Red Oak Ballroom - Sample Menus

California-style chicken breast, sautéed with garlic, chives, and white Chardonnay, smothered with fresh Roma tomatoes and ripened avocado slices. Served with wild rice pilaf and colorful vegetable medley.

Chicken Picatta

Tender chicken breast, lightly dusted, sautéed, and flambéed in Vermouth, finished with lemon zest, capers, mushrooms, and white wine. Served with penne pasta and glazed carrots. (For the vegetarian in your group, you are welcome to substitute a Portobello Mushroom Cap.)

Grilled Beef & Chicken Fajitas

Tender beef and chicken marinated with fresh lime, green chili and cilantro, grilled over an open fire and then thinly sliced, served with warm flour tortillas, fresh pico de gallo, homemade guacamole, grated cheddar cheese, sour cream, Spanish rice, refried beans, corn tortilla chips and flame roasted salsa.

Tenderloin and Crab

Herb crusted beef tenderloin topped with lump crab and a portabella mushroom cream sauce served with a blend of wild and brown rice and roasted asparagus topped with parmesan cheese.

Pollo Florentino

Breast of Chicken stuffed with spinach, roasted pepper, garlic and feta cheese on a bed of mushrooms, topped with Chardonnay cream sauce served with wild rice and zucchini in dill butter.

Braised Beef Brisket

Tender beef brisket braised in its natural juices for hours.  Then served with a rich red wine sauce infused with savory seasonal vegetables and spices, mashed garlic new potatoes and the chef's seasonal medley of vegetables. 

Stuffed Chicken Breast

A tender breast of chicken with your choice of either granny smith apple and gouda cheese bread crumb stuffing or sautéed spinach and feta cheese bread crumb stuffing.  Accompanied by an au jus sauce, wild rice, and the chef's seasonal medley of vegetables.