| APPETIZER DISPLAY |
Assorted Imported & Domestic Cheese
Garden Vegetable Basket with Buttermilk Peppercorn Dip
Goat Cheese & Tomato Basil Pesto Terrine |
| BUTLER PASSED HORS D'OEUVRES |
| Beef Tenderloin Crostini with Caper Mayo; Gulf Shrimp & Cucumber Canapé; Chicken & Tarragon Cherry Puffs; Mascarpone Filled Dates with Toasted Pistachio; Thai Style Chicken Saté with Spicy Peanut Sauce. |
| SALAD CHOICES (One Selection) |
Traverse Cherry Spinach Salad
Baby spinach, toasted walnuts, apples, red onion, cherry balsamic dressing.
OR
GG's Summer Salad
Mixed greens, pears, blue cheese, red onion, balsamic dressing.
OR
Fresh Cut Romaine Salad
Carrot, cucumber, tomato, garlic croutons served with a champagne raspberry vinaigrette.
OR
Local Vine Ripe Tomatoes & Mozzarella Salad
With aged balsamic, summer basil, olive oil and black pepper.
****
Stone House Bread Bakery of Leelanau Dinner Rolls with Butter Pats |
| ENTRÉE CHOICES (One Selection) |
10 oz. Filet Mignon "Oscar"
Center cut tenderloin crowned with blue lump crabmeat, asparagus and topped with Hollandaise Sauce.
OR
Broiled Whitefish Belvedere with Jumbo Shrimp Scampi
John Cross whitefish, broiled in white wine & herbs, atop whipped potatoes.
OR
Sautéed Chicken Saltimbocca
Twin free-range chicken breat filled with Italian chees, rolled with Parma Proscuitto.
****
All of the above plates include an edible flower. |
| SIDE & VEGETABLE |
| Customized to compliment entrée choice. |
| AFTER DINNER SWEETS PLATE |
A family style pastry display presented to each table:
Mini Homemade Cookies
Chocolate Truffles
Brownies
Chocolate Dipped Strawberries |
| BEVERAGES |
| Coffee station featuring roasted Columbian Coffee with condiments and china cups. |
| SERVICES & CHARGES |
| All of the above pricing includes Classicware china appetizer plates, dinner service china, flatware and white linen napkin, dessert china, water glasses, wine glasses and glass barware at $45.95 per person.
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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