Dinner Buffet
Minimum 50 | $75 per person
Includes
Served with Brioche Rolls, Nelson-Atkins Blend Coffee, Hot Tea & Brewed Ice Tea
Hors D’oeuvres
~select three~
Tomato Bruschetta
with Fresh Mozzarella, Capers & Black Olives
–
Boursin Tartlet
with Chive Crème Fraiche
–
Roasted Corn & Green Onion Potato Croquettes
with Cucumber-Teriyaki Chutney
–
Saffron Risotto Cake
with Tomato Ratatouille
–
Brie & Caramelized Pear Crostini
–
Pork Tenderloin Crostini
with Walnut-Boursin Mousse & Apple Salsa
–
Thai Green Curried Chicken Salad in Phyllo Cup
with Golden Raisin Marmalade
–
Smoked Salmon on Pumpernickel Rye
with Dill Crème Fraiche & Fried Capers
Salads
~select two~
Caesar
Romaine, Garlic Butter Croutons, Shaved Parmesan, Olives & Anchovy Dressing
–
Caprese salad
Ciliegine Mozzarella, Grape Tomatoes, Artichokes, Basil & Yellow Bell Peppers
–
Bibb lettuce
Shaved Red Onion, Crispy Bacon, Roquefort Cheese, Radish, Sherry Vinaigrette
–
Nelson House Salad
Roasted Grape Tomatoes, Sweet Bell Pepper, English Cucumber, Shaved Red Onion, Garlic Crouton & Balsamic Vinaigrette
Entrées
~select two~
Seared Salmon Fillet
Shrimp Saffron Broth & Lemon Scented Rice Pilaf
–
Chicken Saltimbocca
Chicken Breast with Prosciutto & Fontina, Tomato Basil Confit, Herbed Risotto, Fried Sage
–
Pan Seared Snapper
Roasted Sweet Potato Hash, Orange-Olive Salsa
–
Pecan Crusted Chicken
Stone Ground Mustard Sauce, Seared Polenta Cake Grilled
–
Garlic-Herb Marinated Chicken Breast
Boursin Mashed Potatoes, Mushroom Ragout
–
Grilled Pork Tenderloin Medallions
Warm Quinoa-Vegetable Salad, Apricot-Turkish Fig Glaze
–
Roasted Mahi Mahi
Sweet Corn Succotash, Basil Oil
–
Herb Crusted Salmon
Steamed Buttery Dill Potatoes, Champagne Buerre Blanc
–
Porcini Mushroom-White Truffle Ravioli (V)
With Porcini Mushroom Consomme’
–
Beef Tenderloin Medallions
(add $7 per person)
Cannellini Bean Ragout and Red Onion Marmalade
–
Carved Prime Rib or Beef Tenderloin
(add $6 per person & $100 Carver Fee)
With Roasted Garlic Mashed Potatoes & Horseradish Cream
vegetables
~select one~
Petit Glazed Green Top Carrots
–
Haricots Vert
with Caramelized Onions and Bacon
–
Grilled Asparagus
–
Roasted Brown Butter Cauliflower
desserts
~select one~
Nelson Key Lime Tart
with Raspberry Gel
–
Mango Cheesecake
with Ginger Graham Crust
–
Flourless Chocolate Torte
with Strawberry Pistachio Mousse
–
Chocolate Hazelnut Caramel Tarts
–
Lemon Olive Oil Cake
with Lemon Curd and Vanilla Bean Mousse
Accompaniments
House Wine Available 10 per glass