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| CATERING MENU | PAGE 9 |
| HORS DOEUVRES RECEPTIONS | BUFFET AND FULL SERVICE MEALS |
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| Catering Menu last updated: 8/01/07 |
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| Per Person | |
| Pork Tenderloin Diane | $13.25 |
| Medallions of tender pork seasoned and topped with a hint of Dijon cream sauce and chives. | ||
| Herb Crusted Pork Roast | $11.95 |
| Eight ounce pork loin steaks baked with a flavorful fresh herb rub and glaze. | ||
| Danish Babyback Pork Ribs | $13.95 |
| 1/2 racks of tender simmered pork ribs glazed with a rich barbecue sauce. | ||
| Pulled Gourmet Pork BBQ Loin | $7.45 |
| Tender gourmet pork BBQ tossed lightly with a savory tomato-based barbecue sauce and served with large gourmet buns. | ||
| Hickory Smoked Ham Steaks | $9.95 |
| Tender premium smoked ham steamed to perfection and served with a light brineglaze. | ||
| Shrimp and Salmon Scampi | $13.25 |
| Jumbo shrimp and salmon filets simmered in a traditional garlic butter scampi sauce. | ||
| POTATOES AND SIDE DISHES |
| Potatoes O'Brien | $2.30 |
| Cubed Idaho potatoes sautéed with bell peppers, pimentos and onions. | ||
| Whipped Potato Casserole | $2.05 |
| Tasty potato dish blended with sour cream and topped with shredded cheddar cheese and drizzled with butter. | ||
| Rice Pilaf | $2.05 |
| Long grain rice sautéed with caramelized onions and steamed to perfection. | ||
| Parsley Baked Red Potatoes | $2.30 |
| Partial peeled red potatoes halved and simmered and baked with butter, herbs and fresh parsley. | ||
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| Chef Tony McClanahan | (865) 984-7480 |
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| Copyright © 2006 |