Plated Dinner Catering Menu Ballantyne Hotel

First Course

From the Chef’s Kettle: Daily Soup Creations
Carolina She Crab Soup En Croûte
Caramelized Vidalia Onion Soup with Gruyere and a Sourdough Crostini
Traditional Lobster Bisque with Herb-laced Sherry
Silver Queen Corn Purée with Chive Oil and Black Pepper Chantilly
Yukon Gold Potato and Applewood Smoked Bacon Chowder and Fresh Thyme

Appetizers

Citrus Poached Gulf Shrimp Martini
with Shaved European Cucumber, Lemon, and Cocktail Sauce $10.95 Per Person
Sun Ripened Tomato and Fresh Buffalo Mozzarella
with Aged Balsamic Vinegar and a Foccacia Crisp $8.95 Per Person
Rare Seared Ahi Tuna with Wakame Seaweed Salad and Wasabi Aioli $10.95 Per Person
Maryland Style Jumbo Lump Crab Cake with Grain Mustard
and Creole Spiced Cream $10.50 Per Person

Salads

Tangle of Baby Greens with Seasonal Petite Vegetables and
Your Choice of Two House Made Dressings
Hearts of Romaine Lettuce with Marinated Greek Olives,
Reggiano Cheese Tuille and a Creamy Garlic and Parmesan Dressing
Radicchio and Boston Bib Lettuce with Minted Cucumber and
Roma Tomato Relish and Goat Cheese Vinaigrette
Baby Spinach and Arugula Salad with Spiced Pecans,
Corn Bread Croutons, and Bourbon Peach Vinaigrette

Dinner Entrees

Vegetarian Selections

Grilled Vegetable Napoleon with Couscous Stuffed Grape Leaf and
a Roasted Tomato and Garlic Purée $33.50 Per Person

Sautéed Asian Vegetables with Grilled Tofu, Baby Bok Choy,

Sticky Rice, and a Teriyaki Ginger Glaze $33.50 Per Person

Meat and Seafood Selections

Rosemary Buttered 8 Ounce Grilled Filet Mignon Served
with a Merlot Shallot Reduction $62.00 Per Person

Hickory Smoked 12 Ounce Prime Rib-Eye Steak Served
with Bourbon Thyme Demi-glace $59.00 Per Person

Spiced Pecan and Dijon Crusted Colorado Rack of Lamb
Served with a Green Peppercorn Cognac Emulsion $64.00 Per Person

Herb-Cured Center Cut Pork Porterhouse Grilled Until Tender Served
with an Apple and Caramelized Onion Au Jus $45.50 Per Person

Skillet Seared Breast of Free-Range Chicken Stuffed with an Arugula and Boursin Cheese Mousse and Served with Morel Mushroom Cream $40.00 Per Person

Sesame Seared Atlantic Salmon Served with a Sake and Lemongrass Buerre Blanc
$43.50 Per Person

Halibut Franchaise Sautéed with a Light Egg and Parmesan Batter Accompanied by a Sweet Red Pepper and Goat Cheese Broth $50.00 Per Person

Duets

Five Ounce Petite Grilled Beef Filet with a Sauce Bordelaise and Fine Herb Encrusted Salmon Filet with Lemon Dill Butter or Marinated and Grilled Free-Range Chicken Breast
$55.00 Per Person

Mesquite Smoked Veal Chop with a Blue Crab and Vidalia Onion Gratin Served with a Vanilla Port Reduction $67.00 Per Person

Five Ounce Filet of Beef Tenderloin with a Cabernet Lavender Demi-glace and Thyme Poached Lobster Tail with a Truffle Scented Sauce Charone $67.00 Per Person

Slow Braised 10 Ounce Beef Short Ribs Rosemary Au Jus with Pesto Sautéed Jumbo Gulf Shrimp in a Basil Toasted Pine Nut Cream $54.00 Per Person

Dessert

Tahitian Vanilla Bean Crème Brulee with Grand Marnier Chantilly
Bourbon Pecan Pie with Whisky Caramel Sauce
Tiramisu with Frangelico Crème Anglaise
Caramel Flan
Coconut White Chocolate Mousse with Tropical Fruit Couilis
served in a Chocolate Tulip Cup

Additional Dessert Options

Flourless Chocolate Cake $7.00 Additional Fee Per Person
Warm Apple Crumb Tart with Vanilla Bean Ice Cream $6.00 Additional Fee Per Person
Chocolate and Hazelnut Tart with Frangelico and Espresso Syrup
$6.00 Additional Fee Per Person

Additional After Dinner Options

Bananas Foster Station $9.95 Additional Fee Per Person
Peach and Cherry Flambé Station $8.95 Additional Fee Per Person
European and Domestic Cheese served with Lavosh and Flat Bread,
Stone Fruit Chutney and Toasted Nuts $8.95 Additional Fee Per Person

Banquet Dinner Menu Served with Rolls and Butter, Brewed Regular and Decaffeinated Coffee and Iced and Hot Teas

Additional 22% Service Charge and 8.25% North Carolina State Sales Tax
(Service charge and tax are subject to change.)