bqt dinner menu fw19 work - hotelroanoke.comdinner buffet continued magnolia buffet #3 cold salad...
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DINNER BUFFET
50 guest minimum ($3. per guest surcharge applies for groups between 25 and 49 guests)
Menu substitutions or additions will incur a per guest additional charge based on item selection.
Buffets are designed for 1 ½ hours of continuous service.
All dinners served with artisan bread & butter and freshly brewed coffee & hot tea service
MAGNOLIA BUFFET #1
Cold Salad
Garden Greens Center (GF, V) freshly tossed selection of new kale, red oak, frisee, and romaine heart,
signature Hotel Roanoke vinaigrette
Garden Company blue cheese crumble, dried cranberry, toasted walnut
Roast Beet & Burrata Salad (V, GF) mint, pistachio, sea salt, pepper, white balsamic vinaigrette
Fall Harvest Pasta Salad (V) rotini, roast sweet potato, broccoli, cranberry, pine nut, red onion, goat
cheese, poppy seed dressing
Hot Entree
Slow Roasted Pork Loin (GF) sweet apple chutney
Cranberry Chicken Coq au Vin (GF) sage, crimini mushroom, fennel
Seared Salmon (GF) brown sugar mustard glaze
Dietary Substitution Option
Tortellini Formaggio (V) spinach, roast tomato, basil, shaved asiago
Company
Green Bean Casserole, onion, garlic, nutmeg, parmesan, béchamel (V,GF)
Mashed Sweet Potato, candied pecan (V, GF)
DESSERT
Chocolate Pavlova (GF) Cherry Almond Rice Pudding (VN, GF) Apple-Pomegranate Crumb Bar
Freshly Baked Artisan Bread and Butter Freshly Brewed Coffee Service
43.25 per guest
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
DINNER BUFFET continued
MAGNOLIA BUFFET #2
Cold Salad
Garden Greens Center (GF, V) freshly tossed selection of new kale, red oak, frisee, and romaine heart,
signature Hotel Roanoke vinaigrette
Garden Company blue cheese crumble, dried cranberry, toasted walnut
Spinach Orzo, Toasted Almond, Dried Cherry (V) garlic, feta, lemon, extra virgin olive oil
Winter Panzanella Salad with Roasted Vegetables (VN) carrot, parsnip, purple onion, thyme, cannellini
beans, spinach, cubed seeded grain bread, apple cider vinaigrette
Hot Entree
Smoked Shoulder of Beef (GF) mushroom bordelaise
Tuscan Breast of Chicken (GF) honey herb veloute
Steelhead Trout roasted fennel, citrus relish
Dietary Substitution Option
Root Vegetable & Aged Cheddar Strata (V) whole grain bread
Company
Roasted Brussels Sprouts, lemony mushroom (VN, GF)
Crispy Russet Wedges, garlic, parsley and parmesan (GF)
DESSERT
Mango Cream Tart
Pistachio Chocolate Layer Cake
Chai Crème Caramel (GF)
Freshly Baked Artisan Bread and Butter Freshly Brewed Coffee Service
47.25 per guest
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
DINNER BUFFET continued
MAGNOLIA BUFFET #3
Cold Salad
Garden Greens Center (GF,V) freshly tossed selection of new kale, red oak, frisee, and romaine heart,
signature Hotel Roanoke vinaigrette
Garden Company blue cheese crumble, dried cranberry, toasted walnut
Citrus Marinated Shrimp Pasta Salad aromatic vegetable, garlic butter sauce, orecchiette pasta
Greek Broccoli Salad (V, GF) shallot, sun-dried tomato, feta, kalamata sliver, almond, oregano
Hot Entree
Honey Cider Chicken (GF) cider reduction
Sliced NY Strip (GF) slow roasted, mushroom bordelaise
Seafood Penne with Saffron Cream shrimp, scallop, crab, garlic, herbs
Dietary Substitution Option
Dal and Brown Basmati Rice (VN, GF) zesty lentil stew, ginger, garlic, cumin, corriander, turmeric, tomato, onion
Vegetable & Starch
Maple Glazed Carrots, parmesan, parsley, chive, allspice (V, GF)
Rosemary Roasted Red Bliss Potato (GF)
DESSERT
Salted Caramel Chocolate Tart
Goat Cheese Cake (GF)
Carrot Apricot Cake
Freshly Baked Artisan Bread and Butter Freshly Brewed Coffee Service
49.50 per guest
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
COLD SALAD (select two )
Garden Greens Center (GF,V)
freshly tossed selection of new kale, red oak, frisee, and romaine heart,
signature Hotel Roanoke vinaigrette
Roasted Beet & Burrata Salad (V, GF)
mint, pistachio, sea salt, pepper, white balsamic vinaigrette
Fall Harvest Pasta Salad (V)
rotini, roasted sweet potato, broccoli, cranberry, pine nut, red onion, goat cheese,
poppy seed dressing
ENTRÉE (select two )
Roasted Salmon (GF)
saffron tomato broth
Smoked Shoulder Tender Steak (GF) bordelaise
Honey Cider Chicken (GF)
cider reduction
VEGETARIAN ENTRÉE
Vegetarian Cassoulet (VN,GF) onion, kale, carrot, cannellini bean, tomato, artichoke, herb breadcrumb
COMPANY
Maple Glazed Carrot & Parsnip (GF) parsley, chive, allspice
DESSERT (trivet service)
Dessert Charcuterie Board
chocolate salami, goat cheese cake pâté, cinnamon straws, candied nuts,
fresh and preserved fruit
Freshly Baked Artisan Bread and Butter
Freshly Brewed Coffee Service
48.50 per guest
ENHANCEMENT
A FARMHOUSE SOPHISTICATION
EXPERIENCE
Your room will be set with a southern style
farmhouse setting, rustic wooden table tops
and burlap drapery. Plenty of
space for family style dining and service
kitchen staged in the room offering
a unique and sophisticated visual
experience while maintaining the fine
dining service excellence befitting The Hotel
Roanoke & Conference Center standards.
Both indoor and outdoor options available.
Please consult with your event manager for
visual examples
Set and space limitations apply.
8.00 per guest set fee
MAGNOLIA FAMILY STYLE BUFFET
120 guest maximum. A unique alternative to a traditional buffet, our family style meals offer a variety of options,
all offered at each table on serving platters on our lazy susan and rustic fiesta ware.
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
DINNER BUFFET continued
VEGETABLE, STARCH AND DESSERT ALTERNATIVES
VEGETABLE
Roasted Winter Squash (VN,GF) butternut squash, acorn, delicata, cinnamon, allspice, chive butter
Roasted Cauliflower (VN,GF) turmeric, red onion
Roasted Brussels Sprouts (VN, GF) lemony mushroom
Green Beans (VN,GF) caramelized shallot, almond
STARCH
Sweet Potato Au-Gratin (VGF) thyme, ancho chili, maple syrup
Local Mill Southern Grit Bake (V,GF) pepperjack , thyme, nutmeg
Sour Cream and Leek Mashed Potatoes (V, GF)
Cauliflower Mac n Cheese (V,GF) swiss cheese, herb panko crumb
DESSERT
Chai Crème Caramel (GF)
Grapefruit Yogurt Cake
Salted Caramel Chocolate Tart
Apple-Pomegranate Crumb Bar
Mango Cream Tart
Cherry Almond Rice Pudding (VN, GF)
Carrot Apricot Cake
Goat Cheese Cake (GF)
Pistachio Chocolate Layer Cake
Chocolate Pavlova (GF)
minimum 5.00 per guest surcharge for substitutions
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
GARDEN COURTYARD BUFFET
50 guest minimum (5. per guest surcharge applies for groups between 25 and 49 guests).
Menu substitutions or additions may incur a per guest additional charge. Buffets are designed for 1 ½ hours of service.
COMPOSED SALAD (select three)
Tangle of Baby Greens (VN, GF)
mesclun greens, shredded carrot, grape tomato, cucumber, cranberry vinaigrette, maple balsamic vinaigrette
Fall Harvest Pasta Salad (V)
rotini, roast sweet potato, broccoli, cranberry, pine nut, red onion, goat cheese, poppy seed dressing
Roast Beet & Burrata Salad (V, GF)
mint, pistachio, sea salt, pepper, white balsamic vinaigrette
OFF-THE-GRILL SELECTION OPTIONS
OPTION 1
All American Grill
Select Two – 39.00 per guest
Select Three – 43.25 per guest
All Beef Hot Dogs / Artisan Blend Hamburgers
hot dog buns, pretzel buns, ketchup, mustard relish, lettuce, tomato, red onion, sliced cheddar, smoked gouda
Signature Moonshine BBQ Pulled Pork (GF)
pretzel buns
Free Range Chicken Breast (GF)
lemon rosemary marinade
Chicken Kebobs (GF)
bell pepper, onion, mushroom, herbs
Flank Steak Kabobs (GF)
bell pepper, onion, mushroom
Shrimp Linguini
citrus marinated shrimp, aromatic vegetable, garlic butter
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
GARDEN COURTYARD BUFFET continued
OPTION 2
Southern Comfort Cookout Select Two – 41.25 per guest
Select Three – 45.50 per guest
Flat Iron Steak (GF)
herb and garlic
Smoked Pork Ribeye (GF)
plum sauce
Honey Mustard Salmon (GF)
Peach Tea Chicken (GF)
Chorizo and Shrimp Kabobs (GF)
bell pepper, onion
Vegetable Kabobs (VN, GF)
zucchini, onion, mushroom, tomato, squash
Grilled Brats
grain mustard, sauerkraut, pepper and onion sauté, split top roll
THE COMPANY (select two)
Roasted Brussels Sprouts with Lemony Mushrooms (VN, GF)
Mac and Cheese (V)
Grilled Seasonal Vegetable Medley (VN, GF)
Dry Rubbed and Crispy Sweet Potato Wedges (VN, GF)
DESSERT (select two)
Warm Apple Cobbler
Tres Leches Cake
Lemon Gingerbread Trifle (GF)
S’mores Pudding
Sticky Toffee Pudding
Honey Butter Cornbread, Lemonade or iced tea and Ice Water Service
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
STROLLING DINNER BUFFET
(5. per person surcharge applies for groups between 25 and 49 guests Menu substitutions or additions may
incur a per guest additional charge. Buffets are designed for 1 ½ hours of service.
(please note: two complimentary action chef stations are part of the strolling buffet, any additional action
chef stations will carry normal chef fees).
COLD STATION (all served)
Antipasto Display (GF)
capicola, prosciutto, Virginia hickory ham, dry cured sausage, marinated artichoke hearts, pickled vegetables, mixed olives, fig
jam, pesto marinated fresh mozzarella pearls, crispy flatbread (contains gluten), gluten free crackers
Italian Tortellini Salads (V)
colorful cheese-filled pasta, bloomed sun-dried tomato, basil, spinach, parmesan, pine nut
Ahi Tuna Tataki Martini (GF)
sushi loin, chef seared & sliced, sweet sesame-wasabi slaw, pickled ginger
Artisan Bread and House Infused Oils and Vinegars (V) (self serve only) asiago, seeded grain, and fried flat breads presented with chipotle oil, garlic rosemary oil, classic extra virgin olive oil,
dark balsamic vinegar, fennel and citrus vinegar, tarragon vinegar, tapenade, and classic pesto
COLD STATION ENHANCEMENT OPTION - add 2.00 each person
Gourmet Applewood Smoked Bacon Bar (GF)
attractive display of candied, maple bourbon and chocolate drizzle
SELF SERVE STATIONS (select two)
Shrimp & Scallop Chesapeake (GF)
bay shrimp and scallops, smoked Virginia ham, sherry cream
Plant Based Roasted Vegetable Buddha Bowl (GF, VN) Brussel sprouts, sweet potato, carrots, cauliflower, brown rice, lemon tahini sauce
HRCC Signature Potato Cake Bar (V, GF)
parmesan cheese, truffle-cheddar, horseradish-chive, caramelized onion béchamel
Risotto Bar (select one)
Forest Mushroom Risotto (V, GF) creamy risotto, porcini stock, truffle infused
Creamy Shrimp Risotto with Mascarpone (GF) thyme, chive, tomato paste
(company on side) scallion, tomato, parmesan cheese
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
STROLLING DINNER BUFFET – continued
ACTION STATION (select one)
complimentary chef attendant
Cowboy Carvery (GF)
spinach and goat cheese stuffed tomahawk ribeye, creamy polenta cake, huntsman demi
Salmon Oscar En Croute
salmon and asparagus baked in flaky pastry, lemon and blue crab cream
Pan Paella (GF)
Seafood and Chicken Paella with Chorizo
saffron rice, shrimp, clams, mussels, crayfish, peas, roasted red peppers
Flambé of Beef Tenderloin Diane (GF)
asparagus spears, brandy mushroom demi
Marinated Lamb with Gremolata Butter (GF)
lamb jus
Whole Roasted Grouper (select one)
Asian Theme (GF)
hoisin lemongrass glaze, lettuce cups, cucumber, cabbage, carrot, sweet Thai chili and plum sauce
Spanish Theme
small flour tortillas, sauce Veracruz, pico de gallo, shredded lettuce, chimichurri
GOURMET DESSERT BUFFET (select three, one each per guest)
Seasonal Mini Pies
Cream Puffs
Tiny Pop Tarts
Mimosa Drops (VN, GF)
Whoopie Pies
Confetti Spritz Cookies
Caramel Compressed Apple Bites (VN, GF)
Freshly Brewed Coffee and Hot Tea
(table service or self serve station)
55.50 per guest
(4. per guest for each additional station selection)
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
PLATED DINNER
All plated dinners are served with a selection of artisan bread and butter, and regular and decaffeinated coffee. Entrees are
specially paired with chef’s starch selection. Should you wish to offer your guests the option to pre-select their entrée,
we recommend a maximum of three selections and the highest menu price prevails.
The number of each entrée selected must be given to your event manager with the final guarantee.
We kindly request that the client provide colored cards for each guest to place at their seat to ensure seamless service.
All dinners served with artisan bread & butter and freshly brewed coffee & hot tea service
PLATED SOUP, SALAD
(For 3 Course, select one soup or salad)
(For 4 Course, select one salad and one soup - 5. added per guest)
SOUP
(select one)
French Tableside Service
Lovage and Potato Soup (GF) Butternut Squash (VN, GF)
chicken stock, green onion, cream toasted pepita
Peanut Soup (V,GF) She Crab Soup (GF)
Hotel Roanoke heirloom recipe sherry wine, cream, lump crab
SALAD
(select one)
Tangled Winter Greens Salad (VN,GF)
new kale, red oak, frisee, romaine heart, walnut, dried apple and cranberry, cider-dijon vinaigrette
Pomegranate, Orange & Arugula Salad (V, GF)
walnut, mandarin supremes, goat cheese crumbles. citrus vinaigrette
Vanilla, Citrus & Spice Poached Pear Salad (V, GF)
signature garden greens, pecan, blue cheese, pear cuisson vinaigrette
Brussels Sprout Salad (V, GF)
dried blueberries, dried cranberries, smoked almonds, shaved parmesan, signature vinaigrette
Frisee, Baby Spinach, Golden Beet Salad (V)
chevre cheese, granola, cranberry vinaigrette
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
PLATED DINNER continued.
PLATED ENTREE (select one)
Smoked Beef Shoulder, Shrimp Parmesan Cream (GF)
44.50 per guest
Lemon Rosemary Statler Chicken (GF)
chablis deglazing sauce
37.00 per guest
Grilled Filet Mignon (GF)
huntsman demi
49.50 per guest
Garlic Butter Steelhead Trout (GF)
tarragon cream
38.50 per guest
Grilled Mahi (GF)
cilantro honey sauce
38.40 per guest
Florentine Statler Chicken (GF)
spinach, Italian cheeses, roasted tomato sauce
37.50 per guest
Seared Salmon (GF)
balsamic syrup, strawberry basil relish
39.00 per guest
Fennel Rubbed Pork Tenderloin (GF)
whole grain mustard demi
37.00 per guest
HRCC Signature Crab Cake (GF)
corn and leek chowder sauce
50.00 per guest
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
THE DUET
Filet Mignon (GF) demi-glace
Paired with one selection of the following:
Seared Salmon (GF) Shrimp and Scallop Skewer (GF) saffron tomato broth diver scallop, two jumbo shrimp, garlic butter, lemon, parsley sauce
Hotel Roanoke Crab Cake (GF)
corn and leek chowder sauce 56.50 per guest
DESSERT PLATED (select one)
Chai Crème Caramel golden raisin, nut and seed tuile
Grapefruit Yogurt Cake
honey meringue, thyme supremes
Salted Caramel Chocolate Tart crème anglaise, cocoa nib brittle
Apple-Pomegranate Crumb Bar caramel sauce, pomegranate juice
Mango Cream Tart
gingersnap, candied kumquat
Cherry Almond Rice Pudding (VN, GF)
Carrot Apricot Cake cream cheese mousse, pepitas, candied ginger
Goat Cheese Cake (GF)
vanilla beet ganache, lemon marmalade
Pistachio Chocolate Layer Cake pistachio mousse, dark chocolate frosting
Chocolate Pavlova (GF)
champagne cream, compressed strawberry
Dessert Enhancement Upgrade to Dessert Buffet (self serve—select three) 3.00 per guest additional
BEVERAGE SERVICE
Iced Water, Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea Assortment
Bottled Mineral Water or Iced Tea Service 2.00 per guest
SEASONAL VEGETABLE (select one)
Broccolini Almondine (VN,GF)
Cauliflower Gratin (V,GF) truffle cheese, béchamel
Fresh Garden Sauté (VN,GF)
squash, zucchini, sweet peppers, garlic, herbs
Fire Blistered Beets (V,GF) brown butter, walnut, sage
Pan-Roasted Carrot & Parsnip (VN,GF)
parsley, allspice
PLATED DINNER continued
SEASONAL STARCH (select one)
Boursin Whipped Russets (V, GF)
creamy potatoes, French herbs
Chopped Sweet Potato (VN, GF)
brown sugar, sage
Farro Risotto (V)
forest mushroom, parmesan
Mascarpone Grit Cake (V, GF)
stone ground, seared, rosemary
Duchess Sweet Potato (V, GF)
cream, butter, nutmeg, egg yolk
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change
DIETARY OPTIONS
Our culinary team is committed to offering unique options to accommodate attendees with special dietary requests. The follow-
ing menu options can be substituted for any menu meat item selection; many items cover a wide variety of common requests.
Advance notice is required and the final count of special meal requests should be given to your event planner with your final
guarantee. We do suggest you provide the attendee with a special meal card to ensure seamless service.
GF – Gluten Free VN – Vegan V – Vegetarian SF-Sugar Free
ENTREE
Plant Based Roasted Vegetable Buddha Bowl (GF, VN)
brussel sprouts, carrots, cauliflower, brown rice, lemon tahini sauce
Balsamic Portobello Steaks (V, GF)
grilled, avocado chimichurri
Quinoa Polenta Cake (V, GF)
goat cheese, kale pesto
Braised Tofu (VN, GF)
shallot, lemon grass, ginger glaze
Eggplant Parmesan (V, GF)
baked, fresh basil
Grilled Garden Lasagna (V)
fresh vegetables, marinara, herbs, Italian cheeses
Black Bean and Corn Enchiladas (V)
onion, garlic, sweet pepper, enchilada sauce, cheddar cheese
“Paella” Stuffed Poblano (VN,GF)
saffron rice, mixed sweet peppers, green beans, red pepper, tomato
DESSERT
Cherry Almond Rice Pudding (GF, VN)
Brûlée Banana with Fruit (GF, VN)
Fresh Berries with Chocolate-Date Ganache (GF, VN)
Sugar Free Cheesecake with Berries (SF)
Menus Valid Through March 31, 2019 Prices Subject to Service Charges and Applicable Taxes Menus Subject to Change