Catering and Events -

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

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