BREAKFAST — Buffet Selections

Continental Breakfast Buffet

• Sliced seasonal fresh fruits and berries, accompanied by granola and a selection of yogurt
• Fresh bakeries to include: freshly baked croissants, assorted muffins, and our signature banana nut and mandarin orange breads
• Orange juice, apple juice, and ruby red grapefruit juices
• Freshly brewed coffee, decaffeinated coffee, and assorted herbal and organic teas
• Preserves, marmalade, and whipped butter

The Great Lakes Buffet

• Sliced seasonal fruits and berries
• Scrambled eggs
• Apple wood smoked bacon
• Maple breakfast sausage links
• Our signature hash brown casserole
• Fresh bakeries to include: freshly baked croissants, assorted muffins, and our signature banana nut and mandarin orange breads
• Orange juice, apple juice, and ruby red grapefruit juices
• Freshly brewed coffee, decaffeinated coffee, and assorted herbal and organic teas
• Preserves, marmalade, and whipped butter

Breakfast — Traditional Plated Selection

• Fresh bakeries to include: freshly baked croissants, assorted muffins, and our signature banana nut and mandarin orange breads
• Scrambled eggs
• Choice of apple wood smoked bacon, maple breakfast sausage links, or country sugar cured ham
• Chef’s signature hash brown casserole
• Orange juice, apple juice, and ruby red grapefruit juices
• Freshly brewed coffee, decaffeinated coffee, and assorted herbal and organic teas

Add Ons

• Cereals with milk and bananas
• Yogurts and fruit parfaits

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Lunch — Buffet Selections

New Mexico/Old Mexico Lunch Buffet

• Southwestern cobb salad with avocado, spicy corn, roasted red peppers, pepper jack cheese, black olives, and creamy chipotle dressing
• Santa Fe chili stew
• Chicken enchiladas
• Fajita and taco bar with fajita chicken, seasoned ground beef, tomatoes, onions, guacamole, shredded cheddar cheese, shredded jack cheese, sour cream, lettuce, green chilies, black olives, hard and soft shells

Midwest Lunch Buffet

• Country coleslaw
• Midwest chop salad
• Three-cheese meatloaf
• Amish roasted chicken
• Pan-fried walleye pike with lemon caper tarter sauce
• Baskets of jalapeno cornbread
• Roasted corn and green beans with peppers
• Yukon Gold mashed potatoes

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Hors D’ Oeuvres

Cold Hors D’ Oeuvres

• Curried apple chicken salad in a cucumber cup
• Roasted garlic crostini with sliced strawberry and brie cheese
• Smoked salmon mousse with lemon zest served in a cucumber cup
• Thai chicken canapé includes grilled chicken blended with Thai chili and garlic on a crisp wafer with rice noodles
• Sushi poppers include sweet jasmine rice with assorted chilled toppings (shrimp seared tuna, prime tenderloin and pickled ginger.) Served with sweet soy and teriyaki
• Antipasto skewers include cobb smoked ham, fresh mozzarella, green olives, and red peppers on a crystal pick
• Chilled jumbo shrimp served with cocktail sauce
• Tenderloin of beef on a crostini with bleu cheese-horseradish aioli

Hot Hors D’ Oeuvres

• Chicken wing bar with honey mustard, barbeque, sweet & sour, and buffalo sauces
• Kentucky bourbon-glazed meatballs
• Mini Burgers (Chicken or Beef) topped with pepper jack cheese and caramelized onions on a sweet yeast roll
• Granny Smith and andouille sausage stuffed mushroom caps
• Asian pot stickers with sesame oil and hoisin sauce
• Jamaican jerk chicken skewers
• Premium scallops wrapped in bacon

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Platters & Presentations

Platters

• Platters of imported and domestic cheeses garnished with fresh fruit and berries, accompanied with English Carr’s crackers
• Platters of fresh sliced fruits and berries accompanied by honey yogurt dipping sauce
• Fresh rainbow of crisp vegetable crudités displayed on platters with chipotle ranch and guacamole dips
• House cured salmon presented with diced egg, capers, red onion, and whipped cream cheese. Served with assorted crackers

Presentations

• Cobb smoked, glazed ham, spiral sliced, with pineapple rum sauce, whole grain mustard, and sweet yeast rolls
  Whole fried turkey, sweet yeast rolls, and maple-Dijon sauce
• Whole carved sirloin of beef with mini yeast rolls horseradish sauce and sautéed mushroom au jus

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Dinner — Plated Selections

(Choice of one salad option)

Heart of Hearts Salad
Hearts of romaine and radicchio wrapped in a cucumber sleeve with raspberry vinaigrette

Waldorf Salad
Green apples, candied walnuts, and cranberries

Radisson Wedge
Crisp wedge of iceberg lettuce surrounded with apple wood smoked bacon, red onion rings, roma tomatoes, crumbled bleu cheese, and red wine vinaigrette

Market Green Salad
Mixed field greens, cherry tomatoes, English cucumbers, radish sprouts, carrot flourishes, and a honey-balsamic Dijon dressing

Buffalo Mozzarella Salad
Vine ripened tomato, fresh mozzarella with cracked pepper and balsamic and olive oil drizzle

Dinner — Plated Entrees

All plated dinners are served with your choice of salad and our three-tiered miniature dessert display for your table.

Mixed Grill
Bistro chicken with a zinfandel beurre blanc and cedar plank salmon with a chipotle lemon aioli, with fresh asparagus and olive oil roasted potatoes

Stuffed Chicken
Roasted French-cut breast of chicken stuffed with fresh spinach, provolone cheese, and diced tomatoes, and zinfandel beurre blanc. Served with toasted orzo pasta

Pesto Encrusted Chicken
Pesto encrusted char-broiled French-cut breast of chicken, diced tomato, fresh mozzarella, and penne pasta with olive oil, black pepper and crushed garlic

Roasted Tenderloin
Roasted sliced tenderloin of beef with wild mushroom sauté and roasted garlic demi-glaze. Served with mashed Yukon Gold potatoes and sautéed green beans

Grilled Filet
10 oz or 8oz. grilled filet of beef, gorgonzola-walnut butter and a Bordelaise sauce. Served with a stuffed potato with cheddar chives, sour cream, fresh vegetables

Sirloin
Roast sirloin of beef, roasted garlic au jus, with stuffed potato and fresh vegetables

Surf & Turf Mixed Grill
Petite 6 oz filet mignon and grilled shrimp on a sugar cane skewer. Shrimp is finished with a peppered sangiovese sauce, and the meal is finished with duchess potatoes and fresh steamed asparagus

Cedar Plank Salmon
Fresh 9oz filet crusted with lemon and pepper, roasted on western cedar, finished with a chipotle lemon aioli. Served with wild rice and fresh spinach soufflé

Dual Grill
Filet mignon with red wine demi-glaze and Bistro chicken with saffron beurre blanc accompanied by champagne carrots, green beans, and orzo pasta

Roasted Butternut Squash
Roasted butternut squash layered with apple cider-scented sticky rice, poached asparagus, and roasted tomatoes

Tea-steamed Portabella Mushroom
Stuffed portabella mushroom with chive and garlic fried rice. Served with fire roasted pineapple slices

Cedar Plank Pork Loin
Pork Loin brushed with warm Asian vinaigrette roasted on a cedar plank and finished with grilled oranges. Served with rice pilaf and spring vegetable

Stuffed Prawns
Sourdough, pancetta, roasted corn, stuffing, linguini timble, lemon cilantro, beurre blanc with fresh poached asparagus

Apple Butter Pork Loin
Pork loin seasoned with spiced apple butter and finished with an apple cider reduction. Served with whipped sweet potatoes and roasted corn and peppers

Delmonico Ribeye
Ribeye is topped with wild mushroom and merlot reduction. Served with fresh asparagus and a potato stuffed with cheddar cheese, sour cream, and chives

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Dinner — Buffet Selections

Oakwood Buffet

• Mixed field greens, cherry tomatoes, English cucumbers, radish sprouts, carrot flourishes, and honey-balsamic Dijon dressing
• Iceberg wedge, Bermuda onions layered with Bleu cheese crumbles, diced roma tomatoes, apple wood smoked bacon, and citrus vinaigrette
• Roast sirloin of beef served with bordelaise sauce
• Caribbean spiced breast of chicken served with raspberry preserves
• Fresh seasonal vegetables and olive oil roasted Yukon Gold potatoes
• The above includes an elegant selection of miniature desserts

Crosstown Buffet

• Fresh field greens, cherry tomatoes, cured olives, English cucumber, and julienne carrots with red wine vinaigrette
• Bibb lettuce salad with ruby red grapefruit sections, and balsamic vinaigrette
• Breast of chicken finished with basil and Boursin cheese and sauce Provencal
• Apple butter pork loin
• Chef carved prime rib with savory au jus, bleu cheese, and horseradish, accompanied by sweet Vidalia onion rings
• Grilled assorted vegetables
• Wild rice pilaf with cranberries
• Blue cheese au gratin potatoes

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