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Appetizers
	Tuna or Rockfish bites served with roasted red pepper Sauce
	Chicken satay with curried ginger peanut sauce
	Poached shrimp with chipotle chili cocktail Sauce
	Marinated lamb kabobs served with Mint chutney
	Bay Club Smithfield Ham Biscuits shaved thin served on sweet potato Biscuits with Cracked Pepper-Clover Honey Butter
	Bay Club Smithfield Ham Biscuits shaved thin served on sweet potato Biscuits with Cracked Pepper-Clover Honey Butter
	Fresh Corn Fritters with/ Avocado Pico de gallo
	Bay club California Rolls vegetarian Or with local lump crab salad
	Chicken Wings smothered with mild or hot glaze served with Chimmy Churry blue Cheese Dipping Sauce
	Lobster Sausage served with Creole Remulaude
	Prosciutto wrapped local jumbo shrimp with basil infused extra virgin olive oil
	Hoisin marinated beef sticks with toasted sesame seeds
	Coconut coated jumbo shrimp served with sweet and spicy chili glaze
	Stripers miniature Rockfish Rueben teacake style with 1000 isle dressing, sassy slaw and baby Swiss
	Bay Club Crab dip Lump crab meat served with Focacchia crustini
	Crab & Scallop Mousse Cakes with Roasted Pepper-Basil Aioli
	Assorted Bay Club sushi with fresh local seafood and Tobiko caviar
	Bay Club Salmon Platter Presentation Smoked, cured and poached served Southern, Indian or Italian style
	Grilled jumbo Scallops wrapped with bacon
	Phyllo wrapped spanikopita
	Phyllo purses stuffed with wild mushrooms
	Miniature jumbo lump crab cakes with curried basil aioli
	Oysters Rockefeller

Salads
	Maytag Blue cheese with mixed field greens, Candied pecans, sliced pears and champagne vinaigrette
	Mixed baby field greens and julienne vegetables with basil vinaigrette
	Antipasto of grilled portabello mushroom and Feta cheese with extra virgin olive oil and pine nuts served over baby greens
	Classic Caesar hearts of romaine, topped with Reginito Parmesan

	Buffet Salads
	Fire-Roasted Calamari, Scallops & Shrimp tossed with pesto vinaigrette and baby greens
	Pasta penne salad with local tomatoes, roasted corn, fresh basil and champagne vinaigrette
	Curried chicken salad with roasted walnuts and sun dried cherries
	Southern style red bliss potato salad with lemon aioli, shallots and celery hearts
	Beefsteak tomato stacks (seasonal) with feta cheese, basil and balsamic vinaigrette

Buffet Cheese and Vegetable Platters
	Baked Brie wrapped in puff pastry stuffed with spiced apples and maple glaze
	Assorted imported and domestic cheese such as Vermont cheddar, baby Swiss , Borisin, Apricot stilton, St. Andre served with crostini
	Savory cheesecake of Maytag Blue and walnuts or Wild mushroom and goat cheese
	Mediterranean antipasto of roasted red peppers, portobellos, grilled zucchini served with crostini
	Grilled asparagus with lemon vinaigrette
	Green beans Almondine
	Grilled Poratbello mushrooms with balsamic marinade
	Indian platter of Hummus, baba ganoush and cous cous with assorted chutney and pita crisps

Soups
	Lobster bisque with sherried cream and roasted tomato
	Oyster stew with Chimmy Churro cream
	Bay club beef chili Carolina style with black beans and sour cream
	Tom ka Kai spicy coconut broth with grilled chicken, ginger, cilantro and lime
	Garden tomato gazpacho with feta cheese and basil oil

Entrees
	Seafood
	Pan seared Rockfish served with coconut curried lobster cream
	Grilled Tuna sesame crusted served with ginger ponzu
	Grilled Mahi-Mahi with citrus glaze
	Scallops “Coquille St. Jacques” with brandied gruyere cream
	Shrimp “scampi” style served with havarti cheese grits and braised collard green
	Roasted lobster tail with minted pesto & sesame chili oil
	* Any of the above can be served in an elegant, yet simple preparation of herbed lemon butter

	Meats
	Filet mignon with red wine reduction and wild mushroom ragout
	N.Y. Sirloin Strip smothered in brandied peppercorns served with classic bérnaise sauce
	Lamb Chops, pistachio crusted with mined pesto
	Grilled Pork chops with chipotle maple glaze
	Platter Meats for Buffet presentation
	Seared roast beef tenderloin with rosemary marinade served with horseradish mayo, honey Dijon and home made rolls
	Fire grilled pork tenderloin with orange-maple syrup glaze served with chipotle mayo and homemade rolls
	Carving station of beef round with au jus

	Poultry
	Free range airline chicken breast stuffed with Spiced apples and caramelized onions served with Maytag blue cream
	Free range airline chicken breast stuffed with preserved lemon served with minted pesto vinaigrette sauce
	Pan seared duck breast served with sun dried cherry chutney and caramelized onions

	Vegetarian
	Mediterranean phyllo wrapped “Beef Wellington” stuffed with grilled portabellos, roasted red peppers, spinach and ricotta served with brie fondue
	Israeli cous-cous stuffed Vidalia onion with pine nuts, Italian parsley and calamata olives served with oregano cream
	Grilled polenta lasagna with wild mushroom ragout, ratatouille, and spinach served with tomato fondue

Pasta
	Linguini with mussels, clams and scallops served with a parslied lobster butter cream sauce
	Fettuccine tomato Pompadoro with grilled portabellos, feta cheese and fresh basil
	Shrimp ravioli with roasted red pepper coulis and basil oil

Sides
	Roasted garlic mashed potatoes
	Rice pilaf with brown butter and pistachios
	Stone ground yellow havarti cheese grits
	Green beans sautéed with brown butter and white wine
	Broccoli and roasted red peppers with pine nuts
	Braised collard greens with caramelized onions and lemon
	Grilled asparagus with lemon vinaigrette

Desserts:
	Lemon-Poppy seed cake with citrus glaze
	Chocolate devil cake with Mocha butter cream
	Tiramisu
	Mixed berry Cobbler
	Pumpkin Cheesecake
	Mango Cheesecake
	Apple and sundried cherry crisp
	Banana cake with apricot streusel
	Seasonal fruit strudel
	Ripe strawberries with Dutch chocolate fondue

Sample Menus
	Bay Club’s pre-set menus are designed to assist you in making your choices for a seated luncheon, dinner or buffet reception. Here are some sample menus for you to review:
	Outer Banks Wedding I:
	Passed Hor’dourves: Poached local jumbo shrimp – with chipotle cocktail sauce Second course seated salad: Local mixed greens – with candied pecans, ripe pears, Maytag Blue Cheese and Champagne vinaigrette Seated Entrée Fresh grilled Rockfish – with black bean, roasted garlic Pico de gallo and Teriyaki glazed filet mignon – with redskin potato mash and sake buttered fresh corn
	Outer Banks Wedding II:
	Passed Hor’dourves Proscutto wrapped local jumbo shrimp – with basil infused extra virgin olive oil Baked Brie wrapped in puff pastry stuffed with apples and maple glaze Foccacia crostini layered with roasted garlic puree, fresh basil and ripe tomato concase Second course seated salad Mediterranean antipasto of grilled portabellos, roasted red peppers, grilled asparagus and smoked provolone Seated Entrée (Choice of) Fresh grilled Rockfish – with smoked tomato vinaigrette and Rosemary infused filet mignon – with pine nut and parsley toasted orzo
	Outer Banks Wedding III
	Passed Hor’dourves Chicken satay with curried ginger peanut sauce Baked Brie wrapped in puff pastry stuffed with apples and maple glaze Hoisin marinated beef sticks with toasted sesame seeds Seated Entrée Szechuan peppered seared local Tuna steak with pickled ginger – Wasabi butter w/ Bay Club California rolls and Grilled filet mignon – with sweet and smokey chipotle glaze
	Outer Banks Wedding IV
	Passed Hor’dourves: Miniature spanikopita Asparagus wrapped in puff pastry Scallops wrapped with bacon Buffet Presentation Seared roast beef tenderloin with rosemary marinade served with horseradish mayo, honey Dijon and home made rolls Grilled polenta lasagna with wild mushroom ragout, ratatouille, and spinach served with tomato fondue Free range airline chicken breast stuffed with preserved lemon served with minted pesto vinaigrette sauce Southern style red bliss potato salad with lemon aioli, shallots and celery hearts Beefsteak tomato stacks (seasonal) with feta cheese, basil and balsamic vinaigrette
	Outer Banks Wedding V
	Smithfield Ham Biscuits w/ Clover Honey Butter servesd on Sweet Potato Biscuts Thai Satay Chicken Skewers w/ Sweet & Sour Orange Dipping Sauce Whole Smoked Pork Tenderloin, sliced w/ Apricot-Molasses Glaze Cheese Presentation: Pate of Brie & Almonds, Gorgonzola & Pears, served w/ Fresh Seasonal Fruit, and baskets of crackers Mixed tortallini w/ Basil Walnut Pesto Vinaigrette Mediterranean Vegetable Bruscetta Platter to include: Portabellos,Fresh Local Tomatos, Roasted Peppers and Tapenade Mixed Tropical Fruits w/ Coconut, Honey & Lime


	A Spring Brunch Buffet
	Bay Club Shrimp Quiche Totra
	Smoked Chicken Salad with Walnuts and Sun Dried Cherries, served with Mini Croissants
	Brie en croute, stuffed with Roasted Almonds and local apples served with assorted Flatbreads
	Organic Field Greens tossed with Mandarin Oranges and Champagne Vinaigrette
	Baby Red Potatoes with Caviar and Sour Cream
	A Seafood Salad of Local Scallops, Clams and Mussels, tossed with a Basil-Lemon Vinaigrette
	Tropical Fruit Kabobs with a Honey & Lime Dipping Sauce

Sample 1
	Wedding Reception
	Passed Appetisers Miniature Crab Cakes With Lemon-curry aioli Pan Seared Tuna With ginger sesame, sliced thin, served with Wasabi cream on crispy wontons Chicken Satay with curried ginger peanut sauce Plattered Buffet Cheese and Crudite The same assorted cheese and veggies served with crusty breads, crackers and dips Antipasto Platter Assorted meats and Cheesees, garnished with olives and peppers served with soft rolls Latin style chips and dips Yellow and blue tortilla chips with guacamole and homemade roasted corn and black bean salsa Bay Club Crab dip Lump crab meat in a sherried cream base, served with Focaccia crostini Bay Club Smithfield Ham Biscuits shaved thin served on sweet potato Biscuits with Cracked Pepper-Clover Honey Butter Assorted Bay Club sushi and California Rolls with fresh local seafood Wasabi and Tobiko caviar Roast tenderloin of beef With cracked black peppercorn crust, sliced thin, served with horsey mayo and soft rolls Assorted Cheesecake Tarts Chocolate Covered Strawberries Key Lime Tarts

Sample 2
	Poolside Reception
	Passed Appetizers Prosciutto wrapped local jumbo Shrimps Drizzled with basil infused extra virgin olive oil Miniature Jumbo Lump Crab Cakes with Mango Salsa Action Stations Ginger Seared Local Tuna steaks with Chinese mustard & sesame guava butter glaze Grilled Chicken Breasts with Peach BBQ glaze Grilled Petit Sirloin Strip Steaks with Balsamic-Cracked Pepper marinade Pattered Buffet Table Tuscan style platter with oven dried tomato salad, marinated Portobello mushrooms, fresh mozzarella and homemade Bruchetta Tortilla Station: Shaved roasted corn off the cobb, Guacamole and fresh Pico de Gallo Fresh Raspberries and Strawberry Phyllo cups with lime sugar Assorted beverages: Lime-aide mint coolers and Pomegranate punch
Sample 3
	Wedding Reception Dinner
	Passed Appetizers Chicken Satay with curried ginger peanut sauce Phyllo purses stuffed with wild mushrooms First course (choose 1) Classic Caesar Salad Baby organic greens with Stone ground honey mustard Entrée (Choose 2) Pecan crusted free range chicken airline breast Braised collard greens with caramelized onions and balsamic reduction Stone ground Havarti cheese grits Classic poached salmon filets Poached Asparagus with lemon shallot pisto Orzo pilaf with brown butter Grilled Sirloin Strip Steak Wild mushroom ragout Roasted Garlic Mashed Potatoes Spinach Soufflet Baskets of assorted hearth breads and whipped butter
Sample 4
	Wedding Reception
	Passed appetizers Peach and ginger glazed shrimp and mango kabobs Miniature local jumbo lump crab cakes w/ fresh basil aioli Cheese and Crudite Platter Assorted hard imported cheese and veggies served with crusty breads, crackers and dips Pattered Buffet Table Carolina local Grilled Tuna or Rockfish “scampi” Style Grilled flank steaks Sliced thin, served room temperature with soft rolls and Dijon-horsy mayo Boneless chicken breasts with white wine, garlic and rosemary, served over havarti cheese grits Vegetable presentation of grilled portabellas and roasted red peppers served with Bruchetta, basil pesto and home made crostini Pasta penne with a puntanesca marinara Strawberries and pineapples with a chocolate fountain for dipping

Picnic Menus
	Latin-Style Picnic
	Adobo Rubbed Shredded and grilled Chicken or Pork BBQ
	Served with warm tortillas and a variety of hot sauces
	Grilled Cumin & Oregano marinated Flank Steak
	Roasted Corn Salad with Tomatoes And Cilantro Vinaigrette
	Green Cole Slaw with Cumin Vinaigrette
	Taco Stands…with All The Fixins!
	Jalapeno-Cheddar Corn Bread
	Southern Style
	Molasses & Cider Vinegar Hand Pulled Pork BBQ
	Chicken Salad with sun dried cherries and roasted walnuts
	Red bliss potato salad with Basil & Dijon Vinaigrette
	Poached Green Bean Salad with Slivered Almonds
	Roasted Corn, Tomato & Basil Salad

BBQ Menu Items
	Bay Club offers casual service hot off the grill…
	Southern Style Southern Style Molasses & Cider Vinegar BBQ Pork Roast Baked Beans with. Bacon & Brown Sugar Creamy Confetti Cole Slaw with Poppy seed Dressing Sally Lunn Rolls
	Latin Style Adobo Rubbed Pork Roast Cuban Black Beans with Brown Sugar And Oregano Cole Slaw with roasted cumin and cilantro vinaigrette Sesame Seed Rolls