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