The Peninsula Room

 

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Food

“The Peninsula Room is the ideal venue for any couple whose priorities are food and atmosphere. Our food selection was very important to us so when we saw that they prepare all the food on site and offer plated options we were sold. Every meal was delicious, and all of our guests agreed. From cocktail hour to late night pizzas, the Peninsula Room did an amazing job. Many of our guests said that this venue and the experience as a whole made it the best wedding they had ever attended” - Amy 

Please use the following menus as a guide. We are locavors who love to celebrate Michigan’s bounty and the menus reflect that philosophy.

  • Our food is always house made

  • Everything on our menus are sourced locally whenever possible

  • We can customize all menus to please your palate and dietary restrictions


APPETIZERS

Peninsula Selection

(Choice of four for eighteen dollars per guest)
Mini Lump Crab Cakes with sriracha mayonnaise
Kobe Meatballs with whipped potatoes, demi-glace served on spoons
House Made Asiago Crackers, Leelanau fromage blanc, roasted garlic, prosciutto & arugula
Tempura Fried Shrimp Skewer with Thai chili sauce & sesame seeds
Balsamic Marinated Hanger Steak with caramelized onions, sriracha cream cheese on baguette
Marinated Lamb Pops with rosemary balsamic glaze
Cherry tomato Brochettes, fresh mozzarella and basil
Crispy Cauliflower with garlic aioli and smoked paprika  
Smoked Whitefish Pate on an asiago tuile with pickled onion & lemon
Black Olive Tapenade on cucumber slices with red pepper coulis and feta cheese

Harbor Selection

(Choice of four for fourteen dollars per guest)
Crispy Chicken with Thai chili sauce
Roasted Wild Mushrooms with thyme, fromage blanc on crostini
Chopped Greek Salad with cucumbers, tomatoes, shallots, kalamata olives, feta cheese and mint served on spoons 
Cheese Croquettes
Polenta Bites with fresh mozzarella, tomato concasse, thyme and asiago
Asparagus Pesto Crostinis
Vegetable Frittata with scallion cream cheese
Chorizo Stuffed Dates wrapped in bacon 
Fingerling Potato Skins with white cheddar, applewood bacon, crème fraiche & pickled onions 

A La Carte 

(The following options can be added to the Peninsula & Harbor packages for five dollars per guest per item)
Artisan Cheese Board
Charcuterie Board
Marinated Lamb Pops with rosemary balsamic glaze
Shrimp Ceviche in endive, tamari and cilantro
Wood Grilled Beef Tenderloin on a garlic baguette
Sea Scallops wrapped in applewood bacon

 Appetizers listed above are passed and stationed for 1½ hours
Prices subject to change due to availability and market price
Prices do not include a 20% gratuity & 6% MI sales tax


PLATED

“…We enjoyed ourselves immensely and our family and friends can’t stop talking about how lovely the venue was and how incredible the food was.”
Tracy & Erik

Peninsula Selection

(Sixty-four dollars per guest)

Salad

Cherry Pecan Salad, dried local cherries, candied pecans, Maytag blue cheese and cherry vinaigrette

Entrees
(choose three)
Grilled Whole Filet Mignon with red wine veal reduction
Red Wine Braised Beef Short Ribs 
Pan Seared Salmon with capers, tomatoes and lemon beurre blanc
Pan Roasted Slow Cooked Chicken Breast with morel chicken jus

Harbor Selection

(Fifty-four dollars per guest)

Salad

Werp farms bib lettuce, apples, candied walnuts and verjus vinaigrette 

Entrees
(choose three)
Grilled Marinated Flat Iron Steak with red wine reduction
Grilled Maple Brined Pork Tenderloin with onion ragout
Herb Crusted Whitefish with citrus vinaigrette
Pan Roasted Slow Cooked Chicken Breast with capers, tomatoes and lemon beurre blanc

Peninsula room only: All entrees are served with the same starch (mashed Yukon gold potatoes, roasted redskins) & seasonal vegetable (local grilled asparagus, haricots or summer squashes)

Vegetarian & other dietary restricted options available

Prices subject to change due to availability and market price
Prices do not include a 20% gratuity & 6% MI sales tax


BUFFET

“Many guests, including myself, reflected on the quality and uniqueness of cuisine. For food being buffet-style, the selections were simply delicious. The laid-back atmosphere that the buffet table provided, paired with the quality of food itself, allowed guests the freedom to eat when they desired. This duality of relaxed, edible food is no easy quest”
Molly Mysliwiec

Peninsula Menu

(Fifty-nine dollars per guest)

Includes a plated Cherry Pecan Salad, dried local cherries, candied pecans, Maytag blue cheese and cherry vinaigrette & house baked bread and butter

Choice of Three Entrees

Grilled Maple Brined Pork Tenderloin with caramelized onion ragout and whole grain mustard sauce
Pan Seared Slow Cooked Chicken Breast with lemon beurre blanc, capers, grape tomatoes and chives
Herb Crusted Whitefish with citrus vinaigrette
Penne Pasta with spinach, tomatoes, cream and asiago cheese
Pan Roasted Salmon with julienne squash, carrots and beurre blanc
Red Wine Braised Beef Short Ribs with natural jus

Optional Carving Station

(Carved to order for an additional seven dollars per guest)
Beef Prime Rib with veal jus
Grilled Whole Beef Tenderloin with horseradish sauce

Choice of Two Starches

Herb-Roasted Redskin potatoes
Rice Pilaf or Basmati rice
Mashed Yukon Gold Potatoes (plain, roasted garlic or horseradish)
Country Mashed Redskins with shaved corn, bacon & scallions

Choice of Two Vegetables

Haricots Verts and Julienne Carrots with sweet butter
Summer Ratatouille, sautéed squash, tomatoes, peppers, garlic and olive oil
Grilled Asparagus

Harbor Menu

(Forty-nine dollars per guest)

 Includes a plated mixed Summer Greens salad & house baked bread and butter

Choice of Two Entrees

Pan Seared Slow Cooked Chicken Breast with lemon beurre blanc, capers, grape tomatoes and chives
Maple Brined Pork Tenderloin with caramelized onion ragout
Penne Pasta with spinach, tomatoes, cream and asiago cheese
Pan Roasted Salmon with julienne squash, carrots and beurre blanc

Choice of One Starch

Herb-Roasted Redskin potatoes
Country Mashed Redskin potatoes
Mashed Yukon Gold Potatoes (plain, roasted garlic or horseradish)
Basmati rice 

Choice of One Vegetable

Haricots Verts and Julienne Carrots with sweet butter
Grilled Asparagus

Prices subject to change, due to seasonality and market price
Prices do not include 20% gratuity & 6% sales tax

Late Night Jolly Pumpkin Pizza’s

($15 per pie & Truffle Fries $10 per order)


INQUIRIES & BOOKING

Celebrating a decade of events and planning hundreds of wedding receptions, we can meet your every need. We have the expertise, resources and facility to make your time with us unforgettable. If you are interested in hosting your event at The Peninsula Room, please contact our Event Director, Barbara Olson.