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Dinner options
A House Salad is included with each plated entrée and buffet dinner. 
An upgrade to one of the following soups or salads is available for an additional fee per person

Homemade Soup Selections

Southwest Black Bean Soup
Creole Corn Chowder
Cream of Broccoli
Burgundy Minestrone
Lobster Bisque
Seafood Bisque
Asian Noodle
Ham & Potato
New England Clam Chowder
Seafood Gumbo

Salad Selections

German Potato Salad
Imperial Caesar Salad
Greek Salad
Crab/Pasta Salad
Shrimp Salad
Waldorf Apple Salad
Fruit Salad
Spinach and Wild Field Greens
Italian Pasta Salad

Dinner Appetizers

Jumbo Gulf Shrimp Cocktail
Three Jumbo Gulf Shrimp with Traditional Cocktail Sauce Bedded on Shredded Napa Cabbage and paired with an Asian Sesame Dressing.

Creole Crab Cakes
Twin Crab Cakes Bedded on Chef’s Julienne-style Sweet Peppers and Cabbage, then Topped with a Spicy Cajun Remoulade.

Tenderloin Beef Duxelle En Croute
Two Succulent Beef Tenderloin Medallions Wrapped up in a French Puff Pastry with our own Shallots, Cheese and Mushroom Duxelle.

Herb Grilled Lamb Lollipops
Two Flame Grilled Herb-Basted Lamb Chops served with Mixed Greens, Mint Apple Honey and a Sweet Chili Dipping Sauce.

Bacon Wrapped Scallops
Two Extra Large Scallops wrapped in Hickory Smoked Bacon and Oven-Cooked to Perfection.  Perfectly complimented with a hint of Creole Fire Sauce (mild) and Served on a Bed of the Ashbury’s own Southern Salsa.

Italian Mozzarella & Basil Balls
Fresh Basil Chopped and Paired with Cherry Tomatoes, Black Olives, Green Onion and Chef’s Balsamic Garlic Reduction Sauce Served with Fresh Basked Italian Toasted Baguette Crostini.



Grilled and Blackened Salmon Croquettes
Fresh Salmon Filets Grilled and Blackened on a Bed of Basmati Wild Rice and Grilled Mixed Peppers.

Quail Margarite
Quail Breast Served with a Sautéed Mix Green, Mornay Sauce over Angel Hair Pasta Topped with a Sweet Tomato Relish.

Peruvian Ceviche on a Gourmet Crostini Bread
Crab, Shrimp, Scallop Ceviche Peruvian Style served on a Fresh Baked Bread Crostini.

Or’ Leans Chicken Sausage and Spinach
Cajun Spiced Chicken and Spinach Sausage with Sautéed Red Onion and Orzo Pasta Salad.

Plated Dinner
Minimum 30 required for all plated & served dinners
All entrées include a House Salad with choice of Dressing, Rolls & Butter,
Iced Tea, Coffee, Decaffeinated Coffee, Choice of Dessert

Rosemary Baked Chicken
Aero Cut Chicken topped with Rosemary
Demi-glaze, served with Seasonal Red Blitz Potatoes with a Rosemary Flavoring and Chef’s Sautéed Vegetables.  

Seafood Mornay
Scrumptious Shrimp, Scallops and Crab Tossed in a Lobster Sauce and Bedded on Penne Pasta.  Served with Chef’s Seasonal Vegetables 

New York Strip
12 oz. New York Strip prepared medium to medium well Topped with Marshand de Vine Sauce.  Comes with a Twice Baked Potato, Baked Potato, or Garlic Mashed Potato.  Served with Chef’s Seasonal Vegetables. 

Stuffed Breast of Chicken
Grilled Breast of Chicken Stuffed with Mozzarella Cheese & Prosciutto Ham and Baked to Perfection.  Topped with Mushroom Cream Sauce and Served with Scalloped Potatoes and Seasonal Vegetables. 

Roast Top of Round
Succulent Sliced Roast Beef with Mushroom Gravy, Garlic Mashed Potatoes, and Chef’s Seasonal Vegetables. 

Grilled Mahi-Mahi, Salmon, or Grouper
Grilled Choice Filet, Topped with a Lemon Butter Sauce, and Served with Rice Pilaf and Chef’s Seasonal Vegetables. 

 Buffet Dinner
Minimum 50 people required for all buffets
All entrées include a House Salad with choice of Dressing, Rolls & Butter,
Iced Tea, Coffee, Decaffeinated Coffee, Chef’s choice of Dessert

Down By the Bay
Seafood Casserole, Fried Shrimp, Fried Fish, Crab Cake Bites, Cole Slaw, Baked Beans, and Corn on the Cob with Chef’s Seasonal Vegetables, Hush Puppies. 

Backyard BBQ
Barbeque Beef Brisket and Barbecue Chicken served with Potato Salad, Coleslaw, Corn on the Cob, and Baked Beans and Chef’s Seasonal Vegetables. 

Southern Buffet
Fried or Baked Chicken along with Fried Catfish, Macaroni & Cheese, Green Beans, and Sweet Potatoes is Served Along with Coleslaw, Potato Salad. 

Cajun Buffet
Peel & Eat Shrimp, Blacken Chicken Breast, Spicy Creole Sausage, Crawfish Etouffee, Shrimp Gumbo, Spicy Boiled Potatoes, Corn on the Cob, and Chef’s Seasonal Vegetables. 

Italian Buffet
Tossed Green Salad with Italian Dressing, Antipasto Tray, Shrimp Fettuccini, Lasagna, Rosemary Chicken, and Vegetable Medley. 

Hawaiian Luau
Sweet & Sour Pork Ribs, Coconut Fried Shrimp, Chicken Teriyaki, Pan Seared Mahi-Mahi, Paired with Seafood Chowder, Grilled Vegetables, Kona Rice, Cucumber Salad, Fruit Display, and Key Lime Pie. 

 Buffet Charge shall be added to all buffets with less than 50 people.


Planning a Special Event? Contact one of our event planners.
Toll Free: 800-752-0398
Mobile: 251-344-8030
Fax: 251-344-8055

Mailing Address:
Ashbury Hotel & Suites
600 South Beltline Hwy.
Mobile, AL 36608

Location Matters
A great party begins with a great location.  With over 10,000 square feet of ballroom space, Ashbury Hotel & Suites has the largest ground level facility in Mobile.  Whether you’re planning a small, personal event or need space for a wedding reception of 200+, our flexible ballroom space will accommodate your function.

Inject Excitement
Our chef and uniformed banquet staff consistently deliver the level of service meeting planners expect for their event.  Our chef takes pride in superior food quality and his remarkable food presentation will inspire conversation among your guests.  For celebrations that call for customized catering, menus may be tailored to fit your needs.

Desirable Destination
Ashbury Hotel & Suites specializes in providing top notch catering without exceeding your budget.  We invite you to visit our facility to see why so many planners return to the Ashbury for their events. 

"  I can’t say enough about the graciousness of all the staff.  We were well cared for and always with a “can do” attitude.  This is what the service industry should be about!”

Dawn Goffi, On-site Coordinator
Elderhostel Program, Univ. of South AL
February 2009


Catering Menus
Printable menu
Boxed Breakfast
Specialty Breaks
Hot Plated Lunch Entrees
Lunch Buffet
Cold Plated Luncheons
Dinner Options
Dinner Appetizers
Plated Dinner
Buffet Dinner
Hors D'Oeuvre Platters
Carving Station
Hot Hors D' Oeuvres
Cold Hors D' Oeuvres


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