To get you salivating:
Cocktail Hour: PASSED HORS D’OEUVRES
Twice Baked Baby Reds
Mini Potato with Cheese, Bacon, Sour Cream.
Baked Goat Cheese
Creamy Goat Cheese with Caramelized Onions on Herbed Crostini.
Dinner: COMBINATION BUFFET STYLE DINNER
First Course Served: Fresh Fruit with light honey and ginger sauce
Second Course Served: Forest Blend Salad - Mesclun Greens, Blueberries, Dried Apricots, Candied Walnuts, Balsamic Vinegar, and Ravida Olive Oil accompanied with a slice of Brie.
Buffet Entree and Accompaniments:
Butternut Squash Ravioli - House-made Pillows of Pasta stuffed with Butternut Squash topped with Brown Butter, Fresh Sage and Parmesan Cheese.
Chef Carving Station - Carved Sirloin Steak served with Creamed Horseradish and Au jus.
Roasted Fingerling Potatoes - Assortment of colorful, tender Roasted Potatoes seasoned with Herbs and Butter.
Honey Glazed Carrots - Tender carrots coated with a Honey Glaze.
Mini Dessert Display including:
Sin of the Inn
Pecan Crust filled with Caramel, White Satin and Chocolate Ganache, topped with White Chocolate Mousse.
Rosette Batter made into cups filled with Chocolate or White Chocolate Mousse and Berries.
Key Lime Pie
Rich, Creamy Lime-filled Tart Shells.
Mini Pecan Pie
Bite-size portion of this classic dessert.
Cookie Crust filled with Vanilla Pastry Cream and topped with Fruit and Glaze.
Catering from Lake Elmo Inn