SHERRY SHE CRAB SOUP WILD ARUGULA WINTER APPLE SALAD HOUSE SMOKED APPLEWOOD BACON & PLANTAIN SALAD ROASTED PARSNIP & KABOCHA SQUASH SOUP
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1 HORS D OEUVRE SHARED BEAU SOLEIL OYSTERS, CHAMPAGNE MIGNONETTE, OSSETRA CAVIAR DEVILED EGG TOAST WITH SMOKED TROUT AND PICKLED SHALLOT FRIED OKRA WITH SURRYANO COUNTRY HAM BLUE CRAB FRITTER SAUCE ROUILLE HOUSE BACON PILAU WITH SMOKED CHIPOTLE AIOLI CREMINIS STUFFED WITH CREAMED COLLARD GREENS SECOND COURSE SHERRY SHE CRAB SOUP WILD ARUGULA VIRGINIA COUNTRY HAM - PEAR CONSERVE - MUSTARD VINAIGRETTE WINTER APPLE SALAD CANDIED BLACK WALNUTS - BUTTER LETTUCE - SMOKED CRABAPPLE VINAIGRETTE HOUSE SMOKED APPLEWOOD BACON & PLANTAIN SALAD GRIDDLED CORNBREAD CROUTONS - FRISEE ROASTED PARSNIP & KABOCHA SQUASH SOUP BENNE SEED CRUNCH - BROWN BUTTER CRÈME FRAICHE PRIX FIXE 90 DOLLARS ALEXANDER SMALLS EXECUTIVE CHEF, RESTAURATEUR BANKS WHITE CHEF DE CUISINE
2 THIRD COURSE SMOKED BERKSHIRE PORK CHOP YAM HOMINY GRIT CAKE - TURNIP GREENS - APPLE CURRANT SAUCE CRISP SKATE WING MANILA CLAMS - CAULIFLOWER ROYALE - HOUSE SMOKED BACON - SCALLION EMULSION SMOTHERED LOBSTER & GULF SHRIMP CASSEROLE CREOLE CRAWFISH GRAVY - NORA MILLS PIMENTO CHEESE GRITS ($25 SUPPLEMENT) SMOKED PHARAOH QUAIL HOUSE SPICE - GIBLET CORNBREAD CAKE - CRANBERRY CARDAMOM COMPOTE PAN SEARED HALIBUT PICKLED HERBED RELISH - BLOOMSDALE SPINACH - SMOKED TOMATO FONDUE HOPPIN JOHN PILAU COUNTRY TASSO HAM - SWEET PEPPER AGRO DOLCE - CRISPY BLACK EYED PEAS WAGYU RIBEYE BONE MARROW BUTTER - CHANTERELLE MUSHROOMS SWEET POTATO PAVE - BLACKTRUFFLE GLACE DEVIANDE ($25 SUPPLEMENT) SWEET POTATO RICOTTA DUMPLINGS MOREL MUSHROOMS - TOKYO TURNIPS - COCONUT COLLARD GREENS PAN SEARED VENISON CARAMELIZED BRUSSELS SPROUTS - DUMPLING SQUASH - HUCKLEBERRY GASTRIQUE
3 FOURTH COURSE BANANA CREAM PIE SABLE BRETON - SOUR CREAM MOUSSE - BANANA SORGHUM ICE CREAM SIMPLY CHOCOLATE BOURBON MILK JAM - BURNT CARAMEL - FRIED PECANS BROWN BUTTER PECAN ICE CREAM MINT JULEP SORBET - GRANNY SMITH APPLE SORBET - BROWN BETTY CRISP VANILLA POUND CAKE TOASTED MERINGUE - PINEAPPLE & RUM - COCONUT SORBET BLACKBERRY COBBLER BROWN SUGAR BISCUIT - CORNBREAD ICE CREAM ANDY JIN PASTRY SOUS CHEF
4 SMALL PLATES SMOKED GOUDA & GRUYERE CAVATELLI & CHEESE 14 CRISPY FRIED CHICKEN GIZZARDS & LIVER BACON GREENS - HOUSE MADE HOT SAUCE 14 CHARLESTON BLUE CRAB CAKE CREOLE MOUSSELINE - WILD CHICORY SALAD - CITRONETTE 18 SEARED HUDSON VALLEY FOIE GRAS TOASTED PECAN BISCUIT - VIDALIA MARMALADE 24 GRILLED SHRIMP & CHARRED OKRA SWEET RED PEPPER REMOULADE 18
5 FIRST COURSE SHERRY SHE CRAB SOUP WILD BABY ARUGULA SURRY FARMS COUNTRY HAM - PEAR CONSERVE - PICKLED RED ONION - MUSTARD VINAIGRETTE WINTER APPLE SALAD BLACK WALNUTS - BUTTER LETTUCE - SMOKED CRABAPPLE VINAIGRETTE ROASTED PARSNIP & KABOCHA SQUASH SOUP BENNE SEED CRUNCH - BROWN BUTTER CRÈME FRAICHE SECOND COURSE SMOKED BERKSHIRE PORK CHOP YAM HOMINY GRIT CAKE - BRAISED TURNIP GREENS - APPLE CURRANT SAUCE PAN SEARED HALLIBUT PICKLED HERBED RELISH - BLOOMSDALE SPINACH - SMOKED TOMATO FONDUE HOPPIN JOHN PILAU COUNTRY TASSO HAM - SWEET PEPPER AGRO DOLCE - CRISPY BLACK EYED PEAS GRILLED PETITE FILET BONE MARROW BUTTER - CHANTERELLE MUSHROOMS - SWEET POTATO PAVE - BLACKTRUFFLE GLACE DEVIANDE SWEET POTATO RICOTTA DUMPLINGS MOREL MUSHROOMS - TOKYO TURNIPS - COCONUT COLLARD GREENS DESSERTS PRIX FIXE 55 DOLLARS ALEXANDER SMALLS EXECUTIVE CHEF, RESTAURATEUR BANKS WHITE CHEF DE CUISINE
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THE DINNER BUFFET HORS D OEUVRES TO BE PASSED (Choice of 2) Black-Eyed Pea, Corn, and Tomato Bruschetta - Antipasto Skewers Southwest Chicken Rolls - Thai Chicken and Cashew Spring Rolls Crispy Cornmeal
PRIVATE DINING AND EVENTS
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Beverage. Beverages are subject to a 20% service charge, 10.5% state sales tax and 5% city liquor tax. Prices and availability are subject to change.
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Beverage Selection. Bar Packages
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APPETIZERS SMOKED CARPACCIO Radish salad, sherry vinaigrette, Parmesan aioli 16.00
APPETIZERS GULF SEAFOOD SALAD Gulf Shrimp, local crawfish, smoked Gulf fish, Gulf crabmeat, Belgium endive, greens, crispy fried onions, Louisiana citrus vinaigrette 18.00 LOBSTER MUSHROOM RISOTTO CAKE
SEATED BREAKFAST $35 Per Person. FIRST COURSE (choice of one)
SEATED BREAKFAST $35 Per Person (choice of one) Granola Parfait Seasonal Berries, Yogurt Smoked Salmon Chive Mascarpone, Black Bread Farmed Baby Greens Salad Red and Yellow Beets, Ricotta, Mandarin Orange,
Events. DINNER BY THE BITE Passed Hors D Oeuvres. Assorted Passed Flatbreads. Assorted Sliders Based on Platters of 25 sliders
Spring/Summer Events DINNER BY THE BITE Passed Hors D Oeuvres Low Country Soup Shooter She Crab Soup Soup Shooter Tomato with Mini Grilled Cheese Caprese Kababs grape tomato, mozzarella, basil Vidalia
Dinner 1 APPETIZERS. BUTTER LETTUCE SALAD avocado, crushed hazelnuts, orange, shallot-hazelnut vinaigrette
Dinner 1 APPETIZERS BUTTER LETTUCE SALAD avocado, crushed hazelnuts, orange, shallot-hazelnut vinaigrette BRAISED LEEKS fourme d ambert, garlic toasted walnuts, sherry vinaigrette BEEF CARPACCIO roasted
SAVANNAH. (Insert Property Logo here)
WEDDING MENUS SAVANNAH Delight your event guests with savory and sweet delicacies offered at Andaz Savannah. Our expert onsite catering staff will help create the perfect menu for your event, with personalized
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke
A Green Wedding Chris & Michele September 12th 275 Guests 6:00 11:00 p.m. The Grand Lodge
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Rocky Mountain Ballroom Thanksgiving Buffet 2016
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HERONS. Dinner Gluten Free. First Course. Beef Tartare Quail Egg, Pine nuts, Horseradish, Beet-Dashi
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SUMMER ENTRÉES POULTRY YEAR-ROUND CLASSICS. SPICE BREADED CHICKEN 9.5 with Queso Blanco and Garlic Ancho Pomodoro
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By: Jason Rizzuto IRIS PACKAGE. $30.00 per person includes: 3 hors d oeuvres to be passed 1 salad 2 accompaniments 1 entrée
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PAN SEARED STRIPED BASS spinach leek risotto, braised fennel, partially dehydrated cherry tomatoes, kalamata olives $34
SEAFOOD ENTREES Chef Paired Items Parties may choose up to two entrée selections and one selection of any other course. There will be a $2 upcharge per plate for any more than two entrée choices with a
A LA CARTE All prices are subject to a 24% service charge, 8% sales tax and 2% DBIF.
2018 HOLIDAY MENUS A LA CARTE HOT HORS D OEUVRES Passed or displayed. Priced per piece, 25-piece minimum order per selection. ARTICHOKE BEIGNET french onion aioli, gremolata $5 VEGETABLE SPRING ROLL sweet
BUFFET DINNERS. Fennel & Orange Salad Golden Raisins Citrus Honey Dressing. Butternut Squash Bisque Spiced Cream
2015 Holiday Menus BUFFET DINNERS All meals are served with our Regular & Decaffeinated Coffees and a Selection of Fine Teas. Buffets are for 50 or more people. A 25% surcharge applies for less than 50
Oysters on the half shell. Point Judith Sweet Chili Calamari. white truffle caviar Deviled Eggs. Shrimp Sauté. ahi tuna TartarE. Jumbo Lump Crab Cakes
Hors D oeuvres Shellfish Sampler Oysters, Jumbo Lump Crabmeat, Cocktail Shrimp $14 per person shrimp Cocktail $4.50 per piece I $54 per dozen Oysters on the half shell $3 per piece I $36 per dozen Point