COLD HORS D’OEUVRES (For expanded menu selections click here):


SWISS CHEESE KEBAB w/ BLACK & GREEN OLIVES -

CRUDITES SERVED w/ THOUSAND ISLAND & ITALIAN DRESSING -

HOME SMOKED SALMON -

ICED JUMBO SHRIMP w/ COCKTAIL SAUCE - Should be self-explanatory.

SEARED SESAME TUNA w/ GINGER & WASABI -

HONEY GLAZED SMOKED CHICKEN BREAST ON RYE -



HORS D’OEUVRES SERVED HOT (For expanded menu selections click here):


MINI CRAB CAKES w/ COCKTAIL SAUCE - Should be self-explanatory.

COCONUT SHRIMP -

SEAFOOD “VOL au VENT” -

CHICKEN SKEWERS w/ PEANUT SAUCE -

THAI MEAT BALLS w/ SESAME SEED -

SAUSAGE ROLLS IN A PUFF PASTRY -

ROAST TENDERLOIN w/ HORESERADISH -

SPINACH QUICHE - Mini vegetarian spinach quiche.



SOUP COURSE:


ZUCCHINI SOUP -

SMOKED TOMATOE BISQUE SERVED w/ CHIVE CREAM - 

WILD MUSHROOM SOUP -

ASPARAGUS SOUP  -

GREEN & YELLOW SQUASH SOUP -

SHRIMP & LOBSTER BISQUE -

CLASSIC VICHYSSOISE -

FRENCH ONION SOUP -

HEARTY VEGETABLE -



SALAD COURSE: 


BABY LEAF SALAD w/ ROASTED PEPPER & BLACK OLIVE DRIZZLED w/ BALSAMIC VINAIGRETTE -  

TOMATOES & MOZARELLA SALAD w/ BASIL PESTO & EXTRA VIRGIN OLIVE OIL -

MIXED GREENS w/ MANDARIN ORANGESIN (A Citrus Champagne Vinaigrette) -

BABY MIXED GREENS TOPPED w/ CHERRY TOMATOES, FETA, & ALMOND -

MESCULIN SALAD w/ BALSAMIC VINAIGRETTE -

BABY MIXED GREENS & ROASTED PEPPERS IN A HONEY-BALSAMIC VINAIGRETTE -  



SEAFOOD MAIN COURSE:


SEAFOOD PAELLA - 

DOVER SOLE MEUNIERE SAUTEED IN LEMON BUTTER -  

SEAFOOD RAQUT w/ LOBSTER, SCALLOP, SHRIMP, & MUSSELS IN A CHAMPAGNE INFUSED TOMATO SAUCE -

 PAN FRIED DOVER SOLE SCENTED w/ TRUFFLE OIL -   

SEAFOOD LINGUINI w/ MUSSELS, SHRIMP, BABY SCALLOP, LOBSTER, & CALAMARI IN A LIGHT TOMATOE SAUCE -

DOVER SOLE WALEUSKA - Poached Dover Sole simmered w/ shrimp & served in a lobster & shrimp sauce.

JUMBO LAMP CRAB CAKES w/ REMOULADE -

MISO GLAZED SEA BASS - 

GINGER SEARED SCALLOPS -

LOBSTER w/ ARTICHOKE HEARTS -

SALMON w/ RED PEPPER CONFIT & BASIL SAUCE -  

PAN SEARED YELLOW FIN TUNA -

PAN FRIED FLOUNDER & BAY SCALLOPS w/ LEMON BUTTER & DRIZZLED IN SPICED OLIVE OIL -

SHRIMP & SCALLOP TERMIDOR -

GRILLED SWORDFISH STAKES w/ LEMON CAPER BUTTER -

SEARED SALMON w/ LEMON & DILL -

ALMOND CRUSTED HALIBUT w/ ASPARAGUS & PORCHINI MUSHROOMS -

SEARED SEA BASS w/ CAULIFLOWER PUREE -  



BEEF & MEAT MAIN COURSE: 


LAMB CHOP w/ WASABI IN A PORT WINE SAUCE -

GLAZED PORK MEDALLIONS w/ MUSHROOM - 

CHICKEN w/ WILD MUSHROOM RISOTO -

BEEF BOURGUIGNONNE -

BEEF TENDERLOIN w/ ROASTED VEGETABLES -

PORK CHOP CONFIT w/ MUSTARD FLAN-

COQ AU VIN -

BEEF LASAGNA -

OSSO BUCO -

PAN ROASTED BEEF TENDERLOIN -

SLOW ROASTED LOIN OF PORK IN A ROASTED GARLIC GRAVY -

VEAL MILIANAISE -

ROASTED CHICKEN BREAST w/ WILD MUSHROOMS -

MARINATED, GRILLED, & SLICED LONDON BROIL w/ AU JUS & HORSERADISH SAUCE -

BRAISED LAMB SHANK -

ROAST STUFFED LOIN OF PORK SERVED w/ CHEF APPLE SAUCE -  

LEG OF LAMB w/ ROSEMARY GRAVY & MINT JELLY -

CHICKEN CURRY w/ JASMIN RICE -

VENETIAN BEEF STEW -

VEAL SCALOPPINE -  



VEGETERIAN:


ROASTED VEGETABLE LASAGNA -

VEGETABLE CHEESE MUSAKA -

WILD MUSHROOM RISOTTO -

MIXED VEGETABLE RISOTTO -

ROASTED PORTBELLA AND BABY VEGETABLES RISOTTO   



ADDITIONAL SIDES: 


MASHED POTATOES -

GARLIC MASHED POTATOES -

PARSLEY POTATOES -

RICE PILAF -

STRING BEANS SAUTE -

SAUTEED BABY SPINACH w/ GARLIC & EXTRA VIRGIN OLIVE OIL -

STRING BEANS ALMONDINE -

VEGETABLE RATATUIE - Yellow & green squash w/ a medley of peppers, red onions, & Italian eggplant