banquet menus - mason inn conference center, fairfax, virginia, united states

8/7/2019 Banquet Menus - Mason Inn Conference Center, Fairfax, Virginia, United States

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4352 Mason Pond DriveFairfax, Virginia 22030

1.800.422.MEET

www.acc-masoninnandconferencecenter.com

Vision

The Mason Inn in committed to investing in its People, Product, Passion and

Service through offering a predominant foundation of Sustainable belief and

nurturing our relationships with Local vendors and producers.

We have been entrusted with providing innovative and imaginative cuisine

presented with traditional values, together with unsurpassed care.

Our belief is based on utilizing the freshest ingredients, sourced locally and

seasonally, presented tastefully, while fully retaining the natural flavors and

character that nature has instilled.

We are proud to partner with the following vendors in making our vision possible.

Barboursville Vineyards

Sneads Farm

Crown Orchards

Hummingbird Farm



Vegetable Crudités

Local Farm Vegetables to include Zucchini, Broccoli, Cauliflower, Carrots, Bell Peppers,

Heirloom Tomatoes and Celery

Served with Assorted Dips 4.00

Artisanal Cheese

Selection of Artisan Cheeses from around the world

Accompanied by Fig Paste, Honeycomb & Artisan Breads 9.00

Italian Antipasto

Prosciutto di Parma, Pepperocini Parmesan, Sopprasetta, Genoa Salami, Bonnoncino Mozzarella,

Plum Tomatoes, Roasted Red Bell Peppers, Assorted Marinated Olives

Accompanied by Breadsticks & Garlic Baguette 7.50

Raw Bar

Fresh Shucked, Farm Raised Seasonal Oysters,

Hard Shell Clams & Jumbo Shrimp

Accompanied by Cocktail Sauce, Horseradish & Lemon Wedges 15.50

Pacific Rim Station

Peking Duck Crepes with Hoi Sin Glaze, Vegetable and Scallion Threads, Chicken and Vegetable

Asian Dumplings, Vegetable Stir Fry with Rice

Cold Sesame Noodles with Peanut Sauce 9.50

South of the Border Station

Tri Color Tortilla Chips

Guacamole & Homemade Salsas, Cheese, Chicken & Beef Quesadillas

Build your own Fajitas (Beef, Chicken or Shrimp) Mexican Rice 8.50

Sushi Station

Choose five (5) Sushi Selections

Options include, but are not limited to Tuna, Yellowtails, Spicy Tuna, California and Vegetarian

Rolls. Over 20 different Items Available

Accompanied by Wasabi and Assorted Sauces 15.00

Slider StationPre-Select 3

Angus Beef with Aged Cheddar, Barbeque Chicken with Crispy Onions,

Cuban with Ham, Roasted Pork, Swiss Cheese, Dill Pickle, Mustard Grilled Vegetables, Ahi

Tuna with Sesame Mayonnaise, Roasted Red Pepper Aioli 8.25

Fruit Platter

A Selection of Fresh Cut Fruits to include Cantaloupe, Pineapple, Honeydew, Strawberries,

Blackberries, Watermelon & Raspberries 6.00

A good meal ought to

begin with hunger.

-French Proverb

Displays



Prices Listed Are Per Piece

(We recommend Two Pieces Per Guest)

Tuna Tartar on Crispy Wonton with Daikon Radish 4.00

Cantaloupe Melon and Tiger Prawn Skewers 3.50

Asian Spoons with Lime Cured Wild Salmon, Pea Puree and Creamy Truffle Oil 3.50

Asparagus wrapped with Smoked Salmon drizzled with Tarragon Aioli 4.00

Cucumber Crowns, with Creamed Dill Cheese and Smoky Anchovy 3.00

Chilled Jerk Chicken on a Fried Plantain Chip with Sweet Tomato Chutney 3.50

Grilled Chicken & Artichoke on Parmesan-Herb Shortbread with Red Onion Jam 3.50

Asparagus Spears wrapped in Serrano Ham 3.50

Smoked Chicken, Crème Fraîche and Mango Salsa Tartlet 3.50

Citrus Chicken Salad on Toasted Brioche Crouton 3.00

Chilled Cucumber-Avocado Soup with Lemon Oil 3.50

Shiitake Summer Rolls with Soy-Chili Dipping Sauce 3.50

Baby Mozzarella, Cherry Tomato and Fresh Basil Skewers 3.00

Tartlet of Creamed Shiitake Mushrooms and Tarragon 3.50

Bruschetta topped with Goat Cheese Sun Blush Tomatoes, Basil & Truffle Oil 3.00

Sliced Beef Tenderloin Crustini with Smoked Tomato Jam & Chervil 4.00

“No thing more

excellent nor more

valuable than wine was

ever granted mankind

by God.

-Plato, 400BC

Perfectly Chilled Hors d’Oeuvres



Crabbed Stuffed Cremini Mushrooms 4.00

Classic Scallops wrapped in Hickory Bacon 4.00

Lollipop Shrimp with Coconut Dipping Sauce 4.00

Moroccan Spiced Lamb Chops with Cool Mint Yogurt Tzatziki 4.50

Barbeque Pulled Pork on a Mini Biscuit with Apple and Celeriac Slaw 4.00

Sesame Beef Skewer with Spicy Peanut Sauce 3.50

Roast Pork Tenderloin on a Corn Fritter with Red Onion-Cilantro Salsa 3.50

Indonesian Chicken Satays with Spicy Peanut Sauce 3.50

Mini Angus Beef Sliders with Boursin Cheese 3.50

Petit Filet Wellington with Cabernet Reduction 4.50

Beef Empanada with Roasted Tomato and Cumin Aioli 3.50

Asian Spoons with Flash Fried Salmon, Butter Bean Mash and Coriander Broth 4.00

Vegetable Spring Roll with Sweet Thai Chili Sauce 4.00

Warm Applewood Smoked Cheese and Celery Tart with Apple Chutney 3.50

Charred Asparagus Spears with Hot Parmesan Velouté Dip 4.00

Roasted Fingerling Potatoes with Vanilla Foam 3.50

Eating is not merely a

material pleasure.

Eating well gives a

spectacular joy to life

and contributes

immensely to goodwill

and happy

companionship. It is of great importance to

morale.

-Elsa Shiaparelli

Hot & Tasty Hors d’Oeuvres



Creamed Asparagus with Truffle Oil

Creamed White Onion and Corn with Polenta Dumpling

Spinach and Watercress with Parmesan Cream

Velouté of Woodland Mushrooms and Sherry

Celeriac, Crème Fraîche and Cumin

Carrot, Orange and Ginger Bisque

Spring Vegetable Broth and Herb Dumplings

Tamarind Flavored Chicken and Chili Noodle Broth

Roasted Pepper and Tomato

Pea, Crème Fraîche and Mint

Italian Plum Tomato with Fresh Oregano and Toasted Crouton

Chilled Vichyssoise, Crème Fraîche and Chives

All Soup Courses 6.00

Wine makes daily living

easier, less hurried,

with fewer tensions and

more tolerance.

-Benjamin Franklin

Soup Courses

Seated Dinner



Marbled Salmon Terrine with Sweet Onion Chutney, Basil Oil and Oat Cakes 8.50

Filet of Miso Marinated Sea Bass with Sticky Coriander Rice Cake

& Peanut Butter Broth 8.50

Cantaloupe, Honeydew Melon & Pink Grapefruit Salad with Blackberry Vinegar Caramel 7.00

Salad of Roast Peppers, Confit of Cherry and Plum Tomatoes,

Baby Mozzarella & Basil 7.50

Poached Artichoke with Lemon and Marjoram Hollandaise on a bed of Chicory

& Arugula 8.00

Lambs Lettuce tossed with Whipped Brie, Toasted Hazelnuts, Oven Dried Grapes &

Pomegranate Vinaigrette 7.50

Pea and Mint Panna Cotta with Radicchio & Plum Tomato Salsa

Smoked Paprika Dressing 8.75

Filet of Beef Carpaccio with Pimento Dressing, Creamed Eggplant Remoulade

& Mizuna Leaf Salad 9.00

House Cured Salmon with Roasted Beetroot

& Dill Salad with Basil Oil 8.50

Crab and Shrimp Cocktail with Chicory Leaf & Creole Dressing 9.00

Pressed Roasted Vegetable Terrine with Truffle Remoulade

& Warm Potato Salad 8.50

One of the very nicest

things about life is the

way we must regularly

stop whatever it is we

are doing and devoteour attentions to eating.

-Luciano Pavarotti

Cold Appetizers

Seated Dinner



Smoked Haddock and Saffron Potato layered Terrine with Salsa of Cherry Tomatoes,

Chervil & Lime 8.50

Caramelized Pear, Chicory & Ricotta Tart with Ginger Spiced Syrup

& Tossed Leaves 8.00

Open Lasagna of Shiitake & Oyster Mushrooms with Creamy Garlic & Gratin Mustard Sauce,

Dressed with Basil Oil 9.00

Warmed Brie & Vidalia Onion Tart with Micro Green Salad, Lemon Oil & Chives 8.00

Diver Caught Sea Scallop Risotto-flavored with Sage & Porcini Mushrooms, finished with

Truffle Oil and Shaved Parmesan 9.75

Maryland Crab Cake with Local Green Salad and Lemon Aioli 9.75

Seared Duck Breast on Bok Choy Stir Fry served with Sesame and Soy Broth 9.50

Tagliatelle Noodle Nest Finished with a Pancetta & Olive Cream Sauce

Garnished with Fresh Herbs 9.00

Pan Fried Rockfish Filet served with Roasted Fingerling Potatoes &

a Savory Custard Sauce 9.50

~

Sorbet Intermezzo

3.50

Champagne Blackberry-Cabernet

Green Apple Lemon

Mango Blood Orange

For when the wine is

in, the wit is out.

-Thomas Becon 1512-

1567

Hot Appetizers

Seated Dinner



Spring Lamb Loin

Served with Potato Au Gratin & Asparagus with Young Carrots tossed

in Lemon Butter Roasting Jus 30.00

Seafood Fusili

Seared Diver Scallops, Salmon & Squid with Pepper Salsa 28.00

Red Snapper Consommé

Red Sanpper Filet marinated in Tamarind, Rice Wine & Chopped Limes,

Served in a Consommé of Soba noodles, Shiitake Mushrooms, Ginger,

Yellow Peppers & Spring Onions 30.00

Marinated Duck Breast

Marinated in Jasmine Tea & Sultanas, Served with

Sautéed Potatoes & Bundled Vegetables 26.50

Monkfish Filet

Wrapped in Bacon and served with Marinated Artichokes,Roasted Vine Tomatoes, Fondant Potatoes

Finished with a Chilled Lemongrass Sauce 28.00

Roasted Striped Bass

Striped Bass Filet served on a bed of Warm Potato & Gratin Mustard Salad

With Baby Leek and Tarragon Broth 30.00

Chicken Breast

Served over Israeli Couscous and Finished with a Cilantro

& Cumin Sauce 22.00

A man seldom thinks

with more earnestness

of anything than he

does of his dinner.

-Samuel Johnson

Entrees

Seated Dinner

All entrees served with

the Chef’s selection of seasonal vegetable and starch, unless otherwisenoted.



Seared 10oz Ribeye Steak

With Fondant Potatoes, Green Asparagus, Baby Carrots,

Accompanied by a Green Peppercorn Sauce 24.00

Roasted Salmon Filet

With a Champagne and Saffron Cream Sauce served with

Braised Rice 22.50

Veal Tenderloin

In a Wild Mushroom sauce, Served with a Medley of Seasonal Vegetables

& Duchesse Potatoes 29.50

Filet Mignon

With Garlic Mashed Potatoes & Glazed Carrots & Mushrooms

Finished with a Red Wine Jus 32.00

Chicken Piccata

On a bed or Orzo Pasta and Garnished with Caper Berries And Fresh Lemon 21.50

Double Lamb Chop

In a Mint & Thyme Glaze and Served with French Green Beans, Glazed

Carrots & Parisienne Potatoes 28.50

Stuffed Chicken Breast

Filled with Wild Mushroom Mousseline & Served with Parsley Mash, Asparagus & Baby

Leeks with Carrots 26.50

Grilled Hallibut

With Tapenade Crust of Zucchini and Carrot Spaghetti finished with a Tomato & HerbBroth 29.00

The grape is the only

fruit that God gave

sense to know what it

was made for.

-Phillip Rambeau

Entrees

Seated Dinner

All entrees served withthe Chef’s selection of

seasonal vegetable and

starch, unless otherwisenoted.



Summer Salad Station

Heirloom Tomato Salad with Fresh Buffalo Mozzarella and Fresh Basil Drizzled

with Balsamic Vinaigrette

Crunch Baby Spinach Salad with Pear, Goat Cheese, & Heirloom Tomatoes,

Grilled White and Green

Asparagus, Frisee, wild Forest Mushrooms and Shaved Pecorino

Assortment of Freshly Baked Breads and Rolls with Extra Virgin Flavored Oils 9.50

Potato Station

Creamy Mashed Potatoes served in a Martini Glass with a Choice of ToppingsSun Dried Tomatoes, Black Olives, Smoked Salmon, Crispy Bacon, Parmesan Cheese,

Fresh Herbs and Wild Mushrooms 6.00

(Action Stations)

(45.00 Attendant Fee-Required)

Crepe Station

Savory Style Crepes filled with Chicken and Broccoli, Beef & Beans,

Roasted Vegetables and Garlic,

Seafood in Marinara Sauce, Sweet Style Crepes including Crepe Suzette,

Hazelnut, Banana & Chocolate

Sour Cherry, Served with Whipped Cream and Chocolate Shavings 7.50

Pasta Station

A choice of Four (4) Pastas: Penne, Cheese Ravioli, Linguine & Meat Tortellini

A choice of Sauces: Three Cheese, Meat Bolognaise, Wild Mushroom & Herb

Accompanied by Fillings/Toppings-Mushrooms, Onions, Ham, Bell Peppers, Olives, Capers,

Chicken, Salami & Shaved Parmesan 10.00

Tenderloin of Beef

Prosciutto Wrapped Tenderloin of Beef with Red Wine Jus 13.00

Prime Rib

Mustard Rubbed Prime Rib of Beef with Horseradish Sauce and Pan Gravy 11.50

Leg of Lamb

Rosemary Studded Leg of Lamb with Mint Jelly and Caramelized Onion Gravy 10.00

Good Bread is the most

fundamentally

satisfying of all foods;

good bread with fresh

butter, the greatest of feasts.

-James Beard

Stations

Buffet Dinner

Buffets & Stations

Require Minimum of 25

Guests



Pork Loin

Apple Glazed Pork Loin with Apple Sauce and Pan Gravy 6.50

Salmon

Miso Glazed Salmon Filet with Wasabi Cream Sauce 6.00

Turkey Breast

Herb Roasted Turkey Breast with Cranberry Jelly and Pan Gravy 6.50

Ham

Honey Baked Virginia Ham with Grain Mustard and Pan Gravy 6.50

Side Dish Selections

Sugar Snap Peas and Green Beans in Cilantro Oil 4.00

Steamed Asparagus in Lemon Dressing 4.50

Saffron Rice with Raisins and Toasted Pine Nuts 3.75

Marinated and Roasted Mediterranean Vegetables 4.00

Garlic and Hazelnut Golden Quinoa 4.00

Steamed and Minted New Potatoes 4.00

Jasmine Rice with Toasted Sesame Seeds 3.75

Yukon Gold-Parmesan Mash 3.50

Executive Chef Selection of Seasonal Vegetables 4.00

Wine makes daily living

easier, less hurried,

with fewer tensions and

more tolerance.

-Benjamin Franklin

Stations

Buffet Dinner

Buffets & Stations


Guests



All selections include artisan bread & rolls with fresh whipped butter

Organic Salad Greens topped with Oven Roasted Garlic Croutons, Toasted Pine Nuts, Sliced

Local Apples, and Blue Cheese, served with Balsamic Dressing 7.50

Heirloom Tomatoes, Upland Cress Greens, Frisee, Crispy Parmigiano,served with White Balsamic Vinaigrette 7.00

Feta Cheese, Grape Tomatoes, Red Onions, Roasted Zucchini, Red and Yellow Peppers,

and Baby Artichokes, served with Balsamic Dressing 8.00

Organic Boston Bibb Lettuce, Creamy Goat Cheese, Red Onions, and Anjou Pears,

served with White Balsamic Vinaigrette 7.50

Mixed Seasonal Greens, Golden Beetroots, and Semi-Dried Sun Blushed Tomatoes,

served with Champagne Dressing 7.00

Chilled Mushroom Ravioli with Crispy Vegetables and Olives in a

Light Olive Oil and Fresh Herb Dressing 8.00

Baby Arugula, Mixed Seasonal Greens, French Green Beans, and Roasted Red Peppers

with a Rich Tomato-Pesto Dressing 7.00

Cool and Crispy Roasted Baby Potatoes, Smoked Applewood Bacon, and Chives

in a Light French Dressing 7.50

Chicory and Lollo Rosa Leaf Salad with Fennel, Toasted Pine Nuts, Pear Tomatoes,

and Crumbled Dolcelatta Cheese with Fresh Herb Dressing 8.00

Classic Caesar Salad with Parmesan Crisps 7.00

Asian Noodles and Vegetables in a Sweet Chili Dressing 7.50

When one has tasted it

(Watermelon) he knows

what the angels eat.

-Mark Twain

Salad Stations

Buffet Dinner

Buffets & Stations


Guests



Chicken Roulade filled with Spinach & Goat Cheese Mousse

served with a Chive Vinaigrette over Braised Rice 21.50

Roasted Sirloin of Beef with a Salad of Baby Spinach, Red Onion,

and Freshly Grated Horseradish 24.00

Pan Seared Chicken Breast in a Wild Mushroom and Bacon Jus

with Roasted Fingerling Potatoes 21.50

Roasted, Sliced Tenderloin of Beef with a Marinated Mushroom

and Chippoline Onion Salad 24.50

Grilled Polenta Wedges with Roasted Vegetables

served with an Orange-Balsamic Reduction 18.50

Pan Seared Organic Chicken Breast coated in Herbs

Over a Creamy Pasta Salad 21.50

Seared Rare Sesame Crusted Yellowfin Tuna Filet

Served over Asian Green Salad with Ginger Soy Sauce 22.50

Marinated and Grilled Chicken Breast with Spanish Olives

Roasted Cherry Tomatoes & Artichokes 21.50

Grilled Flat Iron Steak with Sautéed Mushrooms & Cherry Tomatoes

served with Purple Peruvian Potatoes and a Rich Red Wine Gravy 22.00

Pan Seared Salmon Filet with Herb Scented Couscous

and Cumin Scented Sauce 19.50

“One cannot think well,

love well, sleep well, if

one had not dined well”

-Virginia Woolf 1882-

1941

Entrée Selections

Buffet Dinner

Buffets & Stations


Guests



Striped Sea Bass Filet with a Polenta Crust

Garnished with Fresh Tomato Concassé 21.00

Braised Lamb in Coconut-Lemongrass Sauce

served with mango Chutney & Rice Noodles 22.50

Crispy Wild Mushroom Cakes with a Balsamic Reduction topped with

Micro Basil and Parmesan Crisps 19.50

Shrimp and Chorizo Jambalaya

served with Spicy Jalapeno Sauce 22.00

Tender Chicken Morsels in a Rich Mushroom & Onion Sauce

served with Butter Rice Pilaf 21.50

Grilled Lemon Chicken with Pine Nuts and Olives

Over a Tabouleh Salad 22.00

Shrimp and Scallops Brochettes

with Red Pepper Glaze with Grilled Polenta Cake 22.50

“It has become quite a

common proverb that in

wine there is truth”

-Pliny the Elder 79AD

Entrée Selections

Buffet Dinner

Buffets & Stations


Guests



Option A

1st CourseShrimp Salad with Mango and Seared Baby

Lettuce, served with a Light Caesar Dressing

Entrée

Pork Loin

Braised and Caramelized, served with Fondant

Potatoes, Poached Leeks and Carrots,

finished with a Cider Scented Sauce

Sweet Ending

Bruléed Cheesecake with Mango Coulis

37.50

“When a man’s

stomach is full it makes

no difference whether

he is rich or poor”

-Euripides 480-406BC

All menus include artisan bread & rolls with fresh whipped butter .

Freshly brewed regular/decaffeinated coffee & tea

Prix Fixe Lunch Menus

Option B

1st CourseChilled salad with Asparagus Spears, Mild

Bocconcino Cheese, Marinated Tomatoes &

Olives

Entrée

Seared Salmon Filet

Rolled in Smoked Paprika and Prosciutto,

served on a Butter Bean Purée with

Charred Zucchini and Creamy Pesto Sauce

Sweet Ending

Apple Tart with Vanilla Scented Cream

40.00

Option C

1st Course

Marinated Tofu

Teriyaki Marinated and Grilled Tofu onCoriander and Sesame Glass Noodles

Entrée

Polenta Napoleon

Grilled Polenta Cake and Roasted Eggplant

Napoleon, served over

Local Mixed Greens with Charred Tomato

Vinaigrette

Sweet Ending

Wild Strawberry Cake

with Chantilly Cream

42.50

Option D

1st Course

Duck Breast Salad

Smoked duck breast over local mixed greens,golden beetroot & Heirloom tomatoes

Finished with Plum Chutney

Entrée

Baked Stripe Bass Filet

Served with Dill Dressing on Roasted Fennel

and Saffron Potatoes with a Medley of

French Beans and Cauliflower

Sweet Ending

Triple Fudge Decadence Cake withHomemade Whipped Cream

45.00



“The only time to eat

diet food is while you

are waiting for the

steaks to cook”

-Julia Child

Breakfast Selections

Plated Breakfast

Lightly Scrambled Eggs with Snipped Chives & Grilled Tomato, Applewood Smoked Bacon & Pork Sausage Link

Served with Toast & Preserves, Garnished with Fresh Fruit

Orange Juice, Tea & Coffee

15.00

Breakfast Buffet

Soft Scrambled Eggs, Maplewood Smoked Bacon, Pork Sausage Links, Breakfast Potatoes

with Peppers, Grilled Tomatoes, Pancakes, Oatmeal & Toppings

Breakfast Baskets with Mini Muffins, Mini Danish, Breakfast Breads,

Mini Croissants, Whipped Butter & Assorted Jams

Homemade Assorted Petite Yogurt Granolas

Seasonal Sliced Fruits with Raspberry Coulis

Toaster Station

Sliced Breads , Bagels, English Muffins

Assorted Spreads, Jams & Cream Cheese

Freshly Brewed Tea, Coffee, Decaf, Bottled Water & Assorted Juices

18.50

Classic Continental

Selection of Mini Pastries, Croissants, Assorted Danish,

Mini Assorted Muffins, Breakfast Breads, Freshly Cut Fruit,

Assorted Jams & Butter

Coffee, Hot Tea, Orange Juice

13.00



Option A

1st CourseRoasted Vegetable Terrine

with Truffle Remoulade and Warm Potato

Salad

Entrée

Roasted Lamb

Slowly Roasted Cushion of Lamb, Crusted in

Rosemary & Thyme, served

with Green Onion Mash & Baby Carrots with

Pan Gravy

Sweet Ending

Mango Mousse Cake

With Rich Raspberry and Vanilla Coulis

45.00

“Wine is the most

civilized thing in the

world”

-Ernest Hemingway

All menus include artisan bread & rolls with fresh whipped butter .

Freshly brewed regular/decaffeinated coffee & tea

Prix Fixe Dinner Menus

Option B

1st CourseHouse Cured Salmon

House Cured Ginger Salmon with Fennel

Salad, Pickled Cucumber

& Aromatic Ginseng Dressing

Entrée

Angus Beef Sirloin

served with Roasted Fingerling Potatoes,

French Beans & Red Wine Jus

Sweet Ending

Chocolate & Pistachio Mousse

with Vanilla Scented Crisp Cookie

45.00

Option C

1st Course

Chicken Breast

Grilled Chicken Breast, Sun Blush Tomatoes

and Puy Lentils on a Bed of Leaf Lettuce

Entrée

Roasted Red Snapper Filet

Served with Warm Potato and Sun Blush

Tomato Salad, Charred Green

& Yellow Zucchini, finished with Cardamom

and Lime Butter Sauce

Sweet Ending

Amaretto Cake

with Coffee Cream Sauce

45.00

Option D

1st Course

Dolcelatte Mousse

With Local Pears and Toasted Walnuts,

served with Mesclun Green Salad

and Lemon-Thyme Dressing

Entrée

Pan Seared Venison

Marinated Pan Seared Venison Filet, served

in a Creamy Cerignola Olive Cream Sauce

with Layered Potato Cake, Steamed Broccoli

and Yellow Squash

Sweet Ending

Apple Strudel

with Vanilla Crème Anglaise

50.00



“Life itself is the proper

binge”

-Julia Child Petite Artisan Sandwiches

A Selection of Miniature Artisan Rolls and Sandwiches to include

Turkey, Emmental & Arugala, Roast Beef, Horseradish Cream and Mature Cheddar,

Poached Salmon, Baby Spinach & Dill Aioli,

Virginia Baked Ham, Red Mustard Leaves & Dijon Mayonnaise,

Portabella Mushrooms, Roma Tomatoes, Mozzarella & Red Pepper Dressing

Potato & Chive Salad

Cole Slaw

Potato Chips

Selection of Dessert Bars & Cookies

Iced Tea, Lemonade, Coffee & Hot Tea Station

17.50

Cold Luncheon



Assorted Cake Display

Black Forest Gateau with Blackberry Coulis, Sliced Fruit Platter,

Traditional Tiramisu with Coffee Cream,

Apple Strudel with Vanilla Crème Anglaise, Chocolate Truffle Cake with Raspberry Cream,

Coconut Cake with Pineapple Sauce, Key Lime Cheesecake with Chantilly Cream 8.00

Viennese Display

Mini French Pastries, Chocolate Dipped Fruits, Mini Selection of Cookies, Assortment of

Flavored Brownies, Mini Cheesecakes, Strawberry Shortcake accented with bowls of

Vanilla Scented Cream and Fruit Coulis 6.50

Ice Cream Station

Vanilla, Chocolate Chip, & Strawberry Ice CreamFresh Berries, Chocolate Sauce, Mixed Nuts, Maraschino Cherries,

Marshmallows, M&M’s, Crushed Oreos,

Homemade Whipped Cream—Served in either a Bowl or Sugar Cone 6.00

“There is no sincerer

love than the love of

food”

-George Bernard Shaw

Sweet Endings

Served Desserts(All Plated Desserts 8.00)

Chocolate Rum and Mousse Cake with Fresh Mixed Berries

Profiteroles Filled with Amaretto Cream with Warm Chocolate Sauce

New York Cheesecake with Caramel Cream

Individual Strawberry Tart with Vanilla Whipped Cream

Raspberry Mousse Cake with Strawberry Sauce

Fresh Fruit Platter with Kiwi Coulis

Deep Dish Apple & Sultana Pie with Vanilla Ice Cream

Wild Berry Pavlova with Duo of Fruit Sauces

Coconut Layer Cake with Chantilly Whipped Cream



Standard BrandsJim Beam Bourbon, Canadian Club Whiskey, Hennessy VS Cognac, Beefeater Gin,Bacardi Superior Silver Rum, Dewar’s White Label Scotch, Smirnoff Vodka, Jose

Cuervo Especial Gold Tequila, Triple Sec, Choose 2 Tier One Red Wines, Choose 2 Tier One White Wines, Choose 4 Bottled Beers, Soft Drinks, Assorted Juices & Mixers

Luxury BrandsMaker’s Mark Bourbon, Jack Daniel’s Whiskey, Remy Martin VSOP Cognac, BombaySapphire Gin, 10 Cane Rum, Johnnie Walker Black Scotch, Ketel One Vodka, PatronSilver Tequila, Cointreau, Choose 2 Tier One Red Wines, Choose 2 Tier One White

Wines, Choose 4 Bottled Beers, Soft Drinks, Assorted Juices & Mixers

Beer, Wine & Soft DrinksAssorted Soft Drinks & Juices, Selection of 4 Bottled Beers, Choose 2 Tier One White

Wines, Choose 2 Tier One Red Wines.

Beer-Wine Soda

(Tier One Wine)

1 hour 8.00

2 hours 13.00

3 hours 18.00

4 hours 22.00

Standard Brands

1 hour 12.00

2 hours 17.00

3 hours 23.00

4 hours 30.00

Luxury Brands

1 hour 16.00

2 hours 21.00

3 hours 27.00

4 hours 34.00

Consumption

Standard 5.00

Luxury 7.00

Domestic 5.00

Import 5.50

Soft Drinks 2.50

Assorted Juices 2.50

Mineral Water 7.00

(Full Bottle)

Wine by the glass

7.00-12.00

(Depending on Tier

Level)

Cash Bar

Beverages charged

to each guest as

follows, inclusive of

20% Administrative

fee and 5% tax

Standard 5.00

Luxury 7.00

Domestic 5.00

Imported/Micro

Brew 5.50

Soft Drinks &

Juices 2.50 Mineral Water 2.50

(250.00 Minimum,

no bartender fee)

249.00 and under-

125.00 Bartender

fee

Bar Options

Beer Selections(Choose 4)

~DomesticBudweiserBudweiser Light

Sam Adams Boston LagerSierra Nevada Pale Ale

O’Douls Non – Alcoholic

~Imported

Bass AleAmstel Light

HeinekenCorona Extra

~Micro BrewWidmer Hefeweizen

Redhook ESBStarr Hill Stout

Hook & Ladder Golden Ale

“Go Green” Options

Sustainable:

Remy Martin Cognac, Cruzan Rum, Johnnie Walker

Scotch, Jose Cuervo Tequila

Organic:

Juniper Green Gin, Rain Vodka, Square One Vodka

*Add 4.00 per person for Host Open Bar

**Add 1.50 per drink for consumption

Martini Bar

Our talented bartenders can create a variety of special

martinis to satisfy your palate. Speak to your Event Plan-

ner regarding a special martini!

8.00 per drink

Cordial Cart

Grand Marnier, Kahlua, Drambuie, B&B, Tia Maria,

Bailey’s, Sambuca, Amaretto di Saronno, Frangelico

Based on consumption, 8.00

Champagne Toast, Featuring Barboursville Sparkling Brut

7.00



Tier One Wine

7.00 per glass28.00 per bottle

Rose & Whites

Barboursville Vineyard, Cabernet Blanc, Barboursville, Virginia, 2007

Barboursville Vineyard, Pinot Grigio, Barboursville, Virginia, 2008Barboursville Vineyard, Sauvignon Blanc, Barboursville, Virginia, 2007

Barboursville Vineyard, Chardonnay, Barboursville, Virginia, 2007

Reds

Areté, Merlot, Leon, Virginia, NV

Areté, Meritage, Leon, Virginia, NV

Areté, Cabernet Sauvignon, Leon, Virginia, NV

Tier Two Wine10.00 per glass

40.00 per bottle

Rose & Whites

Bodega Muga, Rosado, Rioja, Spain 2009R. Stuart & Co. Winery, Big Fire, Pinot Gris, Willamette Valley, Oregon, 2008

Fire Road, Sauvignon Blanc, Marlborough, New Zealand, 2009Eve by Charles Smith, Chardonnay, Walla Walla Valley, Washington State, 2007

Reds

Kenwood, Pinot Noir, Russian River Valley, California, 2007

Vinaceous Winemaker, Red Right Hand Shiraz, McLaren Vale, Australia, 2007Barboursville Vineyard, Merlot, Barboursville, Virginia 2007

Prince Michael, Cabernet Sauvignon, Leon, Virginia, NV

Tier Three Wine

12.00 per glass48.00 per bottle

Rose & Whites

Anne Amie, Rosé, Cuvée, Willamette, Oregon, 2008

J. Vineyards, Pinot Gris, Russian River Valley, California, 2008

Vinaceous Winemaker, Divine Light Verdelho, Pemberton, Australia, 2009

Roots Run Deep Winery, Educated Guess, Chardonnay, Napa Valley, California, 200

Reds

R. Stuart & Co. Winery, Pinot Noir, Big Fire, Willamette Valley, Oregon, 2007

HRW by Hendry Ranch Winery, Zinfandel, Napa Valley, California, 2007West Cape Howe Winery, The Great Southern Shiraz, Denmark, Australia, 2006

Roots Run Deep Winery, Educated Guess, Cabernet Sauvignon, Napa Valley, California

*Wine Vintages are subject to change

Tier Two Wine

Upgrade

From Beer, WineSoda Bar or

Standard Bar

4.00 per person

Tier Two WineUpgrade

From Luxury Bar

4.00 per person

From Standard Bar or Beer, Wine Soda

Bar 7.00

Dinner Table WineService

Tier One 8.00Tier Two 11.00Tier Three 14.00

All bar options

based on final

guaranteed number of attendees

Bar Options



It’s All In The Details

It is with great pleasure that we at The Mason Inn have presented to you this

galleria of culinary delights to make your event one to remember. We hope

that these carefully prepared menus are helpful

in planning your corporate or social event.

As always, we stand ready to prepare a custom menu if you so desire.

All events include tables, chairs, china, silverware, linens, napkins,

service staff, set up and take down.

All pricing is per person, plus 20% Administrative Feeand 5% Virginia Sales Tax

(No additional Gratuity or Service Charge)

Prices subject to change without notice.

Pride, Passion & Perfection

banquet menus - mason inn conference center, fairfax, virginia, united states

Documents