All of our catering services are provided by our on-site restaurant:

Beef & Pork Selection


(25 Guest Minimum)


Filet Mignon En Financière

Barrel-cut Choice Beef tenderloin lightly seasoned and char-grilled to order. Served over garlic mashed potatoes with steamed vegetables and a duo of house-made glace giviand and sauce béarnaise

German Weinerschnitzel

Lean pork cutlet pounded thin, dipped in egg then rolled in house crumbs and pan-fried. Served with potato pancakes, fresh vegetables and black forest demi-glace

Rosemary Roasted Prime Rib

Choice beef, nicely marbled and well-aged, rubbed down with sea salt, cracked pepper, fresh rosemary and studded with garlic cloves then roasted slow and low, served au jus with house horseradish sauce, sour cream and chive potatoes and fresh vegetables

Scaloppine of Pork Rossini

Lean pork loin cutlet pounded thin, rolled in asiago bread crumbs and sautéed in olive oil. Topped with an asparagus, sundried tomato and imported prosciutto sauté on house linguini with shredded parmesan, served on a bed of tomato basil sauce

Bleu Cheese En Crusted Filet Mignon

Chef’s cut Choice Beef tenderloin rubbed with garlic, sea salt and black pepper then char-grilled. Topped with Wisconsin bleu, served over roasted red pepper sauce with house potatoes and steamed vegetables

Italian Sausage and Peppers Rustica

Local-made Italian sausage made with fennel and basil, oven roasted then sautéed with chopped garlic, olive oil, sweet baby bell peppers, onions and fresh basil, then tossed with house marinara, served with steamed vegetables and roasted potatoes

Caribbean Seared Pork Loin

Rubbed with island spices and pan-seared, served with Bohemian yellow rice, calypso black beans and matchstick-fried plantains

Smoked Beef Brisket

Sea salt brined and spice rubbed, then slow smoked for eight hours, served with roasted corn hash, steamed vegetables with copenhagen fried onions, red pepper aoli and smoky jus

Chicken Selection


(25 Guest Minimum)


Santa Fe Breast of Chicken

Dusted with chef’s blend of southwest spices and cooked in cast iron. Served over herbed rice pilaf with steamed vegetables and roasted green chili and corn salsa

Lemon Rosemary Grilled Chicken

Michigan-raised chicken breast marinated in garlic, olive oil and fresh rosemary. Char-grilled and served over confetti rice pilaf with seasonal

vegetables then garnished with artichoke tapenade and lemon wedges

Caprese Chicken

Grilled breast of chicken topped with fresh mozzarella, sundried tomatoes and local asparagus served over house pasta with basil beurre blanc and shredded parmesan

Poulett La Rochelle

Michigan-raised breast of chicken lightly seasoned, dipped in egg then rolled in panko crumbs and sautéed until crisp, served with garlic mashed potatoes, fresh asparagus and finished with chef’s mushroom velouté

Classic Chicken Cacciatora

Michigan-raised chicken rubbed with sea salt, black pepper and chef grown herbs, first oven-roasted then simmered in a rich sauce of bell peppers, onion, red wine and garlic cloves until fork tender. Served over house pasta with steamed vegetables, garnished with shredded parmesan

Pollo di Parma

Boneless chicken breast pounded thin, rolled in asiago and fresh herbed bread crumbs and sautéed in olive oil, topped with fresh asparagus, Wisconsin provolone, then served over rosemary roasted potatoes with chef’s tomato basil sauce and fresh chopped parsley

Breast of Chicken Piccata

Boneless breast of chicken, dusted in seasoned flour and sautéed in olive oil with fresh chopped garlic, lemon, artichokes and mushrooms deglazed with white wine and finished with whole butter and a touch of cream, then served over a bed of house linguini with steamed vegetables

Grecian Chicken Athena        

Boneless breast of chicken marinated in herbs, olive oil and garlic, char-grilled then topped with a sauté of sundried tomatoes, artichokes and olives with melted goat cheese and homegrown chopped oregano

Southern Governor's Chicken

Buttermilk-soaked chicken breast pressed in seasoned flour and pan-fried. Topped with fried green tomatoes, roasted corn sauté with red pepper crema


(25 Guest Minimum)


Sauté of Lemon Sole Rossini

Wild-caught Atlantic Lemon Sole, the cousin to the famous Halibut, dusted in seasoned flour and sautéed in clarified butter. Served on a bed of herbed rice pilaf with steamed vegetables, lemon dill buerre blanc and garnished with a sauté of fresh spinach, artichokes and capers

Tuscan Grilled King Salmon

Fresh North-Atlantic King Salmon lightly marinated in olive oil, lemon and rosemary. Char-grilled with course ground black pepper and sea salt. Served over Herbed rice pilaf with local vegetables and roasted bell pepper-caper tapenade

New England Fish Cakes

An old sea farer's recipe. North Atlantic Cod blended with special seasonings, egg, fresh crumbs, sautéed onion, red potatoes and chopped parsley. Rolled in crispy panko crumbs and pan-fried, served with chef-made remoulade and lemons 


Caribbean Grilled Mahi Mahi

Caught in the Gulf off the coast of Jamaica, lightly marinated in fresh-squeezed lime, olive oil and cilantro then char-grilled, served over rice pilaf with fresh vegetables and ripe mango salsa

Chicken & Shrimp Saltimbocca

Michigan-raised breast of chicken lightly dusted in season flour and pan-fried in olive oil, then topped with a sauté of tiger shrimp, imported proscuitto and fresh sage, served over labella linguini with a sauce of lemon, parmesan and capers

Toscana Chicken & Shrimp

Breast of chicken dusted with asiago and herb crumbs then sautéed in olive oil with fresh-chopped garlic, imported proscuitto and tender Gulf shrimp. Served over house linguini with fresh vegetables, house tomato basil sauce and Wisconsin-made parmesan

Pan-Seared Alaskan Cod

Bering Sea Cod pan-seared with a touch of spice on high heat to seal in the flavor, served over confetti rice pilaf with steamed vegetables and roasted corn salsa

Fresh Lake Superior Whitefish

From the coldest and deepest Great Lake, dusted in seasoned flour and sautéed in clarified butter, served over house pilaf with steamed vegetables and lemon dill sauce

Fish & Seafood Selection

All plated menu selections are served with a tossed salad and homemade bread and butter.

Drink packages and bar services can be purchased separately. Contact our Sales Department for information and pricing.

* All food and beverage purchases subject to 6% sales tax and 20% service charge. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

© 2016 by Forward Conference Center

2980 Cook Road, West Branch, MI 48661