Tracking ID: UA – 41848982-1 Code:

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Banquet Service Menu

Prepared by:

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465 N. Arkansas Ave, Fayetteville, AR 72701
Phone: 479-582-0400   Fax: 479-582-0401
www.innatcarnallhall.com
E-mail: claire@innatcarnallhall.com

Catering Policy:

Menu Selection:
To ensure complete customer satisfaction, all food and beverage selections must be finalized no later than fourteen business days prior to the event. When all details have been finalized, a written banquet contract (or revised contract, if one has already been signed) will be submitted for approval. A signed copy of the revised form must be returned to the sales department no later than seven business days prior to the event.

Guarantees:
Final guaranteed attendance numbers must be given to the sales department no later than seven business days prior to the event, upon which your contract will be updated and you will be sent a revised copy for approval. A signed copy of the revised form must be returned to the sales department. The guaranteed number may not be reduced after this time, and any increases to this number will be subject to the prior approval and authorization of the sales department. If a final attendance count is not received seven business days prior to the event, the sales department will consider the tentative guarantee (submitted at the time of booking) as the final guarantee.

Additional Fees/Charges:
All food and beverage items are subject to a 20% service charge as well as applicable taxes. Other case-specific charges are listed within the menu for specialized services.

Room Assignments:
Event room assignments are based upon the number of anticipated guests. We will do our best to honor your original assignment request; however we reserve the right to reschedule your room assignment based upon attendance and other business needs.

Proposals/Custom menus:
Proposals are available for any event, booked or inquiry, free of charge. We can send you a quote based on menu selections you have chosen, or help you create a menu to fit your event. Customized items/menus are available upon request, with prior approval from the Chef. Ask a sales associate today and make your event one to remember!

Hors D’oeurves

Price per serving, quantity varies–see descriptions
Per Person Pricing ($18.00 min.)

Inn at Carnall Hall policy is that hors d’oeurves selection must match guest count.

Gourmet cheese tray served with assorted crackers and fruit.
4.00
Assorted olives, pickled vegetables and cured meats platter.
4.00
Pork and vegetable roll with sweet chili dipping sauce. 2 ea.
3.50
Tomato bruschetta grilled Italian bread canapes .4ea.
2.50
Marinatedshiitake grilled Italian bread canapes. 4ea.
3.00
Button mushrooms stuffed with garlic, herbs and cheese. 2 ea.
3.00
Chef’s choice chicken salad on mini-croissant. 2 ea.
4.50
Homemade sweet potato chips with creamy maple dip.
2.75
Homemade potato chips with creamy buttermilk dressing.
2.25
Mini crab cakes with chipotle aioli. 2 ea.
3.50
Coconut shrimp with sweet chili dipping sauce. 2 ea.
6.00
Bacon wrapped dates stuffed with fig cream cheese. 2 ea.
4.25
Chicken satay with roasted red pepper cream sauce. 2 ea.
3.00
Beef satay with roasted red pepper cream sauce. 2 ea.
3.75
Smoked salmon mousse with herbed crostinis. 4 ea.
3.50
Warm crab and artichoke dip with herbed crostinis. 4ea.
3.50
Warm five cheese spinach and roasted garlic dip with herbed crostinis. 4 ea.
3.00
Baby spinach and feta hummus with roasted garlic and toasted pita. 4 ea.
3.00
Grilled chicken and roasted red pepper quesadilla with sour cream and salsa. 2 ea.
3.00
Bacon and cream cheese stuffed jalapenos with raspberry chipotle sauce. 2ea.
3.00
Jumbo shrimp cocktail with homemade cocktail sauce. 2ea.
6.50
Italian meatballs with port wine marinara and shaved parmesan cheese. 2 ea.
4.00
Caprese skewers. 2 ea.
4.00
Assorted fresh cut vegetable tray with creamy buttermilk dipping sauce.
3.00
Fresh fruit tray served with yogurt dip.
2.50

Hors D’oeurves: Carving Stations price per person
Herb encrusted prime rib, horseradish-chive cream sauce, caramelized onions, warm rolls. 2 ea.
7.00
Brown sugar rubbed pork loin, spicy honey mustard, caramelized onions, warm rolls. 2 ea.
5.00
Garlic roasted beef tenderloin, sauce béarnaise, caramelized onions, warm rolls. 2 ea.
9.00

Hors D’oeurves: 12” Assorted Gourmet Pizzas.
12.00 per pizza
Roma Tomato, mozzarella and pesto with an olive oil and garlic base. Grilled chicken, red onion, diced tomatoes and Monterey jack with BBQ sauce. Pepperoni, mozzarella and homemade marinara. Bacon, jalapeno and pineapple with BBQ sauce. Green pepper, shiitake mushroom, red onion and mozzarella with homemade marinara.

Hors D’oeurves: Price per person sweets
Raspberry white chocolate cheesecake
2.75
New York style cheesecake
2.25
Moist chocolate cake with dark chocolate ganache
2.50
Vanilla cake with dark chocolate ganache
2.25
Carrot cake with cream cheese icing
2.75
Red velvet cake with cream cheese mousse
2.50
Grand Marnier infused chocolate truffles rolled in nuts
2.25
Lemon tarts
1.75

Dinner Served:

All served dinners include housemade bread and butter. Choose from one soup or salad, one entrée and one dessert. No more than three entrée choices may be offered unless customer accepts a $3 charge per extra choice. For groups larger than 25 we must have a preorder. There will be an additional $5 charge per plate for ordering upon arrival.

Bread and Butter

Chef’s choice fresh baked bread and whipped butter

Soup

Chef’s choice

Salad

House Salad: Mixed field greens, Roma tomatoes, red onions, shredded carrots and Ella’s house vinaigrette.
Caesar Salad: Chopped romaine, grated parmesan, croutons and Caesar dressing
Spinach Salad: Baby spinach, mandarin oranges, red onions, toasted walnuts and strawberry-balsamic vinaigrette

Entrée

14 oz. Ribeye:
46
Grilled ribeye served with loaded twice baked potato, chef’s choice vegetable and creamy horseradish-chive sauce.
12oz. N.Y. Strip:
44
Grilled N.Y. Strip served with pesto whipped new potatoes, chef’s choice vegetable, and gorgonzola butter.
8 oz. Beef tenderloin:
44
Grilled beef tenderloin served with garlic whipped new potatoes, chef’s choice vegetables and sauce béarnaise.
Ahi Tuna:
42
Three seed encrusted Ahi tuna served with wasabi whipped potatoes, chef’s choice vegetable and sweet chile sauce.
Atlantic Salmon:
38
Pan seared wild salmon served over herbed long grain rice with chef’s choice vegetable and lemon dill cream sauce.
Lemon baked tilapia:
36
Lemon baked tilapia served over shiitake risotto with chef’s choice vegetable and sauce charon.
Pork Tenderloin:
36
Brown sugar glazed pork tenderloin topped with caramelized apples and served with roasted garlic whipped new potatoes, chef’s choice vegetable and Cognac cream sauce.
Chicken Piccata:
32
Lightly breaded chicken breast served over cappelini pasta with julienne sundried tomatoes, artichoke hearts, capers and a lemon-butter sauce.
Chicken Marsala:
32
Pan seared chicken breast served over garlic whipped potatoes with chef’s choice vegetable and a rich shiitake marsala sauce.
Chicken pasta primavera:
30
Grilled chicken served over pasta, tossed with fresh vegetables and a white wine cream sauce.
Pasta Primavera:
26
Pasta tossed with Garden fresh vegetables and a white wine cream sauce.

Dessert

White chocolate crème brulee
Raspberry white chocolate cheesecake
N.Y. style cheesecake with raspberry, cherry, or strawberry coulis
Chocolate mousse tort with raspberry coulis
White chocolate and tart cherry bread pudding with cherry coulis
Granny smith apple crisp with caramel sauce
Peach cobbler
Grand Marnier infused chocolate truffles rolled in nuts
Homemade gelato or sorbet

Dinner Buffet:

Per Person Pricing ($28.00 min; 16 person minimum)
Soup and Salads
Chef’s choice Soup
3.00
House Salad
3.50
Caesar Salad
3.00
Spinach Salad
4.00
Entrée options: Carved
Herb encrusted prime rib with horseradish-chive cream sauce
10.00
Beef tenderloin with sauce bearnaise
12.00
Brown sugar rubbed pork loin with spicy honey mustard
7.00
Entrée options: Buffet
Hazelnut encrusted salmon with lemon-dill cream
7.50
Seared chicken breast with roasted shiitake marsala sauce
6.50
Parmesan encrustedtilapia
7.50
Chicken breast stuffed with mozzarella and herb stopped with roasted red pepper cream
6.50
Pasta primavera in a light cream sauce
5.50
Lightly breaded chicken piccata with sundried tomatoes, artichokes and capers
7.00
Lasagna layered with garden vegetables mozzarella (white or red sauce)
6.00
Lightly breaded eggplant parmesan with homemade marinara, mozzarella and pasta
7.00
Sauteed tiger shrimp over pasta in a white wine cream sauce
8.00
Beef ravioli in homemade marinara with mozzarella
6.50

Sides:
Roasted garlic whipped potatoes
3.00
Slow roasted new potatoes
3.50
Wild rice
3.00
Pasta in garlic and Butter
3.50
Shiitake risotto
4.00
Creamy red pepper and asparagus Risotto
4.50
Roasted vegetable medley
3.50
Steamed broccoli with parmesan
3.50
Grilled asparagus
4.00
Green Beans with caramelized onions
4.50
Fresh baked bread and butter
2.50
Medley of Fruit
4.00

Dessert:
White chocolate crème brulee
5.00
Raspberry white chocolate cheesecake
5.00
N.Y. style cheesecake with raspberry, cherry, or strawberry coulis
5.00
Chocolate mousse tort with raspberry coulis
5.00
White chocolate and tart cherry bread pudding with cherry coulis
5.00
Granny smith apple crisp with caramel sauce
5.00
Peach cobbler
5.00
Grand Marnier infused chocolate truffles rolled in nuts
5.00
Homemade gelato or sorbet
5.00

Lunch Served:

All served lunches include house made bread with whipped butter, and house salad or chef’s choice soup (preset on table). All sandwiches are served with hand cut potato chips. No more than three entrée choices may be offered unless customer accepts a $1 charge per extra choice. For groups larger than 25 we must have a preorder. There will be an additional $2 charge per plate for ordering upon arrival.
Chef’s choice chicken salad on a croissant with Roma tomatoes and mixed greens.
14
Grilled chicken breast on a ciabatta roll with spring greens, Roma tomatoes, red onion, Swiss cheese and chipotle aioli.
15
Black angus burger with sliced Roma tomatoes, cheddar cheese, lettuce, pickles, and red onion.
16
Sautéed prime rib and caramelized onions with provolone cheese in a warm French baguette served with horseradish cream sauce.
15
Turkey wrap with spring greens, avocado, roma tomatoes, peppered bacon, and cream cheese in a lightly grilled herb tortilla.
15
Salad trio; portion of chef’s choice chicken salad, fresh fruit salad, and pasta salad served atop mixed
greens.
14
Pan seared salmon served over penne pasta in a pesto-cream sauce with chef’s choice vegetables.
19
Pan seared chicken breast served over garlic whipped potatoes with chef’s choice vegetable and a rich shiitake marsala sauce.
18
Pasta Primavera: Pasta tossed with garden fresh vegetables and a white wine sauce served with garlic bread.
14
Add Chicken 6 / Shrimp 7
Herb breaded eggplant served over penne pasta tossed in a red pepper parmesan cream sauce with sautéed
peppers, onions, and cherry tomatoes.
17

Lunch Buffet Options:

Per Person Pricing($15.00 min; 16 person minimum)

Soup and Salads

Chef’s choice Soup
3.00
House Salad: Mixed field greens, Roma tomatoes, red onions, shredded carrots and Ella’s house vinaigrette.
3.50
Caesar Salad: Chopped Romaine, grated parmesan, croutons and Caesar dressing
3.00
Spinach Salad: Baby spinach, mandarin oranges, red onions, toasted walnuts and nstrawberry-balsamic vinaigrette
4.00

Entrée options:

Hamburger Station
Grilled black angus beef patties, assorted sliced cheeses, onion Kaiser roll, lettuce, tomato,onion , pickle.
10.00
Pizza Station
Chef’s Choice
7.00
Deli Station
Sliced turkey, ham, roast beef, assorted sliced cheeses, selection of gourmet breads, tomato, onion and lettuce.
8.00
Chicken Salad Sandwich
Chef’s choice chicken salad on a croissant with Roma tomatoes and Mix Greens
6.50
French Dip
Sautéed prime rib and caramelized onion with provolone cheese in a warm French baguette served with warm a jus.
7.00
Grilled Chicken Sandwich
Grilled Chicken breast on a Ciabatta roll with spring greens, Roma tomatoes, red onion, and caramelized gorgonzola.
7.00
Turkey Wrap
Turkey wrap with mixed greens, avocado, roma tomatoes, peppered bacon, and cream cheese in a lightly grilled herb tortilla.
7.00
Chicken Marsala
Pan seared chicken breast in a rich shiitake marsala sauce
6.50
Salmon
Hazelnut encrusted salmon with lemon-dill cream sauce
7.50
Eggplant Parmesan
Herb breaded eggplant topped with homemade marinara, mozzarella and parmesan cheese served over pasta.
7.00

Sides:
Homemade chips
2.50
Homemade sweet potato chips
3.00
Pasta salad
3.50
Potato salad
3.50
Roasted garlic whipped potatoes
3.00
Pasta in garlic and butter
3.50
Steamed broccoli with parmesan
3.50
Grilled asparagus
4.00
Green beans with caramelized onions
4.50
Roasted vegetable medley
3.50
Fresh baked bread and butter
2.50
Medley of fruit
4.00

Dessert:
White chocolate crème brulee
5.00
Raspberry white chocolate cheesecake
5.00
N.Y. style cheesecake with raspberry, cherry, or strawberry coulis
5.00
Chocolate mousse tort with raspberry coulis
5.00
White chocolate and tart cherry bread pudding with cherry coulis
5.00
Granny smith apple crisp with caramel sauce
5.00
Peach cobbler
5.00
Grand Marnier infused chocolate truffles rolled in nuts
5.00
Homemade gelato or sorbet
5.00

Boxed Lunches:

Per Person Pricing ($12.00 min.; 16 person min.)
Turkey sandwich
7.50
Ham sandwich
7.50
Roast beef sandwich
8.00
Pasta salad
3.50
Potato salad
3.00
Fresh cut fruit
4.00
Potato chips
2.00
Chef’s choice cookie
2.00
Whole fruit
1.50

Breakfast Buffet Options:

Per Person Pricing ($11.00 min; 16 person minimum)
Assorted muffins, pastries, and bagels with cream cheese, butter and jam
4.00
Medley of fruit
4.00
Yogurt with granola
3.50
Biscuits and gravy
3.50
Biscuits with butter and jelly
3.00
Pancakes with butter and syrup
3.00
French toast with strawberries and syrup
3.50
Scrambled eggs
3.50
Scrambled eggs with sauteed peppers, onions, and cheddar cheese
4.50
Arkansas peppered bacon
4.00
Breakfast sausage
3.00
Ham
3.00
Home style potatoes
3.00
Sourdough buttermilk cinnamon rolls with cream cheese icing
3.00
Chef’s choice quiche
5.00
Smoked Salmon Platter
90.00

Menu