7201 State Route 8
Brant Lake, NY
12815

phone : 518.494.3213

fax : 518.494.3489

find us on facebook map & directions contact us

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

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All rights reserved.