with pecan strudel
Southern corn casserole
Homestyle green beans with ham
Sautéed French green beans with sliced almonds and brown butter
Cornbread and sausage stuffing
Baked mac and cheese
Mashed potatoes with boursin triple cream
Parmesan crusted smashed fingerling potatoes with bacon onion jam
Sweet treats:
$55 – 20 to 25 portions
Chocolate peanut butter pie
Bourbon chocolate pecan tart
Flourless chocolate cake with blueberry whipped cream and fresh blueberries
Individual blackberry cobbler with vanilla bean whipped cream
Pumpkin roll
Lemon cream cheese bars
- $500 minimum
- $125 staff labor cost each staff member