Dinner Packages Plated Dinner Includes Appetizers, Entrée with Seasonal Accompaniments, and Dessert with Coffee Service Prices are Per Person based on Entrée Selection Appetizers (Choose any One Selection) Organically Grown Butter Bibb Lettuce with Toasted Walnuts, sliced Granny Smith Apples in a Walnut Oil and Apple Cider Vinaigrette Hearts of Romaine "Caesar Salad Style" with Dry Aged Monterey Jack Cheese and Extra Virgin Olive Oil Hudson Valley Salad with Mixed Seasonal Greens, warm Chevre on a toasted Crouton, Roasted Yellow Tomato Wedge, fanned Roasted Portobello Mushroom, topped with Fresh Chives and Warm Tomato Vinaigrette Caprese Salad with Sliced Beef Steak Tomatoes, Buffalo Mozzarella, and Basil drizzled with Balsamic Vinaigrette Wild Mushroom Ravioli with Morel Cream Sauce Jumbo Shrimp Cocktail over ice with Bloody Mary Cocktail Sauce Butternut Squash Bisque with Créme Fraiche Pesto Vegetarian Minestrone Soup Premium Appetizers (Add $3.00) Dill and Pink Peppercorn Marinated Salmon "Gravlax Style" with Dill and Caper Brioche Stone Ground Mustard Sauce Maple Cured Smoked Salmon, tossed with Frisee, Baby Lamb Lettuce and Asparagus Tips with a Lemon Poppy Seed Yogurt Dressing Bistro Salad with Mixed Seasonal Greens with aged Goat Cheese, fanned Roasted Pear, Sliced Duck (or Prosciutto), Roasted Red Pepper, Walnut Crumbs, and Champagne vinaigrette Spicy Shrimp Salad with Honey Mustard Glaze Served on mixed seasonal greens, with confetti of red peppers, Sliced Yellow Tomatoes Lump Crabmeat Timbale Served Lump Crab Meat and Avocado Salad with Basil Olive Oil Vinaigrette Seared Jumbo Scallop with Saffron Risotto, Baby Fennel, and Asparagus Medallions of Lobster Salad (upgrade extra $8.00) Served Chilled Lobster, on Mixed Seasonal Greens, Fingerling Potato, and Asparagus Lobster Ravioli (upgrade extra $6.00) Served in Chardonnay Lobster Sauce and Sweet Pea Puree Dinner Entrees (Choose any one selection) Pan Seared Breast of Chicken Stuffed with Wild Mushroom Mousse Demi-glace Served with a Spinach and Pepper Timbale and Fingerling Potatoes Grilled Breast of Chicken served over a Sauté of Wild Rice, Shiitake Mushrooms and Arugula with a Tarragon Chicken Reduction Pan Seared Chilean Sea Bass with a Roasted Tomato Coulis served with Saffron Rice, Snow Peas and Caramelized Fennel Herb Crusted Salmon, Julienne Vegetables, Purple Potatoes Fire Holland Red and Yellow Pepper Coulis Pan Sear Florida Red Snapper with Lemon Caper Buerre Blanc with Purple Potatoes, Haricot Vert and a Bundle of Squash "Salmon Wellington" with Red and Yellow Pepper Coulis served with New Potatoes, Baby Carrots and Steamed Asparagus Grilled Filet of Beef with a Wild Mushroom Demi Glace with Chive Mashed Potatoes, Vine Ripe Tomato Provencal, and Broccoli Rabe Roasted Veal Chop stuffed with Gorgonzola, Pine Nuts, Pomme Dauphines, and Seasonal Vegetables Grilled Veal Chop with Pomme Dauphines, and Seasonal Vegetables Grilled Rack of Lamb au Jus served with Potato Galette, Baby Carrots and a tied Bundle of Zucchini ** Above Entrees will be served with Chef's Selection of Fresh Seasonal Vegetables and an Appropriate Side Dish ** Dinner Desserts Fresh Fruit Sorbet with Mixed Berries Individual Apple Tart with Vanilla Whipped Cream Individual Mixed Fruit Tart Tiramisu Parfait Heavenly Chocolate Cake White Chocolate Mouse and Marinated Berries Cheesecake Petits Fours and Truffles Per Person Price for a Three Course Dinner Chicken - per person Salmon - per person Red Snapper - per person Sea Bass - per person Chilean Sea Bass - per person Tuna - per person Beef - per person Veal - per person Lamb - per person ** Choice of entrée at $10.00 per person Surcharge Dinner Buffet Selections (Minimum of 20 Guest) (A) Traditional Caesar Salad with Shaved Parmesan Cheese and Herbed Croutons Chilled Asparagus with Dijon Vinaigrette Bowtie Pasta with Tomato, Basil, Black Olives and Porcini Mushrooms Basket of Rolls with Sweet Butter Served from Chafing Dishes: Grilled Breast of Chicken on a Bed of Wild Rice and Scallions Grilled Mahi Mahi with Shrimp Salsa, Baby Vegetables Basket of Rolls with Sweet Butter Bowls of Fresh Berries of the Season with Chantilly Cream New York Cheesecake and Chocolate Mousse Cake Bottle Water and Assorted Sodas (B) 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 An International Selection of Cheese with Red and Green Grapes Hot Selections: Penne Pasta with Rock Shrimp in a Lobster Sauce Mignonettes of Beef with Bordelaise Sauce and Crispy Onions Pommes Dauphinois Steamed Seasonal Vegetables Selection of Miniature Pastries Sliced Fresh Fruit Mineral Water and Assorted Sodas