T H E B ELLEVUE C LUB

More documents

Recommendations

Info

Holiday Brunch Buffet v Minimum of 35 guests please. Selection of Fresh Squeezed Juices Seasonal Fruit and Berries Assorted Muffins, Breakfast Breads & Pastries Butter, fresh fruit preserves Scrambled Eggs Smoked Gouda and chives Almond Crusted Eggnog French Toast Cinnamon syrup Choice of: Smoked Salmon on Petit Croissants Individual Quiche Brie, asparagus Choice of: Smoked Bacon Chicken Sausage Roasted Yukon Potatoes Fresh rosemary Mixed Green Salad Spiced nuts, shaved red onions, pomegranate vinaigrette Choice of: Grilled Chicken Breast Gingered peaches Grilled Beef Shoulder Tenderloin Sweet onion marmalade, demi-glace King salmon Melted leeks and a citrus burr Blanc Assorted Holiday Treats $48.50 per person Add carving station $7 per person Roasted Pork loin Sour cherry compote Roasted Turkey Orange cranberry sauce Honey Glazed Pit Ham $9 per person Herb crusted New York Strip Loin Au jus, horseradish cream Garlic Rubbed Prime Rib Wild mushroom demi Rosemary Crusted Leg of Lamb
Holiday Buffet Items v Minimum of 35 Guests Buffet includes rustic bread and butter, freshly brewed coffee and assorted hot teas. Salads – choose one Endive, Radicchio and Bibb Salad Spiced nuts, carrot and diakon ribbons, pomegranate vinaigrette Winter Green Salad Craisins, pears, gorgonzola, cider vinaigrette Spinach Salad Red grapes, sweet onions, toasted hazelnuts, goat cheese, tarragon dressing Composed salads – choose one Red quinoa salad with wild mushrooms, green onions, bell peppers, red wine vinaigrette Fusilli pasta, garbanzo beans, sundried tomatoes, and feta with lemon, olive oil and fresh herbs Main Dishes Grilled Chicken breast with apples and cider reduction Herb crusted New York strip loin with sweet onion marmalade Fennel and pepper seared pork loin with pomegranate-balsamic reduction and figs Roasted King salmon with sautéed grapes, melted leeks, tarragon Vegetarian Entrees Herb and parmesan polenta triangles with grilled vegetable capanta Roman Gnocchi with sautéed spinach, sage and brown butter Wild rice risotto cakes, roasted root vegetables Butternut squash ravioli with melted leeks, white wine and fresh herbs
Page 1 and 2: Holiday T h e B Menu e l l e v u e
Page 3 and 4: Menu Selection & Guarantees v Wheth
Page 5: Menus
Page 9 and 10: Holiday First Courses v Traditional
Page 11 and 12: Holiday Reception Items v All appet
Page 13 and 14: Specialty Food Stations v Minimum o

T H E B ELLEVUE C LUB

Create successful ePaper yourself

Delete template?

Save as template?