Breakfast
Orange Juice or Apple Juice
Bananas, Oranges, Cantaloupe and Honeydew Melon
French Toast with Homemade Cinnamon Challah
Confectionery Sugar and Maple Syrup
Freshly Baked Fruit Scones
Fresh Strawberry, Organic Granola, and Greek Yogurt Parfaits
Vermont Fresh Greek Yogurt
Hard Boiled Eggs on Salad Bar
Assorted Whole Grain Cereals
Hot Oat Meal with Brown Sugar
Skim Milk or 2% Milk
Lunch
Crunchy Caesar Salad Grilled Chicken Tender Wraps
Hot and Ginger Honey BBQ Wings
Haricot Vert Roasted Red Pepper Vinaigrette Salad
Tuna Salad, Chicken Salad, Grilled Chicken, Hummus and Salad Bar
Pasta Alternative with Sauce of the Day
Selection of Fruits, Yogurts and Cottage Cheese
Fresh Carolina Peaches
Homemade Fresh Lemonade, Milk and Water
Afternoon Snack
Creamsicles or Fudgesicles
POINT O’RITZ 2018
RECEPTION AND HORS D’OEUVRES ON THE MAIN LAWN
Pastry Wrapped Hot Dog Chunks with Mustard Dipping Sauce
Salami Cornets with Cream Cheese Filling
Vegetable Maki Sushi with Wasabi Soy Dipping Sauce
Vegetarian Spring Rolls with Dipping Sauce
Cheddar Cheese Chunks Batter Dipped
Party Beverages
THE GRAND DINNER A LA RITZ
Chef Chuck’s World Famous Lemon Chicken Francaise
In Egg Batter, Splashed with Lemon and White Wine and Sautéed in Creamery Butter
Salmon Filet with Citrus Buerre Blanc Sauce
Rainbow Colored Ricotta Filled Tortellini a la Posh POP served with a delicate Sauce Alfredo
Linguini alla Carbonara POP Style – Fresh Cream, Crispy Beef Bacon and Egg Yolk Tossed with Freshly Grated Parmigiano Reggiano
Charcoal Grilled Beef Paillard with Chef Chuck’s Special Fresh Oregano-Chimichurri Sauce
Golden Spanakopita alla Point – Fresh Spinach and Feta Pie Prepared with Fresh Onion,, Dill and Garlic in a Classic Greek Phyllo Crust
Sauteed Haricot Vert and Roasted Red Pepper Tossed in Creamery Butter
Arugula, Radicchio and Cherry Tomato Salad Deluxe
Assorted Homemade Dinner Rolls, Focaccia and Lavosh
THE GRAND ICE CREAM BUFFET
Design Your Own Ice Cream Sundae
Choice of Vanilla Bean, Decadent Chocolate Cookie Dough, Cookies and Cream, Mint Chocolate Chip and Salted Caramel
Smashed Oreo Cookie Pieces and Smashed Chocolate Chip Cookie Pieces
Hot Fudge, Caramel, Strawberry and Marshmallow Sauces
POP Blue and White Sprinkles
Chocolate and Rainbow Sprinkles
Whipped Cream
CHEF DE CUISINE
Chuck Jennings, Executive Chef
Tom Rougan, Chef de Cuisine
Eddy, Dining Room Manager
Matt, Miguel, Sprinkle, Milka, Sam, and Borgie, Sous Chefs
BANQUET PREPARATION
Kyle, Eduardo, Jose, David, Kasia, Radek, Elena, Estaban, Alicia, and Evelyn
SERVICE BY
The Great Peak of 2018 and the POP Banquet Staff
Evening Snack
No Evening Snack – Too Much Food