Banquet Menu
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BANQUET MENU COFFEE BREAKS PLATED BREAKFAST BREAKFAST BUFFETS CONTINENTAL BREAKFAST BUFFETS DELUXE ENHANCEMENTS BRUNCH BUFFETS Carving Station Select One From the Following: Beef Tenderloi n with Fresh Baked Rolls, Dijon Mustard & Creamy Horseradish Maple Glazed Virginia Ham with Dijon Mustard, Mango Chutney Mayonnaise & Fresh Baked Rolls Steamship Round of Black Angus Beef with \Vhole Grain Mustard, Creamy Horseradish Sauce, Mayon naise & Fresh Baked Rolls Omelet & Waffle Station Omelet Made Just the Way You Like Them with Your Choice of Toppings Hors d'Ouevres Station Select One From the Follov\ling: Assorted Sliced Seasonal Fruit & Berries with Honey Yogurt Dip An Assorted Selection of Imported & Domestic Cheeses, Dried Fruit & Nuts with Assorted Crackers An Assortment of Fresh Seasonal Vegetables with Your Choice of Dipping Sauce Page 8 of 47 PLATED LUNCHES LUNCH BUFFETS Caramel Flan, Margarita Pie & Mexican Wedding Cookies ITALIAN .BUJ:'l:'ET/$28.00 Caesar Salad with Parmesan Cheese & Sourdough Croutons Grilled Vegetables, Artichoke Hearts, Provolone Cheese & Imported Olive Selection Grilled Vegetablc Lasagna with Roasted Red Peppers Chicken Parmesan with Spicy Marinara Italian Sausage with Penue Pasta, Tomatoes & Basil Tiramisu, Chocolate Espresso Cake & Cranberry Biscotti ALL AMERICAN/$35 .00 Organic Field Greens with Assorted Dressings Warm Potato Salad with Smoked Bacon & Caramelized Onions Adobe Grilled Chicken with Sv.. cct Corn Salsa Black Pepper Crusted Beef Tenderloin with Artichoke Hash Fire Pit Salmon Steaks with Mesquite Honey 13arbeque & Baked Black Beans Mountain Berry Cobbler with Vanilla Bean Ice Cream SUMMER BA RBEQUE/$32 Old Fashion ed Coleslaw Tomato Feta Salad v.1ith Cucumber, Sprouts & Basil Vinaigrette Sliced Watermelon with Lime Wedges Grilled Angus Beef Burgers, Bratwurst, Kosher Hot Dogs & Chicken Breasts Page 14 of47 BOXED LUNCHES THE DELI/$25.00 Thinly Sliced Pastrami with Aged Swiss Cheese, Horseradish & Tomatoes on Marble Rye Green & Red Cabbage with Creamy Caraway Dressing Carrot, Celery Jicama & Sweet Bell Pepper Sticks fresh Seasonal Whole f ruit, Country Cut Potato Chips Chocolate Cheesecake Bar THE MESA/$26.00 Grilled Chicken Breast with Pesto, Provolone, Herb Tomatoes & Lettuce on Freshly Baked Sourdough Bread Pen ne Pasta with Asparagus, Sun Dried Tomatoes & Kalamata Olives Carrot, Celery Jicama & Sweet Bell Pepper Sticks Fresh Seasonal \!Vhole Frui t, Country Cut Potato Chips Homemade Chocolate Brow11ie Choice of Sodas or Bottled vVater BEVERAGE ADDITIONS Items can he added to our Buffets or Purchased as Meeting Breaks Lemonade/$38. 00 per Gallon Fresh Squeezed Orange Juice/$42.00 per Gallon Page 17of47 BREAK ENHANCEMENTS HORS D’OEUVRES PASSED COLD HORS D'OEU VRES/$49.00 PER DOZEN Smoked Rainbow Trout with Horseradish Cream on Rye Crostini Pacific Oysters on the Half Shell with Red Hot Cocktail Sauce Parma Prosciutto Wrapped Asparagus Tip with Balsamic Drizzle Blue Crab on Belgian Endive with Spicy Remoulade Tandoori Seared Tuna on Pappadam with Cucumber & Yogurt Heirloom Cherry Tomato Stuffed with Herb Cream Cheese & Chives Lobster with Roasted Garlic on a Wonton Chip Pepper Smoked Salmon on an English Cucumber with Dill Cream Pear Gorgonzola & Thyme Tartlet Goat Cheese Mousse with Piquillo Peppers in a Tortilla Cup Seared Tuna Tartlets·with Asparagus & Creme Fraiche Smoked Salmon & Boursin Ball with Pistachios Duck Breast with Prosciutto on Crisp Crouton Scallop Cevichc with Ycllow Corn Chip SHOOTERS, SMALL BITES SERVED IN A SHOT GLASS/$49.00 PER DOZEN Traditional Gazpacho Shrimp Cocktail Sweet Corn Soup with Chive Oil Blue Crab & Avocado Parfait Page l.I of47 THE HORS D’OEUVRES PLATTERS EVENT STATIONS PAELLA STATION/$10.00 PER GUEST Traditional Paella Made to Order Including Saffron Rice, Snapper, Clams, Mussels, Andouille Sausage, & Chicken Grilled Vegetable Platter with Hummus PASTA BAR/$15.00 Choose 2 Ricotta Ravioli with Basil Pesto & Pancetta Cheese Tortellini with Spicy Tomato Sauce & Parmesan Cheese Pen ne Pasta with Portobello Mushrooms, Eggplan t, Spinach & Tomato Basil Sauce Four Cheese Ravioli with Italian Sausage, Kalamata Olives & Herbs Farfalle Pasta with Shrimp, Cilantro Pesto & Corn Relish Chef Attendant Required/$150.00 per hour CHEF'S CARVERY Whole Roast Suckling Pig/$425.00 Herb Roasted Turkey with Bourbon Gravy & Cranberry Chutney/$250.00 Pepper Crusted Tenderloin of Beef with Creamy Horseradish & Natural Jus/$425.00 Roast Pork Loin with Sundricd Tomato & Pinc Nut Stuffing/$375.00 Honey Mustard & \Nhiskcy Glazed Ham with Red Currant Compotc/$250.00 Stcamship/$500.00 Page 2.4 of 47 PLATED DINNERS SALADS PLATED DINNERS ENTREES Double Cut Pork Chop with Sweet & Russet Potato Hash, Sundried Cherry Jus Molasses Crusted Duck Breast with Roasted Squash, Black Pepper Orzo & Cider Reduction SEAl'OOD/$52.00 Pan Scared Bass with .Basmati Rice, .Baby Bok Choy & Lcmongrass Broth Pan fried Salmon with Braised Vegetahlcs & Tomato Chutney Pan Scared Chilean Sea .Bass with Grilled Corn & Scallion Cakes, American Caviar & Lemon Beurre Blanc Porcini Crusted Salmon with Asparagus & Red \'\Tine Sauce, Wild Pilaf Scallop Filled Sole Fillets with Braised Spinach & White Wine Sauce Chipotle Glaz.ed Shrimp, Roasted Corn & Poblano Salsa and a Blue Corn Waffle oven Roasted Australian Lobster Tail with Lemon Beurre Blanc & Sun Dried Tomato Grcmolata/$60.00 VEGETA RIAN ENTREES/$44.00 Carrot Millet Cakes with Spinach & Roasted Yellow Pepper Sauce Portobello Mushroom Stack with Ricotta, Tomatoes & White Bean Puree Spicy Tofu with Herb Risotto with Roasted Mushrooms & Pepper Relish Garbanzo & Lentil Stew with Charred Tomatoes & Roasted Root Vegetables Spinach, Artichoke & Kalamata Strudel Black Beans with Chunky Marinara Sauce with Whole \\Thcat Pasta & Steamed Vegetables Tofu Tapcnade Page 2.9 of 47 DESSERTS/$9.00 Chilled Chocolate Espresso Terrine with Chocolate Sauce Flourless Chocolate Torte, Raspberry Coulis Black Forest Cake, Cherries & Chocolate Lemon Mousse Cake with Raspberry Sauce Hazelnut Chocolate Torte, Chocolate Chantilly Cream Caramel flan with Seasonal Berries & Whipped Cream Classic Sacher Torte with Apricots & Chocolate Key Lime Pie Vanilla Creme .Brulee Citrus Infused Angel Food Cake with'Vann Berry Compote Banana & Rum Bread Pudding with Creme Anglaise Tuscan Strawberry & Cream Cake Arroz con Dulce lee Cream & Sorbets with 'fuile Cookies After Dinner/Additional Charge Homemade Chocolate Truffles Petite Cookies Chocolate Dipped Strawberries Page O of47 PLATED WEDDING PACKAGES TURQUOISE PLATED WEDDING PACKAGES SILVER DIN NER RECEPTION SALADS Choose l Achiote Grilled Prawns with Field Greens & Avocado Grapefruit Salsa Poached Pear & Endive Salad, Maytag Blue Cheese & Port Reduction Tomato Basil & Mozzarella with Balsamic Reduction INTERMEZZO Choose 1 Pomegranate Sorbet with Blueberry Syrup Lemon Sorbet with Apricot Glaze Gruet Champagne Granite MAIN ENTREE DUET Choose 1 David's Plate - Cilantro & Cornbread Stuffed Quail with Beef Tenderloin, Calabacitas Julien ne & Apple Cider Mustard ]us Grilled Filet of Beef & Pan Seared Salmon, Fingerling Potatoes with Red Onion Marmalade & Lemon Caper Sauce Pan Roasted Scallops with Tender Veal Medallions, Black Olive Orzo & Braised Asparagus & Tomatoes DINNER BUFFETS Green Chile & Cheese Cornbread Tres T.eches Cake with Strawberry Custard Caramel Flan 'i.vith Berries Mexican Chocolate Pate with Espresso Anglaise In Addition: Angus Beef or Range Chicken Fajitas/$10.00 Taco or Tostada Bar with Shredded Beef or Spicy Shrimp/$12.00 TUSCANY BUFFET/$55.00 ANTIPASTO TABLE Platters of Grilled Vegetables v>'ith Marinated Mushrooms Roasted Red Bell Peppers Prosciutto, Capicola & Genoa Salami Aged Provolone, Feta & Asiago Cheeses Selection of Imported Olives Artichoke Hearts, Plum Tomatoes & Mozzarella Focaccia & Sourdough Bread with Olive Oil, Pesto & Kalamata Olive Tapenade Page 37of 47 DIN NER Minestrone with Parsley Orzo Crusty Italian Bread with Extra Virgin Olive Oil Caesar Salad with Parmesan Cheese & Sourdough Croutons Radicchio & Arugula with Toasted Pinc Nuts, Gorgonzola & Lemon Vinaigrette rour Cheese Ravioli ·with Basil & Cream Pcnnc Pasta with Sauce Bolognaisc & Spinach Veal Medallions with Wild Mushroom Risotto, Lemon & Capers Grilled Swordfish with Tomatoes, Olives & Roasted Peppers DESSERT Tiramisu Chocolate Espresso Cake Cranberry Biscotti Page 3Sof 47 CHIMAYO RANCHLANDS/$50.00 RECEPTION Red, Yellow & Blue Tortilla Chips with Salsa, Guacamole & Chile con Queso DIN NER Roasted Corn & Smoked Bacon Chowder Organic fldd Gn:;cns with Two Dressings Buttern ut Squash Scuffle Grilled Barbeque Chicken Breast with Corn Relish Wood Fi red Black A ngus Strip Loin with Tobacco Onions Sweet Corn & Melted Butter Cowboy Beans Cornbread & Buttermilk Biscuits DESSERT Mountain .Berry Cobbler with Vanilla lee Cream IN ADDITION /$8.00 PER PERSON Barbeque Baby Back Pork Ribs Pan Seared Salmon Grilled New Mexico Trout Page 3 9 of 47 BAR & BEVERAGES PREMIUM BRANDS 'Voodford Reserve Tanqueray Gin Shellback Rum Herradura Silver Tequila Kctcl One Glcnfiddich 12 Ycar PREMIUM PLUS Makers Mark Hendricks Gin Ten Cane Rum Patron Anejo Grey Goose Macallan 12 Year DOMESTIC BEERS Budweiser Coors Light Page 41 of 47 IMPORT.ED BEERS Corona Negro Modelo Heineken Santa Fe Pale Ale Happy Camper IPA MARGARITAS (PER GALLON) Sauza Gold /$110.00 Pomegranate/$120.00 Silver Coin/$130.00 Prickly Pcar/$140.00 Grand Gold/$160.00 SANGRIA (PER GALLON) White Peach Sangria/$75.00 Traditional Red Sangria/$70.00 Page 42of 47 MARGARITA BAR/$13.00 PER PERSON Don Eduardo Don Julio