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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

$20.00 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)

- Sautéed French Beans GF/V

- Hand Tossed Caesar Salad VEG

- Assorted Artisan Breads with Whipped Butter

Dinner Option #2

$23.00 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

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 Rosemary Infused Olive Oil 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

Ala Carte Dinner Options

Poultry Options

- 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 a White Wine Reduction

- Fresh Herb Grilled Chicken Kabobs
Marinated Chicken Breast, Onion, Red and Green Pepper GF

- Chicken Marsala
with a Mushroom & Marsala Wine Sauce

- Chicken Fajitas
with Shredded Cheddar, Lettuce, Tomato, Flour Tortilla, Sour Cream, and Salsa

- Apple Maple Brined Turkey Breast (20 people minimum) GF

Beef Options

- 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

Fish Options

- Fresh Lemon and Herb Marinated Chargrilled Salmon GF

- Seared Maple Soy Salmon
with Sautéed Apples and Cabbage GF

- Lemon Pepper Tilapia 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

- Grilled Vegetable Penne Pasta
Roasted Red Pepper, Spinach, Broccoli, and Feta. Tossed in Garlic White Wine Sauce, or Pesto Sauce VEG

Vegetable Sides

- Balsamic and Rosemary Roasted Asparagus GF/V

- Roasted Vegetable Medley with Fresh Herbs GF/V

- Sautéed French Green Beans GF/V

- Julienne Carrots and Sugar Peas GF/V

- Balsamic Roasted Brussels Sprouts GF/V

- Steamed Broccoli GF/V

- Sautéed Fresh Summer Squash, Zucchini and Carrots GF/V

- Curry Roasted Vegetables
with Squash, Carrots, Cauliflower, Peppers, Potatoes, and Garbanzo Beans GF/V

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


- 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

Vegetarian Options

- Citrus Crusted Tofu
with Key Lime Veloute Sauce VEG

- 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

- Three Cheese Ravioli
with Tomato Basil Sauce VEG

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.