The following selections are calculated to serve the indicated number of people with approximately 2-3 pieces per person.

Hot Hors d'Oeurves

• Barbecued rib bites roasted in Jack Daniels BBQ sauce with garlic crostinis (serves 25)
• Mushroom caps stuffed with smoked whitefish dip (serves 25
• Roma tomatoes stuffed with herb and mushroom duxelles & melted parmesan cheese (serves 25)
• Skewered Jamaican jerk chicken with scotch bonnet peppers and roasted peanuts (serves 25)
• Savory seafood raviolis in a homemade saffron pasta with white clam sauce (serves 25)
• Homemade venison raviolis in garlic / herb pasta with mushroom sauce (serves 25)
• Cheese and potato pierogis sauteed in olive oil & garlic (serves 25)
• Steamed broccoli florettes with roasted red peppers and walnuts (serves 25)
• Grilled chicken and cheese quesadillas with salsa & sour cream (serves 25)
• Swedish meatballs (serves 25)
• Barbecued meatballs (serves 25)
• Hot wings (serves 25)
• Mild wing dings (serves 25)
• Oriental shrimp eggrolls (serves 25)
• Mini quiche lorraine (serves 50)
• Hot French baguettes and herb infused olive oil (serves 25)

Cold Hors d'Oeurves

• Skewered fresh strawberries, melons and pineapple with a honey- lime dip (serves 25)
• Imported and domestic cheeses with assorted crackers (serves 25)
• Smoked whitefish dip on garlic crostinis (serves 25)
• Smoked salmon on toasted parmesan rye rounds with sour cream and capers (serves 25)
• Hearts of romaine lettuce, artichoke hearts, and a crumpled bleu cheese dip (serves 25)
• Blanched asparagus spears & snowpeapods with a buttermilk ranch dip (serves 25)
• Blanched broccoli and cauliflower with buttermilk ranch dip (serves 25)
• Chilled jumbo shrimp with a traitional cocktail sauce (serves 25)
• Chilled cajun shrimp platter with curry dip and lemons (serves 25)
• Peel and eat shrimp with classic cocktail sauce and lemons (serves 25)
• Toasted garlic crostinos with chicken salad and roasted red peppers (serves 25)
• Cucumber, celery and carrot spears with bleu cheese dip (serves 25)
• Ritzy shrimp canapes (serves 25)
• Devilled eggs (serves 50)
• Smoked turkey roulades and Spanish olives (serves 25)
• Ham roulades with asparagus and green onions (serves 25)
• Assorted finger sandwiches (tuna, chicken & ham) (serves 50)
• Stuffed puffs (tuna,crab salad or ham) (serves 50)
• Cornucopias stuffed with cheeses (serves 50)

Char-grilled / Skewered Meat Kabobs

• Jamaican jerk chicken with bell peppers and peanut sauce
• Beef tenderloin tips with merlot demi-glaze
• Pork tenderloin with semi-sweet Michigan cherry glaze
• Breast of turkey with mushroom demi glaze

Creative Starches

• Cheese and potato pierogis sauteed in olive oil and garlic
• Gnocchi potatoes and mushrooms
• Buttered spaetzel dumplings
• Herb roasted redskin potatoes
• Fettucini alfredo
• Roasted hot baguettes and butter

Vegetables, Fruits and Cheeses

• Vine ripened tomato wedges, fresh basil and sweet Michigan onions vinaigrette
• Imported and domestic cheeses with assorted crackers
• Steamed broccoli florettes with roasted red peppers and walnuts
• Blanched asparagus spears and snowpeapods witha buttermilk ranch dip
• Skewered fresh strawberries, melons and pineapple with a honey-lime dip
• Hearts of romaine lettuse, celery hearts, artichoke hearts, and crumpled bleu cheese dip
• Cucumber, celery and caroot spears with bleu cheese dip

Carved Meats

Meat platters serve 30 and include appropriate garni and assorted bakery rolls.

• Roasted beef tenderloins withwild mushroom demi-glaze or classic bearnaise sauce
• Roasted pork tenderloins with a tart michigan cherry glaze
• Smoked turkey with cranberry relish
• Old fashioned Smokehouse ham
• Steamship round of beef au jus

Sweets Table

• Assorted candies and cookies (serves 25)
• Lemonburst macaroon bars (serves 25)
• Mackinac Island fudge (serves 25)
• Specialty Cakes (serves 50)

Beverages

Cash bar option: Your guests pay for their own drinks.

Open bar: All of the drinks are added on one check and presented to you for payment with the meal.

You may arrange for a combination of the two options where you pay a certain dollar amount to a set time or you pay for beer and wine only or you pay for non-alcoholic beverages only.

Policies

6% tax and 20% gratuity will be added to all food and beverage sales. All arrangements are tentative until a deposit of $200.00 has been received. The deposit will be deducted from your final bill. We will need a final count of people five days prior to the event.

These menus apply only to parties of a minimum of 25, maximum of 110 people.

Please call Wendy Belonga at 906-298-0666 or email dine@viofmackinac.com for details or special arrangements.