Dinner Banquet
Crisp
mixed garden vegetables garnished with sliced tomatoes, mushrooms and olives
with
house vinaigrette
Romaine
lettuce with garlicky croutons tossed in Caesar salad dressing topped with
parmesan cheese
BABY
SPINACH & FENNEL SALAD
Garnished
with orange wedges and bacon chips, tossed with French vinaigrette
BUTTERLEAF
& WATERCRESS SALAD
Garnished with
sliced tomato, cucumber and bleu cheese or bay shrimp with house
vinaigrette
Dinner
Banquet Entrées
ROAST VEAL
LOIN
White
Veal Loin in a Fine Wine & Herb Marinade, Roasted, Accompanied by a Ragout
of Wild Mushrooms and Dressed with a Chasseur Sauce
$46.00
ROAST PORK
RACK
Honey
Mustard Glazed or Herb Crusted Served with Apple Horseradish Sauce.
$43.00
BREAST OF
CHICKEN SAUTÉ
Double
Breast of Chicken Lightly Seasoned and Sautéed
Served
with a Mixed Seasonal Mushroom Chausseur Sauce
$41.00
ROAST HALF
CHICKEN
Fine
Herbs & Pan Jus
$41.00
POACHED
SALMON
Atlantic
King or Local King Salmon (Seasonal) Served with a Whole Grain Mustard or Dill
Sauce
$44.00
GRILLED
SALMON
Maitre d’Hotel Butter
$44.00
SEASONAL FISH VERA CRUZ
Choice of
Sauces – Consult with Chef
$46.00
ROAST PRIME
RIB OF BEEF
Slow
Roasted Beef Rib-Eye Seasoned With Fresh Herbs and Garlic
Accompanied
by Au Jus and Horseradish Sauce
$46.00
TENDERLOIN
OF BEEF
Roasted
Whole Tenderloin of Beef with Aromatic Herbs
Carved
and Served with a Bordelaise Sauce
$48.00
RACK OF
LAMB
Marinated
in Garlic and Herbs then Roasted
Served
with Red Wine Sauce and Mint Essence
$46.00
Choice
of One
|
Choice
of One
|
|
Zucchini Sauté |
Au Gratin Potatoes |
|
Creamed Spinach |
Scalloped Potatoes |
|
Vegetables in Season |
Rissole Potatoes |
|
Broccoli |
Rice Pilaf |
|
|
Polenta |
Vanilla Ice Cream
Chocolate Ice Cream
Cheesecake w/ Raspberry Sauce
Lemon Sorbet
Assorted Mousse Cakes
For your after-dinner
dessert table
Chocolate Eclairs
Cream Puffs
Fruit Tartlettes
Napoleons
Mango Mousse
Brownies
Pastries………An additional $4.50 per person
All Entrees include desserts & non-alcoholic
beverages
17% service charge and 8.5% sales tax
added to prices
60 person minimum requires kitchen labor
charge of $250.00
Less than the 60 minimum requires
kitchen labor charge of $350.00
Bartender Labor $150.00