Catering Menu - Dollywood

Catering Menu

2525 DreamMore Way • Pigeon Forge, Tennessee 37863 • (865) 365-1900 • dollywood.com/resort

Service charge and state and local taxes not included in menu price. Prices subject to change.

BREAKFAST BUFFETS Minimum of 25 Guests

Includes Orange Juice and Selection of other Fruit Juices, Fresh Brewed Coffee, Decaffeinated Coffee, and Hot Teas

Su nr ise Buf f et | 24 Scrambled Eggs Choice of Two Meats: Applewood Smoked Bacon, Maple Cured Sausage Links, or Honey Glazed Ham Steaks Country Fried Breakfast Potatoes Buttermilk Biscuits and Toasted Breads with Whipped Butter and Jam Seasonal Sliced Fruit and Berries

Swee t Tre ats Brea kfas t B uf fet | 24 Scrambled Eggs Buttermilk Pancakes with Whipped Butter and Maple Syrup Choice of Two Meats: Applewood Smoked Bacon, Maple Cured Sausage Links, or Honey Glazed Ham Steaks Seasonal Sliced Fruit and Berries

So ut her n Scr am ble | 2 6 Scrambled Eggs Buttermilk Biscuits with Cinnamon Honey Butter Yellow Stone Ground Grits with Smoked Cheddar Cheese Country Sausage Gravy Country Fried Breakfast Potatoes Seasonal Sliced Fruit and Berries

Gran d Bre akf ast Buf fet | 28 Scrambled Eggs Choice of Two Meats: Applewood Smoked Bacon, Maple Cured Sausage Links, or Honey Glazed Ham Steaks Country Fried Breakfast Potatoes Buttermilk Pancakes with Whipped Butter and Maple Syrup Assorted Breakfast Breads and Pastries with Whipped Butter and Jam Seasonal Sliced Fruit and Berries

BREAKFAST BUFFET ENHANCEMENTS

Bakery Add -o ns Assorted Breakfast Breads and Pastries with Whipped Butter and Jam | 5 Assorted Bagels with Cream Cheese and Jellies | 2.50

Assorted Muffins with Sweet Butter | 2.50 Buttermilk Biscuits with Whipped Butter and Jam | 2.50

Cold Add -Ons Sliced Prosciutto, Serrano Jamon & Genoa Salami | 9 Smoked Salmon with Dill Cream Cheese, Capers, Red Onion | 9 Hard Boiled Eggs | 2.50

Individual Fruit or Plain Yogurts | 4.00 Assorted Cereal with Whole, 2%, and Skim Milk | 3.50

Ho t Ad d-O ns Scrambled Eggs Florentine | 3 Classic Eggs Benedict (Biscuit, Sliced Ham, Poached Egg, Hollandaise) | 5 Southern Benedict (Biscuit, Pulled Pork, Poached Egg, Sausage Gravy) | 6 Buttermilk Pancakes |4.50 Add Sliced Strawberries and Whipped Cream | 2 Griddle Fried French Toast | 4.50 Add Brown Sugar Candied Bananas | 2.50 Country Fried Breakfast Potatoes with Peppers and Red Onion | 3.50 Breakfast Meats: Applewood Smoked Bacon, Maple Cured Sausage Links, Honey Glazed Ham Steaks, Cade’s Cove Smoked Sausage, or Corned Beef Hash | 5 Steel Cut Oatmeal with Brown Sugar and Raisins | 5 Sausage Gravy | 4.50

Attended Action Stations

Chef’s fee $100 per attendant

Omele ts an d Eggs to Orde r | 7 .5 0 Choice of Eggs and Omelets Cooked to Order Cheddar and Monterey Jack Cheeses, Whole Eggs, Egg Whites, Bell Peppers, Mushrooms, Onions, Tomatoes, Spinach, Black Forrest Ham

Pan ca ke Sta t io n | 6 .5 0 Featuring Fresh Berries, Whipped Cream, Butter, Maple Syrup

Waff le Sta t io n | 7 Featuring Fresh Berries, Whipped Cream, Butter, Maple Syrup


PLATED BREAKFASTS

Includes Orange Juice and Selection of other Fruit Juices, Fresh Brewed Coffee, Decaffeinated Coffee, and Hot Teas

S imp le Egg Brea kfas t | 18 Two Scrambled Eggs Choice One Breakfast Meat: Applewood Smoked Bacon, Maple Cured Sausage Links, or Honey Glazed Ham Steaks Country Fried Breakfast Potatoes Buttermilk Biscuits with Whipped Butter and Jam

Egg Bene dic t Bre akfa st | 20 Biscuit, Sliced Ham, Poached Egg Hollandaise Sauce Country Fried Breakfast Potatoes Seasonal Sliced Fruit

Qu ich e a nd Fr u it | 18

Seasonal Sliced Fruit Country Fried Breakfast Potatoes Muffin Basket with Whipped Butter and Jam

Cou ntry Sa us age Gra vy | 22 Two Scrambled Eggs White Sausage Gravy over Buttermilk Biscuits Country Fried Breakfast Potatoes Seasonal Sliced Fruit

BOXED BREAKFASTS TO GO

Ham a nd Chee se Cr oissa n t | 14 A Freshly Baked Buttery Croissant Filled with Ham and Swiss Cheese Fresh Fruit Cup Single Serving Milk or Juice

Su nr ise Sa lad Brea kfas t B ox | 1 6 Seasonal Sliced Fruit, Low Fat Vanilla Yogurt with side of Granola and a Fresh Baked Pastry Single Serving Milk or Juice

Ham a nd Chee se T ort i l la Wrap | 16 Scrambled Egg, Diced Ham, Smoked Cheddar Cheese in a White Flour Tortilla Fresh Fruit Cup Single Serving Milk or Juice


REFRESHMENT BREAKS

Fres h Star t Br eak | 11 Orange Juice and Selection of other Fruit Juices, Fresh Brewed Coffee, Decaffeinated Coffee and Hot Teas

S imp le Start Bre ak | 16 Assorted Breakfast Breads and Pastries with Whipped Butter and Preserves Orange Juice and Selection of other Fruit Juices Fresh Brewed Coffee, Decaffeinated Coffee, Hot Teas

Ho use Co nt in ent a l | 22 Assorted Breakfast Breads and Pastries with Whipped Butter and Jam Seasonal Sliced Fruit and Berries Assorted Cereal with Whole, 2%, and Skim Milk Fresh Made Granola and Yogurt Steel Cut Oatmeal Orange Juice and Selection of other Fruit Juices Fresh Brewed Coffee, Decaffeinated Coffee, Hot Teas

L igh t a nd He a lt hy Co nt ine nta l | 20 Honey Glazed Grapefruit Fresh Made Granola with Fat-Free and Skim Milks Choice of Mixed Berry or Tropical Green Smoothies Fresh Brewed Coffee, Decaffeinated Coffee, Hot Teas

Energy B oo ster Break | 1 4 Fresh Made Granola and Individual Yogurts Assorted Mixed Nuts Orange Juice and Selection of other Fruit Juices Fresh Brewed Coffee, Decaffeinated Coffee, Hot Teas

Ap p le a n d Sp ice Break | 1 6 Hot or Cold Apple Cider with other Fruit Juices Dried Apple Chips and Other Dried Fruits Hot Apple Crisp Fresh Brewed Coffee, Decaffeinated Coffee, Hot Teas

Tex Mex F ie sta Brea k | 12 House Fried Corn Tortilla Chips with Salsa, Guacamole, Pico de Gallo, Queso and Sour Cream Assorted Bottled Sodas and Waters Add Ground Beef | 3 Add Grilled Chicken | 3

Cho c oh o l i c Brea k | 1 2 Chocolate Dipped Strawberries, Chocolate Fudge Brownies, Chocolate Chuck Cookies Fresh Brewed Coffee and Decaffeinated Coffee

Wh ole Fr u it an d C o ok ies | 12 Baskets of Apples, Bananas, and Oranges Shortbread Cookies Bottled Water

Hit t he Tra i l Bre ak | 17 .5 0 Build Your Own Trail Mix with Banana Chips, Dried Cherries, Yogurt Raisins, M&M’s, Shredded Coconut, Cashews, Peanuts, Almonds, Dried Apricots, Cranberries, Pineapple and Mango Fresh Made Granola Clusters and Chocolate Covered Pretzels Choice of Mixed Berry or Tropical Green Smoothies

All D ay Be verage Bre ak | 15 Continuous Refreshment (eight hours maximum) of Fresh Brewed Coffee, Decaffeinated Coffee, Hot Teas, Assorted Soft Drinks, and Bottled Water


ALA CARTE BEVERAGES AND SNACKS

Fres h Sq ueeze d Or ange Ju ic e | 48 per gallon

Coffee Ser v ic e : Fresh Brewed Coffee, Decaffeinated Coffee, Assorted Hot Teas | 49 per 1.5 gallon urn

Ho t C ho c olate | 6 per person

Fres h Sm oo th ies : Mixed Berry, Tropical Green, Peaches and Cream | 3.50 each

Fres h Ho t or C old App le C ider (Seasonal Availability) | 49 per 1.5 gallon urn

Do l ly ’ s Fam o us P ink Le mo na de or I ce d Te a | 18 per gallon

Coc a-C o la® Soft Dr inks an d B ot t le d Water s | 3 each

Breakf ast Brea ds , M uff ins , a nd Sc o nes | 36 per dozen

Bagels w it h As sor ted Crea m Chee ses | 36 per dozen

But term i lk B i sc u its w ith E gg , Che ese , a nd Ba c on or Sa usage | 48 per dozen

Fres h B ake d Ass orte d C o o kies | 24 per dozen

Fres h B ake d Br ow n ies | 24 per dozen

Ass orte d C an dy B ars | 3.50 each

Ass orte d Power B ars | 4 each

Ass orte d Wh o le Fru it | 2 each

Cho c olate D ip pe d Stra wb err ies | 3.50 each

Delu xe M ixed Nut s | 8 per person

Tra i l Mix | 8 per person

Chips an d Sa ls a | 7 per person

But tered P op c orn | 4 per person


LUNCHEON SALADS AND SANDWICHES

Includes Ice Water, Sweet and Unsweet Tea, and Coffee Service

Sh a ved Pr ime R ib Ba nh Mi | 31 Toasted French Baguette, Slow Roasted Garlic and Thyme Prime Rib Pepper Jack Cheese, Pickled Red Onions, Ancho Chili Slaw, Lime Aioli Petite Sesame Arugula Salad

Clas s i c C lub San dw ich | 2 1 Toasted Sourdough Bread, Oven Roasted Turkey Breast Black Forrest Ham, Applewood Smoked Bacon Swiss cheese, Lettuce, Tomato, Mayo House Made Chips, Dill Pickle

Gri l le d C h ic ken San dw ich | 21 Toasted Ciabatta Bun, Grilled Chicken Breast, Applewood Smoked Bacon Pepper Jack Cheese, Lettuce, Tomato, Mayo House Made Chips, Dill Pickle

Clas s i c C aes ar | 1 9 Hearts of Romaine, Asiago Cheese, Garlic and Herb Croutons Grilled Chicken Breast, Classic Caesar Dressing

So ut her n C ho ppe d Sa lad | 20 Hearts of Romaine, Red Onions, Bacon, Boiled Egg, Fire Roasted Corn Diced Tomatoes, Grilled Chicken Breast, Chipotle Ranch Dressing

As ia n Sa lm o n Sa la d | 2 2 Teriyaki Glazed Salmon, Shaved Napa Cabbage, Mandarin Oranges Honey Roasted Peanuts, Chinese Fried Noodles, Peanut Ginger Dressing

PLATED LUNCHES

Sa la d or Sou p, Ch o ose O n e ($4.00 additional for both soup and salad)

Baby Spinach, Shaved Red Onion, Candied Pecans, Crumbled Gorgonzola, Chopped Bacon, Balsamic Vinaigrette Dressing

Fresh Field Greens, Julienne Carrots, Quartered Cherry Tomatoes, Sliced Cucumbers, Choice of Buttermilk Ranch or Italian Vinaigrette Dressing

Hearts of Romaine, Asiago Cheese, Garlic and Herb Croutons, Classic Caesar Dressing

Broccoli and Smoked Cheddar Soup

Creamy Tomato Bisque

Home Style Chicken Noodle Soup

Bread s , Ch o ose O ne

Assorted Challah and Honey Wheat Dinner Rolls Buttermilk Biscuits with Honey Butter

Entrees , C h oos e On e R o a s t e d B r e a s t o f C h ic k e n | 2 7 Sour Cream Mashed Potatoes Southern Green Beans Stone Ground Mustard Sauce Ch i c k e n Ca r b o n a r a | 2 8 Linguini Pasta Smoked Bacon Crumbles, Garden Peas Lemon Zest and Dill Cream N a s h v i l le H o t Ch ic k e n a n d G o a t Ch e e s e W a f f le | 2 9 Sour Cream Dip and Rosemary Maple Drizzle P a p p a r d e l le P a s t a | 2 6 Caramelized Cauliflower, Oyster Mushrooms Asparagus Spears, Diced Tomatoes Vermouth Reduction Sauce

P a n S e a r e d B l a c k e n e d C a t f i s h | 2 9 Wild Rice Pilaf Oven Roasted Brocollini Habanero Moonshine Salsa E a s t T e n n e s s e e B B Q Ch ic k e n | 2 7 Candied Sweet Potatoes Whiskey Baked Beans H o n e y G l a z e d S a lm o n | 2 9 Roasted Brussel Sprouts and Bacon Rice with Citrus Beurre Blanc P e t i t e F i le t a n d R e d W in e D e m i - G la c e | 4 7 Steak Frites Butter Poached Wild Mushrooms

Desser ts , P lea se C ho ose One

Assorted Fresh Baked Cookies Ghirardelli Brownies Assorted Dessert Bars


LUNCH BUFFETS

Minimum of 25 guests Includes Ice Water, Sweet and Unsweet Tea, and Coffee Service

The Class ic De l i | 28 Field Green Salad with Shredded Carrot, Cucumber, Shaved Red Onion, Cherry Tomato, Buttermilk Ranch and Balsamic Vinaigrette Dressings Side Salad, Choose One:

Southern Style Potato Salad

Macaroni and Sweet Pea Salad Market Sliced Oven Roasted Turkey, Black Forrest Ham, Tuna Salad, Egg Salad Sliced Swiss and Aged Cheddar Cheeses Leaf Lettuce, Sliced Tomato, Shaved Red Onion, Deli Pickle Spears Assorted Sandwich Breads and Rolls, Condiments House Made BBQ Potato Chips Fresh Baked Cookies

The Barn Sl ider | 33 Iceberg Wedge Salad with Blue Cheese Crumbles, Diced Red Onion, Quartered Roma Tomatoes, and Chopped Bacon Creamy Blue Cheese and Italian Vinaigrette Dressings Marinated Cabbage Slaw with Dried Cranberries and Candied Pecans Slider Options, Choose Two:

All American Cheeseburger with Shredded Lettuce, Sliced Tomato, and Shaved Red Onion, topped with House Made Burger Sauce

Fried Green Tomato BLT on Mini Honey Wheat Roll, Applewood Smoked Bacon, Sliced Roma Tomatoes, Shredded Leaf Lettuce, Cracked Pepper Mayonnaise

Buttermilk Fried Chicken on Challah Roll, Ancho Slaw, drizzled with Honey and Cilantro Lime Crema Buttered Corn with Pearl Onions and Fire Roasted Red Pepper House Made BBQ Potato Chips Assorted Fresh Baked Cookies and Ghirardelli Brownies

Tennessee Tunes Signature Lunch | 32 Soups, Choose One:


Home-style Chicken Noodle Soup Salads, Choose One:

Baby Spinach, Shaved Red Onion, Candied Pecans, Crumbled Gorgonzola, Chopped Bacon, Balsamic Vinaigrette Dressing

Field Green Salad with Shredded Carrot, Cucumber, Shaved Red Onion, Cherry Tomato, Buttermilk Ranch and Italian Vinaigrette Dressings

Hearts of Romaine, Asiago Cheese, Garlic and Herb Croutons, Classic Caesar Dressing Cast Iron Skillet Meats:

Grilled Chicken Breast

Marinated Skirt Steak Country Potato Salad Buttermilk Biscuits with Whipped Butter Luscious Lemon Dessert Bars and Decadent Chocolate Brownies

Smoke House Buffet |39 Field Green Salad with Shredded Carrot, Cucumber, Shaved Red Onion, Cherry Tomato Buttermilk Ranch and Italian Vinaigrette Dressings Fresh Fruit Salad House Made BBQ Potato Chips Side Salad, Choose One:


Macaroni and Sweet Pea Salad Entrées, Choose Two:

Honey BBQ Grilled Chicken

Whole Grain Mustard Rubbed Charbroiled Pork Chops

Ancho Chili Seasoned Flank Steak Baked Macaroni and Cheese Strawberry Shortcake with Whipped Cream


Lunch Buffets (continued)

Mexican Madness Buffet | 38 Chicken Tortilla Soup Marinated Cabbage Slaw with Spicy Lime Dressing Sonora Potato Salad Chicken Fajitas with Poblano and Red Peppers, Charred Red Onions, and Warm Flour Tortillas Fire Roasted Corn, Grilled Zucchini and Yellow Squash, Quartered Button Mushrooms and Red Onions Ground Beef and Cheese Enchiladas Spanish Rice Pinto Refried Bean Casserole Fresh Made Guacamole, Pico de Gallo, Sour Cream, Shredded Cheese with Crispy Corn Tortilla Chips Tres Leches Cake

Souther n Kitchen Lunch | 36 Iceberg Wedge Salad, Blue Cheese Crumbles, Diced Red Onion, Quartered Roma Tomatoes, Chopped Bacon Creamy Blue Cheese and Italian Vinaigrette Dressings Buttermilk Biscuits with Cinnamon Honey Butter Slow Roasted Mesquite Beef Brisket Hickory Smoked Pulled Pork Shoulder Rustic Garlic Mashed Potatoes Tennessee Whiskey Baked Beans Cider Braised Collard Greens with Smoked Bacon Cast Iron Baked Peach Cobbler with Whipped Chantilly Cream A d d S o u p t o A n y Lu n c h B u f f e t | 4




BOXED LUNCHES

All boxed lunches are served with bottled water or soda, a piece of whole fruit, bagged potato chips, and a cookie Your choice $24 each

Ham a nd Che dd ar Sa nd wich – Black Forrest Ham, Aged Cheddar, Lettuce, Tomato, Mayo, Mustard, Honey Wheat Bread

Turkey Swiss Sa n dwic h – Roasted Turkey, Swiss Cheese, Lettuce, Tomato, Mayo, Mustard, Sour Dough Bread

Gri l le d C h ic ken C iab at ta – Marinated Grilled Chicken Breast, Pepper Jack Cheese, Lettuce, Tomato, Red Onion, Mayo, Mustard, Ciabatta Bun

Turkey Ba c on Avo ca do Wr ap – Roast Turkey, Bacon, Avocado, Mixed Greens, Shredded Cheddar Cheese, Tomato, Red Onion, Buttermilk Ranch Dressing, White Flour Tortilla Wrap

Vegg ie Wra p – Green Leaf Lettuce, Tomato, Red Onion, Red and Green Bell Peppers, Carrots, Balsamic Dressing, Spinach Tortilla Wrap


PLATED DINNERS

Includes Ice Water, Sweet and Unsweet Tea, and Coffee Service

Sa la d or Sou p, Ch o ose O n e ($4.00 additional for both soup and salad)

Baby Spinach, Shaved Red Onions, Candied Pecans, Crumbled Gorgonzola, Chopped Bacon, Balsamic Vinaigrette Dressing

Fresh Field Greens, Julienne Carrots, Quartered Cherry Tomatoes, Sliced Cucumbers, Buttermilk Ranch or Italian Vinaigrette Dressings

Hearts of Romaine, Asiago Cheese, Garlic and Herb Croutons, Classic Caesar Dressing

Iceberg Wedge Salad, Blue Cheese Crumbles, Diced Red Onions, Quartered Roma Tomatoes, Chopped Bacon, Creamy Blue Cheese Dressing




Bread s , Ch o ose O ne

Assorted Challah and Honey Wheat Dinner Rolls Buttermilk Biscuits with Honey Butter

Entrees , C h oos e On e P e c a n Cr u s t e d S a lm o n | 3 9 Crispy Wild Mushroom Risotto Butternut Squash Puree H e r b P a n k o Cr u s t e d H a d d o c k w i t h Le m o n G a r l i c B e u r r e B la n c | 3 7 Carolina Gold Rice Perlo Braised Butter Beans W h o le G r a in M u s t a r d Cr u s t e d B o n e - I n P o r k Ch o p w it h C a r a m e l i z e d O n io n | 4 4 Sweet Potato Hash Honey Glazed Apples H ic k o r y S m o k e d P o r k Lo in | 4 0 Candied Sweet Potato Casserole Cider Vinegar Braised Collard Greens with Applewood Smoked Bacon G a r l i c a n d H e r b R o a s t e d Ch i c k e n B r e a s t S t u f f e d w i t h S u n D r ie d T o m a t o e s , F e t a , a n d W i l t e d S p in a c h | 3 9 Rustic Garlic Mashed Potatoes Oven Roasted Broccolini Rosemary Pan Gravy E a s t T e n n e s s e e D r y R u b b e d Ch i c k e n S t r e e t T a c o s | 3 9 Authentic Carolina Gold Rice Tennessee Whiskey Baked Beans Avocado, Pickled Red Onions, Pico de Gallo, Cotija Cheese and Cilantro Lime Crema, Grilled Lime Wedge

P e t i t e T e n d e r lo in o f B e e f w i t h R e d W in e D e m i - G la c e | 5 2 Butter Whipped Potatoes Grilled Asparagus F a r f a l le P a s t a ( V e g e t a r ia n O p t io n ) | 3 0 Smoked Tomato Ragout Tequila Caramelized Onions M u s h r o o m D u x e l le S t u f f e d T o m a t o e s | 2 9 Crispy Butter Fried Shitake and Oyster Mushrooms Bed of Ratatouille drizzled with Balsamic Reduction

Desser ts , Ch o ose O ne

Triple Chocolate Cheese Cake with Crème Anglaise

Raspberry White Chocolate Cheesecake with Fruit Compote

Seasonal Cast Iron Fruit Cobbler a la Mode

Decadent Dark Chocolate Bread Pudding with Salted Caramel Glaze


DINNER BUFFETS

Minimum of 25 Guests Includes Ice water, Sweet and Unsweet Tea, and Coffee Service

Custom Dinner Buffet S a la d o r S o u p , Ch o o s e O n e ($4.00 additional for both soup and salad)

Baby Spinach, Shaved Red Onion, Candied Pecan, Crumbled Gorgonzola, Chopped Bacon, Balsamic Vinaigrette Dressing

Fresh Field Greens, Julienne Carrot, Quartered Cherry Tomato, Sliced Cucumber, Buttermilk Ranch or Italian Vinaigrette Dressing

Hearts of Romaine Caesar Salad, Asiago Cheese, Garlic and Herb Croutons

Iceberg Wedge Salad, Blue Cheese Crumbles, Diced Red Onion, Quartered Roma Tomato, Chopped Bacon, Creamy Blue Cheese Dressing




Bread s, Ch o ose O ne Assorted Challah and Honey Wheat Dinner Rolls Buttermilk Biscuits with Cinnamon Honey Butter

E n t r é e s , Ch o o s e T w o The overall price of the buffet will be the higher of the two entrees chosen

Herb Marinated Chicken Breast with Lemon Tarragon Sauce | 37

Crispy Chicken Breast Stuffed with Shitake Mushrooms and Goat Cheese | 39

East Tennessee BBQ Chicken | 37

Char Broiled Ribeye Steaks with Rosemary Shallot Butter | 52

Pan Seared New York Strip Steak with Tellicherry Peppercorn Cream | 58

Pepper Crusted Rack of Lamb | 82

Mustard Crusted Bone-In Pork Chop with Fried Onions | 469

Blackened Center Cut Pork Loin Smothered in Mushroom Gravy | 47

Miso and Soy Glazed Salmon | 48

Blackened Salmon with Habanero Moonshine Salsa | 48

Herb Panko Crusted Haddock with Roasted Garlic Beurre Blanc | 43

Shitake and Crimini Mushroom Duxelle Stuffed Tomatoes (Vegetarian Option) | 40

Slow Roasted Ratatouille with Herb Marinara (Vegetarian Option) | 38 S t a r c h A c c o m p a n i m e n t , Ch o o s e O n e

Rustic Garlic Mashed Potato

Wild Rice Pilaf

Swiss and Basil Potato au Gratin

Herb Parmesan Risotto

Candied Mashed Sweet Potatoes

Blue Roasted Fingerling Potatoes

Twice Baked Potato with Sour Cream & Chives

Duchess Potatoes

V e g e t a b le A c c o m p a n im e n t , Ch o o s e T w o

Honey and Thyme Roasted Carrots

Green Bean Almondine

Broccoli and Smoked Cheddar au Gratin

Oven Roasted Vegetable Medley

Tennessee Whiskey Baked Beans

Roasted Brussel Sprouts with Smoked Bacon Lardons

Grilled Asparagus with Roasted Garlic

D e s s e r t Chef’s Selection Cakes and Pies

Bistro Steakhouse Dinner Buffet | 59 Spinach Salad with Quartered Strawberries, Shaved Red Onion, Gorgonzola Cheese, Candied Pecan, Balsamic Vinaigrette Dressing Choice of One:

Assorted Challah and Honey Wheat Dinner Rolls

Buttermilk Biscuits with Cinnamon Honey Butter Charbroiled Petite Ribeye Steaks topped with Crispy Fried Wild Mushrooms Herb Roasted Quarter Chickens with Sage Pan Gravy Duchess Potatoes with Sour Cream, Bacon, and Chives Grilled Asparagus with Roasted Garlic Roasted Cauliflower, Broccoli and Carrots Maple Crème Brulee with Chantilly Cream and Wild Berries


Dinner Buffets (continued)

Toscana Supper Buffet | 49 Minestrone Soup Tomato and Buffalo Mozzarella Salad with Fresh Basil Antipasto Salad of Cured Meats, Provolone, Grilled Vegetables, Olives, and Artichokes in Seasoned Extra Virgin Olive Oil Baked Penne Marinara Spaghetti Bolognese Chicken Marsala with Sautéed Button Mushrooms, Shallots, and Toasted Pine Nuts Sicilian Roasted Salmon with Tomatoes, Olives, and Capers Roasted Red Potatoes Roasted Eggplant Ratatouille Tiramisu with Coffee Brandy Chantilly Cream

Footh i l ls Buffet | 46 Fresh Field Greens, Julienne Carrots, Quartered Cherry Tomatoes, Sliced Cucumbers, Buttermilk Ranch and Balsamic Vinaigrette Dressings Country Potato Salad with Hard Boiled Eggs Buttermilk Biscuits with Cinnamon Honey Butter Herb Marinated Chicken Breast with Pan Gravy Garlic and Thyme Roasted Pork Loin in Mushroom Gravy Rustic Garlic Mashed Potatoes Oven Roasted Vegetable Medley Cheesecake with Mountain Berry Sauce and Whipped Cream

Souther n BBQ Buffet | 49 S a la d s , Ch o o s e O n e

Fresh Field Greens, Julienne Carrots, Quartered Cherry Tomatoes, Sliced Cucumbers, Buttermilk Ranch and Balsamic Vinaigrette Dressings

Hearts of Romaine Caesar Salad, Asiago Cheese, Garlic and Herb Croutons

B r e a d s , C h o o s e O n e

Assorted Challah and Honey Wheat Dinner Rolls

Buttermilk Biscuits with Cinnamon Honey Butter

Co ld S id e s , Ch o o s e O n e

Macaroni and Sweet Pea Salad


Marinated Cabbage Slaw with Dried Cranberries and Candied Pecans

E n t r é e s , Ch o o s e T w o

Mesquite Charbroiled BBQ Chicken

Slow Roasted Memphis Dry Rubbed Pulled Pork

Cajun Espresso Rubbed Brisket

B B Q S a u c e s , Ch o o s e T w o

Memphis Style Mopping Sauce

Eastern Tennessee Vinegar Based Sauce

Sweet Texas Style BBQ Sauce

S id e D is h e s , C h o o s e T w o

Tennessee Whiskey Baked Beans

Garlic and Herb Butter Grilled Corn on the Cob

Southern Braised Green Beans

Pimento Creamed Corn

Cider Braised Collard Greens with Applewood Smoked Bacon

Sweet Corn Pudding

D e s s e r t s , P le a s e Ch o o s e O n e

Cast Iron Baked Peach Cobbler

New Orleans Style Bananas Foster with Sliced Pound Cake

Mixed Berries over Warm Sugar Biscuits with Fresh Whipped Cream


COLD AND HOT HORS D’OEUVRES

Stationed and/or Butler-Passed Trays. Minimum 20 Pieces per Order. Priced per Piece.

Cold Se le ct ions Roasted Garlic Bruschetta on Crostini with Basil Pesto | 3

Olive and Wild Mushroom Tapenade on Toasted Crostini | 4

Sun Dried Tomato Devilled Eggs | 3

Smoked Salmon Deviled Eggs | 3

Bacon and Chive Deviled Eggs | 3

Prosciutto Wrapped Cantaloupe | 4

Ahi Tuna Ceviche on Fried Wonton with Black Lava Salt | 6

Grilled Lemon and Shrimp Cocktail Skewers | 5

Crab Louie on Endive, Radish, Asparagus with Classic Louis Sauce | 5

Port Poached Fig and Brie on Brioche Toast with Sliced Strawberry | 4

Miniature Biscuits of BBQ chicken, Smoked Gouda, Pickled Onion | 4.5

Caprese Skewers with Mozzarella, Cherry Tomato, Basil Leaf, Olive Oil | 4.5

Strawberry topped with Boursin Cheese | 3.5

Gazpacho Shooter of Tomato, Onion, Pepper in Light Tomato Broth | 3

Duck Confit Crostini with Fig Jam | 4

Ho t Se lec t io ns

Louisiana Shrimp Boil Skewers with Red Potato and Smoked Sausage | 5

Hoppin’ John Spoons topped with Caramelized Onion Bacon Jam | 5

Buttermilk Fried Chicken Sliders with Creamy Ancho Slaw | 4

Nashville Hot Chicken Skewers | 4

Smoky Mountain Shrimp and Stone Ground Grits Spoons | 5

Applewood Smoked Bacon Wrapped Jalapeno Poppers | 4

Creole Shrimp Satay with Avocado Crema | 5

Smoked Sausage with Blackberry and Fig Compote | 5

Pimento Cheese Stuffed Mushroom Caps | 4

Blackened Red Grouper Street Tacos with Avocado Wasabi Aioli | 6

Fried Chicken Slider with Ancho Slaw and Lavender Honey | 4.5

Spanakopita – Spinach, Feta and Ricotta Cheeses in Phyllo Dough | 3.5

Chimichurri Brushed Beef Pincho Skewers | 4.5

Miniature Grilled Cheese Bites | 3

Beef or Chicken Empanadas | 4.5

Sausage Mac and Cheese Fritters | 4

BBQ Pulled Pork and Cheddar Biscuits | 5

ATTENDED ACTION STATIONS

Chef’s fee $100 per attendant

S l ider St at io n | 25 Pulled Pork on Potato Rolls with House BBQ Sauce, Pickled Onions and Coleslaw Crab Cake Slider with Garlic Amarillo Aioli and Fried Onions Harissa Lamb Burgers with Cucumber Yogurt Sauce

Stree t Fo o d T ac o Stan d | 25 Picadillo, Braised Beef, Blackened Red Fish Cheese, Lettuce, Cabbage, Queso Fresco, Guacamole, Salsa Roja and Pico de Gallo

Gour met M ac a nd Chee se | 18 Classic Macaroni, Lobster, Mascarpone, Duck Confit, Goat Cheese, Bacon, Cheddar Cheese, Green Chilies

“Maso n J ar” Sa la d Sta t io n | 17 Hearts of Romaine with Classic Caesar Dressing, Garlic and Herb Croutons, Cage Free Boiled Eggs Low Country Cobb Salad with Buttermilk Tarragon Dressing, Blue Cheese, Chicken, Avocadoes, Tomatoes, Jicama Arugula Salad with Lemon Vinaigrette, Strawberries, Pecans, Goat Cheese

Cev ic he Stat ion | 19 Red Fish Ceviche with Amarillo Aioli, Red Onions and Cilantro Shrimp Ceviche with Yuzu, Tomatillos and Grapefruit


DISPLAY BOARDS AND PLATTERS

Minimum 20 guests per order

Cold Se le ct ions V e g e t a b le Cr u d i t é | 5.50 per person Farmers Market Fresh Vegetables with Herbed Buttermilk Dip A r t i s a n Ch e e s e | 8.50 per person A Selection of Aged Artisan Cheeses with Dried Fruits and Nuts S e a s o n a l F r u i t P la t t e r | 7.50 per person An Assortment of Seasonal Fresh Fruits and Berries A n t ip a s t o B o a r d | 10 per person Marinated Artichoke and Olive Salad, Cured Meats, and other Italian Favorites Ch e f ’ s Ch a r c u t e r ie S e le c t i o n | 15 per person Assorted Smoked Meats and Cheeses with Stone Ground Mustard and Fruit Jam O y s t e r s o n t h e H a l f S h e l l | 48 per dozen Grilled Lemon and Lime Wedges, Mignonette Sauce, Ginger Lime Relish, and Horseradish Sauce Cr a b S a la d P a r f a i t | 12 per person Crab, Red Onions, Capers, Tomatoes, Avocadoes, Green Onions, Lemon and Lime Garnish, served in a Chilled Martini Glass M a r k e t F r e s h S h r im p Co c k t a i l | 60 per dozen Served with Capers, Red Onions, Lemon, Lime, and Cocktail Sauce (ask your sales manager about adding a carved ice enhancement)

Ho t Se lec t io ns O p e n - F a c e d F r ie d G r e e n B LT S l id e r s | 42 per dozen With Applewood Smoked Bacon and Cracked Pepper Mayonnaise B la c k e n e d F i s h T a c o s | 72 per dozen With Ancho Slaw and Avocado Lime Crema Co u n t r y H a m a n d B is c u i t s | 36 per dozen With Peppered Arugula and Clover Honey G r i l le d Ch ic k e n a n d Co r n Q u e s a d i l l a s | 42 per dozen With Sour Cream dipping Sauce M a r y la n d S t y le Cr a b Ca k e s | 42 per dozen With Spicy Tartar Sauce M in ia t u r e S h r im p P o - B o y | 72 per dozen With Tomatoes, Avocadoes, and Chipotle Remoulade


CONSUMPTION BAR PRICING

Bartender fee $100.00 first three hours and $25.00 each additional hour

One bartender required per 75 guests Cal l Bra nd L iqu ors |11 .00 per g lass Tito’s Vodka, Don Q Rum, Ne Amsterdam Gin, Cien Anos Reposado Tequila, Jack Daniels Black Whiskey, Jim Bean White Bourbon, Dewars White Label Scotch

Premium Bra n d L iq uor s |1 3.00 per g lass Grey Goose Vodka, Bacardi Light Rum, Hendricks Gin, 1800 Silver Tequila, Woodford Reserve Whiskey, Bullitt Bourbon, Johnny Walker Black Scotch

Do mest i c B eers | 5 . 00 per b ott le Bud, Bud Light, Miller Lite, Coors Light, Michelob Ultra

Premium Beers | 7 .00 per b ott le Heineken, Corona, Shiner Bock, Yuengling, Sam Adams

Syc am ore L ane H ou se W in es | 9 .00 per g lass | 34 .0 0 per b ot t le Chardonnay, Sauvignon Blanc, Merlot, Cabernet

Coffee Ser v ic e | 4 9 p er 1 . 5 ga l lo n urn Fresh Brewed Coffee, Decaffeinated Coffee, Assorted Hot Teas

Coc a-C o la® Soft Dr inks an d B ot t le d Water s | 3 ea c h


RESORT POLICIES

We are eager to help you, both in the planning and serving of your function. Should the menu selections presented here not fulfill your requirements, please let us know as we welcome the opportunity to customize menus to your specific needs.

Food Service All food served on the resort premises must be supplied and prepared by the resort’s culinary team. Due to the resort having no control of how food is transported, stored or secondarily prepared after it leaves the premises, no leftover food from catered functions may be taken from the resort. To maintain proper temperature control and food quality, buffets will be serviced for a maximum one-hour time period and hors d’oeuvre stations will be maintained for a maximum two-hour time period. Buffets priced on a per person basis will charge for multiple visits to the buffet. Notice: consuming raw or undercooked beef, steak, meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Beverage Service All alcoholic beverages, served on the resort premises (or elsewhere under the resort’s alcoholic beverage license), must be dispensed only by resort servers and bartenders. Alcoholic beverage service may be denied to those guests who appear to be intoxicated or are under age. All of our servers and bartenders are certified by TIPS, a skills-based training program designed to train responsible serving habits.

Pricing Confirmed food and beverage pricing will not be given more than 90 days prior to any function/event date. Our culinary team uses only the finest ingredients in the preparation of your meals. Due to fluctuating food and beverage prices, menu prices may change without notice unless arrangements are confirmed by a signed Banquet Event Order (BEO).

Tax & Service Charge A customary 22% service charge and applicable sales taxes will be added to all food and beverage charges as well as any meeting room rental and audio visual charges as specified on the contract and BEO. The food & beverage functions that require a minimum number of attendees will be charged that minimum requirement should less guests be guaranteed.

Function Rooms Function rooms are assigned according to the anticipated guaranteed number of guests. If there are fluctuations in the number of attendees, the resort reserves the right to assign accordingly the banquet function room.

Banquet and Event Details To ensure our entire team is prepared and all your needs are accommodated, we request that the final details of your event be submitted 30 days in advance of your event.

Guarantee Agreement We require a confirmation of guaranteed attendance at least 5 working days in advance of all functions. Your bill will be based on the guaranteed number, plus charges over and above. Meals will be prepared for your guaranteed figure. Our culinary team will make every effort to duplicate your menu for any additional guests, however, in the event this cannot be done, a substitute entrée will be provided. In the event we do not receive a guarantee, we will consider the number of guests indicated as “Expected” on the banquet event order as the guarantee.

Special Event Services Our staff will be pleased to assist you with any recommendations for floral arrangements, decorations, photographers, and entertainment to make your event truly memorable.

Catering Menu - Dollywood

Documents

Transcript of Catering Menu - Dollywood