Dinner Service Page 2
Menus Valid through September 2024. 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 tender scarlet frill, tatsoi, baby kale,
Signature Hotel Roanoke vinaigree
Garden Company
toasted almond, tomato caper basil relish, blue cheese
Peach Panzanella Salad (V)
romaine, cucumber, tomato, red onion, goat cheese,
bourbon sorghum vinaigree
Vegetarian Nicoise Salad (V, GF)
hearts of palm, boiled potato, green bean, tomato, hard boiled eggs,
kalamata olive, herbs, red wine vinaigree
HOT ENTREE
Seared Sweet Tea Chicken (GF)
smokey bourbon pan jus
Char Grilled Mahi (GF, DF)
cilantro lime buer sauce, parsley, charred pepper
White Bean & Orecchiee (VN)
miso, kale, garlic, carrot, fresh herbs, lemon-fennel broth
COMPANY
Creamy Southern Grits (V, GF)
trinity, tomato, cumin, cayenne, fresh herbs
Sauteed Broccoli & Mushroom (V, GF)
lemon garlic butter
DESSERT
Ricoa Cheesecake (GF)
Coconut Pecan Pie
Chocolate Cookies & Cream Cake
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
52.00 per guest
MAGNOLIA BUFFET #2
COLD SALAD
Garden Greens Center (V, GF)
freshly tossed tender scarlet frill, tatsoi, baby kale,
Signature Hotel Roanoke vinaigree
Garden Company
toasted almond, tomato caper basil relish, blue cheese
Watermelon and Green Tomato Caprese (V, GF)
fresh basil, arugula, mozzarella, pea tendrils, pine nut,
lemon vinaigrette, balsamic drizzle
Southern Cornbread Salad (V)
kidney bean, kernel corn, sweet onion, green pepper,
tomato, sharp cheddar, sour cream, parsley, cayenne
HOT ENTREE
Broiled Beef Flank Steak (GF, DF)
prepared medium
romesco sauce, slivered almond
Pickle Brine Fried Chicken (DF)
hot honey velouté
Seared Salmon (GF, DF)
corn & pimento relish, cilantro
DIETARY SUBSTITUTION OPTION
Three Bean Chili (VN, GF)
tomato, onion, pepper, chipotle, scallion
COMPANY
Baked Red Bliss Potatoes (VN, GF)
rosemary, thyme
Cheesy Zucchini Casserole (V, GF)
swiss, garlic, rosemary, thyme, cream
DESSERT
Chocolate & Almond Macaron (GF)
Strawberry Palmier Shortcake
Citrus Zucchini Layer Cake
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
56.00 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 September 2024. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET Contd.
MAGNOLIA BUFFET #3
Cold Salad
Garden Greens Center (V, GF)
freshly tossed tender scarlet frill, tatsoi, baby kale,
Signature Hotel Roanoke vinaigree
Garden Company
toasted almond, tomato caper basil relish, blue cheese
Golden Beet and Ancient Grains (VN, GF)
amaranth, quinoa, buckwheat, golden beets, purple daikon, frisee,
spinach, cherry tomato, walnut-thyme vinaigree
Creamy Cucumber and Radish Salad (V, GF)
mint, scallion, red onion, paprika, red wine vinegar, yogurt
Hot Entree
Cumin-Oregano Dusted Chicken (GF)
rich poblano pan sauce, coja
Pan Seared Beef Shoulder Tenderloin (GF,DF)
prepared medium
chimichurri, pan jus
Pan Fried Snapper Chesapeake (GF)
bay scallop, shrimp, sherry cream sauce
Dietary Substitution Option
Pasta Primavera (V)
cavatappi, snow peas, asparagus, tomato, squash, red onion, spinach,
garlic & white wine cream
Vegetable & Starch
Potato Au Gran (GF)
garlic, onion, cream, gruyere, herbs
Sauteed Sugar Snap Peas & Peppers (GF, V)
garlic, oregano, red wine vinaigree
Dessert
S’mores Cheesecake
Salted Caramel Chocolate Tart
Raspberry Champagne Layer Cake (GF)
Freshly Baked Arsan Bread and Buer
Freshly Brewed Coee Service
59.00 per guest
MAGNOLIA FAMILY STYLE BUFFET
120 guest maximum. A unique alternave 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 tender scarlet frill, tatsoi, baby kale,
Signature Hotel Roanoke vinaigree
Peach Panzanella Salad (V)
romaine, cucumber, tomato, red onion, goat cheese,
bourbon sorghum vinaigree
Golden Beet and Ancient Grains (VN, GF)
amaranth, quinoa, buckwheat, golden beet, purple daikon, frisee,
spinach, cherry tomato, walnut-thyme vinaigree
Entree (select two )
Seared Salmon (GF, DF)
corn & pimento relish, cilantro
Broiled Beef Flank Steak (GF, DF)
prepared medium
romesco sauce, slivered almond
Seared Sweet Tea Chicken (GF)
smokey bourbon pan jus
Vegetarian Entree
Pasta Primavera (V)
cavatappi, snow peas, asparagus, tomato, squash,
red onion, spinach, garlic & white wine cream
Company
Baked Red Bliss Potatoes (VN, GF)
rosemary, thyme
Sauteed Sugar Snap Peas & Peppers (GF, V)
garlic, oregano, red wine vinaigree
Dessert (trivet service)
Dessert Charcuterie Board
including chocolate salami, ricoa cheesecake pâté,
blueberry caviar, candied nuts, crispy crepes, fresh fruit
Freshly Baked Arsan Bread and Buer
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 September 2024. Prices subject to service charges and applicable taxes. Subject to change
GARDEN COURTYARD BUFFET
50 guest minimum (5. per guest surcharge applies 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 designed for 1 ½ hours of service.
COLD SALAD (select three)
Spring Garden Salad (V, GF)
baby greens, shredded carrot, grape tomato, cucumber,
balsamic vinaigree, ranch dressing
Shrimp Boil Potato Salad (GF, DF)
cajun shrimp, celery, corn, red bliss potato, onion, garlic, dill, pepper,
lemon-dijon dressing
Classic Broccoli Salad (GF)
bacon, cheddar, raisin, sunower seed, red onion, mayonnaise
Pea & Shell Pasta Salad (VN)
green peas, pine nut, frisee, mint, lemon zest, capers, olive oil
Watermelon and Green Tomato Caprese (V, GF)
fresh basil, arugula, mozzarella, pea tendrils, pine nut, lemon vinai-
grette, balsamic drizzle
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
Blackened Mahi (GF, DF)
creole tomato sauce
Flank Steak Kabobs (GF, DF)
bell pepper, onion, mushroom
Forest Mushroom Kabobs (VN, GF)
zucchini, onion, bell pepper
Chorizo and Pork Tenderloin Kabobs (GF,DF)
bell pepper, onion
Broiled Salmon (GF, DF)
horseradish mustard glaze
CONTD.
Pit Cooked Boston Bu (GF, DF)
signature vinegar sauce, kaiser buns
Pulled Chicken (GF, DF)
vinegar-chili dressing, kaiser buns
Dry Rubbed Beef Brisket (GF, DF)
brown sugar & cider barbeque sauce
THE COMPANY (select two)
Macaroni and Cheese (V)
Mashed Sweet Potato (V, GF)
brown sugar, sage
Baked Zucchini Casserole (V, GF)
swiss, garlic, rosemary, thyme, cream
Fiesta Corn (V, GF)
peppers, onion, garlic, oregano, parsley, cumin,
cilantro lime crema, chipotle aioli
DESSERT (select two)
Warm Raspberry Peach Crisp
Chocolate Chip Bread Pudding with Raspberry Sauce
Cookies & Cream Rice Crispy Treats
Lemon Sour Cream Bars
Banana Pudding
Strawberry Shortcake (GF)
Warm Rolls or Honey Buer Cornbread
Lemonade or Iced Tea and Ice Water Service
DINNER BUFFET Contd.
GARDEN COURTYARD COOKOUT
Try a more casual cookout opon with
outdoor and indoor service
Dinner Service Page 5
Menus Valid through September 2024. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET contd.
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 potato, herbs
Mac and Cheese (V, GF)
creamy herbs
Classic Herb Dressing (V)
celery, carrot, onion, cubed bread
Sweet Potato Bake (V)
pecan streusel
Corn Casserole (V)
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
Peach Cobbler
Peanut Buer Cafeteria Bars
Hummingbird Sheet Cake
Rice Pudding (GF)
Chocolate Cobbler with Whipped Cream
So Rolls or Cornbread 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, pepper, sweet onion, celery, tomato, mayo
Corn Salad (GF)
kernel corn, jalapeno, red pepper, cucumber, parsley, goat cheese,
cider vinegar dressing
HOT ENTREE
Select Two – 44.00 per guest
Select Three – 48.00 per guest
Smoked Meatloaf
tomato vinegar glaze, brown gravy
Fried Chicken
hot honey velouté
Low Country Boil (GF, DF)
shrimp, clam, 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 September 2024. Prices subject to service charges and applicable taxes. Subject to change
DINNER BUFFET Contd.
STROLLING DINNER BUFFET
(5. per person surcharge applies 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 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).
COLD STATION (all served)
Anpasto Display (GF)
genoa salami, prosciutto, calabrese sausage, finocchiona,
balsamic tomato, marinated mozzarella pearl, mixed olive,
pepperoncini, local jam, crispy flatbread (not GF)
Green Goddess Tortellini Salads (V)
confetti pepper, soft herb, caper & yogurt dressing,
shaved parmesan
Seared Tuna Wakame Salad (GF,DF)
cucumber, sesame, green & red cabbage, shredded carrot,
ginger vinaigree
Homemade Bread Basket (V)
rosemary focaccia, seeded crackers, parmesan palmier,
cheddar & black pepper gougere, extra virgin olive oil, citrus
and garlic compound butter, whipped ricotta, basil pesto,
bruschetta, 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)
[aendant fees required]
Smoked Cowboy Ribeye (GF)
grit cake, chipotle pan jus
Salmon Wellington Carvery
lemon, shallot, spinach, dill beurre blanc
Stued Lamb Roast (GF, DF)
shallot, mint, fennel, port-g reducon
Macaroni and Cheese Bar
spiral cavatappi, creamy three cheese mornay, garlic
parmesan sauce, lobster claw, braised pork belly,
bualo chicken, roasted tomato, green onion, broccoli,
pimento, wilted spinach, toasted rye breadcrumb, 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 pepper
Boneless Roasted Whole Grouper
saron rice, avocado crema, black bean salsa fresca,
our torlla, leuce wrap
GOURMET DESSERT BUFFET
(select three, one each per guest)
Seasonal Mini Pies Raspberry Mousse Cups (GF)
Cream Pus Salted Peanut Buer Cookies (GF)
Seasonal Cheesecake Bites Chocolate Fondant Cakes
Chocolate Dipped Strawberry (VN, GF)
OR
Dessert Charcuterie Board
including chocolate salami, ricoa cheesecake pâté, blueberry caviar, candied
nuts, crispy crepes, fresh fruit
Freshly Brewed Coee and Hot Tea
(table service or self serve staon)
64.00 per guest
(4. per guest for each addional staon selecon)
Dinner Service Page 7
Menus Valid through September 2024. Prices subject to service charges and applicable taxes. Subject to change
PLATED DINNER
All plated dinners are served with a selec-
tion of artisan bread and butter, and regular
and decaffeinated coffee. Entrees are
specially paired with chef’s starch selection.
Should you wish to offer your guests the
option to pre-select their entrée,
we recommend a maximum of three selec-
tions and the highest menu price prevails.
The number of each entrée selected must
be given to your event manager with the
final guarantee.
We kindly request that the client provide
colored cards for each guest to place at
their seat to ensure seamless service.
All dinners served with artisan bread &
butter and freshly brewed coffee & 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
Yellow Tomato Bisque (GF, V)
vegetable stock, garlic, herbs, cream
True Cauliower Soup (V, GF)
forest mushroom
Peanut Soup (VN, GF)
Hotel Roanoke heirloom recipe
She Crab Soup (GF)
sherry wine, cream, crab garnish
Salad (select one)
Spring Garden Salad (V, GF)
baby greens, shredded carrot, grape tomato, cucumber,
ranch & champagne vinaigree
Lemon Saron Poached Pear Salad (GF, DF)
toasted walnut, mint, mizuna, frisee, honey lemon vinaigree
Fig and Plum Salad (VN, GF)
arugula, scarlet frill, toasted pistachio, harissa vinaigree
Spinach & Strawberry Salad (V, GF)
red onion, granola, goat cheese, white balsamic vinaigree
Slivers of Spring Salad (GF)(V)
mesclun mix, snow pea chionade, shaved radish, dandelion,
almond, grana, carrot-yogurt dressing
Radicchio & Romaine Salad (GF)
blue cheese, crispy prosciuo, tomato,
parmesan peppercorn dressing
Classic Baby Romaine Caesar (contains seafood)
parmesan, crouton, Caesar dressing
Plated Entree (select one)
Seared Statler Chicken (GF) 46.00 per guest
red pepper-basil coulis
Grilled Filet Mignon (GF, DF) 56.00 per guest
port & cherry demiglace, fresh herbs
Crab Stued Pinwheel Trout (GF) 52.00 per guest
spinach & tomato cream, parmesan
Seared Mahi (GF, DF) 44.00 per guest
garlic-orange glaze, shaved fennel, oregano
Roasted Statler Chicken (GF) 46.00 per guest
chipotle chorizo stued, orange-oregano pan jus
Seared Salmon (GF) 46.00 per guest
lemon-dill beurre blanc
Stued Pork Chop (GF) 48.00 per guest
spinach, tomato, mozzarella
Broiled Filet of Halibut (GF) 51.00 per guest
chipotle romesco, toasted almonds, fresh herbs
Grilled Swordsh Loin (GF) 48.00 per guest
spinach & oyster cream sauce
Braised Short Rib (GF) 48.00 per guest
caramelized tomato demiglace, pearl onion
The Duet
Filet Mignon (GF,DF)
demi-glace
Paired with one selecon of the following:
Seared Salmon (GF,DF)
lemon-dill beurre blanc
Shrimp and Scallop Skewer (GF)
diver scallop, two jumbo shrimp, garlic buer,
lemon, parsley sauce
64.00 per guest
Dinner Service Page 8
Menus Valid through September 2024. Prices subject to service charges and applicable taxes. Subject to change
PLATED DINNER Contd.
Seasonal Starch (select one)
Creamy Southern Grit Cake (V, GF)
trinity, tomato, cumin, cayenne, fresh herbs
Mashed Potato & Celery Root (V, GF)
fresh herbs, garlic, cream
Roasted Fingerling Potato (V, GF)
garlic, dill
Spring Harvest Risoo (GF, V)
tomato, asparagus, green pea, mint
Savory Bread Pudding (V)
spinach, archoke, red pepper
Seasonal Vegetable (select one)
Sauteed Broccoli & Mushrooms (V, GF)
lemon garlic buer
Baked Spring Radish & Snap Peas (VN, GF)
lemon, mint, parsley, olive oil
Spring Vegetable Sauté (VN, GF)
zucchini, squash, peppers, peas, garlic, fresh herbs,
white wine
Oven Roasted Asparagus (V, GF)
shaved parmesan, all day tomato
Roasted Baby Carrots (V, GF)
harissa yogurt & lime
The Vegan Plate special dietary plate available
with pre-order
Muhammara Frier with Rice (VN, GF)
chickpea, red pepper, walnut, cilantro
Dessert Plated (select one)
S’mores Cheesecake
graham cracker crumble, toasted marshmallow
Salted Caramel Chocolate Tart
white chocolate bark, vanilla crème anglaise
Raspberry Champagne Layer Cake (GF)
raspberry coulis, champagne bubbles
Chocolate & Almond Macaron (GF)
chocolate mousse, berries, pistachio sauce
Strawberry Palmier Shortcake
diplomat cream, balsamic glaze
Citrus Zucchini Layer Cake
lemonade frosng, toasted walnut
Chocolate Hummus (VN, GF)
blueberry compote, torched meringue
Ricoa Cheesecake (GF)
honey cornbread crumble, blackberry coulis
Coconut Pecan Pie
buermilk chess lling, cherry coulis
Chocolate Cookies & Cream Cake
speckled vanilla mousse, chocolate sauce
Dessert Enhancement Upgrade to Dessert Buffet
individually plate—self serve—select three
3.00 per guest addional
individually plate—self serve—select two to accompany our famous
Hotel Roanoke Bread Pudding with Bourbon Sauce
4.00 per guest addional
Beverage Service
Iced Water, Freshly Brewed Coee, Decaeinated Coee,
Hot Tea Assortment
Boled Mineral Water or Iced Tea Service 2.00 per guest