Breakfast
Scrambled Eggs, Cheesy Eggs, and Fried Eggs
Bananas, Oranges, Cantaloupe and Honeydew Melon
Greek or Vanilla Yogurt – Homemade Cinnamon Streusel Coffee Cake
Assorted Whole Grain Cereals
Hot Oat Meal with Brown Sugar and Overnight Oats
Apple Juice, Skim Milk or 2% Milk
Lunch
Golden and Crunchy Grilled Cheese Sandwiches
Fresh Homemade Tomato Soup
Selection of Fresh Salads including Tuna Salad and Chicken Salad
Pasta Alternative with Sauce of the Day
Fresh Red Grapes
Homemade Lemonade and Water
Afternoon Snack
Candy Canteen and Apples
POINT O’RITZ 2025
RECEPTION AND HORS D’OEUVRES ON THE MAIN LAWN
Crudites with Creamy Rancho Point Dip
Chef Chuck’s Famous Battered Crispy Mushroom Bites with Creamy Italian Aioli
House Made Bruschetta on a Toasted Garlic Crostini
Vegetable Maki Sushi with Wasabi Dipping Sauce
Golden Fried Asian Chicken Dumplings
Petite Cochon aux Blanket Hebrew National
Party Beverages
DINNER IN THE GRAND BALLROOM
Rainbow Cheese Tortellini With a Delicious Ricotta Cheese Filling in a Freshly Made Pasta Purse Served with a Chuck’s famous Sauce Alfredo
Superb Egg Battered Breast of Chicken Francaise POP Style – In a Tasty Light Lemon Butter Sauce
Risotto Piedmontaise – The Noblest of all Italian Dishes – Imported Italian Arborio Rice Simmered gently with Pecorino-Romano Cheese, Consommé, Fresh Peas and Pimientos
Charcoal Grilled Beef Paillard with Chuck’s Special Sauce 21 – Fresh Oregano-Garlic Chimichurri
Angel Hair Pasta Served with Sautéed Fresh Filetto di Pomodoro, Garden Fresh Basil, a Hint of Onion and Gobs of Pecorino Romano
Steamed Broccoli with Roasted Red Pepper and Fresh Creamery Butter
Caesar Salad Deluxe a la Maison
Freshly Baked Assorted POP Rolls
THE GRAND ICE CREAM BUFFET
Design Your Own Ice Cream Sundae
Choice of Vanilla Bean, Rich Chocolate, Luscious Strawberry, and Java Chip
Oreo Cookie Pieces
Hot Fudge, Caramel, Strawberry and Marshmallow
Blue and White and Chocolate and Rainbow Sprinkles
Whipped Cream
CHEF DE CUISINE
Chuck Jennings, Executive Master Chef
Will Shanahan, Chef di Cuisine
Julian Gamache, Sous Chef
Harumi Tomatani, Pastry Chef
Brandon Martinez, Junior Pastry Chef
BANQUET PREPARATION
Maximiliano, Emiliano, Pablo, Alan, Andres, Alexis, Yuliet, Diego, Oliver, Alexa, Henry, Ana Luisa, Jose, Ana, Allen, Gabriel, Samuel, Ulises, Karla
SERVICE BY
The Great Peak of 2025 and the POP Banquet Staff