Private Event Menu Private Event Menu
Hors D’oeuvres
FOUR - SIX SELECTIONS SUGGESTED FOR COCKTAIL HOUR
COOL THOUGHTS
Kalamata Olive & Tomato Tapenade Bruschetta I 4
Caprese Skewers I 4.50
Mini Fruit Kabobs, Melon, Strawberry & Pineapple I 5.50
Tea Sandwiches: Tarragon Chicken Salad or Turkey with Herb Mayo I 5
Chilled Beef Tenderloin with Horseradish Cream on Garlic Toasted Crostini I 6.50
Prosciutto Wrapped Melon with Basil I 6
Smoked Salmon Mousse on European Cucumber with Fresh Dill I 5.50
Blackened Ahi Tuna Lollipops with Wasabi Aioli I 6.50
Sesame Crab Salad on Wonton Crisp I 7
HOT IDEAS
Vegetable Pakora with Spicy Mint Yogurt I 3.50
Spinach & Feta Cheese Phyllo I 3.50
Risotto Croquettes with Sweet Pepper Jam I 4
Vegetable Spring Rolls with Teriyaki Sauce I 4.50
Vegetable Samosa with Cilantro Cream Sauce I 4.50
Chicken Cashew Spring Rolls with Sweet Chili Glaze I 4.50
Chicken Satay with Teriyaki Sauce I 5
Chicken & Waffle Skewers with Maple Drizzle I 5
Pecan Crusted Chicken with Bourbon Cream I 5
Chicken Lemongrass Potsticker with Soy Ginger Glaze I 6
Mini Chicken Quesadilla with Cilantro Cream I 5
Chicken or Vegetable Empanada I 5
Italian Meatballs with Marinara & Parmesan Cheese I 4.50
Beef Satay with Thai BBQ Sauce I 5
Cheeseburger Sliders with Aged Cheddar& Pickle Chip I 5.50
Mini Beef Wellington I 6
Mini Pork Sliders with Dill Pickle I 5.50 Lamb Kabobs I 8.50
Lamb Lollipops with Tzatziki Sauce I 10.50
Bacon Wrapped Shrimp with Bourbon BBQ Sauce I 7.50
Mini Crab Cakes with Spicy Remoulade I 7
Coconut Shrimp with Sriracha Cream I 7
Crab Stuffed Mushroom Caps I 7
Cozy Shrimp with Sweet Chili Sauce I 7
BBQ Shrimp & Grits Crisp I 7.50
Lobster Corn Fritters with Jalapeno Basil Aioli I 8
Signature
D I S P L A Y S
SEASONAL FRESH FRUIT I 18
Seasonal Sliced Fruit with Honey Yogurt Sauce Honeydew, Cantaloupe, Pineapple & Seasonal Berries
GARDEN FRESH VEGETABLES I 16
European Cucumber Sticks, Celery, Carrots, Heirloom Cherry Tomatoes, Roasted Portobello
Mushrooms, Broccoli Florets, Roasted Garlic Hummus & Buttermilk Herb Dip
DOMESTIC CHEESE BOARD & GOURMET SPREADS I 20
Smith's Farmstead Smoked Gouda, Herb Boursin, Maytag Blue & Clothbound Cheddar, Gourmet Spreads include Onion Dip, Roasted Garlic Hummus & Fig Jam, Served with Artisanal Breads & Crackers
CHARCUTERIE BOARD I 18
Beautifully Displayed Fine Smoked Meats, Hard Salami, Prosciutto di Parma, House-made Nut Blend, Dried Fruits, Clothbound Cheddar Cheese, Grapes Crackers & Crostini
SLIDER STATION I 14
Smoked Pork with Bourbon BBQ Sauce & Fried Crispy Onions, Dry Aged Beef with Aged Cheddar & Ketchup, Buffalo Chicken with Blue Cheese Sauce
SALAD STATION I 16
Mixed Seasonal Greens, Tomatoes, Cucumbers, Sweet Peppers, Artichokes, Olives, Bacon, Shredded Cheddar Cheeses, Mandarin Oranges, Garbanzo Beans, Ranch & Balsamic
Dressings
CHILLED FROM THE SEA
Jumbo Shrimp Cocktail I 9 Oysters on the Half Shell I 11 Crab Claws I 14
Lobster Tails I 16
MINIMUM OF 30 PEOPLE
Action
S T A T I O N S
MAC & CHEESE I 14
Bacon, Sundried Tomatoes, Sauteed Mushrooms, Grilled Onions, Blackened Shrimp, Chicken, Blue Cheese & Cheese Sauce
MASHED POTATO I 15
Heavenly Made & Creamy Mashed Potatoes with the Following Choice of Toppings: Shredded Cheese, Broccoli, Chopped Bacon, Chive Sour Cream, Sauteed Mushrooms & Brown Gravy
FAJITA I 17
Adobe Beef, Cilantro Lime Chicken, Chipotle Shrimp, Flour and Corn Tortillas, Pico de Gallo, Salsa Verde, Salsa Rojo, Guacamole, Cheese, Lettuce, Peppers & Onions
PASTA I 18
Cheese Tortellini & Penne Pasta with Chicken, Shrimp, Italian Sausage, Mushrooms, Spinach, Tomato, Garlic & Shaved Parmesan
STIR-FRY I 18
Stir-Fry Fried Rice, Chicken, Beef, Shrimp, Snow Peas, Carrots, Bean Sprouts, Bok Choy, Broccoli, Julienne Vegetables, Mushrooms, Teriyaki and Sweet & Sour Sauce
MINIMUM OF 30 PEOPLE | $150 CHEF ATTENDANT FEE APPLIES
Chef’s Buffet Creations
ALL ENTREES INCLUDE CHOICEOF SALAD, ROLLS & BUTTER, PRE-SET WATERS & SWEET TEA SERVICE INCLUDED
ITALIAN MASTERPIECE I 49
Caesar Salad: Chopped Romaine Hearts, House-made Garlic Croutons, Shaved Parmesan Cheese, Caesar Dressing
Buffalo Mozzarella & Beefsteak Tomato, Balsamic Glaze, Basil Threads, Cracked Black Pepper
Chicken Parmesan, Melted Mozzarella Cheese, Basil Marinara Parmesan Crusted Salmon, Garlic Basil Cream Sauce
Italian Herb Roasted New Potato
Oven Roasted Zucchini, Tomato & Button Mushrooms Mini Chocolate Chip Cannoli
Vanilla Bean Cheesecake with Strawberries & Whipped Cream
Garlic Bread & Rolls
EVENING AT THE OVERLOOK I 58
Baby Mixed Greens, Heirloom Cherry Tomato, English Cucumber, Shaved Carrots, Sweet Red Onions, Garlic Croutons, Feta Cheese, Strawberries, Fresh Chive Champagne Vinaigrette
Roasted Portobello Mushroom & Baby Arugula Salad, Dark Balsamic & Basil Dressing
Herb Marinated Chicken Breast served with a Roasted Shallot & Thyme Demi
Slow Roasted Sliced New York Sirloin served with a Wild Mushroom & Red Wine Compote
Baked Dauphinoise Potatoes
Sauteed Baby Green Beans & Matchstick Carrots
Keylime Pie, Chocolate Cake, Carrot Cake
Rolls & Butter
BUTCHER BLOCK DELI I 36
Tossed Garden Salad: Baby Arugula & Iceberg Lettuce, Tomato, Shaved Red Onion, Cucumber, Carrots, Ranch Dressing & Balsamic Vinaigrette
Thinly Sliced Roasted Turkey Breast & Smoked Pit Ham
White Cheddar Cheese, Swiss Cheese, Lettuce, Tomato, Onion, Pickle Wedges, Mayonnaise, Mustard
Sourdough Bread, Wheat Bread, Hoagie Rolls
Minted Fresh Fruit Salad
Creamy Broccoli Slaw with Sundried Cranberries
Freshly Baked Cookies & Fudge Brownies
SOUTHERN SUPPER TABLE I 42
Sliced Beefsteak Tomato and Pickled Sweet Onion Salad with a Vinaigrette Drizzle on a Bed of Baby Arugula
Zesty Coleslaw
Traditional Fried Chicken Breast, Pulled BBQ Pork with Mini Buns
Mashed Potatoes with Brown Gravy, Southern Style Green Beans, Grilled Corn on the Cob with Melted Butter
Pecan Pie, Peaches and Cream Trifle Buttermilk Biscuits and Rolls
SIZZLE OF MEXICO I 44
Grande Tostada: Crispy Corn Tortilla, Black Beans, Tomato, Avocado, Shredded Lettuce, Jalapeno, Queso Fresco
House Fried Tortilla Chips and Salsa
Chicken & Beef Fajitas: Peppers, Onions, Flour Tortilla, Sour Cream, Diced Tomato, Shredded Lettuce, Cheese, Jalapeno, Spanish Rice with Cilantro
Refried Beans with Melted Queso
Cream filled Churros
THE MASTER GARDENER I +6 PER ITEM TO ADD TO ANY BUFFET
Eggplant Parmesan with Basil Marinara, Melted Mozzarella
Baked Couscous in Puff Pastry with Red Pepper Coulis
Grilled Veggie Wrap in Flour Tortilla
Fried Green Tomato with Goat Cheese & Balsamic Glaze
Grilled Spanish Spiced Portobello Mushroom Sticks
S T A T I O N S
Carving
MINIMUM OF 30 PEOPLE I $150 CHEF ATTENDANTFEE APPLIES
HONEY GLAZED HAM I 10
Served with Champagne Mustard
PORK LOIN I 10
Served with Chimichurri Sauce
HICKORY SMOKED TURKEY I 10
Served with Cranberry & Mango Chutney
BOURBON PEPPERCORN NEW YORK SIRLOIN I 14
Served with Horseradish Dijon Sauce & Champagne Mustard
HERB CRUSTED PRIME RIB OF BEEF I 16
Served with Horseradish Cream Sauce
SLOW ROASTED BEEF TENDERLOIN I 18
Served with Red Wine Demi
Plated
D I N N E R O P T I O N S
ALL ENTREES INCLUDE CHOICEOF SALAD, ROLLS & BUTTER, PRE-SET WATERS & SWEET TEA SERVICE INCLUDED
CHICKEN ENTREES
PAN SEARED CHICKEN I 34
Roasted Garlic Mashed Potatoes, Sauteed Green Beans & Shallots, Mushroom Demi Glaze
CHICKEN PICCATA I 36
Lemon, Capers, Garlic Cream, Angel Hair Pasta, Buttered Broccoli
GOOD FOR YOU CHICKEN I 35
Wrapped Chicken, Broccolini, Julienne Squash & Carrots, Mushroom Broth, Chef's Rice Pilaf with Chives
CHICKEN PARMESAN I 38
Melted Mozzarella Cheese, Penne Pasta, Basil Marinara, Italian Sauteed Zucchini
FROM THE SEA
GRILLED SALMON I 40
Haricot verts, Roasted Red Potato, Lemon Butter Sauce
JUMBO SHRIMP SCAMPI I 47
Angel Hair Pasta, Broccolini, Green Garlic Butter Sauce, Honey Glazed Baby Carrots
PAN SEARED GROUPER I 42
Sauteed Artichokes, Spinach, Roasted Tomato, White Wine Sauce, Israeli Style Couscous
Plated
D I N N E R O P T I O N S
ALL ENTREES INCLUDE CHOICEOF SALAD, ROLLS & BUTTER, PRE-SET WATERS & SWEET TEA SERVICE INCLUDED
FROM THE LAND
BONELESS BEEF SHORT RIB I 43
Buttered Mashed Potato, Charred Carrots and Broccoli, Red Wine Demi Glaze
CENTER CUT FILET MIGNON I MARKET PRICE
Oven Roasted Mushrooms and Red Potato, Lemon Herb Asparagus, Rosemary Garlic Demi Glaze
CHARGRILLED FLAT IRON STEAK I 45
Parmesan Roasted Potato Wedges, Grilled Onion & Beefsteak Tomato, Green Garlic Butter
SLICED NEW YORK SIRLOIN I 47
Slow Roasted New York Sirloin, Au Gratin Potato, Pan Sauteed Brussels Sprouts, Red Wine Demi Glaze
VEGETARIAN
VEGETABLE LASAGNA l 32
Served with a Garlic Cream Sauce
GARDEN RICE STUFFED TOMATO I 34
Roasted Beefsteak Tomato, Carrots, Onions, Broccoli, Red Peppers, White Rice with a Mushroom
Thyme Cream
CULINARY CRAFTED ENHANCEMENTS
Twice Baked Fingerling Potato 14
Truffle Mushroom Risotto 5
White Cheddar & Chive Polenta 14
Roasted Carnival Cauliflower 3
Stuffed Portobello Mushroom with Squash Duxelle 14
Cheesy Herb Polenta I 3
Culinary Crafted
P L A T E D E N T R E E S
ALL ENTREES INCLUDE CHOICEOF SALAD, ROLLS & BUTTER, PRE-SET WATERS & SWEET TEA SERVICE INCLUDED
POTATO CRUSTED AIRLINE CHICKEN BREAST I 46
Joyce Farm's Airline Chicken Breast crusted with Crispy Potato Strings, Rosemary Glazed Baby Carrots, Sweet Potato Puree, French Green Beans, Thyme Au Jus
CHICKEN FLORENTINE I 45
Pan Seared Airline Chicken Breast stuffed with Garlic, Baby Spinach, Roasted Red Peppers, Wild Mushrooms, Garlic Parmesan Cream Sauce, Wild Rice
PAN SEARED SEA BASS I 55
Zucchini and Squash "Noodles" Roasted Garlic Corn Au Jus, Herb Roasted Fingerling Potatoes, Carrot Hay
SHELLFISH TOWER I 58
Jumbo Lump Maryland Style Crab Cake, Pan Seared Scallops, Pesto Grilled Shrimp Stacked on a Bed of Tillamook Yellow Grits, Buttered Steamed Broccoli, Old Bay Carrots, Corn Cream Sauce
SIGNATURE FRESH "BRAIDS" I 60
Hand Crafted Fish Braids of Salmon and Grouper twisted Together "For Life", Nestled on a Bed of Carrot Butter and Beet Puree, Grilled Portobello Mushroom Stuffed with Heirloom Cherry Tomatoes and Zucchini, Lemon Rice Pilaf
BONE-IN BRAISED SHORT RIB I 52
Slow Braised Ossobuco Short Rib in Red Wine Demi with Garlic Mashed Potatoes, Bacon Brussels Sprouts, Rich Demi Glaze topped with Chive Horseradish Cream
GRILLED COWBOY RIBEYE STEAK I 59
16oz 1855 Black Angus Bone-in Ribeye topped with Herb Butter, Tobacco Onions served with Honey Roasted Baby Carrots, French Green Beans, Potato Au Gratin
Salad
SELECT ONE SALAD THAT ACCOMPANIES YOUR ENTREE SALADS SERVED WITH ROLLS & BUTTER
CAPRESE
Baby Arugula, Buffalo Mozzarella, Heirloom Cherry Tomatoes, Balsamic Glaze
HOUSE
Locally Grown Mixed Greens, Grape Tomatoes, Cucumbers, Radishes, Feta
Cheese I Herbed Buttermilk Dressing or Dark Balsamic Vinaigrette
CLASSIC CAESAR
Hearts of Romaine Lettuce, Garlic Croutons, Parmesan Cheese, Cracked Black Pepper, Creamy Caesar Dressing
SUNBURST I +2
Mixed Greens, Seasonal Berries, Grape Tomatoes, Mandarin Oranges, Candied Pecans, Blue Cheese, Fresh Herb Vinaigrette
SPINACH & GOAT CHEESE I +2
Baby Spinach, Strawberries, Mandarin Oranges, Toasted Almonds, Goat Cheese, Strawberry Chive Vinaigrette
HYDRO BIBB I +2
Tender hydro bibb lettuce, radicchio, sundried cranberries, candied pecans, chive vinaigrette
SOUTHERN GARDEN I +2
Baby Arugula, Marinated Vine Ripe Tomatoes, Onions, Sliced Cucumbers, Champagne Vinaigrette
Desserts
Prices are per person. Minimum of 20 people.
P L A T E D
BOURBON PECAN PIE I 12
Chocolate Ganache Sauce, Vanilla Whipped Cream
NEW YORK STYLE CHEESECAKE I 10
Fresh Strawberries and Vanilla Bean Whipped Cream
CHOCOLATE LAYER CAKE I 10
With Chocolate Raspberry Drizzle
WARM CHOCOLATE MOLTEN LAVA CAKE I 14
Served with Vanilla Bean Cream & Chocolate Shavings
CARROT CAKE I 10
With Cream Cheese Icing
D E S S E R T D I S P L A Y
MINI DESSERTS & SHOOTER TRIO I 18
Cheesecake with Oreo Crust, Chocolate Mousse, Strawberry Mousse, Fruit Tarts
ICE CREAM BAR I 14
Assorted Flavors & Toppings
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