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AMERICAN BOUNTY
GROUP MENU

2008–2009 Lunch Banquet Menus

Appetizers
(Optional with Additional Cost as Listed – Choose One for Entire Group)

House Smoked Salmon
with Warm Potato Knish, Tobiko Caviar and Herbed Oil ($6.25/Person)

Old Fashioned Salt Cod Cakes on a Corn Cake
with Roasted Oyster Sauce ($6.00/Person)

Louisiana Duck, Chorizo and Okra Gumbo ($6.50/Person)

Rigatoni with Spinach, Sun-Dried Tomatoes, Sausage and Feta Cheese ($6.50/Person)

First Course
(Choose One for Entire Group)

Mixed Greens
with Goat Cheese and Creamy Avocado Ranch Dressing

Endive and Watercress Salad
with Vermont White Cheddar Dressing

Wedge of Iceberg Lettuce
with Green Goddess and Thousand Island Dressings and Fresh Vegetable Relish

American Bounty Caesar Salad

New England-style Clam Chowder

Smoked Idaho Potato Soup

American Bounty Vegetable Soup

Main Course
(Choose One for Entire Group)

Red Wine Braised Ribs
with Red Cabbage and Spaetzle

Bourbon Brined Pecan Crusted Pork Loin
with Sweet Potato Gratin, Coca Cola Sour Cherry Sauce and Cornsticks

Seared Salmon
with a Tomato Salsa over Creamy Polenta

Parmesan Crusted Supreme of Chicken
stuffed with Mushrooms, Hominy Sun dried Tomato Gratin, Merlot Sauce

(All main course selections are served with Chef's choice of seasonal vegetables and starch.)

Dessert
(Choose One for Entire Group)

Chocolate Peanut Butter Terrine
with Toffee Sauce and Chocolate Sorbet

Brownie Cheesecake
with Chocolate Sauce

Seasonal Fruit Cobbler
with Vanilla Ice Cream

Vanilla Panna Cotta

Coffee, Tea, Iced Tea

Note: Price of $26.50 for (3) Course Meal includes first course, main course, dessert, rolls, coffee, and tea. Price of meal does not include additional cost of appetizer (if chosen) as well as 8.125% sales tax and 15% service charge (goes to student scholarship fund). Gratuity is optional.

Rev. 07/01/08

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2008–2009 Dinner Banquet Menus

Appetizers
(Optional with Additional Cost as Listed – Choose One for Entire Group)

Goat Cheese Crostini
with Sun Dried Tomatoes, California Olives, Basil ($7.00/Person)

Wild Mushroom Ragout and Polenta
with Mascarpone ($9.00/Person)

Seared Bay Boat Sea Scallops
with Tobiko Butter ($9.00/Person)

Chesapeake Crab Cakes
with Tidewater Coleslaw, Capers, Dill, and Red Pepper Sauce ($9.00 /Person)

Steamed Prince Edward Island Mussels
with Lemon-Caper Butter ($9.00/Person)

Aged Beef Carpaccio ($9.00/Person)

First Course
(Choose One for Entire Group)

Asparagus and New Potato Puree
with Tarragon Butter (Early Spring / Mid-Summer)

Shellfish Bisque

Smoked Potato Purée

Purée of Wild Mushroom
with Madeira and Chives

Ginger-Lemongrass Broth
with Shrimp and Fresh Coriander

Hennepin Beer and Cheddar Soup

Butternut Squash Purée
with Crème Fraiche (Fall/Winter)

Second Course
(Choose One for Entire Group)

Red Leaf Lettuce
with Coach Farm Goat Cheese and Buttermilk-Herb Dressing

Arugula
with Port Wine Vinaigrette and Spiced Pecans

Local Organic Lettuces
with Herb Vinaigrette

Country Salad
with Grilled Bosc Pears, Point Reyes Blue Cheese, and Mustard Vinaigrette

Bounty Caesar Salad
with Garlic-Anchovy Crostini

Main Course
(Choose One for Entire Group)

Seared Day Boat Sea Scallops
with Potato Puree, Avocado-Corn Salad, Lime Butter ($45.00 per person) (Summer/Early Fall)

Seared Day Boat Sea Scallops
with Onion Soubise, Wild Mushrooms, Shellfish Essence (Winter/Early Spring)

Mustard-Grilled Pork Chop
with Root Vegetable Mash, Sweet & Sour Cabbage ($42.00 per person) (Fall/Winter)

Grilled Pork Chop
with Apple Chutney, Herbed Spaetzle, Spring Vegetables ($42.00 per person) (Spring)

Grilled Pork Chop
with Tomato Chutney, Spiced Mustard, Garlic Smashed Potatoes, Summer Greens ($42.00) (Summer)

Merlot Braised Beef Short Ribs
Cipollini Onions, Sun Dried Tomatoes, Fried Capers, Mascarpone ($42.00 per person)

Herb Crusted Tenderloin of Beef
with Carrot Puree, Wild Mushrooms, Pinot Noir Essence ($52.00 per person)

Lemon and Herb-Roasted Cornish Game Hen
with Potato Gratin, Sage-Bacon Jus ($42.00 per person)

Roast Supreme of Chicken Breast
with Black Forest Ham Ravioli and Natural Juices ($42.00 per person)

Roast Alaskan Halibut
with Pepper-Onion Ragout, Soft Polenta, Citrus Gremolata ($42 per person) (Early Spring/Early Fall)

Grilled King Salmon
with Fresh Herbs, Lemon Butter, and Seasonal Vegetables ($42.00 per person)

Pan Fried Lobster Cakes
with Herb Salad and Parsley-Garlic Cream Sauce ($52.00 per person)

Roast Leg of Lamb
with Rosemary, Seasonal Vegetables, Fennel Compote and Natural Juices ($42.00 per person)

(All main course selections are served with Chef's choice of sauce, seasonal vegetables and starch.)

Dessert
(Choose One for Entire Group)

American Bounty Seasonal Fruit Cobbler
with Ice Cream

Chocolate Ganache Cheesecake
with Port-Cherry Sauce

Banana Foster Bread Pudding
with Vanilla Ice Cream

Fresh Berry Napoleon
with Caramel Sauce (Spring / Summer)

Vanilla Panna Cotta
with Seasonal Fruit

Lemon Moulée
with Pineapple and Kiwi

Warm Chocolate Pudding Cake
with White Chocolate Ice Cream

Coffee, Tea, Iced Tea

Note: Price range from $42.00-$52.00 and includes first course, second course, main course, dessert, rolls, coffee, and tea. Price of meal does not include additional cost of appetizer (if chosen) as well as 8.125% sales tax and 15% service charge (goes toward student scholarship fund). Gratuity is optional.

Rev. 07/01/08