Banquet Luncheon Menu

Soups Salads Chilled Plates Hot Entrees Desserts


Soup du Jour
Tomato Bisque
French Onion au gratin
Chilled Vichyssoise
Chilled Gazpacho

Chicken and Vegetable Soup

Cream of Broccoli

Hearty Beef and Barley

Cream of Wild Mushroom

Chicken Tortilla

Sweet Texas Corn Chowder

With Wild Rice and Smoked Chicken

Roasted Poblano Pepper

DPC Louisiana Gumbo

(Friday Only)

Shrimp Tortilla

(Minimum 25 people)


Mixed Garden Greens

Served with House Vinaigrette

Seasonal Fresh Fruit Salad

Served with Poppyseed Dressing

Caesar Salad
Salad Elegante

Frisee, Texas Butter Lettuce,
Oak Leaf Belgian Endive
Served with House Vinaigrette

San Francisco Salad

Butter Bibb Greens with Sliced Avocado,
Mandarin Orange Sections, Green Apple Slivers,
Pink Grapefruit Sections, Crushed Walnuts,
Crumbled Bleu Cheese served with Paris Dressing

Spinach Salad

Spinach, Sliced White Mushrooms, Crisp Bacon Pieces,
Bermuda Onions served with Dijon Mustard Vinaigrette

Heart of Romaine

Served with Herb Marinated Bay Shrimp

California Spinach Salad

Orange Filets, Strawberries, Red Onion Rings and
Pine Nuts served with Honey Mustard Dressing

Chilled Plates

Marinated Grilled Chicken

Served on Caesar Salad
(25 people Minimum)

Gulf Coast Salad Platter

Shrimp, Crabmeat, Scallops, and
Salmon with Pink Cocktail Sauce

Cobb Salad

Mixed Greens with Diced Ham, Turkey,
Tomatoes, Avocado, Crisp Bacon Pieces,
Cheddar and Bleu Cheeses
Served with House Vinaigrette

Salad Medley

Chicken Salad with Walnuts
Maine Shrimp Salad
Three Assorted Finger Sandwiches
And Assorted Fresh Fruits

Seasonal Fruit Plate

With Yogurt or Cottage Cheese

Hot Entrees

Served with Chef’s Vegetables and Starch

Sauteed Rosemary Chicken

Light Greek Marinade of Lemon, Olive Oil,
White Wine and Fresh Herbs

Chicken Maison

Grilled Boneless Breast
with Sliced Avocado, Tomato Concasse
and Melted Monterey Jack Cheese

Chicken Piccata

Sauteed Breast of Chicken with
Lemon Butter Sauce

Chicken Teriyaki

Teriyaki Glazed Chicken Breast
Served with Fried Rice

Sauteed Breast of Chicken

With Artichoke Hearts and Basil Cream Sauce

Grilled Breast of Chicken

Served with Saffron Ginger Sauce
And Orzo Pasta

Grilled Mesquite-Smoked Chicken Breast

Served with Julienne Bell Peppers on Pasta

Beef Bourguignon

Sauteed Beef, Pearl Onions, Bacon and
Mushrooms in Red Wine Sauce on Pasta

Grilled 6oz. Filet of Salmon

With Two Grilled Prawns

Grilled 8oz. Minute Sirloin

With Cabernet Sauce

Sauteed Veal Piccata

Served with Linguini and Tomato Provencale

Brochette of Shrimp and Sea Scallops

Served on a Bed of Saffron Rice with
Tarragon Butter Sauce

Peppered Porkloin

With Apricot Sauce

Fresh Fish of the Day

Lemon Sole, Red Snapper, Salmon,
Swordfish or Mahi-Mahi

Spinach Fettuccine

Sun-Dried Tomatoes and Shiitake Mushrooms

Twin Attraction

Toasted English Muffin Halves
One Topped with Petit Filet of Beef Tenderloin
And Bearnaise Sauce
One Topped with Lump Crabmeat
And Melted Monterey Jack Cheese

Barbecued Brisket of Beef

Served with Blackeye Peas and Corn Relish Pepper

Maryland Lump Crabcakes

Sauteed with Cilantro Sauce

Marinated Flank Steak

Served with Mushroom Sauce


DPC Ice Cream Mile High Pie

With Hot Chocolate Sauce

Chocolate Velvet Cake

Filled with White Chocolate Mousse
On Raspberry Coulis

Chocolate Dream

Brownie with Vanilla Ice Cream and
Warm Chocolate Sauce

Fresh Berries

With Vanilla Slush Sauce

Tiramisu Cake

Italian Mascarpone
With Raspberry Sauce

Warm Bread Pudding

With Vanilla Sauce


Chocolate or Raspberry

Bavarian Cheesecake

With Strawberry Sauce

Marble Cheesecake

With Chocolate Sauce

DPC Mudball

Coffee Ice Cream rolled in Oreo Cookies
With Hot Chocolate Sauce

Crème Brulee

With Seasonal Berry Garnish

Pecan Ball

Vanilla Ice Cream rolled in Chopped Pecans
Served with Warm Praline Sauce

Baked Alaska

(24 hour Notice Required)
Personalized Inscription may be added
To this Festive Dessert

Club Baked Pies

DPC Baked Cookies

Ganache Chocolate Brownie

Chocolate Jack Daniels Ice Cream