2007 Christmas Group fixed price Menus
(full group dinner menu at the bottom of this page)
Menu 1
Fall vegetable soup with maple crème fraiche
~
Roasted breast of turkey stuffed with dried fruit, herbs and meat with seasonal vegetables and potatoes,
cranberry sauce and gravy
~
Caramel bread pudding with vanilla ice cream
$29.95
Menu 2
Appetizers
Fall vegetable soup with maple crème fraiche or Organic greens salad with raspberry vinaigrette
Entrées
Roasted breast of turkey stuffed with dried fruit, herbs and
meat with cranberry sauce and gravy
or
Apple butter and thyme glazed pork loin roasted
Desserts
Caramel bread pudding with vanilla ice cream or Chocolate mousse with fruit coulis
$32.95
Menu 3
Appetizers
Soup de jour or Caesar salad or Organic greens salad with raspberry vinaigrette
Entrées
Baked Brie stuffed breast of chicken with fresh herb cream sauce,
or
Baked Atlantic salmon with lemon, dill and caper
or
Roasted prime rib of beef au jus
Desserts
Caramel bread pudding with vanilla ice cream or Chocolate mousse with fruit coulis
$34.95
If you would like to add Hors D’oeuvres to any of these options it is an extra $5.25 per person for
4 finger foods each person
Group Dining
Browse the options below and select 2 appetizers, 2 entrees and 2 desserts.
Choices and numbers will need to be confirmed before the function (2 or 3 days before). More choices will affect the prices.
Served
Dinner Menu Planner Soups Brandied
duck and peppercorn with crème fraiche Shrimp
bisque with apple brandy Vegetable
minestrone Roasted
garlic and potato Roasted
red pepper, chevre and tomato Fall
vegetable and corn chowder Chicken
consommé with wild mushrooms and gnocchi Smoked
salmon and Pernod chowder Salads
and Appetizers Salad
of organic greens and vegetables with a walnut and raspberry dressing The
Waterlot Caesar salad Spinach,
feta, sweet peppers and olives in an herb vinaigrette Grilled
marinated vegetable and hearts of romaine with shaved Romano cheese Warm
shrimp, mushroom, smoked Gruyere cheese tart with caramelized leeks Country
Inn peppercorn pate with calvados and apple jelly and toast points Baked
chevre cheese wrapped in phyllo with garlic crostini, sun dried tomatoes Smoked
salmon with a corn cake, lemon yogurt, capers and onions Dinner
Entrees Bronzed
Atlantic salmon with chive, dill and citrus butter
Pork loin glazed with maple syrup, apple butter and mustard Herb
and parmesan crusted halibut with citrus butter
Oven roast chicken breast with a wild mushroom sauce
Breast of chicken stuffed with proscuitto and spinach with tomato coulis Breast
of chicken stuffed with Brie and currants glazed with peaches Medallions
of beef tenderloin seared with chive and brandy butter
Prime Rib roast with red wine, rosemary and shallot "au jus" Oven
roasted leg of lamb stuffed with dried cranberries, spinach, asiago cheese Desserts
& Coffee - Tea Hazelnut
cappuccino torte Orange
and vanilla cheesecake
Rich chocolate mascarpone cake
Strawberry rhubarb flan
Apple cinnamon custard flan Fresh
fruit bread pudding with ice cream Chocolate
pecan tart Three
course meal $35.95 -- Four course meal $39.95 All
entrees are served with seasonal vegetable and potato. Minimum
20 guests Taxes
and Gratuity are extra. This
is a guide ,we can tailor to your needs with individual pricing Email
leslie@waterlot .com or phone 519-662-2020