We can accommodate groups of 35 people with a preselected menu in our private dining area.

Group Dinner Menu

Appetizer Assortment
House smoked salmon served with capers, onions, and greens tossed with
Shrimp cocktail with key lime sauce and a jicama, leek, pepper slaw. Served with toast points.
Pizzetta of the day

Salads ( Choose one)
House mixed greens and seasonal vegetables.
Caesar romaine lettuce tossed with caesar dressing, croutons, and parmesan cheese.
Spinach with pears, gorgonzola cheese, and toasted walnuts tossed with sherry vinaigrette.
Warm goat cheese in a hazelnut crust, over mixed greens with wine poached red onions and apricot jalapeño vinaigrette.

Entrees (Choose from the following four) on the evening of your dinner
Duck breast with asian bbq sauce topped with julienned vegetables.
Chicken marinated with paprika, herbs, onion, and olive oil grilled served with a lemon yogurt sauce.
Trout with a pistachio crust, sauteed and served with a pineapple beurre blanc.
Filet of beef roasted and served with the sauce of the day.

Desserts: Choose from our daily selection.

Wine ( We suggest you pre-select a white and red for your party.)
Whites:
Toasted Head Chardonnay, Sonoma County
Teiffenbrunner Pinot Grigio, California
Bernardus Chardonnay, Napa,
Honig Lane Sauvignon Blanc

Reds
Tim Adams Cabernet Sauvignon, California
Steele Pinot, Carneros
Coppola Diamond Series Claret, Coastal California
Kunde Merlot, Columbia Valley
Hawk¹s Crest Merlot by Stag¹s Leap, California

A 20% Gratuity will be included on large parties.

We are available for off- premise full service catering for parties of up to 150. Our catering services
range from box lunches or hors d'oeuvres to sit-down dinners. We also provide platters or
desserts to compliment your party. Typically all items are priced per person. Prices do not
include tax, alcohol, service, or any room set up charges or rentals. We suggest for heavy hors
d'oeuvres you choose five to six items from various categories. For medium hors d'oeuvres choose
four items. Light hors d'oeuvres choose three or four lighter items. This is just a representation of
what we can cater for your party. If you would like more suggestions or menus please let us know
by phone at 704.377.7976. References available upon request.

Salads
Pasta salad with artichoke hearts, olives, and sun dried tomatoes in a roasted red pepper vinaigrette.
Marinated sesame noodles.
Southwestern black bean salad with fresh fried tortilla chips.
Lentil salad with tomatoes and bananas. Served with spicy won ton chips.
Spinach salad with crumbled goat cheese, onions, sauteed apples, croutons, and a maple mustard vinaigrette.
Romaine lettuce tossed with spicy croutons, parmesan cheese, smoked bacon, and a lemon vinaigrette.

Cheeses, Platters, and Dips
Baked brie with a hazelnut crust and blackberry glaze. Served with crackers.
Brie with an apple coulis and spiced pecans. Served with crackers.
Goat cheese with fresh herbs and crushed peppercorns baked in phyllo. Served with toasted spiced pita.
Layered cheese torta with sun dried tomatoes and pesto.
Assorted cheeses and fruit tray.
Hot crab dip with cream cheese, capers, lemon, and white wine.
Roasted and steamed vegetable platter with a parmesan dip.
Fruit platter with honey mint dip.

Wrapped Appetizers
Phyllo strudels with roasted vegetables, feta, and sun dried tomatoes.
Phyllo strudels filled with crab meat, ricotta cheese, and herbs.
Chilled spring rolls with shrimp, leeks, peppers, cilantro, and basil. Served with a Thai dipping sauce.
Grape leaves filled with sun dried tomatoes, rice, lamb, and pine nuts. Served with a lemon sauce.

Seafood
Smoked salmon with capers, red onions, and a horseradish sauce served with herb crostinis.
Chilled shrimp with a spicy remoulade.
Scallop and shrimp skewers with an Asian BBQ sauce.
Shrimp sauteed with bacon, mushrooms, and scallions, served over cheese grits.
Other seafood available seasonally.

Poultry
Chicken medallions with spinach and a Dijon mustard cream sauce.
Ginger chive crepes with duck, cucumbers, carrots, and a sesame tamari glaze.
Skewered chicken with citrus-soy glaze.
Chicken piccata with lemon, white wine, and capers.

Beef and Pork
Beef tenderloin with a horseradish sauce and soft rolls.
Chilled pork tenderloin with a ginger mayonnaise and flat bread toasts.
Flank steak with an Asian peanut glaze over spicy noodles.
Pepper crusted beef tenderloin medallions with a green peppercorn cognac cream.
Spice rubbed grilled pork served with a pumpkin seed salsa verde. Served with soft rolls.
Chilled beef tenderloin with a chipotle romescu sauce and foccacia.