dinner-menu
With the constant changing trends, seasons, and venues, we have found it impractical to design a menu to fit all tastes and needs. Therefore, we approach every event with a clean plate and use our culinary experience to create a menu that is customized for your occasion. From Caramelized Butternut Squash Soup in the fall to a Maple Brined Turkey Tenderloin in winter, or Fresh Balsamic Grilled Asparagus in the spring to Mesquite Rubbed Brisket and Michigan Sweet Corn Relish in summer, regardless of the season…the options are endless. From the end of April to Michigan's first frost, we purchase all produce available from local farmers. Most of our herbs are organically grown on site in our Culinary Herb Garden. Once your needs, likes, and dislikes are established, the menu design begins. A short phone call or email conversation can produce a comprehensive quote within 24 hours. Client input can be as little or as much as desired. Chef Patrick Wright infuses his passion for fresh flavors and seasonal ingredients into each menu item he has personally prepared for you. The combination creates a culinary experience you'll not soon forget.
Dinner Packages
Our Dinner Buffet Packages have been created for your convenience. These are only suggestions: feel free to 'mix & match' or select from the 'ala carte' listings to create your own menu.
** All items are subject to freshness, availability and market cost.**
GF: Gluten Free, VEG: Vegetarian, V: Vegan
Dinner Option #1
$23.00 per Person
- Citrus-Crusted Chicken Breast with Key Lime Velouté Sauce
- Beef Tenderloin Tips with Roasted Wild Mushroom Demi-Glace (Can be made GF)
- Mashed Yukon Gold Potatoes GF/VEG (Can be made Vegan)
- Garlic Butter French Green Beans GF/V
- Hand-Tossed Caesar Salad VEG
- Assorted Artisan Breads with Whipped Butter$23.00 per Person
- Citrus-Crusted Chicken Breast with Key Lime Velouté Sauce
- Beef Tenderloin Tips with Roasted Wild Mushroom Demi-Glace (Can be made GF)
- Mashed Yukon Gold Potatoes GF/VEG (Can be made Vegan)
- Garlic Butter French Green Beans GF/V
- Hand-Tossed Caesar Salad VEG
- Assorted Artisan Breads with Whipped Butter
Dinner Option #3
$26.00 per Person
- Mesquite-Grilled Flank Steak with Fire-Roasted Tomato and Onion Relish GF
- Grilled Mesquite-Rubbed Salmon GF
- Trio Roasted Potatoes with Fresh Rosemary GF/V
- Assorted Grilled Vegetables GF/V
- Spinach Salad with Blueberries, Strawberries, Feta, Almonds, and Poppy Seed Dressing GF/VEG
- Assorted Artisan Breads with Whipped Butter$26.00 per Person
- Mesquite-Grilled Flank Steak with Fire-Roasted Tomato and Onion Relish GF
- Grilled Mesquite-Rubbed Salmon GF
- Trio Roasted Potatoes with Fresh Rosemary GF/V
- Assorted Grilled Vegetables GF/V
- Spinach Salad with Blueberries, Strawberries, Feta, Almonds, and Poppy Seed Dressing GF/VEG
- Assorted Artisan Breads with Whipped Butter
Dinner Option #2
$24.00 per Person
- Grilled Balsamic and Herb Marinated Chicken Breast with Artichokes, Tomatoes, and Capers GF
- Herb-Grilled Salmon with Lemon Caper Beurre Blanc Sauce (Can be made GF)
- Blended Rice with Quinoa and Brunoise Vegetables GF/V
- Balsamic and Rosemary Roasted Asparagus GF/V
- Blended Field Greens with Dried Blueberries, Dried Cherries, Gorgonzola Cheese, Shaved Red Onion, Pecans, and Raspberry Vinaigrette GF/VEG
- Assorted Artisan Breads with Whipped Butter$24.00 per Person
- Grilled Balsamic and Herb Marinated Chicken Breast with Artichokes, Tomatoes, and Capers GF
- Herb-Grilled Salmon with Lemon Caper Beurre Blanc Sauce (Can be made GF)
- Blended Rice with Quinoa and Brunoise Vegetables GF/V
- Balsamic and Rosemary Roasted Asparagus GF/V
- Blended Field Greens with Dried Blueberries, Dried Cherries, Gorgonzola Cheese, Shaved Red Onion, Pecans, and Raspberry Vinaigrette GF/VEG
- Assorted Artisan Breads with Whipped Butter
Ala Carte Dinner Selections
Poultry Entrées
- Caramelized Apple and Walnut Stuffed Chicken Breast with Fresh Thyme Velouté Sauce
- Citrus-Crusted Chicken Breast with Key Lime Velouté Sauce
- Garlic Spinach Stuffed Chicken Breast with Basil Cream Sauce
- Mesquite-Grilled Chicken Breast with Fire-Roasted Tomato and Onion Relish GF
- Balsamic Marinated Chicken Breast with Grilled Artichoke and Tomato Compote GF
- Orange Rosemary Grilled Chicken Breast with Garlic Sauce (Can be made GF)
- Chicken Breast with Preserved Lemons and Capers in White Wine Reduction
- Herb-Grilled Chicken Kabobs with Marinated Chicken Breast, Onion, Red and Green Peppers GF
- Chicken Marsala with Mushroom & Marsala Wine Sauce
- Chicken Fajitas with Shredded Cheddar, Lettuce, Tomato, Flour Tortillas, Sour Cream, and Salsa
- Apple and Maple-Brined Turkey Breast (20 people minimum) GF- Caramelized Apple and Walnut Stuffed Chicken Breast with Fresh Thyme Velouté Sauce
- Citrus-Crusted Chicken Breast with Key Lime Velouté Sauce
- Garlic Spinach Stuffed Chicken Breast with Basil Cream Sauce
- Mesquite-Grilled Chicken Breast with Fire-Roasted Tomato and Onion Relish GF
- Balsamic Marinated Chicken Breast with Grilled Artichoke and Tomato Compote GF
- Orange Rosemary Grilled Chicken Breast with Garlic Sauce (Can be made GF)
- Chicken Breast with Preserved Lemons and Capers in White Wine Reduction
- Herb-Grilled Chicken Kabobs with Marinated Chicken Breast, Onion, Red and Green Peppers GF
- Chicken Marsala with Mushroom & Marsala Wine Sauce
- Chicken Fajitas with Shredded Cheddar, Lettuce, Tomato, Flour Tortillas, Sour Cream, and Salsa
- Apple and Maple-Brined Turkey Breast (20 people minimum) GF
Fish Entrées
- Lemon and Herb Marinated Chargrilled Salmon GF
- Seared Maple Soy Salmon with Sautéed Apples and Cabbage GF
- Lemon Pepper Tilapia GF
- Blackened Tilapia with Trio Sautéed Peppers GF
- Smoked Paprika and Orange Glazed Salmon with Sautéed Spinach GF
- Mesquite Rubbed BBQ Salmon GF
- Seasonal Fish Options Available- Lemon and Herb Marinated Chargrilled Salmon GF
- Seared Maple Soy Salmon with Sautéed Apples and Cabbage GF
- Lemon Pepper Tilapia GF
- Blackened Tilapia with Trio Sautéed Peppers GF
- Smoked Paprika and Orange Glazed Salmon with Sautéed Spinach GF
- Mesquite Rubbed BBQ Salmon GF
- Seasonal Fish Options Available
Pasta Options
- Baked Rainbow Tortellini with Homemade Tomato Basil Sauce and Mozzarella VEG
- Blackened Chicken Fettuccini Primavera
- Butternut Squash Ravioli with Sage Brown Butter Sauce VEG
- Three Cheese Ravioli with Tomato Basil Sauce VEG
- Grilled Vegetable Penne Pasta with Roasted Red Pepper, Spinach, Broccoli, and Feta. Tossed in Garlic White Wine Sauce, or Pesto Sauce VEG- Baked Rainbow Tortellini with Homemade Tomato Basil Sauce and Mozzarella VEG
- Blackened Chicken Fettuccini Primavera
- Butternut Squash Ravioli with Sage Brown Butter Sauce VEG
- Three Cheese Ravioli with Tomato Basil Sauce VEG
- Grilled Vegetable Penne Pasta with Roasted Red Pepper, Spinach, Broccoli, and Feta. Tossed in Garlic White Wine Sauce, or Pesto Sauce VEG
Starch Sides
- Mashed Golden Yukon, Redskin, or Sweet Potatoes GF/VEG (Can be made Vegan)
- Trio Roasted Potatoes with Fresh Rosemary GF/V
- Roasted Yukon Gold Potatoes with Vidalia Onions GF/V
- Wild and Brown Rice Pilaf GF/V
- Steamed White Rice with Brunoise Vegetables GF/V
- Quinoa with Fresh Herbs and Brunoise Vegetables GF/V
- Housemade Creamy Mac and Cheese VEG
- Jasmine Rice GF/V- Mashed Golden Yukon, Redskin, or Sweet Potatoes GF/VEG (Can be made Vegan)
- Trio Roasted Potatoes with Fresh Rosemary GF/V
- Roasted Yukon Gold Potatoes with Vidalia Onions GF/V
- Wild and Brown Rice Pilaf GF/V
- Steamed White Rice with Brunoise Vegetables GF/V
- Quinoa with Fresh Herbs and Brunoise Vegetables GF/V
- Housemade Creamy Mac and Cheese VEG
- Jasmine Rice GF/V
Beef Entrées
- Beef Tenderloin Tips with Roasted Wild Mushroom Demi-Glace (Can be made GF)
- Braised Beef Short Ribs GF
- Cumin and Coriander Whole Roasted Tenderloin with Whole Grain Mustard Demi-Glace (Can be made GF)
- Double Mustard Encrusted Beef Eye Rounds with Rosemary Cabernet Reduction (Can be made GF)
- Grilled Tenderloin Medallions with Roasted Wild Mushroom Ragout (Can be made GF)
- Roasted Pepper and Garlic Spinach Stuffed Flank Steak GF
- Smoked Beef Brisket with BBQ Caramelized Sweet Onions GF
- Smoked Flank Steak with Fire-Roasted Tomatoes and Grilled Onions GF
- Spinach and Roasted Red Pepper Stuffed Beef Tenderloin GF- Beef Tenderloin Tips with Roasted Wild Mushroom Demi-Glace (Can be made GF)
- Braised Beef Short Ribs GF
- Cumin and Coriander Whole Roasted Tenderloin with Whole Grain Mustard Demi-Glace (Can be made GF)
- Double Mustard Encrusted Beef Eye Rounds with Rosemary Cabernet Reduction (Can be made GF)
- Grilled Tenderloin Medallions with Roasted Wild Mushroom Ragout (Can be made GF)
- Roasted Pepper and Garlic Spinach Stuffed Flank Steak GF
- Smoked Beef Brisket with BBQ Caramelized Sweet Onions GF
- Smoked Flank Steak with Fire-Roasted Tomatoes and Grilled Onions GF
- Spinach and Roasted Red Pepper Stuffed Beef Tenderloin GF
Vegetarian Entrées
- Citrus-Crusted Tofu with Key Lime Velouté Sauce V
- Herb-Crusted Tofu GF/V
- Grilled Parmesan Polenta with Roasted Garlic Tomato Sauce GF/VEG
- Grilled Chickpea Polenta with Roasted Vegetable Ragu GF/VEG (Can be made Vegan)
- Soft Polenta with Curry Roasted Vegetable or Roasted Vegetable Ragu GF/VEG (Can be made Vegan)
- Eggplant Parmesan with Tomato Basil Sauce and Mozzarella VEG
- Quinoa Edamame Stuffed Portobella Mushroom GF/V- Citrus-Crusted Tofu with Key Lime Velouté Sauce V
- Herb-Crusted Tofu GF/V
- Grilled Parmesan Polenta with Roasted Garlic Tomato Sauce GF/VEG
- Grilled Chickpea Polenta with Roasted Vegetable Ragu GF/VEG (Can be made Vegan)
- Soft Polenta with Curry Roasted Vegetable or Roasted Vegetable Ragu GF/VEG (Can be made Vegan)
- Eggplant Parmesan with Tomato Basil Sauce and Mozzarella VEG
- Quinoa Edamame Stuffed Portobella Mushroom GF/V
Vegetable Sides
- Balsamic and Rosemary Roasted Asparagus GF/V
- Roasted Vegetable Medley with Fresh Herbs GF/V
- Garlic Butter French Green Beans GF/V
- Julienne Carrots and Sugar Peas GF/V
- Balsamic Roasted Brussels Sprouts GF/V
- Steamed Broccoli GF/V
- Sautéed Summer Squash, Zucchini, and Carrots GF/V
- Curry Roasted Vegetables with Squash, Carrots, Cauliflower, Peppers, Potatoes, and Garbanzo Beans GF/V- Balsamic and Rosemary Roasted Asparagus GF/V
- Roasted Vegetable Medley with Fresh Herbs GF/V
- Garlic Butter French Green Beans GF/V
- Julienne Carrots and Sugar Peas GF/V
- Balsamic Roasted Brussels Sprouts GF/V
- Steamed Broccoli GF/V
- Sautéed Summer Squash, Zucchini, and Carrots GF/V
- Curry Roasted Vegetables with Squash, Carrots, Cauliflower, Peppers, Potatoes, and Garbanzo Beans GF/V
Salads A La Carte
- Michigan Salad: Field Greens, Blue Cheese, Dried Cherries, Walnuts, and Raspberry Vinaigrette GF/VEG
- PrimOvations Signature Salad: Field Greens, Blueberries, Shaved Red Onion, Toasted Almonds, Gorgonzola, and Shallot Vinaigrette GF/VEG
- Hand-Tossed Caesar Salad: Vine-Ripe Tomato, Sliced Red Onion, Fresh Parmesan Cheese, and Ciabatta Croutons VEG
- Traditional Garden Salad: Blended Greens, Julienne Carrots, Cucumber, Wedge Tomatoes, Croutons, and Assorted House Dressings GF/VEG
- Spinach Salad: Spinach, Sliced Strawberries, Blueberries, Toasted Almonds, Feta, and Poppyseed Dressing GF/VEG
- Southwest Style Salad: Field Greens, Shredded Cheddar, Cucumber, Tomato, Corn Salsa, and Housemade Southwest Ranch GF/VEG- Michigan Salad: Field Greens, Blue Cheese, Dried Cherries, Walnuts, and Raspberry Vinaigrette GF/VEG
- PrimOvations Signature Salad: Field Greens, Blueberries, Shaved Red Onion, Toasted Almonds, Gorgonzola, and Shallot Vinaigrette GF/VEG
- Hand-Tossed Caesar Salad: Vine-Ripe Tomato, Sliced Red Onion, Fresh Parmesan Cheese, and Ciabatta Croutons VEG
- Traditional Garden Salad: Blended Greens, Julienne Carrots, Cucumber, Wedge Tomatoes, Croutons, and Assorted House Dressings GF/VEG
- Spinach Salad: Spinach, Sliced Strawberries, Blueberries, Toasted Almonds, Feta, and Poppyseed Dressing GF/VEG
- Southwest Style Salad: Field Greens, Shredded Cheddar, Cucumber, Tomato, Corn Salsa, and Housemade Southwest Ranch GF/VEG
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.