Bronze Dinner Menu

Salad

Baby Greens, Sliced Pears, Roasted Pecans and Gorgonzola with Champagne Vinaigrette

Buffet Entrée (Select Two)

Grilled Tri-Tip with Cabernet Mushroom Sauce

Breaded Italian Chicken Breast with Whole Grain Mustard Cream Sauce

Pork Loin Stuffed with Fresh Spinach, Caramelized Onions and Wild Mushrooms with Marsala Wine Sauce

Grilled Salmon with Tarragon Béarnaise Sauce

Side Dishes

A Medley of Baby Carrots, Broccoli and Cauliflower

Rosemary Roasted Potatoes

Warm Rolls with Butter

Beverages

Premium Organic Coffee Bar

Spring Water with Cucumber and Mint

Silver Dinner Menu

Served Salad

Fresh Spinach, Teardrop Tomatoes, Red Onion and Bacon Bits with Warm Shallot Vinaigrette

Buffet Entrée (select two)

Roast Prime Rib of Beef with Au Jus and Horseradish Cream

Steak Pinwheels Stuffed with Swiss Chard, Fresh Garden Herbs and Provolone Cheese

Macadamia Nut Crusted Mahi Mahi with Mango Pineapple Salsa

Grilled Chicken with Madeira Sun-Dried Tomato and Shitake Mushroom Sauce

Baked Seafood Stuffed Shrimp with Roasted Garlic Butter

Grilled Marinated Shrimp and Scallop Skewers

Side Dishes

Fresh Asparagus Spears with Balsamic Reduction

Wild Rice Pilaf

Warm Rolls with Butter

Beverages

Premium Organic Coffee Bar

Spring Water with Cucumber and Mint

Gold Dinner Menu (Served)

First Course

Tri-Colored Couscous Crab Tower with Lemon Vinaigrette and Citrus Aioli

Second Course

Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and Honey Crème Fraiche

Third Course

Baby Greens, Fresh Raspberries, Mardarin Oranges, and Candied Walnuts with Raspberry Vinaigrette

Fourth Course (guests choose one)

Peppered Beef Tenderloin in a Cognac Demi-Glace served with Roasted Asparagus and Fingerling Potatoes

Chicken Versailles Lightly Breaded and Stuffed with Spinach, Mozzarella, Parmesan and Pinenuts with Mushroom Béchamel Sauce served with Zucchini, Squash, and Roasted Potatoes

Mesquite Grilled Salmon with Lemon Dill Buerre Blanc served with Zucchini, Squash, and Rice Pilaf

Stuffed Truffled Roulade with Chanterelle and Royal Trumpet Mushrooms topped with a Mushroom Glace served with Roasted Asparagus and Fingerling Potatoe

Fifth Course

Demitasse Petit Four

Premium Organic Coffee and Tea Service

Silver Brunch Menu

Salad

Baby Greens, Fresh Raspberries, Mandarin Oranges, and Candied Walnuts with Raspberry Vinaigrette

Fresh Fruit Display

Traditional Breakfast

Assorted Pastries and Muffins

Blueberry, Cinnamon Raison, and Plain Bagels with Flavored Cream Cheeses

Eggs Benedict

Hickory Smoked Bacon

Honey Baked Ham

Country Rosemary Potatoes

Station

Pecan Praline French Toast Station served with Sausage, Warm Syrups, Berry Compote, and Whipped Cream

Beverages

Premium Organic Coffee and Tea Bar

Pitchers of Orange and Apple Juice

Gold Brunch Menu

Salad

Baby Greens, Fresh Raspberries, Mandarin Oranges, and Candied Walnuts with Raspberry Vinaigrette

Fresh Fruit Display

Traditional Breakfast

Assorted Pastries and Muffins

Blueberry, Cinnamon Raison, and Plain Bagels with Flavored Cream Cheeses

Eggs Benedict

Pecan Praline French Toast with Warm Syrups, Berry Compote, and Whipped Cream

Hickory Smoked Bacon

Honey Baked Ham

Country Rosemary Potatoes

Stations

Bloody Mary Station with an array of condiments, including Tabasco, horseradish, Clamato, tomato juice, Worcestershire sauce, olives, celery, green onion sticks, and marinated vegetables. Served in traditional glassware, garnished with succulent shrimp

Chef Attended Omelet Bar with guests' choice of grated cheese, ham, sausage, bacon crumbles, mushrooms, green onions, tomatoes, black olives, and peppers

Beverages

Premium Organic Coffee and Tea Bar

Pitchers of Orange and Apple Juice