Venetian River Club Banquet Menus Banquets Menu | Page 5

Simply Stationed
Guests may help themselves to an elegant display of assorted options during cocktail hour.
Chef James Music’s Famous Spinach & Artichoke Dip
Rich & Creamy, Served Warm with Baskets of Artisan Breads, Crackers, Crostinis, & Crisp Lavash
One Pan Serves 75 People
Southwest Chips & Salsa
Homemade Tri-Color Corn Tortilla Chips, Black Bean & Roast Corn Salsa, Tropical Pineapple Salsa,
Greenhouse-Grown Tomato Pico. With Guacamole, Sour Cream, & Roasted Red Pepper Salsa
Shrimp “Cocktails”
Chilled Martini Glasses with Cocktail Sauce and Chopped Greens.
Jumbo Tiger Prawns, Sliced Lemon, Horseradish, and Creamy Horsey Sauce
Antipasto
Rolled Salami, Capicolla, Prosciutto, Assorted Olives, Pepperoncini, Cipollini Onion, and Roasted Red
Pepper. Hard Italian Cheeses and Baskets of Artisan Breads and Crostini
Two Small Displays
One Large Display
Fruit Display with Hard & Soft Cheeses
Bruschetta Bar
Crispy Olive Oil Brushed Slices of Italian Baguette and Crostini
With Traditional Venetian Bruschetta, Provencal Tapenade (with or without anchovy),
Italian Cannellini Garlic Hummus, and Mediterranean Chickpea and Roasted Red Pepper Hummus
Casual Burger Buffet
“Baby” Angus Sliders on Hawaiian Sweet Rolls
Cold Platters of Sliced American, Cheddar, and Swiss Cheese, Lettuce, Tomato, and Onion.
With Ketchup, Mustard, Mayonnaise, Ranch Dressing, and Barbeque Sauce