| APPETIZER DISPLAY |
Assorted Imported & Domestic Cheese
Garden Vegetable Basket with Buttermilk Peppercorn Dip
Baked Spinach and Articoke Dip with Crusty French Baguette |
| SALAD CHOICES (One Selection) |
Fresh cut Romaine lettuce, carrot, cucumber, tomato, garlic croutons, served with Champagne Raspberry Vinaigrette.
OR
Plated mixed garden green salad with tomato, marinated cucumber and red onion, with Balsamic dressing.
OR
Belvedere Avenue Caesar Salad, garlicky Caesar dressing, Parmesan Cheese and homemade croutons.
****
Stone House Bread Bakery of Leelanau Dinner Rolls with Butter Pats |
| ENTRÉE CHOICES (Two Selections) |
Sautéed Chicken Pomodoro
Garlic roasted tomatoes, fresh basil, and Stoli vodka, light cream.
OR
Grilled Top Sirloin "Filet"
With port wine demi-glace.
OR
Herb Encrusted Pork Tenderloin
Roasted medium, sliced and served with Sautéed Wild Mushroom Sauce.
OR
Baked & Stuffed Whitefish
Filled with Gulf shrimp, spinach and roasted garlic.
****
All of the above plates include an edible flower. |
| CHOICE OF SIDES (One Selection) |
Garlic Whipped Mashed Potatoes
Dried Apple & Cinnamon Cous Cous
Baked Potato with Sour Cream & Chives
Basil Pesto Smashed New Potatoes |
| CHOICE OF VEGETABLES (One Selection) |
Seasonal Vegetables Mix
Steamed Broccoli with Lemon Butter
Amaretto & Honey Glazed Carrots
Green Bean Almondine |
| BEVERAGES |
Coffee station featuring roasted Columbian Coffee with condiments; Lemonade; Iced Tea.
All beverages are served in Classicware disposable cups. |
| SERVICES & CHARGES |
| All of the above pricing includes Classicware disposable appetizer plates, dinner service china, flatware and white linen napkin, disposable dessert plate, water glasses, wine glasses and disposable beverage cups at $28.95 per person. A minimum of 125 guests is required.
On site catered events do require additional service charges. Service will be tailored to each event according to its specific needs. We require one server per 25 guests for buffet service and one server per 20 guests and chef service for plated dinners. One bartender per 100 guests.
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