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All prices subject to service charge and applicable sales tax.
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| Dinner EntrÉes |
| Includes Salad of Choice, Chef's Selection of Accompaniments, Vegetable and Dessert, Dinner Rolls & Butter, Iced Tea and Regular & Decaf Coffee |
Choice of Salad
Sheraton Signature Salad - Local Grown Field Greens with House-Aged Sherry
Vin with Grana PadanoClassic Caesar Salad with Foccacia Crouton and Parmesan Cheese
Butter Lettuce & Baby Greens with Mandarin Oranges, Sun-Dried Cherries, &
Toasted Pine Nuts with Raspberry Vinaigrette
Mixed Grills:
6 oz. Certified Black Angus Filet of Beef with Wild Mushroom Merlot Demi accompanied by a Chesapeake Bay Lump Crab Cake
6 oz. Certified Black Angus Filet of Beef with Peppercorn Demi and Pan-Seared Breast of Sautéed Chicken with a White Butter SauceBaby Spinach and Boursin Cheese Stuffed Wellington Farms
“Free Range” Chicken Breast with Gulf Shrimp Satay topped with a Light Chardonnay Sauce
Poultry Selections:
Wellington Farms “Free Range” Chicken Breast, Fresh Asparagus and Chesapeake Bay Lump Crab finished with a Creamy Hollandaise Sauce
Sautéed Breast of Chicken with Prosciutto Ham, Melted Mozzarella Cheese finished with a Sun-Dried Tomato Cream Sauce served with Yukon Gold Whipped Potatoes
Chicken Breast Sautéed and topped with a White Wine Caper & Artichoke Buerre Blanc served with Peruvian Potatoes
Basil Encrusted Chicken Sautéed with a Natural Reduction finished with a Tomato Confit served over Garlic Risotto
Beef Selections:
8 oz. Certified Black Angus Filet of Beef with Fresh Currant Reduction served with Garlic Whipped Potatoes
Tournedoes of Beef Medallions over Roasted Peruvian Potatoes and served with a Port Wine Finish
10 oz. Prime Rib of Beef with Au Jus & Creamy Horseradish served with Roasted Fingerling Potatoes & Foccacia Crouton
Grilled Marinated Sliced London Broil with a Petite Syrah served with Herb Risotto
Pork Selections:
Sliced Pork Loin Medallions with Apple Chutney over Creamy Polenta
Seafood Selections:
Chesapeake Bay Crab Cakes Broiled to Perfection with Lemon Confit over Truffle Whipped Potatoes
Marquesa Prawns with Garlic Whipped Yukon Gold Potatoes over Sautéed Field Greens with a Champagne Cream Sauce
Flaky Flounder stuffed with Chesapeake Bay Crab Meat, Spinach, Mushrooms, Onions, Red Pepper and Bacon with a Lemon Poppy Seed Cream Sauce
Oven Roasted Atlantic Salmon topped with a Pinot Noir Currant Beurre Rouge and served with Seasonal Rice
Grilled Atlantic Tuna with Sautéed Bell Peppers, Vidalia Onions, Kalamata Olives, Tomatoes & Garlic in a White Wine Sauce |
| Dinner Buffets |
| (Minimum of 50 Guests) |
| All Buffets include: Bread Baskets with Butter, Assorted Dessert Display, Iced Tea, Regular & Decaf Coffee and Assorted Hot Teas |
The Summer Cookout
Tossed Mixed Greens with Choice of Dressing
Cole Slaw, Potato SaladNorth Carolina Pork BBQ
Old Fashioned Hamburgers with American Cheese
All Beef Kosher Hot Dogs
BBQ Chicken
Condiment and Relish Tray
Corn on the Cob, Baked Beans
Southern Cornbread and Bread Basket
Assorted Cakes & Pies
Chesapeake Bay Seafood Roast
Locally Grown Field Green Salad with Assorted Dressings
Tomato, Basil & Red Onion Salad
Broiled Chesapeake Bay Crab Cakes with Remoulade Sauce
Oven Roasted Atlantic Salmon over Sautéed Field Greens with Heirloom Pear Tomatoes, Fresh Garlic & Herb Salad
Old Bay Seafood Boil with Steamed Shrimp, Edwards Sausage, Stewed Tomatoes, Native Clams, Boiled Potatoes and Vidalia Onions
BBQ Chicken, Rice Purloo, Corn on the Cob
Southern Cornbread, Assorted Cakes & Pies
Sweet Finales
New York Style Cheesecake, Carrot Cake, Triple Chocolate Cake, Coconut Layer Cake, Southern Pecan Pie, Key Lime Raspberry Swirl Cheesecake, Tiramisu with Coffee Caramel Drizzle |
| Dinner Enhancements |
Amusee Bouchee 'Little Appetizer'
Fennel Dusted Diver Scallops
Salmon Rosette
Mushroom Profiterole
Roguefort Napoleon
Soup Course
Lobster Bisque
Soup Du Jour
Minestrone
Sorbet Course
Wild Berry, Lemon, Lime, Orange, Mango |
| Traditional Buffet |
| Choice of Two Entréesor Three Entréeswith option to add Carving Station |
Choice of Salad
Traditional Tossed Garden Salad with Assorted Dressings or Classic Caesar Salad with Foccacia Croutons and Parmesan Cheese
Vegetable & Starch Selections
(Select Three)
Potatoes Au Gratin, Oven Roasted Red Potatoes with Caramelized Onions, Garlic Whipped Potatoes, Roasted Peruvian Potatoes, Wild Rice Pilaf, Seasonal Rice, Baby Glazed Carrots, Green Beans with Fresh Chopped Garlic, Garden Vegetable Medley, Sautéed Garlic Broccolini, Roasted Corn, Broccoli & Cauliflower Mornay, or Fresh Asparagus Parmesan
Entrée Selections
Roast Sirloin of Beef with a Wild Mushroom Sauce
Chicken Tuscany — Grilled Chicken Breast Topped with Prosciutto Ham and
Melted Mozzarella Cheese in a Sun-Dried Tomato Cream Sauce
Chicken Breast Stuffed with Broccoli & White Cheddar Cheese
Penne Alfredo with Chicken and Broccoli
Tuna Monaco - Grilled Atlantic Tuna with Sautéed Bell Peppers,
Vidalia Onions, Kalamata Olives, Tomatoes & Garlic in a White Wine Sauce
Fresh Atlantic Salmon Filet with Mushrooms & Artichoke Saffron Tomato Relish
Teriyaki Stir Fried Chicken with Baby Snow Peas, Carrots & Water Chestnuts
Char-Grilled & Oven Roasted Pork Tenderloin with a Nut Chutney
Virginia Honey Baked Ham with Chopped Pineapple Glaze
Herb Baked Bone-In Chicken
Pasta Primavera
Carving Station Selections
Roasted Baron of Beef with Black Peppercorn Demi-Glace
Sherry & Soy Marinated Flank Steak
Apricot Glazed Virginia Ham
Roasted “Bone-In” Turkey Breast
Char-Grilled & Oven Roasted Tenderloin of Pork |
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