Banquet and Fundraiser Menu Examples

Menu #1
• Deviled Egg Hors d'oeuvres ­with Black Caviar
• Potato and Chicken Dumpling Soup
• Garden and Wild Greens with Mustard Vinaigrette
• Croissants with Sweet Creamery Butter
• Chef-Carved ­ Stuffed Crown Roast of Pork with Wine
   Braised Pearl Onions
• Duchess Potatoes
• Stuffed Baked Tomatoes
• Fresh Peaches in Custard​

Menu #2
• Hors d'oeuvres: ­Rye Bread Canapés with Sardine Butter Nicoise
• Potage Saint­ Germaine (fresh pea soup)
• Asparagus Salad with Saffron Vinaigrette
• European Sourdough Bread with Sweet Creamery Butter
• Turkey Braised with White Wine, Mushrooms and Olives
• Parsley Buttered Potatoes
• Creamed Carrots
• Waldorf Pudding with Crème Anglaise

Menu #3
• Mixed Greens Salad with Almond Crusted Brie and Raspberry Vinaigrette
• Roasted Garlic­ Potato Rolls and Sweet Creamery Butter
• Pan Seared Pork Tenderloin Steaks with Port Cherry Sauce
• Golden Squash Ravioli with Brown Butter, Sage and Parmesan
• Parsley Buttered New Potatoes, Turnips and Rutabagas
• Lemon and Ginger Roasted Carrots and Broccoli
• Double Chocolate Cake with French Chocolate Buttercream
• Table-served Coffee Service