downtown

Downtown

PASSED HOR D’OEUVRES
• Herb Toast with Brie, Beef Tenderloin and Red Roquefort
• Blini with Smoked Salmon, Creme Fraiche and Caviar
• Strawberry Shrimp (House Favorite)

DINNER BUFFET
• Rosemary Roasted Leg of Lamp, Hickory Smoked Pork Loin, Pepper Roasted Beef
Tenderloin, Molasses Grilled Duck Breast
• Horseradish Cream, Creamed Dates with Port, Wild Mushroom Ragout, Blueberry
Chutney Mustard
• Roasted Red Potatoes with Cognac and Smoked Onions
• Field Greens with Pear, Walnut and Gorgonzola with Citrus Vinaigrette
• Seared Corn Cakes with Sweet Bar-B-Q Sauce
• Seasonal Vegetables Grilled Over Hickory
• Brie Baked in Pastry with Glazed Pine Nuts and Peaches
• Marinated Olives, Cornichons, Garlic Infused Tomatoes
• Chocolate and Raspberry Tart with Amaretto
• Mini Creme Brulee
• Decaf Coffee, Cream, Sugar

• $36.60 Per Guest
• Labor Cost Per Server $125.00 (6 Hours)
• Rental of dishware, flatware, linens, glassware: $3.75 per guest
• Payment due in full at the event

Breakfast
--Continental
--Brunch

Lunch
--Light Luncheons
--The Art of Sandwich
--Tea Sandwiches
--Wraps
--Fresh Sandwiches

Soups & Salads
--Soups
--Salads

Hors d'oeuvres
--Tapas
--Italian Tapas
--The Huntleigh
--Melting Pot
--Small Bites
--Healthy Bites
--Light Buffet

Buffets
--Salad & Sandwich
--Pasta & Deli
--Chef Attended Station

Dinners
--Traditional
--Best for Less
--Grilled in the Garden
--Progressive
--Downtown
--Poultry Dinner
--Seafood Dinner
--Beef Dinner
--Special Celebration

Desserts
--All

Theme Meals
--Wine Party
--Hawaiian Luau
--Mexican Fiesta
--Fat Tuesday
--Taste of the Bayou
--Traditional Picnic
--Gourmet Picnic

Special
--From the Oven
--Nutritional
--Vegetarian
--Winter 2008
--Elves 2008
--Rudolph 2008
--S tarlight 2008
--Graduation Celebration

Corporate Events
--Box Lunches

School Lunch
--Info
--Pricing