Receptions Menus
Menu #1
Beef Tenderloin Carving Station
To include:
Assorted Labrae Rolls with Horseradish Dill Sauce and Red Pepper Thyme Mayonnaise
Shrimp & Grits
Fruit & Cheese Display served with crackers and baguettes
Asparagus Spears served with Orange Spiked Mayonnaise
Cheese New Potatoes(hollowed out new potatoes stuffed with mozzarella, cheddar, scallions and bacon)
Chicken Satay Skewers served with peanut sauce
Menu #2
Honey Bourben Porkloin Carving Station
To include:
Assorted rolls with Honey Basil Mustard
Pimento Crab dip served with Toasted Pita Chips and Toasted Baguettes
New Potatoes stuffed with Boursin Cheese
Chicken Sun Dried Tomato Pesto Phyllos
Spinach & Goat Cheese Crustini
Fresh Fruit Skewers served with citrus fruit dip
Menu #3
Roasted Turkey Display
Sliced and Remounted served with assorted Rolls with Basil Mayonnaise
Seafood Bar
Jumbo Shrimp (peeled, seasoned, steamed and devained), Jonah Crab Claws, Smoked Mussels, Clams & Oysters
Vegetable Crudite
Fresh Seasonal Vegetables with Creamy Herb Dip and Honey Curry Mayonnaise
Walnut Blue Cheesecake display with fresh seasonal fruits and assorted crackers and baguettes
Assorted Stuffed Mushrooms
Menu #4
Antipasto Display
Genoa Salami, Proscuitto Ham, Mortadella, Fresh Mozzarella, Danish Fontina, Olives, Cornichones, Cherry Peppers, Pepperocini, Tuscan Bean Salad, Pasta San Remo, and Garnished with an assortment of vegetables and served with Italian Sliced Breads and condiments
Jumbo Shrimp served with Cocktail Sauce(peeled, seasoned, steamed and devained)
Mini Maryland Crab Cakes served with Remoulade Sauce
Belgian Endive with Boursin Cheese
Menu #5
Prime Rib Carving Station
Assorted Rolls with Horseradish Dill Sauce and Au Jus
Bruschetta(toasted baguette with pesto, plum tomato and mozzarella)
Asparagus Spears wrapped in horseradish & Proscuitto
Homestyle Chicken Fingers with Sweet & Sour and Honey Mustard Basil Sauces
Smoked Salmon Cheesecake
Served with Crackers and Baguettes
Menu #6
Smoked Salmon Cheesecake with Crackers and Baguettes
Chicken Satay Skewers with Peanut Sauce
Asparagus Spears with Orange Spiked Mayo
Cheesey New Potatoes
Assorted Bar Cookies
Menu #7
Southwestern Blasted Salmon Display
New Potatoes Stuffed with Boursin
Decorated Brie with Crackers and Baguettes
Spinach & Feta Phyllos
Assorted Mini Pastries
Menu #8
Fruit & Cheese Display to include a Smoked Salmon Cheesecake
Mini Rolls Stuffed with Smoked Turkey and Boursin Cheese
Chicken Quesidillas
Assorted Mini Pastries
February 21, 2005 -
Dear Elizabeth:
On behalf of the Birmingham Civil Rights Institute family, please accept our sincerest appreciation for your food contribution to our 4th Annual Mardi Gras fundraiser. We are extremely glad that you saw the need to support our fundraising endeavor, and we look forward to your continued support.
We've had a lot of positive responses regarding the event, specifically pertaining to the food and food set-ups. In addition, your decorative table set-up was beautifully done. I can only imagine that you are proud that your support helped to acquire such comments.
Again, thank you for your support and we look forward to your continued support of our Mardi Gras fundraiser.
Regards,
Rhonda Ball
Development Coordinator
Birmingham Civil Rights Institute
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