BANQUETMENU

BANQUETMENU
Continental Breakfast
Assorted Beverages
Seasonal Fruit & Berries
Assorted Breakfast Breads to include Muffins, Struddle, and Croissants
Smuckers Jam and Butter
Freshly Brewed Regular and Decaffeinated Coffee and Bigelow Teas
Breakfast by the Bridge
Fresh Fruit
Homemade Muffins and Danish
Scrambled Cheesy Eggs
Bacon and Breakfast Sausage
Breakfast Potatoes
Juice Bar
Freshly Brewed Regular and Decaffeinated Coffee and Bigelow Teas
Upgrades
Eggs Newport with English Muffins
Honey Baked Ham
Breakfast Strata
Homemade Quiche
Biscuits and Gravy
Waffles
Blintz with Fresh Blueberry Sauce
French Toast
Add some excitement to your morning!
Add an omelette station to your Breakfast Buffet and watch the eggs start flying.
NOTES:
Luncheon Salads & Sandwiches
Polynesian Chicken Salad
Mixed greens, topped with a pineapple boat filled with chicken
Mediterranean Chicken Salad
Grilled chicken served over Romaine & Iceberg lettuce with cucumber, red onion, grape tomatoes,
Feta cheese & pita points topped with herb vinaigrette & olive tomato tempanade
Seafood Louie Salad
Mixed greens topped with angle hair pasta, crab, shrimp and Louie dressing
Grilled Chicken Caesar
Grilled chicken served over Hearts of Romaine tossed with fresh grated Parmesan, croutons, &
traditional Caesar dressing
Derby Cobb Salad
Oven roasted turkey, bacon, avocado, blue cheese, egg, spring onion and tossed with
your choice of dressing
Pulled Pork Sandwich
Shredded pork simmered in Texas BBQ sauce served open faced with cheddar cheese and Texas
toothpicks, coleslaw, potato salad or macaroni salad
Shugrue Burger
½ pound all beef patty served a grilled Kaiser bun with thousand island dressing, cheddar
and white American cheeses, served with lettuce, tomato and a pickle with a choice of French fries
or kettle chips
NOTES:
Luncheon Salads & Sandwiches
Chef Salad
Iceberg lettuce topped with Swiss and cheddar cheese accompanied by ham, turkey, eggs,
olives, red onions and cucumber served with your choice of dressing
Taco Salad
Fresh tortilla chips topped with seasoned ground beef, lettuce, tomato, olive, sour cream
and guacamole
Chicken Primavera Salad
Mixed Greens topped with grilled chicken, carrot, broccoli, cauliflower, Rotini pasta, onions,
olives, tomato, cucumber served with garlic Parmesan dressing
Ginger Walnut Salad
Marinated chicken breast broiled & sliced with Napa cabbage, bok choy, fried wonton
noodles and caramelized walnuts topped with honey lime vinaigrette
Croissant Club Sandwich
Smoked ham, turkey, bacon, Provolone, lettuce, tomato and mayo served on a homemade
croissant with your choice of fresh fruit, potato salad or macaroni salad
NOTES:
Plated Lunches
Chicken Tarragon
A tender bone-in French cut chicken breast served on a bed of wild rice and served with a
tarragon cream sauce.
Lemon Caper Chicken
A tender bone-in French cut chicken breast smothered in a lemon caper sauce with a choice of
angel hair pasta or wild rice
Chicken Crepes
Crepe shells stuffed with tender pieces of chicken breast & fresh garden vegetables laced with a
mornay sauce and topped with toasted almonds served with wild rice
Chicken Parmesan
A breaded chicken breast topped with marinara sauce and melted Provolone cheese
served over angle hair pasta
Salisbury Steak
Home made and topped with a mushroom sauce served with mashed potatoes
Stuffed Shells
Stuffed with four cheeses then topped with marinara served with seasonal steamed vegetables
NOTES:
Plated Lunches
Beef Stew
Traditional beef stew served in a sourdough bread bowl
Macadamia Chicken
Macadamian nut crusted chicken topped with pineapple mango chutney served jasmine rice
Malaysian Cashew Beef
Tender strips of beef in spicy hoisin sauce with cashews, wontons & steamed rice
Honey Glazed Ham
Traditional slow roasted and sliced topped with a cherry glaze served with au gratin potatoes
Chicken Stir Fry
Oriental stir- fried vegetables in a sweet & sour hoisin sauce with cashews, wontons &
steamed rice
Chicken Cordon Bleu
Tenderized chicken rolled with ham and Swiss served with wild rice
Chicken & Broccoli Curry Casserole
Chicken breast served with a curry sauce in a casserole presentation served with wild rice
NOTES:
COLD HORS D’ OEUVRES
Potato Culls Cream Cheese and Caviar
Smoked Salmon Pate in a Puff Pastry or Cucumber Dill Shell
Salami Cornets with Basil Cream Cheese and Olive
Armenian Rolls
Hummus Platter
Seven Layer Dip with Fresh Tortilla Chips and Salsa
Cajun Cream Cheese Spread with Toast Points
Smoked Salmon Spread with Toast Points
Herb Cream Cheese with Toast Points
Shugrue’s Flatbread
Black and Blue Ahi
Prosutto & Melon
NOTES:
HOT HORS D’ OEUVRES
Egg Rolls with Spicy Mustard
Meatballs (Swedish or BBQ)
Spanikopita with Cucumber Dill Sauce
Assorted Mini Quiche
Taquitos
Jalapeno Poppers with Cactus Jelly
Ravioli Espanol with Sante Fe Dipping Sauce
Mini Chimichanges (Pork or Chicken)
Chicken Satay with Thai Peanut Sauce
Bacon Wrapped Water Chestnuts
Mongolian Beef Scallion Wraps
Chicken Drumettes Italian Herb Roasted, Country Breaded, or Sweet and Sour
Sesame Chicken Skewers
NOTES:
HOT HORS D’ OEUVRES
continued
Mini Maryland Crab Cakes
Clams Casino
Bacon Wrapped Scallops
Stuffed Mushrooms (Crab or Gorgonzola)
Artichoke Crab Dip with Chips and Salsa
Conquesso Dip with Chips and Salsa
Roasted Garlic Cheese Fondue served with Toasted Bread and Broccoli Florets
Crispy Fried Calamari and Clam Strips
Asparagus in Phyllo with Asiago Cheese
Brie Croquetts
Lobster Newburg Puffs
Pot Stickers
Spicy Chicken Fingers (Shugrue’s Classic with Ranch Dressing and Red Hot)
Oysters Rockefeller
Tempura Shrimp
NOTES:
DISPLAYS
Crudités with Creamy Spinach Dip
Mediterranean Platter
Fruit Platter with Grand Marnier Yogurt Dip
Fruit and Cheese Cube Platter
Assorted Cheese with Crackers
Antipasto Platter
Relish Platter
Fresh Mozzarella and Beefsteak Tomato Platter
Shrimp Cocktail Platter
Poached or Smoked Salmon with Tomato Caper Relish and Cucumber Dill Sauce
Seafood Bar on crushed ice
Shrimp cocktail, snow crab claws, king crab legs, oysters on the half shell, and New Zealand
green shell mussels with cocktail, Tabasco, and fresh lemon
Baked Brie en Crute with Fruit Filling
NOTES:
Dinner Salads
House
Mixed greens with tomatoes, cucumbers and topped with our
Home Style Ranch dressing or Herb Vinaigrette
Field Green Salad
Baby greens topped with Saga Blue Cheese, caramelized walnuts, cranberries & Balsamic Italian
Mediterranean
Grilled chicken served over Romaine & Iceberg lettuce with cucumber, red onion, grape
tomatoes, Feta cheese & pita points topped with herb vinaigrette & olive tomato tempanade
Caesar
Hearts of Romaine tossed with fresh grated Parmesan, croutons, & traditional Caesar dressing
Spinach
Sonoma bacon, mushrooms, egg, tomato & hot bacon dressing
Tomato and Mozzarella
Fresh Mozzarella, vine ripened tomato & Bermuda onions served with baby greens,
extra virgin olive oil & balsamic
Upgrades
Shrimp
Lollipop Lamb Chops
Grilled Chicken
Salmon
Blackened Ahi
NOTES:
THE ITALIAN FEAST
Antipasta Salad Bar with Balsamic vinaigrette
Oven fresh bread selection with Barley Brother Foccicia and flavored dipping oil
Mosticholi Marinara
Tortellini Alfredo
Meatballs, Italian Sausage, and Peppers
Ratatouille
Italian Rum Cake
Upgrade your Buffet by substituting:
Roasted Red Pepper Shrimp Penne
Grilled Cheese Ravioli with a Vodka Cream Sauce
Shrimp and Scallop Linguine with a Garlic Herb broth
Live action Pasta station with two pastas
Expand your Buffet with:
Lemon Chicken Picatta
Garlic Crusted Halibut with Vegetable Melangé
Roast Beef Marsala
NOTES:
BEEF ENTREES
Beef entrees will be served at medium rare to medium unless specified by hosts
Roast Beef Marsala
Casino roast beef served with a Marsala wine and mushroom bordelaise
New York Strip Loin
1: Oven roasted New York strip loin topped with a roast garlic red wine bordelaise
2: Pesto garlic crusted strip loin with red wine bordelaise
3: Dijon garlic crusted strip loin with a Jack Daniel’s peppercorn sauce available for an additional charge
Charbroiled Hand Cut Steaks
Flat Iron
Price
Top Sirloin
Price
Filet Mignon Price
Del Monaco Price
Steak selections can be accompanied by a variety of gourmet sauces some of these may incur an
additional charge. Please ask for the Chef’s sauce suggestions.
Prime Rib Au Jus
Choice Prime Rib Served with au Jus and Creamy Horseradish Sauce.
NOTES:
POULTRY ENTREES
Herb Roasted Breast of Chicken
A semi-boneless breast of chicken, oven roasted and served with your
choice of the following sauces:
Lemon Caper
Teriyaki Style
Ginger Cream
Roasted Red Pepper
Tarragon
Stuffed Chicken
Cordon Blue: Swiss & Smoked Ham
Italian: Asparagus, Prosutto and Provolone Cheese
Asian: Julienne Vegetables with a Ginger Cream
Sante Fe: Green Chile Parmesan, Ham & Cheese
Cornish Game Hen
Oven roasted with a wild rice stuffing, served with a lemon herb broth
Oven Roasted Turkey
Turkey breast served with traditional turkey gravy & cranberry relish
NOTES:
SEAFOOD ENTREES
Baked White Fish
Icelandic Cod baked with a Dijon Garlic crust and served with lemon herb sauce
Garlic Crusted Halibut or Salmon Dijon
Alaskan Halibut or Atlantic Salmon
baked with a Dijon Garlic crust and served with a lemon beurre blanc.
Upgrade your Halibut or Salmon with
shrimp and crab sourdough stuffing for and additional charge.
Swordfish or Ahi Tuna
Broiled, Blackened or Pan Seared with a choice of Lemon Beurne Blanc,
Wasabi Citrus or Key Largo with tropical relish
Australian Lobster Tail
A coldwater Australian Tail served with drawn butter and lemon crown
NOTES:
Roasted Pork Loin
Rubbed with olive oil, fresh garlic, and seasonings then with either:
Apple Brandy Sauce • Chipolte Cream Sauce • Peppercorn Sauce
New Zealand Rack of Lamb
Oven roasted with dijon garlic crust and served with a mint bordelaise.
Honey Glazed Ham
Slow baked with a brown sugar glaze. Served with a pineapple cherry sauce.
Seafood Combinations
Add any of the following to your beef or poultry selections for an additional charge:
Shrimp: Scampi • Crab Stuffed • Tempura • Coconut
Fish: Halibut • Salmon • Swordfish • Ahi
Lobster: Full Tail • 1/2 Tail Scampi • 1/2 Tail Crab Stuffed • 1/2 Tail Deep Fried
NOTES:
Accompaniments
Please Choose One (1) Side from Each Category.
Starches
Duchess Potatoes
Baked Potato
Wild Rice Pilaf
Anna Potatoes
Roasted Red Potatoes
Risotto
Fragrant Jasmine Rice
Roasted Garlic Mashed Potatoes
Cous Cous
Orzo With Vegetable Mélange’
Vegetables
Chef’s Steamed Vegetable Medley
Asparagus, Baby Carrots, and Red Bell Pepper
Garlic Steamed Broccoli
California Medley
Creamed Spinach
Carrot Wrapped Asparagus
Seared Stir Fry Vegetables
Roasted Italian Vegetables
Ratatouille
South West Corn Relish
NOTES:
The Havasu Standard
Fresh Green Salad Bar with Ranch and Italian Dressings
Fresh Fruit Platter
Oven Fresh Bread Selections
Roast Beef Marsala
Roasted Red Potatoes
Fresh Steamed Vegetable Medley
Upgrades
Prime Rib Au Jus
Roasted NY Strip Loin
Lemon Caper Chicken \ Baked Whitefish
Honey Glazed Ham
Slow Roasted Turkey Breast
Hot Poached Salmon with Hollandaise
Herb Roasted Pork
NOTES:
South of the London Bridge
Chips and Salsa
Enchilada Pie
Chicken or Pork Mini Chimichangas
Spanish Rice
Refried Beans
Fresh Salsa Bar
Apple Cinnamon Burritos
Upgrades
Conquesso Dip
Seven Layer Dip
Taquitos
Chicken or Beef Flautas
Jalapeno Poppers
Chile Rellanos
Tamales
Taco Bar
Hand Rolled Cheese and Potato Enchiladas
Beef, Chicken and Shrimp Bar with Grilled Flour Tortillas
Live Action Fajita Station with Beef, Chicken, and Shrimp
NOTES:
Jamaica Me Crazy
Tropical Fresh Fruit Platter
Fresh Green Salad Bar with Hearts of Palm, Sesame Soy and Honey Lime Dressings
Hawaiian Sweet Bread
Pulled Pork with Jamaican Barbeque Sauce
Cinnamon Rice Pilaf
Vegetables Medley
Upgrades
Jerk Chicken Skewers
Chicken or Beef Kabobs
NOTES:
All American BBQ
Fresh Watermelon Platter
Cole Slaw
Potato
Salad
Baked Beans
Hamburgers with Buns
Hot Dogs with Buns
All Appropriate Condiments
Upgrades
Build Your Own Baked Potatoes Bar
Roasted Garlic Mashed Potatoes
Hot Corn on the Cob
Southwestern Marinated Corn
Green Salad Bar
Macaroni with Cheese
BBQ Chicken Breasts
Beer Marinated Bratwursts
Marinated Rib Eye Steaks
Baby Back Pork Ribs
BBQ Salmon Filet
NOTES:
Desserts for all Occasions
Fresh Fruit Parfait
Assorted Cookies and Brownies
Biscotti
Chocolate Decadence with Raspberry Sauce
Italian Rum Cake
Crème Brule
Apple cinnamon burritos
Carrot Cake Chocolate Dipped Strawberries
Petit Fours and Candy
Carrot Cake
Pistachio Torte
Warm Derby Pie Ala Mode
Fruit on a Cloud
Mousse in a Flute or Puff Pastry
Apple or Peach Cobbler with Fresh Whip Cream
Apple, Peach or Berry Crisp
NOTES:
Desserts for all Occasions c o n t i n u e d
Cakes
Chocolate
Vanilla
Yellow
Butter Rum Pecan
Pineapple
Strawberry
Cheesecake
NY Style Topped with Fresh Berries
Snickers
Pumpkin
Strawberry
The options are unlimited
Fresh Baked Pies
Coconut, Peanut Butter, Coco Banana, Blueberry Sour Cream,
Pumpkin, Banana, Fresh berries
NOTES:
SHUGRUE’S RECEPTION/BANQUET POLICIES
DEPOSITS: A $500.00 deposit is required to confirm your function on a definite basis and becomes nonrefundable after 30 days. This deposit will be applied to your bill. Final payment is due four business days
prior to the function.
Guarantees: A final guarantee is required no later than four business days prior to the scheduled
event. This final count must be no less than 85% of the original contracted amount of people. Guarantees
may not be lowered after the final number is given, but may be raised. Shugrue’s anticipates and prepares
for five percent above your final number. Charges will be based upon the final guarantee or actual guests
in attendance, whichever is greater.
Functions Times:
Breakfast receptions are scheduled from 6:00 am – 11:00 am
Lunch receptions are scheduled from 11:00 am – 4:00 pm
Dinner receptions are scheduled from 4:00 pm – 12:00 pm
Prices: Our prices reflect current market conditions for food and beverage services. Prices and menu
selections can be guaranteed for a minimum of six months prior to the scheduled event date. All prices
are subject to a Chef Fee of $50 per hour at a minimum of 2 hours as well as a 8.85% State Tax and 20%
Gratuity.
Menus: The menus enclosed are our most popular items. Should you have a special need or requirement, our professional staff will prepare a special menu to fit your specifications. We request that your
menu selections be final a minimum of thirty days in advance.
Payment: Full pre –payment of the remaining estimated balance of charges is required upon of the
final guarantee. Should any additional charges be incurred, they are to be paid at the conclusion of
your event. Payments may be accepted in the form of check, credit card, or cash. If customer fails to pay
Shugrue’s and balance due after an event, and if legal proceedings are necessary to recover the unpaid
amounts, including reasonable attorney’s fee.
Outside beverage: In accordance to Arizona Liquor Laws, no alcoholic beverages may be brought
onto the property by patrons or their guests.
Miscellaneous: The patrons will be responsible for any and all damages to the premises and equipment
by them or their invitees during the time the function rooms are used by patron or its invitees. Shugrue’s is
not responsible for damage or loss to any merchandise or articles brought upon the premise by patrons or
any invitee of the patron. All function rooms are non- smoking. Shugrue’s shall furnish room or rooms suitable for patron’s function and attendance. However, Shugrue’s reserves the rights to move any function to a
suitable function area.
Signature
Date