Three-Course Banquet Luncheon

Choice of Soup or Salad

Mixed Baby Field Greens

with raspberry vinaigrette, goat cheese and toasted almonds

Classic Caesar Salad

House Salad

Artesian lettuce mix with grape tomatoes, red onions and sliced cucumbers served with balsamic vinaigrette

Seasonal Soup

With fresh seasonal ingredients from Chef’s repertoire

Choice of Entrées

Charleston Meeting Street Crab, Our Signature Dish!

Classic crabmeat au gratin with triple cream, sherry and sharp cheddar cheese

Potato Crusted Tilapia

Served with sautéed spinach and house-smoked salmon beurre blanc

Sautéed Chicken Breast

In a pesto cream sauce; served with penne pasta, garnished with fresh roasted tomatoes

Lemon Rosemary Grilled Chicken Breast

With roasted red bliss potatoes and fresh seasonal vegetables

Grilled Petit Filet

With Stags’ Leap Merlot demi-glace; served with mashed potatoes and seasonal vegetables

Molasses Rum and Pepper Painted Salmon Fillet

With sweet potato pancake and banana salsa

Sautéed Shrimp with Fresh Fettuccini

In roasted tomato cream sauce with Italian hot sausage, arugula and Locatelli cheese

Cabernet Braised Short Ribs

Marinated and slow-cooked; served with mashed potato and sautéed spinach

Wild Mushroom Ravioli

In roasted garlic cream sauce

Grilled Vegetarian Plate

Marinated and grilled vegetables; served with hummus and cucumber raita

Choice of Desserts

Bass’t Decadent Signature Mousse Cake (Gluten-Free)

Vanilla bean cake layered with sea salt caramel mousse, vanilla bean mousse and caramel ganache

Salted Caramel Chocolate Tart

Chocolate tart filled with salted caramel and layered with chocolate ganache and sea salt

Strawberry Shortcake Verrine

Vanilla bean angel food cake layered with pastry cream, fresh strawberries and whipped cream

Crème Brûlée (Gluten-Free)

Creamy crème brûlée served with fresh seasonal fruit and gluten free honey biscotti

Coffee and tea service included