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.
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
97 White Resin Chairs
17 Guest Seating Tables
1-441 SqFt Dance Floor
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.
Wild Mushroom Bisque
With button mushroom en croûte, chopped wild mushrooms and fresh herbs.
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
Warm Apple Crostata V
Topped with cinnamon ice cream and a sprig of mint.