Dinners - BayView Event Center

PLATED DINNERS

All Plated Dinners include a House Salad with Cherry Tomatoes,
Cucumbers, Croutons and Ranch Dressing, Fresh Rolls
with Butter, Chef paired Starch and Vegetable, Coffee and Hot Tea

Gourmet Starters

Tossed Caesar Salad with Fresh Shaved Parmesan Cheese and Homemade Croutons
Mixed Greens tossed with Raspberry Vinaigrette, Strawberries, Toasted Almonds, Red Onion
Baby Spinach tossed with Tangy Vinaigrette, Mandarin Oranges, Red Onion, Toasted Almonds
Mixed Greens with Honey Glazed Pears, Candied Walnuts, Gorgonzola and Peppercorn Dressing
Heirloom Tomato Basil Soup Garnished with Parmesan Lace,
Minnesota Wild Rice Soup with Chicken

Entrées

Champagne Chicken
Sautéed Boneless Chicken Breast with Sparkling Champagne Cream Reduction
(Wine Recommendation: Full Bodied White or Medium Bodied Red)

Chicken Christina
Boneless Breast of Chicken topped with Sliced Ham, Swiss Cheese and a Cognac Caper Sauce
(Wine Recommendation: Full Bodied White or Medium Bodied Red)

Chicken Florentine
Baby Spinach and Feta wrapped in a Boneless Chicken Breast, finished with a Roasted Red Pepper Cream Sauce
(Wine Recommendation: Full Bodied White or Medium Bodied Red)

Harvest Chicken
Minnesota Wild Rice Stuffing wrapped in a Boneless Chicken Breast, topped with a Sherry Cream Sauce
(Wine Recommendation: Full Bodied White or Medium Bodied Red)

Pork Tenderloin Medallions
Tender Roasted Pork Tenderloin with a Savory Herb Crust and Apricot Glaze
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Yellow Fin Tuna
Grilled Yellow Fin Tuna Fillet topped with a Mango Coulis
(Wine Recommendation: Light Bodied White or Full Bodied White)

South Seas Salmon
Lightly Seasoned, fresh Grilled Salmon Fillet served with Tropical Salsa
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Pistachio Crusted Walleye
Authentic Canadian Walleye with Homemade Pistachio Crust and Lemongrass Butter Glaze
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Jumbo Shrimp Scampi
Jumbo Shrimp baked with Lime and topped with Gourmet Scampi Sauce served over a Bed of Linguine
(Wine Recommendation: Full Bodied White or Medium Bodied Red)

Rosemary Roasted Prime Rib
Seared and Slow Roasted Prime Rib served with Au jus and Horseradish
(Wine Recommendation: Full Bodied Red)

Grilled New York Strip
(Wine Recommendation: Full Bodied Red)

Filet Mignon
The most tender of all cuts of Beef, wrapped in Apple Smoked Bacon
(Wine Recommendation: Full Bodied Red)

Vegetarian Entrées
Pasta al Fresco
Linguine tossed with Sun-dried Tomatoes, Scallions, Kalamata Olives, Artichoke Hearts, Garden Peas and Fresh Basil topped with a Light Wine Garlic Sauce and Shaved Asiago Cheese
(Wine Recommendation: Light Bodied White)

Quinoa and Curried Vegetables
Sautéed Baby Spinach layered with Quinoa and Green Curried Vegetables, topped with Ginger infused Smashed Yukon Potatoes
(Wine Recommendation: Light Bodied White)

Eggplant Parmesan
Italian Breaded Eggplant topped with Homemade Marinara Sauce and Mozzarella Cheese, served Lasagna Style
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Stuffed Squash
A Sweet Chayote Squash stuffed with Chopped Mushrooms, Onions, Peppers and Garlic, topped with Parmesan Cheese
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Stuffed Shells
A blend of four cheeses and fresh herbs stuffed in Pasta Shells with a Rich Tomato Sauce served with Vegetable du Jour
(Wine Recommendation: Medium Bodied White or Medium Bodied Red)

Vegetable Lasagna (minimum 10)
Yellow Squash, Zucchini and Mushrooms with Mozzarella and Ricotta Cheeses between Layers of Pasta, topped with a Vegetable Corn Sauce
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Split Entrées
Approximately 4 oz. portions of each entrée

Chicken Florentine & Pistachio Walleye
Spinach and Feta stuffed Chicken Breast with Roasted Red Pepper Cream Sauce & Pistachio Crusted Walleye Fillet with Lemongrass Butter Glaze
(Wine Recommendation: Light Bodied White or Medium Bodied Red)

Filet Mignon & Champagne Chicken
4 oz Petite Filet Mignon & Sautéed Chicken Breast with Sparkling Champagne Cream Reduction
(Wine Recommendation: Full Bodied White or Full Bodied Red)

Filet Mignon & South Seas Salmon
4 oz Petite Filet Mignon & Fresh Grilled Salmon Fillet served with Tropical Salsa
(Wine Recommendation: Medium Bodied Red)

Surf & Turf
4 oz Petite Filet Mignon & Jumbo Shrimp with Gourmet Scampi Sauce
(Wine Recommendation: Full Bodied White or Full Bodied Red)

*Ask your Coordinator about creating a custom Split Entrée with any of the above plated dinner entrées
*Kids Meals are available for ages 10

Select one of the following to
accompany your Entreé:

Braised Garden Medley
Zucchini, Yellow Squash and Carrots
braised in Olive Oil

Sautéed California Mix
Cauliflower, Broccoli, Carrots and Peas
sautéed in Butter

Green Bean Bundles
Green Beans cooked al dente with Red Pepper
Wands, bundled with a ring of Squash

Honey Glazed Golden Carrots
Mandolin Carrot Coins candied and flashed with
Brandy served with Fresh Parsley

Sugar Snap Peas with Mandolin Carrots
Sautéed Sugar Snap Peas and Carrots
with an Oriental Glaze

Asparagus Bundles
Sautéed Asparagus Spears with Red Pepper
Wands

Select one of the following to
accompany your Entrée:

Roasted New Potatoes
Seasoned New Potatoes, roasted with
Rosemary and Thyme

Wild Rice
Minnesota Wild Rice Blend

Garlic Mashed Potatoes
Skin on Potatoes, smashed with Sour Cream,
Garlic and Butter

Sweet Potatoes
Mashed Sweet Potatoes with Butter, Honey and
a touch of Nutmeg

Classic AuGratins
Scalloped Potatoes with Cream, Butter, Parmesan
and Mozzarella Cheeses

Pommes Anna
Layers of thinly sliced Potatoes, baked so they
are crispy on the outside and soft and buttery
on the inside

Fingerling Potatoes
Seasonal Fingerlings, Seasoned and Roasted

BUFFET DINNERS

Minimum of 50 guests
All Buffets include Fresh Rolls with Butter, Coffee and Hot Tea Station

Entrées
*Honey Baked Ham with Whole Grain Mustard
*Oven Roasted Turkey Breast with Cranberry Sauce
*Carved Top Round of Beef with Horseradish Cream
*Carved Roasted Prime Rib of Beef Au jus with Horseradish Cream
*Carved Tenderloin of Beef with Au jus
Herb Crusted Pork Tenderloin Medallions with Apricot Glaze
Sautéed Chicken Breast with Sparkling Champagne Cream Reduction
Grilled Fillet of Salmon with Tropical Salsa
Pistachio Crusted Walleye with Lemongrass Butter Glaze
Farfalle Pasta with Grilled Chicken and Vegetables with Basil Pesto Cream and Toasted Pine Nuts
Vegetarian Lasagna with Yellow Squash, Zucchini and Mushrooms topped with a Corn Sauce

Salads – choice of 2
Greek Pasta Salad
Seasonal Fruit Display
Vegetable Crudités with Ranch Dip
Caesar Salad with Fresh Shaved Parmesan Cheese and Croutons
House Salad with Cherry Tomatoes, Cucumbers, Croutons and Assorted Dressings
Mixed Greens with Raspberry Vinaigrette, Strawberries and Toasted Almonds
Baby Spinach with Tangy Vinaigrette, Mandarin Oranges and Toasted Almonds

Accompaniments – choice of 2
Garlic Mashed Potatoes
Parsley Buttered Baby Red Potatoes
Herb Roasted New Potatoes
Minnesota Wild Rice Blend
Saffron Rice Pilaf
Classic AuGratins
Pommes Anna

Green Beans Almandine
Steamed Vegetable Medley
Sautéed Market Vegetables
Honey Glazed Golden Carrots
Sugar Snap Peas and Mandolin Carrots
Asparagus Spears with Red Pepper Wands

Additional Buffet Selections can be added and charged accordingly.
Ask your Coordinator about theme buffets!




	PLATED DINNERS All Plated Dinners include a House Salad with Cherry Tomatoes, Cucumbers, Croutons and Ranch Dressing, Fresh Rolls with Butter, Chef paired Starch and Vegetable, Coffee and Hot Tea Gourmet Starters Tossed Caesar Salad with Fresh Shaved Parmesan Cheese and Homemade Croutons Mixed Greens tossed with Raspberry Vinaigrette, Strawberries, Toasted Almonds, Red Onion Baby Spinach tossed with Tangy Vinaigrette, Mandarin Oranges, Red Onion, Toasted Almonds Mixed Greens with Honey Glazed Pears, Candied Walnuts, Gorgonzola and Peppercorn Dressing Heirloom Tomato Basil Soup Garnished with Parmesan Lace, Minnesota Wild Rice Soup with Chicken Entrées Champagne Chicken Sautéed Boneless Chicken Breast with Sparkling Champagne Cream Reduction (Wine Recommendation: Full Bodied White or Medium Bodied Red) Chicken Christina Boneless Breast of Chicken topped with Sliced Ham, Swiss Cheese and a Cognac Caper Sauce (Wine Recommendation: Full Bodied White or Medium Bodied Red) Chicken Florentine Baby Spinach and Feta wrapped in a Boneless Chicken Breast, finished with a Roasted Red Pepper Cream Sauce (Wine Recommendation: Full Bodied White or Medium Bodied Red) Harvest Chicken Minnesota Wild Rice Stuffing wrapped in a Boneless Chicken Breast, topped with a Sherry Cream Sauce (Wine Recommendation: Full Bodied White or Medium Bodied Red) Pork Tenderloin Medallions Tender Roasted Pork Tenderloin with a Savory Herb Crust and Apricot Glaze (Wine Recommendation: Light Bodied White or Medium Bodied Red) Yellow Fin Tuna Grilled Yellow Fin Tuna Fillet topped with a Mango Coulis (Wine Recommendation: Light Bodied White or Full Bodied White) South Seas Salmon Lightly Seasoned, fresh Grilled Salmon Fillet served with Tropical Salsa (Wine Recommendation: Light Bodied White or Medium Bodied Red) Pistachio Crusted Walleye Authentic Canadian Walleye with Homemade Pistachio Crust and Lemongrass Butter Glaze (Wine Recommendation: Light Bodied White or Medium Bodied Red) Jumbo Shrimp Scampi Jumbo Shrimp baked with Lime and topped with Gourmet Scampi Sauce served over a Bed of Linguine (Wine Recommendation: Full Bodied White or Medium Bodied Red) Rosemary Roasted Prime Rib Seared and Slow Roasted Prime Rib served with Au jus and Horseradish (Wine Recommendation: Full Bodied Red) Grilled New York Strip (Wine Recommendation: Full Bodied Red) Filet Mignon The most tender of all cuts of Beef, wrapped in Apple Smoked Bacon (Wine Recommendation: Full Bodied Red) Vegetarian Entrées Pasta al Fresco Linguine tossed with Sun-dried Tomatoes, Scallions, Kalamata Olives, Artichoke Hearts, Garden Peas and Fresh Basil topped with a Light Wine Garlic Sauce and Shaved Asiago Cheese (Wine Recommendation: Light Bodied White) Quinoa and Curried Vegetables Sautéed Baby Spinach layered with Quinoa and Green Curried Vegetables, topped with Ginger infused Smashed Yukon Potatoes (Wine Recommendation: Light Bodied White) Eggplant Parmesan Italian Breaded Eggplant topped with Homemade Marinara Sauce and Mozzarella Cheese, served Lasagna Style (Wine Recommendation: Light Bodied White or Medium Bodied Red) Stuffed Squash A Sweet Chayote Squash stuffed with Chopped Mushrooms, Onions, Peppers and Garlic, topped with Parmesan Cheese (Wine Recommendation: Light Bodied White or Medium Bodied Red) Stuffed Shells A blend of four cheeses and fresh herbs stuffed in Pasta Shells with a Rich Tomato Sauce served with Vegetable du Jour (Wine Recommendation: Medium Bodied White or Medium Bodied Red) Vegetable Lasagna (minimum 10) Yellow Squash, Zucchini and Mushrooms with Mozzarella and Ricotta Cheeses between Layers of Pasta, topped with a Vegetable Corn Sauce (Wine Recommendation: Light Bodied White or Medium Bodied Red) Split Entrées Approximately 4 oz. portions of each entrée Chicken Florentine & Pistachio Walleye Spinach and Feta stuffed Chicken Breast with Roasted Red Pepper Cream Sauce & Pistachio Crusted Walleye Fillet with Lemongrass Butter Glaze (Wine Recommendation: Light Bodied White or Medium Bodied Red) Filet Mignon & Champagne Chicken 4 oz Petite Filet Mignon & Sautéed Chicken Breast with Sparkling Champagne Cream Reduction (Wine Recommendation: Full Bodied White or Full Bodied Red) Filet Mignon & South Seas Salmon 4 oz Petite Filet Mignon & Fresh Grilled Salmon Fillet served with Tropical Salsa (Wine Recommendation: Medium Bodied Red) Surf & Turf 4 oz Petite Filet Mignon & Jumbo Shrimp with Gourmet Scampi Sauce (Wine Recommendation: Full Bodied White or Full Bodied Red) Ask your Coordinator about creating a custom Split Entrée with any of the above plated dinner entrées Kids Meals are available for ages 10 Select one of the following to accompany your Entreé: Braised Garden Medley Zucchini, Yellow Squash and Carrots braised in Olive Oil Sautéed California Mix Cauliflower, Broccoli, Carrots and Peas sautéed in Butter Green Bean Bundles Green Beans cooked al dente with Red Pepper Wands, bundled with a ring of Squash Honey Glazed Golden Carrots Mandolin Carrot Coins candied and flashed with Brandy served with Fresh Parsley Sugar Snap Peas with Mandolin Carrots Sautéed Sugar Snap Peas and Carrots with an Oriental Glaze Asparagus Bundles Sautéed Asparagus Spears with Red Pepper Wands Select one of the following to accompany your Entrée: Roasted New Potatoes Seasoned New Potatoes, roasted with Rosemary and Thyme Wild Rice Minnesota Wild Rice Blend Garlic Mashed Potatoes Skin on Potatoes, smashed with Sour Cream, Garlic and Butter Sweet Potatoes Mashed Sweet Potatoes with Butter, Honey and a touch of Nutmeg Classic AuGratins Scalloped Potatoes with Cream, Butter, Parmesan and Mozzarella Cheeses Pommes Anna Layers of thinly sliced Potatoes, baked so they are crispy on the outside and soft and buttery on the inside Fingerling Potatoes Seasonal Fingerlings, Seasoned and Roasted BUFFET DINNERS Minimum of 50 guests All Buffets include Fresh Rolls with Butter, Coffee and Hot Tea Station Entrées Honey Baked Ham with Whole Grain Mustard Oven Roasted Turkey Breast with Cranberry Sauce Carved Top Round of Beef with Horseradish Cream Carved Roasted Prime Rib of Beef Au jus with Horseradish Cream Carved Tenderloin of Beef with Au jus Herb Crusted Pork Tenderloin Medallions with Apricot Glaze Sautéed Chicken Breast with Sparkling Champagne Cream Reduction Grilled Fillet of Salmon with Tropical Salsa Pistachio Crusted Walleye with Lemongrass Butter Glaze Farfalle Pasta with Grilled Chicken and Vegetables with Basil Pesto Cream and Toasted Pine Nuts Vegetarian Lasagna with Yellow Squash, Zucchini and Mushrooms topped with a Corn Sauce Salads – choice of 2* Greek Pasta Salad Seasonal Fruit Display Vegetable Crudités with Ranch Dip Caesar Salad with Fresh Shaved Parmesan Cheese and Croutons House Salad with Cherry Tomatoes, Cucumbers, Croutons and Assorted Dressings Mixed Greens with Raspberry Vinaigrette, Strawberries and Toasted Almonds Baby Spinach with Tangy Vinaigrette, Mandarin Oranges and Toasted Almonds Accompaniments – choice of 2 Garlic Mashed Potatoes Parsley Buttered Baby Red Potatoes Herb Roasted New Potatoes Minnesota Wild Rice Blend Saffron Rice Pilaf Classic AuGratins Pommes Anna Green Beans Almandine Steamed Vegetable Medley Sautéed Market Vegetables Honey Glazed Golden Carrots Sugar Snap Peas and Mandolin Carrots Asparagus Spears with Red Pepper Wands Additional Buffet Selections can be added and charged accordingly. Ask your Coordinator about theme buffets!