DOCSLIB.ORG

Website Corporate Info.Cdr

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Website Corporate Info.Cdr Corporat Packag Wher U-for-gettabl Memorie Begi Thank you for considering Solitude Links Banquet Center to host your upcoming wedding. Solitude Links has provided a beautiful setting and excellent food for a wide assortment of events since April 2000. We have a near-perfect WeddingWire.com rating! The Solitude Links family, assisted by their excellent management team and outstanding staff, will provide you one of the most memorable events of a lifetime. By choosing Solitude Links to host your upcoming event, you are allowing yourself to have a completely customizable experience! You can start from the basics and select everything to coordinate with your special theme or style of your event. Our chef allows you the option to build your own menu package based on your needs and tastes! We also can provide table place cards, personalized menu cards or other special materials for your event. Our staff is here to make your dreams become a reality! Our banquet rooms can easily accommodate weddings, showers, holiday parties, birthday celebrations, golf outings, or business meetings for 25 to 500 guests. All of our rooms have access to the patio and deck areas, providing the perfect setting to relax while looking at the sparkling lakes and rolling hills of the golf course or to enjoy an evening cocktail under the stars. Please feel free to call us at (810) 982-3673, ext. #2, if you have any questions or to arrange a tour of our facilities. We look forward to speaking with you soon. CORPORATE $XX PER PERSON BUFFET (includes pasta) - $XX PER PERSON / TWO MEAT - $XX PER PERSON Includes Soft Drinks, Coffee and Tea, White Table Linens, Podium, Microphone, Projector, Set Up and Clean Up Homemade Bread with our Homemade Butter SALAD (CHOOSE ONE) HOUSE SALAD Mixed Greens, English Cucumber, Cherry Tomatoes, and Red Onions Served with Ranch, Italian, or Raspberry Vinaigrette Dressing CAESAR SALAD Romaine, Homemade Croutons, and fresh shaved Parmesan, tossed in our Homemade Caesar Dressing ENTREES (CHOOSE ONE) PRETZEL ENCRUSTED CHICKEN Pretzel-Encrusted Chicken Breast stuffed with Capicola Ham and a blend of Gorgonzola and Bleu Cheese drizzled with a Chipotle Honey Mustard Sauce. CHICKEN MARSALA OR PICCATA Sauteed Chicken in a creamy Mushroom Marsala Sauce or Breaded Chicken in a Lemon Caper Sauce. TUSCAN CHICKEN Sauteed Chicken Breast stuffed with Feta Cream Cheese, Sun-Dried Tomatoes and Kalamata Olives topped with a Sun-Dried Tomato and Artichoke Cream Sauce. DANISH ALA BLUE SALMON OR CHICKEN Salmon or Chicken breaded with Danish Bleu Cheese Crumbs served over Balsamic Rice and Citrus-Fruit Salsa. OVEN POACHED SALMON & CREAMY DILL SAUCE Fresh Catch Salmon delicately baked in Wine Bouillon topped with creamy Dill Sauce. THAI CHILI SALMON WITH MANGO SALSA Thai Chili Grilled Salmon topped with our fresh Mango Salsa. APPLE CIDER-BRAISED PORK TENDERLOIN WITH APPLE BACON CHUTNEY Apple Cider-Braised Pork Loin topped with an Apple Bacon Chutney. VEGETABLES STARCH (CHOOSE ONE) (CHOOSE ONE) GREEN BEANS - ALMONDINE OR ITALIAN STYLE RICE PILAF ROASTED VEGETABLES ROASTED OR SMASHED REDSKINS MICHIGAN MEDLEY ROAST GARLIC MASHED POTATOES HONEY-GLAZED BABY CARROTS DUCHESS POTATOES TURNED CUT SEASONAL VEGETABLES ROASTED FINGERLING POTATOES BROCCOLI & BABY CARROT BLEND HERB RUBBED BAKED POTATOES PASTA WITH MARINARA OR ALFREDO CORPORATE BREAKFAST $XX COLD STATION bagels, assorted spreads, fresh fruit, yogurt, granola, and assorted muffins HOT STATION waffles, warm syrup, bacon, ham slices, breakfast potatoes, scrambled eggs, and deluxe scrambled eggs An $80 bartender fee will be added on all cash bars Prices do not reflect a 20% service charge and applicable sales and use tax (based upon per person) Based on a minimum of 50 adult guests, smaller parties will incur an additional rental fee HORS D’OEUVRES Butler Passed Hot and Cold - Three for $X Per Person / Five for $XX Per Person / Seven for $XX Per Person COLD ASPARAGUS-WRAPPED PROSCIUTTO ASSORTED BRUSHETTA Tomato Basil, Artichoke & Sundried Tomato, Spinach Pesto CURED SALMON AND CUCUMBER CANAPES English Cucumber Cup filled with herbed Cream Cheese, topped with Cured Salmon and garnished with fresh Dill. STUFFED TOMATOES Cherry Tomatoes stuffed with herbed Goat Cheese and garnished with a fried Basil Leaf. CAPRESE SKEWERS WITH BALSAMIC DRIZZLE Bamboo Skewers with Grape Heirloom Tomatoes, Fresh Mozzarella, and Fresh Basil drizzled with a Balsamic Reduction. RICOTTA AND APRICOT CHUTNEY CROSTINIS Grilled Garlic Crostini with a Citrus Ricotta Cheese Spread, fresh Apricot Chutney and garnished with fresh Mint. CRAB AND CUCUMBER CANAPES English Cucumber topped with a fresh Fennel and Lump Crab Slaw and garnished with fresh Fennel Sprigs. OYSTERS ON THE HALF SHELL WITH APPLE HORSERADISH SLAW Fresh Shucked Oysters topped with an Apple Horseradish Slaw and garnished with fresh Lemon Wedges. BRIE AND PEAR COMPOTE CROSTINIS Grilled Garlic Crostinis topped with fresh Brie and a Pear Compote and garnished with Bacon Crumbles. SMOKED SALMON CROSTINIS Grilled Garlic Crostini with a Citrus Cream Cheese Spread and garnished with Capers. SHRIMP CEVICHE SHOOTERS (MKT) ASSORTED FISH AND VEGETABLE SUSHI (MKT) HOT BRAZILIAN GRILLED BEEF SATAY WITH CHIMICHURRI SAUCE Grilled Beef Tenderloin with a fresh Chimichurri Sauce. THAI CHICKEN SATAYS WITH A THAI PEANUT SAUCE Grilled Chicken Breast with a Thai Peanut Sauce and garnished with ground Roasted Peanuts. ASIAN STYLE STUFFED MUSHROOMS Baby Portabella Mushrooms stuffed with a ground Asian Seasoned Pork and garnished with Pickled Ginger. MINI BEEF WELLINGTONS Puff Pastry stuffed with Beef Tenderloin, Mushrooms and garnished with a Red Wine Demi Glaze. GRILLED SHRIMP WITH ANCHO CHILI LIME BBQ SAUCE MINI POTATO PANCAKES TOPPED WITH SMOKED SALMON VEGETARIAN SPRING ROLL WITH SPICY RASPBERRY DIPPING SAUCE ROASTED PORTABELLA AND SMOKED GOUDA BEGGAR’S PURSE FRIED RAVIOLI WITH BASIL PESTO MARINARA BACON-WRAPPED CHICKEN TENDERS MEATBALLS (SWEDISH, BBQ OR ITALIAN) BACON-WRAPPED WATER CHESTNUTS CURRIED CHICKEN SATAY IN PHYLLO CUPS CHICKEN LOLLIPOPS WITH BOURBON BBQ GLAZE MARGARITA CHICKEN FLATBREAD COCONUT SHRIMP WITH PINEAPPLE MANGO CHUTNEY (MKT) SALMON PATTIES WITH A GINGER WASABI AIOLI (MKT) ELEGANT DISPLAYS SEASONAL FRESH FRUIT DISPLAY ($X PER PERSON) Fresh Watermelon, Cantaloupe, Honeydew, Pineapple, Red Grapes, Strawberries, and other assorted Berries GARDEN-FRESH VEGETABLE CRUDITÉS ($X PER PERSON) Fresh Celery, Baby Carrots, Broccoli, Cauliflower, Grape Tomatoes, Bell Peppers, and Radishes GOURMET CHEESE AND CRACKER DISPLAY ($X PER PERSON) Cheddar, Pepperjack, Colby Jack, Swiss, Gouda, Bleu Cheese, Parmesan, and Goat Cheeses IMPORTED ANTIPASTO DISPLAY ($X PER PERSON) Salami, Capicola, Prosciutto, Pepperoncini Peppers, Pickles, and fresh Mozzarella Cheese MEDITERRANEAN DISPLAY ($X PER PERSON) Hummus, Pita Chips, Grilled Summer Vegetables, assorted Olives, and stuffed Grape Leaves ASSORTED SUSHI ROLL DISPLAY ($XX PER PERSON) California Rolls, Spicy Tuna Rolls, Philadelphia Rolls, Eel and Avocado Rolls, Dragon Rolls, Rainbow Rolls, and Veggie Rolls Prices do not reflect a 20% service charge and applicable sales and use tax (based upon per person) ENHANCEMENTS CAMPFIRE S’MORES Roasted Marshmallows, Peanut Butter Cups, Milk Chocolate, Chocolate Caramel, Nutella, Almond Butter, and Fruit Puree. Served on Chocolate and Honey Graham Crackers. CHOCOLATE FOUNTAIN Flowing Belgian Chocolate with an array of dipping items ranging from Strawberries, Bananas, Marshmallows, Rice Krispie Treats, Bite-size Brownies, Pretzel Rods, Oreo and Shortbread Cookies WHAT’S POPPIN? Enjoy an array of gourmet Popcorn, from Savory to Sweet...a great take-home treat! Choose up to six flavors: Bacon and Cheese, White Cheddar, Mild BBQ, Spicy Hot BBQ, Jalapeno, Dill Pickle, Apple Pie, Butter Crunch, Confetti, Peanut Butter and Jelly, Cookies and Cream, and Caramel with Almonds and Pecans. PARFAIT STATION A new take on desserts! Individual Cheesecake Parfaits including Meyer Lemon Cheesecake with Fresh Blueberries, Vanilla Cheesecake with Raspberry Puree and a Chocolate and Pecan Cheesecake with Caramel drizzle. COOKIE MONSTER A Cookie Buffet to tame any Little Monster! An assortment of housemade Cookies including Chocolate Chip, Peanut Butter, Oatmeal Raisin, Sugar Cookies and many more... Topped off with regular and Chocolate Milk Shooters. DECADENT DESSERT TABLE Assortment of Delectable Cakes, Pies and Tortes, New York Style Cheesecake with assorted toppings and sauces, array of Mousse Shooters, Truffles and Mini Pastries LATE NIGHT SLIDER STATION WITH FRIES Gourmet Sliders with grilled Onions, you pick your toppings; Pickles, Cheese, Mustard, Ketchup, and Mayonnaise. LATE NIGHT CONEY DOGS WITH FRIES Coney-Dogs - A Detroit Staple! Includes Chili, Onions, and Mustard. LATE NIGHT NACHO BAR Seasoned Ground Beef, Shredded Cheese, Green Onions, Banana Peppers, Diced Tomatoes, Jalapenos Sliced Olives, Sour Cream, and Salsa. LATE NIGHT PIZZA STATION Housemade Brick Oven Pizza! Includes Cheese, Cheese And Pepperoni, Meat Lovers, and Vegetarian. ULTIMATE POUTINE STATION Fresh cut French Fries & Waffle Fries! Toppings include Poutine, Cheese Curds, Bacon, and Pickle Spears. HEAVENLY ORCHARD STATION Hot and Cold Cider, Plain, Cinnamon and Powdered Donuts, Apples with Caramel Dip GRAND PICNIC STATION Jumbo Submarine, Salty Snacks, Fresh Seasonal Fruit, assorted Cookies and Brownies LATE NIGHT BBQ Grill out on the Deck! Nathan’s hot dogs with the fixings and sliders with potato chips Prices do not reflect a 20% service charge and applicable sales and
Load more

Recommended publications
  • FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
    BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
    [Show full text]
  • Cultural Dictionary and Directory
    The Cultural Dictionary and Directory Of people from culturally and linguistically diverse backgrounds A resource to increase cultural understanding for service providers and encourage liaison between communities and key multicultural providers in the ACT A project of the Migrant and Refugee Settlement Services of the ACT Inc. With the support of the ACT Office of Multicultural, Aboriginal and Torres Strait Islander Affairs (Community Service Directory – ACT Government) Original publication by Sara Khalidi 1997 Revised and Edited by Fiona McIlroy 2003 Revised and Edited by Hannah Neumayer 2012 Cultural Dictionary & Directory 2012 - Project of the Migrant and Refugee Settlement Services of the ACT Inc. 1 PREFACE TO THE CULTURAL DICTIONARY The wealth of cultural diversity in Australia is arguably one of its major assets. Acknowledgement of difference and acceptance of each person’s unique qualities, as well as their particular blend of cultural influences can assist people to grow in cultural richness and social strength. However more often than not, perceptions and attitudes are based on the limited understandings we currently hold, and we are all prone to prejudice. The key to cultural understanding lies in an open mind. Given the rise in expressions of racist attitudes in recent times, it is more important than ever to remember that general statements about cultural backgrounds can lead to stereotyping. Stereotyping often undervalues individuals and cultures, and can be based on mistaken assumptions. It must be noted that the brief and general descriptions of a culture or country, such as the snapshots in this Cultural Dictionary, should never be applied in a blanket way to any individual or group.
    [Show full text]
  • A New World of Frozen & Specialty Food 2017
    A New World of Frozen & Specialty Food 2017 Condiments 04 Jams & Jellies 20 Vegetables 34 Sides & Appetizers 54 Cheese & Specialty 68 Breads 78 Pastry ingredients 90 Doughs & Pastries 130 Desserts 150 3 4 CoNDimeNtS White Toque imports Maille Original Dijon mustards and vinegars for food service. In addition to the Maille line, we have selected exclusive, all natural, condiments to enhance recipes including gourmet ketchup, European sauces, Espelette pepper and more. 5 6 10000 Maille Dijon Mustard Original Maille Dijon mustard made with Brassica Juncea black and brown seeds. A smooth mustard delivering heat at the finish. 4/1 gal mUStARDS It all started in 1747, when Master Maille, “the greatest mustard and vinegar maker of all time”, became the official supplier to the Grand Courts of Europe. Today, Maille is still manufactured with the same tradition and values of the “House of Maille.” 10002 Maille Dijon Mustard This retail jar is an up-scale presentation for a table top. Maille is the brand of distinction since 1747. 6/7.5 oz 10003 Maille Honey Dijon Mustard The aroma and flavor is predominantly mustard. Honey adds a touch of sweetness but does not compete with the primary notes. 6/8.1 oz 7 10004 Maille Dijon Mustard Traditional Dijon mustard miniatures to enhance an exclusive room service and condiment offerings. 72/1.4 oz 10005 Maille Dijon Mustard Squeeze Bottle On the go or for casual dining, Maille Dijon in a squeeze bottle is a recognizable quality brand. 12/9.7 oz 10010 Maille Dijon Mustard Sulfite Free A great option to use for a preservative free recipes.
    [Show full text]
  • Lunchbox Ideas
    You all wanted it, and I am here to deliver. I have done some research on lunchbox ideas and have come up with the following suggestions that should keep your child’s lunch exciting for the remainder of the school year! Full menu’s are included, as well as “mix and match” ideas. The lunchbox: It is important to have the right gear and the lunchbox is an important asset. Consider letting your child pick out his own lunchbox or purchase one and let him decorate it with paint or markers. Make sure your child's name is on it with a permanent marker or paint. Most schools will not provide a refrigerator to store lunchboxes, so you should select an insulated one with a re‐usable freezer pack to keep the lunch fresh. Or, instead of using a freezer pack, you can freeze a bottle of water, and add it to the lunch box. It will keep the lunch cold and fresh during morning classes and by lunch time it will have thawed and be ready to drink. More gear ­ containers: Those gimmicky, salt, fat and sugar‐filled, "Lunchables" trays are very popular with kids. Not because they taste so good, but because look so cool. There is no reason a homemade lunch needs to look dull and unappetizing. Buy colorful containers in different shapes to pack your child's lunch. They are better than plastic bags and less wasteful too. If your child is drawn to characters, buy some stickers and decorate the containers. Put your child's name on the containers, but it is inevitable that some containers may not make their way home.
    [Show full text]
  • Display Platters Medium Serves 5-10 Large Serves 10-15
    Hors d’Oeuvres Display Platters Medium Serves 5-10 Large Serves 10-15 Antipasto Platter – Imported Dry Sausage, Salami, Sopressata & Prosciutto di Parma, Aged Provolone, Parmigiano Reggiano & Homemade Fresh Mozzarella Cheeses, Oil Cured Sundried Tomatoes, Marinated Olives, Artichoke Hearts & Mushrooms, Fire-Roasted Red Peppers, Roma Plum Tomatoes & Fresh Basil Med. $34.99 Lg. $69.99 Fresh Mozzarella & Tomato Platter – Generous slices of our Homemade Fresh Mozzarella layered with Roma Plum Tomatoes & Fresh Basil Med. $50.00 Lg. $90.00 Gourmet Cheese Platter – A fine assortment of imported and domestic cheeses beautifully displayed on a platter accompanied by crisp, gourmet crackers and adorned with grapes and fresh berries Med. $30.00 Lg. $60.00 Imported Olive Tray – Lombardi’s own assorted selection of carefully marinated and cured imported olives Med. $40.00 Lg. $75.00 Vegetable Crudité Platter – Fresh spears of Carrots, Celery, Tri Color Peppers, Broccoli, Cauliflower, Yellow and Green Squash displayed on a platter with Creamy Spinach Dip Med. $20.00 Lg. $40.00 Grilled Vegetable Platter – As assortment of Zucchini & Yellow Squash, Eggplant, Tri Color Belle Peppers, Asparagus, Carrots & Sweet Fennel drizzled with Extra Virgin Olive Oil and grilled to perfection Med. $45.00 Lg. $80.00 Bruschetta Platter – Our Homemade Tuscan Crostini display on a platter with your choice of Homemade Bruschetta. Choose from Classic Tomato, Artichoke, Roasted Eggplant, White Bean or Caponata Med. $30.00 Lg. $55.00 Shrimp Cocktail Platter – Tender Gulf Shrimp served with our Tangy Cocktail Sauce garnished with Fresh Lemon Wedges 50 pcs. $49.99 75 pcs. $69.99 100 pcs. $89.99 Fresh Fruit Platter - Fresh Seasonal Fruits cut and beautifully displayed on a platter Med.
    [Show full text]
  • Say NO to Food Waste
    Say NO to food waste ©shutterstock A guide to reduce household food waste Trainers guide Say NO to food waste A guide to reduce household food waste - Trainers guide by Mariam Ghamrawy Regional Office for the Near East and North Africa Food and Agriculture Organization of the United Nations Food and Agriculture Organization of the United Nations Cairo, 2019 Required citation: Ghamrawy, M. 2019. Say no to food waste! A guide to reduce household food waste – Trainers guide. Cairo, FAO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or develop- ment status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar na- ture that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-131813-3 © FAO, 2019 Some rights reserved. This work is made available under the Creative Commons Attribu- tion-NonCommercial-ShareAlike 3.0 IGO licence (CC BY-NC-SA 3.0 IGO; https://creative- commons.org/licenses/by-nc-sa/3.0/igo/legalcode). Under the terms of this licence, this work may be copied, redistributed and adapted for non-commercial purposes, provided that the work is appropriately cited.
    [Show full text]
  • Traditional Spreads Meze Assortments Salads
    H Geuseis tHs elladas einai toso poikileV kai entoneV, oso kai h idia h cwra. Gia emaV kaqe suntagh, einai ena mikro taxidi, ston politismo kai thn zwh autwn pou ta dhmiourgoun. stocoV maV einai na gnwrisoun auth thn empeiria ekeinoi pou anazhtoun geuseiV pera apo thn pepathmenh. sto menou pou kratate uparcoun kai arketeV biologikeV suntageV, san apanthsh sthn olo kai megaluterh katanohsh thV anagkhV gia mia isorrophmenh kai ugih scesh me to periballon.... Traditional Spreads CHOICE OF ANY ONE - 9 • THREE - 14 • ALL SPREADS - 19 TZATZIKI TIROKAFTERI Greek yogurt, cucumber, garlic, dill & EVOO Feta cheese, roasted red pepper, Serrano HUMMUS & jalapeño peppers Chick peas, tahini & lemon SKORDALIA MELITZANOSALATA Potato, roasted garlic, EVOO Grilled eggplant, roasted garlic & Greek yogurt & aged red wine vinegar FAVA TARAMOSALATA Yellow split pea, onion & EVOO Carp roe caviar, shallots & Greek olive oil Meze SPANAKOPITAKIA 11 SEAFOOD TOWER FOR TWO 46 Hand made phyllo dough, spinach, leeks & feta cheese (6) Clams, (6) blue point oysters & (6) jumbo shrimp, served with trio (cocktail, horseradish & pickled onion mignonette) TYROPITAKIA 11 Hand made phyllo dough filled with cheese CLAMS 1.75 or BLUE POINT OYSTERS 2.75 Each DOLMADAKIA 11 Crudo style, served with trio Hand made grape leaves stuffed with ground beef, (cocktail, horseradish & pickled onion mignonette) rice & herbs, topped with avgolemono CLAMS CASINO 15 LOUKANIKO 14 Baked with our signature recipe Imported Greek grilled sausage GARIDES SAGANAKI 16 KEFTEDES 11 Sautéed shrimp, ouzo,
    [Show full text]
  • Hors D'oeuvres & Appetizers
    CATERING MENU Hors d’oeuvres & Appetizers Fish Tuna Sashimi with pickled ginger, seaweed, wasabi and soy glaze Sesame seared Tuna and watermelon skewers with caramel soy Tuna tartare on wonton with mango and siracha Hamachi ceviche with candied jalapenos and yuzu foam Smoked salmon bruschetta with Boursin capers and red onion Smoked salmon on blinis with crème fraiche and dill Smoked salmon on lavash cracker with truffle caviar and cucumber Salmon skewers with maple mustard and citrus brown butter Salmon wellington with mushroom duxelle and gorgonzola Grouper bites with chipotle remoulade dipping sauce Sturgeon caviar with capers, tomato, onion, separated egg and blinis Shellfish Chilled jumbo shrimp with tequila lime cocktail sauce Dueling pesto grilled shrimp with tomatoes and basil Prosciutto wrapped prawns with chili mango chutney Coconut crusted shrimp with pineapple marmalade House garlic shrimp with chili butter and white wine Lemongrass curry shrimp with lime and coconut foam Seared scallop with a smoked pepper bacon jam Seared sea scallop wrapped with applewood smoked bacon Mini crab cakes with siracha aioli and cilantro Crab stuffed mushroom caps with a sherry cream sauce Cold lobster cocktail with fresh fennel, mango, orange supreme and watercress Fried lobster bites with a chili orange glaze and lemon pepper Sautéed lobster bites en croute, puff pastry and creamed garlic butter Jumbo lump crab martini with whole grain mustard remoulade Oyster shooter with yuzu, champagne, cocktail sauce and micro horseradish Fried oyster bite
    [Show full text]
  • Msuspcsbs Natl Nationalli89.Pdf
    1934 MODERN MODES IN MEAT COOKERY The National Live Stock and Meat Board dedicates MODERN MODES IN MEAT COOKERY to the homemaker who is interested in the best methods of preparing meat, the center of the menu. On these pages will be found the principles of cookery and recipes, based on these principles; which will enable the one who prepares the meals to be unfailingly successful with the meat dish. Published by the NATIONAL LIVE STOCK AND MEAT BOARD 407 South Dearborn Street Chicago, Illinois Copyright 1933 In cooking beef the tenderness of the cut must be considered. The tender cuts are cooked best by dry heat—roasting, broiling, and panbroiling. The less-tender cuts are cooked best by moist heat—braising, stewing, and simmering. On this page is given a miscellany of new ideas for preparing beef dishes according to the latest approved methods. A roast of beef should be put in the pan with the fat side up. It will not be necessary to baste the meat if there is a good covering of fat, because as the fat melts it will do the basting. A piece of beef deficient in fat is better cooked as a pot-roast. A rolled roast will need a rack; a standing rib will form its own rack. The roaster should not be covered at any time; nor should water be added. The roast will be more tender and have a better flavor. Salt may be added when the meat is put on to cook, after it has been Browned, or just before serving.
    [Show full text]
  • Appetizers Soups & Salads Entrées
    APPETIZERS from $10-18 Deconstructed Shrimp Cocktail horseradish panna cotta • tomato jam • preserved lemon syrup The Evolution of Cheddar 3-, 5- and 7-year aged Hook’s Cheese Company cheddar curd • Savannah Bee honeycomb • housemade red onion jam • lavash + selection of sommelier-paired wines Fried Oysters Rockefeller spinach and parsley crust • bacon relish • brown butter hollandaise Brown Sugar & Spice Roasted Acorn Squash garlic & herb whipped ricotta cheese Escargot & Gnocchi wilted arugula • candied lemon • garlic • Pernod brown butter SOUPS & SALADS from $8-10 French Onion caramelized Vidalia onion broth • brioche crouton • Gruyère cheese Butternut Squash & Roasted Apple Bisque curry yogurt • bourbon cream • lemon zest Caesar romaine heart • brioche crouton • shaved Parmesan • garlic dressing Steakhouse Wedge baby iceberg • Roth Buttermilk Blue cheese • roasted tomato • bacon relish • blue cheese dressing Broiled Beefsteak Tomato mozzarella burrata • arugula pesto • The Oilerie’s 25-year-old balsamic vinegar Mixed Artisan Greens heirloom grape tomatoes • cucumbers • apple cider vinaigrette ENTRÉ ES from $25-39 Slow-Roasted Prime Rib of Beef twice-baked potato • asparagus • au jus • horseradish cream sauce Surf & Turf 4 oz. filet mignon • 5 oz. cold water lobster tail • mashed potatoes • green beans • bordelaise sauce • drawn butter Seared Scallops saffron and farm-fresh pea risotto • baby carrots • cauliflower purée Pan-Roasted Chicken Breast seared potato cake • sautéed green beans • pan jus • fine herbs Links Signature Meatloaf
    [Show full text]
  • Sample Menus & Suggestions
    SAMPLE MENUS & FOOD SUGGESTIONS Class Act Catering, Inc. | Phyllis Manning 910-389-7498 “Simply the best catering for any occasion” www.classactcateringnc.com Class Act Catering is not limited to just these suggestions and can tailor your menu to your specific desires. Please ask about any of your ideas not listed. Cocktail Buffet & Appetizers (A la carte appetizers, 50 person minimum.) Seafood Cocktail Shrimp & Sauce Marinated Pickled Shrimp Shrimp ‘n Grits Coconut Fried Shrimp w/Orange Marmalade Sauce Crispy Shrimp Wontons w/Thai Chili Sauce BBQ Shrimp Skewers Grilled Blackened Shrimp Oysters on Half Shell w/Cocktail Sauce Oysters Rockefeller Bacon Wrapped Scallops Sesame Seared Tuna w/Wasabi Sauce Sushi Hot Crab Dip & Crostinis Mini Crab Cakes Petite Soft Shell Crab Smoked Salmon on Bagel Chips w/Chive Cream Cheese Smoked Salmon Side garnished w/Capers, Cream Cheese, Diced Eggs, Diced Red Onions, & Bagel Chips Phyllis Manning | Class Act Catering 910-389-7498 PO Box 1718 Swansboro, NC 28584 [email protected] | www.classactcateringnc.com Poultry Chicken Kabobs Chicken Wings: Hot, BBQ, Teriyaki Mini Chicken Cordon Bleu Puffs Chicken Tenders Chicken Satay w/Spicy Peanut Sauce Chicken Skewers: Honey Teriyaki, Spicy Mango, Jerk Chicken Salad: Tart Shells, Open Face, Mini Croissants Beef Meatballs: BBQ or Italian Beef Tenderloin Kabobs BBQ Shredded Beef & Rolls Beef Crostini w/Red Pepper Mayonnaise Oriental Franks Pigs ‘N Blanket Pork Swiss Party Ham Rolls Country Ham Biscuits Holiday Sausage Stars Mini BBQ Pork Sliders Sausage
    [Show full text]
  • Banquet Menu
    Banquet Menu Prices subject to change without notice Breakfast Minimum: 30 Guests Clubhouse Continental Breakfast $8.50++ Assorted Individual Juices Muffins and Pastries - Butter & Assorted Jellies Coffee—Regular and Decaf Add assorted yogurts for $2.00 Deluxe Continental Breakfast $11.00++ Assorted Individual Juices Muffins, Pastries and Bagels with Cream Cheese, Mini Croissants - Butter & Assorted Jellies Platter of Seasonal Fresh Fruits Coffee—Regular and Decaf Add assorted yogurts for $2.00 Club Breakfast $13.00++ Juice Carafes Scrambled Eggs Bacon and Sausage, Breakfast Potatoes Muffins and Pastries Coffee—Regular and Decaf add assorted yogurts for $2.00 Q.C. Eggs Benedict $13.00++ Fresh Sliced Seasonal Fruit Poached Eggs, Canadian Bacon, Orange-Ancho Chili Hollandaise Sauce Hash Brown Potatoes or Lyonnaise Potatoes (choose one) Muffins and Pastries Coffee—Regular and Decaf Huevos Rancheros (Plated Only) $13.00++ Assorted Individual Juices Two Eggs Scrambled—Served atop a Corn Tortilla with Refried Beans, Melted Jack & Cheddar Cheeses Breakfast Potatoes Tortillas Coffee—Regular and Decaf Prices subject to change without notice Breakfast Burrito $12.00++ Scrambled Eggs with Peppers and Onions Choice of Bacon, Ham or Sausage with Refried Beans, Melted Jack & Cheddar Cheeses Breakfast Potatoes Tortillas Coffee—Regular and Decaf Chorizo and Eggs $12.00++ House Made Chorizo prepared with Scrambled Eggs With Refried Beans, Melted Jack & Cheddar Cheeses Breakfast Potatoes Muffins and Pastries Coffee—Regular and Decaf French Toast $12.00++
    [Show full text]