CATERING MENUS Arrow Drive Raleigh, NC RaleighCrabtreeValley.hgi.com

Transcription

1 CATERING MENUS 3920 Arrow Drive Raleigh, NC RaleighCrabtreeValley.hgi.com

2 reception ~ cold canapes antipasti skewers artichoke, mozzarella, tomato & green olives balsamic drizzle caprese bites cherry tomato layered with mozzarella topped with basil and balsamic drizzle goat cheese & melon skewer wrapped in prosciutto brochette of beef balsamic roasted red onion curry chicken salad served in a cucumber cup eschcabeche of shrimp served with cocktail sauce tomato, mozzarella & pesto on sourdough toast garlic hummus on pita points with crisp eggplant Hors d oeuvres have a minimum purchase of 20 pieces per item Prices are per person unless specified

3 reception ~ hot canapes parmesan crusted crispy chicken bites served with honey mustard and bbq cocktail meatballs bbq or teriyaki crab wontons served with soy dipping sauce fig and mascarpone served warm in phyllo cup ham and brie with cranberry mayonnaise on pita roasted pork belly and apple skewers chicken satay teriyaki glaze mini crab cakes chili aioli asparagus in phyllo asiago, garlic aioli coconut shrimp sweet chili dipping sauce bacon wrapped scallops pulled pork slider served on sourdough roll mini beef wellington béarnaise dipping sauce Hors d oeuvres have a minimum purchase of 20 pieces per item Prices are per person unless specified

4 reception ~ display stations imported & domestic cheese display smoked gouda, cheddar, swiss, brie pepper jack & gorgonzola cheeses assorted crackers vegetable crudité fresh market vegetables ranch, blue cheese and hummus chips and dips house-made guacamole warm chipotle salsa loaded queso dip fried tortilla chips antipasti display prosciutto, salami, capicola marinated olives grilled asparagus with shaved parmesan roasted plum tomatoes and balsamic drizzle fresh mozzarella focaccia bread and sliced baguettes Reception stations are priced per person and are designed for a minimum of 25 guests

5 reception ~ carving stations roasted prime rib honey mustard glazed ham (serves 25) (serves 12) au just whole grain mustard honey cream horseradish, dijon mustard biscuits sourdough rolls slow roasted turkey five spice barbeque pork loin (serves 12) (serves 25) citrus cranberry chutney szechuan pepper pan gravy pineapple confit sweet potato bun sweet rolls Stations require one carver per 50 guests at $50.00 per carver

6 reception ~ action stations pasta station (chef required) two pastas: penne & mini bowtie choice of two sauces: alfredo tomato basil ragu accompaniments: chicken, garlic mushrooms, red onion, tomato bell pepper parmesan reggiano crispy garlic bread stir fry station (chef required) chicken or beef accompanied by a medley of fresh vegetables & steamed white rice Stir-fried in ponzu broth or sweet sake mac & cheese martini station (attendant not required) two proteins: chicken and beef topped with pasta house made cheese sauce dinner rolls mashed potato martini station (attendant not required) whipped yukon mashed potatoes served with an array of toppings to include: crispy bacon, scallions, chives, sour cream cheddar cheese, broccoli florets, peas butter and horseradish Action stations are priced per person and require a minimum of 20 guests Stations which require a chef or attendant will have one per 50 guests at $50.00 per attendant

7 dinner table all dinner tables (buffets) include sourdough rolls with butter, dessert freshly brewed regular & decaffeinated coffee and sweet tea choice of one salad, two entrees, one starch and one vegetable ~ choice of two salads, three entrees, two starches and two vegetables salad: mesclun greens, english cucumbers cherry tomatoes, black olives balsamic vinaigrette or ranch dressing caesar salad chopped romaine, shaved parmesan focaccia croutons garlic caesar dressing grilled asparagus, roasted red peppers lemon dressing caprese salad of vine ripened tomatoes buffalo mozzarella, baby arugula EVOO, reduced balsamic Dinner buffets are designed for a minimum of 20 guests A service fee of $100 will be applied to groups with less than 20 people

8 dinner table poultry: seafood: meat: chicken marsala roasted salmon garlic rubbed beef round mushroom and shallot marsala lemon dill crème natural jus demi-glace with a touch of cream lemon flounder beef tips lemon rosemary chicken mushroom and shallot ragout dijon cream cornmeal crusted catfish homemade tartar sauce pork tenderloin chicken tuscan apple shallot sauce creamy white wine parmesan sauce oregano, onion, tomato vegetarian: pork loin penne pasta with roasted whole grain and tarragon sauce vegetables tossed in a basil pesto cream sauce brown sugar honey glazed ham Dinner buffets are designed for a minimum of 20 guests A service fee of $150 will be applied to groups with less than 20 people

9 dinner table starches: rice pilaf red bliss mashed potatoes garlic mashed potatoes double cheddar macaroni & cheese rosemary roasted red bliss potatoes vegetables: steamed vegetable medley roasted asparagus peas and carrots green beans almondine garlicky broccoli all dinner buffets include: sourdough rolls and butter chocolate cake and new york style cheesecake regular and decaffeinated coffee sweet tea Dinner buffets are designed for a minimum of 20 guests A service fee of $100 will be applied to groups with less than 20people

10 plated dinner plated dinners are accompanied by choice of salad, market fresh vegetable & starch, sourdough rolls with butter, freshly brewed regular & decaffeinated coffee and sweet tea new york strip, 10oz onion bordelaise steamed vegetable medley sweet mashed potatoes salmon shallot red wine demi-glace green beans and carrots parmesan risotto cake choice of one starter: classic caesar salad mixed green salad with balsamic vinaigrette choice of one dessert: apple pie with salted caramel anglaise classic cheesecake with fresh fruit chocolate cake lemon rosemary chicken dijon cream green beans almondine buttermilk whipped potatoes seasonal vegetarian risotto with chef s selected accompaniments duo of filet and salmon roasted garlic cream sauce roasted asparagus fingerling potatoes Plated dinners are designed for a guests A service fee of $100 will be applied to groups with less than 10 people

11 cocktail packages house brands prestige brands $14 first hour / $10 each additional hour $18 first hour / $12 each additional hour smifnoff vodka, gordon s gin, ancient age grey goose vodka, bombay sapphire gin whiskey, grant s scotch, montezuma tequila woodford bourbon, johnny walker black castillo gold rum, christian brother s brandy scotch, patron tequila, myers rum courvoisier vsop premium brands $16 first hour / $11 each additional hour beer & wine package absolut vodka, tanqueray gin, jack daniel s $12 first hour / $8 each additional hour whiskey, dewars scotch, jose cuervo gold selection of house sparkling, red & white tequila, bacardi rum, hennessey cognac beer & wine selections domestic budweiser, bud light, michelob ultra, red oak, sam adams, carolina ipa imported heineken, corona, new castle white sycamore lane pinot grigio, chardonnay & white zinfandel, canyon road moscato, crane lakes reisling red sycamore lane cabernet sauvignon and merlot, crane lakes pinot noir Beverage packages are based on unlimited beverage service Packages are charged per person and based on your guaranteed attendance

12 bar pricing beverage cash host house brands $8 $6.50 premium brands $9 $7.50 prestige brands $11 $9.50 house wine $7 $6.50 domestic beer $6 $5.50 imported / specialty beer $7 $6.50 cordials / liquors $11 $9.50 sparkling / still water $4 $3.00 regular & diet sodas $4 $3.00 bar policies Bartenders are required for all bars. The bartender fee is $50.00 per bartender per hour. The hotel suggests one bartender for every 100 guests. There will be a $ minimum for all cash bars. The group / host will be responsible for 100% of the difference if the minimum is not met. No alcoholic beverages will be sold to persons under 21 years of age. Hotel staff can deny alcoholic beverage to any guest or patron not able to provide a valid form of identification. The sales and service of alcoholic beverages are regulated by the state. As a licensee, this hotel is responsible for the administration of the regulations. It is a policy, therefore, that alcoholic beverages cannot be brought into the hotel from the outside.