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Tavern on the Harbor
Food Stations Menu All of our foods stations are attractively set with silver trays, bowls,
silver chaffing, dishes and a fresh floral arrangement.
Our chef in the presence of your guests prepares most menu items on our
food stations Salad Station
(Choose 2) Mixed Green Salad-
green leaf, romaine and red leaf tossed with traditional vegetables
Caesar Salad-classically prepared with fresh Parmesan and homemade
croutons
Spinach Salad- red onion, pignoli nuts, mushrooms, mandarin oranges and
citrus vinaigrette
Tomatoes, basil and fresh mozzarella cheese
Mesclun green salad with balsamic vinaigrette
Harvest Salad – Mesclun greens with goat cheese, dried cranberries,
walnuts and Balsamic vinaigrette
Homemade olive, wheat, seven grain, white and semolina rolls and
sun-dried tomato focaccia bread
Pasta Station
(Choose 3) Penne tossed with
pesto
Fettuccine tossed with cream and Parmesan cheese
Tri-colored tortellini with a marinara sauce
Lemon pepper linguine with artichokes, black olives, sun dried tomatoes
and olive oil
Roasted garlic and cheese raviolini with a tomato basil cream sauce
Fusilly tossed with portabella mushrooms, plum tomatoes, garlic and
basil
Butternut squash ravioli with a Marscapone sage cream sauce
Homemade olive, wheat, seven grain, white and semolina rolls and
sun-dried tomato focaccia bread
Entrée Station The entrée
station consists of a vegetable, a starch and 2 entrée selections
Please make your choices from the following categories
Vegetables
(Choose 1) Medley of fresh
sautéed vegetables
Fresh green beans with cashews
Zucchini, summer squash, and Bermuda onion
Julienne carrots with fresh dill
Broccoli with hollandaise sauce
Sugar snap peas with sweet red peppers
Asparagus with lemon butter
Portabella mushrooms sautéed in garlic butter
Potato/Rice
(Choose 1) Wild Rice
Red bliss potato sautéed with garlic, shallots, parsley and pepper
Oven roasted potato with fresh rosemary
Wild mushroom risotto
Twice baked potato
Baked potato with sour cream
Entrées
(Choose 2) Chicken Marsala
Sautéed with imported Marsala wine, fresh mushrooms and sweet red
peppers
Chicken Picatta
Lightly breaded then sautéed with fresh lemon, Mediterranean capers,
mushrooms and white wine
Chicken Grand Marnier
Sautéed with French Grand Marnier Liqueur, Mandarin oranges and fresh
mushrooms
Roast Tenderloin of Beef
Served with mushroom sauce, béarnaise sauce and horseradish cream sauce
Roast Prime Rib of Beef
Served with Au Jus
Roast Leg of Lamb
Accompanied by lamb gravy and a mint conserve
Roast Stuffed Turkey Breast
Accompanied by homemade cranberry relish, mango chutney and sage
mayonnaise
Grilled Swordfish
Thick charbroiled swordfish steak with aromatic herb butter
Baked Haddock
With a seasoned bread crumb topping and fresh lemon
Baked Stuffed Shrimp
Jumbo gulf shrimp baked with seasoned breadcrumb, butter and lemon
Crab Stuffed Sole
Garnished with fresh crab and suffused with a champagne white sauce
Grilled Atlantic Salmon
Charbroiled salmon filet complemented with a dill hollandaise sauce
Shrimp Scampi
Tiger shrimp sautéed in a butter that has been infused with garlic and
lemon then served over angel hair pasta
Seafood Crepes
Bay scallops, Tiger shrimp, and fresh haddock and crab sautéed in olive
oil and herbs then topped with a Champagne white sauce
Stir-fried Chicken
With zucchini, carrots, summer squash and asparagus tips and a hint of
fresh ginger
Stir-fried Shrimp
With water chestnuts, green onions and snow peas with a ginger soy sauce
Stir-fried Beef
With Broccoli, mushrooms, sweet red pepper and fresh garlic
Homemade olive, wheat, seven grain, white and semolina rolls and
sun-dried tomato focaccia bread
Coffee and Dessert Fresh brewed coffee, tea and decaffeinated coffee served with
lemon, cream, sugar and diet sweetener
Wedding Cake |
