30) Beefy Lasagna Honey Baked Ham Candied Yams Bu. Peas & Carrots

Total Page：16

File Type：pdf, Size：1020Kb

30) Beefy Lasagna Honey Baked Ham Candied Yams Bu. Peas & Carrots

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 30) Beefy Lasagna 31) Tuna Patty / dill sauce 1) Chicken Caesar Honey Baked Ham Swiss Steak Salad Candied Yams Obrien Potatoes Roast Pork Loin Bu. Peas & Carrots Garden Blend Vegetables Caraway Potatoes Salad & Dessert Salad & Dessert Bu. Peas & Carrots Salad & Dessert JULY 2017 2) Tender Fried Chicken 3) Herbed Fish 4) 5) Veg. Lasagna 6) Lemon Marinated 7) Breaded Sea Shrimp 8) Cantaloupe Ring Potato Salad & bk.Beans House Potatoes Baked pork Chop Chicken Spaghetti in BBQ Pork Ribs Stuffed Chicken Salad Stuffed Green Pepper Baked Ziti with Sausage Cheesy Au gratin Potatoes Garlic Gravy Lyonnaise Potatoes Onion Smothered Steak Steamed Rice Creole Green Beans Buttered Broccoli Seasoned Hamburger Whole Kernel Corn Baked Potato California Blend Veg. Salad & Dessert Salad & Dessert Hash Brown Potatoes Salad & Dessert Squash Casserole Salad & Dessert Escalloped Peas/onions Salad & Dessert Salad & Dessert 9) Roast Pork Loin 10) BLT Sandwich 11) Tuna Salad Cold Plate 12) Chicken Enchiladas 13) Garlic Cheddar 14) Bacon & Spinach 15) Turkey Tetrazzini Mashed Potatoes & Gravy Crispy Fried Chicken Salisbury Steak Spanish Rice & Chicken Quiche Meatloaf Terrific Turkey Creole Potato Salad Baked Potato Refried Beans Liver & Onions Seafood Platter Au gratin Potatoes Bu. Green Peas Baked Beans Smothered Cabbage Honey Glazed Ham Escalloped Potatoes French Fried Potatoes Corn Obrien Salad & Dessert Salad & Dessert Salad & Dessert Baked Sweet Potato Steamed Vegetables California Blend Veg. Salad & Dessert Green Beans Salad & Dessert Salad & Dessert Salad & Dessert 16) Crab Alfredo 17) Spaghetti &Meat Sauce 18) Grilled Chicken 19) Braised Sirloin Tips 20) Roast Turkey 21) Mushroom Steak 22) Braised Chicken Chicken Fried Steak Roast Eye Of Round & Pasta Salad Bu. Noodles Sage Dressing Pan Fried Catfish Livers Whipped Potatoes Mashed Potatoes Pork Ribs & Kraut Pork Chop Supreme Mashed Potatoes Parsley bu. Potatoes Swiss Style Meatloaf Bu. Green Peas Green & Wax Bean Combo Whipped Potatoes Mixed Veg. &Gravy California Mix veg. Russet Potato Salad & Dessert Salad & Dessert Bu. Garden Peas Salad & Dessert Cheesy Ham & Salad & Dessert Creamed Cabbage Salad & Dessert Hash Brown Casserole Salad & Dessert Herbed Baby Carrots Salad & Dessert 23) Seasoned Pork Cutlet 24) Salmon Filet 25) Goulash 26) Hamburger on a bun 27) Ham & Escalloped 28) Beef Stroganoff 29) Taco Pasta Salad Creamy Gravy Chicken Au gratin Roasted Pork Loin French Fried Potatoes Potatoes over Noodles Pot Roast Stuffed Green Pepper Rice Pilaf Steamed Potatoes Broiled Tilapia Parmesan Porcupine Meatballs Salsa Chicken Pea and Cheese Salad Party Potatoes French Cut Green Beans Bu. Baby Carrot Baked Potato Duchess Potatoes Baked Potatoes Salad & Dessert Bu. Peas & Carrots Salad & Dessert Salad & Dessert Lima Beans & Corn Summer Blend Veg. Seasoned Mixed veg. Salad & Dessert Salad & Dessert Salad & Dessert Salad & Dessert .

Copy Link

Recommended publications

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]
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]
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
[Show full text]
Soups, Salads, and Starches
Soups, Salads, and Starches POTATOES SOUPS Duchess Potatoes: Potatoes Puréed Piped into Spirals, and Chicken & Rice Soup: with Vegetables in a Light Chicken Baked. (Idaho or Sweet Potatoes) Broth. Butternut Squash: With Brown Sugar, Cinnamon. Vegetable Beef Barley: With Fresh Vegetables in a clear Mushroom-Shaped Redskin Potatoes Broth. Chateau Potatoes: Oval-Shaped, Oven Roasted and Tour- Avgolemono (Greek Egg and Lemon Soup): Egg and Lemon nèed. in a clear Chicken Broth. Potato Pears: Potato Croquette in a Pear Shaped, Breaded Cuban Black Beans: With Rice and Onions. with Almonds and Bread Crumbs*. Lobster Bisque: With a touch of Cream and Cognac. Potato Pancakes: With Sour Cream and Apple Sauce* Cajun Gumbo: Dark and Spicy. Garlic Mashed Potatoes: Yukon Gold with Giblet Gravy or Irish Potato-Leek: Garnished with Scallions. White Peppercorn Sauce. Cajun Corn Chowder Smoked Gouda Potatoes au Gratin Croquette in Potato Nest: Mashed Potatoes formed into SALADS Balls, Deep Fried, served in a Shredded Potatoe Nest*. Delectable’s International House Salad: Italian Plum Fondont Potatoes Sliced & Seasoned with Caramelized On- Tomatoes, Marinated Black Olives, Imported Chinese Lotus ions. Root, Waffle-Cut Carrots, Cucumbers and Radishes over Parmesan Roasted Potato Wedges Mixed Lettuces. Mashed Potato Bar with Assorted Toppings* Traditional Cæsar Salad: With Garlic Herbed Croutons, fresh Romaine Lettuce and Homemade Cæsar Dressings. RICE Salade de Fleur: Gourmet Field Greens with Edible Flow- Whole Grain and Wild Rice Blend er, Wild Mushrooms, Hearts of Palm, etc.* Basmati Rice: With Roasted Pecans. Greek Salad: Tossed Greens, Feta Cheese, Cucumbers, Plum Tomatoes, Greek Olives, Pepperoncini, Green Pep- Spiced Apple Rice Pilaf pers, Red Onion Rings, and Oregano.* Saffron Rice: Yellow Rice with Peas.
[Show full text]
Weekly Dinner Specials Sunday, February 28— Saturday, March, 6, 2021
Weekly Dinner Specials Sunday, February 28— Saturday, March, 6, 2021 Soup of the Week: Vegetable Soup SUNDAY, FEBRUARY 28 THURSDAY, MARCH 4 Soup of the Day: Cream of Spinach $2.50 Soup of the Day: Baked Potato $2.50 Baked Ham with Cherry Sauce $7.20 1/2 Rack BBQ Baby Back Ribs (1/4 Rack $8.20) GF $10.95 CHO-23g Na-1825mg F-29g Cal-297 CHO-15g Na-531mg F-45g Cal-668 Veal Marsala $10.50 CHO-14g Na-490mg F-24g Cal-360 Sides: Pineapple Stuffing $2.00 Sides: Potato Wedges $2.00 Asparagus GF $2.00 Sautéed Cabbage with Bacon GF $2.00 Dessert: Chocolate Layer Cake $2.50 Dessert: Assorted Desserts $2.50 MONDAY, MARCH 1 FRIDAY, MARCH 5 Soup of the Day: French Onion $2.50 Soup of the Day: Cream of Asparagus $2.50 Chili with Cornbread Muffin $8.15 Lobster Tail with Drawn Butter GF $18.25 CHO-52g Na-1267mg F-18g Cal-464 CHO-3g Na-891mg F-48g Cal-592 Parmesan Artichoke Chicken GF $8.15 Beef Stroganoff over Egg Noodles GFO $8.95 CHO-20g Na-902mg F-17g Cal-388 CHO-21g Na-307mg F-23g Cal-391 Sides: Buttered Noodles $2.00 Sides: Chive Mashed Potatoes GF $2.00 Peas and Carrots GF $2.00 Cauliflower au Gratin GF $2.00 Dessert: Lemon Pound Cake $2.50 Dessert: Chocolate Cupcake/Peanut Butter Icing $2.50 TUESDAY, MARCH 2 SATURDAY, MARCH 6 Soup of the Day: Turkey Noodle $2.50 Soup of the Day: Beef Noodle $2.50 Scallops with Brandied Leeks and Mushrooms GF $15.95 Honey Mustard Chicken Quarter GF $8.15 CHO-7g Na-630mg F-1g Cal-212 CHO-28g Na-456g F-36g Cal-602 Fried Chicken DF $8.15 Pork Tenderloin with Apricot Glaze GF $8.15 CHO-10g Na-610mg F-42g Cal-754 CHO-33g
[Show full text]
The Ultimate Potato Book
The Ultimate Potato Book Hundreds of Ways to Turn America's Favorite Side Dish into a Meal BRUCE WEINSTEIN & MARK SCARBROUGH TO MARIANNE MACY, the sexiest potato eater in Manhattan Contents Introduction 1 A Potato Primer 3 Ingredients and Equipment 11 Potato Recipes, A to Z 17 Potato Recipes Listed by Type of Potato Used 247 Source Guide 250 Index 253 Acknowledgments 273 About the Author Books by Bruce Weinstein Credits Cover Copyright About the Publisher Introduction Here's the most radical thing we can tell you: The Ultimate Potato Book is a book of main courses. That may not seem like much--until you think about potatoes. They're side dishes, right? Mashed, roasted, fried, whatever. Sometimes they make a main course debut in a soup; usually they're relegated to the edge of the plate. We've decided to put them front and center. The recipes are alphabetized, mostly without the word ªpotatoº in their titles: Lasagna, in other words, not ªPotato Lasagna.º If you thumb through the book, you'll get the hang of how it works. But we'll admit it right up front: some of our cataloguing is idiosyncrat- ic. Provençal Stew, for example. It's a potato/tomato stew with Pernod. Some main courses naturally include potatoes on the side. Steak Frites, for example. But the potatoes aren't really a ªsideº so much as a co-dish, half the whole, integral to the entree. Although we're passionate about potatoes as main courses, you may still want to make them as traditional sides.
[Show 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
[Show full text]
MSU Union 2015 Wedding Receptions
MSU Union 2015 Wedding Receptions Items Included with all Wedding Receptions: spartan Menu Selection of Your Choice Standard White Table Linen signature White Linen Napkins Hurricane Globe Centerpieces with Mirror catering Dance Floor Cake Service Complete Reception Arrangements Professional Service Staff Enhancements to Your Special Day: Hors d’Oeuvres Bar Service Champagne Toast Upgraded Linen After Dinner Coffee Station Late Night Snacks Please add applicable service charge and state sales tax to all food and beverage items 2015 Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness Plated Dinner Selections All Served Dinners Include a Choice of Salad | Fresh Rolls with Butter | Freshly Brewed Coffee and a Selection of Fine Teas Included Dinner Salad Selections (Select One) spartan Gathered Field Greens with Candied Pecans, Crumbled Goat Cheese and Red Wine Vinaigrette Classic Caesar Salad of Crisp Romaine, Garlic Croutons, Parmesan Cheese and Caesar Dressing Spinach Salad with Roasted Red Pepper, Red Onion, Romano Cheese, Toasted Pine Nuts and Balsamic Dressing signature Poultry Selections Wild Mushroom Chicken $21.50 Seasoned Chicken Pan-Fried and Topped with a Wild Mushroom Marsala Wine Sauce | Polenta Cakes | catering Fresh Steamed Broccolini Grilled Jerk Chicken $21.50 Jerk Grilled Chicken Breast Topped with Mango Salsa | Roasted Redskin Potatoes | Sweet Corn and Okra Chef’s Chicken Cordon Bleu $23.50 Chicken Breast with Ham and Swiss Cheese, Breaded and
[Show full text]
Breakfast in November SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 1. Apple Juice 2. Pineapple Juice Mandarin Oranges Chilled Pears Creamy Wheat Crispy Rice Cereal Scrambled Eggs Scrambled Eggs Bacon Sausage Patty Cinnamon Toast 3. Orange Juice 4. Apple Juice 5. Pineapple Juice 6. Orange Juice 7. Apple Juice 8. Pineapple Juice 9. Orange Juice Canned Fruit Strawberries Chilled Plums Chunky Applesauce Fresh Grapes Pineapple Canned Fruit Oatmeal Cornflakes Creamy Wheat Crispy Rice Cereal Oatmeal Cheerios Creamy Wheat Baked Egg Omelet Scrambled Eggs Confetti Eggs Egg Sausage Bake Pancakes Scrambled Eggs Boiled Egg Whole Wheat Toast French Toast Scrambled Eggs Sausage Links Hash Browns Coffee Cake 10. Apple Juice 11. Pineapple Juice 12. Orange Juice 13. Apple Juice 14. Pineapple Juice 15. Orange Juice 16. Apple Juice Mandarin Oranges Canned Fruit Fresh Grapes Canned Fruit Chilled Pears Pineapple Mandarin Oranges Crispy Rice Cereal Oatmeal Cornflakes Creamy Wheat Raisin Bran Oatmeal Cheerios Scrambled Eggs with Omelet Waffle Scrambled Eggs Sausage Links Scrambled Eggs Western Omelet Ham Muffin Sausage Patty Whole Wheat Toast Cinnamon Toast English Muffin White Toast Jelly 17. Orange Juice 18. Apple Juice 19. Pineapple Juice 20. Orange Juice 21. Apple Juice 22. Pineapple Juice 23. Orange Juice Fresh Cantaloupe Strawberries Fruit Cocktail Crushed Pineapple Mandarin Oranges Fresh Grapes Fruit Cocktail Raisin Bran Oatmeal Cheerios Creamy Wheat Crispy Rice Cereal Oatmeal Cornflakes Scrambled Eggs Pancakes/Syrup Confetti Eggs Sausage Biscuit Baked Cheese Omelet Scrambled Eggs Boiled Egg Sausage Links Danish Pastry Gravy Hash brown Potatoes Scrambled Egg 24. Apple Juice 25. Pineapple Juice 26. Orange Juice 27. Apple Juice 28. Pineapple Juice 29.
[Show full text]
Maine Potato Recipes Maine Department of Agriculture
Maine State Library Digital Maine Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1983 Maine Potato Recipes Maine Department of Agriculture Maine Agricultural Extension Service Follow this and additional works at: https://digitalmaine.com/food_marketing Recommended Citation Maine Department of Agriculture and Maine Agricultural Extension Service, "Maine Potato Recipes" (1983). Agricultural and Seafood Marketing and Cook Books. 4. https://digitalmaine.com/food_marketing/4 This Text is brought to you for free and open access by the Economic and Community Development at Digital Maine. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Digital Maine. For more information, please contact [email protected]. Complements of Aroostook Potato Growers , Inc. Presque Isle, Maine PUBLISHED BY Maine Department of Agriculture Maine Agricultural Extension Service GOOD RECIPES FOR MAINE POTATOES Compiled by Kathryn Briwa, Extension Food Specialist Potatoes are a “must” at many meals. And rightly so. They are easy to prepare, they taste good, and they supply real food values. In the quantities that you eat them, they can supply some of your daily requirements of Vita min C, the B Vitamins, iron, starch, and a small amount of good quality protein. While their energy value is high, they need not be fattening. It’s the butter, gravy, or other fats that we put on them that pile up the calories. To get the most food value from potatoes, boil them in their jackets and eat them as soon as they are cooked. If potatoes must be peeled, peel them thin and put them in salted water.
[Show full text]
Speisekarte2021 Herbst.Pdf
Empfehlung € Rehnüssle mit Aprikosen-Pfifferlingen und Serviettenknödel 22,50 Deer hip with apricot-chanterelles and napkin dumplings 7,12,14,18,20,21 Zweierlei vom Wildschwein mit Gemüse und Schupfnudeln 18,50 Two of a kind wild boar with vegetables and duchess potatoes 7,12,14,18,20 Gebratenes Schweinefilet mit Rahmpfifferlingen und Spätzle 18,50 Pork tenderloin with cream chanterelles and swabian noodles 7,8,12,14,18,20,21 Pochiertes Lachsfilet mit gebratenen Pfifferlingen, Parmesan Espuma und Tagliatelle 20,50 Sous Vide cooked salmon with fried chanterelles parmesan foam and tagliatelle 7,8,12,14,15,18,20 Allergene: 7 8 9 10 Schwefeldioxid und Süßstoff/ Nüsse Erdnüsse Sulfite Süßungsmittel 12 13 14 15 Gluten Krustentiere Eier Fisch 18 20 21 24 Laktose Sellerie Senf Weichtiere Suppen / Soups € Kraftbrühe mit Flädle 4,50 Bouillon with herbal pancakes 12,14,18,20 Pfifferling Cremesuppe mit Croûtons 6,50 Chanterelles cream soup with croutons 7,12,14,18 Zwischengang & Vorspeisen / Starters Wildkräutersalat mit gebratenen Pfifferlingen und glasierten Feigen 10,50 Wild herb salad with fried chanterelles and glazed figs 8,12,14,18,21 Gebratene Wachtelbrust mit Gemüsestroh und Salatgarnitur 12,00 Braised quail breast with vegetable straw and salad garnish 7,8,12,14,15,20,21,24 Salate / Salad Kleiner Beilagensalat 4,90 Small mixed salad 7,14,20,21 Großer Beilagensalat 6,50 Large mixed salad 7,14,20,21 Salatplatte mit gebratenen Pfifferlingen dazu Toast 16,50 Plate of salad with fried chanterelles 7,12,14,18,20,21 Bunte Salatplatte mit gebratenen
[Show full text]
On-Premise Weddings
On-Premise Weddings 171 Jerusalem Hill Rd 607 732 6728 Elmira, NY www.hill-top-inn.com Each Wedding Package Includes: Domestic Draught Beer, House Wines and Assorted Iced Sodas An Amazing View of the Chemung Valley Indoor and Outdoor Facilities for your Wedding from 2-300 guests Private Ceremony Area Champagne Toast for all your guests Private Bridal Room prior to your ceremony Private Reception Area All Linen Including Standard Length White Linen Tablecloths with your choice of napkin color Complete Bar Services available for Cash Beverages Cake Cutting Coffee Bar including coffee, decaf and assorted teas A Private Tasting On-site Event Planner and Coordinator Assistance with the setting of the room, including centerpieces, favors & place cards Buffet Packages p. 1-3 Plated Dinners p. 4-6 Station Packages p. 7-9 Add'l Options p. 10-11 Facility Info p. 12 Bar Packages p. 13-15 Hill Top Inn Restaurant, Banquets, & Catering Finger Lakes Buffet Package 1 Hill Top Inn Restaurant, Banquets, & Catering Finger Lakes Buffet Package A Stylish Beginning for your Cocktail Hour Choose one of the following Hors D'oeuvres packages Palette of Dips Flatbread Station Spinach & Artichoke Dip (Gluten-free available upon request) Buffalo Chicken Fondue Margherita Bruschetta Chicken & Mushroom Simply Stated Garlic Local Cheeses & Breads Locally Grown Vegetables w. House Dip Fresh Fruit Display w. Amaretto Dip A Lovely Buffet For Your Meal Might Include: Carved Sirloin of Beef Spinach & Artichoke Chicken Penne Marinara Potatoes au Gratin Fresh Local Vegetable Medley Quinoa Salad with Dried Fruits & Nuts Baby Spinach with Feta & Strawberries Assorted Bread and Rolls 2020 Finger Lakes Buffet Package Pricing First 100 Guests 8433.59 Additional Adult Guests 53.02 Children 5 -11 26.51 Discounted pricing available for groups of less than 100.
[Show full text]