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HORS D’OEUVRES Cold - Per Dozen Avocado-Tomato Bruschetta - $16.00 Torta with Pita Chips – Guacamole, Sun Dried Tomatoes, Chevre Cheese, Kalamata Olives – Serves 20 people - $50.00 Belgian Endive topped with bleu cheese and candied walnuts - $15.00 Classic Romanoff Caviar Pie – Smoked Salmon, Cream Cheese, Chopped Eggs and Caviar – Serves 35 people - $75.00 Strawberry Chicken Profiteroles - $18.00 Southwestern Ham Savories - $18.00 Pepper Crusted Tenderloin of Beef, Herb Cream Cheese Cannoli - $32.00 Dips and Spreads of Crackers, Breads and Crudites - $35.00 Shrimp and Chutney Dip with Curried Cream Cheese and Peanuts Green Peppeer, Cream Cheese, Shrimp and Crab with Cocktail Sauce Spinach Dip Hot– Per DozenMini Crab cake, House Mustard Sauce - $28.00 Diver Scallops, Apple wood Bacon “Blanket”, Sweet Chili - $26.00 Apple wood Smoked Bacon Quiche - $16.00 Maine Lobster “Wrap” Spring Roll, Sweet Chili Sauce - $32.00 Swedish Meatballs, Madeira Cream, Pecorino Romano - $24.00 Stuffed Mushroom Caps - $35.00 Crabmeat and Spinach Artichoke with melted Goat Cheese Stations – Serving 25-30 guestsArtisan Cheese and Fruit Display - $65.00 Shrimp Cocktail per Dozen – $28.00 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-$55.00 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) Endive Salad with Strawberries, Blueberries, Candied Walnuts and Gorgonzola Tossed with Sherry vinaigrette Romaine Leaves with Foccacia Croutons, Parmesan cheese and Caesar Dressing Garden Greens House Salad, garnished with sliced cucumber, tomatos, kalamata olives, bell peppers, feta cheese – vinaigrette dressing Intermezzo SorbetDinner Entrées(You may choose up to three entrée’s with the number of each provided in advance) Thirty Dollars Flounder Stuffed with Crabmeat Baked Stuffed Pork Chops Chicken Cordon Bleu Black Forest Ham and Swiss Cheese Vegetarian - Fettuccini Alfredo Sauted zucchini, bell peppers, broccoli served with Fettuccine finished with cream and parmesan cheese Forty Dollars Seared Filet MignonForest Mushroom demi-glaceMashed Potatoes , Seasonal VegetableGrilled Halibut Rice Pilaf, Shallot and Sherry Vinegar Sauce, Baked Squash Atlantic Salmon Served over Crimson Lentils and Brown Rice, Cucumber Dill Sauce, Asparagus Lingonberry Sauce, Wild Rice Pilaf, Sugar Snap Peas Lamb Chops Double Cut chops marinated in Garlic, Herbs and Vermouth Served with Forest Mushroom and Rosemary Sauce, Wild Rice Pilaf, Sugar Snap Peas Roasted Half Chicken, Supreme Sauce Mashed Potatoes, Seasonal Vegetable Medley Prime Rib of Beef, au jus – Yorkshire Pudding Twice Baked Potato, Seasonal Vegetable (Minimum order 15 Servings) Fifty Five Dollars Surf & Turf 6 oz. Seared Filet Mignon and 6 oz. Broiled Lobster Tail Onion Rings, Poivrade Demi Glace, Seasonal Vegetables Seafood Platter Lobster Tail, Scallops with cauliflower puree and Burgundy butter sauce, Shrimp stuffed with Crab meat - Mornay Sauce Asparagus *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. DessertChef’s Seasonal Selections – Crème Brulee, Cobblers and Crisps, Cream Puffs Ice Cream Parfaits – Crème de Menthe, Chocolate, Caramel Pecan Ball - Chocolate or Caramel Sauce
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