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									Birchwood Country Club
Banquets and Special Functions Menu Guide


The Cocktail Hour
Whether you are planning a casual gathering of friends or an evening of formal celebration, the cocktail hour sets the tone for the affair and lends an anticipation of things to come. Choose from the selections below or ask about customizing special menu items to suit your tastes. Passed Hors d’oeuvres Cold selections (PASSED VARIETIES) Foie Gras Mousse on Brioche Smoked Salmon Canapés with Mustard Sauce Smoked Salmon Tartar in Phyllo Cup with Capers Cold Grilled Tuna with Shallot Relish on Belgian endive Phyllo Croustade with Lobster Salad or Lobster Salad Cannoli Chilled Shrimp passed with Cocktail Sauce Shrimp Wrapped with Mango, Raspberry Ginger Sauce Grilled Vegetable Bruschetta Blini with Sevruga Caviar Belgian Endive with Goat Cheese, Sun Dried Tomatoes Endive and Roquefort with Candied Walnuts Marinated Tomato and Chevre Crostini Dried Apricots Stuffed with Boursin Cheese and Almonds Crab, Shrimp or Chicken Salad in Profiteroles Curry Chicken Salad in Lentil Chip Pickled Vegetable Rolls Assorted Sushi (vegetable and/or fish varieties) Shots of Chilled Soup (ask about different varieties)

Passed Hors d’oeuvres Hot selections (PASSED VARIETIES) Lobster Risotto Croquette or other varieties of risotto croquettes. (pesto, Mushroom, truffle, ect.) Lobster Beignet Lemon Pepper Aioli Lobster Croque Monsieur Truffled Tallegio Tartlets Mushroom-Brie Tartlets Chicken, Vegetable, Beef or Shrimp Quesadilla Coconut Crusted Chicken or Shrimp with Sweet Curry Sauce Crisp Duck Won Ton with Mango Chutney Won Ton Wrapped Shrimp with Apricot Sauce Thai Chicken, Beef, Shrimp Satay with Peanut Sauce Baby Lamb Chops with Chevre and Dried Tomato Seared Beef Tenderloin with Mustard Sauce Fried Oysters in Shell with Chipotle Pepper Aioli Miniature Crab cakes, with Roasted Pepper Aioli Potato Pancakes with Caviar and Sour Cream Potato Pancakes with Apple Chutney Scallop Bacon Brochettes with Apricot Barbecue Dipping Sauce Seared Sea Scallop with Dried Tomato Pesto Shrimp or Vegetarian Spring Rolls with Dipping Sauce Grilled Serrano Wrapped Shrimp with Salsa Verdi Grilled Rare Tuna on Corn Pancake with Tomato-Caper Salsa Assortment of Grilled Pizzas Spanikopitas Vegetarian Stuffed Mushroom Mini Cuban or Ruben Grilled Sandwich Lamb or Vegetable Samosa Maple Grilled Duck on Corn Pancake Cauliflower Cakes with Tomato Chutney

Chafing Dish Variety Hot Hors d’oeuvres Sesame Swordfish Nuggets with sweet chili sauce Mini “slider” Burgers Mini Rubens with Tomato Soup Shots Soulvaki Lamb, Beef, Shrimp or Chicken with Coriander Lime Yogurt Chicken or Shrimp Potstickers with Vegetable Garnish Grilled Calamari with Roasted Peppers and Lemon Clams Casino Clams Areganato Calamari Marinara Veal Meatballs Dijonaise Eggplant Rollatini Wild Mushroom Strudel Assorted Chicken Wings (Honey Dijon, Buffalo, Barbecue) Many of our passed hors d’oeuvre selections can be served in a chafing dish as well. And don’t forget “Kids of all ages” favorites like: franks in a blanket, mozzarella stix and chicken nuggets!

Stationary Hors d’oeuvre Displays Displays lend color, focal point and thematic reference to your cocktail hour and provide your guests with a common meeting place during the gathering. Micro Plates A beautiful Display of miniature porcelain plates with an eclectic composition . These can be presented elegantly on crushed ice with a custom designed ice carving. Choose from the examples below or create your own. Seared scallop with vegetable slaw and lemon aioli Steamed dumpling with sesame seaweed salad and tamari Grilled swordfish with marinated tomato and tapenade Coriander crusted rare tuna with chilled low mein salad Tempura shrimp with asian slaw and apricot sauce Coconut shrimp or chicken with sweet curry sauce Chilled lobster with micro greens and saffron mayonnaise Spring roll with bok choy and toasted sesame sauce The Raw Bar A Generous assortment of Jumbo Shrimp, Top Neck Clams, and /or Bluepoint Oysters. Served on a bed of crushed ice or with a custom ice carving. (Omissions and substitutions are welcome on the raw bar. Add Cracked Lobster, Shrimp only, Clams and Oysters only or a variety of exotic Oysters are examples of Past selections.) The Harvest Table A colorful melange of crudités, cheeses and fresh fruit, hummus and pita crisps elegantly presented. A variety of Bruschetta, Caponata, Tapenade and Cheeses with assorted Crackers and Crostini. Smoked Fish Buffet Your selection of Norwegian Grav Lax, Smoked Salmon, Smoked Trout, Apple Smoked Salmon and/or Sturgeon. All selections will be accompanied by appropriate, garnishes, sauces and breads. Sushi Display A colorful display of precisely prepared Sushi. Vegetarian and/or Fish Varieties with Daikon Carvings Pickled Ginger, Wasabi and Soy Sauce

Hot Food Stations
Either a chef or waitperson maintains these stations preparing or serving food. These stations are great for a cocktail reception or to add a special touch to a buffet. The Carving Board Choose from a selection of carved meats including: Filet of Beef, Roast Breast of Turkey, Flat Iron Steak, Roast Strip Steak, Corned Beef and Pastrami. Accompanied by appropriate sauces, condiments and breads. The carving station can be expanded to include miniature stuffed potatoes, stuffed mushrooms or other starch and vegetable combinations to make this a complete mini entrée station. Risotto Choose two types of risotto from our risotto menu, or create your own to be freshly prepared in the dining room by a uniformed chef. Classic Risotto Milanese Wild Mushroom Risotto Lamb Sausage and Shiitake Mushroom Risotto Lobster Risotto Seafood Risotto Roasted Garlic and Duck Confit Risotto Chicken and Asparagus Risotto Pasta Bar A grand display of pasta and accoutrements your guests can choose from to build their own personalized pasta dish. Prepared by a uniformed Chef to order, with a wide variety of pasta and sauce choices. The Orient Oriental Food is always popular and we can prepare anything from a simple stir-fry station to an elaborate presentation of Dim Sum, Lo Mein, Spring Rolls and Wok prepared dishes in the dining room. Resplendent with Oriental Themed Ice Carving and vegetable carvings.

Spanish Paella/ Tapas Station Uniformed Chef Prepares and Serves Traditional Paella and Tapas. Some favorites include: Albondigas, Anchovies, Tuna Confit, Fried Squid, Grilled Shrimp, Spanish Omelet, Mussels and Cheeses. The Corner Deli Great for a casual affair this station features Roast Turkey, Corned Beef and Hot Tongue with Assorted Breads, Cheeses, Deli Salads, Pickles And Condiments Fajita Station Marinated Beef and Chicken sautéed with Onions and Peppers and served with Flour Tortillas, Pica de Gallo, Sour Cream, Grated Cheese, Shredded Lettuce, Guacamole and Picante Sauce. This station can be expanded into a Taco salad station with a greater variety of vegetables, Nacho chips and crisp tortilla salad “bowls”. Omelet Station A favorite lunch station, Chef prepared omelets with a variety of fillings. Including egg white omelets and fresh fruit.

Multi Coursed Dinners
In choosing the number of courses it is important to balance the amount of hors d’oeuvres you have offered your guests and the amount of time you want to be involved with dinner service at the table. Formal dinners may lend themselves to four courses, but weddings and bar mitzvahs usually require three courses due to the amount of ceremony and dancing at these functions. Hot First Courses Design your own special first course or choose from the selections below Five Onion Soup with Roquefort Diablotine Butternut Squash and Apple Bisque Curry Cauliflower Soup Oriental Mushroom Soup with Won Ton Your favorite soup Bouillabaisse Wild Mushroom and Goat Cheese Strudel Maryland Crab Cake with Black Bean Salsa Vol Au Vent with Lobster L’Americaine Scallops in Puff Pastry with Asparagus and Herb Beurre Blanc Cold First Courses Design your own special first course or choose from the selections below Chilled Fresh Fruit Borscht with Lemon Sorbet Seasonal Melon Fresh Fruit Gazpacho Chilled Gazpacho Shrimp Cocktail Fresh Fruit Cocktail with Mango Sorbet Assortment of Cold Seafood (Smoked Salmon, Shrimp, Seared Scallop with Roasted Pepper Vinaigrette) Chilled Lobster Salad with Crostini and Marinated Tomatoes Caribbean Seafood Salad (Chilled Shrimp, Scallops and Lobster in Lime Marinade with Diced Mango and Sweet Pepper Salsa, Served in Boston Lettuce Cup)

Traditional Caesar Salad with Garlic Croutons and Parmesan Cheese Mandarin Asparagus Salad Blanched Asparagus with Orange Segments, Frisee and Orange Sesame Vinaigrette Autumn Salad California Field Greens with Julienne Apples, Cider Vinaigrette and Michigan Dried Cherries Baby Arugula with Roasted Peppers and Roasted Shallot Gorgonzola Vinaigrette

Pickled Golden, Red Beets and Carrots with Red Onions and Boston Lettuce with Crumbled Chevre

Field Greens Salad Tossed Mesclun Greens with Balsamic Vinegar and Walnut Oil with Chevre Crostini Bruschetta Salad Thinly Sliced Marinated Tomatoes on a Crisp Crostini with Basil Vinaigrette and Fresh Mozzarella Cheese Winter Slaw Chiffonade Cabbage, Red Peppers Carrots Red Onion and Other Seasonal Vegetables Tossed in a Cider Vinaigrette and Topped with Granny Smith Apples and Dried Cranberries

Consider a combination Salad- First Course to begin your meal. These dishes are elegantly presented on large plates with appropriate garnishes and sauces. Seafood Mélange Saffron Poached Sea Scallop, Jumbo Gulf Shrimp and Lump Crabmeat with Field Greens, Cucumber and Roasted Peppers Chive Mustard Sauce and Crisp Crostini

Smoked Salmon and Asparagus Blanched Asparagus Wrapped in Leaves of Juniper Smoked Salmon with Baby Frisee and Chive Dijon Vinaigrette Chilled Seared Salmon Nicoise Served in Lettuce Cup with, Calamata Olives, Capers, French Beans and New Potatoes in a Light Lemon Dressing Avocado and Shrimp Served with Tomato Vinaigrette and Mache Mango with Smoked Duck Breast Frisee and Raspberry Vinaigrette Mango Fan with Crab Salad and Hearts of Palm Served with Crisp Greens and Lemon-Oil and Rice Vinegar Dressing Greek Horiatiki Salad Cucumbers, Tomatoes, Peppers, and Olives Topped with Grilled Souvlaki of Lamb, Chicken or Beef With Oregano and Olive Oil

Poultry Pecan Crusted Chicken Breast with Candied Sweet Potatoes and Michigan Dried Cherry Sauce Medley of Julienne Vegetables Harlequin Chicken Breast Split Breast of Chicken one Side with Spinach, One Side with Mushroom Stuffing Served with French Green Beans, Carrot Bundles Butternut Squash and Mashed Yukon Gold Potatoes

Stuffed Breast of Chicken with Artichokes and Mushrooms Roasted Garlic Sauce and Confit Tomatoes with Spinach Risotto

Hoisin Glazed Chicken Breast with Jasmine Rice, Oriental Firecracker Vegetables and General Tsao’s Sauce Chicken Dijonaise Sautéed Boneless Breast of Chicken with a Sauce of Button Mushrooms, Dijon Mustard and White Wine Herb Stuffed Breast of Chicken with Oven Roasted Root Vegetables and Wild Rice Thyme Jus Roast Lemon Chicken Roast Chicken Breast seasoned with Cracked Pepper, Lemon Zest, and Oregano. Served with Saffron Rice and Grilled artchokes

Lamb Duet of Lamb Grilled Loin Chop and Single Cut Rack of Lamb with Garlic Mashed Potatoes, Portobello Mushroom Fan, Fresh Green Bean and a Shallot Jus Rack of Lamb Persillade Tender Rack of lamb Surrounded with an Herb Crust Served with Mushroom Shaped New Potatoes, Butternut Squash Puree and Zucchini Batonettes Rack of Lamb a la Nicoise Herb Crusted Lamb Rack with Grilled Tomato and Goat Cheese Ratatouille in Crisp Phyllo Cup and Zinfandel Sauce Round of Lamb Sliced Round of Lamb over Caramelized Shallot Mashed Potatoes with Roasted Root Vegetables and Rosemary Jus Veal Veal Chop Princess Grilled Rib Veal Chop wit Asparagus, Mushroom Caps and Béarnaise Sauce, Duchesse Potato Roast Rack of Veal with Macaire Potatoes Vegetable Medley and Jus de Veau Lie Medallions of Veal Champignons Sautéed Loin of Veal with a Cluster of Wild Mushrooms Served with Macaire Potato and Seasonal Vegetable Bouquet Scaloppini of Veal Bolognaise Sautéed Veal Layered with Plum Tomatoes, and Fresh Mozzarella In a Sauce of Marsala Wine and Mushrooms Served over Risotto with Grilled Artichokes

Fish Pistachio Crusted Chilean Sea Bass with Asparagus, Saffron Potatoes, Confit Tomatoes and Carrot Florets

Pan Seared Salmon Filet with Chive Mashed Potatoes, Asparagus Bundles and Tomato and Tarragon Beurre Blanc Broiled Halibut with Beet Risotto and Julliene Vegetables Grilled Swordfish with Mango Salsa Served over Lemon Scented Basmati Rice and Grilled Fire Cracker Pepper Salad Pan Seared Mignon of Swordfish with Peppercorn Crust and Red Bell Pepper Hollandaise Grilled Vegetables Paupiettes of Sole Florentine Sole Filet Stuffed with Spinach Mousseline and Served with Spinach, Saffron Whipped Potatoes and Roasted Tomato Fondue Fisherman’s Mixed Grill Paupiette of Sole, Seared Salmon and Seared Sea Scallop with Herb Beurre Blanc Medley of Vegetables, Parsleyed New Potatoes Slow Roasted Salmon Lightly Cooked Salmon with Chive-Herb and Olive Oil Crust Served with Mashed Potatoes and Pan Roasted Root Vegetables

Beef Filet Mignon Persillade Grilled Tenderloin of Beef with Crisp Herb Crumbs French Beans, Broiled Tomato and Jus de Veau Lie Roast Prime Rib of Beef au Jus Creamed Horseradish, Spinach, and Twice Baked Potato Seared Tournedos of Beef Harlequin Green Beans, Rissole Potatoes and Roasted Tomato with Two Sauces, Green Peppercorn and Chasseur Grilled Sirloin Steak with Crisp Onions Twice Baked Scallion Potato Brisket of Beef with Potato Pancakes, Glazed Carrots and Red Cabbage Braised Short Ribs of Beef with Horseradish Mashed Potatoes, Roasted Root Vegetables Crisp Frizzled Onions and Pan Gravy Sliced Shell of Beef Sliced Tender Roast Beef with Potato & Mushroom Hash Asparagus and Roasted Tomato Demiglase

These items are of course just popular selections and Chef suggestions. We can mix and match or create with you any dinner to suit your tastes.

Dessert Options
The Grand Finale Dessert leaves such an important impression upon our guests. Birchwood has always been proud of its desserts. It is our pleasure to finish your party in grand style. We invite you to design your own special dessert with us. The possibilities are endless. We have several dessert options available for your banquet. The type of your dessert can be dictated by the nature of your function. We have single plated desserts, plated duets or trios. Viennese tables, dessert tables, make your own sundae bars, and elegant dessert stations manned by uniformed chefs where we prepare plated desserts in front of your guests.

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