Specialty Carving Stations

Spice rubbed whole roasted beef strip loin served with Gorgonzola mayonnaise and horseradish mousse

One loin serves 35 guests $275

Herb roasted whole tenderloin of beef served with Béarnaise sauce

One tenderloin serves 35 guests $300

Herb crusted pork loin marinated with clove and apples, served with mango chutney

One loin serves 35 guests $175

House - smoked breast of turkey served with cranberry mayonnaise and three-grain honey mustard

Serves 50 guests $175

Roasted New Zealand rack of lamb served with dried cherry chutney

75 One-bone portions $295

Martini Salad Bar

Salads make to order by staff to consist of the following:

Masculine mixed greens, chopped romaine, frieze greens

Toppings: chick peas, crumble blue cheese, feta cheese, chopped red onions, red and yellow peppers, toasted pine nuts, chopped eggs, chopped cucumbers, sliced strawberries

Dressings: oregano vinaigrette, Dijon Mustard vinaigrette, and chef made poppy seed

The guess will select the assorted topping for the salad and the dressing. The salad and the toppings are to be shaken with the dressing in a Martini shaker the place in a large Martini glass

$8 per person $100 staff charge

Pasta Station

Chef William Coleman to prepare pasta entrée made to order in the kitchen

Pastas are: mini ziti and cheese tortellini

Toppings to include: Smoked salmon, wild fresh mushrooms, fresh baby spinach, and shaved Parmesan cheese

Sauces to include: Chef made meatless marinara sauce, Alfredo cream sauce and crushed garlic infused virgin olive oil

$8 per person $100 staff charge

Specialty Chef‘s Stations

Stir Fry Station

Pad Thai: shrimp, Asian noodles, bean sprouts, onions, fresh limejuice, light soy, and Asian pesto

Chicken and broccoli tossed with sweet Thai chili sauce, Jasmine rice

$7.50 pp

Pasta station

Penne Pasta and cheese tortellini with fresh crushed tomatoes, wild mushrooms, pesto basil cream sauce, shaved Parmesan cheese, chef made marinara sauce, and oil and crushed garlic

$5 pp

Pasta Plus

Asparagus, sun dried tomatoes, clams, shrimp, grilled chicken breast, olive oil, and garlic

Mozzarella cheese garlic Bread

$5 additional pp

Fajita Station

South of the Border Chicken and Beef, soft flour tortillas, grilled peppers, black olives, green onions, Cheddar cheese,

Monterey Jack cheese, sour cream, guacamole and salsa

$8.50 pp

Dry Snacks

Tortilla Chips with black bean dip and Salsa

Pita chips with hummus

Potato chips with French onion dip

Large hard sour dough pretzels with dipping mustard

$6.00 pp

Minimum of no less than 50 guests

Staffing requirements:

One banquet manager 2 hours set time and 1 hour clean up charge in addition to the length of the event at $30 per hour

One server per 20 - 25 guests, 2 hours set time and 1 hour clean up charge in addition to the length

of the event at $25 per hour

Chef: additional charge of $100 each

All food must be consumed on premises

 No food may be taken off premises in compliance with health department regulations

All food must be removed after one and half hours from the start time of the dinner

To go container available upon request .50 cents each