Birchwood Country Club
Banquets and Special Functions Menu Guide
2009
The Cocktail Hour
Whether you are planning a casual gathering of friends or an evening of
formal celebration, the cocktail hour sets the tone for the affair and lends an
anticipation of things to come. Choose from the selections below or ask
about customizing special menu items to suit your tastes.
Passed Hors d’oeuvres
Cold selections (PASSED VARIETIES)
Foie Gras Mousse on Brioche
Smoked Salmon Canapés with Mustard Sauce
Smoked Salmon Tartar in Phyllo Cup with Capers
Cold Grilled Tuna with Shallot Relish on Belgian endive
Phyllo Croustade with Lobster Salad
or Lobster Salad Cannoli
Chilled Shrimp passed with Cocktail Sauce
Shrimp Wrapped with Mango, Raspberry Ginger Sauce
Grilled Vegetable Bruschetta
Blini with Sevruga Caviar
Belgian Endive with Goat Cheese, Sun Dried Tomatoes
Endive and Roquefort with Candied Walnuts
Marinated Tomato and Chevre Crostini
Dried Apricots Stuffed with Boursin Cheese and Almonds
Crab, Shrimp or Chicken Salad in Profiteroles
Curry Chicken Salad in Lentil Chip
Pickled Vegetable Rolls
Assorted Sushi (vegetable and/or fish varieties)
Shots of Chilled Soup (ask about different varieties)
Passed Hors d’oeuvres
Hot selections (PASSED VARIETIES)
Lobster Risotto Croquette
or other varieties of risotto croquettes. (pesto, Mushroom, truffle, ect.)
Lobster Beignet Lemon Pepper Aioli
Lobster Croque Monsieur
Truffled Tallegio Tartlets
Mushroom-Brie Tartlets
Chicken, Vegetable, Beef or Shrimp Quesadilla
Coconut Crusted Chicken or Shrimp with Sweet Curry Sauce
Crisp Duck Won Ton with Mango Chutney
Won Ton Wrapped Shrimp with Apricot Sauce
Thai Chicken, Beef, Shrimp Satay with Peanut Sauce
Baby Lamb Chops with Chevre and Dried Tomato
Seared Beef Tenderloin with Mustard Sauce
Fried Oysters in Shell with Chipotle Pepper Aioli
Miniature Crab cakes, with Roasted Pepper Aioli
Potato Pancakes with Caviar and Sour Cream
Potato Pancakes with Apple Chutney
Scallop Bacon Brochettes with Apricot Barbecue Dipping Sauce
Seared Sea Scallop with Dried Tomato Pesto
Shrimp or Vegetarian Spring Rolls with Dipping Sauce
Grilled Serrano Wrapped Shrimp with Salsa Verdi
Grilled Rare Tuna on Corn Pancake with Tomato-Caper Salsa
Assortment of Grilled Pizzas
Spanikopitas
Vegetarian Stuffed Mushroom
Mini Cuban or Ruben Grilled Sandwich
Lamb or Vegetable Samosa
Maple Grilled Duck on Corn Pancake
Cauliflower Cakes with Tomato Chutney
Chafing Dish Variety
Hot Hors d’oeuvres
Sesame Swordfish Nuggets with sweet chili sauce
Mini “slider” Burgers
Mini Rubens with Tomato Soup Shots
Soulvaki Lamb, Beef, Shrimp or Chicken with Coriander Lime Yogurt
Chicken or Shrimp Potstickers with Vegetable Garnish
Grilled Calamari with Roasted Peppers and Lemon
Clams Casino
Clams Areganato
Calamari Marinara
Veal Meatballs Dijonaise
Eggplant Rollatini
Wild Mushroom Strudel
Assorted Chicken Wings
(Honey Dijon, Buffalo, Barbecue)
Many of our passed hors d’oeuvre selections can be served in a chafing dish
as well. And don’t forget “Kids of all ages” favorites like: franks in a
blanket, mozzarella stix and chicken nuggets!
Stationary Hors d’oeuvre Displays
Displays lend color, focal point and thematic reference to your cocktail hour
and provide your guests with a common meeting place during the gathering.
Micro Plates
A beautiful Display of miniature porcelain plates with an eclectic
composition . These can be presented elegantly on crushed ice with a custom
designed ice carving. Choose from the examples below or create your own.
Seared scallop with vegetable slaw and lemon aioli
Steamed dumpling with sesame seaweed salad and tamari
Grilled swordfish with marinated tomato and tapenade
Coriander crusted rare tuna with chilled low mein salad
Tempura shrimp with asian slaw and apricot sauce
Coconut shrimp or chicken with sweet curry sauce
Chilled lobster with micro greens and saffron mayonnaise
Spring roll with bok choy and toasted sesame sauce
The Raw Bar
A Generous assortment of Jumbo Shrimp, Top Neck Clams,
and /or Bluepoint Oysters. Served on a bed of crushed ice or with a custom
ice carving. (Omissions and substitutions are welcome on the raw bar. Add
Cracked Lobster, Shrimp only, Clams and Oysters only or a variety of exotic
Oysters are examples of Past selections.)
The Harvest Table
A colorful melange of crudités, cheeses and fresh fruit, hummus and pita
crisps elegantly presented. A variety of Bruschetta, Caponata, Tapenade and
Cheeses with assorted Crackers and Crostini.
Smoked Fish Buffet
Your selection of Norwegian Grav Lax, Smoked Salmon, Smoked Trout,
Apple Smoked Salmon and/or Sturgeon. All selections will be accompanied
by appropriate, garnishes, sauces and breads.
Sushi Display
A colorful display of precisely prepared Sushi. Vegetarian and/or Fish
Varieties with Daikon Carvings Pickled Ginger, Wasabi and Soy Sauce
Hot Food Stations
Either a chef or waitperson maintains these stations preparing or serving
food. These stations are great for a cocktail reception or to add a special
touch to a buffet.
The Carving Board
Choose from a selection of carved meats including: Filet of Beef, Roast
Breast of Turkey, Flat Iron Steak, Roast Strip Steak, Corned Beef and
Pastrami. Accompanied by appropriate sauces, condiments and breads.
The carving station can be expanded to include miniature stuffed potatoes,
stuffed mushrooms or other starch and vegetable combinations to make this
a complete mini entrée station.
Risotto
Choose two types of risotto from our risotto menu, or create your own to be
freshly prepared in the dining room by a uniformed chef.
Classic Risotto Milanese
Wild Mushroom Risotto
Lamb Sausage and Shiitake Mushroom Risotto
Lobster Risotto
Seafood Risotto
Roasted Garlic and Duck Confit Risotto
Chicken and Asparagus Risotto
Pasta Bar
A grand display of pasta and accoutrements your guests can choose from to
build their own personalized pasta dish. Prepared by a uniformed Chef to
order, with a wide variety of pasta and sauce choices.
The Orient
Oriental Food is always popular and we can prepare anything from a simple
stir-fry station to an elaborate presentation of Dim Sum, Lo Mein, Spring
Rolls and Wok prepared dishes in the dining room. Resplendent with
Oriental Themed Ice Carving and vegetable carvings.
Spanish Paella/ Tapas Station
Uniformed Chef Prepares and Serves Traditional Paella and Tapas.
Some favorites include: Albondigas, Anchovies, Tuna Confit, Fried Squid,
Grilled Shrimp, Spanish Omelet, Mussels and Cheeses.
The Corner Deli
Great for a casual affair this station features Roast Turkey, Corned Beef and
Hot Tongue with Assorted Breads, Cheeses, Deli Salads, Pickles And
Condiments
Fajita Station
Marinated Beef and Chicken sautéed with Onions and Peppers and served
with Flour Tortillas, Pica de Gallo, Sour Cream, Grated Cheese, Shredded
Lettuce, Guacamole and Picante Sauce. This station can be expanded into a
Taco salad station with a greater variety of vegetables, Nacho chips and
crisp tortilla salad “bowls”.
Omelet Station
A favorite lunch station, Chef prepared omelets with a variety of fillings.
Including egg white omelets and fresh fruit.
Multi Coursed Dinners
In choosing the number of courses it is important to balance the amount of
hors d’oeuvres you have offered your guests and the amount of time you
want to be involved with dinner service at the table. Formal dinners may
lend themselves to four courses, but weddings and bar mitzvahs usually
require three courses due to the amount of ceremony and dancing at these
functions.
Hot First Courses
Design your own special first course or choose from the selections below
Five Onion Soup with Roquefort Diablotine
Butternut Squash and Apple Bisque
Curry Cauliflower Soup
Oriental Mushroom Soup with Won Ton
Your favorite soup
Bouillabaisse
Wild Mushroom and Goat Cheese Strudel
Maryland Crab Cake with Black Bean Salsa
Vol Au Vent with Lobster L’Americaine
Scallops in Puff Pastry with Asparagus and Herb Beurre Blanc
Cold First Courses
Design your own special first course or choose from the selections below
Chilled Fresh Fruit Borscht with Lemon Sorbet
Seasonal Melon
Fresh Fruit Gazpacho
Chilled Gazpacho
Shrimp Cocktail
Fresh Fruit Cocktail with Mango Sorbet
Assortment of Cold Seafood
(Smoked Salmon, Shrimp, Seared Scallop with Roasted Pepper Vinaigrette)
Chilled Lobster Salad with Crostini and Marinated Tomatoes
Caribbean Seafood Salad
(Chilled Shrimp, Scallops and Lobster in Lime Marinade with Diced Mango
and Sweet Pepper Salsa, Served in Boston Lettuce Cup)
Salads
Traditional Caesar Salad
with Garlic Croutons and Parmesan Cheese
Mandarin Asparagus Salad
Blanched Asparagus with Orange Segments, Frisee and Orange Sesame
Vinaigrette
Autumn Salad
California Field Greens with Julienne Apples, Cider Vinaigrette and
Michigan Dried Cherries
Baby Arugula with Roasted Peppers
and Roasted Shallot Gorgonzola Vinaigrette
Pickled Golden, Red Beets and Carrots
with Red Onions and Boston Lettuce
with Crumbled Chevre
Field Greens Salad
Tossed Mesclun Greens with Balsamic Vinegar and Walnut Oil
with Chevre Crostini
Bruschetta Salad
Thinly Sliced Marinated Tomatoes
on a Crisp Crostini with Basil Vinaigrette
and Fresh Mozzarella Cheese
Winter Slaw
Chiffonade Cabbage, Red Peppers Carrots
Red Onion and Other Seasonal Vegetables Tossed in a Cider Vinaigrette and
Topped with Granny Smith Apples and Dried Cranberries
Combinations
Consider a combination Salad- First Course to begin your meal. These
dishes are elegantly presented on large plates with appropriate garnishes and
sauces.
Seafood Mélange
Saffron Poached Sea Scallop, Jumbo Gulf Shrimp and Lump Crabmeat with
Field Greens, Cucumber and Roasted Peppers
Chive Mustard Sauce and Crisp Crostini
Smoked Salmon and Asparagus
Blanched Asparagus Wrapped in Leaves of Juniper Smoked Salmon
with Baby Frisee and Chive Dijon Vinaigrette
Chilled Seared Salmon Nicoise
Served in Lettuce Cup with, Calamata Olives, Capers, French Beans
and New Potatoes in a Light Lemon Dressing
Avocado and Shrimp
Served with Tomato Vinaigrette and Mache
Mango with Smoked Duck Breast Frisee and Raspberry Vinaigrette
Mango Fan with Crab Salad and Hearts of Palm
Served with Crisp Greens and
Lemon-Oil and Rice Vinegar Dressing
Greek Horiatiki Salad
Cucumbers, Tomatoes, Peppers, and Olives
Topped with Grilled Souvlaki of Lamb, Chicken or Beef
With Oregano and Olive Oil
Entrees
Poultry
Pecan Crusted Chicken Breast
with Candied Sweet Potatoes and Michigan Dried Cherry Sauce
Medley of Julienne Vegetables
Harlequin Chicken Breast
Split Breast of Chicken one Side with Spinach, One Side with Mushroom
Stuffing Served with French Green Beans, Carrot Bundles Butternut Squash
and Mashed Yukon Gold Potatoes
Stuffed Breast of Chicken with Artichokes and Mushrooms
Roasted Garlic Sauce and Confit Tomatoes
with Spinach Risotto
Hoisin Glazed Chicken Breast with Jasmine Rice, Oriental Firecracker
Vegetables and General Tsao’s Sauce
Chicken Dijonaise
Sautéed Boneless Breast of Chicken with a Sauce of Button Mushrooms,
Dijon Mustard and White Wine
Herb Stuffed Breast of Chicken
with Oven Roasted Root Vegetables and Wild Rice Thyme Jus
Roast Lemon Chicken
Roast Chicken Breast seasoned with Cracked Pepper, Lemon Zest,
and Oregano. Served with Saffron Rice and Grilled artchokes
Lamb
Duet of Lamb
Grilled Loin Chop and Single Cut Rack of Lamb
with Garlic Mashed Potatoes, Portobello Mushroom Fan,
Fresh Green Bean and a Shallot Jus
Rack of Lamb Persillade
Tender Rack of lamb Surrounded with an Herb Crust
Served with Mushroom Shaped New Potatoes, Butternut Squash Puree
and Zucchini Batonettes
Rack of Lamb a la Nicoise
Herb Crusted Lamb Rack
with Grilled Tomato and Goat Cheese
Ratatouille in Crisp Phyllo Cup and Zinfandel Sauce
Round of Lamb
Sliced Round of Lamb over Caramelized Shallot Mashed Potatoes with
Roasted Root Vegetables and Rosemary Jus
Veal
Veal Chop Princess
Grilled Rib Veal Chop wit Asparagus, Mushroom Caps and Béarnaise
Sauce, Duchesse Potato
Roast Rack of Veal
with Macaire Potatoes Vegetable Medley and Jus de Veau Lie
Medallions of Veal Champignons
Sautéed Loin of Veal with a Cluster of Wild Mushrooms
Served with Macaire Potato and Seasonal Vegetable Bouquet
Scaloppini of Veal Bolognaise
Sautéed Veal Layered with Plum Tomatoes, and Fresh Mozzarella
In a Sauce of Marsala Wine and Mushrooms
Served over Risotto with Grilled Artichokes
Fish
Pistachio Crusted Chilean Sea Bass
with Asparagus, Saffron Potatoes, Confit Tomatoes and Carrot Florets
Pan Seared Salmon Filet
with Chive Mashed Potatoes, Asparagus Bundles
and Tomato and Tarragon Beurre Blanc
Broiled Halibut
with Beet Risotto and Julliene Vegetables
Grilled Swordfish with Mango Salsa
Served over Lemon Scented Basmati Rice and
Grilled Fire Cracker Pepper Salad
Pan Seared Mignon of Swordfish with Peppercorn Crust
and Red Bell Pepper Hollandaise
Grilled Vegetables
Paupiettes of Sole Florentine
Sole Filet Stuffed with Spinach Mousseline
and Served with Spinach, Saffron Whipped Potatoes
and Roasted Tomato Fondue
Fisherman’s Mixed Grill
Paupiette of Sole, Seared Salmon and Seared Sea Scallop
with Herb Beurre Blanc
Medley of Vegetables, Parsleyed New Potatoes
Slow Roasted Salmon
Lightly Cooked Salmon with Chive-Herb and Olive Oil Crust
Served with Mashed Potatoes and Pan Roasted Root Vegetables
Beef
Filet Mignon Persillade
Grilled Tenderloin of Beef with Crisp Herb Crumbs
French Beans, Broiled Tomato and Jus de Veau Lie
Roast Prime Rib of Beef au Jus
Creamed Horseradish, Spinach, and Twice Baked Potato
Seared Tournedos of Beef Harlequin
Green Beans, Rissole Potatoes and Roasted Tomato
with Two Sauces, Green Peppercorn and Chasseur
Grilled Sirloin Steak with Crisp Onions
Twice Baked Scallion Potato
Brisket of Beef
with Potato Pancakes, Glazed Carrots and Red Cabbage
Braised Short Ribs of Beef
with Horseradish Mashed Potatoes, Roasted Root Vegetables
Crisp Frizzled Onions and Pan Gravy
Sliced Shell of Beef
Sliced Tender Roast Beef with Potato & Mushroom Hash
Asparagus and Roasted Tomato Demiglase
These items are of course just popular selections and Chef suggestions.
We can mix and match or create with you any dinner to suit your tastes.
Dessert Options
The Grand Finale
Dessert leaves such an important impression upon our guests. Birchwood
has always been proud of its desserts. It is our pleasure to finish your party
in grand style. We invite you to design your own special dessert with us.
The possibilities are endless.
We have several dessert options available for your banquet. The type of your
dessert can be dictated by the nature of your function. We have single plated
desserts, plated duets or trios. Viennese tables, dessert tables, make your
own sundae bars, and elegant dessert stations manned by uniformed chefs
where we prepare plated desserts in front of your guests.