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Catering Menu 33

Catering Menu

Specialty Menu One

$86 per person; $116 per person with wine pairing

Soup Or Salad

Wine Pairing: Borgo Conventi Pinot Grigio, Collio, Italy

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream, served tableside

Caesar Salad with Parmesan Reggiano

(Gluten Free – hold the croutons) Locally grown Little Gem romaine, Parmesan tuile, Caesar dressing, and garlic croutons, served tableside

Duet Entrée

Wine Pairing: Route Stock, Cabernet Sauvignon, Napa

Petite Filet Mignon

(Gluten Free – hold the sauce) Grilled center cut tenderloin, with red wine and wild mushroom sauce

Petite Filet Mignon with Scottish Salmon

Basil pesto crust

Dessert

Coffee, brewed decaffeinated coffee and tea

Duet Plate

Duo of mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream. Wine Pairing: Taylor Fladgate 1st Reserve Estate, Port

Specialty Menu Two

$89 per person; $129 per person with wine pairing

First Course

Wine Pairing: Kendall-Jackson Chardonnay, California. Choice of one:

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream, served tableside

Soup Du Jour

Top of the World's Soup of the Day

Second Course

Wine Pairing: Pierre Sparr, Pinot Gris, Alsace. Choice of one:

Caesar Salad with Parmesan Reggiano

(Gluten Free – hold the croutons) Locally grown Little Gem romaine, Parmesan tuile, Caesar dressing, and garlic croutons, served tableside

Local Organic Greens

A mix of Little Gem romaine, Lolla Rossa and Bibb lettuce, tomato, cucumber, red onion, fennel, roasted beets, candied pecans, and balsamic vinaigrette, served tableside

Third Course

Wine Pairing: Route Stock, Cabernet Sauvignon, Napa or Elk Cove, Pinot Blanc, Williamette Valley. Choice of one:

Filet Mignon

(Gluten Free – hold the sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Roasted Semi-Boneless Free-Range Half Chicken with Lemon and Rosemary

(Gluten Free – hold the chicken jus) With demi-glace, crème fraîche and seasonal accompaniments

Scottish Salmon

Basil pesto crust

Dessert

Coffee, brewed decaffeinated coffee and tea

Dessert Trio

Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream. Wine Pairing: Taylor Fladgate 1st Reserve Estate, Port

Specialty Menu Three

$99 per person; $142 per person with wine pairing

First Course

Shrimp and Lobster Cocktail

Three large Gulf prawns, south of the border lobster cocktail sauce (tomato, jalapeño, avocado, onion, cilantro, oregano, and lime juice) . Wine Pairing: Marisco Sauvignon Blanc, New Zealand

Second Course

Wine Pairing: Pierre Sparr, Pinot Gris, Alsace. Choice of one:

Caesar Salad with Parmesan Reggiano

(Gluten Free – hold the croutons) Locally grown Little Gem romaine, Parmesan tuile, Caesar dressing, and garlic croutons, served tableside

Local Organic Greens

A mix of Little Gem romaine, Lolla Rossa and Bibb lettuce, tomato, cucumber, red onion, fennel, roasted beets, candied pecans, and balsamic vinaigrette, served tableside

Third Course

Wine Pairing: Route Stock, Cabernet Sauvignon, Napa or Kendall-Jackson Chardonnay, California. Choice of one:

Filet Mignon

(Gluten Free – hold the sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Roasted Semi-Boneless Free-Range Half Chicken with Lemon and Rosemary

(Gluten Free – hold the chicken jus) With demi-glace, crème fraîche and seasonal accompaniments

Orange Miso Glazed Chilean Sea Bass

With seasonal mushroom ragout, ginger butter emulsion and seasonal accompaniments

Dessert

Coffee, brewed decaffeinated coffee and tea

Dessert Trio

Raspberry swirl cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream. Wine Pairing: Taylor Fladgate 1st Reserve Estate, Port

Specialty Menu Four

$109 per person; $152 per person with wine pairing

First Course

Trio of Seafood

Hamachi yellowtail crudo, jumbo prawn cocktail, ahi tuna poke with avocado seaweed salad. Served with cocktail sauce, pickled wasabi, chili ponzu aioli, and miso. Wine Pairing: Marsco Sauvignon Blanc, New Zealand

Second Course

Duet of Soup and Salad

Petite cup of soup du jour and locally grown organic greens (Little Gem romaine, Lolla Rossa and Bibb lettuce) with Japanese apple rice wine vinaigrette. Wine Pairing: Kendall-Jackson Chardonnay, California

Intermezzo

Sunomono

Asian sweet citrus and cucumbers

Fourth Course

Wine Pairing: Route Stock, Cabernet Sauvignon, Napa or Pierre Sparr, Pinot Gris, Alsace. Choice of one:

Filet Mignon

(Gluten Free – hold the sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Roasted Semi-Boneless Free-Range Half Chicken with Lemon and Rosemary

(Gluten Free – hold the chicken jus) With demi-glace, crème fraîche and seasonal accompaniments

Celebrity Chef Giffen's Fresh Catch of the Day

Chef's specialty creation using the fish of the day and seasonal accompaniments

Dessert

Coffee, brewed decaffeinated coffee and tea

Dessert Trio

Gold dusted chocolate truffle lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream. Wine Pairing: Taylor Fladgate 1st Reserve Estate, Port

Specialty Menu Five Pre-Selected

$138 per person; $183 per person with wine pairing

First Course

Trio of Seafood

Second Course

Duet of Soup and Salad

Petite cup of soup du jour and locally grown organic greens (Little Gem romaine, Lolla Rossa and Bibb lettuce) with candied pecans and Japanese apple rice wine vinaigrette. Wine Pairing: Kendall-Jackson Chardonnay, California

Intermezzo

Sunomono

Asian sweet citrus and cucumbers

Fourth Course

Wine Pairing: Route Stock, Cabernet Sauvignon, Napa or Pierre Sparr, Pinot Gris, Alsace

Filet Mignon

(Gluten Free – hold the sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Petite Lobster Tail

With seasonal accompaniments

Dessert

Coffee, brewed decaffeinated coffee and tea

Dessert Trio

Mini seasonal crème brûlée, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream. Wine Pairing: Taylor Fladgate 1st Reserve Estate, Port

Celebrity Chef Giffen's Specialty Dinner

$168 per person; $223 per person with wine pairing

Appetizer

Wine Pairing: Pierre Sparr, Pinot Gris, Alsace

Seared Lump Crab Cake

Parsnip kimchi, Peppadew aioli and herb oil

Kurobuta Pork Belly Al Pastor

Adobo, roasted pineapple, seasonal succotash, pickled scallion, and carrot

Second Course

Wine Pairing: Schramsberg, Blanc de Blancs, Napa

Organic Australian Wagyu Filet Carpaccio

Parmesan Reggiano, white truffle sea salt, garnished with potato gaufrettes

Baby Kale Salad

Japanese apple rice vinaigrette

Intermezzo

Tropical Fruit Champagne Bubbles

Entrée

Organic Aspen Ridge Rib Eye Oscar with Petite Lobster Tail

Chimichurri hollandaise and seasonal accompaniments. Wine Pairing: Freemark Abbey, Cabernet Sauvignon, Napa

Flambé Dessert

Coffee, brewed decaffeinated coffee and tea

Strawberries Romanoff

Served with dulce de leche ice cream. Wine Pairing: Chateau La Rivere, Sauternes

Private Dining Upgrades and Add-Ons

Ask your coordinator for more information on the following upgrades and add-ons

Flowers

Chair Covers

Hors D'oeuvres

Dj Entertainment

Photography & Video

Corporate Branding

Team Building & More

Candelabras

Champagne Toast

Specialty Desserts & Cocktails

Live Entertainment

Audio Visual

Thrill Rides & Skyjump

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