HORS D’OEUVRES
$2.75-$5.50 (*seafood items) per item per person Stations and some items priced as marked to serve 25-35 people Cold
Artichoke, Roasted Red Pepper, Feta cheese Bruschetta
Torta with Pita Chips – Guacamole, Sun Dried Tomatoes, Chevre Cheese, Kalamata Olives – Serves 25 people - $50.00
Belgian Endive topped with bleu cheese and candied walnuts
Classic Romanoff Caviar Pie – Smoked Salmon, Cream Cheese, Chopped Eggs and Caviar – Serves 35 people - $75.00
Strawberry Chicken Profiteroles - fresh strawberries and chicken salad Southwestern Ham Savories - jalapeno pepper ham salad on a petite corn muffin
Dips and Spreads of Crackers, Breads and Crudites - Serves 25 people - $35.00 Shrimp and Chutney Dip with Curried Cream Cheese and Peanuts Green Pepper, Cream Cheese, Shrimp and Crab with Cocktail Sauce Spinach Dip Hot
*Mini Crab cake, House Mustard Sauce
*Diver Scallops, Apple wood Bacon “Blanket”, Sweet Chili
Apple wood Smoked Bacon Quiche
Swedish Meatballs, Madeira Cream, Pecorino Romano
Stuffed Mushroom Caps Crabmeat and Spinach Artichoke with melted Goat Cheese
Stations – Serving 25-30 guests
Artisan Cheese and Fruit Display - $65.00 Shrimp Cocktail per Dozen – $22.00 Vegetable Crudités, Herb Cream Cheese - $25.00 Artichoke, Baby Spinach and Lump Crab Dip, Marble Rye Toast - $35.00
GROUP DINNER MENU
5 Courses – Soup, Salad, Entrée, Intermezzo, Dessert $30.00-$40.00 Prices are subject to 6% tax and 20% gratuity
First Course (Select One Choice)
Classic French Onion Soup Gratinee Cream of Asparagus Fire Roasted Tomato with Roasted Yellow Pepper and Serrano Cream Roasted Red Pepper Broccoli Crown Puree, Broccoli Flowers, Lemon Oil Fresh Fruit Compote of Seasonal Berries and Melons with Lime Cream Sauce Melon and Proscuitto Ham with Balsamic Vinegar and Mint
Salad (Select One Salad)
Romaine Leaves with Foccacia Croutons, Parmesan cheese and Caesar Dressing
Garden Greens House Salad, garnished with sliced cucumber, tomatoes, kalamata olives, bell peppers, feta cheese – vinaigrette dressing
Spinach Salad - Baby Spinach Leaves tossed with mixed greens and Blueberries, Strawberries, Candied Walnuts, Gorgonzola Cheese and Raspberry Vinaigrette
Intermezzo Sorbet
Dinner Entrées (You may choose up to three entrée’s with the number of each provided in advance)
Thirty Dollars - $30.00
All Entrees are served with appropriate side dishes of pasta, rice or potato and Seasonal Vegetables
Flounder Stuffed with Crabmeat Beurre Blanc
Maryland Crab Cakes Remoulade Sauce
Baked Stuffed Pork Chops Stewed Apples
Chicken Cordon Bleu Black Forest Ham and Swiss Cheese Served with Supreme Sauce
Vegetarian - Fettuccini Alfredo Sauted zucchini, bell peppers, broccoli served with Fettuccine finished with cream and parmesan cheese
Forty Dollars - $40.00
Seared Filet Mignon Wild Mushroom demi glace Mashed Potatoes , Seasonal Vegetable
Atlantic Salmon Dilled Butter Sauce, Seasonal Vegetable and Wild Rice Pilaf
Chilean Sea Bass Served on a bed of Creamed Leeks, topped with Parsley Sauce Seasonal Vegetable and Rice Pilaf
Liberty Duck Breast Orange Sauce, Wild Rice Pilaf, Seasonal Vegetable Dinner Entrees continued
Lamb Chops Double Cut chops marinated in Garlic, Herbs and Vermouth Served with a fruited demi glace of mint, apricots, cherries and currants, Wild Rice Pilaf, Seasonal Vegetable
Orange Thyme Roasted Chicken Mashed Potatoes, Seasonal Vegetable Medley
Prime Rib of Beef, au jus – Yorkshire Pudding Twice Baked Potato, Seasonal Vegetable (Minimum order 15 Servings)
*Steaks may be cooked to order. NOTICE: consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may increase your risk of food borne illness especially if you have certain medical conditions.
Dessert
Chef’s Seasonal Selections – Crème Brulee, Cobblers and Crisps, Cream Puffs
Ice Cream Parfaits – Crème de Menthe, Chocolate, Caramel
Pecan Ball - Chocolate or Caramel Sauce Toasted Coconut Ball - Raspberry Sauce
Chocolate Decadence Viennese Apple Strudel – French Vanilla Ice Cream
Cheesecake with Seasonal Flavors Pecan Pie with whipped cream
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