15 person minimum
Each menu item includes a choice of Salad, Starch, Vegetable, Freshly Baked Rolls with Butter, Full Coffee Service, Cold Beverages and Iced Water Service.
- One Entrée Selection $19.95 per person
- Two Entrée Selections $25.95 per person
- Three Entrée Selections $29.95 per person
APPLE GLAZED CHICKEN
Boneless Breast of Chicken glazed with Apple Cider and Maple Syrup
CHICKEN CORDON BLEU
Boneless Chicken Roulade with Ham and Swiss Cheese filling lightly breaded and sautéed to a golden brown. Served with Supreme Sauce.
Egg Battered Boneless Breast of Chicken sautéed and simmered in a Lemon and White Wine Sauce.
Sautéed Boneless Breast of Chicken, lightly floured and simmered with Sliced Mushrooms and Marsala wine.
Breaded Chicken Cutlet layered with Marinara, Provolone and Mozzarella Cheeses, baked golden brown.
Boneless Breast of Chicken lightly floured, sautéed, and simmered in a Lemon & Caper Sauce.
HERBED CHICKEN PAILLARD
Marinated with Fresh Herbs and Lemon, and broiled until tender.
Seared Turkey Cutlets topped with Tomatoes, Basil, Garlic, and Olive Oil.
ZITI WITH CHICKEN & BROCCOLI FLORETS
With Olive Oil, Garlic and Parmesan Cheese.
Braised Beef simmered with a rich Burgundy Wine Sauce, Button Mushrooms, and Onions.
MARINATED STEAK TIPS
With Olive Oil, Garlic, Lime, and Fresh Herbs.
MEDALLIONS OF BEEF
Beef Tenderloin Medallions served with a Béarnaise or Red Wine Sauce.
Ziti baked with Pomodoro Sauce and Layers of Provolone & Mozzarella Cheeses. Served with Homemade Meatballs.
Homemade Salisbury Steaks served over Baked Cheese Toasts with French Onion Gravy.
BAKED SALMON IN LEMON BUTTER
With Lemon Juice, Rosemary, Parsley, and Thyme.
BAKED STUFFED FILET OF FISH
With a Buttered Crumb Filling.
BROILED SEA SCALLOP GRATIN
Sea Scallops with Beurre Blanc topped with Breadcrumbs and broiled until golden brown.
PAN SEARED SCALLOPS
Sea Scallops lightly seared and served with Orange-Lime Vinaigrette.
MAPLE GLAZED SALMON FILET
Glazed with maple Syrup and Lemon Juice and then baked.
Jumbo shrimp sautéed with Garlic, Butter, White Wine, and Lemon.
Homemade and served with White Cream Sauce.
BAKED PASTA FLORENTINE
Mostaccioli Pasta with Zucchini, Mushrooms, Red Bell Peppers, Scallions, and Tomatoes finished with a Spinach Parmesan Cream Sauce.
Breaded Sliced Eggplant layered Marinara Sauce and Mozzarella Cheese, baked golden brown.
FARFALLE WITH ARUGULA, WHITE BEANS AND WALNUTS
Whole Wheat Farfalle tossed with Cannellini Beans, Toasted Walnuts, Arugula, Butter, and Garlic.
GRILLED VEGETABLE KABOBS
Skewered Corn, Peppers, Zucchini, Onions, Mushrooms, and Potatoes.
VEGAN PASTA PRIMAVERA
Whole Wheat Penne Pasta tossed with a Medley of Vegetables.
SHELLS WITH SPINACH AND TOMATOES
Pasta Shells tossed with Sun-dried Tomatoes, Baby Spinach, Diced Tomatoes, Garlic, and Olive Oil.
BEAN RAGOUT & POLENTA
Vegetarian Bean Ragout served over Parmesan Polenta Cakes.
Mixed Lettuces, Tomatoes, Cucumbers, Peppers, and Red Onions. Your choice of Ranch, Italian, Vinaigrette, Honey Mustard or French dressing.
Romaine Lettuce tossed with Parmesan Cheese, Homemade Croutons, and Caesar Dressing.
Baby Spinach and Strawberries tossed with Balsamic Vinaigrette.
Fresh Mozzarella, Sliced Tomatoes, and Basil Leaves drizzled with Balsamic Vinaigrette.
*Additional $1.75 per person
|Buttered Brussels Sprouts
Chef Selected Vegetable Medley
Green Beans with Olive Oil & Salt
Parslied Carrot Coins
Roasted Honey Glazed Carrots
Peas and Carrots
Additional Sides: $1.95 per person
|Baked Sweet Potatoes
Brown Rice Royal
Buttered Egg Noodles
Parslied Buttered Potatoes
Penne with Marinara
Roasted Red Bliss Potatoes