Dinner Banquet Menu

2008 DINNER BANQUET MENU

FOR EVENTS UP TO 48 GUESTS SELECT 3 ENTRÉE'S
FOR 50+ GUESTS SELECT 2 ENTRÉE'S

ALL ENTREES INCLUDE FRESH ROLLS & BUTTER,
UNLIMITED ICE TEA, HOT TEA COFFEE AND
A SIDE CARROL'S CREEK SALAD (baby greens topped with
chopped walnuts, dried cranberries and stilton cheese with a
tarragon raspberry vinaigrette)

OPTIONAL STARTERS:

ENTRÉE'S

SEAFOOD

Macadamia Encrusted Mahi, roasted and served over jasmine rice cake with a shrimp and baby bok Choy stir fry, roasted pineapple compote, and an orange ginger reduction $31.00

Grilled Atlantic Salmon Filet, over a roasted corn sweet potato hash, sautéed baby arugala, and a spicy black bean puree $32.00

Maryland Jumbo Lump Crab Cake, served with caramelized onion mashed potatoes, ratatouille, and a mustard vinaigrette $ 38

Herb Encrusted Rockfish, roasted and severed over sun dried tomato pesto risotto, sautéed baby spinach, jumbo lump crab meat and a lemon butter sauce $37.00

Sautéed Shrimp, served with Andouille sausage, Tasso ham and sweet bell peppers in a shrimp cream sauce over fettuccini $31.00

MEAT

Grilled Filet Mignon, grilled medium-rare, with caramelized onion mashed potatoes, grilled asparagus and cabernet glazed cremini mushroom $37.00

Grilled Ribeye, Served medium-rare with a chimichurri marinade then topped with a micro green salad with pickled radish, grape tomato, and red onion and served with Purple mashed potatoes $38.00

Roasted Duck Breast Over a corn and black bean cous-cous salad, topped with a tomato salsa, and finished with a spicy mango puree and lime oil $32.00

CHICKEN

Free Range Chicken Breast, with champagne wild mushroom cream, truffle mashed potatoes and French green beans $27.00

VEGETARIAN

Seasonal Vegetable and Mushroom Risotto, filled in a roasted acorn squash bowl and capped with a grilled Portobello mushroom $27.00

COMBINATION DINNERS

Choose one of the following entrée's for all guest

*all combination dinners are served with choice of garlic mashed potatoes or rice and seasonal vegetables with the Chef's sauce

PLEASE CONTACT CATERING IF YOU WOULD LIKE TO INQUIRE ABOUT SPECIAL COURSED MEALS

DESSERT MENU

Select (1) Choice for all guests

Cannoli Cheesecake
Italian chocolate chip cheesecake baked on a crust of toasted pistachio and cannoli shells, topped with Dulce De Leche and espresso whipped cream

Flourless Chocolate Cake
with a warm white chocolate ganache center, vanilla ice cream, raspberry
puree and dusted with toasted macadamia nuts

Butterscotch Crème Brule
A take on the French classic, ours combines rich custard with buttered caramel and butterscotch liqueur with a crunchy caramelized sugar crust

Orange-Ginger Bread Pudding
With a white chocolate cinnamon sauce and white chocolate shavings

$7.50 per person

RESERVATIONS/CONTRACT/DEPOSIT

A signed contract and 50% deposit of the minimum rate
(the cost of food and beverage) is what is required to reserve the date
and room for your function.
Deposits are non-refundable unless the date is re-sold.

Payment of the balance is due on or before the date of the banquet.

If a contract needs to be revised, you need to give one weeks notice
to the director of catering.

Carrol's Creek reserves the right to move your banquet to the
appropriate sized room based on your final guaranteed number
of guests. Minimum rates will apple based on the room used on
the night of the banquet.

ENTRÉE SELECTION & CONFIRMATION

The guaranteed count (pre-order) of each entrée choice is required
one week prior. Any additions to the menu are requested 24 hours prior.
The list of each guests name and entrée chosen is due one week
before your event.

Please notify catering if your guests have any allergies to food or if there
are going to be vegetarians attending your event so we can properly
attend to their needs.

BAR SELECTION

HOST BAR-Client pays per drink/per person
CASH BAR-Guests are responsible to pay for their own drinks in cash.
To inquire more about the bar options please contact catering department.

20% Service Charge and 5% Tax Additional

3/13/08

Questions? Comments?
email webmaster@carrolscreek.com

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All rights reserved.