AWARDS CEREMONY

A group of exemplary employees were recognized at this annual fall awards ceremony dinner. Honorees and attendees enjoyed a seasonal menu of butlered hors d’oeuvre followed by an impressive three-course dinner, and ended the evening dancing the night away.

MENU

V – Vegetarian     N – Contains Nuts     GF – Does Not Contain Gluten

SET IN EGRET, HERON & OSPREY ROOMS

97 White Resin Chairs

17 Guest Seating Tables

1-441 SqFt Dance Floor

PASSED HORS D’OEUVRE

Smoked Salmon Lollipop
Horseradish flavored cream cheese wrapped in smoked salmon rolled in fresh chopped chives on a pretzel stick.

Miniature Reuben Sandwiches
Thin rye with sliced Eisenberg 1st cut corned beef, 1000 island dressing, Swiss cheese and sauerkraut, griddled to perfection and served “open-face”.

Duck Confit Empanadas
Served with chipotle cream sauce.

Godzilla Maki Rolls
With Ahi tuna, spicy Japanese mayo, sushi rice, cucumber and yellow daikon radish.

Marinated & Grilled Asparagus  GF
Wrapped in prosciutto with whole grain mustard and grated Parmesan.

Butternut Squash Arancini  V
Filled with stone fruit chutney, garnished with micro greens.

PLATED FIRST COURSE

Wild Mushroom Bisque
With button mushroom en croûte, chopped wild mushrooms and fresh herbs.

PLATED ENTRÉE

Char Grilled & Oven Roasted Filet Mignon  GF
In our house port wine reduction.

Artichoke-horseradish Mashed Potatoes 
With a potato galette, garnished with three parsnip sticks.

Sautee of Glazed Shallots, Haricots Verts & Butternut Squash

Fresh Rosemary Garnish

PLATED DESSERT

Warm Apple Crostata  V
Topped with cinnamon ice cream and a sprig of mint.

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