Capital city club. Hot and Cold Hors d oeuvres and Tea Sandwiches

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Jerome Dennis
5 years ago
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1 Hot and Cold Hors d oeuvres and Tea Sandwiches Fruit and Cheese Mirror Seasonal Fruit and Berry Platter Imported and Domestic Cheeses Vegetables Herb Cheese Stuffed Fried Mushrooms Mini Fried Green Tomatoes With Red Pepper Aioli Grilled Vegetable Canapés Vegetable Asian Spring Rolls Pastrami Smoked Salmon With Cream Cheese and Fried Capers on Crostini Beef and Chicken Mini Chicken Wellingtons Rosemary Lamb Lollipops Mini Beef Wellingtons Sesame Chicken and Pineapple Brochettes Pecan Crusted Chicken Nuggets Chinese Mini Meatballs With Hoisen Sauce Fried Chicken Tenders With Honey Dijon Mustard Sauce Sliced Cold Beef Tenderloin With Grilled Vegetables, Balsamic Vinaigrette

2 Hot and Cold Hors d oeuvres and Tea Sandwiches (Continued) Seafood Prosciutto Wrapped Gulf Shrimp Seared Ahi Tuna Brochettes With a Ginger Glaze Applewood Smoked Bacon Wrapped Scallops Maine Lobster Tempura Brochettes Cold Smoked Salmon With Dill Crème Cheese on Toasted Crostini Mini Crab Cakes With Lemon Aioli Jumbo Shrimp Cocktail Fried Cajun Popcorn Crawfish Tails Assorted Tea Sandwiches Dill Cucumber Smoked Salmon Chicken and Tuna Salad Roma Tomato and Basil Honey Baked Sliced Ham in Buttermilk Biscuits with Dijon

3 entrées All entrée selections include your choice of Mixed Field Green House Salad with Fresh Strawberries, Feta Cheese and Candied Walnuts and choice of Dressing; or Caesar Salad with Romaine Hearts and Parmesan Croutons with Caesar Dressing, Assorted Breads and CCC Crackers. Carving Station Chef - Attendant Upon Request CHICKEN ENTRéES Chicken Piccata Greek Chicken With Olives, Feta Cheese, Herbs in a White Wine Butter Sauce Chicken Cordon Bleu Medallions Pecan Crusted Chicken With Bing Cherry Remoulade Chicken Bordelaise With Brown Bordelaise Mushrooms, Onions and Peppers Chicken and Vegetable Kebabs With Ginger Soy Sauce Blackened Chicken With Garlic Crème Sauce Chicken Almandine Grilled Southwest Chicken With Peppers, Onions and Corn Salsa Roasted Chicken With Tarragon Crème Artichoke and Wild Mushroom Stuffed Chicken Breast With Béarnaise Chicken Marsala Duck, Quail and Turkey ENTRéES Roasted Canadian Maple Duck With Orange Marmalade Sauce Boneless Roasted Duck Breast With Sundried Cranberry Sauce Grilled Boneless Quail Medallions With White Wine Butter Reduction Boneless Smoked Turkey Breast With Giblet Gravy

4 entrées (Continued) Beef ENTRéES Herb Roasted Prime Rib With Horseradish Jus or With a Rosemary Shallot Reduction Sliced New York Strip Loin With Bordelaise Sauce or With Wild Mushrooms and a Sherry Reduction Grilled Beef Tenderloin Medallions With Cognac Au Poirve Grilled Beef Tenderloin Oscar With Crabmeat and Hollandaise Beef Wellington Duck Paté With Wild Mushrooms Beef Tenderloin and Vegetable Kebab With a Tomato Caper Vinaigrette Petit Filet Mignon Bordelaise Grilled Marinated Hanger Steak With Caramelized Onions and Burgundy Mushrooms Grilled Petit Sirloin Steak With Peppers and Onions Veal, Pork and Lamb ENTRéES Veal Scaloppini Provençal Veal Parmesan Orzo Pasta Veal Florentine in Garlic Wine and Butter Veal Marsala Braised Veal Medallions With a Blackberry Sauce Veal Oscar With Crabmeat and Hollandaise

5 entrées (Continued) Veal, Pork and Lamb ENTRéES (continued) Braised Pork Loin Dijon Apple Pecan Stuffed Pork Chops Grilled Boneless Pork Medallions With a Port Wine Crème Reduction Pulled Pork BBQ Brisket With Silver Dollar Rolls Chipotle BBQ Baby Back Ribs Braised Lamb Shanks With Mint Pesto Rosemary Grilled Lamb Chops SEAFOOD Atlantic Salmon Grilled or Pan Sautéed Newberg Black and White Sesame Salmon With a Ginger Glaze Pecan Crusted Salmon With a Garlic Beurre Blanc Bourbon Marinated Salmon Fillet Grilled Salmon Oscar With Crabmeat and Hollandaise Savannah Style Shrimp and Peppers With Sausage and Smoked Tomato Grits Seared Grouper With a Tomato Basil Vinaigrette Jumbo Crab Stuffed Shrimp in a Lobster Velouté Lump Crab Cakes Shrimp Scampi Jumbo Shrimp Tempura With Horseradish Cocktail

6 Choice of Vegetables Grilled Asparagus With Garlic Butter Seasonal Grilled Vegetables With Portobello Mushrooms, Carrots, Squash and Zucchini Broccoli and Cauliflower Casserole Fresh Green Beans With Sesame Seeds and Garlic Snap Peas Southern Cole Slaw Stir Fry Asian Vegetables Steamed Broccoli Braised Kale Collards and Cabbage Sautéed Garlic Spinach Burgundy Wild Mushroom Selection Creamed Corn Fire Roasted Corn on the Cob Fried Okra BBQ Baked Beans Choice of STarch Traditional Wild Rice Pilaf Golden Raisin Rice Pilaf Smoked Tomato Grits Jalapeño Cheddar Grits Mashed Potatoes White Cheddar, Garlic and Horseradish Sweet Mashed Potatoes With Cinnamon and Marshmallow Herb Roasted New Potatoes Parsley and Butter Red Potatoes Potatoes Au Gratin Wild Mushroom Risotto Parmesan Orzo House-Made Potato Chips

7 Choice of Pastas Assorted Raviolis and Tortellinis Choose from Spinach, Tomato or Cheese Pasta Alfredo Pasta Carbonara Penne Pasta With Basil Mushrooms, Red Pepper, Bacon and Sundried Tomatoes Lasagna Fusilli Pasta With Meatballs in a Marinara Sauce Dessert and Wedding cakes Elaborate display of Mini - French Pastries Strawberry Shortcake, Crème Caramel, Key Lime Pie, Pecan Diamonds, Lemon Meringue, Fruit Tartlets, Crème Brûlée, Éclairs, Cookies and Brownies Wedding Cakes by Design Bring in Picture or Design for Production Ice Cream Sundae Station Build your own Sundae Vanilla Ice Cream all Accoutrements The prices are per person, plus 6% tax and 22% service charge. Sales tax is subject to service charge.

BANQUET DINNER GUIDE

BANQUET DINNER GUIDE JANUARY 1, 2018 BOONSBORO COUNTRY CLUB 1709 BCC Drive Lynchburg, VA 24503 434.384.2111 PLATED DINNERS All dinner entrees are accompanied with your choice of the Club s house salad