Banquet Menu Options

appetizer platters

service for 20

artisan 3 cheese 120

house made chutnies, fresh berries, nuts, crostinis

fresh vegetable crudités 80

roasted garlic blue cheese dressing

seasonal fruit 85

artichoke & spinach gratin 100

assorted crostinis

antipasti 150

classic sausages, marinated cheese, assorted garnishes

roasted beef tenderloin 150

horseradish crème fraîche, watercress & frisée salad, capers

chicken skewers 90

peppers, red onions, spicy dill sauce

beef tenderloin skewers 115

peppers, red onions, teriyaki dipping sauce

brie en croute 100

local apples, candied walnuts, dried fruit

dried rub chicken wings 95

spicy blue cheese sauce, buttermilk dressing

salmon gravlox 130

cornichons, capers, dill crème fraîche

pasta salad 70

genoa salami, kalamata olives, cherry tomatoes, bell peppers, parmesan, italian vinaigrette

cucumber and bread salad 65

roasted peppers, tomatoes, capers, frisée

 

seared rare ahi tuna 26

ponzu glaze, spiced crème frachie, fried wonton

roasted pork loin 22

lingonberry crème fraîche, fried brussles sprouts, crostini

beef tartare 26

roasted shallots, watercress, truffle oil

tomato crostini 18

fresh mozzarella, fried basil, aged balsamic reduction

mini crab cakes 26

cornichon remoulade, chives

shrimp skewers 26

creole sauce, fresh grated lemon zest

open face brie grilled cheese 19

roasted wild mushrooms, truffle oil

sweet potato mini tartlet 17

walnut relish, maple reduction

caramelized apples and bleu cheese 18

basil, mini phyllo cups, balsamic reduction

fried risotto 24

goat cheese, fig compote

salmon gravlox 26

rye bread, caviar, dill crème fraîche

walleye croquettes 26

lemon ailoli

fried braised pork belly 26

fine herb aioli, micro green salad

 

dinner selections

Entrées Options:

Braised Boneless Short Rib creamy rosemary polenta, braised greens, horseradish cream, surly bender jus 36

Wild Boar Rack cheesy bacon grits, sautéed brussels sprouts, madeira-mushroom demi glace 45

Steaks garlic creamed fingerling potatoes, beer braised mushrooms and onions, fresh horseradish, red wine demi glace

Filet $50 Ribeye $45 New York Strip $43

Amish Chicken Breast mascarpone potato purée, sautéed leeks and spinach, chicken jús 26

Roasted Norwegian Salmon mustard baby red mashed potatoes, charred broccolini, dill-caper remoulade 29

Cauliflower Risotto pearl onions, spinach, roasted broccolini, pecorino, truffle oil 24

Dry Aged Pork Chop braised white beans, swiss chard ragout, sweet mustard sauce 30

Scallops barley risotto, chilled haricot vert salad, romesco sauce 35

 

Salads: All $6

Mixed Greens red onion, cucumbers, shaved fennel, dijon vinaigrette

Spinach mozzarella, fresh basil, cherry tomatoes, balsamic vinaigrette

Romaine tomatoes, croutons, parmesan, ceasar dressing

Ice Berg Wedge bacon, blue cheese crumbles, roma tomatoes, creamy garlic dressing

 

 

Buffet Options: $40 per person pricing

Select Two:

Grilled Chicken Breast watercress pesto

Grilled Top Sirloin house made steak sauce

Braised Boneless Short Ribs surly bender jus, fresh horseradish

Petit Filet bourbon hunter jus (add $3)

Roasted Norwegian Salmon leeks, roasted tomato sauce

Roasted Lamb Ribs beer braised onions, rosemary

Pork Loin crispy bacon, mustard glaze

Roasted Walleye dill caper remoulade (add $2)

 

Select Two:

Cajun Potato Hash

Mascarpone Potato Purée

Rosemary Roasted Baby Red Potatoes

Creamy Herb Polenta

Seasonal Vegetables

Baby Carrot Ragôut

Roasted Broccolini with Lemon Zest

Grilled Asparagus with Scallions

Select One:
Romaine Salad blue cheese, tomatoes, creamy garlic dressing
Mixed Green Salad red onion, cucumbers, fennel, dijon vinaigrette
Spinach Salad fresh mozzarella, basil, cherry tomatoes, balsamic vinaigrette

No Substitutions, please.

desserts

plated $7

bread pudding

butterscotch, golden raisins, whipped cream

dark chocolate pavé

sour cherries, cocoa nib shortbread, red wine

carrot cake

cream cheese mousse, pineapple, ginger

almond pound cake

crème fraîche, honey, orange

 

mini/buffet $22/dozen

dark chocolate pavé

red wine, sour cherries

vanilla cheesecake

lemon curd, hazelnuts

carrot cake

pineapple, ginger

toasted coconut macaroon

dark chocolate

salted caramel tartlette

almond, orange

 

**three dozen minimum

 

menu and prices subject to change,

all final orders must go through the events manager

Events Manager Contact Info:
651.233.3340 direct line
651.221.2672 fax
events@thehappygnome.com