Our menus are designed to satisfy the cravings of everyone. From the tried and true classics, to the cutting-edge contemporary, we've covered all the basics.

Hayward Dining Room

Groups are seated together so that they can continue to network and catch-up with friends. There is a 7-day menu rotation to ensure that the same menu will not be served twice during the course of your meeting.

LUNCH BUFFET
SAMPLE MENU ONE

Fresh Field Greens with a Variety of Toppings and Dressings

Deli Platter with Assorted Breads and Accompaniments

Seared Tuna with Artichoke and tomato Vinaigrette
Spice Rubbed Flank Steak with Horseradish Demi-Glace Topped
with Tobacco Onions

Warm Orzo Salad with Grilled Vegetables
Steamed Broccoli with Herb Butter

Assortment of Taste-Tempting Desserts

LUNCH BUFFET
SAMPLE MENU TWO

Fresh Field Greens with a Variety of Toppings and Dressings

Deli Platter with Assorted Breads and Accompaniments

Dijon Roasted Cornish Game Hens
Creole Pasta with Shrimp and Sausage

Aromatic Jasmine Rice Pilaf
Char-Grilled Asparagus

Assortment of Taste-Tempting Desserts

DINNER BUFFET
SAMPLE MENU ONE

Field Greens with a Variety of Toppings and Dressings

Fresh Baked Rolls

Carved Herb Encrusted NY Strip Loin with Caramelized Onions and
Balsamic Demi-Glace
Grilled Grouper with a Sweet Corn Relish

Roasted Shallot Whipped Potatoes
Seasonal Vegetable Mélange

Assortment of Taste-Tempting Desserts

DINNER BUFFET
SAMPLE MENU TWO

Field Greens with a Variety of Toppings and Dressings

Fresh Baked Rolls

Pané Veal Cutlets Sauteed to Order and
Served with a Tomato Jus-Lie
Rosemary Scented Chicken Served with an
Herb Infused Pan Sauce

Saffron Parma Risotto
Sautéed Italian Vegetables

Assortment of Taste-Tempting Desserts

The Octagon

The Octagon offers premier dining in a magnificent setting. Our chefs have created a superb four course menu especially for The Octagon.

THE OCTAGON
SAMPLE BANQUET MENUS

APPETIZERS

Jumbo Shrimp Served with Cocktail Crab Claws

Plum Tomato and Fresh Mozzarella Salad Garnished with
Balsamic Vinegar Reduction and
Extra Virgin Olive Oil

SALADS

Mt. Washington Salad
Fresh field greens with sun-dried cranberries, bleu cheese crumbles
and walnuts served with a raspberry walnut vinaigrette

Caesar Salad
Wedge of fresh romaine lettuce garnished with sun-dried
tomatoes and parmesan chips

ENTREES

Poached Salmon Served with Whole Grain Mustard Buerre Blanc

Pecan Crusted Chicken Panned Seared with a Pecan Crust and
Served with a Three Mustard Sauce

Char-Grilled Tenderloin of Beef Served with a
Porcini Mushroom Demi-Glace

Petite Filet of Beef and Maryland Style Crab Cake

DESSERTS

Individual Fruit Tartlet Filled with Vanilla Pastry Crème and Fresh Fruits

New York Cheesecake Garnished with Fruit Sauce

Assorted Miniature French Pastries