FALL/WINTER
SEASON
EVENT MENUS 2024
DINNER
SERVICE
Dinner Service Page 2
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET
50 guest minimum
($3. per guest surcharge applies for groups
between 25 and 49 guests)
Menu substuons or addions will incur a per
guest addional charge based on item selec-
on. Buets are designed for 1 ½ hours of con-
nuous service
All dinners served with arsan bread & buer
and freshly brewed coee & hot tea service
MAGNOLIA BUFFET #1
COLD SALAD
Garden Greens Center (V, GF)
freshly tossed spinach, baby kale, red leaf, frisée,
signature hotel roanoke vinaigree
Garden Company (GF)
toasted pecan, dried cranberry, herbed goat cheese
Tortellini Greek Salad (V)
cucumber, bell pepper, red onion, cherry tomato, feta,
oregano vinaigree
Pomegranate Pear Quinoa Salad (V, GF)
shaved radish, endive, goat cheese, hazelnut, raspberry vinaigree
HOT ENTREE
Braised Buernut Chicken (GF, DF)
spiced buernut sauce, crushed peanuts
Seared Salmon (GF, DF)
roasted pearl onion, dill-Dijon pan sauce
Lenl & Potato Koa (VN, GF)
basma rice, toasted spices, scallion, coconut tomato cream sauce
COMPANY
Caramelized Onion Mashed Potato (V, GF)
creamy potatoes, herbs
Fall Vegetable Medley (V, GF)
brussels sprouts, red beets, carrots, parsnips, shallots, sage buer
DESSERT
German Chocolate Pot de Crème (GF)
Whipped Ricoa Cheesecake (GF)
Lemon Poppyseed Layer Cake
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
53.50 per guest
MAGNOLIA BUFFET #2
COLD SALAD
Garden Greens Center (V, GF)
freshly tossed spinach, baby kale, red leaf, frisée,
signature hotel roanoke vinaigree
Garden Company (GF)
toasted pecan, dried cranberry, herbed goat cheese
Roast Winter Vegetable Salad (V, GF, DF)
brussels sprouts, heirloom carrots, winter squash, kale, watercress,
onion, honey, spiced pumpkin vinaigree
Green Pea & Potato Salad (VN, GF)
tarragon, scallion, shallot, mustard vinaigree
HOT ENTREE
Braised Beef Braciole (GF)
parmesan, basil, pine nut, rusc tomato sauce
Baked Chicken Gran (GF)
gruyere, garlic, parsley, dill, bread crumb, slow roasted tomato
Char Grilled Swordsh Steak (GF)
lemon buer sauce
DIETARY SUBSTITUTION OPTION
Vegetarian Wellington (V)
braised root vegetables, lenl duxcelle, herbed pastry dough
COMPANY
Brown Buer Sage Risoo (V, GF)
sliced mushrooms, parmesan, white wine
Sauteed Haricot Vert (V, GF)
charred green onion, bell pepper
DESSERT
S’mores Cheesecake (GF)
Pomegranate Panna Coa (VN, GF)
Orange Apricot Proterole
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
57.00 per guest
Service Charge
A service charge of 15% of the total food
and beverage revenue will be added,
which will be provided to wait sta em-
ployees, service employees and/or ser-
vice bartenders. If any temporary
stang agency employees work a ban-
quet funcon, the hotel will retain the
poron of their service charge to oset
the cost of providing the temporary
stang for the funcon, and the service
charge is not the property of those third
party employees.
An administrave fee of 7% of the total
Food and Beverage revenue and applica-
ble taxes will be added. This administra-
ve fee is retained by the Hotel, is not a
p, gratuity or service charge for any
employee and is not the property of the
employee(s) providing service to you.
Dinner Service Page 3
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET Connued
MAGNOLIA BUFFET #3
COLD SALAD
Garden Greens Center (V, GF)
freshly tossed spinach, baby kale, red leaf, frisée,
signature hotel roanoke vinaigree
Garden Company (GF)
toasted pecan, dried cranberry, herbed goat cheese
Alfredo Shrimp Pasta Salad (DF)
shell pasta, celery, tomato, garlic, peas, parmesan peppercorn dressing
Celery and Green Apple (VN, GF)
pistachio, parsley, rice blend, avocado dressing
HOT ENTREE
Char Grilled Chicken Breast (GF)
sun dried tomato, goat cheese, white wine pan sauce
Pan Seared Beef Shoulder Tenderloin (GF,DF)
prepared medium
brandied cherry demiglace
Pan Fried Snapper Rockefeller (GF)
spinach-oyster cream sauce
DIETARY SUBSTITUTION OPTION
Chickpea Paprikash (V)
egg noodles, tomato, onion, paprika
COMPANY
Roasted Fingerling Potatoes (VN, GF)
cont garlic, fresh herbs
Roasted Asparagus & Creminis (VN, GF)
overnight cherry tomatoes
DESSERT
Salted Caramel Chocolate Tart
Apple Pie Cheesecake (GF)
Opera Bombe (GF)
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
59.00 per guest
MAGNOLIA FAMILY STYLE BUFFET
120 guest maximum. A unique alternave to a tradional buet, our
family style meals oer a variety of opons, all oered at each table on
serving plaers on our lazy-susan and rusc esta ware.
COLD SALAD (select two )
Garden Greens Center (V, GF)
freshly tossed spinach, baby kale, red leaf, frisée,
signature hotel roanoke vinaigree
Garden Company (GF)
toasted pecan, dried cranberry, herbed goat cheese
Tortellini Greek Salad (V)
cucumber, bell pepper, red onion, cherry tomato, feta,
Oregano vinaigree
Pomegranate Pear Quinoa Salad (V, GF)
shaved radish, endive, goat cheese, hazelnut, raspberry vinaigree
ENTREE (select two )
Seared Salmon (GF, DF)
roasted pearl onion, dill-Dijon pan sauce
Braised Beef Braciole (GF)
parmesan, basil, pine nut, rusc tomato sauce
Char Grilled Chicken Breast (GF)
sun dried tomato, goat cheese, white wine pan sauce
VEGETARIAN ENTREE
Vegetarian Wellington (V)
braised root vegetables, lenl duxcelle, herbed pastry dough
COMPANY
Roasted Fingerling Potato (VN, GF)
cont garlic, fresh herbs
Sauteed Haricot Vert (V, GF)
charred green onion, bell pepper
DESSERT (trivet service)
Dessert Charcuterie Board
including chocolate salami, whipped ricoa cheesecake, honey apricot
orbs, candied nuts, crispy crepes, fresh fruit
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
56.00 per guest
ENHANCE YOUR FAMILY STYLE
DINING SERVICE
A FARMHOUSE
SOPHISTICATION EXPERIENCE
Your room will be set with a southern style
farmhouse seng, rusc wooden table tops
and burlap drapery. Plenty of space for fami-
ly style dining and service kitchen staged in
the room oering a unique and sophiscated
visual experience while maintaining the ne
dining service excellence beng The Hotel
Roanoke & Conference Center standards.
Both indoor and outdoor opons available.
Please consult with your event manager for
visual examples.
Set and space limitaons apply.
4.00 per guest set fee
Dinner Service Page 4
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
GARDEN COURTYARD BUFFET
COLD SALAD (select three)
Mesclun Garden Salad (V, GF)
baby greens, shredded carrot, grape tomato, cucumber,
balsamic vinaigree
Green Pea & Potato Salad (VN, GF)
tarragon, scallion, shallot, mustard vinaigree
Autumn Broccoli Salad (V, GF)
red cabbage, shredded carrot, raisins, white cheddar, sunower seeds,
poppyseed vin
Minestrone Salad
rotelli, navy bean, pepperoni, roasted tomato, green pepper, parsley,
parmesan, Italian dressing
Southern Fried Chicken “Caesar” Salad
shaved white cheddar, cornbread croutons, chopped romaine,
parmesan peppercorn dressing
FROM THE GRILL AND SMOKER
Select Two – 48.00 per guest
Select Three – 52.00 per guest
All Beef Hot Dogs / Arsan Blend Hamburgers
pretzel and hot dog buns, ketchup, mustard, relish, leuce, tomato,
red onion, sliced cheddar, swiss
Char Grilled Swordsh (GF, DF)
grilled tomato sauce
Flank Steak Kabobs (GF, DF)
bell pepper, onion, mushroom
Tofu Kabobs (VN, GF)
zucchini, onion, mushroom
Chorizo and Pork Tenderloin Kabobs (GF,DF)
bell pepper, onion
Broiled Salmon (GF, DF)
hot honey mustard, shaved brussels sprouts, touch of smoke
FROM THE SMOKER
House Smoked Pulled Pork (GF,DF)
vinegar-chili dressing, kaiser buns
Pulled Chicken (GF,DF)
vinegar-chili dressing, kaiser buns
Dry Rubbed Beef Brisket (GF)
apple buer barbeque sauce
THE COMPANY (select two)
Macaroni and Cheese (V)
Mashed Sweet Potatoes (V, GF)
spiced pecan crumble
Cheesy Cauliower (V, GF)
gruyere, green onion
Fall Vegetable Medley (V, GF)
brussels sprouts, red beets, carrots, parsnips, shallots, sage buer
DESSERT (select two)
Warm Apple Pecan Cobbler
Chocolate Bread Pudding
Maple Glaze Blondie
Orange Cinnamon Rice Pudding (GF)
Chocolate & Peanut Buer Bars
Honey Buer Cornbread
Lemonade or Iced Tea and Ice Water Service
DINNER BUFFET Connued
GARDEN COURTYARD COOKOUT
Try a more casual cookout opon with
outdoor and indoor service
50 guest minimum (5. per guest surcharge ap-
plies for groups between 25 and 49 guests).
Menu substuons or addions may incur a
per guest addional charge. Buets are de-
signed for 1 ½ hours of service.
Dinner Service Page 5
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET Connued
Comfort Food Classics
Our community has loved making these
recipes, and they're now family favorites
in many dierent homes across the world.
These comfort food recipes are what
home-cooking is all about.
A selecon of comfort foods from our
chefs to your guests. Put aside the preten-
on, these oerings are straight forward
and delicious.
COMPANY select two
Mashed Potato (V, GF)
creamy potatoes, herbs
Mac and Cheese (V, GF)
creamy herbs
Classic Herb Dressing (V)
celery, carrot, onion, cubed bread
Sweet Potato Casserole (V)
pecan streusel
Corn Casserole
creamed corn, paprika
Vegetable Medley (VN, GF)
zucchini, squash, peppers, onion, asparagus, herbs
Green Bean Casserole (V, GF)
mushroom cream sauce
Braised Collard Greens (GF)
bacon, garlic, onion
DESSERT select two
Banana Pudding
Apple Cobbler
Pecan Pie
Chocolate Chip Cookie Brownies
Cookies and Cream Sheet Cake
Rice Pudding (GF)
So Rolls or Cornbread (select one) and Buer
Freshly Brewed Coee Service
APPALACHIAN BUFFET
SOUP AND SALAD select two
Broccoli Cheese Soup (GF, V)
sour cream, shredded cheddar
Chicken Noodle Soup
roast chicken, celery, carrot, onion, thyme
Iceberg Salad
tomato, carrot, shredded cheddar, crouton, bacon bits
Potato Salad (GF)
red bliss potatoes, green onion, pickle, cheddar cheese,
sour cream, mayo
Macaroni Salad
elbow macaroni, peppers, sweet onion, celery, tomato, mayo
Corn Salad (GF)
kernel corn, jalapeno, red pepper, cucumber, parsley, goat cheese,
cider vinegar dressing
HOT ENTREE
Select Two – 46.00 per guest
Select Three – 49.00 per guest
Smoked Meatloaf
tomato vinegar glaze, brown gravy
Fried Chicken
Alabama white sauce
Low Country Boil (GF, DF)
shrimp, clams, andouille sausage, corn on the cob, potato, onion,
south shore seasoning
Fried Caish Nuggets
cajun tomato, remoulade, lemon wedge
Pot Roast (GF,DF)
pearl onion gravy
Sliced Turkey (GF, DF)
pan dripping sauce, simmered cranberry
Smothered Pork Chop (GF, DF)
caramelized onion, mushroom, bourbon pan jus
Loaded Potato (GF, V)
vegetarian chili, smokey cheddar, broccoli, scallion,
sour cream
Dinner Service Page 6
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET Connued
Strolling Experience
A full table set dinner experience with food
staons intermingling your table set. Various
types and sizes of seang tables throughout
the room creang an atmosphere of warmth,
mingling capability and great food. Build a
small plate sampling or a full plate of amazing
avors
Food displays designed for 1 ½ hours of service.
(please note: two complimentary acon chef
staons are part of the strolling buet, any
addional acon chef staons will carry normal
chef fees).
STROLLING DINNER BUFFET
Minimum 50 guests
64.00 per guest
(4. per guest for each addional staon selecon)
COLD STATION (all served)
Charcuterie Display (GF)
genoa salami, prosciuo, calabrese sausage, Tierra de Sienna salumi,
mixed olives, apple brandy mustard, sumac almonds, gruyere, local
jam, cornichons, crispy atbread (not GF)
Farfalle Buernut Salad (V)
brussels sprouts, roasted grapes, blue cheese, cracked walnut
Seared Tuna Salad (GF,DF)
cucumber, sesame, green & red cabbage, shredded carrot,
ginger vinaigree
Homemade Bread Basket (V)
rosemary focaccia, seeded crackers, parmesan palmiers, cheddar &
thyme gougeres, extra virgin olive oil, citrus & garlic compound butter,
whipped ricotta, basil pesto, sun dried tomato relish, olive tapenade
SELF SERVE STATIONS (select two)
Shrimp & Grits (GF)
cheddar, fried okra, green onion, cajun spiced grits
Curry Bar (VN, GF)
basma rice with cumin, coriander, turmeric
marinated tofu, pea, wilted spinach, tomato, scallion, cashew,
coconut curry, spicy tomato curry
HRCC Signature Potato Cake Bar (GF)
• tradional (v), • bacon provolone, • true asiago (v)
caramelized onion bechamel, horseradish cream
Herb Risoo Bar (GF)
creamy risoo, parmesan, forest mushrooms, spring peas, shrimp,
tasso ham, scallions
Action Station (select one)
Smoked Cowboy Ribeye (GF)
grit cake, chipotle pan jus
Salmon Wellington Carvery
lemon shallot spinach, dill beurre blanc
Macaroni and Cheese Bar
spiral cavatappi, creamy three cheese mornay, garlic parmesan sauce,
lobster claw, braised pork belly, bualo chicken, roasted tomatoes,
green onion, broccoli, pimentos, wilted spinach, toasted rye bread-
crumb, cracker crumb
Flambé of Beef Tenderloin Diane (GF)
asparagus spears, brandy mushroom demi
Seafood and Chicken Pan Paella (GF, DF) (contain shellsh)
saron rice, tender chicken, shrimp, clams, peas, tomato
roasted red peppers
Stued Beef Roast (GF)
spinach, bacon, gruyere, port-cherry demiglace
Boneless Roasted Whole Grouper
saron rice, avocado crema, black bean salsa fresca, our torllas,
leuce wraps
GOURMET DESSERT BUFFET (select three, one each per guest)
Seasonal Mini Pies Tiramisu Cups (GF)
Salted Peanut Buer Cookies (GF) Cheesecake Bites (GF)
Jam Thumbprint Cookies Cream Pus
Chocolate Dipped Strawberries (VN GF)
OR
Dessert Charcuterie Board
including chocolate salami, whipped ricoa cheesecake, honey apri-
cot orbs, candied nuts, crispy crepes, fresh fruit
Freshly Brewed Coee and Hot Tea
(table service or self serve staon)
Dinner Service Page 7
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
PLATED DINNER
All plated dinners are served with a selecon of
arsan bread and buer, and regular and de-
caeinated coee. Entrees are specially paired
with chef’s starch selecon.
Should you wish to oer your guests the opon
to pre-select their entrée, we recommend a
maximum of three selecons and the highest
menu price prevails.
The number of each entrée selected must be
given to your event manager with the nal
guarantee.
We kindly request that the client provide col-
ored cards for each guest to place at their seat
to ensure seamless service.
All dinners served with arsan bread & buer
and freshly brewed coee & hot tea service
PLATED SOUP, SALAD
(For 3 Course, select one soup or salad)
(For 4 Course, select one salad and one soup - 5. added per guest)
SOUP (select one) French Tableside Service
French Lenl Soup (VN, GF)
herbs de province, tomato, mirepoix
True Cauliower Bisque (VN, GF)
forest mushroom
Peanut Soup (VN, GF)
Hotel Roanoke heirloom recipe
She Crab Soup (GF)
sherry wine, cream, lump crab
SALAD (select one)
Spring Garden Salad (V, GF)
baby greens, shredded carrot, grape tomato, cucumber,
ranch & champagne vinaigree
Radicchio & Romaine Salad (GF)
blue cheese, crispy prosciuo, tomato, parmesan peppercorn dressing
Roasted Delicata and Pomegranate (V, GF)
spinach, romaine, toasted pumpkin seed, feta cheese, frizzled shallot,
raspberry vinaigree
Vanilla Chablis Poached Pear Salad (V, GF)
arugula, spinach, goat cheese, toasted walnut, dried apricot, white
balsamic vinaigree
Autumn Greens and Tangerine (VN, GF)
baby kale, frisee, red oak, castelvetrano olives, toasted sunower
seeds, orange-cherry vinaigree
Classic Baby Romaine Caesar (contains seafood)
parmesan, croutons, Caesar dressing
PLATED ENTREE (select one)
Roasted Statler Chicken (GF, DF) 48.00 per guest
sumac dusted, lemon & roasted garlic pan jus
Grilled Filet Mignon (GF, DF) 58.00 per guest
trued maderia demi, roasted cremini
Seared Monksh Medallions (GF) 48.00 per guest
orange tarragon beurre blanc
Roasted Snapper (GF, DF) 44.00 per guest
saron coconut cream, toasted coconut, confe peppers
Stued Statler Chicken (GF) 48.00 per guest
smokey bruschea, caramelized shallot veloute
Seared Salmon (GF, DF) 48.00 per guest
roasted pearl onion, dill, Dijon pan sauce
Stued Pork Loin (GF, DF) 50.00 per guest
apple, walnut, shallot port demi
Braised Short Rib (GF) 51.00 per guest
caramelized tomato demiglace, frizzled shallot
Broiled Filet of Halibut (GF) 53.00 per guest
lemon dill pan reducon
Grilled Swordsh Loin (GF) 50.00 per guest
spinach & oyster cream sauce
The Duet
Filet Mignon (GF,DF)
demi-glace
Paired with one selecon of the following:
Seared Salmon (GF, DF)
roasted pearl onion, dill, Dijon pan sauce
Shrimp and Scallop Skewer (GF)
diver scallop, two jumbo shrimp, garlic buer,
lemon, parsley sauce
66.00 per guest
Dinner Service Page 8
Menus Valid through March 2025. Prices subject to service charges and applicable taxes. Subject to change
PLATED DINNER Connued
SEASONAL STARCH (select one)
Caramelized Onion Mashed Potato (V, GF)
creamy potatoes, herbs
Brown Buer Sage Risoo (V, GF)
sliced mushrooms, parmesan, white wine
Roasted Fingerling Potatoes (VN, GF)
cont garlic, fresh herbs
Pan Fried Gnocchi (V)
lemon caper veloute
Sweet Potato Cornbread Stung (V)
celery, corn, vegetable broth
SEASONAL VEGETABLE (select one)
Broccolini Sauté (VN, GF)
olive oil, shallot, white wine
Sauteed Haricot Vert (V, GF)
charred green onion, bell pepper
Fall Vegetable Medley (V, GF)
brussels sprouts, red beets, carrots, parsnips, shallots, sage buer
Roasted Asparagus & Creminis (VN, GF)
overnight cherry tomatoes
Roasted Heirloom Carrots (VN, GF)
toasted whole spices, pumpkin seeds
THE VEGAN PLATE
special dietary plate available with pre-order
Braised Baby Bok Choy (VN, GF)
almond romesco, cannellini cassoulet, carrot
DESSERT PLATED (select one)
Pear Almond Tartlet
frangipane, cranberry coulis
Apple Pie Cheesecake (GF)
cinnamon cheesecake, apple compote, pie crunch
Gingerbread Roulade
whipped sour cream, g jam
Pomegranate Panna Coa (VN, GF)
pistachio, poached pear
German Chocolate Pot de Crème (GF)
coconut-pecan topping, chocolate curls
Opera Bombe (GF)
almond sponge cake, coee cheesecake mousse, toasted almonds
Lemon Poppyseed Layer Cake
elderower mousse, blackberry sauce
S’mores Cheesecake (GF)
toasted marshmallow, buckwheat crumble
Orange Apricot Proterole
orange mousse, apricot coulis, coral tuile
Whipped Ricoa Cheesecake (GF)
glacé cherry, pink peppercorn halo
Salted Caramel Chocolate Tart
white chocolate bark, vanilla crème anglaise
DESSERT ENHANCEMENT UPGRADE TO DESSERT BUFFET
(individually plated—self serve—select three)
3.00 per guest addional
BEVERAGE SERVICE
Iced Water, Freshly Brewed Coee, Decaeinated Coee,
Hot Tea Assortment
Boled Mineral Water or Iced Tea Service
2.00 per guest