COLD HORS D’OEUVRES

SMOKED CHICKEN CANAPE

Smoked Chicken with Granny Smith Apples on Toasted Croutons.

STRAWBERRY AND PINEAPPLE KABOB

CUCUMBER CANAPE

Soft Bread with Sliced Cucumber, Dill Cream Cheese and Red Bell Pepper.

COCKTAIL SHRIMP

Chilled and Arranged with Cocktail Sauce and Lemon.

SMOKED SALMON PINWHEELS

Flour Tortilla with Sour Cream, Fresh Chives, and Smoked Salmon.

CALIFORNIA ROLLS

Sushi Rice, Avocado, Red Pepper, Carrot and Cucumber Rolled in Nori.

Served with Wasabi and Soy.

PROSCUITTO WRAPPED FRESH MOZZARELLA

Fresh Mozzarella with Basil, Olive Oil and Balsamic Vinegar Wrapped with Prosciutto.

HOT HORS D’OEUVRES

MARGHARITA PIZZA

Thin Crusted Pizza with Sliced Roma Tomatoes, Olive Oil,

Mozzarella Cheese and Fresh Basil.

WING ZINGS

Spicy Chicken Wings Served with Barbeque Sauce and Ranch Dressing.

FRENCH FRIED ARTICHOKE HEARTS

Filled with Chive Cream Cheese, and Served with Honey-Dijon Dipping Sauce.

SWEDISH OR BBQ MEATBALLS

MINIATURE CRAB CAKES

Served with a Smoked Tomato Aïoli.

PARMESAN RISOTTO CAKES

Seared in Olive Oil and Finished with Boursin Cheese, Shiitake Mushrooms

and Sun-Dried Tomatoes.

CHICKEN OR BEEF BROCHETTE

Charbroiled Marinated Chicken Breast or Beef Skewered with Bell Peppers

and Onions, Finished with Teriyaki Glaze.

BACON-WRAPPED PINEAPPLE

Golden Sweet Pineapple Wrapped with Bacon; Oven Roasted and Finished with

Brown Sugar-Soy Glaze.

VEGETARIAN SPRING ROLLS

Cabbage, Bamboo Shoots, Green Onions, Carrots, and Cellophane Noodles.

Served with Sweet and Sour Chili Sauce.

BOURSIN MUSHROOM CAPS

Oven Baked Mushroom Caps Filled with Creamy Garlic, Herbs, and Boursin Cheese.

CHICKEN SPIEDINI

Chicken Breast with Fresh Sage Leaf Wrapped in Pancetta and Charbroiled.

BACON-WRAPPED BBQ SHRIMP

Jumbo Shrimp Wrapped in Bacon and Charbroiled; Glazed with BBQ Sauce.

BACON-WRAPPED SCALLOPS

Lightly Breaded Scallops Wrapped in Bacon and Deep Fried. Served with Cocktail Sauce.

MUSHROOM STRUDEL

Flaky Phyllo Pastry Stuffed with Mushrooms, Garlic, Herbs and Cream Cheese.

HAND CARVED MINI SANDWICHES

HONEY-MUSTARD GLAZED HAM
Hand-Carved; Served on Cocktail Rolls with Condiments.

BONELESS BREAST OF IOWA TURKEY

Oven Roasted and Hand Carved; Served on Cocktail Rolls with Condiments.

ROASTED IOWA BEEF TENDERLOIN

Seasoned with Garlic and Rosemary, Slow Roasted and Hand-Carved;

Served on Cocktail Rolls with Béarnaise Sauce.

TOP SIRLOIN

Roasted and Hard-Carved. Served on Cocktail Rolls with Condiments.

DISPLAY PIECES

GARDEN VEGETABLES

Basket of Fresh Vegetables with Flavored Dips.

MARINATED, CHARBROILED VEGETABLES

Marinated, Charbroiled and Served Chilled.

MEXICAN 7-LAYER DIP

Layers of Beans, Sour Cream, Cheese, Scallions, Fresh Tomatoes, Lettuce,

Onions and Black Olives; Served with Fried Tortilla Chips.

ARTICHOKE DIP

Baked Artichoke Hearts, Spinach, and Cream Cheese.  Served with Grilled Pita Bread.

FRESH FRUITS OF THE SEASON

Arrangement of Sliced Fresh Fruits and Berries.

BAKED BRIE, ROASTED GARLIC AND

SHIITAKE MUSHROOMS

Creamy Brie Cheese Topped with Roasted Garlic, Fresh Thyme

and Sautéed Shiitake Mushrooms.  Served with Crackers.

GOURMET CHEESE BOARD

Selections of Imported and Domestic Cheeses Garnished with Whole Fruit.

Served with Crackers.

COLD SMOKED SALMON

Displayed with Capers, Chopped Egg, Sour Cream, Red Onions,

Sweet Pickle, and Dill Sauce.

HOT SMOKED SALMON

Side of Alderwood Smoked Salmon, Displayed with Capers, Chopped Egg,

Sour Cream, Onion, Sweet Pickle, and Dill Sauce.

SALADS

Club Salads

.

CLASSIC MILLERS SALAD

Assorted Greens Tossed with Creamy Garlic Sour Cream Dressing, Sliced Tomatoes, Cucumbers and Croutons.

MANDARIN ORANGE SALAD

Crisp Salad Greens Tossed in Poppy Seed Dressing with Oranges, Green Onions

and Toasted Almonds.

CAESAR SALAD

Fresh Romaine Tossed in a Zesty Dressing with Tomatoes, Cucumbers, Croutons

and Parmesan Cheese.

CANDLELIGHT SALAD

Mixed Baby Greens with Tomatoes, Carrots, Croutons and Dijon Vinaigrette.

Additional Salads

CAESAR SALAD IN PARMESAN CUP
Classic Style Presented in a Delicate Cheese Cup.

STRAWBERY PECAN SALAD

Baby Lettuces, Sliced Strawberries, Pecans, Orange Segments and

Champagne-Cointreau Vinaigrette Dressing.

ASHWORTH SALAD

Mixed Greens Tossed with Crisp Bacon, Cherry Tomatoes, Red Onions,

Hard Boiled Eggs, Croutons and Creamy Parmesan Dressing.

SOUPS

ITALIAN VEGETABLE

Fresh Vegetables in Tomato-Herb Broth.

TOMATO BASIL BISQUE

Pureed Italian Plum Tomatoes Simmered with Italian Vegetables and Basil Pesto.

MINNESOTA WILD RICE

Creamy Soup with Wild Rice and Fresh Vegetables.

SHERRIED ARTICHOKE

Cream Soup with Artichokes, Cream Sherry, and Green Onions.

SWISS ONION

Sweet Yellow Onions Simmered in Chicken Broth and Cream.

CREAM OF ASPARAGUS

Creamy Soup with Asparagus Tips.

FRENCH ONION

Caramelized Sweet Yellow Onions, Garlic, Dry Sherry, and Beef Broth.

LOBSTER BISQUE

Maine Lobster Meat in a Velvety Cream Soup.

ACCOMPANIMENTS

STARCH

PARMESAN RISOTTO

Creamy Risotto with Sweet Yellow Onions and Parmesan Cheese.

MASHED SWEET POTATOES

Mashed Sweet Potatoes with Butter, Salt and Pepper.

BAKED POTATO

Served with Sour Cream and Butter.

GARLIC MASHED YUKON GOLD POTATOES

With Roasted Garlic

DAUPHINOIS POTATOES

Sliced Potatoes, Gruyere Cheese, Cream and Garlic; Served Au Gratin.

OVEN ROASTED NEW POTATOES

Red Potatoes Roasted with Garlic, Kosher Salt and Rosemary.

LOADED MASHED POTATOES

Mashed Potatoes with Cheddar Cheese, Sour Cream, Bacon,

Sautéed Bell Peppers, and Scallions.

RICE PILAF

Fluffy White Rice, Chicken Broth, Vegetables, and Herbs.

KANSAS RICE MEDLEY

Long Grain Wild Rice, Pearled Wheat Berry, Wild Rice,

Chicken Broth, Vegetables and Herbs.

VEGETABLES

FRANGELICO CARROTS

Sliced Carrots Sautéed in Sweet Butter with Toasted Hazelnuts and Frangelico Glaze.

SAUTÉED GREEN BEANS, NAPA

Fresh Green Beans Sautéed in Olive Oil with Sun-Dried Tomatoes,

Mixed Mushrooms, and Shallots.

GREEN BEANS WITH BACON AND DILL

Fresh Green Beans Sautéed with Crispy Bacon, Fresh Dill and Shallots in Sweet Butter.

BASIL VEGETABLE SAUTÉ

Fresh Zucchini, Bell Peppers, and Green Onions Sautéed in Olive Oil

with Garlic, Fennel, and Sweet Basil.

ASPARAGUS

With Red Pepper Vinaigrette or Hollandaise Sauce.

WINE COUNTRY VEGETABLE SAUTÉ

Julienne Carrots, Zucchini, Red Cabbage, and Green Beans Sautéed in Olive Oil and Garlic.

VEGETABLE STRAWS

Julienne Carrots, Zucchini, Squash, Leeks, and Bell Peppers in Garlic Chive Butter.

SWEET SNAP PEAS

Sautéed Sweet Snap Peas with Soy Sauce and Sliced Almonds.

STEAMED BROCCOLI

Garlic Butter.

DESSERTS

CHOCOLATE SUNDAE

Vanilla Bean Ice Cream, Chocolate Sauce.

STRAWBERRY SUNDAE

Vanilla Bean Ice Cream, Sliced Strawberries.

CARAMEL SUNDAE

Vanilla Bean Ice Cream, Caramel Sauce.

HOT FUDGE SUNDAE

Vanilla Bean Ice Cream, Hot Fudge Sauce.

PEPPERMINT STICK SUNDAE

Peppermint Ice Cream, Hot Fudge Sauce.

TURTLE SUNDAE

Vanilla Bean Ice Cream, Hot Fudge and Caramel Sauces, Topped with Pecans.

CHERRIES JUBILEE

Sweet Cherries in Brandy-Caramel Sauce; Served over Vanilla Bean Ice Cream.

BANANAS FOSTER SUNDAE

Sliced Fresh Bananas, Banana Liqueur, and Brandy-Caramel Sauce;

Served over Vanilla Bean Ice Cream.

ICE CREAM CREPE

French Crepe Rolled with Vanilla Bean Ice Cream; Topped with Bananas,

Caramel, and Chocolate Sauce.

CHOCOLATE FUDGE BROWNIE DELIGHT

Club Baked Fudge Brownie with Vanilla Bean Ice Cream, Fudge Sauce,

Whipped Cream and Nut Topping.

ANGEL FOOD STRAWBERRY SHORTCAKE

Grand Marnier Glazed Angel Food Cake; Served with Sliced Strawberries

and Whipped Cream.

COOKIES AND CREAM

Chocolate Chip Cookie with Vanilla Bean Ice Cream, Drizzled with Chocolate and

Caramel Sauces Whipped Cream and Fresh Mint.

DEVIL’S FOOD CAKE

Moist Chocolate Cake with Fudge Icing and Vanilla Bean Ice Cream.

CARROT CAKE

Cream Cheese Frosting and Caramel Sauce.

DOUBLE CHOCOLATE RASPBERRY TORTE

Layers of Rich Chocolate Cake and Raspberry Marmalade Covered with

Rich Chocolate Ganache.

CHOCOLATE LAVA CAKE

Rich Chocolate Cake with Warm Fudge Center; Served with Vanilla Bean Ice Cream.

VANILLA CHEESECAKE WITH FRESH STRAWBERRIES

BAILEY’S CHEESECAKE

Creamy Cheesecake Baked with Bailey’s Irish Cream.

TIRAMISU

Espresso Soaked Sponge Cake with Mascarpone Cheese and Zabaglione Sauce.

CHOCOLATE BAGS

Hand-Poured Chocolate Shaped Bags Filled with Three Gourmet Ice Creams.

ICE CREAM SUNDAE BAR

Hand-Dipped Ice Cream with Hot Fudge Sauce, Caramel Sauce, Cherries Jubilee,

Crushed Candy Topping, Strawberries, Cherries, Whipped Cream, Fresh Baked

Brownies and Cookies.

CHEESECAKE BAR

Selection of Three Flavored Cheesecakes with Two Hot Toppings, Sliced Strawberries

and Other Fruit Toppings, Whipped Cream, and Crushed Candy Toppings.