Event Menus: Plated Lunch Events: Meetings & Events | Weddings & Celebrations | Caldwell Room | Hawkins Brown Room | Pavilion & Garden | Merchants & Manufacturers Room | Event Menus | Hotel Tour Our menus are customized for every guest's memorable and distinctive experience. Return to Event Menus Reception Menu Options Chilled Hors d'oeuvres | Warm Hors d'oeuvres | Display Suggestions | Casseroles, Gratins and Dips Chef Attended, Carving Stations | Pasta Station | Polenta & Bruschetta Station CHILLED HORS D'OEUVRES all served on uniquely garnished trays and either passed to guests or served stationary Caponata on Toasted Focaccia & Shaved Parmesan Caramelized Onion, Sun-dried Tomato & Goat Cheese Tart Balsamic Infused Tomato, Red Onion, Fresh Mozzarella and Pesto on Crostini Chorizo Cream Cheese and Tomato on Spicy Cheddar Crackers Crostini topped with Shrimp and Red Pepper Hummus Smoked Salmon Mousse on Caraway Rye with Pickled Onion Salami & Asiago Crostini with Bruschetta Topping Fig Preserves, Shaved Proscuitto & Parmesan Curls Seared Tuna on Focaccia with Romesco Mayonnaise & Shaved Parmesan Chilled Smoked Sliced Duck topped with Smoked Pear and Aged Cheddar Smoked Trout with Horseradish Cream & Salmon Caviar on Crostini WARM HORS D'OEUVRES All served in chafing dishes, gratin dishes or on warm platters with unique garnishes passed or stationary Seasoned Chicken Skewers with Chermoula Sauce Wild Mushroom Quiche with Parmesan Cheese Fired- Roasted Chicken and Mushroom Bruschetta with Herbed Ricotta Cheese Tartlette of Baby Spinach & Boursin Cheese Blue Crab & Spinach Tartlette Giacomo’s Fresh Italian Sausage “Jacks” served with Fresh Mozzarella and Basil Pesto Herb Crusted Juusto Cheese with Creamy Pesto Sauce Chicken, Mushroom and Blue Cheese Bouchees Beef Kabobs with Sweet Pepper Romesco Sauce Smoked Trout with Bermuda Onions, Capers and Herbed Sour Cream on Focaccia Crispy Shrimp Fritter with Romesco Sauce Hand Rolled Meatballs with Spicy Herb Tomato Lamb Meatball with Grain Mustard, Rosemary, and Feta Cheese on Chickpea Fritter Crispy Shrimp with Lemon Cumin Aioli Mini Crab Cakes served with Chili Lime Aioli Duck and Green Peppercorn Bouchees Sherry Braised Beef with Foie Gras and Truffle Oil in Buttery Pastry DISPLAY SUGGESTIONS Fresh Fruit Display Seasonal Fresh Fruit, garnished with Berries served with Strawberry Greek Yogurt Dipping Sauce Dark Chocolate Dipping Sauce or Chocolate Whipped Cream Fresh Vegetable Display Seasonal Variety of Fresh Vegetables served with: Roasted Red Pepper Hummus and a Pesto Dip Grilled Vegetable Display Marinated Grilled Vegetables, with Sweet Onion Cream and a Harissa Aioli Cheese Display Chef’s Selection of Artisanal Cheeses served with Rustic Bread and Assorted Crackers Chilled Dip Display Red Pepper Hummus, White Bean Dip and Olive Tapenade with Olive Oil Crackers and Rustic Bread Poached Shrimp Served tail-on with Chili Lime Aioli and Lemon Wedges Antipasto Display Prosciutto, Sopressata, and Bruschetta with Olives, Marinated Artichoke Hearts, Grilled Peppers, Marinated Onions and Roasted Garlic, served with Parmesan and Romano Cheeses accompanied by Rustic Bread and Assorted Crackers Brie en Croute A Wheel of Brie wrapped in buttery puff pastry with Strawberry Compote, served with Crostini Seafood Display Jumbo Shrimp, Crab Claws, Smoked Scallops, and Nova Smoked Salmon With Cocktail Sauce, Chili Lime Aïoli, Lemon Slices, and Crostini Served in Ice Bowls CASSEROLES, GRATINS AND DIPS Goat Cheese and Tomato Gratin Served with Crostini and Crusty Sourdough Bread Classic Artichoke Dip Served with Crostini and Crusty Sourdough Bread Spinach & Gruyère Dip Served with Crostini and Crusty Sourdough Bread Crab & Spinach Dip Served with Crostini and Crusty Sourdough Bread CHEF ATTENDED STATIONS CARVING STATIONS Herb Rubbed Top Round of Beef served with Creamy Horseradish, Dijon Mustard, Herb Mayonnaise, and Brioche Rolls Maple Syrup and GrainMustard Glazed Ham served with Whole Grain Mustard, Caramelized Pearl Onions, and Brioche Rolls Roasted Turkey Breast served with Cranberry Mayonnaise, Dijon Mustard, and Brioche Rolls (serves 60 guests) Rotisserie Fired Smoked Paprika Rubbed Pork Loin served with Whole Grain Mustards, Caramelized Apples and Brioche Rolls Rosemary Crusted Rotisserie Fired Prime Rib of Beef served au jus with Grain Mustard, Caramelized Onions, Horseradish Sauce, and Brioche Rolls Slow Roasted Rotisserie Boneless Leg of Lamb with Rosemary Grain Mustard, Mint Scented Pear Chutney, and Brioche Rolls Whole Rotisserie Fired New York Strip with Cracked Pepper & Mustard served with house-made Brioche Rolls, Whole Grain Mustard, Caramelized Onions, and Horseradish Sauce Rotisserie Fired Tenderloin of Beef served with Brioche Rolls, Grain Mustard, Caramelized Onions and Horseradish Cream PASTA STATIONS Select Two Pastas: Penne Linguine Cheese Ravioli Select Two Sauces: Marinara Alfredo Pesto Cream Pasta Stations are served with Italian Sausage, Roasted Chicken, Mushrooms, Garlic, Fresh Herbs, and Parmesan Cheese POLENTA AND BRUSCHETTA STATIONS Polenta Station Giacomo’s Italian Sausage and Wild Mushroom Sauce Feta Cheese, Arugula, and Red Onions with Balsamic Vinegar Bruschetta Station Grilled Rustic Bread brushed with Roasted Garlic and Extra Virgin Olive Oil, Topped with Seasonal Offerings   For more information on the event you are planning, please complete the online inquiry form or contact any of our sales team members at 1-800-965-8259 or 336-854-2000.