breakfast buffet - fourseasons.com baked southern biscuits & sausage gravy. ... plain, poppy...
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BREAKFAST BUFFET
CONTINENTAL DRIFTER | 38 Farmers Market Seasonal Fruit Salad CupsHoney Yogurt & House Made Granola Parfaits Seasonal Muffins, Fruit and Cheese Danish, Banana Bread, Butter Croissants, Fruit Preserves, Whipped Butter and Wild Flower Honey
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Upon Request, Plated Breakfast Available By Custom Order
SPA TREATMENT | 46 Chia Muesli BowlsSeasonal Melon, Quinoa, Citrus & MintEgg White Frittata, Mushroom, Spinach, Salsa VerdeHouse Smoked Salmon, Lemon Slices, Caper Berries, TomatoChoice of: Chicken-Apple Sausage, Turkey Bacon or Tofu Sausage
ALL AMERICAN | 46 Seasonal Sliced FruitScrambled Farm EggsSeasoned Home Fries, Onions, PeppersAssorted Sliced Breads with Toasters, Fruit and Cheese DanishFruit Preserves, Whipped Butter, Wild Flower HoneyChoice of one: FOR 2 ADD $4
• Applewood Smoked Bacon• Pork Sausage• Country Ham• Chicken Apple Sausage• Turkey Bacon
EURO SMASH | 48 Seasonal sliced FruitDisplayed Cheese, Local Hams, Breads, CrackersPotato Latkes, House Made Apple Sauce & Crème FraicheHard Boiled EggsRicotta Blintz in Vanilla CustardButter Croissants, Mini Bagels, Fruit Preserves, Cream Cheese, Whipped Butter
AM DELUXE | 52 Seasonal Sliced FruitCorned Beef HashScrambled Eggs with Tarragon-Mascarpone | ADD LOBSTER $6
Chef’s Eggs Benedict of the DayChilled Crab & Citrus ParfaitsSeasonal Muffins, Fruit and Cheese Danish, Banana Bread, Butter CroissantsFruit Preserves, Whipped Butter and Wild Flower Honey
ON THE GO | 46 ALL ITEMS WILL BE INDIVIDUALLY PACKAGED
Take Home Bags, Paper Cups, Plastic Cutlery & NapkinsSeasonal Fruit Cups, Granola & Yogurt Parfaits, Potato Tots PocketsYour Selection Of Two: • Bacon, Egg & Gruyere Cheese Croissant• Sausage, Egg & Cheddar Cheese English Muffin• Fried Chicken & Pimento Cheese Biscuit• Grilled Seasonal Vegetable & Egg White Wrap• Breakfast Burrito: Chorizo, Scrambled Eggs, Potatoes,
Pepper Jack Cheese, Roasted Tomato Salsa
All Breakfast Buffets Include:Chilled Orange, Grapefruit & Cranberry JuiceFreshly Brewed Regular, Decaffeinated Coffee, Selection of Teas
OMELET STATION | 18 Farm Fresh Eggs & Egg WhitesCountry Ham, Mushroom, Bell Pepper, Spinach, Onion, Fresh Jalapeno, White Cheddar CheeseADD SHRIMP $4
One Chef Attendant Required for Every 50 guests, $200 for 2 hours
WAFFlE STATion | 16Belgian WafflesToasted Pecans, Seasonal Fruit Compote, Whipped Cream, Whipped Butter, Maple Syrup, Powdered Sugar
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MORNING PRIMER | 50 Seasonal Sliced FruitFreshly Baked Southern Biscuits & Sausage GravyScrambled Farm Eggs with Cheddar & ChivesCreole Shrimp & GritsFlapjacks, Seasonal Fruit Compote, Maple Syrup, Whipped ButterChoice of One: FOR 2 ADD $4
• Applewood Smoked Bacon• Pork Sausage• Country Ham
One Chef Attendant Required for Every 50 guests, $200 for 2 hours
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• Bacon, Egg & Gruyere Cheese Croissant
• Sausage, Egg & Cheddar Cheese English Muffin
• Fried Chicken & Pimento Cheese Biscuit
• Grilled Seasonal Vegetable & Egg White Wrap
• Breakfast Burrito: Chorizo, Scrambled Eggs,
Potatoes, Pepper, Jack Cheese, Roasted Tomato Salsa
• Vegan Breakfast Burrito: Scrambled Tofu,
Potatoes, Black Beans, Vegan Cheese, Salsa Verde
BREAKFAST EnHAnCEMEnTS A LA CARTE FEATURES
Honey Yogurt & House-Made Granola Parfaits | 6 each
Assorted Breakfast Cereals with Skim, 2% and Whole Milk | 6 each
Irish Steel Cut Oatmeal, Brown Sugar, Sun Dried Fruits, Toasted Nuts | 8 per person
French Toast, Powdered Sugar, Maple Syrup, Whipped Butter | 12 per person
Seasonal Whole Fruit | 48 per dozen
Hard Boiled Eggs | 28 per dozen
Assorted Bagels, Plain, Poppy Seed, Everything, Sesame Seed
Traditional, Honey-Pecan and Vidalia Onion Cream Cheese | 60 per dozen
Assorted Muffin Basket | 58 per dozen
Breakfast Pastries & Croissants | 56 per dozen
Sliced Breakfast Breads - Apple Cinnamon Coffee Cake,
Lemon Poppy Seed or Banana | 60 per loaf, feeds 8
Breakfast Individuals | 10 each
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ATL BRUNCH | 75 minimum of 30 guests
Seasonal Fruit Salad
Selection of Muffins, Fruit & Cheese Danish, Banana Bread, Butter Croissants Fruit Preserves, Whipped Butter and Wild Flower Honey
Beignets, House Made Seasonal Jam, Chocolate Sauce
French Toast, Powdered Sugar, Maple Syrup, Whipped Butter
Displayed Cheese & Local Ham, Crusty Breads, Crackers
Grilled & Chilled Garden Vegetables, Market Herbs, Lemon Zest, Olive Oil
Personal Crab Claw Cocktail
Fried Chicken & Waffles, Bourbon Syrup
Freshly Baked Southern Biscuits & Sausage Gravy
Creole Shrimp & Grits
Bacon, Egg & Gruyere Skillet Quiche
Seasoned Home Fries
Green Chile Mac & Cheese
BRUnCHIncludes:Chilled Orange, Grapefruit & Cranberry JuiceFreshly Brewed Regular, Decaffeinated Coffee, Selection of Teas
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SOUP | SELECT ONE
Vegetable Minestrone
Chicken Tortilla Soup, Crisp Tortillas, Cilantro Crema
She-Crab, Oyster Crackers
Tomato Basil, Pesto Croutons
Chef’s Choice Seasonal Soup
SALADS | SELECT TWO
SANDWICHES & MORE | SELECT THREE
Roast Beef, Horseradish Cream, Arugula, Grilled Onion on Foccacia
Smoked Turkey Breast, Brie, Dijonaisse, Green Apple on Baguette
Moroccan Chicken Salad on Butter Croissant
Soy Marinated Grilled Chicken, Kimchi Slaw, Kewpie Mayonnaise on Vietnamese Baguette
Shaved Pork, Romesco Aioli, Roasted Apples, Manchego Cheese on Ciabatta
Grilled Cajun Shrimp Po-Boy Wrap, Shaved Lettuce, Remoulade, Pickles &Tomato
Black Forest Ham, Swiss Cheese, Tomato, on Butter Croissant
Grilled Seasonal Vegetable wrap, Boursin Cheese, Arugula
DESSERTS | SELECT THREE
Green Tea Cheesecake
Espresso Panna Cotta
Dulce de Leche Cream Puffs
Strawberry Jelly Rolls
Brownie S’mores on a stick
Mini Pies: choice of one
• Lemon Meringue
• Key Lime
• Chocolate Silk
lUnCH BUFFETS
The Sandwich Spread | 54minimum 25 guests
lUnCH BUFFETS ConTinUEd
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all lunch buffets include:warm rolls and sweet cream butterFreshly Brewed Regular and Decaffeinated Coffee Selection of Teas and Iced Tea with Lemon
Bibb Wedge - Bacon Lardons, Preserved Tomatoes,Sunflower Seeds, Egg, Blue Cheese,Avocado Lime Dressing
Mixed Baby Greens - Goat Cheese, Dried Cherries,Crispy Fried Onions, White Balsamic Vinaigrette
Caesar - Olive Oil Torn crouton, Shaved Parmesan
Spaghetti Squash - Arugula, Dried Fruit, Goat Cheese,Hazelnut Vinaigrette
Charred Brussels Sprouts, Roasted Apple, Ricotta Salata, Peanut Vinaigrette
Spice Roasted Pumpkin - Ancient Grains, Calabrian Chili, Pomegranate Vinaigrette
Baby Kale - Crispy Chickpeas, Grilled Pears, Yogurt Ras,al Hanout Dressing
LOCAL FLAIR | 56 Traditional Southern Style Coleslaw, Cabbage, Red Onion, Carrot
Classic Potato Salad, Mirepoix, “Dukes” Dressing
Shaved Apple and Walnut Salad, Frisee, Oregano Dressing
House Made Southern Style Fried Chicken
BBQ Catfish, Remoulade Cream
Braised Collard Greens, Pot Liquor, Chili
Green Bean Casserole, Mushroom Cream, Crisp Onions
Baked Mac ‘n Cheese
Freshly Baked Rolls with Sweet Butter
Lemon Meringue Tart, Banana Bourbon Cream Pie, Key Lime Bundt Cake
lUnCH BUFFETSminimum of 25 guests
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lUnCH BUFFETS ConTinUEd
SOUTH BY SOUTHWEST | 58
Grilled Celery Salad, Posole, Roasted Poblano Peppers,
Chili Lime Vinaigrette
Charred Corn Salad, Cilantro-Mango Dressing
Roasted Squash Salad, Pumpkin Seeds, Crema, Chipotle Vinaigrette
Fajitas Sautéed with Bell Pepper & Onion, Select Two:
• Vegetarian
• Shrimp
• Chicken
• Beef
Flour Tortillas, Guacamole, Sour Cream, Salsa Fresca, Lime Wedges
Mexican Rice, Charro Style Pinto Beans
Coconut Flan, Alfajores Cookies, Mexican Chocolate Mousse
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THE VIP | 68Roasted Cauliflower Salad, Capers, Golden Raisins & Browned Butter
White Bean & Roasted Leek Salad, Fresno Shallot Vinaigrette
Local Greens, Seasonal Garnish, Goat Cheese, White Balsamic Vinaigrette
Tapenade Roasted Beef Filet Medallions, Red Wine Demi
Grilled Mahi Mahi, Shaved Fennel, Citrus Butter
Oven Roasted Pork Loin, Caramelized Georgia Apples, Calvados Jus
Fall Squash Risotto, Parmesan, Sage-Brown Butter
Boursin Whipped Potatoes, Crispy Onion
Garlic Sautéed Broccolini
Freshly Baked Rolls with Sweet Butter
Chocolate Raspberry Entremet, Biscoff Cream Pie, Pumpkin Orange Verrine
lUnCH BUFFET ConTinUEd
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EAST MEETS ATL | 62 Wakame Salad, Seaweed, Sesame, Rice wine
Kim Chee Coleslaw, Cabbage, Daikon Radish, Kim Chee Dressing
Green Papaya Salad, Bay Shrimp, Carrot, Basil, Mint
Korean Style Short Ribs, Soy Marinade, Grilled Scallion
Soy Marinated Steamed Bass, Ginger-Black Bean Sauce
Pork Belly “Hot Pot”, Sweet and Spicy Chilies, Shrimp Chips
Stir Fried Bok Choy, Roasted Peanuts, Miso Glaze
Coconut Scallion Rice
BUON APPETITO | 64Farro Salad, Roasted Vegetables, Pine Nut Vinaigrette
Grilled Romaine Salad & Radicchio, Balsamic, Toasted Walnuts, Bleu Cheese
Arugula Salad, Shaved Prosciutto, Pecorino Romano, Toasted Hazelnut, Pan Frites, Lemon Vinaigrette
Fennel Stuffed Pork Loin, Blistered Grape Vinaigrette
Roasted Chicken, Olives, Ciopollini Onion, Oregano Jus
Cioppino, Roasted Peppers, Shrimp, Todays Market Fish, Mussels
Seasonal Vegetable Caponata
Rosemary Roasted Potatoes
Baked Ziti, Ricotta, Lemon Crema, Basil
Cannolis, Tiramisu Panna Cotta, Lemon Bomboloni
Freshly Baked Rolls with Sweet Butter
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minimum of 25 guests
Green Tea Custard, Ube Cheesecake, Mochi Brownies
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TWo CoURSES | 42 W THREE CoURSES | 50All Plated Lunches Include:Freshly Brewed Regular and Decaffeinated Coffee Selection of Teas and Iced Tea with Lemon
SOUPS
Tomato Basil Bisque, Parmesan Black Pepper Crostini
Butternut Squash Soup, Roasted Chestnut
SALADS
Spinach Salad, Goat Cheese, Spiced Pecans, Pickled Shallot, Seasonal Berry, Tarragon Vinaigrette
Grilled Romaine Caesar, Parmesan Lavosh, Shaved Parmesan, Fried Capers
Roasted Beets, Frisee, Arugula, Spiced Pistachios, Apple Cider Vinaigrette
PETITE ENTREES
Chicken Paillard, Farm Greens, Lemon Vinaigrette
Roasted Salmon with Dill Buerre Blanc, Blanched Asparagus Spears, Rice Pilaf
Seared Hangar Steak, Garlic Sautéed Spinach, Roasted Fingerling Potatoes,
Seasonal Grilled Vegetable Skewers, Arugula Pesto, Israeli Cous Cous
DESSERTS
Tiramisu, Espresso Crumble, Ganache
Yuzu Tart, Vanilla Bean Meringue, Strawberry Gel
Coconut Flan, Rum Chantilly Cream, Seasonal Fruit
Peanut Butter Cream Pie, Chocolate Cremeux, Fresh Raspberry
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SANDWHICHES | SELECT ONE
Roast Beef, Horseradish Cream, Arugula, Grilled Onion on Foccacia
Smoked Turkey Breast, Brie, Dijonaisse, Green Apple on Baguette
Moroccan Chicken Salad on Butter Croissant
Soy Marinated Grilled Chicken, Kimchi Slaw, Kewpie Mayonnaise on Vietnamese Baguette
Shaved Pork, Romesco Aioli, Roasted Apples, Manchego Cheese on Ciabatta
Grilled Shrimp Po-Boy Wrap, Shaved Lettuce, Remoulade, Pickles &Tomato
Black Forest Ham, Swiss Cheese, Tomato on Butter Croissant
Grilled Seasonal Vegetable wrap, Boursin Cheese, Arugula
SIDE | SELECT ONE
Orzo Pasta Salad, Seasonal Crisp Vegetables, Lemon Vinaigrette
Spicy Cole Slaw, Roasted Pecans
Classic Potato Salad, Mirepoix, “Dukes”Dressing
Ancient Grains, Seasonal Vegetables, Citrus-Herb Vinaigrette
DESSERTS | SELECT ONE
Double Fudge Brownie
Cashew White Chocolate Blondie
Oatmeal Cream Pie
House Made Brown Butter Rice Crispy
Coconut Pecan Magic Bar
PRICE PER GUEST | 46all boxed lunches include:Bagged traditional potato chips, fresh whole fruit, bottle still waterminimum of 10 guests for multiple sandwich selections
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BREAK BEVERAGESMENUS
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BEVERAGES A LA CARTE | PRICED ON CONSUMPTION
Assorted Soft Drinks | 6.25 each
Bottled Water | 6.25 each
Bottled Sparkling Water | 6.25 each
Bottled Juices, Energy Drinks, Vitamin Water | 8 Each
Cucumber Infused Iced Water | 52 Per Gallon
Freshly Brewed Regular and Decaffeinated Coffee | 90 Per Gallon
Freshly Brewed Iced Tea | 84 Per gallon
Lemonade | 84 Per gallon
Strawberry, Raspberry, or Blueberry Lemonade | 90 Per gallon
Chilled Orange, Grapefruit or Cranberry Juice | 84 Per gallon
Fresh Orange, Grapefruit, Carrot, Apple or Cranberry Juice | 84 Per gallon
Hot Chocolate | 90 Per gallon
Warm Spiced Apple Cider | 90 Per gallon
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prices are based per guest
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VARSITY BAR | 26
Boiled Peanuts, Butter Popcorn
Mini Hot Dogs with Ketchup
Warm Soft Pretzels with Mustard
House Made Peanut Cracker Jacks
SOUTH OF THE BORDER | 28
Tortilla Chip Boats
Seasonal Fruit Salsa, Traditional Salsa
Pickled Jalapenos
Guacamole, Sour Cream
Warm Nacho Cheese
Churro Style Doughnuts, Caramel & Chocolate Sauces
MEDITERRANEAN | 30
Hummus, Baba Ganoush & Olive Tapenade Dips
Marinated Artichoke Hearts & Roasted Red Peppers
Salumi & Cheese
Soft & Crisp Pita Triangles
ENERGIZER | 24
Granola & Power Bars,
Peanut Butter & Banana sandwich Triangles
Raw Almond Cups,
House Made Dark Chocolate,
Seasonal Fruit Bars
Red Bull, Vitamin Water, Chilled Bottled Coffee Drinks
DIY TRAIL MIX | 22
Build your own bag from a selection of:
Mixed Nuts, Dried Apricots, Dried Cranberries
Banana Chips, Mini Yogurt Covered Pretzels,
Pumpkin Seeds
THEMED BREAKS | PRICED PER PERSON
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BREAK ITEMS A LA CARTE
BY THE DOZEN
Whole Seasonal Fruit | 48
Brownies & Blondies | 72
Assorted Freshly Baked Cookies | 72
Churro Style Donuts | 84
Individual Trail Mix | 96
Salted Popcorn Bags | 96
Caramel Popcorn Bags | 108
Peppered Beef Jerky Bags | 144
PER PERSON SELECTIONS
Seasonal Sliced Fruit | 12
Warm Soft Pretzels with Mustard | 10
Individual Hummus Dip with Vegetable Crudite | 12
ON CONSUMPTION
Granola / Energy Bars | 7
Individual Bags of Vegetable Terra Chips | 8
Individual Bags of Assorted Potato Chips | 8
Classic Assorted Candy Bars, M & M’s | 7
AFTERnoon TEAMENUS
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PRICE PER GUEST | 46add a glass of prosecco | 55minimum of 10 guests
TEA SANDWICH SELECTIONS
Traditional Egg or Chicken Salad
Goat Cheese, Pecan & Local Honey
House Smoked Salmon, Cucumber, Dill & cream Cheese
Turkey, Brie, Apple & Dijon Mustard
TEA | SELECT TWO
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English Breakfast
Earl Grey
Peppermint
Jasmine
Chamomile
Green
FROM OUR PASTRY
House Made Scones with Devonshire Cream
Lemon Curd & Seasonal Fruit Preserve
Decadent Chocolate Cake, Tea Cookies, Macarons, Strawberry Cream Pie
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COLD | 7 EACH
Bruchetta Selections:
Truffled Mushroom & Goat Cheese I Crab & Avocado Cream I Fall Squash & Pumpkin Seed
Dijon Deviled Eggs
Medjool Dates Stuffed with Local Goat Cheese and Bacon
Prosciutto and Burrata Crostini, Fig Jam
Scallop Ceviche Spoon
Applewood Smoked Salmon, Herb Cheese Crêpe
Individual Shrimp Cocktail, Lemon
WARM | 7 EACH
Caramelized Vidalia Onion Tart, Goat Cheese
Warm Gougères
Root Vegetable & Taleggio Cheese Turnover
Miniature Chicken or Beef Wellington
Wood Fired Lamb Meatballs, Tzatziki
Beef & Asparagus Negemaki
Savannah Crab Cakes, Red Pepper Aioli
Crispy Shrimp, pickled plum honey
Asian Spiced Chicken or Beef Satay, Soya Glaze
Roasted Brussels Sprout Lollipop, Bacon Jam
PREMIUM | 9 EACH
Smoked Salmon Tartare Cone, Crème Fraiche, Caviar & Chives
Smoked Trout Pate on Rye Crisp, Pickled Shallot & Trout Roe
Lobster Corndogs, House Aioli
Porcini-Parmesan Palmiers
Caviar Tart, Crème Fraiche
Riesling Poached Celery, Foie Gras Mousse, Macerated Currants
Quail Egg Toad in the Hole, Shaved Truffle
Foie Gras Stuffed Doughnut with Apricot Glaze
Lamb Chop Lollipop, Chimichurri Glaze
Duck Confit Causa, Aji Amarillo
PASSED HORS D’OEUVRESMINIMUM 20 PIECES PER SELECTION
RECEPTion ConTinUEdpage 12
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RECEPTion
Priced per guest per 2 hours of display time
MEDITERRANEAN SPREAD | 16
Pita Wedges, Hummus, Tzatziki, Baba Ganoush,
Olive Tapanade
LOCAL & IMPORTED CHEESE BOARD | 26
Dried Fruits & Nuts, Honey, Quince
Bread Assortment, Lavosh
HOUSE CURED & LOCAL ARTISAN CHARCUTERIE | 30
Display of Cured Meats
Grilled Vegetables, Toasted Focaccia Bread
Basil Pesto Spread, Assorted Olives,
Marcona Almonds
VEGETABLE CRUDITÉ | 18
Individual Farm Fresh Seasonal Vegetable
Crudités, Marinated Artichokes, Gigante Beans,
Vegetables Dips: Herb Blue Cheese, Hummus &
Roasted Pepper Aioli
SEASONAL SLICED FRUIT | 14
Whole & Sliced Fruit, Seasonal Berries
SEAFOOD STATIONS
CEVICHE & CRUDO | 40
Shrimp Ceviche, Tomato, Grated Horseradish, Lime,
Cilantro, Bird’s Eye Chilies
Seasonal Market Fish Ceviche, Citrus
Marinade Salmon Crudo, Orange, Olive Oil
BY THE SEA | 42 BASED ON 4 PIECES PER GUEST
Oysters on Half Shell, Chilled Shrimp, Crab Claws, Cocktail
Sauce, Lemon Wedges, Tabasco, Salted Crackers
SUSHI & SASHIMI | 44 BASED ON 4 PIECES PER GUEST
Chef’s Selection of Rolls, Sashimi & Nigiri
Pickled Ginger, Wasabi, Soy Sauce
PETITE PLATE ACTION STATIONS
CACIO E PEPE | 26
Your Choice of Spaghetti or Risotto
Fresh Grated Parmesan & Pecorino Romano, Cracked Pepper
FRITO MISTO | 28
Assortment of Seasonal lightly battered Fish and Shellfish,
Grilled Lemons, Chimichurri,
Romesco Sauce, Lemon Aioli
ASIAN NOODLE STIR FRY | 28
Soba noodles,
Asian Vegetables, Shrimp, Pork, Chicken
Ginger-Scallion Hoisin
Spicy Chili-Peanut Sauce
RECEPTion ConTinUEdRECEPTion ConTinUEd
diSPlAYS
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One Chef Attendant Required for Every 50 guests, $200 for 2 hours
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Salt Baked Whole Pacific Yellow Tail, Salsa Verde
425 | serves 15
Whole Roasted Verlasso Salmon, Herb Yogurt Sauce
410 | serves 20
Atlantic Salmon En Croute, Mustard Dill Sauce
325 | serves 20
Fennel & Onion Stuffed Porchetta, Roasted Apple-Calvados Demi
385 | serves 30
Tea Smoked Duck Breast, Steamed Bao Buns, Ginger Hoisin
385 | serves 20
Dry Aged Beef Rib Eye, Caramelized Onion Jus
600 | serves 20
Herb Rubbed Whole Tenderloin of Beef, Creamed Horseradish, Au Jus
525 | serves 20
Lavender-Honey Glazed Rack of Lamb, Pommery Mustard Demi
450 | serves 20
Whole Hog “Pickin’”, Chef’s Selection of Accompanying Sauces
600 | serves 30
Wagyu Strip Loin on Bed of Herbed Sea Salt
4,200 | serves 40
NOTE CHEF’S PREPARATION wILL NOT EXCEED MEDIUM RARE FOR THIS CUT OF MEAT
Carving Stationschef attendant required for all carving stations | 200 per chefApproximately 4oz reception portions per person | All Stations Include Silver Dollar Rolls
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Red Velvet Mississippi Mud Pie
Green Tea Raspberry Cheesecake
S’mores In a Jar
Chocolate Silk Tart
Espresso Panna Cotta
Raspberry Cream Pie
Mini Lemon Bundt Cakes
Chocolate Hazelnut Cremeux
Strawberry Jellyroll
Dulce De Leche Cream Puffs
DESSERT BARSELECTION OF FOUR | 28 W SELECTION OF FIVE | 32 W SELECTION OF SIX | 38minimum order 50% of your final guest count
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DESSERT ACTION STATIONS | 28 PER PERSON, PER SELECTIONLIVE DESSERT CREATIONS, AVAILABLE FOR UP TO 100 GUESTS ONE CHEF ATTENDANT REQUIRED FOR EVERY 50 GUESTS, $200 EACH | 2 HOURS
Frozen Anti-Griddle Pudding Pops
Macaron Ice Cream Sandwiches
Creme Brulee
Whoopie Pies
Donut Shortcakes
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PlATEd dinnER
all plated dinners include:
Warm Rolls and sweet cream Butter
Freshly Brewed Regular and Decaffeinated Coffee
Selection of Teas
Tableside entrée selection is available for four (4)
course dinners, at an additional 20 per person
200 guest maximum
SOUPS Parsnip-Truffle Veloute, Roasted Root Vegetables
Lobster Bisque, Roasted Sunchoke, Tarragon-Brandy Cream
Tomato Basil Bisque, Parmesan Black Pepper Crostini
Butternut Squash Soup, Roasted Chestnut
SALADS Baby Kale, Dates, Blue Cheese, Pumpkin Seed Vinaigrette
Spinach Salad, Goat Cheese, Spiced Pecans, Pickled Shallot, Seasonal Berry, Tarragon Vinaigrette
Grilled Romaine Caesar, Parmesan Lavosh, Shaved Parmesan, Fried Capers
Roasted Beets, Frisee, Arugula, Spiced Pistachios, Apple Cider Vinaigrette
Autumn Squash, Spinach, Farro, Dried Cranberries, Hazelnut Vinaigrette
Organic Greens, Charred Red Onion, Manchego Cheese, Blistered Grape Vinaigrette
Entrée pricing noted is based on three (3) courses
Add an additional course for 14
For multiple entrée selections, the higher price will be used
escort cards noting each guest’s selection are required
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APPETIZERS Roasted Pumpkin and Wild Mushroom risotto, Parmesan, Fresh Sage
Italian Sausage Cannaloni, Pancetta-Brussels Sprout Cream
Pan Seared Scallops, Leek Fonduta, Potato Crisp, Trout Roe
Braised Pork Cheeks, Garlic-Chili Farroto, Braising Jus
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ENTREES
Porcini Stuffed Chicken Breast, Wild Rice Risotto, Dried Fruit, Port Wine Demi Glace | 88
Bone in Pork Chop, Smoked Sweet Potato, Marinated Kale, Dates, Asher Bleu Cheese, Calvados Jus | 90
Grilled Mahi Mahi, Root Vegetable Ragout, Tarragon Beurre Rouge | 98
Seared Bass, Gigande Beans, Swiss Chard, Herb Fume| 98
Grilled Swordfish, Warm Farro and Fall Vegetable Salad, Pumpkin Seed Vinaigrette| 98
Pan Seared Salmon, Forbidden Black Rice, Saffron- Orange Cream | 98
Beer Braised Beef Short Rib, Ricotta Gnocchi, Natural Jus | 100
Char Grilled Ribeye, Bleu Cheese and Wild Mushroom Bread Pudding, Cranberry Coulis| 102
Pan Roasted Beef Filet, Sautéed Spinach, Potato Gallette, Foie Gras, Truffle Jus| 108
Grilled Beef Filet, Whipped Potatoes, Tobacco Onions, Haricot Vert, Red Wine Demi | 102
Roasted Veal Chop, Pumpkin Polenta, Morel Cream | 98
Sage-Honey Glazed Rack of Lamb, Rosemary Roasted Fingerling Potatoes, Jack Daniels Demi Glace | 108
DUO ENTRÉE OPTION | 122Roasted Filet Mignon & Your choice of:
Lobster Medallion, Potato Gratin, Seasonal Vegetable, Tarragon Buerre Rouge
Seared Bass, Roasted Mushroom Polenta Cake, Sautéed Spinach, Calvados Demi
DESSERTS
Passion Fruit Panna Cotta, White Chocolate, Raspberry Gelee
Biscoff Cheesecake, Chocolate Crumble, Dulce De Leche
Tres Leches, Pina Colada Sauce, Strawberry Meringue
Chocolate Custard, Vanilla Cream, Almond Macaron
Banana Cream Pie, Bourbon Chantilly, Fleur De Sel Caramel
PlATEd dinnER
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dinnER BUFFET112 per person | Minimum 25 guests all buffet dinners include:pastry chef's selection of petite desserts warm rolls and sweet cream butterFreshly Brewed Regular and Decaffeinated Coffee Selection of Teas
PLEASE SELECT THE FOLLOWING TO CREATE YOUR DESIRED BUFFET MENU:
1 Soup Selection | 3 Salad Selections | 3 Entrée Selections
ENHANCEMENTS
Additional Soup 6 | Additional Salad 8 | Additional Entrée 10
SOUP
Celery Root And Apple Bisque, Crisp Apple Chips
Heirloom Carrot & Young Ginger, Candied Ginger
She Crab, Oyster Crackers
Roasted Cauliflower Veloute, Z’atar Spiced Florets
Roasted Local Mushroom Bisque, Parmesan Lavosh
SALADS
Mixed Field Greens, Goat Cheese, Roasted Pumpkin Squash, Pomegranate Vinaigrette
Arugula & Spinach, Fresno Peppers, Pomegranate Aerils Roasted Apples, Apple Vinaigrette
Romaine Wedges, Croutons, Shaved Parmesan Cheese, Caesar Dressing
Spinach, Tri color Quinoa, Roasted Beets, Fresh Horseradish, Charred Onion Vinaigrette
Baby Spinach, Crispy Bacon, Gorgonzola Cheese, Red Onion, Sherry Vinaigrette
Wheatberries, Baby Kale, Toasted Hazelnuts, Hearts of Palm, Blood Orange Vinaigrette
ENTREES
Grilled NY Strip, Black Garlic Vinaigrette, Charred Broccolini
Pan Seared Salmon, Toasted Garlic Quinoa, Fall Squash
Huckleberry Glazed Pork Loin, Roasted Brussels Sprouts, Caramelized Onions
Heirloom Carrot Risotto, Sautéed Kale, Dried Cranberry
Roasted Chicken Breast, Marble Potatoes, Swiss Chard, Sage Chicken Jus
Grilled Local Sausage, Poblano Peppers, Braised Kohlrabi, Tarragon Mustard Cream
Roasted Georgia Shrimp, Cauliflower Romenesco, Brown Butter, Capers
Crispy Confit Chicken Legs, Farro, Carolina BBQ
MENUS
BREAKFAST
BRUNCH
LUNCH
BREAKS
AFTERNOON TEA
RECEPTION
dinnER
PLATED
BUFFET
BAR
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MENUS
BREAKFAST
BRUNCH
LUNCH
BREAKS
AFTERNOON TEA
RECEPTION
DINNER
BAR
dRinKS
wINE
dRinK liST
CONSUMPTION BAR PRICINGDeluxe Liquor Beverages | 15 Select Liquor Beverages | 13 Cordials | 15 Domestic Beer | 7 Imported & Micro Brews | 7.5 Sparkling Water | 6.25 Soft Drinks | 6.25
DELUXE BAR BRANDSKetel One Vodka Denizen Rum Patron Silver Tequila Bombay Sapphire Gin Buffalo Trace Bourbon Crown Royal JW Black Scotch
SELECT BAR BRANDS Absolut Vodka Bacardi Superior Rum Milagro Blanco Tequila Beefeater Gin Jack Daniels Whiskey Dewars Scotch
CORDIALS Bailey’s Irish Whiskey Frangelico Disaronno Amaretto Kahlua Romana Sambuca Grand Marnier
PACKAGE BAR PRICING | price per guestPackage Bars include Trinity Oaks Chardonnay & Maggio Cabernet, substitutions are not permitted. Alternate wine selections will be charged by the bottle at retail price.Package Bars do not include Champagne or Cordials.
1st Hour 2nd Hour Each Additional Hour
SELECT BRANDS $26 $20 $10
DELUXE BRANDS $30 $24 $12
page 19 bartender fee of 200 applies per bar | one bartender recommended per every 75 guests
MENUS
BREAKFAST
BRUNCH
LUNCH
BREAKS
AFTERNOON TEA
RECEPTION
DINNER
BAR
DRINKS
WinE
WinE & CHAMPAGnE liST
CHAMPAGNE & SPARKLINGLouis Roederer, Brut Premier, Reims, France | 95 Veuve Clicquot, Brut, Yellow Label, France | 150 Perrier-Jouët, Grand Brut, France | 130 Delamotte, Brut, Reims, France | 185 Perrier-Jouet, Blason Rose | 225 Enza, Prosecco, Treviso, Italy | 53 JLJ, Cremant de Bourgogne, Rosé, France | 85 Mumm, Brut, Napa Valley |72
CHARdonnAYTrinity Oaks, St. Helena, California | 40 The Monterey Vineyards, California | 46 Iconoclast, Russian River | 72 Kumeu Village, Auckland, New Zealand | 61 JJ Vincent, Bourgogne Blanc, Burgundy | 66 Christian Moreau, 1er Cru, Chablis | 125 Paul Hobbs, Russian River | 110 MacRostie, Sonoma Coast | 105
SAUViGnon BlAnCWarwick, Stellenbosch, South Africa | 53 Domaine du Pré Semelé, Loire Valley | 77
AlTERnATiVE WHiTESCantina Andriano, Pinot Grigio, Alto Adige, Italy | 53 Dr. Hermann, Riesling, Mosel, Germany | 60 Pazo Barrantes, Rias Baixas, Spain | 74
CABERNET SAUVIGNONTerrazas, Malbec, Mendoza | 60 Goose Ridge, Columbia Valley, Washington | 44 Avalon, Napa Valley | 60 Iconoclast, Napa Valley | 81 Six Ridges, Alexander Valley | 72 Sequoia Grove, Napa Valley |103 Heitz, Napa Valley |180 Caymus, Napa Valley | 200
PinoT noiRSteelhead Vineyards, Sonoma County | 50 Gloria Ferrer, Carneros | 60 Row Eleven, Russian River Valley | 81 Merry Edwards, Russian River Valley |120 F. Esmonin, Les Gènèvrières, Bourgogne, France | 77Envoy, Spy Valley, Marlborough, New Zealand | 95 Domaine Serene, Evenstad Reserve, Willamette |165
MERloTRed Diamond, Washington | 40 Paso Creek, Paso Robles | 60 Frog’s Leap, Napa Valley | 65
AlTERnATiVE REdS Terrazas, Malbec, Mendoza | 60 Cesca Vincent, Bordeaux Blend, Priorat | 70 Ysios, Tempranillo, Rioja, Spain | 76 Domaine du Vieux Lazaret, Grenache Blend, | 85 Reversanti, Nebbiolo, Barbaresco, Piedmont, Italy | 75
Wines ordered within 5 business days of event will be based upon availability. All food and beverage prices are subject to designated taxable service charge, administrative fee and applicable sales tax. page 20
ConTACT USMENUS
BREAKFAST
BRUNCH
LUNCH
BREAKS
AFTERNOON TEA
RECEPTION
DINNER
BAR
Four Seasons Hotel Atlanta75 Fourteenth Street NEAtlanta, Georgia 30309404.881.9898www.fourseasons.com/atlanta
CATERING DEPARTMENT 404.253.2233
01.10.2018page 21