DINNER BANQUET MENU
ALL ENTREES INCLUDE FRESH ROLLS & BUTTER, UNLIMITED SODA, 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)
CREAM OF CRAB $8.50 per person
CAESAR SALAD SUBSTITUTION $2.50 per person
Maryland Jumbo Lump Crab Cakes,
served with garlic and herb red bliss potatoes, seasonal vegetables, and a mustard vinaigrette $42.00
Grilled Atlantic Salmon Filet,
Served over mashed cauliflower with sautéed baby bok-choy and a saffron cream sauce $38.00
Pan Seared Scallops,
With a mascarpone, gruyere cheese and tasso ham risotto served with grilled asparagus
and a blood orange reduction $41.00
Sautéed Jumbo Shrimp,
Served a mascarpone cheese stuffed polenta, grilled asparagus and a passion fruit
white wine butter sauce $41.00
Herb Encrusted Rockfish,
roasted and severed over sun dried tomato pesto risotto, sautéed baby spinach, jumbo lump crab meat and a
lemon butter sauce $44.00
Almond Encrusted Mahi Mahi,
Topped with two shrimp and served over a Mediterranean couscous accompanied by a medley of asparagus, artichokes and red peppers and finished with a fresh tomato and basil coulis $41.00
Grilled Filet Mignon,
grilled medium-rare, with caramelized sweet onions, wild mushroom sauté, mashed potatoes
and merlot glace de viande $44.00
Grilled New York Strip,
With bacon and chive mashed potatoes, French green beans and a
portabello-Madeira glace de viande $42.00
Free Range Chicken Breast,
with onions, tomatoes, wild mushrooms and homemade pancetta over linguini and finished
with a rosemary-marsala cream sauce $35.00
Sautéed Chicken Breast,
with champagne wild mushroom cream, truffle mashed potatoes and French green beans $35.00
Seasonal Vegetable and Mushroom Risotto,
filled in a roasted acorn squash bowl and capped with a grilled Portobello mushroom $30.00
Choose one of the following entrée’s for all guest
Petit Filet Mignon and Maryland Crab Cake $50
Petit Filet Mignon and Grilled Salmon or Grilled Shrimp $46
Black Angus Steak and Grilled Salmon or Grilled Shrimp $45
Black Angus Steak and Maryland Crab Cake $48
PLEASE INQUIRE FOR PASSED HORS D’OEUVRES, COCKTAIL PARTY OPTIONS OR A SEATED DINNER BUFFET
Select one choice for all guests
Please inquire if the desserts are current, they are subject to change
NY Style Cheesecake
Finished With a raspberry puree
Cabernet Poached Pear
Served in a tart filled with vanilla bourbon cream and lemon sorbet finished with a cabernet syrup
Flourless Chocolate Cake
With a warm white chocolate ganache center, topped with vanilla ice cream, sauced with raspberry puree and dusted with toasted macadamia nuts
Espresso Crème Brule
Topped with chocolate covered espresso beans with a crunchy caramelized sugar crust
Pecan and Dark Raisin Bourbon Bread Pudding
Finished with vanilla ice cream and a Makers Mark, Sea Salt Caramel sauce
Frozen Keylime Souffle
With a vanilla citrus whipped cream
$8.50 per person
Butter Pecan, Berry Sorbet
$5.00 per person
20% Service Charge and 6% Tax Additional
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 of your function.
Deposits are non-refundable unless the date is re-sold.
Deposits for dinner seminars are non-refundable and non-transferable.
If a contract and deposit are not received by the date stated on the contract, Carrol’s Creek Café will not hold the date and it will be released.
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 week 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 apply based on the room used on the night of the banquet.
Parking is Validated for 3 ½ hours for private functions.
ENTRÉE SELECTION & CONFIRMATION
Select 3 entrees for your guests to choose from.
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 the day before the event. Carrol’s Creek Café will provide place cards for 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
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