Bronze Dinner Menu

Salad

Baby Greens, Sliced Pears, Roasted Pecans and Gorgonzola with Champagne Vinaigrette

Buffet Entrée (Select Two)

Grilled Tri-Tip with Cabernet Mushroom Sauce

Breaded Italian Chicken Breast with Whole Grain Mustard Cream Sauce

Pork Loin Stuffed with Fresh Spinach, Caramelized Onions and Wild Mushrooms with Marsala Wine Sauce

Grilled Salmon with Tarragon Béarnaise Sauce

Side Dishes

A Medley of Baby Carrots, Broccoli and Cauliflower

Rosemary Roasted Potatoes

Warm Rolls with Butter

Beverages

Premium Organic Coffee Bar

Spring Water with Cucumber and Mint

Silver Dinner Menu

Served Salad

Fresh Spinach, Teardrop Tomatoes, Red Onion and Bacon Bits with Warm Shallot Vinaigrette

Buffet Entrée (select two)

Roast Prime Rib of Beef with Au Jus and Horseradish Cream

Steak Pinwheels Stuffed with Swiss Chard, Fresh Garden Herbs and Provolone Cheese

Macadamia Nut Crusted Mahi Mahi with Mango Pineapple Salsa

Grilled Chicken with Madeira Sun-Dried Tomato and Shitake Mushroom Sauce

Baked Seafood Stuffed Shrimp with Roasted Garlic Butter

Grilled Marinated Shrimp and Scallop Skewers

Side Dishes

Fresh Asparagus Spears with Balsamic Reduction

Wild Rice Pilaf

Warm Rolls with Butter

Beverages

Premium Organic Coffee Bar

Spring Water with Cucumber and Mint

Gold Dinner Menu (Served)

First Course

Tri-Colored Couscous Crab Tower with Lemon Vinaigrette and Citrus Aioli

Second Course

Roasted Butternut Squash Soup with Toasted Pumpkin Seeds and Honey Crème Fraiche

Third Course

Baby Greens, Fresh Raspberries, Mardarin Oranges, and Candied Walnuts with Raspberry Vinaigrette

Fourth Course (guests choose one)

Peppered Beef Tenderloin in a Cognac Demi-Glace served with Roasted Asparagus and Fingerling Potatoes

Chicken Versailles Lightly Breaded and Stuffed with Spinach, Mozzarella, Parmesan and Pinenuts with Mushroom Béchamel Sauce served with Zucchini, Squash, and Roasted Potatoes

Mesquite Grilled Salmon with Lemon Dill Buerre Blanc served with Zucchini, Squash, and Rice Pilaf

Stuffed Truffled Roulade with Chanterelle and Royal Trumpet Mushrooms topped with a Mushroom Glace served with Roasted Asparagus and Fingerling Potatoe

Fifth Course

Demitasse Petit Four

Premium Organic Coffee and Tea Service

Silver Brunch Menu

Salad

Baby Greens, Fresh Raspberries, Mandarin Oranges, and Candied Walnuts with Raspberry Vinaigrette

Fresh Fruit Display

Traditional Breakfast

Assorted Pastries and Muffins

Blueberry, Cinnamon Raison, and Plain Bagels with Flavored Cream Cheeses

Eggs Benedict

Hickory Smoked Bacon

Honey Baked Ham

Country Rosemary Potatoes

Station

Pecan Praline French Toast Station served with Sausage, Warm Syrups, Berry Compote, and Whipped Cream

Beverages

Premium Organic Coffee and Tea Bar

Pitchers of Orange and Apple Juice

Gold Brunch Menu

Salad

Baby Greens, Fresh Raspberries, Mandarin Oranges, and Candied Walnuts with Raspberry Vinaigrette

Fresh Fruit Display

Traditional Breakfast

Assorted Pastries and Muffins

Blueberry, Cinnamon Raison, and Plain Bagels with Flavored Cream Cheeses

Eggs Benedict

Pecan Praline French Toast with Warm Syrups, Berry Compote, and Whipped Cream

Hickory Smoked Bacon

Honey Baked Ham

Country Rosemary Potatoes

Stations

Bloody Mary Station with an array of condiments, including Tabasco, horseradish, Clamato, tomato juice, Worcestershire sauce, olives, celery, green onion sticks, and marinated vegetables. Served in traditional glassware, garnished with succulent shrimp

Chef Attended Omelet Bar with guests' choice of grated cheese, ham, sausage, bacon crumbles, mushrooms, green onions, tomatoes, black olives, and peppers

Beverages

Premium Organic Coffee and Tea Bar

Pitchers of Orange and Apple Juice

Hors d'Oeuvre Additions

Pacific Breeze

Bacon Wrapped Scallops Glazed with Teriyaki sauce, wrapped in bacon and grilled to perfection

Island Spice Rubbed Pork & Pineapple Skewers Pork tenderloin rubbed with spices and marinated in rum and lime juice skewered with fresh pineapple chunks then grilled. Served with a mango habanero mojo

Maui Ahi Poke Crisp lotus root with sashimi grade Ahi Tuna and a soy sesame glace

A Taste of Italy

Black Forest Ham and Parmesan Palmiers Black Forest ham, hot sweet mustard, and parmesan cheese rolled together and baked in puff pastry

Chicken Pinwheels on Baguette Rolled chicken breast filled with pesto, sun-dried tomatoes, and pinenuts sliced into pinwheels and served on fresh baguette with aioli

Tortellini SkewersCheese tortellini marinated in olive oil, fresh herbs, and garlic, then skewered with fresh mozzarella and cherry tomatoes

Mushroom Stuffed Mushrooms With sautéed garlic and onion, parsley, and parmesan cheese

Premier

Beef Wellingtons Bite sized beef tenderloin baked in puff pastry. Served with Bearnaise sauce

Zucchini Envy Zucchini ribbon, painted with goat cheese and fresh herbs, then rolled up with fresh mint, secured with a chive and accented with a red pepper slice

Cajun Seared Ahi Tuna LollipopsServed with a sweet and spicy sauce and a cool cilantro aioli drizzle

Smoked Salmon on Black Bread With a dill crème fraîche

Hors d'Oeuvre Packages

Island Paradise

Bacon Wrapped Scallops Glazed with Teriyaki sauce, wrapped in bacon and grilled to perfection

California Roll Sushi rolls filled with avocado and crab. Served with soy, wasabi, and pickled ginger

Chicken Satay Strips of tender chicken marinated, skewered, and grilled with our famous ginger sesame sauce

Hawaiian Beef Skewers Topped with a hoison dipping sauce

Island Spice Rubbed Pork & Pineapple Skewers Pork tenderloin rubbed with spices and marinated in rum and lime juice skewered with fresh pineapple chunks then grilled. Served with a mango habanero mojo

Maui Ahi Poke Crisp lotus root with sashimi grade Ahi Tuna and a soy sesame glace

Pineapple Teriyaki Glazed Meatballs Meatballs smothered in our homemade pineapple teriyaki glaze

Skewered Lemon Garlic Prawn A jumbo prawn marinated in a lemon garlic soy marinade and then grilled to perfection. Served on a wooden skewer

Vegetarian Roll Filled with cucumber, cream cheese, and avocado. This vegetarian sushi has the perfect combination of smooth and crunchy textures

California Sunset

Bacon Wrapped Chicken Tender chicken breast pieces wrapped in bacon and baked until crispy, then brushed with a teriyaki glaze

Beef Wellingtons Bite sized beef tenderloin baked in puff pastry. Served with Bearnaise sauce

Chevre and Sun Dried Tomato with Spicy Bagel Crisps Chevre and cream cheese with sun-dried tomatoes and roasted garlic served with thinly sliced bagel chips that are lightly drizzled with a spicy olive oil and baked

Fresh Fruit Display A beautiful display of fresh fruits and seasonal berries

Gourmet Cheese Tray A variety of domestic and international cheeses served with an assortment of crackers, baguettes, grapes, and apple slices

Pork Tenderloin on Toasted Baguette Pork tenderloin on sliced baguette with aioli and topped with cantaloupe salsa

Herb Marinated Grilled Shrimp Jumbo prawns marinated in fresh herbs and garlic olive oil, then grilled to perfection over a mesquite grill

Wild Mushroom Tartlets Wild and button mushrooms seasoned with thyme and Parmesan cheese

Veggie Skewers grilled with Cremini Mushrooms, Squash, Red and Yellow Peppers in a Balsamic Cabernet Syrup

Tiny New Potatoes topped with Bacon Bits, Sour Cream, and Chive