Our Pinnacle award event which is hosted here annually required special attention and care of execution. We were asked to create a plated luncheon where our attending guests had pre-selected from several options prior to day of the event. Seating arrangements and our overall flow of service challenged us. We had to create/build each plate(s) in numbered table sequence as a unit, so the tuxedo clad waiters moved effortlessly on their end table to table. Each table’s makeup had different choices amounting to different counts of menu entrée choices. Our waitstaff used each guest’s name card discretely placed in the table arrangement with a sign identifier, giving the waiter the queue on each entrée preference. Not easy a task when you consider the room darkened and service needed to move quickly and seamlessly, without seeming invasive during the flow of the program. This type of service always possess its own set of challenges trying to plan with the most current up to date information on what each guest may ask for on the spot. Anticipating their requests requires us to be ready as any good restaurant could for fulfilling those special requests on a moment’s notice and doing it in such a way that again seems effortlessly. The reality even with all the pre-planning of what may be asked for is difficult, but put in the confident hands of our professional staff, makes all involved in this team effort stars.

Job well done!

The Pinnacle Award Ceremony Menu

Boston Bibb Lettuce topped with Green Apples, Gruyere Batons, and Sugared Walnuts tossed with a Citrus Champagne Vinaigrette

Rosemary Garlic Roasted Chicken Breast with Sundried Tomato Beurre Blanc. Served with Baby Vegetables and Asparagus Risotto

Roasted Mahi-Mahi with Lemon-Caper and Fresh Herb Cream Sauce. Served with Baby Vegetables and Asparagus Risotto

Asparagus and Sundried Tomato Risotto with Portabello Mushroom & Roasted Parmesan Roma Tomato

Categories: Lunch