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BANQUET

CONTENTS

RESORT INFORMATION...... 4

BANQUET OVERVIEW...... 4

BANQUET MENUS...... 5

Continental ...... 5

Hot Breakfast ...... 5-6

Stations...... 6

Plated Breakfast...... 6

Brunch...... 7

À La Carte...... 7

Boxed ...... 8

Plated Cold Luncheon...... 8

Plated Hot Luncheon...... 8

Plated Luncheon ...... 8

Luncheon ...... 9

Hot Luncheon Buffet...... 10

Breaks...... 11

À La Carte...... 11

Cocktail Passed Hors d’Oeuvres...... 12

Cocktail Hour Stations...... 12

Reception Hour Stations...... 12-13

Carving Stations...... 13

Plated ...... 14

Dinner Dessert Menu...... 14

Dinner Buffets...... 15-16

Dessert Stations...... 16

Premium Open Bar...... 17

Ultra Open Bar...... 17

Luxury Open Bar...... 17

Domestic Beer and Wine Open Bar...... 17

Imported Beer and Wine Open Bar...... 17

Bar Enhancements...... 17 RESORT

You’re invited to discover an exceptional experience at the Northeast’s most distinctive address for meetings, conventions and events. Sparkling facilities, elegant hotels, 24-hour gaming, gourmet dining, luxury spas, exquisite golf courses and headline create the ultimate meeting and event destination. You’ll find the perfect setting for your next important event right here at Turning Stone. Once you’ve selected your ideal facility, our gourmet catering and first class service will keep you coming back year after year. Our event planning professionals will make sure every detail is completely planned so you can focus on being the perfect host.

Our versatile facility offers the flexibility to accommodate anything from small board room style meetings to large national conventions to intimate private functions.

BANQUET OVERVIEW

From lavish private to small casual , the Turning Stone Resort Catering and Convention Services Team will take care of every last detail. Whether you’re looking to create a private and luxurious affair, unique business meeting or special occasion, our professional staff will bring your event to life. BANQUET MENUS Our Commitment to you in Exceeding Expectations

We take great pride in our culinary expertise at Turning Stone Resort. We offer a sophisticated variety of from around the world. The goal is to capture the essence of the unexpected with each experience. Our team of Chefs and Banquet Executives strive for (and achieve) excellence in designing these menus. We offer plentiful breakfast, lunch and dinner buffets. If you prefer a more formal experience, you may choose tray-passed appetizers, elegantly plated or a station reception. Let our team handle the details in creating a memorable event.

BREAKFAST

CONTINENTAL BREAKFAST HOT BREAKFAST BUFFETS

EARLY RISER BUFFET CONTINENTAL – Minimum of 10 people • Assorted Danishes, Breakfast Breads and Muffins • Assorted Danishes and Breakfast Breads • Sliced Seasonal Fruit and Berries • Sliced Seasonal Fruit • Coffee, Decaffeinated and Assorted Hot • Scrambled Eggs • Orange, Apple and Cranberry Juice • Maple Smoked Bacon • Coffee, Decaffeinated and Assorted Hot Tea POWER BREAKFAST • Orange, Apple and Cranberry Juice • Assorted Danishes, Breakfast Breads and Muffins UP AND AT ‘EM • Sliced Seasonal Fruit and Berries – Minimum of 25 people • Yogurt, Honey and Granola • Assorted Danishes and Breakfast Breads • Hot Oatmeal or Cream of Wheat with Brown , • Sliced Seasonal Fruit Cinnamon and Dried Fruit • Choice of One (1) Egg • Coffee, Decaffeinated and Assorted Hot Tea • Choice of Two (2) Breakfast Meats • Orange, Apple and Cranberry Juice • Choice of One (1) Breakfast Potato GRAB AND GO BREAKFAST SANDWICHES • Choice of One (1) Griddle • Applewood Bacon, Egg and Cheddar Cheese on Wolferman’s • Coffee, Decaffeinated and Assorted Hot Tea English Muffins • Orange, Apple and Cranberry Juice • Sage Sausage, Egg and Fontina on Wolferman’s English Muffins • Egg Whites, Grilled Vegetables and Cheddar on Wolferman’s English Muffins • Whole Fruit • Coffee, Decaffeinated and Assorted Hot Tea • Orange, Apple and Cranberry Juice

5 BREAKFAST

CONT’D HOT BREAKFAST BUFFETS STATIONS Minimum of 25 people Stations can be added to any breakfast service at your COUNTRY BREAKFAST BUFFET Minimum of 25 people guaranteed guest count. A minimum of Two (2) stations must be • Assorted Danishes and Assorted Breakfast Breads selected if they are not accompanying a breakfast buffet. LOX AND BAGELS • Sliced Seasonal Fruit • Choice of • Assorted Bagels, Smoked Atlantic Salmon, Dill Cream Cheese, • Two (2) Eggs Hard Boiled Eggs, Capers and Red Onion • Two (2) Breakfast Meats OMELET STATION

• One (1) Breakfast Potato • Bacon, Sausage, Ham, Peppers, Onions, Tomatoes, Mushrooms, Cheese • One (1) Griddle WAFFLE STATION • Coffee, Decaffeinated and Hot Tea • Maple Butter, NY Maple Syrup, Strawberries, Whipped Cream • Orange, Apple and Cranberry Juice BREAKFAST TACO STATION • Scrambled Eggs, Bacon, Sausage, Chorizo, Pepper Jack Cheese, Pico De Gallo, Red Onion, Scallions, Guacamole, Bell Peppers, Assorted Hot Sauce

PLATED BREAKFAST

TRADITIONAL BREAKFAST

BREAKFAST BUFFET MENU CHOICES • Choice of • One (1) Breakfast Potato EGGS • One (1) Breakfast Meat • Scrambled Eggs • Wild Mushroom • Southwestern Scrambled Eggs • Scrambled Eggs Scrambled Eggs • Bacon-Shallot Frittata • Coffee, Decaffeinated and Hot Tea • Cheddar Cheese Chive • Orange, Apple and Cranberry Juice Scrambled Eggs BREAKFAST MEATS DEEP QUICHE • Bacon • Country Ham • Choice of • Breakfast Sausage • Canadian Bacon • Quiche Lorraine or Wild Mushroom • Turkey Sausage • Turkey Bacon • One (1) Breakfast Potato BREAKFAST POTATOES • Coffee, Decaffeinated and Hot Tea • Hash Browns • Herb Home Fries • Roasted Shallot • Orange, Apple and Cranberry Juice Lyonnaise Potatoes EGGS BENEDICT GRIDDLE • Choice of One (1) Breakfast Potato • Pancakes • French • Poached Eggs, Canadian Bacon, Wolferman’s English Muffins, • Blueberry Pancakes • Banana Bread French Toast Hollandaise • Coffee, Decaffeinated and Hot Tea • Orange, Apple and Cranberry Juice

6 BREAKFAST

BRUNCH (Minimum of 25 people) ASSORTED DANISHES, CROISSANTS AND PASTRIES EGG BENEDICT TRIO

STRAWBERRY • Traditional: Poached Egg, Canadian Bacon, Hollandaise Mixed Greens, Candied Almonds, Feta, White Balsamic Vinaigrette • Chorizo: Poached Egg, Chorizo, Oven Roasted Tomato, Chile Lime MASON JAR PARFAITS Hollandaise, Micro Cilantro Chobani Vanilla Yogurt, Fresh Berries, Granola • Deviled: Poached Egg, Smoked Salmon, Dijon Hollandaise, Paprika, Chives BACON AND SAUSAGE FENNEL ROASTED FINGERLING POTATOES Shallot Oil, Fresh Herbs FRENCH TOAST NY Maple Syrup CHICKEN MILANESE Arugula, Red Onion, Cherry Heirloom Tomato, FRITTATA TRIO Shaved Parmesan, Lemon Oil • Lorraine: Bacon, Onions, Gruyére COFFEE, DECAFFEINATED AND ASSORTED HOT TEA, ASSORTED JUICE • Dublin: Corned Beef, Peppers, Onions, Cheddar

• Foraged: Wild Mushrooms, Arugula, Onions, Parmesan, Fontina

À LA CARTE BREAKFAST BREADS YOGURT COFFEE GREEK YOGURT DECAFFEINATED WHOLE FRUIT HOT TEA GRANOLA BARS MILK DONUTS SLICED FRUIT AND BERRY DANISHES WOLFERMAN’S ENGLISH MUFFIN FILLED WITH EGGS, BACON AND CHEDDAR MUFFINS CHEESE BAGELS BREAKFAST BURRITOS FILLED WITH EGGS, SAUSAGE AND PEPPER JACK CHEESE OATMEAL WITH BROWN SUGAR

6 7 LUNCH

BOXED LUNCH PLATED HOT LUNCHEON Includes: Chips, Cookie, Granola Bar and Bottled Water ENTRÉE Choice of Two (2) Maximum of Three (3) Choices GRILLED PORK LOIN GRILLED CHICKEN BLT WRAP Apple Bacon Hash, Sautéed Spinach, Calvados Tomato, Lettuce, Applewood Bacon, Demi Glace Roasted Garlic Aïoli HADDOCK PUTTANESCA GRILLED CHICKEN CAESAR WRAP Sautéed Spinach, Buttered Basmati Rice Romaine, Parmesan, Lemon CHICKEN MURPHY Caesar Dressing Potatoes, Peppers, Onions, Natural Pan Jus SOUTHWEST CHICKEN WRAP CHICKEN MARSALA Avocado, Tomato, Lettuce, Chipotle Aïoli Roasted Fingerling Potatoes, Asparagus, THREE PIGS WRAP Prosciutto, Cappicola, Honey Ham, Fontina, Arugula, Mushroom Cream Sauce UTICA GREENS SMOTHERED STRIP STEAK Red Pepper Aïoli with Fingerling Potatoes HONEY TURKEY CLUB WRAP Tomato, Lettuce, Applewood Bacon, WILD MUSHROOM RISOTTO Parmesan, Truffle Oil Roasted Garlic Aïoli PEPPERED ROAST BEEF WRAP • Choice of House Salad, Caesar Salad or Wedge Salad White Cheddar Cheese, Red Onion, • Choice of One (1) Dessert Lettuce, Roasted Garlic Aïoli SOUTHWESTERN VEGETABLE WRAP • Served with Dinner Rolls and Butter Avocado, Black Beans, Red Onion, • Coffee, Decaffeinated and Assorted Hot Tea Lettuce, Serrano Lime Hummus • Assorted Soda and Bottled Water WRAP DUO Half Chicken BLT Wrap and Half Three Pigs Wrap GOLFER’S DUO Half Black Forest Ham and Swiss and Half Oven Roasted Turkey and Cheddar Cheese PLATED LUNCHEON DESSERT MENU CHOICES CHICKEN CAESAR SALAD Romaine, Parmesan, Lemon Caesar Dressing • Carrot Cake with Cream Cheese Frosting A Moist Cake MEDITERRANEAN CHICKEN SALAD with Shredded Carrots, topped with Cream Cheese Frosting Arugula, Feta, Cucumber, Olives, Peppadew Peppers, Sundried Tomato Vinaigrette • New York Style Cheesecake A Sweet Graham Cracker Crust, ASIAN CHICKEN SALAD Fresh Berries Macerated with Grand Marnier, Sweetened Napa Cabbage, Scallions, Mandarin Oranges, Whipped Cream Slivered Almonds, Soy Ginger Vinaigrette • Lemon Tart Fresh Lemon Curd in a Sweet Butter Crust, Swiss Meringue Flavored with Freeze Dried Raspberries, PLATED COLD LUNCHEON Mango Coulis ENTRÉE Choice of Two (2) • Baked Chocolate Tart European Chocolate Custard Baked in a Chocolate Cookie Crust, Chocolate Cream, with GRILLED CHICKEN GARDEN SALAD Mixed Greens, Tomato, Cucumber, Chocolate Sauce Pickled Red Onion, Balsamic Vinaigrette • Piña Colada Cake Piña Colada Mousse Layered with Yellow GRILLED CHICKEN CAESAR SALAD Romaine, Croutons, Parmesan, Butter Milk Cake, Caramelized Pineapple with Myers Rum, Caesar Dressing Coconut Anglaise WEDGE SALAD Iceberg, Hand Cut Bacon, Tomato, • White Chocolate Panna Cotta Cooked Cream Flavored with Crumbled Blue Cheese, Ranch Fine European White Chocolate, Caramelized Peaches with Amaretto Anglaise ASIAN CHICKEN SALAD Napa Cabbage, Scallions, Mandarin Oranges, Almond Clusters, Sweet Soy Vinaigrette MEDITERRANEAN CHICKEN SALAD Arugula, Feta, Cucumber, Olives, Peppadew Peppers, Sundried Tomato Vinaigrette SOUTHWESTERN SEARED SHRIMP SALAD Arugula, Avocado, Red Onion, Heirloom Cherry Tomatoes, Chipotle-Lime Vinaigrette

• Choice of One (1) Dessert • Served with Fresh Baguette and Butter • Coffee, Decaffeinated and Assorted Hot Tea • Assorted Soda and Bottled Water

8 LUNCH

LUNCHEON BUFFET MENU CHOICES VEGETABLES ENTRÉES • Tomato Basil • Vegetable Mosaic • Chicken Française • Lemon Meringue Tarts • Chicken Noodle • Haricots Verts with • Chicken Parmesan • Strawberry Shortcake with • Loaded Baked Potato Dried Cranberries • Smoked BBQ Chicken Fresh Cream • White Chicken Chili • Haricots Verts with Shallots • Sausage, Peppers • Italian Cookies and and Almonds Mini Cannoli SALADS and Onions • Haricots Verts with • Beer Braised Pot Roast • Chocolate Fudge Cake • Bacon and Scallion Potato Mushroom Cream • Smoked Beef Brisket • White Chocolate Raspberry • Mustard and Shallot Potato • Roasted Cauliflower • NY Maple Glazed Salmon Swirl Cheesecake with Almonds • Three Cheese Tortellini and • Boston Baked Haddock • Carrot Cake with Cream Sundried Tomato Pesto • Honey Glazed Carrots Cheese Frosting • Seafood Paella • Farfalle and Basil Pesto STARCHES • Eggplant Parmesan • Chickpea, Feta and Olive • Marquis Potatoes • Roasted Pork Loin • Southwestern Three Bean • Herb Roasted Fingerling and Corn • Roasted Vegetable with Potatoes Creamy Polenta • Tomato and Cucumber • Salt Potatoes • Seasonal Fruit • Wild Rice Pilaf • Mediterranean Tuna Salad • Wild Mushroom Risotto with Infused Olive Oil

LUNCHEON BUFFET

Luncheons are designed for a maximum of Two (2) hours of service (Between 11am-3pm). A surcharge will apply for extended service. Desserts, pastries, seasonal fruits, etc. are not transferable to refreshment break. NY STYLE DELI BUFFET – Minimum of 10 people • Dinner Rolls • Choice of One (1) • Lemon Raspberry Bars • Choice of Two (2) Salads • Coffee, Decaffeinated and Hot Tea • Field Greens Salad with Tomato, Cucumber, Pickled Red • Assorted Soda and Bottled Water Onion, Balsamic Vinaigrette, Ranch ARTISANAL SANDWICH PLATTERS – Minimum of 25 people Build Your Own Sandwich: • Choice of One (1) Soup • Honey Ham, Oven Roasted Turkey, Roast Beef, Egg Salad • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, • Cheddar Jack, Provolone, Swiss, American Cheeses Balsamic Vinaigrette, Ranch • Lettuce, Tomato, Onion, Pickles, Chili Pepper Relish • Choice of Two (2) Sandwiches: • Mayo, Mustard, Horseradish Cream • Mediterranean Grilled Chicken, Sundried Tomato, Fontina • Kettle Cooked Potato Chips on Focaccia • Lemon Raspberry Bars • Grilled Chicken, Applewood Bacon, Lettuce, Tomato, Roasted Garlic • Coffee, Decaffeinated and Hot Tea Aïoli on Focaccia • Hand Carved Beef, Horseradish Cheddar Cheese on Kummelweck • Assorted Soda and Bottled Water Roll SOUP AND SALAD BAR – Minimum of 25 people • Turkey Pastrami, Swiss Cheese, Russian Cabbage Slaw, Rye Roll • Choice of Two (2) Soups • Prosciutto, Cappicola, Roast Ham, Fresh Mozzarella, Roasted Red Pepper Tapenade on Focaccia • Choice of Two (2) Salads • Southwestern Vegetable Wrap Avocado, Black Beans, Red Onion, Mixed Greens Salad Bar: Serrano Lime Hummus, Mixed Greens • Grilled Chicken, Diced Bacon, Diced Ham • Kettle Cooked Potato Chips • Hard Boiled Eggs, Cheddar Cheese, Chickpeas • Lemon Raspberry Bars • Cherry Tomatoes, Cucumber, Red Onion • Coffee, Decaffeinated and Hot Tea • Croutons, Sunflower Seeds, Dried Cranberries • Assorted Soda and Bottled Water • Ranch, Italian, Honey Dijon Dressing 8 9 LUNCH

HOT LUNCHEON BUFFET

TAILGATE BUFFET BACKYARD BUFFET – Minimum of 10 people – Minimum of 40 people • Chopped Salad with Mixed Greens, Ham, Egg, Tomato, • Wedge Salad with Bacon, Tomato, Crumbled Blue Cheese and Ranch Cucumber, Chickpeas, Ranch, Balsamic Vinaigrette • BBQ Kettle Cooked Potato Chips • Potato Salad • Coleslaw • Macaroni and Cheese • Cilantro-Lime Corn • Hamburgers, Hotdogs, Veggie Burgers • Pit Beans • Roasted Chicken • Macaroni and Cheese • Lettuce, Tomato, Onion, Relish • Corn Bread and Honey Butter • Lemon Raspberry Bars • Smoked Chicken and Pulled Pork • Coffee, Decaffeinated and Hot Tea • Red Velvet Cupcakes with Cream Cheese Frosting • Assorted Soda and Bottled Water • Coffee, Decaffeinated and Hot Tea TASTE OF NEW YORK BUFFET – Minimum of 40 people • Assorted Soda and Bottled Water CENTURY BUFFET • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, – Minimum of 40 people Balsamic Vinaigrette, Ranch • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, • Warm Bread Sticks Balsamic Vinaigrette, Ranch • Chicken Riggies • Dinner Rolls • Eggplant Rollatini with Marinara • Choice of One (1) Soup • Italian Sausage, Peppers and Onions • Choice of Two (2) Salads • ’s Choice of Vegetable • Choice of One (1) Vegetable • Chef ’s Choice of Starch • Choice of One (1) Starch • Mini Half Moons – Chocolate and Vanilla • Choice of Two (2) Entrées • Coffee, Decaffeinated and Hot Tea • Choice of Two (2) Desserts • Assorted Soda and Bottled Water • Coffee, Decaffeinated and Hot Tea SOUTHWEST BUFFET – Minimum of 40 people • Assorted Soda and Bottled Water MILLENNIUM BUFFET • Chopped Romaine, Tomato, Corn, Black Beans, – Minimum of 40 people Tortilla Strips, Cheddar Jack, Chipotle Ranch, Creamy Ranch • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, • Chili con Carne Balsamic Vinaigrette, Ranch • Cilantro Rice • Dinner Rolls • Braised Pinto Beans • Choice of One (1) Soup • Chili-Lime Corn • Choice of Two (2) Salads Nacho Bar: • Choice of One (1) Vegetable • Warm Nacho Cheese and Chips • Choice of One (1) Starch Fajita Station • Choice of Three (3) Entrées • Beef, Chicken, Southwestern Bean Curd, Peppers • Choice of Two (2) Desserts and Onions • Coffee, Decaffeinated and Hot Tea Fixin’s Station • Tomato, Sour Cream, Pico de Gallo, Diced Bacon, • Assorted Soda and Bottled Water Shredded Cheese, Cilantro, Limes, Jalapeños Dessert • Mini Churros • Tres Leches Cake • Coffee, Decaffeinated and Hot Tea • Assorted Soda and Bottled Water

10 BREAKS

STATIONS À LA CARTE

. BEVERAGES Limited to One (1) hour service for each break THE CORPORATE BREAK COFFEE DECAFFEINATED Pre-Meeting • Sliced Fruit HOT TEA • Assorted Danishes and Muffins MILK • Coffee, Decaffeinated and Hot Tea BOTTLED WATERS • Orange, Apple and Cranberry Juice ASSORTED SODAS Mid-Morning ASSORTED JUICES • Coffee, Decaffeinated and Hot Tea SNAPPLE PRODUCTS Mid-Afternoon MINERAL WATERS • Assorted Cookies & Brownies or Individual Bags of Chips RED BULL and Pretzels ® • Coffee, Decaffeinated and Hot Tea STARBUCKS DOUBLE SHOTS • Assorted Soda and Bottled Water STARBUCKS® FRAPPUCCINOS NESPRESSO STATION STARBUCKS® REFRESHERS SPORTS • Choose Espresso, Cappuccino, or Latte, Served with Caramel, ICED TEA Hazelnut and Vanilla Syrups and House-Made Biscotti SWEET AND SALTY BAR – Minimum of 10 people WHOLE FRUIT • Honey Mustard Pretzel Nuggets, Plain Pretzel Nuggets, Candied GRANOLA BARS Nuts, Spicy Chex Mix, Sriracha Peas, Chocolate Covered Peanuts, Yogurt Raisins, Brownie Brittle CANDY BARS • Coffee, Decaffeinated and Hot Tea POWER BARS KETTLE COOKED POTATO CHIPS • Assorted Soda and Bottled Water HOT PRETZEL STICKS WITH CHEESE SAUCE MEDITERRANEAN SNACK STATION – Minimum of 10 people COOKIES • Trio of Hummus with Pita Chips and Vegetable Crudités BROWNIES • Falafel with Tzatziki Sauce MIXED NUTS

10 11 COCKTAIL RECEPTIONS

COCKTAIL PASSED HORS D’OEUVRES RECEPTION HOUR STATIONS

One (1) hour service One (1) hour service. Minimum of 40 people. HORS D’OEUVRES Must Select Three (3) Stations or Add to Existing Menu À LA CARTE Stations must be ordered for the full guaranteed Guest count • If you wish to extend the One (1) hour of service, please contact your CHOICE OF THREE (3) • Convention Services Manager or Catering Sales Manager CHOICE OF FIVE (5) • PASTA TRIO • Three Cheese Tortellini with Cherry Heirloom Tomatoes CAPRESE SKEWERS in Pomodoro VEGETABLE SPRING ROLLS • Farfalle with Prosciutto and Peas in Alfredo BACON WRAPPED SCALLOPS • Penne in Puttanesca CRAB CAKES • Dinner Rolls COCONUT SHRIMP GARDENS OF EDEN CHICKEN AND BEEF SATAY BONELESS CHICKEN WINGS WITH HONEY MUSTARD OR CHIPOTLE SAUCE • House Salad with Assorted Dressings SAUSAGE AND FONTINA STUFFED MUSHROOMS • Traditional Caesar Salad CUBAN CIGARS • Dinner Rolls FRIED PORK DUMPLINGS CHEF ATTENDED PASTA STATION CRISPY CHEESE TORTELLINI • Three Cheese Tortellini, Penne, Farfalle ARTICHOKE CROQUETTES • Pomodoro, Alfredo, Puttanesca, Basil Pesto CALIFORNIA ROLLS • Italian Sausage, Grilled Chicken, Wild Mushrooms MONSTER ROLLS • Broccoli, Olives, Roasted Red Peppers HOFMANN’S PIGS IN A PRETZEL • Dinner Rolls HORS D’OEUVRES PLATTERS FINGERLING POTATO BAR VEGETABLE CRUDITÉS • Bacon Lardons, Crumbled Chorizo, Braised Beef FRESH FRUIT • Roasted Onions, Wild Mushrooms, Steamed Broccoli DOMESTIC CHEESE • Herb Gravy, Mornay Sauce MEAT AND CHEESE • Whipped Garlic Butter, Sour Cream, Crumbled Blue Cheese, SHRIMP COCKTAIL Scallions, Crispy Onions

COCKTAIL HOUR STATIONS

One (1) hour service, Dinner service must follow. WELCOME DISPLAY

• Assorted Cheese Display, Vegetable Crudites, Fresh Fruit ANTIPASTO DISPLAY – Minimum 20 people • Italian Meats and Cheese, Grilled Vegetables, Marinated Artichokes, Tomato Mozzarella Salad, Marinated Olives, Prosciutto Stuffed Peppadew Peppers, Mixed Greens, Balsamic Vinaigrette, Cracker Bread Sticks GRAND RAW BAR – Minimum of 20 people • Jumbo Shrimp, Oysters, Jonah Crab Claws SIGNATURE SUSHI STATION – Minimum 20 people • California Roll, Crunchy Salmon Roll, Spicy Tuna Roll, Veggie Roll 12 COCKTAIL RECEPTIONS

RECEPTION HOUR STATIONS CONT’D • Meatloaf Sliders with Bacon and Angry Onions

ASIAN NOODLE BOWLS • Chips: Garlic Parmesan, Spicy Sriracha, Black Truffle Salt • Macaroni and Cheese Bites • Egg and Rice Noodles • Soft Pretzels Sticks with Beer Cheese Sauce • Shrimp, Chicken, Lap Cheong Sausage • Hofmann’s Pigs in a Pretzel with Whole Grain Mustard • Scallions, Shiitake, Hon Shimeji Mushrooms • Fry Bread with Spinach Artichoke Dip • Napa Cabbage, Pickled Radish, Bean Sprouts, Thai Basil • Philly Cheese Steak Spring Rolls with Provolone Cheese Sauce • Ponzu, Chili Paste, Sesame Oil, Fish Sauce BURRITO BOWL STATION • Pork and Vegetable Broth ARTISANAL TACOS • Barbacoa, Carnitas, Southwestern Bean Curd • Cilantro Lime Rice, Black Beans, Sautéed Peppers and Onions Choice of Three (3) • Pico de Gallo, Salsa Verde, Shredded Cheese, Sour Cream, • Chorizo, Shrimp and Poblano Coulis Scallions • Lobster, Roasted Corn, Avocado Cream, Piment d’Espelette • Tortilla Chips • Blackened Mahi Mahi and Mango Salsa • Vietnamese Beef, Bean Sprouts, Cilantro, Thai Basil • Spicy Korean Pork, Napa Kimchi, Scallion Emulsion • Seared Lamb, Feta, Sundried Tomatoes MINI BREAD BOWL STATION CARVING STATIONS Choice of Three (3) All carving stations served with Dinner Rolls • Loaded Baked Potato HONEY BRINED TURKEY BREAST • Broccoli Cheddar MAPLE GLAZED HAM • Tomato Bisque RACK OF LAMB • Three Bean Chili BEEF TENDERLOIN • Wild Mushroom NY STRIPLOIN All Soups Served with Bacon Lardons, Crème Fraîche and Scallions PRIME RIB ITALIAN TRIO TURNING STONE TRIO – (TURKEY, HAM AND PRIME RIB) • Utica Greens Stromboli • Soppressata Chips with Spicy Marinara • Garlic Knots PUB FARE

• Choice of Three (3)

12 13 DINNER

PLATED DINNER

PLATED

FIRST

Choice of One (1) Salad • House Salad Mixed Greens, Cucumber, Tomato, Pickled Red Onion, Balsamic Vinaigrette DINNER DESSERT MENU CHOICES • Caesar Salad Romaine, Parmesan, House-Made Croutons, CHOCOLATE PASSION OBLIVION TORTE Caesar Dressing • Tomato Mozzerella Salad Basil Coulis, Olive Oil, Crostini Slow Baked Decadent European Chocolate Custard Scented with • Served with Bread Baskets Passion Fruit, Tropical Fruit Coulis, Fresh Whipped Cream SECOND COURSE CHOCOLATE AND ORANGE OLIVE OIL CAKE – Served with Seasonal Duet of Vegetables Light Sponge Cake Flavored with Extra Virgin Olive Oil, Fresh Choice of (2) Entrées Orange Zest, Silky Chocolate Mousse, Fresh Orange Segments • Chicken Française with Lemon White Wine VANILLA AND WILD FLOWER HONEY PANNA COTTA

• Fennel Crusted Supreme of Chicken Breast with Rosemary Jus-lié Vanilla Bean and Wild Flower Honey Flavored Cooked Cream, • Filet Mignon with Cabernet Demi-Glace Blueberry Gelée, Honey Lavender Anglaise • Braised Short Rib with Roasted Shallot Jus-lié PEAR AND MILK CHOCOLATE MOUSSE CAKE • Pan Seared Salmon with Gremolata Port Poached Pears, Milk Chocolate Mousse with Vanilla • Pan Seared Halibut with Citrus Beurre Blanc Buttermilk Sponge Cake, Port Pear Reduction Choice of One (1) Vegetarian Entree RASPBERRY FRANGIPANE TART • Eggplant Napoleon with Sautéed Spinach, Marinara and Shaved Parmesan Sugar Dough Tart with Almond Frangipane, Fresh Raspberries, and Raspberry Merlot Sauce • Cauliflower Steaks with Wild Mushrooms, Brussels Sprouts’ Petals, Cauliflower Coulis and Balsamic Reduction COCONUT LIME CAKE

• Three Cheese Ravioli with Sautéed Arugula, Crumbled Feta, Coconut Bavarian and Fresh Lime Mousse, Vanilla Sponge Toasted Almonds and Warm Sundried Tomato Vinaigrette Cake, Rum and Vanilla Braised Pineapples, Coconut Choice of (1) Starch Caramel Coulis • Marquis Potatoes CARROT CAKE WITH CREAM CHEESE FROSTING • Orzo Pilaf A Moist Cake with Shredded Carrots, Topped with Cream • Fennel Roasted Fingerling Potatoes Cheese Frosting NEW YORK STYLE CHEESECAKE THIRD COURSE Sweet Graham Cracker Crust, Fresh Berries Macerated Choice of One (1) Dinner Dessert with Grand Marnier, Sweetened Whipped Cream • Coffee, Decaffeinated and Assorted Hot Tea SUPPLEMENTS

• Combine Entrées into Duo Plate • Additional Entrée Selection • Add Jumbo Shrimp • Add Lobster Tail • Add Three (3) Scallops

14 DINNER

REGAL BUFFET DINNER BUFFETS – Minimum of 40 people Dinners are designed for a maximum of Two (2) hours of service. • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, If you wish to extend the Two (2) hours of service, please contact your Convention Balsamic Vinaigrette, Ranch Services Manager or Catering Sales Manager. • Charred Roasted Shrimp Salad, Marinated Artichokes, Heirloom CLASSIC BUFFET – Minimum of 20 people Tomatoes, Red Onion, Lemon Vinaigrette • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, • Hand Carved Roast Turkey and Honey Ham Balsamic Vinaigrette, Ranch • Dinner Rolls • Warm Garlic Bread • Choice of Two (2) Soups • Chicken Riggies • Choice of Two (2) Salads • Orecchiette, Italian Sausage, Broccoli Rabe • Choice of Two (2) Vegetables • Chicken Française • Choice of Two (2) Starches • Eggplant Rollatini with Marinara • Choice of Three (3) Entrées • Boston Baked Haddock • Choice of Three (3) Desserts • Chef ’s Choice Seasonal Vegetable • Choice of Pasta • Chef ’s Choice Starch • Three Cheese Tortellini with Cherry Heirloom Tomatoes in • Tiramisu and Cannoli Pomodoro • Coffee, Decaffeinated and Assorted Hot Tea • Farfalle with Prosciutto and Peas in Alfredo SIGNATURE BUFFET • Penne in Puttanesca – Minimum of 40 people • Orecchiette with Wild Mushrooms in Cream Sauce • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, • Coffee, Decaffeinated and Assorted Hot Tea Balsamic Vinaigrette, Ranch • Dinner Rolls • Choice of One (1) Soup • Choice of Two (2) Salads • Choice of One (1) Vegetable • Choice of Two (2) Starches • Choice of Three (3) Entrées • Choice of Two (2) Desserts • Coffee, Decaffeinated and Assorted Hot Tea PREMIER BUFFET – Minimum of 40 people • Field Greens Salad with Tomato, Cucumber, Pickled Red Onion, Balsamic Vinaigrette, Ranch • Hand Carved Roast Turkey • Dinner Rolls • Choice of One (1) Soup • Choice of Two (2) Salads • Choice of Two (2) Vegetables • Choice of Two (2) Starches • Choice of Three (3) Entrées • Choice of Two (2) Desserts • Coffee, Decaffeinated and Assorted Hot Tea

14 15 DINNER

DINNER BUFFET MENU CHOICES SOUPS VEGETABLES ENTRÉES DINNER BUFFET DESSERTS • Broccoli Cheddar • Vegetable Mosaic • Chicken Marsala with • Chocolate Peanut Butter Tart • Roasted Red Pepper Bisque • Haricots Verts with Dried Wild Mushrooms • Fleur de Sel Caramel Tart • Tuscan Sausage and Cranberries • Fennel Crusted Chicken • Mini Fruit Pies with Toasted White Bean • Haricots Verts with Shallots • Chicken Murphy Corn Streusel • Andouille and Black Eyed Pea and Almonds • Braised Pork Shanks • Chocolate and Sour Cherry SALADS • Haricots Verts with in Calvados Jus Mousse Cake Mushroom Cream • Braised Blade Steak with • Arborio Rice Pudding with • Panzanella • Roasted Cauliflower Potato Bacon Hash Passion Fruit Curd • Farfalle and Basil Pesto with Almonds • London Broil in Wild • Nutella and Caramelized • Southwestern Three Bean • Honey Glazed Carrots Mushroom Sauce Banana Parfait and Corn STARCHES • Steak Pizzaiola • Carrot Cake with Cream • Tomato Mozzarella • Lemongrass Beef with Cheese Frosting • Marquis Potatoes Coconut Curry • New York Style Cheesecake • Fennel Roasted Fingerling • Gremolata Salmon with with Berries and Whipped Potatoes White Bean Cassoulet Cream • Three Cheese Tortellini with • Haddock Puttanesca Cherry Heirloom Tomatoes in Pomodoro • Seafood Cioppino • Farfalle with Prosciutto and • Mussels in White Wine Peas in Alfredo and Fennel • Penne in Puttanesca • Stuffed Shells with Mushroom Cream Sauce • Riggies • Quinoa and Shaved Vegetables

DESSERT STATIONS One (1) hour service Stations must be ordered for the full guaranteed Guest count

CAMPFIRE S’MORES STATION – Minimum of 40 people VIENNESE TABLE ICE CREAM BAR – Minimum of 40 people Choice of Four (4) Pastries Choice of Four (4) Ice Creams, Gelatos or Wine Ice Creams • Mini Cannoli, Eclairs, Cream Puffs, Crisp Lemon Meringue Tarts, Fresh Fruit Tarts, Mini Cheesecake Domes, Ganache Glazed • Ice Cream Flourless Chocolate Cake Vanilla, Chocolate, Maple Walnut, Cookies and Cream, Raspberry, Chocolate Espresso Bean, Pistachio, Mint Chocolate CHOCOLATE DESSERT STATION – Minimum of 40 people Chip, Strawberry Includes Chocolate Fondue Station • Gelato Dark Chocolate, Bing Cherry, Vanilla, Chocolate, Strawberry, • Pound Cake, Cheesecake, Brownies, Fresh Fruit, Pretzel Rods Butter Pecan, Acai Blueberry MINI CUPCAKE BAR – Minimum of 40 people • Wine Ice Cream Chocolate Cabernet, Honey Riesling, Cherry Merlot, Choice of Four (4) Cupcakes • Chocolate Oreo, Maple Bacon, Caramel Apple, Fudge Brownie, Vanilla Bean Pinot Noir, Raspberry Chardonnay Rocky Road, Strawberry Shortcake, Key Lime, Peanut Butter Toppings Pretzel Candied Nuts, Macerated Berries, Sundae Crunch, Rainbow Sprinkles, Crushed Oreos, Whipped Cream, If you wish to extend the One (1) hour of service, please contact your Catering Sales Hot Fudge, Caramel Sauce, Raspberry Sauce or Convention Services Manager

16 BAR PACKAGES

PREMIUM OPEN BAR IMPORTED BEER AND WINE OPEN BAR

COCKTAILS ARE MADE WITH: • Full Selection of Domestic and Imported Beer • Assorted House Wine Varietals Smirnoff Vodka, Bacardi Rum, Captain Morgan Spiced Rum, Canadian Club Whiskey, Bombay Dry Gin, Dewar’s Scotch, Jose Cuervo Gold Tequila, Jack Daniel’s • Non-Alcoholic Beer Whiskey, Jim Beam Bourbon, a Selection of House Wines and Bottled Domestic and • Fruit Juices, Sodas and Mineral Waters Imported Beers ENHANCEMENTS ULTRA OPEN BAR BELLINI BAR – Minimum of 50 people, One (1) hour service COCKTAILS ARE MADE WITH PREMIUM OPEN BAR SELECTIONS PLUS: • Champagne and Prosecco Served with Assorted Fruit Purees, Absolut Vodka, Absolut Citron Vodka, Absolut Raspberry Vodka, Crown Royal Berries, Sliced Fruit and Juice Whiskey, Chivas Regal Scotch, Jameson Irish Whiskey, Tanqueray Gin, a Selection of House Wines and Bottled Domestic and Imported Beers ADULT DESSERT STATION – Minimum of 50 people, One (1) hour service • Milkshakes, Floats and Elixirs featuring Locally Distilled Spirits, LUXURY OPEN BAR Moonshine and Craft Beers CRAFT NY STATE BEER STATION COCKTAILS ARE MADE WITH ULTRA OPEN BAR SELECTIONS PLUS: – Minimum of 50 people, Grey Goose Vodka, Belvedere Vodka, Ketel One Vodka, Tanqueray 10 Gin, Dewar’s One (1) hour service 12 Year Scotch, Johnnie Walker Black Label Scotch, Glenfiddich Single Malt Scotch, • Select Beers from Ommegang, Ithaca Beer Company, Saranac, Maker’s Mark Bourbon, Patrón Tequila, Hennessy, Bailey’s Irish Cream, Disaronno Middle Ages, Southern Tier and Empire Brewing Company Amaretto, Grand Marnier, A Selection of Robert Mondavi Wines and Bottled Domestic and Imported Beers

DOMESTIC BEER AND WINE OPEN BAR • Domestic Bottled Beer • Assorted House Wine Varietals • Non-Alcoholic Beer • Fruit Juices and Sodas

THE FOLLOWING FEES WILL BE ADDED TO YOUR BILL:

• Gratuity: 15% of the cost of and beverage, which will be paid to our staff • Administrative Fee: 5% of the cost of food and beverage to be retained by the hotel. These fees are subject to Oneida Indian Nation sales tax of 8.75% (tax and surcharge are subject to change without notice).

16 17 888.361.7958 OR 315.361.7958 5218 PATRICK RD, VERONA, NEW YORK 13478 TURNINGSTONE.COM