Prices are Per Person, with a minimum of 100 guests.

Entrées

• Polish Sausage and Sauerkraut
• Herb Roasted Chicken
• Honey Baked Ham
• Swedish Meatballs
• Turkey with Sage Supreme Sauce

Starches

• Herb Roasted Redskins
• Mashed Potatoes and Gravy
• Wild and Brown Rice with Dried Cranberries
• Buttered Noodles
• Classic Scalloped Au Gratin Redskins

Vegetables

• Corn O’Brien
• Mixed Vegetable Medley
• Green Beans Almondine
• Buttered Peas with Mushrooms
• Honey Tarragon Glazed Carrots

Salads

• Traditional Macaroni Salad
• Tossed Salad with a Trio of Dressings
• Red Bliss Potato Salad
• Cole Slaw
• Crudités with Dip

• Tender Beef Tips in Dijon Cheddar Cream with Onions and Mushrooms
• Classical Salisbury Steak Spiced with Onion, Green Pepper, and Garlic, Finished in a Rich Red Wine Demi-Glace
• Creamy Dijon and Lemon Chicken Fettuccine
• Bone-in Chicken Rubbed with Garlic and Shredded Parmesan
• Sautéed Bone-in Chicken with Cranberry Apple Relish

• Grape and Merlot Grilled Bone-in Chicken with Herbs
• Hawaiian Style Smoked Ham with Pineapple
• Apple and Cognac Braised Pork Loin
• Garlic and Herbed Baked Alaskan Pollock Bathed with Butter and Chardonnay
• Tri-Colored Tortellini in Sun Dried Tomato Cream
• Tuscan Tri-colored Cheese Tortellini in a Roasted Garlic and Olive Red Sauce

• Flank Steak Marinated in Molasses and Cracked Black Pepper Served with Bacon Demi-Glace ∆
• Szechuan Rubbed Butt Tender of Beef, Served with a Garlic Ginger Glaze ∆
• Classical French Beef Bourguignon - Tender Tips of Beef Slow Braised with Bacon, Mushrooms, Onions and Potatoes in a Rich Red Wine Sauce
• Oven Roasted Beef Top Round with Garlic and Herbs Served with Classical Au Jus ∆
• Chèvre, Spinach, and Exotic Mushroom Stuffed Chicken Breast with Garlic Butter
• Pecan Crusted Chicken Cutlets with Pear and Blue Cheese
• Raspberry and Pesto Rubbed Chicken Breast
• Maple and Balsamic Glazed Chicken Breast

• Rosemary and Lavender Pork Tenderloin with Blueberry Syrup*
• Black Sesame Teriyaki Spiced Pork Tenderloin*
• Slow Roasted Ancho Pork Loin on a Bed of Red Beans and Rice, Finished with Avocado Salsa Verde*
• Black Pepper and Brown Sugar Baked Salmon Topped with Pear and Ginger Chutney
• Alaskan Cod Crusted with Mild Horseradish, Topped with Blueberry Thyme Butter
• Creamy Rich Risotto with your choice of Roasted Garlic, Parmesan and Exotic Mushrooms or Spinach, Artichoke and Feta
• Pasta with Artichokes, Spinach, Mushrooms in a Basil Cream
• Mushroom Ravioli in Garlic Cream
• Exotic Mushroom Strudel with Cranberry Balsamic Glaze

• Black Pepper and Pink Sea Salt Rubbed Strip Loin with Cabernet and Mushroom Reduction ∆
• London Broil - Braised Beef with Brandy, Garlic and Rosemary Served with a Horseradish Cream ∆
• Texas Style, Michigan Cherry Wood Slow Roasted Braised Beef Brisket Rubbed with Southern Spices and Served with Cherry Barbeque Sauce
• Asian Style Slow Braised Beef Short Ribs
• Rosemary and Herb Rubbed Airline Chicken Breast with Blackberry Brie Sauce
• Classical Chicken Breast Marsala with Caramelized Mushrooms and Marsala Cream
• Airline Chicken Stuffed with Bacon, Coarse Grain Mustard, and Finished with Avocado Butter
• Hickory Smoke Kissed Pork Tenderloin with Creole Mustard and Lobster Sauce*

• Maple Grilled Pork Tenderloin with Candied Pecan Cream*
• New Orleans Style Mahi Mahi Cajon Rubbed and Served with Pico de Gallo
• Creamy Rich Seafood Risotto with Roasted Garlic and Parmesan
• Salmon Coulibiac - North Atlantic Salmon Layered with Mushroom and Saffron Rice, Baked in Puff Pastry and Served with Champagne Dill Cream ∆
• Crab and Herb Stuffed Lemon Sole with Cognac Lobster Cream
• Potato and Exotic Mushroom Hash with Spinach and Artichoke
• Linguini with Balsamic, Olive Oil, Pesto, and Herb Grilled Vegetables
• Sea Salt Baked Eggplant Layered with Artichokes, Tomatoes, Spinach, Fresh Mozzarella, and Drizzled with Olive Oil and Balsamic

• Classic Caesar
• Fresh Organic Greens, Seasonal Fruit and Raspberry Balsamic Vinaigrette
• Spinach with Peppered Chèvre and Port Wine Balsamic Dressing
• Asian Mixed Greens Salad with Honey Sesame Vinaigrette
• Tossed Salad with a Trio of Dressings

• Roasted Orange and Cranberry Salad
• Organic Mixed Greens with Michigan Cherry Walnut Vinaigrette or Apple Walnut Balsamic
• Traditional Macaroni Salad
• Tri-Color Pasta Salad with Tortellini
• Red Bliss Potato Salad

• Marinated Mozzarella and Fresh Tomato with Basil Oil and Balsamic
• Roasted Red Skin Potatoes with Passion Fruit Vinaigrette
• Greens with Grilled Corn, Smoked Whitefish and Blackberry Dressing
• Julienne of Apple, Brie, Michigan Morel Mushroom Vinaigrette and Organic Mixed Greens
• Michigan Smoked Whitefish, Peaches and Plum Vinaigrette
• Sesame Ginger Marinated Carrot and Kale Slaw

• Greek Salad with a Lemon Herb Vinaigrette, Tomato, Grilled Artichokes, Feta, and Olives
• Spinach with Grape Chèvre and Merlot Vinaigrette
• Peppered Brie, Toasted Macadamia Nuts, and Strawberry Orange Vinaigrette on Mixed Greens
• Mixed Greens, Goat Cheese, Cranberry Orange Vinaigrette and Dried Cranberries
• Romaine, Mandarin Oranges, Strawberries, Grapes, with a Poppyseed Vinaigrette

• Herb Roasted Red Skins
• White Cheddar Crushed Red Skin Potatoes
• Classic Scalloped Au Gratin Redskins
• Almond Couscous
• Homemade Macaroni and Cheese
• Smashed New Potato with Roasted Garlic and Caramelized Onion

• Lemon White and Wild Rice
• Wild and Brown Rice with Dried Cranberries
• Tarragon and Garlic Roasted Yukons
• Mashed Yukons with Gravy
• Red Beans and Rice
• Herbed White and Wild Rice
• Basil and Thyme Soft Polenta Blended with Parmesan Cheese

• Black Sesame Green Beans
• Fire Roasted Seasonal Fresh Vegetables
• Oven Roasted Vegetables with Garlic and Thyme
• Sugar Snap Peas with Sweet Red Peppers
• Green Beans Almondine
• Buttered Peas with Mushrooms

• Broccoli with Pesto Butter
• Ratatouille with Fresh Herb
• Honey Tarragon Glazed Carrots
• Corn O’Brien (Caramelized Sweet Corn with Butter, Garlic and Tri-Colored Peppers)
• Olive Oil Roasted Zucchini and Yellow Squash
• Garlic and Sea Salt Broccoli
• Caramelized Curried Cauliflower