Private Dining: Station Receptions

Carving

Roasted Turkey Breast

Roasted Prime Rib

Dixie Baked Ham, Mustard Sauce

Pork Tenderloin

Roasted Tenderloin of Beef

Carved for Sandwiches on Swedish Rolls with Condiments

Hot Pasta

(serves 35) Select one

Three Cheese Ravioli, Tomato Olive Sauce

Cheese Tortellini with Marinara Sauce

Roasted Vegetable Ravioli, Portobello Mushroom Sauce

Penne Pasta with Olives, Capers, Tomatoes, Feta Cheese

Seafood

(minimum 50)

Chilled Detailed Jumbo Prawns with Traditional Cocktail Sauce

Oysters on the Half Shell, Mignonette Sauce

Chilled Green-lip Mussels Vinaigrette

Tuna Tartar on Crispy Waffle Chip

Bay Shrimp, Green Pea and Pasta Salad

Cedar Planked Orange & Bourbon Salmon, Bourbon-Orange Glaze, Croutons

Mashed Potato Bar

(minimum 25) Served in stemmed glass

Sour Cream, Green Onions, Cheeses, Bacon and Crispy Fried Leeks

Salad

Choice of 2, 3 or 4 salads

Traditional Caesar

Spicy BBQ Chicken Salad

Shiitake Mushrooms and Grilled Pineapple

Spinach Salad

Bacon, Feta Cheese and Balsamic Vinaigrette

Fire Roasted Vegetable

Bay Shrimp, Green Pea and Pasta

Seafood Sauté

(minimum 25) Chef’s Sauté Charge - Additional Charge

Pacific Prawns and Scallops

Sautéed with White Wine, Garlic and Butter, Served in a Mini Puff Pastry Shell

Service charge and state sales tax will be added to all hosted food and beverage