Meetings At CopperWynd | Meetings Site Plan | Meetings Menu | Meetings RFP

 

SAMPLE BREAKFAST MENUS

 

Breakfast Buffet

 

Superstition

 

Fresh Squeezed Orange and Grapefruit Juices
Seasonal Sliced Fruits and Fresh Berries
Pasty Chef’s Selection of Muffins, Danish and Croissants

Classic Eggs Benedict with Hollandaise and Grilled Asparagus Spears
Mixed Berry Pancakes with Maple Syrup
Yukon Gold Potatoes with Sweet Peppers and Onion
 Chicken Apple Sausage Links

Freshly Brewed Regular and Decaffeinated Coffees
Selection of Gourmet Teas

 

Plated Breakfast

 

Desert Highlands

 

Scrambled Eggs with Sonoran Jack Cheese
Warm Flour Tortillas and Salsa Fresca
Grilled Chorizo Sausage Links
Home Fried Fiesta Potatoes

 

Saguaro

 

Sunrise Parfait with Yogurt, Berries and House Blend Granola
Medallion of Beef Tenderloin wrapped in Jalapeno Bacon
 Pico de Gallo Béarnaise
Three Cheese and Egg Scramble
Red Potato Hash Brown Casserole

 

 

SAMPLE LUNCH MENUS

 

The CopperWynd Deli Buffet

 

Organic Mixed Greens Salad with White Balsamic Vinaigrette
Penne Pasta Salad Prima Vera
Potato Salad with Sour Cream and Chives

Hand Carved Deli Display to include:

Sage Roasted Turkey Breast, Black Forest Ham, Roast Beef and Selected Dry Salamis

Cheddar, Swiss, Provolone and Boursin Herb Cheeses
Vine Ripe Tomatoes and Baby Leaf Lettuce

Marinated Red Onions and Kosher Dill Pickle Slices

Herbed Mayonnaise, Horseradish Cream, Dijon and Pommery Mustards

Deli Style Potato Chips

Assortment of Kaiser Rolls and Artisan Breads

Assorted Homemade Cookies
Double Chocolate Brownies

 

 

Plated Lunch

 

Pima

 

Mixed Field Greens with Roasted Shallot Vinaigrette
Roma Tomato, Shaved Bermuda Onion and Match Stick Carrots

Grilled Chicken Breast with Mango Salsa
Basmati Rice Pilaf
Melange of Seasonal Vegetables

Warm Apple Tart with Vanilla Bean Ice Cream and Caramel Sauce

 

Executive Trio

 

Roasted Beef and Pork Tenderloin with Moroccan Prawns
Saffron Couscous Salad
Grilled Asparagus, Tomato Caper Relish and Marinated Olives

Crème Brulée with Fresh Berries 

 

 

SAMPLE DINNER MENUS

 

Indulgences Buffet

 

Petite Lettuces with Champagne Vinaigretted and Bleu Cheese Dressing
Tear Drop Tomatoes, Carrot Gaufrettes and Shaved Jicama

Grilled, Fresh and Pickled Crudites

 

Pepper Crusted New York Strip with Truffled Madeira Sauce

Petite Lamb Chops with Garlic Dijon Aïoli and Minted Apple Jelly

Crabe Stuffed Fillet of Sole with Lemon Caper Vin Blanc

Wild Mushroom Risotto

Roasted Root Vegetables

Aspragus with Citrus Zest

Artesian Breads and Rolls with Whipped Butter

Pastry Chef's Selection of Petite Fours

Creme Brulee Cheesecake with Fresh Berry Compote

 

 

Plated Dinner

 

Sedona Dinner

Mesclun Greens with Margarita Vinaigrette
Cherry Tomatoes, Dried Corn
And Fried Tortilla Strips

A Pairing of Grilled Filet of Beef
With Ancho Chili Demi-Glace
And Tequila Marinated Shrimp
With Roasted Corn Pico de Gallo
Oregano and Panella Whipped Potatoes
Melange of Seasonal Vegetables

Key Lime Tart with Prickly Pear Sauce

 

All food and beverage items are subject to a taxable 20% service charge 
plus applicable sales tax.