Served Dinners
All dinner selections are accompanied by your choice of soup or salad, Chef's choice of vegetable, homemade breads, coffee, decaffeinated coffee, tea and choice of dessert. For two entrée selections, add $5.00 per guest to the highest priced entrées chosen. If guests are given the option to choose from two entrées the night of the event, a $10.00 per guest fee will be applied.
20 person minimum at The Lodges; all other lodges and off-site catering require a 30 person minimum
Salads (choose one)
Salad of the Season
A crisp array of greens, cucumber ribbons and heirloom tomatoes served with a balsamic vinaigrette
Baby Spinach and Grilled Gala Apple Salad
Served with maple sugar roasted cashews, feta cheese and tarragon Dijon mustard vinaigrette
Add $1.75
Butter Lettuce Salad
Micro-greens, mascerated dried cherries, air-dried carrots, Shepherd Farm feta cheese, blood orange lime vinaigrette
Arugula Salad
Citrus marinated beets, fresh arugula, maple roasted walnuts, goat cheese crumbles with a lemon Dijon vinaigrette
Add $1.50
Hearts of romaine Caesar Salad
Tender young romaine hearts tossed with freshly grated Parmesan cheese and homemade croutons in a lemon-garlic dressing
Crisp Field Greens
Tossed with crisp red and yellow peppers, jicama and a sherry-pecan vinaigrette
Homemade Duck Confit Salad
Deer Valley cracked grain fig mustard, mizuna salad, green apple gelée with an apple cider Dijon vinaigrette
Add $2.25
Iceberg Wedge Salad
Baby iceberg wedges, red grape tomatoes, crispy bacon, blue cheese crumbles, glazed walnuts and Italian herb vinaigrette
Add $2.00
Caprese Salad
Fresh mozzarella cheese, vine ripe tomatoes, fresh basil and a balsamic reduction
Add $2.00
Soups (choose one)
Italian Vegetable
with fresh herbs and Parmesan
Black Bean
with sour cream and salsa
Mushroom and Thyme
Caesar Salad Soup
Chilled Gazpacho
Broccoli Cheddar
Bacon, Potato and Roasted Corn Chowder
Chicken and Sausage Gumbo
served with white rice
Roasted Tomato and Vegetable
with goat cheese bruschettas
Roasted Butternut Squash
with pepitas and cilantro sour cream
Shrimp and Crab Bisque
Add $2.00
Potato Leek soup
Homemade Chicken Noodle
Lamb and Wild Mushroom Stew
Cauliflower, Roquefort and Crispy Pancetta
Tomato Basil
White Bean and Ham
with rosemary and sundried tomatoes
Manhattan Clam Chowder
New England Clam Chowder
Roasted Corn Chowder
with house-smoked shrimp
Add $2.00
Crawfish Bisque
Add $2.00
*Vegetarian and vegan soups available upon request.
Meat Entrées
New York Strip
Rolled with spinach, leeks and portobello mushrooms and served with roasted garlic mashed potatoes and a porcini mushroom sauce.
$55.50
Stuffed Loin of Pork
Rolled with spinach, leeks and portobello mushrooms and served with roasted garlic mashed potatoes and a porcini mushroom sauce.
$45.00
9 oz. New York Steak
Served with sautéed peppers, onions and mushrooms and topped with a garlic-herb butter and crisp sweet onions and ccompanied by marinated roasted new potatoes.
$54.50
Rack of Lamb
Olive and fresh herb crusted rack of lamb, fresh basil ratatouille, asiago and chive polenta.
$63.00
Grilled Pork Tenderloin
Served on a bed of caramelized onions and Gala apples with Dijon mustard sauce and accompanied by mashed sweet potatoes.
$42.50
Grilled Tenderloin Of Beef
6 oz. filet of beef served with St. Andre cheese and truffle farce, homeade focaccia discs,0 a rich red wine sauce
$50.00
~or~
8 oz. filet of beef served with cracked grain mustard sauce, roasted garlic mashed potatoes and mushroom sauce
$59.50
Venison Stroganoff
Seared venison medallions, wild mushroom sour cream sauce with crisp potato straws
$48.00
Domestic Rack Of Lamb
Roasted with pesto, rosemary jus, marinated roasted new potatoes
$64.00
Poultry Entrées
Stuffed Breast of Turkey
Rolled with spinach, leeks and portobello mushrooms and served with roasted garlic mashed potatoes and a lemon-thyme sauce.
$45.00
Grilled Breast of Chicken
Served with Italian vegetable couscous, sweet basil pesto and a yellow pepper coulis.
$42.00
Breast of Roast Duckling
Served with a black currant glaze and Dijon mustard sauce with wild rice pilaf.
Market Price
Marinated Lemon Herb Chicken
Served on a bed of sautéed julienne vegetables with fresh thyme sauce and sundried tomato and herb polenta.
$41.00
Chicken Saltimbocca
Proscuitto wrapped chicken breast with sage cream sauce, porcini crusted oyster mushroom risotto cake, roasted baby tomatoes and a shallot jus
$43.00
Poached Chicken Breast
Served with parisienne style potaotes and zucchini with roasted roma tomatoes and a lemon basil broth
$41.00
Stuffed Quail
Israeli couscous stuffed quail served with watercress salad and blackberry au jus
$38.00
Seafood Entrées
Honey-Soy Glazed Salmon
Served with udon pancake, sesame snap peas and fresh ginger beurre blanc
$48.00
Jasmine Rice Crusted Halibut
Served with dauphinoise potato discs in a Véronique sauce
Market Price
Chive Crusted Scallops
Served with homemade Black Mission fig and cracked grain mustard risotto
$42.00
maple Smoked Black Cod
Miso marinated baby bok choy with Chinese black sticky rice cake and shallot butter sauce
$50.00
Pesce Aqua Pazza
Seared escolar, sautéed tiger prawns, steamed lobster tail, littleneck clams, mussels, seared scallops with oven roasted cherry tomatoes, caramelized garlic cloves, steamed Yukon gold potatoes, fresh herbs and a rich seafood saffron broth
$64.00
Vegetarian Entrées
$39.50 per person
Wild Mushroom And English Spinach Crepes
With roasted garlic Alfredo, seasonal vegetables and sweet potato chips
Artichoke Tart With Walnut Pastry
Served on a bed of field greens with fresh seasonal vegetables
Herbed Mashed Potato Lasagna
With fresh roma tomato sauce, Gruyère cheese and fried leeks
Wild Mushroom And Leek Risotto
Fresh crimini, oyster, portobello, shiitake and enoki mushrooms sautéed in garlic and leek butter and simmered in a rich porcini stock. Garnished with fried herbs
Asian Noodle Stir-Fry
Asian vegetables with marinated tofu and sweet chili sauce
Root Vegetable Au Gratin
Slowly baked Idaho potato, butternut squash, parsnip and yam with a Gruyère and thyme cream sauce
Roasted Root Vegetable Paella
Slow roasted carrots, sweet potatoes, parsnips, turnips and baby beets served with saffron rice and garnished with marinated and fried artichoke and enoki mushrooms
Baked Garlic Polenta With Herb Ratatouille
Baked polenta smothered in a rich tomato, red and green pepper, Spanish onion, garlic, eggplant and Parmesan cheese sauce
Vegetable Mixed Grill
pesto marinated baby mozzarella, pear tomato, grilled Ciabatta skewers, chive polenta with sautéed spinach, grilled vegetable stacks
Dessert Selections
Chocolate Truffle Cake
vanilla cream anglaise
Stein's Favorite Marzipan Cake
almond cake, raspberry preserves, sweetened vanilla whipped cream
Tiramisu
chocolate sponge cake, mascarpone, rum, espresso
Black diamond Chocolate Timbale
rich chocolate brownie-cake, fresh raspberries candied cocoa nibs (raspberry ice cream, add $1.25, not available on buffets)
Deer Valley Cheesecake
strawberry sauce
Lemon Limoncello
mascarpone cream, limoncello cake, strawberry sauce
Apple Pie with Cheddar Cheese Crust
caramel whipped cream
"Snickers" Milk Chocolate Pie
caramel sauce, homeade peanut brittle
Deer Valley Carrot Cake
cream cheese frosting
Profiteroles Glacé
vanilla bean ice cream, cream puff shell and warm chocolate sauce (not available on buffets)
Fresh Fruit Tart
crisp phyllo pastry, vanilla bean custard
Add $1.75
Gingerbread Cake
sautéed apples, cider and caramel sauces
Chocolate Malted Torte
rice crispy crust, vanilla cream anglaise
Passion Fruit Pound Cake
tropical fruit and berries
Chocolate Penuche Cake
brown sugar fudge filling
Key Lime Chiffon Pie
candied lime zest and mango sauce
Vanilla Panna Cotta
fresh fruit compote, almond lace cookie
Chocolate Snowball
semisweet chocolate, sweetened vanilla whipped cream
Caramel Apple Tart
shortbread crust, sweetened vanilla whipped cream
Dulce de Leche Swirl Cheesecake
graham cracker crust
Fresh Strawberry Shortcake
homemade orange-scented biscuit, sweetened vanilla whipped cream
baked pear tart
caramel whipped cream (made with peaches in summer)
