Prices are per guest.
(Minimum 50 Guests for Buffet Service)
An Array of Imported Meats and International Cheeses, Relishes, Butter Lettuce, Vine Ripened Tomatoes, Sweet Red Onion, Kalamata and Green Olives, Butter Pickles, Assorted Rolls and Freshly Baked Breads
Greek Salad with Peeled Cucumber, Dutch Red Bell Peppers, Sweet Red Onion, Greek Pepperoncini, Kalamata Olives, Vine Ripened Tomato, Imported Feta Cheese, Myers Lemon & Fresh Dill Vinaigrette
Penne Pasta Salad with Roasted Sun Dried Tomatoes, a Chiffonnade of fresh African Blue Basil, Sweet Red Onion and Fresh Garlic
- A Colorful display of Tender Mixed Greens, Wildflowers, Spiced Walnuts, Shredded Baby Carrot and Sweet Red Onion,
- with a Vinaigrette made with Pears from the Ryde Pear Orchard
The Great Gatsby…$35.
Chef Carved Slow Roasted Beef au jus with Creamed Horseradish
Sliced Display of Herb Rubbed Slow Roasted Breast of Turkey, or a Plump Grilled Breast of Chicken with Fresh Rosemary in a Champagne Bechmel Sauce,
Herbs from the Chef's Garden.
Pontiac Red Potatoes, roasted until centers cream, tossed with Extra Virgin Olive Oil & Fresh Herbs from the Chefs Garden
- Conch-shaped Pasta Salad with Pacific Shrimp, Marinated Artichoke Hearts, Vine Ripened Tomatoes, Crisp aromatic Scallions, Pascal Celery, Kalamata Olives,
- Imported Feta Cheese Myers’ Lemon & Fresh Dill Vinaigrette
Ryde Caesar Salad
Bountiful Bread Assortment
Slow Roasted Pork Tenderloin Stuffed with Sundried Tomatoes, Pine Nuts, and Fresh Homemade Basil and Parmesan Pesto. Lightly drizzled with Creamy Sauce Dijonnaise
Grilled Plump Chicken Breast with Toasted Black Sesame Seeds and a tangy-sweet
Tuscan Spinach Salad with Grilled Italian bread cubes, Fresh Basil, Roasted Vine Ripened Tomatoes, Fresh Garlic & Sweet Red Onion, & Aged Balsamic Vinaigrette
Jasmine Rice with Saute of Wild Mushrooms,
sweet red onion, butter, and fresh herbs
Tortellini Salad with Imported Italian Salami, Vine Ripened Tomatoes,
- Parmigiano Reggiano Cheese, and a Tangy Garlic Vinaigrette
- Bountiful Bread Assortment
Rose Garden Grill...$36.
Mesquite Roasted Plump Chicken Breast
Santa Fe Style Sliced Beef Tenderloin
Pontiac Red Potatoes Slow-Roasted until centers cream
- tossed with Extra Virgin Olive Oil & Fresh Herbs from the Chef’s Garden.
- Black Bean Salad with Vine Ripened Tomatoes, Sweet Red Onion, Yellow Sweet Corn. & Fresh Cilantro Vinaigrette
Mesquite Grilled Seasonal Sweet Red Onion, Zucchini, Yellow Squash, Asparagus, Roma Tomatoes, drizzled with a creamy Ancho Aioli
A Colorful display of Tender Mixed Greens, Wildflowers, Spiced Walnuts, Shredded Baby Carrot and Sweet Red Onion, with a Vinaigrette
- from Pears grown on the Ryde's pear orchard
- House-made Bread Assortment
Riverside Al Fresco Grill…$32.
Appetizers: Bruschetta with Marinated Roma Tomatoes, Fresh Basil, Fresh Garlic & Parmigiano-Reggiano Cheese
Mesquite Roasted Plump Breast of Chicken
Southwest Pontiac Potato Salad
Mesquite Grilled Seasonal Sweet Red Onion, Zucchini, Yellow Squash, Asparagus, Roma Tomatoes,drizzled with a Creamy Ancho Aioli
Ryde Caesar Salad
House-made Jalapeno Infused Foccacia
Nuptial Brunch Buffet…$34.
Appetizers: Seasonal Fresh Fruits, Imported & Domestic Cheeses with Crackers
Whole Sides of Champagne-Poached Salmon With a Myers’ Lemon & Fresh Dill Vinaigrette
Chef Sliced Honey Baked Ham
Garden Vegetable Frittata baked with Assorted Imported Cheeses
Creamy four-cheese Potatoes Au Gratin
A Colorful display of Tender Mixed Greens, Wildflowers, Spiced Walnuts, Shredded Baby Carrot and Sweet Red Onion, with a Vinaigrette made from Pears grown in the Ryde's Pear orchard.
Breakfast Assorted Home-baked Breads and Pastries
Valencia Orange Juice & Freshly Brewed Coffee
J. Roget Champagne