~CHOICE OF THREE APPETIZERS~
HOST WILL PRE-SELECT THREE APPETIZERS WHICH
WE WILL SET UP BUFFET STYLE AT THE TIME OF THE EVENT
CRISPY CALAMARI
Light, crisp calamari with a roasted
garlic aioli and a citrus cocktail sauce
SEAFOOD POTSTICKERS
Maine lobster and crawfish folded with scallions and red
peppers,
served with a soy ginger dipping sauce
SPINACH & ARTICHOKE DIP
Creamy mix of spinach, artichoke hearts, parmesan and
cream cheese,
served with griddled pita bread
CRAB CHEESE WONTONS
Lump 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 ith roasted tomatoes,
crispy tortilla strips,
toasted cumin, avocado
and farmer's cheese
MIXED GREEN SALAD
Tossed with our housemade champagne vinaigrette topped with
diced tomatoes, julienne carrots, daikon and beets
CAESAR SALAD
Caesar dressing with a hint of smoked trout
tossed with romaine,
shaved parmesan and garlic croutons
~CHOICE OF FOUR ENTRÉES~
HOST WILL PRE-SELECT FOUR ENTREES FROM WHICH
THE GUESTS MAY CHOOSE AT THE TIME OF THE EVENT
SIRLOIN SANDWICH
Grilled marinated sirloin served on a ciabatta roll with mixed
greens and tomatoes finished with a creamy horseradish sauce
ROTISSERIE CHICKEN
Seasoned half chicken cooked in our wood burning rotisserie
with natural jus,
three-cheese au gratin potatoes, and seasonal vegetables
MEATLOAF
Goat cheese stuffed and served atop mashed potatoes, seasonal
vegetables and a light demi-glace topped with crispy buttermilk onions
BUTTERNUT SQUASH LASAGNA
Pasta sheets layered with butternut squash,
baby spinach, ricotta and mozarella finished with
a spicy tomato sauce and toasted pecans
SALMON
Hardwood grilled salmon with a light chili rub served atop a wild mushroom
and mascarpone polenta, topped with a charred tomato and basil sauce
SIRLOIN SALAD
Grilled sirloin served over chopped romaine and baby spinach
tossed with blood orange vinaigrette and topped with sliced
red onions, roasted red peppers and diced tomatoes
WALLEYE IN PHYLLO
Wrapped with creamed spinach and artichokes finished with
champagne beurre blanc
served with wild rice and seasonal vegetables
**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.
