DINNER IDEAS

AN OFFERING OF PASSED HORS D’OEUVRE PRESENTED BY THE FIREPLACE…


PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER AIOLI

CHICKEN AND VEGETABLE QUESADILLAS SERVED WITH CUMIN SCENTED SOUR CREAM

SAVORY WILD MUSHROOM TARTS

SIGNATURE COCKTAIL RIPE RASPBERRY COSMOPOLITAN




ADJOURN TO THE BALLROOM - GRAND BUFFET LUNCHEON


WHISKY RUBBED STRIP LOIN PREPARED MEDIUM RARE AND CARVED BY AN ATTENDANT

CITRUS AND HERB ROASTED BREAST OF CHICKEN WITH LEMON THYME AIOLI

FRESH HERB AND GARLIC FRAGRANCED SALMON MEDALLIONS

NEW AND RED POTATO AU GRATIN DAUPHINOISE

PERFECTLY COOKED ORZO PASTA FRAGRANCED WITH ROASTED GARLIC AND CARAMELIZED SHALLOT, SERVED IN A WHITE WINE AND VEGETABLE JUS REDUCTION

WHOLE GREEN BEANS ROASTED WITH SMOKED ALMONDS

TRADITIONAL CAESAR SALAD





LUNCHEON IDEAS

AN OFFERING OF PASSED HORS D’OEUVRE PRESENTED BY THE FIREPLACE…


PETITE NEW ENGLAND CRAB CAKES WITH RED PEPPER AIOLI

CHICKEN AND VEGETABLE QUESADILLAS SERVED WITH CUMIN SCENTED SOUR CREAM

SAVORY WILD MUSHROOM TARTS

SIGNATURE COCKTAIL RIPE RASPBERRY COSMOPOLITAN




ADJOURN TO THE BALLROOM - GRAND BUFFET LUNCHEON


WHISKY RUBBED STRIP LOIN PREPARED MEDIUM RARE AND CARVED BY AN ATTENDANT

CITRUS AND HERB ROASTED BREAST OF CHICKEN WITH LEMON THYME AIOLI

FRESH HERB AND GARLIC FRAGRANCED SALMON MEDALLIONS

NEW AND RED POTATO AU GRATIN DAUPHINOISE

PERFECTLY COOKED ORZO PASTA FRAGRANCED WITH ROASTED GARLIC AND CARAMELIZED SHALLOT, SERVED IN A WHITE WINE AND VEGETABLE JUS REDUCTION

WHOLE GREEN BEANS ROASTED WITH SMOKED ALMONDS

TRADITIONAL CAESAR SALAD





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