creative
Strolling Receptions
From tray-passed hors d’oeuvres and custom-made small bites to carved-to-order classics, you and your guests will be immersed and engaged in a culinary experience like no other. Our expert culinary team has cooked up several creative options featuring chef-attended action-stations set throughout our downtown loft, conservatory and riverside patio spaces. Dynamic, energizing and appealing, our strolling receptions give your guests ample time to sample and savor delectable dishes while enjoying the open spaces inside and outside Waterview Loft.
Fruit, Cheese, Spreads & Breads
Exotic fruit with imported and domestic cheeses
Savory cheese spreads served with house-made breads and flatbreads
Crisp & Fire Roasted
Vibrant fresh-cut vegetables with garden herb yogurt dip
Fire-roasted fennel, asparagus, red peppers, zucchini and eggplant
Heirloom tomatoes and Persian cucumbers tossed with feta cheese and Mediterranean vinaigrette
Savory Fare
Seared prime striploin of beef with Barolo reduction accompanied by a Boursin potato croquette
Savory breads and floral herb butter
Lighter Fare
Parmesan encrusted chicken with Meyer lemon sherry sauce
Pantry salad with chilled baby spinach, crumbled Gorgonzola, grape tomatoes and pine nuts, tossed in white wine shallot vinaigrette
Artisan rolls and citrus butter
Confections
Petite pastry collection served butler style
COOL & CRISP
Exotic fruit with imported and domestic cheeses
Vibrant fresh-cut vegetables with garden herb yogurt dip
Savory spreads with flatbreads and house made breads
WONTON FUSION
Wontons stuffed with marinated chicken or fire roasted vegetables, mild Muenster, ghost pepper salsa, and tomatillo salsa
Served with guacamole, cilantro sour cream, and pico de gallo
KONA TENDERLOIN
Tenderloin of beef with Kona coffee demi-glace or chimichurri sauce
Yukon gold potato tower drizzled with Gorgonzola cream
Savory breads and herb butter
BIG ISLAND SALMON
Grilled macadamia nut encrusted salmon with toasted coconut
Tropical salsa
Coconut cilantro rice cake
HIWA KAI COOKIE SUNDAES
Fresh-baked chocolate chip cookies served warm with vanilla bean ice cream, caramel, whipped cream, and a pinch of Hawaiian black sea salt
THE WELCOME COLLECTION
Exotic fruit collection
Vibrant fresh-cut vegetables served with Guernsey Dairy sour cream green goddess crème
Fire roasted vegetables with herbed flatbreads
MICHIGAN CHARCUTERIE
Cured artisan meats: House applewood smoked turkey breast; Dearborn brand honey brown sugar glazed ham and Leelanau County cherry pecan sausage
Michigan cheeses: Zingerman’s Great Lakes Cheshire and Detroit Street Brick
Nuts, olives: House smoked and candied nuts with varietal olives, peppers, and cornichons
Pickles, sauces, and savory spreads: McClure’s spicy pickle and goat cheese spread;
Street Eatzz Detroit Foodie 313 Hot Sauce and Maytag bleu cheese spread; spicy country Dijon; cherry-rhubarb chutney
Bakery: House-made breads, baguettes and flatbreads
ISLE ROYALE TENDERLOIN
Tenderloin of beef with Michigan Founder’s porter demi-glace
Yukon gold potato tower drizzled with Gorgonzola cream
Savory breads with floral herb butter
PENINSULA PAN ROASTED TURKEY
Pan roasted turkey breast, carved to order, and served with Charlevoix maple mustard and cherry chutney
Lake Michigan salad composed of chilled spring greens, Michigan blueberries, goat cheese, and walnuts served and tossed in lemon vinaigrette
Artisan rolls and Michigan honey butter
CONFECTIONS
Detroit-inspired pastry collection served butler style
MARKET FRESH
Exotic fruit paired with imported and domestic cheeses
GLOBAL GRILL
Grilled to order and served on bamboo skewers:
Soy-and-ginger-marinated chicken with pineapple
Tomatoes, baby portabellas and peppers with roasted garlic and olive oil
Jumbo Gulf shrimp and andouille sausage with Cajun mustard
Served with Brazilian cheese bread
ATLANTIC SALMON
Char-grilled Atlantic salmon with red chili glaze presented with tomato and arugula salad
House-made herbed potato naan
URBAN BISTRO
Garlic and balsamic marinated filet of beef, carved and presented with zip sauce
Wild mushroom risotto cakes drizzled with basil oil
Savory breads and floral herb butter
CRÉPES FLAMBÉ
Flambéed to order with cognac and Chantilly cream: Valentine crépes with ricotta cheese, sweet cream, semi-sweet chocolate and raspberries; PB&J crepes with creamy Nutella and strawberries
HARVEST COLLECTION
Exotic fruit with imported and domestic cheeses
Vibrant fresh-cut vegetables with garden herb yogurt dip
Fire-roasted fennel, asparagus, red peppers, zucchini and eggplant
Savory spreads served with house-made breads and flatbreads
ADMIRAL’S COLLECTION
Jumbo Gulf shrimp with bloody mary cocktail sauce and sriracha remoulade
Crab claws with creole mustard sauce
Seared sea scallop B.L.T. with applewood smoked bacon, arugula, and tomato tarragon aioli
CARVING BOARD
Char-grilled filet of beef tenderloin carved to order with a peppercorn béarnaise
Goat cheese mashed potato cake
Savory breads and floral herb butter
RIVERWALK CAFÉ
Lemon thyme infused and roasted chicken breast with natural jus
Sonoma salad composed of baby field greens adorned with fresh strawberries, slivered red onion, feta cheese, and chopped walnuts in green goddess dressing
Artisan rolls and butter
TEMPTING SWEET TABLE
Our private selection of European tortes, decadent cheesecakes, chocolate confections, chocolate covered caramel pretzel rods, banana splits and hot fudge cream puffs