Page 27 - Banquet Menus

Dinner

entreeS-chOice Of One

Pan Seared Striped Sea Bass North Carolina Naked Neck Chicken
Pecan & Crab Meniere Black Truffle & Roasted Garlic Jus Li

Stuffed Portobello Mushroom Roasted Beef Tenderloin
Wilted Spinach & Tempura Battered Morel Mushrooms & Foie Jus Li
Asparagus
Tomato Jam

Dessert Trio
Key Lime Tart, Truffle Mousse & Apple Galette

DINNER BUFFET
Minimum for any dinner buffet is 25 guests; A guarantee of fewer than 25 will
incur a $200 service fee.
*Chef Attendant required; $125 per chef
Dinner Buffets include Freshly Brewed Regular & Decaffeinated Coffee & Iced
Tea

All American Cookout* $52 per person
Hearts of Romaine, Baby Iceberg, Local Bacon, Chopped Eggs Tomatoes,
Crumbled Blue Cheese, Ciabatta Croutons
Kingsmill Vinaigrette

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