plated lunches Served with seasonal vegetable, warm rolls and butter, and Chef’s choice of dessert. Served with iced tea, freshly brewed regular and decaffeinated coffee. Includes a house or signature salad. GRILLED CHICKEN BREAST Boneless breast served with a Parmesan bruschetta or in a natural au jus. Paired with harvest rice pilaf. CHICKEN FRIED STEAK OR CHICKEN Southern style served with peppered gravy and herbed mashed potatoes. ROASTED ACORN SQUASH Filled with a cornbread and wild rice stuffing. *Seasonally available PAN ROASTED CHICKEN With a scallion bacon cream sauce. Served with whipped sweet potatoes. CHICKEN FLORENTINE Lightly breaded in a spinach cream sauce and served with smashed red potatoes. CARIBBEAN PORK LOIN With a peach salsa, served over a bed of cilantro-lime rice. COD LOIN Parmesan herb crusted cod loin, served over a bed of citrus basmati rice. WILD MUSHROOM RAVIOLI Topped with Caramelized Summer Mushrooms, roasted sweet tomatoes and scallions in a white wine cream sauce. GRILLED STEAK & VEGETABLE KABOBS Tender beef tips with alternating seasonal grilled vegetables, served over a bed of citrus basmati rice. BLEU CHEESE CRUSTED SIRLOIN Grilled 6 oz. steak with a bleu cheese crust, served with herbed mashed potatoes.
catering
Conference Center
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Prices are subject to 20% service charge plus applicable sales tax. Menus are subject to change and not guaranteed more than one month prior to the function date. Consuming raw or undercooked meats, poultry, seafood or eggs increase your risk of food borne illness.
by 07/27/17
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Manhattan