W E D D I N G M E N U

Transcription

1 W E D D I N G M E N U 1401 Briarwood Circle Ann Arbor, MI (734)

2 W E L C O M E! Weddings only happen once in your life; that s what makes them special! So when that big day comes, you want to celebrate. At Hilton Garden Inn Ann Arbor we know how important this day is to you, and we know how to make it incredibly rewarding and memorable. Please take a moment to look over our catering menu. You ll find plenty of choices, complimented by our knowledgeable and attentive staff who are committed to creating an unforgettable event for you and your guests. If you have any questions, please do not hesitate to contact me. Congratulations on your engagement and welcome to the Hilton Garden Inn Ann Arbor!

3 W E D D I N G R E C E P T I O N P A C K A G E S WEDDING RECEPTION PACKAGES All Wedding Reception Packages Include: Champagne Toast Cake Cutting & Serving Parking for Your Guests Newlywed Suite with Sparkling Wine & Chocolate Dipped Strawberries Breakfast for Wedding Couple the Next Morning One Night Stay on your One Year Anniversary Gift Table, Place Card Table, Bridal Table, Cake Table Mirrors & Votive Candles for Each Table White Table Linens & Napkins Dance Floor Stage Regular & Decaffeinated Coffee Station Assorted Hot Tea Station Additional Touches: Chair Covers Colored Sashes Colored Napkins Colored Table Linens $3 ~ per chair $2 ~ per chair $1 ~ per person $12 ~ per table

4 B U F F E T D I N N E R S Each buffet includes coffee and assorted hot teas SAPHIRE BUFFET Includes choice of: Two Hors d oeuvres One Salad One Entrée One Pasta One Vegetable One Starch per person RUBY BUFFET Includes choice of: Three Hors d oeuvres Two Salads Two Entrées One Pasta One Vegetable One Starch per person EMERALD BUFFET Includes choice of: Four Hors d oeuvres Two Salads Two Entrées One Pasta Two Vegetables One Starch DIAMOND BUFFET Includes choice of: Four Hors d oeuvres Two Salads Three Entrées One Pasta Two Vegetables Two Starches per person per person

5 B U F F E T D I N N E R S HORS D OEURVES Bacon Wrapped Water Chestnuts Prosciutto Wrapped Melon Teriyaki Beef Wrapped Asparagus Candied Walnuts, Apple and Brie Cheese Tarts Tomato Bruschetta Almond and Blue Cheese Stuffed Dates Mini Turkey Stuffed Peppers with Roasted Tomato Sauce Pastry Wrapped Brie Cheese with For the Love of June s Blueberry Cobbler Jam Crab Cake with Chipotle Aioli Olive Tapenade Petite Rueben Watermelon Gazpacho Shooter Vegetable Crudité Display Imported Cheese Display Sliced Fresh Fruit Display Shrimp Cocktail Shooter (additional $1 per person) PASTAS Butternut Squash Ravioli With Cranberry Emulsion Wild Mushroom Ravioli with Peppered Alfredo Fettuccini with Creamy Parmesan Alfredo Angel Hair Pasta Bruschetta Gnocchi with Vodka Cream Sauce Lobster Macaroni and Cheese (additional $2 per person)

6 B U F F E T D I N N E R S ENTREES Cornish Gam Hens (additional $2 per person) Lemon Chicken Picatta topped with Arugula and Cherry Tomatoes Eggplant Roulades topped with Roasted Tomato Sauce Tenderloin Tips with Mushroom Demi Glace Roasted Pork Tenderloin with Bourbon Cranberry Sauce Chicken Romano with Lemon Caper Sauce (additional $1 per person) Braised Short Ribs in Au Jus Chicken Wrapped in Bacon with Cherry Chutney Crab Stuffed Portabella Mushrooms with Chipotle Aioli (additional $1 per person) Shrimp Fra Diablo with Angel Hair Pasta Ahi Tuna with Mango-Pineapple Chutney (additional $1 per person) VEGETABLES Broccolini Brown Sugar Glazed Carrots with Pecans Ancho Chili Spaghetti Squash Cauliflower Au Gratin Bacon Roasted Brussel Sprouts Asparagus with Creamy Lemon Sauce Summer Squash Delight Seasonal Chef s Specialty

7 B U F F E T D I N N E R S STARCH Parmesan Polenta Cakes Fingerling Potato Lyonnais Red Wine Mashed Potatoes Saffron Basmati Rice Truffles Risotto Maple Glazed Sweet Potatoes Rosemary Roasted Red Skinned Potatoes Smashed Yukon Gold Potatoes Coconut Jasmine Rice SALADS Spinach, Sweet Potatoes and Chevre Salad Harvest Salad Garden Salad Caesar Salad Arugula, Chevre, Grapefruit and Toasted Pine Nut Salad Field Greens, Strawberries and Feta Cheese Salad Watermelon, Heirloom Tomatoes and Mint Salad (additional $1 per person)

8 D I N N E R E N H A N C E M E N T S ACTION STATIONS Per Person Baked Potato Bar 5 Mashed Potato Martini Bar 6 Nacho Bar 6 CHEF ATTENDED ACTION STATIONS Per Person Pasta Station 9 Grilled Cheese Station with Tomato Bisque 11 Sitr-Fry Station 12 CHEF ATTENDED CARVING STATIONS Includes Silver Dollar Rolls Per 100 People Ham 200 Served with Brown Sugar Glaze and Honey Mustard Pork Loin 200 Served with Apple Glaze and Demi Glace Turkey 300 Served with Gravy and Cranberry Sauce Salmon En Croute 300 Served with Dill Aioli and Stone Ground Mustard Prime Rib 300 Served with Aus Jus and Horse Radish Sauce Flank Steak 350 Served with Bourbon Sauce and Chimichurri Steamship Round of Beef 450 Served with Aus Jus and Horse Radish Sauce

9 P L A T E D D I N N E R S PLATED ENTREES ALL ENTREES INCLUDE: Hors d oeuvres Reception Choice of Two Choice of Salad Freshly Baked Dinner Rolls & Butter Regular and Decaffeinated Coffee Assorted Hot Teas

10 P L A T E D D I N N E R S FILET MIGNON per person 8oz Tender Steak served with Rosemary Roasted Red Potatoes, Baby Squash & Zucchini. RACK OF LAMB per person Rack of Lamb seasoned with Mint Chimichurri served with Parmesan Polenta Cake and a Mushroom Ragout. TROPICAL AHI TUNA per person Grilled Ahi Tuna served with Coconut Jasmine Rice topped with Mango-Pineapple Salsa and a Citrus Sauce. SESAME GLAZED SALMON per person Grilled 8oz Salmon served over a Wild Rice Pilaf Infused with Carrots, Broccolli and Edamame. Finished with a light Sesame Ginger Drizzle. PIERRE CHICKEN per person Pierre Chicken Breast Stuffed with Orzo Pasta, Sundried Tomatoes, Prosciutto, Fresh Mozzarella and Basil. Served with Fingerling Potatoes, Grilled Asparagus and finished with a Red Wine Demi Glace. CHICKEN ROMANO per person Parmesan Egg Battered Chicken Breast with a Lemon Caper Sauce, served with a Sweet Potato Rissoto and Farm Fresh Broccolini. BUTTERNUT SQUASH RAVIOLI per person Sweet and Savory Butternut Squash Ravioli, served on a Sweet Potato Mousse with a Chef s Choice Seasonal Vegetable and drizzled with a light Cranberry Sauce.

11 A D D I T I O N A L H O R S D O E U V R E S $250 for 100 pieces each Antipasto Skewers Spanakopita Tomato-Basil Bruschetta Cheeseburger Sliders Mini Crab Cakes with Chipotle Aioli Cherry Tomato, Basil & Mozzarella Skewers Asian Pot Stickers with Sweet Chili Sauce Brie En Croute with Apricot and Almonds Bacon Wrapped Water Chestnuts Mini Chicken and Cheese Quesadillas (passed only) Teriyaki Beef Wrapped Asparagus Tips Mini Curried Chicken Kebobs Mini Beef Wellingtons Mini Tea Sandwiches Stuffed Button Mushrooms Wild Mushroom Bruschetta Jalapeno Crab Bites Thai Chicken Skewers with Peanut Sauce Chevre Stuffed Zucchini Skewers

12 A L A C A R T E D E S S E R T S À LA CARTE DESSERTS Per Dozen Brownies 25 Assorted Cookies 25 Blondie's 25 Lemon Bars 25 7 Layer Bars 25 Assorted Cupcakes 25 Apple and Cherry Bread Pudding 25 Mini Chocolate, Vanilla, and Strawberry Milkshakes 25 Apple Pie Pops 30 Cherry Pie Pops 30 Mini Seasonal Cobbler 30 Cheesecake Lollipops 30 Mini Fruit Cheesecakes 30 Pineapple Upside Down Cakes 30 Pudding Shooters 30 Shortcake Shooters 30 Gingerbread Shooters 30 Banana Split Bites 30 Mini Tarts 35 Cannoli's 35 Chocolate Covered Strawberries 35 DESSERT BUFFET Choose 6 Varieties from A La Carte Desserts (Excludes the Chocolate Fountain) 10 per person Chocolate Fountain 250