*Please note that the following plated options are available for lunch and dinner*" Plated Lunch/Dinner Includes Appetizers, Entree with Seasonal Vegetables, Dessert and Coffee Service Fresh Rolls and Butter Prices are per person based on Entree Selection Appetizers (Please Select One) Hudson Valley Salad with Mixed Seasonal Greens, Chevre on a Toasted Crouton, Roasted Yellow Tomato Wedge, Roasted Portobello Mushrooms, Fresh Chives, Tomato Vinaigrette Bistro Salad with Mixed Seasonal Greens, Aged Goat Cheese, Roasted Pear, Sliced Duck (or Proscuito), Roasted Red Pepper, Walnut Crumbs, Champagne Vinaigrette Caprese Salad with Sliced Beef Steak Tomatoes, Buffalo Mozarella and Basil, Balsamic Vinaigrette Maryland Crab Cake Served with Citrus remoulade and Micro Greens Butternut Squash Bisque with Creme Fraiche Corn Bisque with Crabcakes Jumbo Shrimp Cocktail Over Ice with Bloody Mary Cocktail Sauce Grilled Jumbo Scallops Served with baby Green Salad Seared Ahi Tuna with Edamame Bean Salad and Shiso Vinaigrette Pepper Seared Tuna with Sunchoke Slaw, Baby Mache, Citrus Supremes and Yuzu Vinaigrette Medallions of Lobster Salad On Mixed Seasonal Greens, Fingerling Potato and Asparagus Lobster Ravioli Served in Chardonnay Lobster Sauce and Sweet Pea Puree Lobster Tart Served with Fava Beans, Cippolini Onions with Vanilla Bean Infused Oil Citrus Beurre Blanc Lunch/Dinner Entrees Pan Seared Breast of Chicken Stuffed with Wild Mushroom Mousse Demi-Glaze Served with Sauteed Spinach and Fingerling Potatoes Herb Roasted Chicken with Heirloom Carrots and Thyme Jus and Sweet Potato Potato Gratin Chicken Piccata, with Caramelized Treviso Radicchio, Lemon Caper Sauce and Polenta with Garlic Confit and Parmesan Cheese Pan Seared Chilean Sea Bass with a Roasted tomato Coulis, Sugar Peas, Caramelized Fennel and Saffron Rice Herb Crusted Salmon with Julienne Vegetables, Fire Holland Red and Yellow Pepper Coulis, and Yukon Gold Potatoes Pan Seared Florida Red Snapper, a la Provencal, Haricots Verts and Rice Pilaf Steamed Wild Salmon, Pickled Ginger and Cilantro, Wrapped in Napa Cabbage, Sauteed Julienne of Vegetables Red Curry Broth Seared Stripped Bass with Red Curry Sauce, Chives, Shanghai Bok Choy and Basmati Rice Pilaf Pan Seared Black Cod with Wilted Frissee, Brown Butter Beurre Blanc and Fingerling Potatoes Grilled Filet of Beef with a Wild Mushroom Demi Glace, Baby Carrots, Broccoli Rabe and Truffle Mashed Potatoes Sauteed Filet of Beef with Lobster Ravioli and Fennel Sauteed Broccoli Rabe Truffled Au Jus Dinner Buffet Selections (Minium of 20 Guests) Buffet (A) Cold Selections: Mesclun Salad Greek Salad Middle Eastern Cous Cous Salad Basket of Rolls with Sweet Butter Hot Selections: Grilled Breast of Chicken with Green Bean Casserole and Crispy Onions Tilapia with Lemon Caper Sauce Rosemary Potatoes with Fresh Herbs Steamed Seasonal Vegetables Assorted Dinner Rolls and Sweet Butter Sliced Fresh Fruit & Berry Platter Miniature Pastries and Cheesecakes Buffet (B) Cold Selections: Endive, Radicchio and Arugula Salad with Lemon Vinaigrette Marinated and Grilled Vegetables to Include: Fennel, Zucchini, Squash, Tomatoes, Eggplant, Peppers and Mushrooms Buffalo Mozzarella with Tomatoes, Grilled Eggplant and Basil Pesto Hot Selections: Penne Pasta with Rock Shrimp in a Lobster Sauce Mignonettes of Beef with Bordelaise Sauce and Crispy Onions Pommes Dauphinoise Steamed Seasonal Vegetables Assorted Dinner Rolls and Sweet Butter Selection of Miniature Pastries Sliced Fresh Fruit Buffet (C) Cold Selections: Watercress Salad Grilled Sliced Portabella Mushrooms with Goat Cheese and Balsamic Dressing Hot Selections: Herb Crusted Salmon with Beurre Blanc Sauce Sirloin of Beef with Wild Mushroom Demi Glace Tortellini with Butternut Squash Sauce Yukon Gold Potatoes with Parmesan Cheese Broccoli Rabe with Garlic and Extra Virgin Olive Oil Assorted Dinner Rolls and Sweet Butter Sliced Fresh Fruit & Berry Platter Assorted Miniature French Pastries Buffet (D) Appetizer Shaved Fennel and Parsley Salad, Roasted Tomatoes, Pommery Mustard Vinaigrette Char-Grilled Asparagus Salad with Parmigiano Reggiano Cheese Marinated Bocconcini Salad with Red and Yellow Pear Tomato Entree Grilled Chicken Paillard on a Bed of Watercress with Red & Yellow Holland Peppers Crispy Red Snapper with Papaya Salsa Wild Rice Blend with Roasted Almonds Sauteed Escarole with Caramelized Onions A Variety of Breads to Include: Sourdough Rolls, Green olive Bread and Sliced Raisin-Walnut Bread Dessert Tiramisu Cake Petits Fours Assorted Soda & Bottled Water Fresh Brewed Coffee, Decaffeinated Coffee and an Assortment of Teas Buffet (E) Appetizer Baby Arugula, Endive, Raddichio and Blue Cheese with Champagne Vinaigrette Orrechiette Pasta, Fresh Peas, Sundried Tomatoes, Basil, Roasted Peppers and Extra Virgin Olive Oil Grilled Marinated Vegetables, Portobello Mushroom, Zucchini and Eggplant Entree Grilled Marinated Filet Mignon Braised String Beans with Roasted Tomatoes Ahi Crusted Loin of Tuna, Steamed Asparagus and Grilled Treviso Radicchio Marinated Breast of Chicken with Roasted Vegetables Potato Galette with Mushrooms and Leeks A Variety of Breads to Include: Parker House Rolls, Green Olive Bread and Sliced Raisin Walnut Bread Dessert Miniature French Tarts Chocolate Truffles Assorted Soda and Bottled Water Fresh Brewed Coffee, Decaffeinated Coffee and an Assortment of Teas Dinner Desserts (Please Select One) Fresh Fruit Sorbet with Mixed Berries Individual Apple Tart with Vanilla Whipped Cream Individual Mixed Fruit Tart Tiramisu Parfait Chocolate Trio Cake New York Cheese Cake Poached Pear in a Red Wine Sauce Served with Berry Compote and White Chocolate Sauce Chocolate Hazelnut Cake Petits Fours and Truffles Three Course Dinners Chicken, Pork, Salmon, Cod, Striped Bass, Red Snapper Chilean Sea Bass, Beef, Veal, Lamb When There Are 2 Entree Options Available to Guests, Both Selections will be served with the same starch and vegetable