Breakfast/Brunch | Plated Lunch | Dinner Buffet | Off-Premises Sample Menu

Sample Off-Premise Catering Menus
Cocktail Hour & Dinner

Hors d’oeuvres Choices
Kobe Beef Tartare
Walnut, Fig & Bleu Cheese Stuffed Phyllo Dough
American Cheese Sampling
(Six different artisan cheeses, each displayed on individual slates with crackers, jams & a suggested wine pairing)
Spicy Tuna Crisp (similar to Carpaccio)
Four-Course Dinner

Soup
Tomato Lobster Bisque with cream sherry & phyllo stuffed lobster purses served tableside
Winter Squash Chowder – Loose broth of south Georgia squash garnished with chunks of potato, celery, carrots and spiced cream served in an acorn squash bowl.

Salad or Starter
Smoked Salmon Cobb Salad – cream cheese, capers, bagel crisp garnished with hard boiled eggs, and sun-dried tomatoes layered and stacked on a bed of spinach served with a 1940s Green Goddess dressing.
Jumbo Grilled Shrimp with a Georgia Peach BBQ sauce on a bed of sweet potato hash consisting of walnuts, caramelized onions and sweet potatoes

Entrée
Coca-Cola Braised Painted Hills Short Ribs accompanied by a sweet potato gratin and parsnips
Herb-crusted Pork Tenderloin with a white bean and portabella mushroom ragout and baby Georgia greens
Roasted Beef Tenderloin drizzled with a rosemary au jus and served with a baked potato cakes and sweet grassed creamed spinach

Dessert
Cookie Jar – A Baker’s dozen of petite cookies with home-made Valrona hot chocolate
Miniature home-made ice cream sandwich with warmed caramel and fudge sauce
Georgia Appalachian Trail Smore

Cocktail Reception
Shrimp, oysters, crab claws ice Sculpture Display served with assorted dipping sauces & crackers

Roll-to-Order Sushi & Raw Bar
Smoked Trout Wonton with Green Apple Slaw & Horseradish Cream
Roasted and marinated vegetable display paired with a suggested spread and accompanied by foccacia and crostinis served with
Farmer’s Market Fruit Display
Shrimp, Pork, Chicken and Oriental Vegetable Wok Station
Brazilian Steakhouse Carving Line featuring roasted leg of lamb, roasted pork, beef tenderloin, roasted chicken or turkey and roasted Bison
Smore Chocolate Fountain (consider multiple fountains with white, dark and milk chocolate)
Tableside Banana Fosters & Crème Brulee

Holiday Menu Options
Soup (Choice of One)
Organic winter squash
New England clam chowder
Tomato Bisque
Lobster Stew with Baby Shrimp

Salads
Baby rocket lettuce (Arugula) with candied nuts, shaved onions and a simple vinaigrette
Roasted winter beets with goat cheese and basil pesto
California lettuces with Farmhouse blue cheese, assorted mixed nuts and dried fruits and a Creamy herbed dressing

Entrée Choice of One
Stuffed pork loin with dried winter fruits and orange marmalade glaze with roasted Jumbo asparagus
Thyme roasted beef tenderloin with Rosemary mashed potatoes and port reduction sauce
Grilled Salmon with golden raisin salsa and holiday almond pilaf
Pan roasted turkey tenderloin with cranberry jus and Brioche stuffing Sage glazed carrots

Dessert Choice of One
Apple spiced cake with crumbed vanilla ice cream eggnog sauce
Chocolate Pound cake with candy cane crumble and mint ice cream

Wedding Reception Plated Dinner

Cocktail Hour
Assorted Passed South African Hors d’oeuvres

First Course
Smoked Duck Risotto with aged California Jack, Spring Peas, Porcini Mushrooms & Roasted Duck Jus

Second Course
Lobster Napoleon with a Black-pepper Olive oil, Micro-greens and a Shrimp Bisque

Intermezzo
Heart-Shaped Ice Sculpture with Lemon Sorbet

Main Course
Roasted Rack of Venison with Long Beans and Everona-baked Mac and Cheese with a Cabernet Jus
Cheese Course
Sweet Grass Dairy Cheese Sampling

Dessert Course
Duo of Coconut and Mango Soup with a Lychee Fruit Panna cotta

Ladies Tea
Cashew Chicken Salad with Miniature Brioche Rolls & Imported Baby Swiss
Poached all white chicken with a splash of mayo and toasted cashews, dice celery and chopped parsley served on petit knotted brioche roll
Grilled & Marinated Miniature Lamb Loin with California lettuces & Great Hills Blue Cheese
Marinated and grilled lamb loin, sliced and served medium on a bed of mixed lettuces with chunks of Great Hills Blue cheese on the side. Served with a simple mustard dressing on the side
Smoked Salmon Terrine with Grilled Vegetables & Roasted Sweet Peppers
Served with Caper cream cheese
Layered smoked salmon and grilled vegetables all pressed into a terrine form, then sliced and shingled with a caper cream cheese in the center
Seared Ahi-Tuna with Marinated Cucumbers & a Wasabi Vinaigrette
Alternating rows of sliced tuna & marinated cucumbers aligned on a platter and garnished with pickled ginger and wasabi dressing served on the side
Chilled & Marinated Beef Tenderloin Napoleons with Saffron Mayonnaise & Arugula
Roasted and then chilled beef tenderloin, that is sliced, marinated and stacked on a toasted white bread crouton dressed with lettuce and mayo and topped by a cherry tomato hat
Organic Georgia Pecan Diamonds
Sweet pastry dough topped with baked Georgia Pecans mimicking a petite Pecan pie

Apple tarts with frangipan and warmed anglaise
Apple tarts baked into puff pastry served atop a frangipane (almond flavored pastry cream) with an anglaise sauce on the side

Corporate Reception
Hors d’oeuvres
Lobster sliders with a southern Cole slaw and Crisp shoestring French fries
Jumbo stuffed Scallops with a crawfish gumbo on Po-boy toast
Marinated Vegetables with fresh mozzarella and basil Skewers
Smoked salmon with wood grilled vegetables and chive Buerre Blanc
Winter squash risotto with sweet dried cranberries and Asiago cheese
BBQ Duck breast with white cheddar macaroni and cheese cakes
Roasted organic squashes and root vegetables with a sage butter
*Passed and on stations.

Chef-attended Action Station
Hand rolled Sushi bar

Tenderloin Sandwich Station
Natural beef Tenderloin hand carved with Horseradish mayonnaise and Toasted Parmesan rolls

Dessert
Cheese cake buffet with 5 choices of cheesecakes and toppings

Wedding Reception
Passed Hors d’oeuvres
Individual Shrimp Cocktails complemented by a Cocktail Trifle Sauce
Smoked Duck Confit with a Crisp Rice Wafer and topped by an Orange Glaze
Hand-rolled Sushi: (Spicy Tuna, California, and Crab rolls)

Plated Dinner

First Course
San Marzano Tomato Soup with a Petit New York State Aged Cheddar Sandwich Crouton

Second Course
Early Fall Arugula, topped with Pan-Roasted Scallops and lightly drizzled in a Roasted Cashew Dressing

Intermezzo
Tangerine Sorbet in an ice Bowl

Main Course
Choice of entrée made table-side
Roasted Beef Tenderloin prepared medium and accompanied by Fingerling Potatoes, Fondue Wilted Spinach and served with a Porcini Mushroom Sauce

Pecan-crusted Grouper with an Asparagus and Parmesan Reggiano Risotto and finished with a Cambria Chardonnay Buerre Blanc

DessertAssorted platter of house-made petit cookies for each table.

HEAVY HORS D’OEUVRES RECEPTION Option 1
Crab cakes with Spicy Remoulade
BBQ Red Skin Potatoes
Sliced Turkey Breast with House-made Cranberry Sauce & Gravy
Seasonal Vegetable Crudités with Dipping Sauces
Domestic Cheese Display with Gourmet Crackers & Fruits
Spiced Beef Sate with a Soy & Green Onion Sauce

HEAVY HORS D’OEUVRES RECEPTION Option 2
Domestic Cheese & Fresh Seasonal Fruit Display
Lemon Grass Marinated Grilled Shrimp a top micro lettuces and lightly drizzled with a Thai-Chili Dressing
*(Served ready to eat in miniature martini glasses.)
Pork & Vegetable Egg Rolls with Sweet & Sour Sauce
Cremini stuffed Mushrooms with Italian Sausage, served with a Tomato Hollandaise
Bite Sized Loaded Baked Potato Cake
Smokehouse bacon wrapped chicken with Southern Spices

Carved
Herb crusted beef tenderloin with red wine sauce horseradish and Dijon mustard and silver dollar rolls.

HEAVY HORS D’OEUVRES RECEPTION Option 3
Grilled Asian Pear salad with mixed greens, Candied Pecans, Goat Cheese, and white balsamic vinaigrette
Lobster sliders with a southern cole slaw and crisp shoestring sweet potato French fries
Sweet Grass Dairy artisan cheese display
Miniature Duck confit martini with a raspberry dressing on a bed of frisée
Miniature Rock Shrimp & Crab Cakes with spicy remoulade
Roasted & Marinated Vegetable Display with Accompanying Spreads

Assorted Asian Spoon Display featuring:
Tuna Tartare
Smoked Salmon Mousse
Boursin Cheese Stuffed Strawberries with Walnuts

Tenderloin Sandwich Station
Natural beef Tenderloin hand carved with Horseradish mayonnaise and Toasted Parmesan rolls

Crepe & Ice Cream Bar
Chef attended Crepe station with assorted toppings and fillings
Served with Virginia Highlands very own Jake’s Ice Cream

HEAVY HORS D’OEUVRES Option #4
Cocktail Hour Passed Hors d’oeuvres
Crab cakes with a spicy Remoulade sauce
Bruschetta Assortment:
BBQ Chicken and Southern Slaw
Olive Tapenade
Tomato & Mozzarella
Walnut, Fig & Bleu Cheese Stuffed Phyllo Dough

Hors d’oeuvres Buffet
Herb Roasted Beef Tenderloin
Served with Dijon Mustard, Red-Wine & Horseradish Sauce and Silver Dollar Rolls
Served buffet style or carved by chef-attendant.

Pasta Station
Penne pasta served with house-made tomato marinara sauce, or Bow-tie Pasta served with sun-dried tomato, mushrooms, gorgonzola pistachio sauce...

Assorted Spoon Display
Cashew Crab
Seasonal Fruit Salad
Southwest Seasoned Shrimp

Miniature Tuna Martinis
Seared Tuna Seaweed Salad with a touch of ginger & wasabi
Salad of Mixed California Greens, Walnuts, Dried Cranberries & Bleu Cheese Crumbles & Balsamic Vinaigrette
Roasted and Marinated Vegetable Display
Paired with a suggested spread and accompanied by foccacia.

DINNER BUFFET option 1
Hors d’oeuvres
Domestic Cheese Display with Gourmet Crackers & Fruits
Featuring a monogrammed cheese carving
Passed Miniature Crab cakes with a spicy Remoulade

Dinner Buffet
Roasted Pork Loin with a Summer Blackberry BBQ Sauce Served with a warmed Southern Cole Slaw
Choice of one Pasta Dish
Bowtie Pasta served with a San Marzzano Tomato Sauce and Grilled Chicken with Assorted Summer Vegetables
Or
Farfalle Pasta (Bow-tie), Sun-dried Tomatoes, Mushrooms and Gorgonzola Pistachio Sauce
New Orleans Style Shrimp Jambalaya with Dirty Rice
Seasonal Vegetable Medley with Roasted Garlic Butter

DINNER BUFFET option 2
Hors d’oeuvres
Miniature Shrimp Cocktail
Tomato & Basil & Olive Tapenade Bruschetta
Dinner Buffet
Choice of Caesar or Five Vegetable House Salad
Prime Rib served Buffet Style with natural jus, horseradish, and silver dollar rolls.

Choice of One
Pasta Station: Featuring three types of pasta & sauce
Or
Stir Fry Station with assorted Fresh Season Vegetables & Asian Sauces. Served with Chicken or Shrimp.

DINNER BUFFET option 3
Hors d’oeuvres
Domestic Cheese & Seasonal Fruit Display
Stuffed Mushroom Caps
Grilled Shrimp Skewers

Dinner Buffet
California lettuces with Crumbled bleu cheese, assorted mixed nuts and dried fruits and a Creamy herbed dressing
Stuffed pork loin with fresh spring vegetables and orange marmalade glaze with roasted asparagus
Or
Grilled Chicken with Spring Tomato Salsa & Rice Pilaf
Carved Thyme roasted beef tenderloin with Rosemary mashed potatoes and port reduction sauce.

DINNER BUFFET option 4
Hors d’oeuvres
Domestic Cheese Display with Gourmet Crackers & Fruits
Featuring a monogrammed cheese carving
Crab cakes with a spicy Remoulade
Tomato & Basil Bruschetta

Dinner Buffet
Roasted Pork Loin with a Mustard Bourbon Glaze accompanied by a warmed Southern Cole Slaw

Grilled Salmon Filets
With a Balsamic Glaze a top an Almond Rice Pilaf
Sautéed Chicken breast with Lemon, White wine and Capers
Seasonal Vegetable Medley with Roasted Garlic Butter

Baked & Mashed Potato Bar
Served with the following available toppings: Cheddar Cheese, Chives, Bacon, Sour Cream, Butter & Salsa
*Mashed Potatoes served in miniature martini glasses.

BRUNCH option 1
Chef Attended Egg Station
Preparing Omelets and Eggs Your Way
Featuring the following assorted toppings:
Cheese, Onions, Green & red Peppers, Ham, Bacon & Mushrooms & Choice of Eggs or Egg Beaters

PB & J French Toast
Cashew Butter, Strawberry Preserves, Orange Cream Cheese & Vermont Maple Syrup

Savory Quiches
White Cheddar, Spinach & Bacon
Sun-dried Tomato, Artichoke & Black Olives
Quiche Lorraine – Bacon, Onions, Cheese

Breakfast Sides
Bacon, Sausage & Home-style Potatoes

Afternoon Salad Bar
Choice of 101 Pasta or Broccoli Salad accompanied by our House-made Chicken or Tuna salad served on a fresh Croissant and with your choice of Spinach, Fruit or Potato Salad.
Mimosa’s and Do It Yourself Bloody Marys
You provide the alcohol and we will provide the rest so that you can make the drink of your choice the way you like it!
Featuring Salt, Celery, Green Olives, Pepper, Lemons, Limes, Assorted Hot Sauces,
Bloody Mary Mix, Orange Juice & Cherries

BRUNCH option 2
Waffle Station
Hand-pressed waffles made to order and served with assorted fruit toppings, cashew and whipped butter, whipped cream, maple and flavored syrups.

Stone Ground Oatmeal
Served with Apple and Cinnamon Compote and Brown Sugar a choice of assorted breakfast breads including house-made muffins, English muffins and bagels.

Southern Grit Station
Southern-style grits served with your choice of add-ins including:
Jalapenos, Cheddar Cheese, BBQ shrimp and Caramelized Onions

Breakfast Sides
Bacon, Sausage & Home-style Potatoes
Buttermilk Chicken or Knife and Fork Turkey Biscuit
Your choice of Chicken or Turkey, both served with our house-made gravy, green beans & mashed potatoes
Crab & Shrimp Cakes
On of our signature dishes, topped with a spicy Remoulade sauce and accompanied by fresh seasonal Vegetables

Juice Bar
Freshly Squeezed Juices: Orange & Grapefruit

THEMED EVENTS

THE LATIN WEDDING
Standard Hors d’oeuvres
Papas Rellenas (Mashed potato balls stuffed with seasoned ground beef)
Pan Fried Black Bean Cakes topped with cilantro cream & yellow rice
Columbian Flatbread (Arepa) with Queso Fresca and Radish Salad
Chicarron Crusted Chicken Skewers with Tomatilla Salad

Deluxe Hors d’oeuvres
Spicy Shrimp Ceviche with Fresh Mango
Hand-packed Tamales with Chicken, Vegetables and Steak
Tuna Salsa on Blue Corn Chips
Roasted Pork and Vegetable Empanadas
Smokey Cumin Chicken Taquitos

Side Item Selections
Spanish-style Yellow Rice with Green Olives, Tomatoes & Black Beans
Coconut Rice with White Raisins
Steamed White Rice with Slow Cooked Black Beans

Entrees
Smoked White Marble Farms Pork Roast with a Mustard Bourbon Glaze
Honey Dipped Salmon Filets with Red Chili Sauce and Asparagus Tips
Beef Tenderloin with a Chimichurri Sauce
Roasted Bell & Evans Chicken Breast with a Paprika-White Wine Sauce

THE MEXICAN FIESTA
BURRITO, FAJITA, NACHO & TACO BAR
Featuring all the ingredients to build your own burrito, fajita, taco or nacho platter served just the way you like it!
Served with your choice of the following ingredients:
Seasoned Ground Beef, Marinated Flank Steak or Southwest Seasoned Chicken
Pinto, Black or Refried Beans,
Avocados, Onions, Jalapenos, Lettuce, Shredded Cheese, Black& Green Olives, Corn, Red & Green Bell Peppers,
Guacamole Sour Cream, Salsa or Pico de Gallo
Spanish-style Yellow Rice
Add Southwest Seasoned Shrimp or Braised Pork
SOUP ON THE SIDE
Gazpacho

DESSERT
Flan, Tres Leches, Churros with Vanilla Ice Cream

MARGARITA BAR
You provide the Tequila of your choice and we’ll provide the rest!
Sugar, Salt, Lemons, Limes, Orange Juice, Margarita Mix, Lime Juice, Triple Sec and Sweet & Sour Mix

SOUTHERN SOIREE
Traditional Brunswick Stew
Smoked Pulled Pork
101 Southern Style Fried Chicken
Cole Slaw
Baked Beans
Corn on the Cob
House-made Cornbread & Biscuits
Pecan Pie

THE PICNIC BASKET
Fried chicken
BBQ pork sandwiches
Coleslaw
Potato salad
Corn on the cob
Corn bread
Apple Cobbler

LUCK OF THE IRISH
Corn beef and cabbage
Fish and chips
Champ Potato cakes
Smoked salmon salad
Soda bread
Bailey’s bread pudding

ASIAN PERSUASIAN
Spicy Beef Stir Fry
Assorted Spring Rolls
Steamed or Fried Rice
Teriyaki Chicken
Steamed Vegetables
Green Tea Ice Cream
Fortune Cookies

SOPRANOS REUNION
Baked lasagna
Spaghetti and meatballs
Italian antipasto salad
Roasted Squash
Roasted garlic bread
Cannolis
Tiramisu