|
-Ala carte Banquet Dinner Package-
Hors d’Oeuvres Course Dumplings, Spinach Filo, Cocktail Franks, Cheese Puffs, Chicken Wings, Cheese and Vegetable Display
Salad Course Mix Greens and Dressing Caesar Salad
Entree Course Ala carte Package Two Selection from Entree Course All Entrees come with Vegetable and Starch Du Jour
Classic Chicken Française w/ White Wine and Lemon Velouté Sauce Grilled Chicken Teriyaki, Traditional Chicken Marsala Grilled Chicken Breast with Wild Mushroom Stuffing Fresh Broiled Salmon Fillet w/ Moroccan Yogurt Curry Glaze Broiled Fresh Salmon in butter, garlic and lemon sauce Seafood Buteryaki medily of seafood in butter, garlic and lemon sauce Sliced Pork Tenderloin, with Sage Gravy
Dinner can be server Buffet or Sit Down
|
|
Upgrades and Additional Courses
Gourmet Hors d’Oeuvres
Deluxe Hors d’ Oeuvres Package Upgrade Quiche, Fresh Melon & Prosciutto, California Roll, Shrimp Cocktail, Sesame Chicken, Chicken Yakitori , Shrimp Dumplings, Fried Mozzarella Sticks, Assorted Puffs , Cheese Display & Crudité with accompanying Dips Additional $4.00 Per Guest
Supreme Hors d’ Oeuvres Package Upgrade Thai Beef Saté, Rumaki,, Clams Casino, Shrimp Cocktail, Spring Rolls, Stuffed Mushrooms, Scallops Wrapped in Bacon, Assorted Hot Puffs, Quiche Lorraine, Moo Shoo Pork Tenderloin,Spring Rolls, Dumplings, Epicurean Cheese Display & Crudité with accompanying Dips Additional $6.00 Per Guest
Additional Items Available for Hors d’ Oeuvres
Sushi Course Rolls: California Roll: crab, avocado,cucumber; Unagi Maki: eel roll; Philadelphia Roll: smoked salmon, cream cheese, cucumber; plus Specialty Rolls Sushi: Maguro: tuna sushi; Ebi: shrimp sushi; Sake: fresh salmon; plus Specialty Sushi v Additional $10 per Guest
Salad Course Traditional Caesar Salad : Fresh Romaine with Parmesan cheese, Caesar Dressing and Croutons Traditional Tossed Green Salad: Mesclun Mix, Fresh Tomatoes, Mushrooms, Cucumbers, Carrots Pear Walnut: Baby Greens, Gorgonzola Cheese, Walnuts, Diced Pear & Champagne Vinaigrette House Salad: Romaine with Pine Nuts, Diced Tomatoes & Blue Cheese Additional $6.00 per Guest (Single Selection) |
|
Upgrade Entree selections
Sliced Slow Roasted Beef Tenderloin, w/ Wild Mushroom Bordelaise Sauce Broiled Chilean Sea Bass, Roasted Garlic & Saffron Cream Sauce Twin South African Lobster Tails, diced Chive Beurre Blanc Sauce market Mesquite Grilled French Rack of Lamb Cucumber Dill Riata Twin Jumbo Lump Crabcakes, Creamy Polenta & Roasted Red Pepper Coulis Char-Broiled 10oz Chateaubriand, Roquefort Cheese Sauce, Toasted Walnuts Traditional Surf and Turf: 8oz Filet Mignon W/ Bearnaise sauce and 4oz South African Lobster Tail and Buerre Blanc Sauce Flounder Imperial, stuffed Crabmeat, topped w/ Chive Beurre Blanc Sauce Sliced Slow Roasted Beef Tenderloin, w/ Wild Mushroom Bordelaise Sauce Chicken Cordon Bleu, topped w/ Madeira Sauce Oven Roasted Prime Rib "King Cut" w/ Rosemary Scented Au Jus Veal Marsala, Tender Medallions with Mushrooms 8 oz Filet Mignon, Fluted Mushroom Cap, topped w/ Béarnaise Sauce
Dessert Course
Choice of Cakes: Cheese Cake, Chocolate Mousse Cake, Chocolate Torte Cake, Strawberry Short Cake, Assorted Pies, Sweets Table: An assortment of Pastry Desserts Dessert Station: Assortment of Various Cakes Selection of Ice Cream, Sundae Station |
|
Any Questions? Please Call 610-277-4008 or/and Order On-Line |
