Entrée Selections: Bistro Steak with Demi‐glace (GF), Braised Beef Roast with Demi‐glace (GF), Hickory Smoked Beef Brisket with Cherry Chutney, Savory Bacon Wrapped Pork Loin, Sweet Bacon Wrapped Pork Loin (GF), Chicken Florentine (GF), Chicken Marsala (GF), Pesto Chicken (GF), Bruschetta Chicken, Great Lakes Chicken, Mediterranean Swordfish (GF), Cauliflower Risotto (GF), Pesto Primavera. Chef Carved Entrée Option – upgrade to a carved Entrée, 6.00: Beef Tenderloin, Prime Rib, Bacon Wrapped Pork Loin, Ham. Plated/Buffet Accompaniment Selections: Vegetable: Green Beans Almandine (GF), Asparagus with Lemon Butter (GF), Oven Roasted Brussel Sprouts, Bacon & Onion (GF), Broccolini with Herbs and Butter (GF), Chef’s Primavera Vegetable Medley (GF), Roasted Carrot and Onion (GF), Roasted Root Vegetable (GF); Starch: Loaded Mashed Potatoes (GF), Garlic Red Skin Mashed Potatoes (GF), Roasted Fingerling Potatoes (GF), Rosemary Garlic Roasted Redskin Potatoes (GF), White Cheddar Potatoes Gratin (GF), Four Cheese Cavatappi (additional $1.95), Vegetable Risotto (additional $1.25) (GF), TCCO Signature Rice Blend CCO (GF). Salad Selection: Seasonal Salad Selections CCO: May 1st – August 31st: Spinach salad with blueberries, mandarin oranges, peppered parmesan crisp, strawberry vinaigrette (GF); September 1st – November 31st: Spinach with roasted root vegetables and mustard vinaigrette (GF); December 1st – April 30th: Kale, pomegranate, pineapple, persimmon (or blood orange), poppy seed vinaigrette (GF). Gourmet blend salad (GF), Michigan splendor salad, Caesar salad
Add an additional vegetable for $2.50 per each additional vegetable offering per person.
Add an additional entrée for $5.00 per each additional entrée offering per person