master menus

• brunch and
  luncheon
  selections

• luncheon
  side dishes

• bread choices
  and luncheon
  desserts

• hot passed items:
  vegetarian/dairy

• hot passed items:
  seafood/fish

 

sample menus

• Menu 1

• Menu 2

• Menu 3

• Menu 4

• Menu 5

• Menu 6

Brunch & Luncheon Selections

• Swiss Tart (Canadian Bacon, Mushroom, Sweet Pepper and Onion, or with Crabmeat)
• Pistachio Chicken Salad
• Southwestern Chicken Salad
• Chinese Chicken and Noodle Salad with Peanut Dressing
• Seafood Supreme in Puff Pastry Shell
• Chicken Supreme in Puff Pastry Shell
• Grilled Marinated Boneless Chicken Breast over Mesclun with Citrus Salsa
• Croissant Black Forest Ham and Cheese Sandwich
• Poached Salmon with Sauce Verte
• Turkey Tonnato on Croissant
• Crabmeat mousse or Dilled salmon mousse
• Tenderloin Stroganoff over Fresh Spinach Noodles
• Assorted Tortilla Wrap Sandwiches
• Marinated Tortellini and Sliced Chicken Breast
• Sliced, Grilled Chicken over Caesar Salad
• Roulade of Chicken Pomidori, Pesto and Black Forest Ham
• Shrimp and Crabmeat Fettucine
• Fresh-Packed North Carolina Crab and Shrimp Salad in Steamed Artichoke or Summer Tomato
• Miniature Croissant Sandwich Assortment
• North Carolina Shrimp and Grits
• North Carolina Jumbo Lump Crab Cakes