Clarendon Ballroom. Stations Menu

Transcription

1 Stations Menu American Artisanal Cheese Display Cheeses to include favorites such as: Meadow Creek Dairy Grayson, Vermont s Bonne Bouche and Bijou, Maytag Blue, and Sweet Grass Dairy Camembert To be paired with an assortment of Honeys, Toasted Pecans and Pistachios, Fig Jam, dried fruit, assorted breads and crostini Please note, cheese selection is seasonal and may include cheese made from unpasteurized milk. $7.95 per guest Mediterranean Antipasto display A savory blending of European and Middle Eastern flavors presented in a gorgeous display. Colorful platters of Hummus, Tabouleh, Baba Ghanoush Crudite and grilled Pita Grilled Oregano and Lemon Chicken Skewers with Dill scented Yogurt Sauce Stuffed Grape Leaves Marinated fresh Mozzarella Black and Green olives $9.50 per Guest 1

2 Sushi bar* Our extremely talented chefs will be happy to arrange a buffet to please all appetites. For the traditionalists, fresh raw nigiri, for the more timid, wonderful rolls made from cooked crab and vegetables. The preferences and requests of our Clients are accommodated in every way. Accompanied by soy sauce, wasabi (fresh wasabi is available), pickled ginger and served on a lit sushi bar. Nigiri - $4/piece with a 100 piece minimum Rolls - $2/piece with a 300 piece minimum Sushi Chef $125 Sushi Bar Set-up $100 For a more complete Japanese cuisine experience, please inquire with your Event Coordinator about adding: Tempura Vegetable and Sweet Shrimp Edamame Seaweed Salad 2

3 Pasta and antipasto Pastas (Select two) Goat Cheese and Roasted Tomato Ravioli in Rosemary Pasta Smoked Chicken, Mascarpone, and Pine Nut Ravioli Sweet Basil, Ricotta, and Mozzarella Ravioli Lobster Ravioli in Parsely Pasta Wild Mushroom and Herb Ravioli in Black Pepper Pasta Penne Pumpkin and Sage Ravioli (seasonal) Served in the following preparations (Select two) Herb infused Cream Truffled Parmigiano Sauce Fresh Tomato Sauté drizzled with homemade Pesto Bolognese Sauce Tomato basil Sauce Vodka Sauce Sage Butter Offered with grated Parmigiano-Reggiano cheese Ribbons of Imported Italian prosciutto San Daniele* served alongside displays of sweet cantaloupe Fresh mozzarella and cherry tomatoes with leaves of basil and extra virgin olive oil Grilled zucchini and yellow squash in a caper and parsley vinaigrette 3

4 Pane casareccio, Ciabatta bread, olive boule, and baguette with extra virgin olive oil $17 per Guest Pasta Chef $100 Pasta Station set-up $75 4

5 Savory Crepe station Freshly made eggy crepes can be filled by your guests with a variety of options: Coq au vin Shiitake Mushroom Ragout Ratatouille Grated Parmigiano Fresh Herbs and Gratineed Crepes- Gruyere and Ham filled crepes in a Mornay sauce baked to a golden brown $16 per guest Crepe Chef $100 Crepe Station Set-up $75 True Crepe Decadence Crepes are sauteed in front of your guests in a classic Suzette (Butter, sugar, orange peel and Grand Marnier) then topped with your choice of gelato (Vanilla, Pumpkin and Ginger are favorites) and offered with Dark Chocolate Dipping Sauce, Toasted Pecans, and Freshly whipped Cream $14 per guest Crepe Chef $100 Crepe Station Set-up $75 5

6 Traditional Comforts Familiar tastes presented in a classic manner Beef Tenderloin* The most tender cut of beef pepper crusted and roasted to a juicy medium rare Served with a fresh horseradish sauce Red and Green Orzo salad Rice shaped pasta, spinach, pine nuts, and feta in a basil tinged Balsamic vinaigrette House Smoked Lemon-Thyme Turkey Breast Carved by our chefs and served with our cranberry bourbon relish and sweet and spicy mustard. Caesar Salad Crunchy Romaine, Garlic Croutons, Homemade Caesar dressing and shaved Parmigiano- Reggiano Scalloped potatoes With a brown and bubbly crust Mini Potato and Poppy Seed Rolls Sea Salt dusted sweet Butter $25 per Guest Carving Chef $100 Carving Station $50 6

7 Tapas The Spanish version of bar food perfect to accompany happy hour drinks. Sherried Tenderloin Black pepper and sherry marinated beef tenderloin with a Salsa Verde or Gambas al Ajillo One of the most famous and popular tapas Large shrimp sauteed in excellent extra virgin olive oil and toasted brown garlic Tossed with Brandied Peppercorn, Sea Salt, and fresh Parsley Choose 3 of the following Roasted Piquillo Peppers and Goat Cheese Patatas Bravas Roasted Red Bliss Potatoes with Aioli and Romesco sauce Fried Calamari with Spicy Tomato - Pepper dipping Sauce Roasted Eggplant Salad with Pomegranate Molasses Apple, Fennel, and Manchego Salad Meaty Green and Black Olives marinated with Lemon Peel, Cinnamon, and Hot Pepper Manchego Cheese and Grilled Tomato Bread $23 per guest Gambas or Carving Chef $100 Station Set-up $75 7

8 Cajun Classics Best of the Big Easy Jambalaya Clean out the kitchen and throw in everything from andouille and chicken to shrimp and crawfish. Mix up enough rice to soak up all the good juices. or Poblano spiked corn and pepper etouffee Our dark caramel colored etouffee sauce hot with spice and bits of sautéed fresh poblanos. Offered with white rice Blackened salmon Petite diamonds of pink salmon crusted in classic blackening spice and seared in a cast iron skillet Fried Pickles Caper cumin dipping sauce SoCo bread pudding Creamy custard and brioche bread baked into a vanilla scented pudding topped with a dash of Southern Comfort $22 per guest 8

9 Mashed potatoes Whipped Red Bliss and mashed Sweet potatoes offered with a variety of accompaniments: Crunchy bits of fried bacon Jalapeno butter Chive sour cream Grated Parmigiano - Reggiano cheese Grated Cheddar cheese Roasted Shallots Toasted Pecans Bourbon infused Maple Syrup $7 per guest Also available Wild Mushroom Sauté Foie Gras butter Truffle butter Pricing on all stations assumes that at least two stations are offered per guest. Some stations are not available for guest lists of under 100. Our Chefs work to accommodate the requests and suggestions of our Clients. Please inquire with your Event Coordinator about a customized menu. All menu items are subject to applicable taxes and house gratuity (20%). *Consuming raw or undercooked foods may increase your chance of foodborne illness 9