BQT Dinner Menu FW19 Work - hotelroanoke.comDINNER BUFFET continued MAGNOLIA BUFFET #3 Cold Salad...

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,



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


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)


47.25 per guest



MAGNOLIA BUFFET #3

Cold Salad

Garden Greens Center (GF,V) freshly tossed selection of new kale, red oak, frisee, and romaine heart,



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


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


49.50 per guest


COLD SALAD (select two )

Garden Greens Center (GF,V)

freshly tossed selection of new kale, red oak, frisee, and romaine heart,


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.



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


Pistachio Chocolate Layer Cake

Chocolate Pavlova (GF)

minimum 5.00 per guest surcharge for substitutions


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


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


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


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)


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


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


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


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


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)


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