Served in a French pastry with a balsamic reduction SC

Fresh mozzarella curd rolled with spinach roasted red pepper, fresh pesto sauce, and Serrano ham sliced. Served on mini
garlic crisp SC can be V GF

Maryland lump crab cakes, mixed greens garnish with remoulade SH V

A creamy dip with chunks of white fish and sautéed wild mushrooms on a crostini SC

Golden fried Michigan white cheddar cheese truffle infused croquettes
SH GF

House-made chicken meatballs tossed in our parmesan cream sauce tossed with fresh spinach and sautéed julienned red pepper SH

Creamy lobster bisque shooter topped with lump crab SH V GF

Served with peanut soy sauce SH GF

Black pepper cherry tomato marinara and served with garlic crisps SH V GF VG

Roasted beets, goat cheese, arugula, orange, candied walnuts, and sherry vinaigrette
SC V GF VG

Lightly fried, served with chipotle aioli SH

Mixture of crisp vegetables wrapped and baked until golden brown SH V GF VG

Hors D’ oeuvres only reception or cocktail hour pricing includes real service ware on quality disposable plates, silverware, beverage napkins, and dinner napkins. Minimum 35 guest count

Roasted pork belly with radicchio jicama slaw. Drizzled with soy reduction SH GF

brioche bun duck confit arugula lime salad dark cherry glaze SH V CAN BE G

house made duck sausage, swiss chard, whole grain mustard, pickled red onions SH

seared foie gras, figs, frisee, candied walnuts, sherry vinaigrette SH GF

grilled tenderloin cuts rubbed with saffron thread Skewered with pearl onion and golden beets SC SH V GF VG

Fresh cherry tomatoes, artichokes, hearts of palm, assorted olives, feta cheese, assorted cheeses. Fresh made basil pesto, traditional hummus, and red pepper hummus Founders IPA 7

Served with freshly fried tortilla chips, soft pretzels, and garlic toast 5.5

Cold vegetables served with your choice of spinach onion dip, hummus, or ranch 6.5

Fresh assorted fruit neatly arranged with berry and herb garnish 5.5

A creamy dip with chunks of whitefish served with garlic crisps 4.5

With traditional, french smoked and dry-cured meats. Includes favorites like giardiniera, horseradish, mustard, and crackers 9

Asiago breading with a fresh heirloom tomato sauce SH

wild caught salmon baked with fresh lemon zest and extra virgin olive oil SH GF

house favorite braised in tomato juice, red wine, and mild ancho peppers SH GF

tender beef chuck roast, slow roasted in red wine SH

vegetarian tossed with red and green peppers, cipollini onions and white wine SH V GF

sautéed mushrooms and sherry demi glaze. SH

tenderloin medallions glazed with sweet apple chutney SH GF

breast marinated in garlic, basil and olive oil then chargrilled and finished with Asiago cheese SH GF

tender legs and thighs in our house made tangy bbq sauce SH GF

grilled sliced chicken tossed in our house made pesto sauce and garnished with fresh basil. SH GF

seared chicken breast finished with sautéed garlic, spinach, tomato and topped with parmesan cheese SH GF

tilapia baked in a lemon dill and white wine sauce SH GF

baked with fresh thyme, yellow pepper, and finished with fresh basil pesto SH GF

penne pasta and seasonal grilled vegetables tossed in our lemon roasted olive oil sauce. Add chicken for additional cost

Three cheese, mushroom, or butternut squash with citrus butter sauce SH V

Asian infused rotisserie chicken GF

caramelized onion and sautéed Swiss chard

seasoned and flashed seared with fresh garlic and herbs GF

large shrimp sautéed with a chipotle cilantro lime cream sauce GF

thin sliced eggplant is stuffed with cheese and spinach. Topped with marinara sauce V SH

Hand carved onsite slow roasted with our house Au Jus sauce served medium SH GF 10

Fire roasted scallops next to a mid rare 5 oz cut of beef tenderloin with almond and red pepper romesco sauce served medium rare SH GF 9.5

Gochugaru marinated braised pork belly with kim chi and pickled radish SH GF 9

with hollandaise tossed with pickled daikon and glazed shallots SH GF 9.50

herb seared beef topped with your choice of red wine demi glaze or béarnaise sauce SH GF 9

prepared French style with olive and rosemary sauce SH GF MARKET PRICE

Served with a lemon beurre blanc SH GF MARKET PRICE

Served with charred pineapple salsa SH GF MARKET PRICE

(6 Oz) Market Price Atlantic lobster split in half served with hollandaise SH GF MARKET PRICE

Market Price Large seared scallops, corn, bacon, roasted beet, sun-dried tomato pesto SH GF 4-5 PER GUEST MARKET PRICE

roasted with 5 onion relish and a touch of chili spice SH V GF VG

with herb olive oil sauteed with shallots, sea salt and oil SH V GF VG

baked with a cream sauce and topped with grated cheese SH V GF VG

diced peppers, parsley, and 5 onion relish SH V GF VG

tossed with butter and scallions with beef gravy on the side SH V G

honey butter cornbread squares baked and topped with honey butter SH V GF

jalapeno remoulade (can be with out) SH

black pepper-sausage gravy SH elote (corn, queso fresco, chipotle aioli, cilantro, lime) SC SH V GF

(jalapeno, cilantro, capers, peppers, onions)

(Fried Plantains) Fried tostones splashed with chefs blend sea salt SC SH V GF VG

diced fresh yuca fried golden brown with a chili lime salt SH V VG

crushed tomato oregano salt pepper and red pepper flakes SH V GF VG

flash blanched; finished with salt, and lime juice SH V GF VG

tossed in olive oil, kosher salt and cilantro SH V GF VG

blanched AND tossed with slivered almonds, sea salt and lemon juice SH V GF VG

flash sautéed glazed with honey and sesame seeds SH V GF VG

with shallots and lightly grilled trio of bell peppers seasoned with sea salt SH V GF VG

sautéed trimmed kale tossed with roasted garlic, cipollini onions, diacon, and goji berries SH V GF VG

Grilled colored carrots with radicchio and shallots. Seasoned with rosemary, black pepper and pink sea salt SH V GF VG

grilled sliced summer and butternut squash. Drizzled with a white balsamic vinegar reduction and seasoned with fresh oregano and seal salt SH V GF VG •

salad Bacon, toasted almonds, tomato, and goat cheese. Served with buttermilk ranch SC V GF VG

salad greens, goat cheese, fresh berries, and almonds with mango sweet and sour SC V GF can be VG

salad shaved vegetable salad, shaved pickled carrots, shaved pickled beets, seasonal vegetables, pepitas, pomegranate. Served with pomegranate champagne vinaigrette SC V GF VG

mixed green blend, roasted beets, cherry heirloom tomato and shaved fennel topped with Asiago cheese and house candied nuts SC V GF can be VG

Choice of two entrées Choice of two sides Garden or Caesar salad Fresh rolls and butter

Choice of two Hors D’ oeuvres choice of two entrees choice of two sides choice of signature salad Fresh artisan rolls and butter. Also includes cake cutting service

Choice of three passed and stationed premium Hors D’ oeuvres choice of three entrees choice of two sides choice of signature salad with choice warm artisan bread and preserves. Includes cake cutting, and plated pre-set salad service.

Choice of three passed – stationed premium Hors D’ oeuvres, three premium entrees, three fresh sides, salad of your choice, warm artisan breads with infused butter and preserves. Includes cake cutting, signature N/A cocktail or nitro coffee, and passed salad service.

roasted with 5 onion relish and a touch of chili spice SH V GF VG

with herb olive oil sauteed with shallots, sea salt and oil SH V GF VG

baked with a cream sauce and topped with grated cheese SH V GF VG

diced peppers, parsley, and 5 onion relish SH V GF VG

tossed with butter and scallions with beef gravy on the side SH V G

honey butter cornbread squares baked and topped with honey butter SH V GF

jalapeno remoulade (can be with out) SH

black pepper-sausage gravy SH elote (corn, queso fresco, chipotle aioli, cilantro, lime) SC SH V GF

(jalapeno, cilantro, capers, peppers, onions)

(Fried Plantains) Fried tostones splashed with chefs blend sea salt SC SH V GF VG

diced fresh yuca fried golden brown with a chili lime salt SH V VG

crushed tomato oregano salt pepper and red pepper flakes SH V GF VG

flash blanched; finished with salt, and lime juice SH V GF VG

tossed in olive oil, kosher salt and cilantro SH V GF VG

blanched AND tossed with slivered almonds, sea salt and lemon juice SH V GF VG

flash sautéed glazed with honey and sesame seeds SH V GF VG

with shallots and lightly grilled trio of bell peppers seasoned with sea salt SH V GF VG

sautéed trimmed kale tossed with roasted garlic, cipollini onions, diacon, and goji berries SH V GF VG

Grilled colored carrots with radicchio and shallots. Seasoned with rosemary, black pepper and pink sea salt SH V GF VG

grilled sliced summer and butternut squash. Drizzled with a white balsamic vinegar reduction and seasoned with fresh oregano and seal salt SH V GF VG •

salad Bacon, toasted almonds, tomato, and goat cheese. Served with buttermilk ranch SC V GF VG

salad greens, goat cheese, fresh berries, and almonds with mango sweet and sour SC V GF can be VG

salad shaved vegetable salad, shaved pickled carrots, shaved pickled beets, seasonal vegetables, pepitas, pomegranate. Served with pomegranate champagne vinaigrette SC V GF VG

mixed green blend, roasted beets, cherry heirloom tomato and shaved fennel topped with Asiago cheese and house candied nuts SC V GF can be VG

Sliced smoked chicken, assorted local Michigan cheese board with fresh berry and herb garnish. Served with freshly pulled pork shoulder with house made BBQ sauce on the side with fresh baked yeast rolls

Classic grilled chicken, tender beef brisket, and sautéed peppers and onions. Accompanied by Spanish rice fritters fried golden brown. Hard and soft shells (corn and flour available), tortilla chips, salsa, sour cream, lettuce, tomato, onion, jalapenos, signature hot sauce, and cilantro

Carbonara, creamy pesto chicken penne. Served with our signature golden fried risotto fritters and creamy marinara, grilled zucchini and yellow squash duo and crusty garlic toast

Local West Michigan beef and pulled pork, seasoned and roasted with a traditional and North Carolina BBQ sauce. Includes southwest chicken empanadas with chipotle aioli. Also includes sides of house made fingerling potato salad and our famous corn bread muffins

Shrimp and grits along with crab seafood boil lagniappe (Roasted corn, potato, sausage) Chicken fried steak with sausage gravy finished with a Andouille macaroni and cheese

Tom Kha coconut broth, curry rice noodle (curry optional), chicken and shrimp with diacon slaw. Ramen noodle display with assorted house broths with sliced seared beef and an array of vibrant vegetables

White rice topped with julienned carrot, bean sprouts, thinly sliced Korean beef, picked julienned radish, and sauteed greens topped with a fried over easy egg and served with Korean chili sauce (gochujang) on the side. Include bean sprout salad and kimchi or seaweed salad

Chicken tikka masala along with palak paneer served with baba ganoush and naan bread finished with curried vegetable medley

Hors d’ oeuvres Chicken Feta Spinach Meatballs House made chicken meatballs tossed in our parmesan cream sauce Tossed with fresh spinach and sautéed julienned red pepper Lobster Bisque Shooters Creamy lobster bisque shooter topped with lump crab Salad Michigan strawberry and goat cheese salad with Creswick Lake Farms mixed greens, toasted almonds, and balsamic dressing Entrée Grilled tiger shrimp and filet mignon Side Crisp red potatoes with garlic herb aioli Side Fresh blanched white and green asparagus tossed with roasted almonds, lemon, and kosher salt Sweet Grilled blueberry shortcake with balsamic reduction and whipped cream

Hors d’ oeuvres Pork Belly With Radicchio Slaw Roasted pork belly with radicchio jicama slaw; drizzled with soy reduction Wild Mushroom White Fish Dip SC A creamy dip with chunks of white fish. Served with sautéed wild mushrooms on a crostini Side Butternut squash bisque soup shooters with a thyme crème fraise garnish Side Heirloom beet salad with Mudd Lake mixed greens and feta cheese with cherry tomato. – mango dressing and ranch dressing Entrée Roasted pork tenderloin with a cherry glaze and peach thyme quartered chicken Side Roasted fingerling potato with a chipotle aioli vegetable – grilled seasoned squash and zucchini combo Sweet Pumpkin cheesecake with mascerated berry topping

Truffle Fries Thin cut Michigan potatoes flash fried and tossed in a sea salt truffle blend. Served in mini cones with a garlic aioli SH GF V VG Surf and turf bouchée: Entrée Grilled beef tenderloin sliced and tossed in demi-glace topped with sliced prawns and spinach chiffonade SH GF Salad Lentil salad tossed with fresh herbs and orange coriander sauce with black pepper and manchego cheese Main Entrée Roasted beef brisket with a horseradish sauce side – air line chicken fresh thyme honey and asiago cream sauce Side Perfect mashed potato with scallions, sour cream, and topped with or with out bacon. Vegetable; perfect sautéed vegetable medley – red pepper, broccoli, and cauliflower Sweet Bread pudding made with dark fudge, mascarpone cheese and grilled peaches

Hors d’ oeuvres Mediterranean Roulades Fresh mozzarella curd rolled with spinach, roasted red pepper, fresh pesto sauce, and serrano ham sliced and served on mini garlic crisp SC can be VGF East Coast Crab Cakes Maryland lump crab cakes, mixed greens garnish and remoulade Salad Fennel salad with olives, feta, and fresh lemon zest along with arugula Side Crispy potato and leak with basil aioli on the side Side Roasted root with heirloom beets, carrots, and blanched leeks Main Entrée Baked salmon with fresh dill and lemon chicken leg, braised with house bbq Sweet Orange almond shortbread with strawberry com

Choose 3 for 12

Made with fresh whipped cream and turtle brownie 6.50

(other sorbet and gelato flavors available) 5

Gray sky vodka soaked bread pudding made with dark fudge, mascarpone cheese and grilled peaches. Drizzled with a Founders IPA bourbon caramel glaze 5

Chocolate, vanilla, strawberry vanilla, or nutella 7

Chocolate, cherry, caramel, or strawberry sauce 6

7

layered with whipped cream and crumbled vanilla wafers. Topped with caramel sauce and a maraschino cherry 6

Grilled pound cake sliced and served with fresh smashed strawberries, organic sugar and slapped chopped basil. Topped with gray sky bourbon balsamic reduction, and served with whipped cream

Fun filled tarts, bouchees, and decadent trifles made with seasonal fruit and assorted dessert sauces. Check to see what is currently available

Fresh made greek baklava.Indian inspired bread pudding made with seasonal fruit, fried maduros and drizzled with a crème anglaise, marscpone cheese and caramel sauce. French dessert lady fingers soaked in whisky espresso and topped with fresh white mousse

Please with event coordinator for style, pricing, and tasting

BUT WE MADE IT A SCIENCE.

Grey Goose Vodka

Maker's Mark Bourbon

Crown Royal Whiskey

Smith & Hook Cabernet Sauvignon

Reyka Vodka

Jim Beam Bourbon

Seagram's 7 Whiskey

Angeline Chardonnay

Dinner Wine Service

Plymouth Gin

Sailor Jerry Rum

Raynal VSOP

& Benziger Carneros Chardonnay

Seagram's Gin

Castillo Light Rum

Korbel Brandy

House Chardonnay

Organic & Local Packages

Beefeater Gin

Bacardi Light Rum

Korbel Brandy

& William Hill Chardonnay

Bud, Bud Light & MGD

OR

Corona & Stella Artois

Whiskey Tastings

Glassware can be provided at an additional charge.