*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
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