~CHOICE OF THREE APPETIZERS~
HOST WILL PRE-SELECT THREE APPETIZERS WHICH
WE WILL SET UP BUFFET STYLE AT THE TIME OF THE EVENT
SEAFOOD POTSTICKERS
Maine lobster and crawfish folded with scallions and red
peppers,
served with so ith soy ginger dipping sauce
JUMBO SHRIMP
Served chilled with a citrus cocktail sauce
CRAB CAKES
Pan seared lump blue crab cakes served with
lemon caper remoulade
and garnished with cherry tomatoes
CRAB CHEESE WONTONS
Lump blue crab folded with rich cream cheese and napa cabbage,
served with sweet Thai chile sauce, hoisin and spicy mustard
DOMESTIC CHEESE & FRUIT PLATTER
Parsley encrusted goat cheese, white cheddar,
gorgonzola,
and
swiss with a variety of
fresh seasonal fruit and a cracker assortment
~CHOICE OF STARTER~
GUEST MAY CHOOSE ONE OF THE FOLLOWING AT THE TIME OF THE EVENT
CHICKEN TORTILLA SOUP
Pulled rotisserie chicken with roasted tomatoes,
crispy tortilla strips,
toasted cumin, avocado
and farmer's cheese
CAESAR SALAD
Caesar dressing with a hint of smoked trout
tossed with romaine,
shaved parmesan and garlic croutons
MIXED GREEN SALAD
Tossed with house champagne-dijon vinaigrette topped
with diced tomatoes, julienne carrots, daikon and beets
~CHOICE OF FOUR ENTRÉES~
HOST WILL PRE-SELECT FOUR ENTREES FROM WHICH
THE GUESTS MAY CHOOSE AT THE TIME OF THE EVENT
MAPLE CURED SALMON
Hardwood grilled and served atop a wild rice blend, arugula
and spinach salad and finished with a mild ancho chili-pecan glaze
PRIME RIB
Cast in house seasonings, slow cooked in our wood burning rotisserie served
with mashed potatoes, grilled asparagus and creamy horseradish
NEW YORK STRIP
Grilled and served with three-cheese au gratin potatoes
and seasonal vegetables with a housemade chipotle steak sauce
BEEF TENDERLOIN
Served with a wild mushroom and gorgonzola strudel,
mashed potatoes, grilled asparagus and a brandy demi-glace
ROTISSERIE CHICKEN
Seasoned half chicken, slow cooked in our wood burning rotisserie
with natural jus, three-cheese au gratin potatoes, and seasonal vegetables
WALLEYE IN PHYLLO
Wrapped with creamed spinach and artichokes
wrapped in phyllo
and finished with champagne beurre blanc
served with wild rice and seasonal vegetables
MAHI-MAHI
Herb crusted oven roasted pacific mahi-mahi
with vegetable orzo and a red pepper coulis
~DESSERT~
GUEST MAY CHOOSE ONE OF THE FOLLOWING AT THE TIME OF THE EVENT
CHEESECAKE
Made with a shortbread crust and Tahitian vanilla,
finished with raspberry and mango puree
CHOCOLATE CAKE
Served warm with vanilla bean ice cream, banana
crème anglaise, chocolate sauce and dried banana chips
KEY LIME PIE
Made with Florida key limes with a graham
cracker crust and finished with raspberry puree
**All Food and beverage items are subject to applicable state,
city and county sales taxes (8.10%). Prices quoted here
are EXCLUSIVE of alcoholic beverages. All private
functions will have an 18% gratuity automatically added to bill.
