Dinners
All plated dinners or buffets include entree, salad, one vegetable, one starch, rolls, butter, coffee and tea.
Tastings are $25.00 per person by appointment only. This charge will be credited to your account if you decide to book your event with us.
Vegetarian entrees are available on request.
Soups & Salads
The Upper Crust offers a wide variety of fresh-made soups and garden fresh salads to enhance the menu offerings at your event. Sit-down and buffet dinner menus include salad as part of the menu, or they can be added to luncheon menus or reception buffets, as you wish. The list provided has many of our most popular, and we are always willing to create something special for you based on market availability.
Soups
- Cream of Asparagus
- Cream of Broccoli
- Vegetable Beef
- Dilled Cucumber
- Cream of Zucchini
- Gazpacho
- German Potato
- Chicken Noodle
- Mint Pea
Green Salads (for plated dinners or buffet)
- Cornucopia Salad -- Mixed greens, assorted fruits, pecans, raisins and cheddar cheese with Poppy Seed Dressing
- Caprese Salad -- Tomatoes, fresh mozzarella and basil with olive oil
- Caesar Salad -- Romaine Lettuce, romano cheese and croutons with Caesar Dressing
- Framboise Salad -- Romaine Lettuce, raspberries, pears and walnuts with blue cheese crumbles and Raspberry Vinaigrette Dressing
- Citrus Salad -- Bibb Lettuce, oranges, red onions, strawberries and toasted almonds with Sesame Dressing
- Cafe Salad -- Romaine Lettuce, spring mix, tomatoes and fresh romano cheese with Basil Vinaigrette Dressing.
- Toss Salad -- Iceberg and Romaine Lettuces, celery, carrots, green onions and tomatoes with assorted dressings.
Buffet Salads
- Broccoli Strawberry
- Fresh Fruit
- Watermelon and Tomato
- Green Bean with Feta Cheese
- Black Bean and Corn
- Broccoli and Cauliflower Parmesan
- Marinated Vegetables
- Artichoke Curry Rice
- Seven Layer Pea
- Oriental Slaw
- Tomato Cucumber
- Pasta Salads
- Rotini with Dill Vinegar
- Oriental
- Capellini with Asparagus
- Tortellini with Lemon Oregano
- Bowtie with Roasted Red Pepper
- Orzo
- --For a heartier salad, we can add Shrimp or Chicken to any of the pasta salads.
- Potato Salads
- German
- Dijon with Cucumber
- Oven Roasted
- American
- Dilled New Potato
- Greek with Feta Cheese
Vegetable Selections
Vegetables
- Fresh Asparagus
- Grilled
- With Almond Butter
- In Lemon Ring
- With Hollandaise Sauce
- Spinach
- Soufflé
- Creamed
- Sautéed with Garlic
Vegetables
- Carrots
- In Horseradish Cream Sauce
- With Brown Sugar
- Roasted
- Au Gratin
- Green Beans
- In Squash Ring
- Southern Style with Bacon
- Italian
- Haricot Vert
- Casserole
- Cauliflower
- Puree with curry
- Au Gratin
- With Bread Crumbs
- Fried Apples
- Baked Acorn Squash
- Stuffed Zucchini
Vegetable Combinations
- Peas and Mushrooms
- Peas and Pearl Onions
- Broccoli, Cauliflower and Carrot Medley
- Sautéed Julianne Style - Zucchini, Yellow Squash, and Red/Yellow Peppers
- Snow Peas and Water Chestnuts
- Ratatouille
- Snow Peas and Mushrooms
- Sugar Snap Peas and Red Pepper
- Zucchini, Yellow Squash and Tomatoes with Italian Herbs
- Tomato stuffed with Spinach Soufflé
- Yellow Squash and Zucchini Cream Casserole
Starch Selections
Starches
- Corn
- O’Brien
- Creamed
- Pudding
- Mexican Casserole
- Potatoes
- Mashed with Roasted Garlic
- Stuffed
- Baked
- Oven Roasted
- Au Gratin
- Scalloped
- New Potatoes with Parsley Butter
- Smashed with Cream Cheese
- Sweet Potato Casserole
- Savory Bread Pudding
- Vidalia Onion Soufflé
- Dressing
- Cornbread
- Herbed Bread
- Oyster
Starches
- Rice
- Fried
- Dirty
- Spanish
- With Red Beans
- Herbed Brown Sauce
- Mushroom Brown Rice
- Saffron Rice
- With Spinach and Cheese
- Confetti
- Wild with Dried Cherries
- Pasta
- Cheese Tortellini and Fresh Basil
- Macaroni and Cheese
- Pasta Primavera
- Fettuccine Alfredo
- Orzo with Spinach and Pine Nuts
- Capellini with Marinara
- Capellini with Lemon
- Curried Couscous $2.00 per person
Entrees
At the Upper Crust, entrée selections may be elegantly simple or simply elegant! We have a large selection of standard menu items that will please the most discriminating palate and we often do combinations of items to provide variety for your guests. We are able to accommodate requests for ovo-lacto vegetarians, with a wide variety of meatless dishes. Garden fresh salads, delicious vegetables, fresh-baked rolls, and delicious desserts complete the traditional dinner menu. Below is a small sampling of some of our most popular items, and we are always able to suggest many, many more!
Per person menu prices include the meat entrée, vegetable, as well as a salad, beverage (coffee or tea), breads, and dessert.
Poultry
- Sauted Chicken -- a lightly breaded boneless 8 oz. or 4 oz. chicken breast with one of the following sauces
- Dijon - w/artichokes and Swiss cheese
- Marsala - w/wild mushrooms
- Apricot
- Normandy - w/apples and brandy
- Piccata - white wine, lemon and capers
- Parmesan - marinara sauce w/mozzarella
- New Orleans - w/orange and pecan sauce
- Framboise - w/raspberries and Chambord
- Oscar - w/crabmeat, asparagus and bearnaise
- Kentucky - with Makers Mark Bourbon
- Oven Roasted Chicken - bone-in w/garlic and herbs
- Fried Chicken - bone-in southern style
- Florentine Chicken - with spinach and cheeses in a puff pastry
- Chicken Duxelle - in puff pastry with a mushroom filling
- Saltimbocca - stuffed with prosciutto and smoked Gouda
- Cornish Hens - with a champagne sauce
- Roast Turkey - turkey breast with giblet gravy
Beef & Pork
- Prime Rib - with au jus and horseradish
- Beef Tenderloin - an 8 oz. or 5 oz. Black Angus filet grilled or sauted with one of the following sauces:
- Demi Glace
- Bearnaise
- Oscar with crabmeat and asparagus
- Mushroom Rosemary
- Tasso and roasted corn
- Beef Brisket - slow cooked in a puff pastry shell
- Grilled Flank Steak - with red and yellow peppers and Henry Baines sauce (room temperature)
- Pot-au-feu - slow cooked chuck roast with pan gravy
- Veal Chop - with au jus and rosemary
- Veal Parmesan - cutlets with marinara and fresh mozzarella
- Roast Pork Loin - with rosemary, garlic and herbs
- Pork Tenderloin - with dijon sauce
- Beef Tips - in red wine demi glace
Seafood
- Lobster Tails - grilled with lemon butter
- Salmon
- Orange Sesame Glace
- Poached with dill sauce
- Teriyaki
- Rainbow Trout - stuffed with hollandaise sauce
- Seabass - encrusted with pine nuts and with a champagne sauce
- Crab Cakes - with a remoulade sauce
- Paella - classic Spanish recipe with chicken, mussels, sausage, shrimp and lobster
- Baked Scrod - with a shrimp, crab and Parmesan topping
Desert Selections
Desserts
- Apple Pie - with cinnamon cream
- Peach Cobbler - with vanilla ice cream
- Bread Pudding:
- Chocolate with Grand Marnier Sauce
- New Orleans Style with bourbon sauce
- Banana Chocolate Chip with Vanilla Sauce
- Chocolate Cherry Cake
- Pumpkin Dream Pie
- Fudge Pecan Pie
- Chocolate Raspberry Torte
- Key Lime Pie
- Cheese Cake:
- Turtle
- Plain or with Fruit Topping
- White Chocolate Raspberry
- Lemon Fruit Trifle
- Fudge Brownie Trifle
- Chess Pie
- Fresh berries with Sabayon
- Raspberry Lemon Cake
- Chocolate Mousse Parfait
- Strawberry Shortcake
- Tiramisu
- Italian Cream Cake
- Lemon Meringue Pie
- Brownie Bites
- Canadian Bars
- Chess Bars