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Banquet Menus |
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Sapphire Menu |
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Please choose up to five different items
from this list for your customized menu. |
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Double Pork Chop |
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Two eight-ounce
French-cut pork chops topped with gouda mornay and caramelized
onions. |
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Chop House Sirloin |
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Eight-ounce
barrel-cut sirloin topped with onion and garlic jus de veau lie
and shaved tobacco onions. |
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Prime Rib |
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Twelve-ounce
slow-roasted prime rib served au jus and creamy horseradish. |
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Chicken Marsala |
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Boneless breast of
chicken sauteed with portabella mushrooms in a Marsala sauce. |
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Baked Salmon |
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Fresh Atlantic
salmon oven-broiled and served with a champagne buerre blanc. |
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Chicken Piccata |
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Boneless breast of
chicken sauteed with lemon and capers in a rich white wine
sauce. |
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New York Strip |
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Eight-ounce,
completely trimmed cut of MacKenzie's exclusive strip loin
topped with shaved tobacco onions. |
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Shrimp Scampi |
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Jumbo shrimp sauteed
with roasted peppers and red onions in a scampi sauce, tossed
with linguine and topped with parmesan cheese. |
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Peppered Pork Loin |
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Eight-ounce loin
seared with cracked pepper and garlic, oven-roasted and served
onion and garlic jus de veau lie. |
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Bistro Tournedos |
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Eight-ounce
bistro medallions, garlic-pepper seasoned and oven-finished.
Garnished with bordelaise. |
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All entrees served with freshly
baked bread, house salad, MacKenzie's famous white cheddar
mashed potatoes and sauteed seasonal vegetables. |
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Ruby Menu |
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Please choose up to five different items
from this list for your customized menu. |
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Filet Mignon |
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Six-ounce
barrel-cut, bacon-wrapped tenderloin garnished with bordelaise. |
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Chicken Imperial |
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Boneless breast of
chicken sauteed with jumbo shrimp in a Marsala cream sauce. |
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Prime Rib |
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Sixteen-ounce
slow-roasted prime rib served au jus and creamy horseradish. |
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Salmon Oscar |
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Fresh Atlantic
salmon oven-broiled, served with steamed asparagus and topped
with lump crab meat and bearnaise. |
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New York Strip Gratinee |
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Eight-ounce cut of
MacKenzie's exclusive strip loin topped with melted Wisconsin
bleu cheese. |
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Steak Oscar |
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Eight-ounce
barrel-cut sirloin served with steamed asparagus and topped with
lump crab meat and bearnaise. |
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Shrimp Tortellini |
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Jumbo shrimp sauteed
with button mushrooms and cheese-filled pasta in a basil-poblano
cream sauce. |
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Bistro Tournedos Au Poivre |
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Eight-ounce
bistro tournedos encrusted with cracked pepper, and finished
with sauce au Poivre. |
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Tuna Chop |
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Roasted garlic-pepper seared rare
tuna, topped with sweet soy sauce and wasabi. |
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Veal Marsala |
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Tender cutlets of
veal sauteed with portabella mushrooms in a Marsala sauce. |
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All entrees served with freshly
baked bread, house salad, MacKenzie's famous white cheddar
mashed potatoes and sauteed seasonal vegetables. |
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Diamond Menu |
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Please choose up to five different items
from this list for your customized menu. |
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Filet au Poivre |
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Eight-ounce
pepper-encrusted barrel-cut tenderloin oven-broiled and topped
with sauce au Poivre. |
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Prime Rib and Shrimp |
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Twelve-ounce
slow-roasted prime rib and sauteed jumbo shrimp served au jus
and creamy horseradish. |
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Land & Sea |
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Eight-ounce
barrel-cut sirloin garnished with bordelaise and Alaskan King
crab leg served with drawn butter. |
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Alaskan King Crab |
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Ten ounces of
steamed Alaskan King crab legs, served with drawn butter. |
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New York Strip Gratinee |
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Twelve-ounce cut of
MacKenzie's exclusive strip loin topped with melted Wisconsin
bleu cheese. |
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Steak Napoleon |
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Barrel-cut sirloin,
split and layered with a crab cake, finished with bearnaise. |
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Colorado Rack of Lamb |
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Colorado rack of lamb infused with
rosemary and served atop raspberry-chipotle demi-glace. |
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Veal & Crab Sauteed |
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Tender cutlets of
veal sauteed with lump crab in a rich white wine and butter
sauce. |
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MacKenzie's Ribeye |
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Sixteen-ounce
highly-marbled ribeye seasoned with garlic pepper and
char-grilled. |
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All entrees served with freshly
baked bread, house salad, MacKenzie's famous white cheddar
mashed potatoes and sauteed seasonal vegetables. |
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Side
Dishes |
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The following items are available to
complement your entree selections. These items are served family-style
to share among the guests at each table. |
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Sauces - $2.95 each |
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Bearnaise |
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The classic French
tarragon-infused egg and butter emulsion. |
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Bordelaise |
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A rich Burgundy and shallot-based
demi-glace reduction. |
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Au Poivre |
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Hearty cream sauce made with
brandy and whole peppercorns. |
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Roasted Garlic-Onion Jus |
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Light sherry-beef broth flavored
with eggplant garlic and sweet onions. |
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Vegetables - $6.95 each |
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Sauteed Mushrooms |
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Fresh button mushrooms sauteed in
bordelaise. |
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Sauteed Asparagus |
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Fresh asparagus stalks sauteed in
butter and topped with a white wine butter sauce and roasted red
peppers. |
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Sauteed Onions |
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Coarse-chopped sweet onions
caramelized in butter. |
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Creamed Spinach |
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Rich blend of chopped spinach,
cream and cheeses. |
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Seafood - Market Price |
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Scampi Shrimp |
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Four jumbo shrimp in a white wine
and butter sauce. |
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Alaskan King Crab |
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Jumbo crab legs served hot with
drawn butter. |
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Broiled Lobster Tail |
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Nine-ounce cold-water tail broiled
in white wine served with drawn butter |
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Seafood Platter |
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A combination of Alaskan King crab
legs, halved lobster tails and scampi shrimp piled high and
served with drawn butter. |
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Specialty Entree Menu |
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MacKenzie's proudly offers these
specialty and exotic items as additional choices for your customized
menu. These items must be selected at least 10 days in advance, and
availability may be limited. For specialty game and seafood, a
guaranteed minimum purchase will be required. All items are available
at Market Price - inquire with the Event Coordinator for pricing.
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SPECIALTY ENTREES |
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Surf & Turf |
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Eight-ounce Filet
Mignon paired with broiled nine-ounce cold-water lobster tail. |
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Land & Sea |
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Eight-ounce Filet
Mignon paired with two Alaskan King Crab legs. |
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Kobe Beef New York |
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The world's finest
beef. Chef's presentation of this highly marble, rich and
flavorful cut. |
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GAME SELECTIONS |
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These lean cuts are recommended
medium-rare and under. |
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Buffalo |
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Lean, dense and
rich, strip cut or baseball cut. |
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Elk |
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Farm-raised marinated
chops or loins. |
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Venison |
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Flavorful, dark red
meat; chops, loins or roasts. |
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Ostrich |
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Rich and flavorful
red meat tenderloin. |
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Duck |
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Rich and juicy with
Chef's choice of preparation. |
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Pheasant |
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Delicate and
flavorful with Chef's choice of preparation. (Cooked Well Done) |
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SEAFOOD SELECTIONS |
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Halibut |
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Mild and delicate,
our most popular seafood selection. |
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Chilean Sea Bass |
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Rich and flaky,
seasonal availability. |
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Swordfish |
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Firm and flavorful,
grilled or baked. |
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Tilapia |
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Firm, mild white
fish with Chef's choice of preparation |
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Broiled Lobster Tail |
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Succulent nine-ounce cold-water
lobster tail oven-broiled in white wine and butter, served with
drawn butter. |
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