53 52 HEY JUDE $160 Soup Tomato basil bisque Salad Caesar salad, chopped romaine hearts, parmesan, croutons, classic Caesar dressing Farro salad, cucumbers, heirloom cherry tomatoes, red onions, micro basil, oregano vinaigrette Antipasto Display Grilled Italian vegetable platter, buffalo mozzarella, oven-dried tomatoes, artichoke hearts, imported olives, roasted peppers, mushrooms Entrées Hand-carved rosemary and garlic rubbed pork loin, apple raisin chutney Slow-braised beef short ribs, cabernet demi-glace Seared Joyce Farms chicken breast, herb gremolata Cedar plank True North salmon, lemon buerre blanc Mushroom Parmesan risotto Seasonal roasted vegetables Assored breads, sweet butter Dessert Display Vanilla bean crème brûlée Peanut butter cheesecake Chocolate mousse cups DINNER BUFFETS All dinner buffets include freshly brewed coffee, decaffeinated coffee and Tea Forté organic herbal teas 2 hour service. Minimum of 25 guests. A chef attendant is required, $225 per attendant. Additions to any menu must be for the same amount guaranteed for the selected menu. NEW YORK, NEW YORK $170 Soup French onion soup Salads Iceberg salad, cherry tomatoes, cucumbers, red onions, applewood-smoked bacon, crumbled blue cheese, house-made ranch and french dressing, balsamic vinaigrette Caprese salad, sliced buffalo mozzarella, heirloom tomatoes, basil, balsamic reduction The Kitchen chop-chop, black forest ham, gruyere cheese, manzanilla olives, tomatoes, red onions, dijon mustard vinaigrette Entrées Carved slow-roasted New York strip, red wine jus, horseradish cream Seared local caught gulf grouper Shredded hickory-smoked pork shoulder Honey BBQ-glazed all natural chicken breast Truffle macaroni and cheese Seasonal vegetable succotash Assorted breads with butter Desserts Old-fashioned big apple pie New York cheesecake Almond biscotti B R E A K O U T M E E T I N G S A N D E V E N T S D I N N E R M E N U B R E A K O U T M E E T I N G S A N D E V E N T S D I N N E R M E N U
