BANQUET MENUS FRENCH PICNIC 18 TOMATO BASIL BISQUE FRENCH MARKET SALAD. petit greens carrots radish pickled red onion buttermilk herb dressing

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1 FRENCH PICNIC 18 TOMATO BASIL BISQUE FRENCH MARKET SALAD petit greens carrots radish pickled red onion buttermilk herb dressing Choose Three: TURKEY BREAST SANDWICH Nueske s bacon Amish cheddar avocado sambal aioli lettuce tomato sourdough BISTRO BAGUETTE Little Town Jerky ham salami Gruyère Niçoise olive tapenade red onion lettuce tomato red wine vinaigrette baguette GRILLED CHICKEN SANDWICH Parmesan cheese arugula roasted tomatoes pesto aioli naan ROAST BEEF SANDWICH caramelized onions blue cheese horseradish sauce arugula focaccia SWEET POTATO BAHN MI VG radish carrots cilantro jalapeño pickled red onion sambal aioli baguette ASSORTMENT OF FRENCH MACARONS GF

2 LITTLE ITALY 21 ANTIPASTO PLATTER roasted red peppers olives marinated artichokes pickles mozzarella MEYER LEMON CAESAR SALAD VG romaine crispy capers Parmesan focaccia croutons Meyer lemon dressing ARTISANAL BREAD AND BUTTER GRILLED CHICKEN CAVATAPPI sundried tomato cream sauce roasted mushrooms spinach ITALIAN SAUSAGE RIGATONI marinara sauce red pepper flakes broccoli raab Parmesan cheese CHEESE TORTELLINI VG pesto sauce grilled vegetables TIRAMISU

3 LAKE MICHIGAN BACKYARD BBQ 22 DEVILED EGGS WATERMELON PARMESAN LEMON GRILLED CHICKEN GF ANGUS CHEESEBURGERS WITH ALL THE FIXINGS red onion lettuce tomato bread + butter pickles bistro sauce mayo mustard ketchup PASTA SALAD VG tomato basil mozzarella extra virgin olive oil aged balsamic BBQ BAKED BEANS MOM'S POTATO SALAD Dijonnaise pickle relish hard boiled egg onion CHOCOLATE CHIP COOKIES

4 DOWN SOUTH BBQ 26 PIMENTO CHEESE AND CRACKERS VG FARMERS MARKET SALAD petit greens toasted pecans dried cherries goat cheese balsamic vinaigrette GINGER APPLE COLESLAW SWEET POTATO BISCUITS WITH CITRUS BUTTER VG CAROLINA BRAISED PORK SHOULDER GF SMOKED CHICKEN GF HONEY BOURBON BBQ SAUCE CAROLINA BBQ SAUCE CORN ON THE COB VG MAC AND CHEESE VG SEASONAL FRUIT COBBLER AND WHIPPED CREAM VG EXECUTIVE CHEF CHEYENNE GALBRAITH SOUS CHEF JAMES GALBRAITH

5 SOUTH OF THE BORDER 26 FIRE-ROASTED SALSA, GUACAMOLE, & TORTILLA CHIPS GF / VN CORN, TOMATO, AND BLACK BEAN SALAD creamy cilantro dressing FLOUR TORTILLAS VG CHIPOTLE ORANGE CHICKEN GF CHIMICHURRI STEAK GF BAKED MEXICAN STREET CORN REFRIED BEANS COCONUT CILANTRO RICE VN ROASTED ZUCCHINI AND SQUASH VN TACO TOPPINGS fire-roasted salsa guacamole cotija and jack cheeses diced red onion crema hot sauce CANELA BREAD PUDDING VG dulce de leche EXECUTIVE CHEF CHEYENNE GALBRAITH SOUS CHEF JAMES GALBRAITH

6 FRENCH BISTRO 36 CHARCUTERIE AND CHEESE BOARD pickled vegetables jam roasted nuts toast ROASTED LOCAL OYSTER MUSHROOMS VG balsamic vinegar brûleéd house cheese toast TARTINE DU JOUR chef's seasonal creation FRENCH MARKET SALAD (PLATED) petit greens carrots radish pickled red onion buttermilk herb dressing ARTISANAL BREAD AND BUTTER BEEF BOURGUIGNON bacon mushrooms pearl onion red wine veal stock ROASTED AIRLINE CHICKEN BREAST GF herb pan jus confit garlic YUKON GOLD MASHED POTATOES HARICOT VERTS hazelnut brown butter RATATOUILLE eggplant zucchini squash tomato onion fresh herbs PETIT CHOCOLATE GATEAU (PLATED) flourless chocolate cake dark chocolate cremeux chocolate mousse chocolate mirror glaze