Seated Dinner Menu
Entrée
Roast Stuffed Spring Chicken Breast
With herb stuffing and supreme sauce
Chicken Marsala
Sautéed with Imported Marsala wine, mushrooms and sweet red peppers
Chicken Picatta
Lightly breaded and sautéed with lemon, Mediterranean capers, mushrooms
and white wine
Chicken Grand Marnier
Sautéed with French Grand Marnier Liqueur, Mandarin oranges and
mushrooms
Chicken Cordon Beau
Traditionally prepared with imported ham and Swiss cheese
Roast Tenderloin of Beef
A premium cut of beef served with mushroom or béarnaise sauce
Roast Prime Rib of Beef
Served with Au Jus
Grilled Swordfish
A 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
Roast Tenderloin of Beef & Baked Stuffed Shrimp
With mushroom sauce and drawn butter
All Dinner Menus Include The Following
Homemade olive, wheat, seven grain,
white and semolina rolls
and sun-dried tomato focaccia bread
Salad Course
Potato or Rice Fresh Vegetable
Entrée
Dessert
Coffee, tea and decaffeinated coffee
Appetizers
(additional)
Seasonal Soup (strawberry, pumpkin,
root etc.)
Onion Soup Gratinee
New England Clam Chowder
Cream of Mushroom Soup
Shrimp Cocktail with lemon and sauce
Escargot in mushroom cap
Salads
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
Potato/Rice
Baked Potato with sour cream
Wild Rice
Red Bliss Potato sautéed with garlic, shallots, parsley and pepper
Wild Mushroom Risotto
Oven Roasted Potato with fresh rosemary
Twice Baked Potato
Vegetables
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 (seasonal)
Portabella Mushrooms sautéed in garlic butter
Dessert
Hot fudge Sundae
Brownie alamode with chocolate sauce and fresh whipped cream
Chocolate Mousse with fresh whipped cream, topped with a strawberry
Strawberry Shortcake
Peach Melba
Bananas Foster
Main Menu -
Stationary Hors d’oeuvres - Passed Hors d’ oeuvres
- Enhancements
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