THE GALLERY
at Beggar's Banquet
Here you will find information on our banquet menu and policies. If you have any questions feel free to e-mail us. We'd love to hear from you!
During the Spring of '97 Beggar's Banquet expanded and opened an elegant room we have come to call
"The Gallery"
The Gallery is a cozy banquet facility beautifully decorated in neutral tones and the walls are ensconced with the work of local artists.
This private room is the perfect setting for any social or business function.
We can accommodate up to 65 people for a formal dinner and up to 100 people for a cocktail style party.
Accommodations
At beggar's banquet we strive to make your special day one to remember by providing outstanding food and service in an elegant, atmosphere.
The gallery's banquet menu is designed to satisfy everyone's taste from meat lovers to vegetarians. Your menu selections are prepared the day of your event, to order and to your liking.
We accommodate special dietary needs and have options for the smaller appetites of children.If you have something in mind, that is not listed on our menu, just ask and we will do our best to oblige special requests.
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Liver Pate Chicken livers sautéed with apples and shallots, deglazed with brandy and blended with butter. Served chilled with crackers and crisp apple slices. 18.00 |
Spinach Dip Creamy spinach dip served in a house baked pumpernickel bread round. 25.00 |
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Fruit and Cheese Platter A selection of seasonal fruit with domestic and imported cheeses served with assorted crackers. 35.00 |
Smoked Salmon Platter Nova Scotia smoked salmon offered with assorted crackers, minced red onion, capers and fresh lemon wedges. 45.00 |
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Crudités Platter Fresh vegetables offered with roasted garlic vegetable dip. 22.00 |
Shrimp Cocktail Large tiger shrimp poached in beer and spices then chilled. Served with fresh lemon and cocktail sauce. 45.00 |
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Basil Cheese Spread Cream cheese blended with basil and pine nut pesto, rolled in toasted pine nuts and served with assorted crackers. 20.00 |
Oysters Raw oysters served on the half-shell with garlic vinaigrette and cocktail sauce. 30.00 |
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Salsa and Chips Housemade spicy salsa served with flash-fried corn chips. 15.00 |
Chilled Rare Flank Steak Asparagus Poached asparagus spears rolled in seared and chilled flank steak, served with béarnaise. 65.00 |
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Guacamole and Chips Piquant avocado guacamole presented with yellow corn chips for dipping. 25.00 |
Antipasto Platter An assortment of cured and pickled vegetables accented with roasted red pepper, fresh mozzarella and cubed hard salami. 25.00 |
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Artichoke Dip A spread of minced artichokes, parmesan cheese and roasted garlic. Presented with corn chips for dipping. 24.00 |
BBQ
Meatballs Homemade meatballs simmered with bourbon BBQ sauce. 25.00 |
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Tomato Brie Dip Tomatoes roasted in olive oil with basil and oregano, pureed, simmered in cream and blended with fresh brie. 18.00 |
*Asian Platter Veggie egg rolls and crab rangoons served with dipping sauce. 45.00 |
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Cajun Grilled Shrimp Large tiger shrimp dusted with Cajun seasonings and cooked over the open flame. 45.00 |
Beef Tenderloin Tips choose one preparation 65.00 Blackened with Béarnaise sauce Braised in marsala mushroom sauce. |
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Mushroom Caps choose one preparation 55.00 *Whole Deep-fried Stuffed with Chevre and Sausage Stuffed with Crab and Mushroom Duxelle Stuffed with Florentine Filling |
Sea Scallops choose one preparation 60.00 Coquille St. Jacques a la Parisienne Bacon wrapped Maple Dijon |
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*Chicken Kabobs Chicken wrapped in bacon with tempura batter and deep-fried. Chicken Satay-sautéed chicken, cut thin and served with a side of peanut sauce. 40.00 |
Large Brie Round Large brie cheese wrapped in puffed pastry served assorted fruit and crackers. 35.00 |
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Stuffed Oysters choose one preparation 45.00 Bienville (stuffed with shrimp, mushrooms and cheese) Rockefeller (stuffed with spinach, bacon, and parmesan) Casino (stuffed with herbed butter, and minced peppers) |
Black Bean Chorizo Dip Mexican-style seasonings simmered with black beans and crumbled chorizo topped with melted cheddar cheese, served with tortilla chips. 25.00 |
| Seafood | |
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Whitefish: Oven-broiled with scallion-herb butter Pan-fried and served with remoulade sauce |
Shrimp: Scampi served over rice with vegetables Cajun grilled served over wild rice with vegetables |
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Salmon: Pan-seared with lemon caper butter Char-grilled with béarnaise sauce |
Sashimi Tuna: Served medium-rare and blackened with cilantro oil Char-grilled to medium-rare with cilantro oil |
| Poultry | |
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Stuffed Chicken Breast: Cordon Bleu, wrapped in puff pastry, topped with roasted garlic cream sauce Broccoli and cheddar cheese, breaded and baked |
Boneless Chicken Breast: Chausseur: served with roasted red potatoes, mushrooms in a brandy white wine demi sauce with butter Sautéed with asparagus and crabmeat, topped with béarnaise sauce |
| Beef and Chops | |
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Herb Roasted Prime Rib: Served au jus with a side of creamy horseradish sauce |
New York Strip Steak: Marinated in Labatt Blue and char-grilled to order Topped with Madeira mushroom sauce |
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Beef Tenderloin: Eight-ounce filet mignon, char-grilled with béarnaise sauce Served Au Poivre |
Pork Chops: Pork chop topped with a dried cherry compote and bleu cheese Served plain and char-grilled |
| Vegetarian | |||
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Stuffed Manicotti: Spinach, ricotta, parmesan and sautéed mushrooms, topped with herb marinara and provolone |
Mediterranean Black Bean: Black beans tossed with tomatoes, spinach and onions served over rice | ||
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Eggplant Parmesan Eggplant lightly breaded, layered with provolone cheese and herb marinara |
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Pasta Dishes *Add choice of sautéed shrimp or grilled chicken breast | |
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*Grilled Vegetable Capellini: Seasonal vegetables char-grilled and tossed in tomato buerre blanc (butter sauce) with angle hair pasta |
*Fettuccine Alfredo: Traditional parmesan, garlic and cream sauce tossed with asparagus and broccoli Sausage and peppers tossed with onion and garlic |
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*Olive Pesto Artichoke hearts, roasted red peppers and fresh tomatoes sautéed in olive oil then tossed with fettuccine noodles in a green olive, pine nut and roasted garlic pesto |
Ravioli: Smoked Mozzarella stuffed pasta in a roasted tomato sauce with mushrooms, asparagus and tomatoes Portabello Mushrooms in Black Pepper pasta with roasted red pepper sauce with spinach |
Sausage and Pepper Fettuccine: Fettuccine tossed with red and green peppers, sausage, onions and garlic |
Basil Pesto: Artichoke hearts, roasted red peppers and fresh tomatoes sautéed in olive oil then tossed with fettuccine noodles in a basil, pinenut and roasted garlic pesto |
| Accompaniments | |
Starches |
Vegetables |
| Baked Potato | Maple Glazed Carrots |
| Roasted Reds | Michigan Squash Medley |
| Whipped Potatoes with Gravy | Steamed Broccoli and Cauliflower |
| Wild Rice | Asparagus |
Roast Prime Rib carving station available as one main dish choice for an additional $5.00/person
| Main Dishes | |
| Chicken Marsala | Eggplant Parmesan |
| Cordon Bleu | Roast Beef |
| Chicken Carbonara | BBQ Pork Ribs |
| Vegetarian Manicotti | Baked Salmon |
| Fettuccine Alfredo | |
| Starches | |
| Potatoes: Roasted Reds Mashed with Gravy |
Wild Rice |
| Vegetables | |
Maple Glazed Carrots |
Steamed Broccoli and Cauliflower |
| Michigan Squash Medley | Asparagus |
| Salads | |
Pasta Primavera |
Seasonal Fruit Bowl |
| Potato Salad | House Tossed |
| Desserts | |
Sundae Bar |
Frosted Brownies |
| Cheesecake | Chocolate Decadence |
| Chocolate Mousse | |
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