Plated Lunch & Dinner Menus

All plated menus are served with fresh rolls & butter, Iced Tea and Coffee

1^st Course Salads

Tournament Salad

Cinnamon Pecans, Purple Onions, Mozzarella Cheese, Tomato, Cucumber and Croutons

on a Bed of Mixed Greens

Classic Caesar Salad

Romaine Lettuce with Croutons, Romano Cheese and Classic Caesar Dressing

CCR House Salad

Black Olives, Purple Onions, Cheddar Cheese, Tomato and Cucumbers on a Bed of Mixed Greens

Bowtie Spinach Salad

Baby Spinach, Farfalle Pasta, Feta Cheese, Marcona Almonds & Fresh Berries

Pecan Crusted Goat Cheese Salad

Mesculun Greens, Pecan Crusted Georgia Goat Cheese Medallion, Georgia Peach Chutney &

Apple Cider Vinaigrette

Dressings:   Balsamic Vinaigrette, Apple Cider Vinaigrette, Raspberry Vinaigrette,

Tournament, Buttermilk Ranch, Blue Cheese

2^nd Course Entrées

Please choose one vegetable and one starch to be plated with entrees

Chicken Picatta

Chicken Breast Dredged in Seasoned Flour & Pan Seared with Lemon Butter Caper Sauce

Half of Roasted Chicken

Herb Marinated, Bone-In, Oven Roasted Chicken Half with Choice of Sauce

Springer Mountain Chicken

Pan Seared, Bone-in, French-cut Chicken Breast with Choice of Sauce

Smithfield Pork Loin

Herb Crusted and Slow Roasted Pork with Choice of Sauce

Prime Rib

10oz Cut of Slow Roasted Meyer Ranch Prime Rib with Au Jus and Creamy Horseradish

NY Sirloin

6/8oz of Oven Roasted Beef Sirloin with Au Jus and Creamy Horseradish

Filet Mignon

Grilled 5/7oz Filet of Beef Tenderloin with Choice of Sauce

Maryland Crab Cakes

Pan Seared, Jumbo Lump, Panko Breaded Crab Cakes with Creole Remoulade

Norwegian Salmon

Filet of Salmon Grilled or Pan Seared with Choice of Sauce

Georgia Mountain Trout

Pan Seared with Lemon Thyme Sauce

Gulf Shrimp Scampi

Jumbo Shrimp in a Garlic, Butter, Lemon and White Wine Sauce Served Over Pasta

Vegetarian Dinners

Pasta Prima Vera

Penne pasta with Squash, Zucchini, Peppers and Mushrooms in Tomato Basil or Alfredo

Butternut Squash Ravioli

Tossed with Brown Butter Sage Sauce

Grilled Vegetable Napoleon

Layers of Marinated and Grilled Red Peppers, Squash, Zucchini, & Portobello Mushrooms

2^nd Course Accompaniments

Vegetables

• Baby Carrots
  Sautéed and Brown Sugar & Honey Glazed

• Asparagus
  Oven Roasted with Olive Oil & Sea Salt

• StuffedTomatoes
  Hollowed Tomatoes filled with Creamed Spinach

• Haricot Verts (French Green Beans)
  Almandine Style

• Sugar Snap Peas
  Sautéed with Red Peppers

• Julienne Vegetable Medley

Red Peppers, Squash, Zucchini & Carrots Thinly Cut and Sautéed

• California Vegetable Medley

Steamed Broccoli, Cauliflower & Carrots

Starches

• Garlic Whipped Potatoes

Boiled Idaho Potatoes, Whipped with Cream, Butter and Garlic

• Au Gratin Potatoes

Thinly Sliced Potatoes, Baked in Layers of Cream, Garlic and Parmesan Cheese

• Roasted Redskin Potatoes

Quartered Redskins, Oven Roasted in Olive Oil, Fresh Herbs and Seasonings

• Wild Rice Pilaf

• Creamy Parmesan Risotto

Arborio Rice Cooked in Chicken Stock, Finished With Cream and Parmesan Cheese

• Roasted Sweet Potatoes

Roasted in Olive Oil with Cinnamon, Nutmeg & Cloves

Sauces

Lemon Caper Butter

Capers, Lemon Juice and Garlic in a Buttery White Wine Sauce

Tarragon Cream

Fresh Chopped Tarragon in a Savory Cream Sauce

Brown Sugar Bourbon

Brown Sugar and Bourbon Reduction Finished with Heavy Cream

Red Wine & Shallot

Fresh Herbs and Sautéed Shallots in a Red Wine Reduction

Wild Mushroom

Sautéed Organic Wild Mushrooms in a Demi Glace

Sweet Endings

Florida Key Lime Pie

Chocolate Fudge Cake

Strawberry Shortcake

Carrot Cake or Red Velvet Cake, Cream Cheese Icing

Warm Chocolate Banana Bread Pudding

Assorted Pies

Assorted Fruit Cobblers with Vanilla Bean Ice Cream

Assorted Cheesecakes

Seasonal Berries with Crème Anglaise

Dark Chocolate Mousse with Bailey’s Irish Cream

Limoncello Mousse & Berries

White Chocolate Mousse with Melba Sauce