REHEARSAL DINNER & BANQUET MENUS

Hollow Creek House Salad or Classic Caesar 

Baby Spinach, Manchego Cheese, Grape Tomatoes, and a Fennel Vinaigrette 

Baby Arugula, Romaine, Shaved Fennel, Cherry Tomatoes, and a Shallot Vinaigrette 

Beefsteak Tomato, Mozzarella, Basil, and Balsamic Vinaigrette 

Baby Romaine, Goat Cheese, Pistachios, and Pickled Beets 

Choice of Penne, Cheese Ravioli, Cheese Tortellini, Linguini,
Baked Ziti, Lasagna, and Stuffed Shells
Sauce Options: Marinara (Diablo), Tomato Basil Cream, Pesto Cream, Alfredo, Roasted Red Pepper, Roasted Garlic Cream, Mushroom Marsala

Chicken Parmesan - with marinara

Chicken Marsala - with mushrooms

Chicken Scaloppini - with lemon and capers

Herb Roasted Chicken - with a tarragon veloute

Roasted Pork Loin - with sauerkraut and red potatoes

Sauteed Pork Loin - with a lemon caper beurre blanc

Dijon and Pepper Encrusted Pork Loin - with mustard sauce

Steamed Mussels - in a saffron broth

Smoked Salmon - with a lemon dill cream sauce

Smoked Salmon - with a bearnaise sauce

Cajun Salmon - with warm lemon mayo

Baked Cod - with a soy and mustard glaze

Sauteed Cod - with grape tomatoes and a curry sauce

Shrimp and Scallop Creole 

Shrimp and Scallops - in a tomato basil cream sauce

New York Strip - seared in a bearnaise sauce

New York Strip- with a roasted leek demi glace

New York Strip - with a coffee demi glace 

New York Strip- with a cabernet demi glace 

Filet - with roasted mushrooms and demi glace

Filet - with a port wine demi glace

Filet - crusted in a dijon mustard and cracked black pepper served with a sage demi glace

Pan Roasted Asparagus and Roasted Garlic Mashed Potatoes 

Broccolini and Herb Roasted Red Potatoes 

Sauteed Green Beans with Garlic, Almonds, and Mashed Sweet Potatoes 

Vegetable Medley and Wild Rice 

Broccolini and Roasted Root Vegetables 

Sauteed Bok Choy and Wasabi Mashed Potatoes 

Whipped Potatoes and Thyme Roasted Mushrooms