A1 SPECIALTY SALADS, BREAKS, SANDWICH BUFFETS (Requires 100 people, minimum) Menu prices are subject to change, service charge and applicable sales taxes Prices listed are per person cost. Breaks and Plated salads are considered “workday” Events, and will be booked during the Hours of 10AM-3PM. The reception/Sandwich Buffets** may be Booked at any time. Due to Health Codes, food items will be displayed for consumption a maximum of 2 Hours, or for 20 minutes after the last person in a Buffet line receives their food. The included Beverage service is limited to coffee, punch, and water, and Service ends when the food is withdrawn. Coffee Break. Coffee, punch served with Platters of Fresh Cookies and Brownies. Sweet Break. Coffee, punch served with Platters of Petite Cinnamon Rolls and Pecan Rolls. Snack Buffet. Tortilla chips, assorted Potato chips, Mixed Nuts, and Baked Large Pretzels served with Mustard, Fresh Salsa, warm Chili Con Queso, and French Onion Dip. Includes Coffee and Punch. The Continental. Muffins, sliced Fresh Fruit and Melons, Mini Bagels, Cream Cheese, sliced bakery Sweet Breads, Whipped Butter and Preserves. Includes Coffee and Punch. Chicken Caesar Salad. Classic Caesar Salad, Herb Croutons, Parmesan Cheese, and topped with 6ozs of Julienne Grilled Chicken Breast. The Ballroom Cobb Salad. Mixed Greens, Bars of Swiss and Cheddar Cheese, Julienne of Ham and Turkey Breast {3oz ea}, Summer Onion, hard cooked eggs with Tomato Wedges, Radishes and Olives. Colossal Croissant. Chicken or Ham Salad, Lettuce, Tomato and Swiss cheese served on a Fresh Croissant. Chips and Crudite of Vegetables w/Dip. Shrimp Feast. Marinated Salad Shrimp tossed with Fresh Caesar Salad, Herb Croutons and Parmesan Cheese, then topped with three of our Jumbo Grilled and Chilled Shrimp |
A2 **Chicken and Beef Sandwich Buffet. Classic Caesar Salad, Traditional Garden Greens with Toppings and Dressings. Chips, Sandwich Buns, sliced Cheddar and Swiss Cheeses. Seasoned, Grilled Chicken Breasts, Cajun Style Bacon, and Ground Beef in a Bold Tomato Sauce. Lettuce, Tomato, and Sliced Red Onions, Barbeque Sauce, Herb Garlic Mayonnaise, and Pickle Spears. Crudite with Dipping Sauce [Carrots, Celery Sticks, Broccoli and Cauliflower Buds] Includes Coffee and Punch. **Ballroom Taco Buffet. Traditional Garden Greens with Toppings and Dressings. Soft Tortilla Shells and Crisp Taco Shells. Refried Beans, Seasoned Ground Beef, Seasoned Julien Chicken Breasts, Red Beans and Rice, Diced Tomatoes, Salsa, Sour Cream, and Shredded Cheddar Cheese. Crudite with Dipping Sauce [Carrot, Celery Sticks, Broccoli, and Cauliflower Buds] Includes coffee and Punch. **Ballroom Deli Buffet. Classic Caesar Salad, Potato Salad, sliced Roast Beef, Ham,Turkey, and Genoa Salami. Sliced Cheddar, Swiss, and American Cheeses, Lettuce, Tomatoes, Red Onions, and Pickle Spears. Hard Cooked Eggs, Scallions and Radishes, Mustard, Mayonnaise, and Horseradish. Assorted Breads, and Sandwich Buns, Chips, and Crudite with Dipping Sauce [Carrot, Celery Sticks, Broccoli and Cauliflower Buds]. Includes Coffee and Punch. |
A3 SHAKOPEE BALLROOM & BANQUET CENTER BELOW APPETIZERS (HORS D’OEUVRE) ARE PRICED PER 100 PIECES APPETIZERS-COLD Gulf Shrimp Cocktail Basil Marinated Shrimp Grilled and Chilled with Black Bean Salsa and Cocktail Sauce Bay Shrimp & Crab Canapés Belgian endive with Boursin Cheese Prosciutto Ham with Fresh Mellon Pesto Chicken in Baguettes Crostini with Tomato and Garlic Seared Tuna with Aioli Mayo Finger Sandwiches Turkey Breast with Fresh Berry Canapés Smoked Salmon and Caper Canapes Carpaccio Canapés Smoked Chicken Breast on Cocktail Bread Ham Wrapped Asparagus Tips Strawberry and Brie Canapés Boursin Stuffed Cherry Tomatoes Old Fashioned Deviled Eggs Deli Spirals |
A4 APPETIZER-HOT Coconut Breaded Shrimp Jumbo Scallops wrapped in Bacon Seared Sea Bass Medallions in Citrus Butter Barbeque Baby Back Pork Rib Blackened Chicken Breast Nuggets w/Mango Chutney Crab Stuffed Mushroom Caps Egg Rolls with Plum Sauce Almond Breaded Chicken Tenders Rumaki Blackened Chicken Breast Quesadillas Chorizo Stuffed Mushroom Caps Meatballs, Italian Style or Barbequed Chicken Drummies Buffalo Wings Pineapple Chicken BrochettesIn Teriyaki Sauce Cream Cheese and Crab Wonton Teriyaki Beef Brochettes Spicy Jerk Chicken Fingers PLATED COLD APPETIZERS, PRICE IS PER PERSON Basil marinated shrimp, grilled and chilled, served with Carpaccio Canapés, Black Bean Salsa, and Cocktail Sauce. Traditional Gulf Shrimp with Cocktail Sauce, and Black Bean Salsa. Smoked Salmon on Toast Points and Gorgonzola Croutons. |
A5 GARDE MANGER PERSENTATION (Price is per 100 people) – Fresh Vegetable Crudités with two zesty dipping sauces. An array of eight, Select crisp seasonal vegetables, to include: Bite sized carrots, radishes, Cucumbers, Cherry tomatoes, and flowerets of broccoli and cauliflower. – Whole Baked Brie Wheel en Croute. Brie wheel topped with glazed apricots, and encased in puff pastry. Garnished with fresh seasonal berries, and served with assorted crackers. – Fresh Seasonal Fruit Display with assorted Yogurt Sauces for dipping and Seasonal berries. – International Cheese Display. Five international and domestic cheeses, to include Gruyere, Cheddar, and Brie. Garnished with Genoa and Hard Salami, plus an array of crackers and cocktail breads. – Smoked Salmon and Chicken Display surrounded with assorted Canapés, Capers, chopped egg, red onion, tomatoes, cream cheese and mini Bagels. – Antipasto Display. Genoa and Hard Salami, Ham Cornucopias, Baby Gouda Cheese, assorted large Olives and Cherry Peppers, Pepperoncini, Marinated Vegetable and Artichoke Hearts, with Cocktail Breads and Herb Mayonnais. |
| A6 Carving As an Individual Station, or at the end of your Buffet Line. Price is per 100 People, in addition to any other foods. Additional fee for Carving of $25.00 per hour Chef’s fee Chef’s Carving Station will be stocked to serve as a stand- alone petite Sandwich station with the appropriate sauce[s] and dollar buns or petite rolls. – Slow Roasted Turkey Breast. Flavored mayonnaise, spicy mustard. – Honey Glazed Baked Ham. Spicy mustard, horseradish cream sauce, and aioli mayonnaise. – Pacific Rim Spiced Pork loin. Cherry Sauce. Spicy mustard, BBQ sauce. – Roasted Round of Beef {Med to MedRar, unless specified}. Aioli mayonnaise, spicy mustard, horseradish cream sauce. – Roasted New York Striploin {Med to MedRar, unless specified}. Horseradish cream sauce, aioli mayonnaise, spicy mustard. |
| B1 CREATE YOUR OWN DINNER BUFFET Ask about pricing if you would like a 3rd or even a 4th Entree Prices listed are per person cost. Minimum food on Friday is $2,000 Minimum food on Saturday is $3,000 Menu prices are subject to change, service charge applicable sales taxesCREATE YOUR OWN DINNER BUFFET Ask about pricing if you would like a 3rd or even a 4th Entree Prices listed are per person cost. Minimum food on Friday is $2,000 Minimum food on Saturday is $3,000 Menu prices are subject to change, service charge applicable sales taxes One Entree Please select one salad, one potato, one vegetable, and one Entrée from our list, rolls and butter are included. Coffee & Punch are provided during social hour Two Entrees Please select one salad, two potatoes two vegetables and two Entrée from our list, rolls and butter are included Coffee & Punch are provided during social hour |
| B2 Buffet Selections Blackened Pork loin Medallions with Cherry Glaze Chicken Condon Blue – Chicken Breasts Stuffed with Quality Ham Slices and Swiss Cheese Chicken Florentine – Baked Chicken Breasts Stuffed with Spinach and Gorgonzola Cheese, topped with Julienne Peppers and Rich Chardonnay Sauce Fried or Roasted Chicken – Eight pieces cut Chicken seasoned with Herbs and Spices, oven roasted or deep fried to a Golden Brown Cajun Chicken Breast – Grilled Chicken breasts, lightly seasoned with a little “Cajun Heat” and topped with Pineapple-Scallion Salsa Barbeque Chicken – Eight piece cut Chicken is Seasoned Country Style, oven Roasted with the final few minutes being smothered in Southern Style Barbeque Sauce Grilled Andouille and Chicken – Not for the faint-hearted! Spicy Andouille Sausage and Chicken Breast Fingers Sautéed with Cajun Tasso for Hearty “Heat”, Topped with Sweet Apple Cinnamon Compote to help put out the “Fire” Calypso Pork loin – Medallions of Porkloin topped with Red Onion and Dijon Mustard, and then dusted with Buttered Breadcrumbs and Sautéed. Served on a Bed of spicey Red Beans Roast Turkey Breast - Whole Turkey Breasts, slow roasted to hold in the Juices, Sliced on a bed of Country Style Stuffing and topped with Gravy Hawaiian Ham – Baked ham with Pineapple juice and Brown sugar glaze, topped with fresh baked Pineapple tidbits |
| B3 Roast Beef – Sliced Choice Sirloin, Medium to Med Well [unless otherwise directed] served in its own Rich Sauce with Sautéed Mushrooms and Onions Pasta and Meatball – Angel Hair Pasta served with our own 2 oz Meatballs in Rich Basil and Garlic Tomato Sauce Beef Burgundy Tips – Choice Beef Tips Sautéed with Mushrooms and Onions, deglazed with Red Wine, and a touch of Cream to form a Rich Sauce Beef London broil – Flank Steak Marinated at least 24 hours, roasted at high heat, Sliced and topped with Mushroom and Caramelized Onion Demi |
| B4 LL Dinner Selections are for a MINIMUM Of $2,000 on Friday and $3,000 on Saturday. This includes: Salad, Potatoes, and Vegetables, Entrée, Rolls & Butter. Coffee and Punch will be provided during social hour. Salad dressings provided: French, Buttermilk Ranch, Golden Italian and Caesar Plated, Sit-Down Selections, price is per person Check with sales representative for Salad, Potatoes. & Vegetables available Italian Classic. Angel Hair Pasta with Home Made Meatballs {6oz} in our Rich Basil and Garlic Tomato Sauce, served with grilled Italian Sausage and Zucchini Planks {4oz} Garlic Bread in the side. {No choice Pot./Veg./Rolls} Whole Chicken. One-half Chicken hand rubbed with Seasonings and Herbs, dusted with a light breading and Oven Roasted. Dijon Chicken Breast. A full Half Pound Chicken Breast gently seasoned with Spices, Grilled, and topped with Dijan Cream Sauce. Roast Turkey. Oven Roasted Turkey Breast Sliced {8oz} and shingled on a Bed of Country Style Stuffing. And topped with its own Gravy. Roast Pork loin. Garlic and Rosemary roasted Pork loin cut into Medallions {8oz} and topped with Pork Demi-Glace Sirloin Beef. Choice Beef roasted to specified Temp, then sliced in Strips {8oz} and covered in our Rich Mushroom and Caramelized Onion Beef Demi. Sirloin Steaks – Grilled Choice Top Sirloin Steaks {8 0z} smothered in Caramelized Onion and Mushroom Demi – Glace |
| B5 Barbeque Baby Ribs. A full Half Slab of slowly roasted pork ribs, dry Seasoned, then topped with tangy classic southern style barbeque sauce Baked Salmon Wellington. Fresh Atlantic Salmon {8-9oz} wrapped in Puff Pastry, and Baked to a Golden Brown. Served in a Pool of Champagne Cream Sauce Minnesota Walleye or Atlantic Salmon. Walleye or Salmon {8-90z avg.} Fillets baked in Lemon-butter and White Wine, served with our Lemon-Dill Cream Sauce. Choice New York Steak. Hand trimmed Strip Steak {10oz avg.} rubbed With Seasonings and Grilled to MedRare {unless specified}, topped with Mushroom and Caramelized Onion Beef Demi. Also available Blackened. Shrimp Classic. Eight Colossal 16-18ct Shrimp marinated in Basil and Olive oil. Sauteed in butter, herbs, lemon and white wine served with our Lemon Aioli Mayonnaise Scampi Style King Prime Ribs. Twelve Ounces of Choice, Seasoned Ribeye slow roasted to MedRare {unless specified}, and served in it’s own Demi-Glace with Horseradish Sour cream. Surf and Turf. Four of our Basil Marinated Colossal 16-18ct Shrimp, with two of our Choice Medallions {4-5oz avg.} of Beef Tenderloin Filets. The best of Both Worlds, served with our Mushroom and Caramelized Onion beef demi for the Filet, and Lemon Aioli Mayo For the Shrimp, or cocktail sauce. Filet Mignon. Whole Choice Beef Tenderloins, Seasoned, Bacon Wrapped and Seared to hold in the Juices. Then these four Pound Briands of beef are slow roasted to MedRare {unless specified} and portioned into Medallions {10oz avg.total}, and served with our Beef Demi-Glace with Mushrooms and Caramelized Onions. |
B6. Salads Dressings: Buttermilk Ranch, Golden Italian, French, and Caesar * Traditional Tossed Garden Greens, toppings: Red Onions, Shredded Cheddar, Sliced Cucumbers, Tomato wedges * Pasta and Vegetable Vinaigrette * Caesar w/Classic Dressing POTATOE/ RICE [Chef’s Choice for Plated Meals] * Wild Rice Blend * Creamed Hash Browns * Redskin Garlic Smashed * Oven Roasted Reds * Parsley Buttered * Augratin * Regular Mashed or Chive Mashed * Buttered Egg noodles VEGETABLES [Chef’s Choice for Plated Meals] * Corn O’Brian {Corn, Peppers, Onion, Bacon} * Country Green Beans {Beans, Onion, Bacon} * Broccoli Spears with Roasted Red Peppers *Green Bean Casserole * Niblet Corn California Blend {broccoli, cauliflowers, carrots, and celery} |