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• A LA CARTE BREAKS
• LUNCH BUFFET
• SELECT DINING- LUNCH
• PLATED DINNER
• DINNER BUFFET
• RECEPTIONS/APPETIZERS
• SPIRITS AND WINE
• HOLIDAY MENU
• WEDDING PACKAGE
• AUDIO VISUAL

MEETING PLANNER PACKAGES

• MEETING PLANNER PACKAGE
• EXECUTIVE MEETING PLANNER PACKAGE
• MEETING PLANNER PACKAGE BUFFET MENUS

FLOOR PLANS /ROOM SET UP

• FLOOR PLANS/CAPACITY
• ROOM SET UP EXAMPLES

PDF MENUS

• COMPLETE MENU
• EXECUTIVE MEETING PLANNER PACKAGE
• WEDDING PACKAGE
• HOLIDAY MENU

DINNER BUFFETS

Choose One item from each category for $59. per person
Choose Two Items from each category for $69. per person
Choose Three Items from each category for $79. per person

SALADS

Salad of young lettuces with Sherry-mustard
vinaigrette and grilled Focaccia
Shaved fennel, citrus and olive salad, Meyer lemon vinaigrette
Grandmas Korean-style green salad with sesame and chilies
Freshly shaved vegetable salad with Sherry-soy vinaigrette
Asian noodle salad with peanut dressing
Baby spinach with roasted wild mushrooms, toasted
pine nuts, Feta cheese and truffle-Dijon vinaigrette
Tabbouleh salad with mint, parsley and lemon
Warm salad of grilled endive, smoked bacon and
Shallot-mustard vinaigrette
Young lettuces with extra virgin olive oil and garlic croûtes
Salad of young spinach with pears, toasted walnuts and
 Gorgonzola, cider vinaigrette
Roasted beets with ricotta salata and baby arugula

SIDES

Sauteed zucchini, sweet peppers and onions
Porcini mushroom ravioli with tarragon and white truffle cream
Braised baby bok choy and shiitake mushrooms
Vegetable fried rice
Braised cauliflower with toasted pumpkin seeds and curry
Saffron rice pilaf with golden raisins and pine nuts
Seasonal squash medley with corn
Sauteed yellow and green beans with shallots and lemon

ENTRÉES

Grilled Atlantic salmon with tomato, basil and olive relish
Pan-roasted chicken with rosemary and lemon
Miso-glazed sea bass with soy broth
Korean pepper-crusted New York steak with sweet and sour onions
Moroccan-style grilled pork loin with Pomegranate
and dried cherry chutney
Cumin-crusted sea bass with saffron, leek and tomato broth
Pan-seared chicken breast with wild mushrooms and
Cabernet-Dijon cream
Grilled top sirloin “Carne Asada” with Fresh chilies,
cilantro and lime
Baked chicken with stewed peppers, tomatoes and onions
Coq au Vin (braised chicken in red wine with Pearl onions,
bacon and wild mushrooms
Top sirloin Maitre d’ Hotel (grilled steak with garlic butter)
Braised chicken with celery root, carrots, and chicken jus

 DESSERT

Tiramisu, biscotti and almond cookies
Chocolate decadence with raspberry sauce
Baklava and pine nut tarts
Warm churros with cinnamon sugar
Napoleons and pâte à choux puffs
Assorted French-style pastries

20% Service Charge and 8.5% state sales tax will be added to per person pricing.
Prices and menus subject to change without notice.