6/1 Banquet Luncheon
Nothing too fancy. Luncheons usually aren't as extravagent in menus compared to dinner. When it's relatively large, we keep presentation simple, not like in the restaurant or for smaller functions (less than 100). Today's luncheon was for about 300 people. Pasta is usually the hardest thing to do for large plated banquets because it's one of those things that you can't pre-plate in a warmer or holding cart. We usually serve about 3 tables at a time for plated banquet meals, with normally 8-10 people per table.
Iceberg Wedge Cobb Salad with a Creamy Bleu Cheese Dressing
Seafood Fettucine with a Vodka-Tomato-Cream Sauce and Crispy Parmesan-Garlic Puff Pastry "Chopsticks"
Dark Chocolate Ice Cream Bomb with Caramelized Bananas and a Vanilla Creme Anglaise
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe