Reception Packages
(Our hors d'oeuvres packages have been named after literary works by William Sydney Porter, who wrote under the pen name, O. Henry.)
“The Trimmed Lamp”
(Suggested for afternoon receptions offering light hors d’oeuvres – Estimated 1-1/2 hours of food service)
Passed Appetizers
(One of each item per guest)
— Balsamic Infused Tomato, Red Onion, Fresh Mozzarella and Pesto on a Grilled Parmesan Walnut Crostini
— Mini Tarts with Lemon Ricotta and Salmon Caviar
Displays
— Fresh Vegetable Display
Seasonal Variety of Fresh Garden Vegetables
Served with a choice of Two House-made dips:
Five Herb Buttermilk, Roasted Red Pepper, Cucumber Dill or Pesto Dips
— Fresh Fruit Display
A Variety of Fresh Fruit in Season, garnished with Berries served with Honey Strawberry Yogurt Dipping Sauce
— Warm Goat Cheese and Tomato Gratin - served with Crostini and Rustic Breads
Warm Hors d’oeuvres
(Two of each item per guest)
— Fried Chicken Tenderloins served with Honey Mustard and Barbecue Sauce
— Mini Wild Mushroom, Polenta & Parmesan Cheese Quiche
— Giacomo’s Fresh Italian Sausage “Jacks” served with
Fresh Mozzarella and Basil Pesto
“Roads of Destiny”
(Suggested for afternoon or late evening receptions offering medium hors d’oeuvres – Estimated 2 hours of food service)
Passed Appetizers
(One of each item per guest)
— Crostini topped with Shrimp and Red Pepper Hummus
— Chicken, Mushroom and Blue Cheese Bouchees
Displays
— Imported & Domestic Cheese Displays
Choice of four cheeses:
Cheddar, Havarti, Swiss, Port Wine, Marinated Mozzarella Balls,
Gorgonzola, Fontina, Smoked Gouda
Served with Rustic Bread, Assorted Crackers and Fresh Fruit Garnish
— Warm Spinach & Gruyère Dip
Carving Station
(Freshly carved for sandwiches)
— Herb Rubbed Top Round of Beef served with Creamy Horseradish, Dijon Mustard and Herb Mayonnaise
Or
— Oven Roasted Turkey Breast served with Cranberry Mayonnaise, Herb Mayonnaise and Dijon Mustard
Accompanied with Country Breads and Cheddar Sage Biscuits
Carving stations require an additional chef’s fees, based upon final count and number of hours.
Warm Hors d’oeuvres
(Two of each item per guest)
— Vegetable Spring Rolls with Sweet and Sour Sauce
— Beef Satay with Peanut Sauce
— Crispy Shrimp Fritter with Spicy Rémoulade
“The Complete Work of O.Henry”
(Suggested for afternoon or evening receptions offering heavy hors d’oeuvres – Estimated 2 hours of food service)
Passed Appetizers
(One of each item per guest)
— Smoked Salmon & Basil Cream Cheese Skewers
— Chicken, Mushroom and Blue Cheese Bouchees
— Marinated Cremini, Shiitake & Button Mushroom Tart with Grilled Halloumi Cheese Displays
— Grilled Vegetable Display
Seasonal Marinated Grilled Vegetables, chilled and placed on Herb Garnished Platters served with Balsamic Vinaigrette and Roasted Red Pepper Dip
— Cheese Display
Imported & Domestic Cheese Displays
Choice of Four Cheeses:
Cheddar, Havarti, Swiss, Port Wine, Marinated Mozzarella Balls, Gorgonzola, Fontina, Smoked Gouda served with Rustic Bread, Assorted Crackers and Fresh Fruit Garnish
Dips
— Cold Dip Display
Red Pepper Hummus, White Bean Dip and Olive Tapenade with Olive Oil Crackers and Grissini
— Warm Sun-dried Tomato Pesto Dip with Crostini, Crusty Bread and a Variety of Crackers
Carving Station
Choice of One carved item (carved and placed on bread for sandwiches)
— Rosemary Crusted Rotisserie Fired Prime Rib of Beef
Whole Grain & Dijon Mustards, Caramelized Onions, Roasted Peppers and Horseradish Sauce
Or
— Oven Roasted Turkey Breast served with Cranberry Mayonnaise, Herb Mayonnaise and Dijon Mustard and Cranberry Orange Muffins
Or
— Rotisserie Fired Grain Mustard Rubbed Pork Loin served with Whole Grain & Dijon Mustards, Horseradish Jelly and Smoked Tomato Salsa
All Carving items served with Country Breads and Cheddar Sage Biscuits
Warm Hors d’oeuvres
(Two of each item per guest)
— Glazed Sesame Chicken Strips
— Crispy Shrimp Fritter with Spicy Rémoulade
— Giacomo’s Fresh Italian Sausage “Jacks”
Served in Gratin Dishes with choice of sauce: Spicy Herb Tomato or Kentucky Bourbon
Action Stations
Choice of One Action Station
—Pasta Station
~ Centered around Italian pasta props, dried pastas and fresh vegetables and prepared for your guests by a skilled chef ~
Pasta station served with 7” hors d’oeuvre plates and forks.
Choice of two Pastas: Bow Tie, Penne, Vegetable Rotini or Cheese Tortellini
Choice of two Sauces: Spicy Tomato, Sun-dried Tomato Cream, Alfredo or Olive Oil & Parmesan Reggiano Cheese
Choice of four accompaniments: Julienne Vegetables (zucchini, yellow squash, carrot), Onions, Broccoli, Peas, Assorted Mushrooms, Roasted Peppers, Spinach, Chopped Tomatoes or Olives
Choice of two upgraded accompaniments: Asparagus, Wild Mushrooms, Pancetta, Giacomo’s Italian Sausage
All pasta stations to include: Shallots, Fresh Chopped Herbs, Fresh Grated Parmesan, Toasted Garlic and Crusty French bread
Or
—Caesar Salad Station
Prepared for your guests by a skilled chef
Romaine Lettuces, Fresh Grated Parmesan Cheese, Garlic Butter Croutons
Roasted Garlic, Lemon Wedges, Traditional Caesar Dressing and Grilled Chicken
Carving, Pasta and Caesar Salad stations require additional chef’s fees, based upon final guest count and number of hours.
“The Four Million”
(Suggested for afternoon or evening receptions offering heavy hors d’oeuvres –
Estimated 2 hours of food service)
Passed Appetizers
(One of each item per guest)
— Fried Wonton with Sesame Crusted Rare Tuna and Soy Mushrooms,
Topped with Wasabi Crème Fraîche
— Chilled Smoked Sliced Duck, topped with Smoked Pear and Aged Cheddar
— Crostini with chilled Smoked Sliced Duck, topped with Peach Relish
Displays
— Imported & Domestic Cheese Display
Choice of 5 cheeses: Cheddar, Havarti, Swiss, Port Wine, Marinated Mozzarella Balls,
Giacomo’s Aged Provolone, Gorgonzola, Fontina, Smoked Gouda served with Rustic Bread, Assorted Crackers and Fresh Fruit Garnish
— Brie Displays
Brie Wheel en Croute
Choice of fillings ~ Roasted Garlic, Pesto, Fig Preserves and Raspberry
All wrapped in Puff Pastry and served on Fruit Garnished marble platters
With Rustic Bread and Assorted Crackers
Or
Fresh Fruit Brie
Wheel of Brie topped with Berries and Kiwi
Laced with a Fruit Glaze, served on a garnished marble platter
With Rustic Bread and Assorted Crackers
— Antipasto Display
A Green Valley Grill Specialty!
Bountiful display featuring Proscuitto, Sopresatta,
Bruschetta, Spiced Olives, Marinated Artichoke Hearts, Grilled Peppers, Pepperocini,
Marinated Onions, Caramelized Garlic, Shaved Parmesan, Shaved Romano and Provolone Cheeses served with Country Bread and Assorted Crackers
Warm Hors d’oeuvres
(Two of each item per guest)
— Chicken, Mushroom and Blue Cheese Bouchees
— Oysters Rockefeller –Baked Oysters served on the Half Shell with Garlic, Spinach and Bacon Butter
— Duck and Green Peppercorn Bouchees
Carving Stations
Choice of one carved item (carved and placed on bread for sandwiches)
— Rotisserie Fired Tenderloin of Beef served with Miniature Yorkshire Puddings, Whole Grain Mustard, Caramelized Onions, Roasted Peppers and Horseradish Sauce
— Whole Rotisserie Fired New York Strip with Cracked Pepper & Mustard served with Miniature Yorkshire Puddings, Whole Grain Mustard, Caramelized Onions, Roasted Peppers and Horseradish Sauce
— Roasted Pork with Five Spice Rub served with Roasted Peach Relish and Rosemary Cider Jus
— Leg of Lamb served with Fig Chutney and Roast Garlic Mint Relish
All Carving items served with Country Breads and Cheddar Sage Biscuits
Action Stations
— Pasta and Caesar Salad
~ Centered around Italian pasta props, dried pastas and fresh vegetables and prepared for your guests by a skilled chef ~
Pasta station served with 7” hors d’oeuvre plates and forks.
Choice of three Pastas: Bow Tie, Penne, Vegetable Rotini, Cheese Tortellini, Roasted Vegetable Ravioli or Lobster Ravioli
Choice of three Sauces: Spicy Tomato Sauce, Sun-dried Tomato Cream, Light Cream Sauce, Olive Oil & Parmesan, Pesto or Rene Sauce: Garlic, Proscuitto, Heavy Cream, Marinara and Cracked Black Pepper
Choice of five accompaniments: Julienne Vegetables (zucchini, yellow squash, carrot), Onions, Broccoli, Peas,Asparagus, Spinach, Roasted Peppers, Chopped Tomatoes or Olives
Choice of three upgraded accompaniments: Wild Mushrooms, Pancetta, Pulled Rotisserie Chicken, Giacomo’s Italian Sausage, Mussels, Clams or Shrimp
All pasta stations to include: Shallots, Fresh Chopped Herbs,
Fresh Grated Parmesan, Toasted Garlic and Crusty French bread
Caesar Salad with Romaine Lettuces, Fresh Grated Parmesan Reggiano Cheese, Garlic Butter Croutons, Roasted Garlic, Lemon Wedges and Traditional Caesar Dressing
— Polenta and Bruschetta Station
Served with 7” hors d’oeuvre plates, martini glasses and forks and prepared
for your guests by a skilled chef.
Polenta Station to include:
Giacomo’s Italian Sausage and Wild Mushroom Sauce
Goat Lady Feta, Watercress and Red Onions with Balsamic Vinaigrette
Bruschetta Station to include:
Grilled Ciabatta brushed with Roasted Garlic and Extra Virgin Olive Oil served with Artichoke Relish, Tomato Basil Relish and Tapenade
Carving, Pasta and Polenta stations require additional chef’s fees, based upon final guest count and number of hours.
Note: Green Valley Grill does not make wedding or groom’s cakes. Your sales and catering representative will be happy to give you suggestions of local vendors that will fit your needs. You are welcome to have your wedding cake delivered to the hotel up to 1-1/2 hours prior to your event.
For more information, please email a catering representative or contact us by telephone at
336-854-2000.