Monday, December 1, 2008


Here's a quick peek at what the menu's going to look like. Big thanks to Hearthstone Catering for using organic fruits and veggies (locally grown where possible) and environmentally friendly servingware. We'll also have dinner on Sunday, July 5th, but details on that guy are pending.

Breakfast Options (daily, all week long)
- homemade breakfast breads and assorted danish
- butter, assorted jam and preserves
- fresh seasonal melons, berries and fruit
- locally baked bagels with a variety of cream cheese flavors
- special recipe jumbo sausage links or hormel black label bacon (rotating)
- chilled hard boiled eggs (in the shell)
- breakfast potatoes (a variety throughout the week)

Breckfast Entrees (we’ll two for each day)
- fresh basil and creamy havarti strata
- grand marnier french toast
- veggie scrambled eggs with leeks, tomato and bell peppers
- mexican chorizo, roasted green chile and cheese egg soufflé
- italian pancetta and sharp gruyere strata
- homemade buttermilk biscuits with sausage gravy
- cinnamon raisin french toast
- huevos rancheros casserole with black beans, roasted tomato salsa and melted cheese

- chilled orange, apple and cranberry juices
- premium coffee, decaffeinated coffee & assorted hot tea (we're still looking for that elusive coffee sponsor that wants to come in and blow this up.)

Monday, July 6th - mexican fiesta fajita bar
- house made chips and three fresh made salsas
- southwestern chicken wraps with black bean hummus and roasted peppers

- tres fajitas: all finished with onions and bell pepper rings
- grilled marinated chicken breast
- lean skirt steak
- roasted portobello
- fresh guacamole, shredded cheddar cheese, sour cream and pico de gallo
- steamed flour tortillas
- black bean and corn salad in tequila scented lime vinaigrette
- authentic refried pinto beans
- spanish rice

- mexican chocolate brownies sprinkled with roasted pepitas
- tres leches
- vanilla cake awash in caramel and three milks

Tuesday, July 7th - Italiano
- caesar salad
- fresh cut romaine with homemade dressing, herbed croutons and grated aged parmesan
- traditional antipasto platter
- aged salamis, italian cheeses, marinated vegetables, roasted garlic served with crispy flatbreads
- fresh baked focaccia breadsticks

- lasagna trio:
- spinach and prosciutto ham with alfredo sauce
- smoked chicken with vodka tomato cream sauce
- grilled summer vegetables with marinara sauce

- cappuccino and amaretto cheesecake bars

Wednesday, July 8th (Awards Banquet) - Pacific Rim
- vegetable potstickers
- asian dumplings served with scallion hoisin sauce
- cucumber salad with red bell peppers and pure sesame dressing

- stir-frys with chicken breast, beef loin or tofu in garlic soy sauce with sherry and ginger tossed with green onions, mushrooms, broccoli, peppers and more steamed rice

- coconut and raisin rice pudding
- sweet coconut custard baked with golden raisins and kaffir lime
- plum cake ripe plums baked in sweet cream cake
- all good fortune cookies

Thursday, July 9th - Chicago style
- bountiful salad bar
- crisp lettuce blend and a plethora of fresh toppings and dressings
- pasta salad caprese (orecchiette pasta tossed in olive oil with house made mozzarella, fresh basil and ripe tomatoes)
- bacon and bleu potato salad

- penne pasta with broccoli and tomato in a light reggianito cream
- baked ziti tossed in red sauce with mozzarella, parmesan and classic italian spices

- sub station:
- fresh baked baguettes filled with your choice of
- beef meatballs in marinara
- chicken cheese philly style
- italian sausage with peppers and onions

- bailey’s mint brownies
- carrot cake bars with cream cheese icing
- double chocolate brownies

Friday, July 10th - western hoe down
- summer vegetable pasta salad
- cavatappi pasta tossed with a rainbow of fresh vegetables in a lemon, honey vinaigrette
- corn soufflé (rich casserole of whole kernel & creamed corn baked with sour cream and melted butter)
- cowboy beans (homemade bbq style chili beans simmered slowly with bacon, onion, peppers & cilantro)
- green chile cheddar corn bread

- bbq chicken (juicy drumstick, thigh & breast char-grilled and finished in scratch made chipotle bbq sauce)
- bbq ribs (fall off the bone beer braised pork ribs roasted in our signature bbq sauce)
- four homemade bbq sauces from mild to wild:
- bacon apple
- cherry ancho
- chipotle
- spicy ancho

- refreshing watermelon
- apple crisp
- granny smith apples stewed in brown sugar, cinnamon and a hint of bourbon, baked under streusel topping. served with fresh whipped cream
- peach cobbler, golden peaches lightly poached in simple syrup and spices served hidden under a moist cake topping. served with fresh whipped cream.

1 comment:

Luke said...

geez...hope i don't get mud on your white tablecloths! sounds outstanding!