MINIMUM 75 PEOPLE
Two Entrees.......37.50
Three Entrees.....44.50
A service charge of 19% will be added to all food and hosted beverages.
PREMIUM CHAMPAGNE TOAST
Guava-Passion Fruit in a punch bowl, self-service (Non-Alcohol)
HORS D’OEUVRES
Garden vegetable basket with pesto-ranch dressing
Market place cheese assortment with gourmet crackers
Chef's selection, tray-oassed, four pieces per person
SALADS CHOICE of TWO
- Bay View Caesar Salad
- California Fresh Fruit Medley
- House Baby Green Salad with Glazed Pecans, Maytag Bleu Cheese, Balsamic Vinaigrette
- Baby Spinach Salad with Walnuts, Feta Cheese, Sun-Dried Carnberries and House Dressing
ACCOMPANIMENTS CHOOSE ONE
- Golden Harvest Rice
- Ziti with Basil Butter and Parmesan Cheese
- Oven-Roasted Rosemary Yukon Potatoes
- White Cheddar Mashed Red Skin Potatoes
CHEF’S PREMIUM BUFFET SELECTIONS
ROAST PRIME RIB OF BEEF
Buffet-carved and served with au jus and creamed horseradish sauce.
BROWN SUGAR LOIN OF PORK
Pan gravy, caramelized apples and dark cherries .
CHARBROILED SALMON
Always fresh, served with tarragon aioli.
PORTOBELLO MUSHROOM RAVIOLI
With roasted red bell pepper cream sauce.
HERBED BREAST OF TURKEY
Moist and flavorful with pan gravy and whole cranberry sauce.
CHICKEN CORDON BLEU
A petite breast stuffed with smoked ham and Swiss cheese; served with a zesty four-cheese sauce
CHEDDAR-BROCCOLI STUFFED CHICKEN
A bread crumb coated boneless breast of chicken with a filling of broccoli florets and mild Cheddar; served with a mellow artichoke-Parmesan cheese sauce.
CHICKEN BREAST WITH FOREST MUSHROOMS AND MOZZARELLA
With a mellow tomato wild mushroom red wine sauce and melted cheese.
INCLUDED
- Reception Set Up
- Cake Cutting
- Plating and Serving
- Head Table with Skirting
- Gift Table with Skirting
- Cake Table with Skirting
- Choice of Linens
- Color Coordinated Cloth Napkins
- Guestbook Table
- All Dishware and Glassware
- Coffee
- Iced Tea
|
