CUISINE OPTIONS

Cocktail Hour

Magnificent Cold Display
An elaborate table of cured meats, marinated vegetables, imported cheeses, fresh fruits and antipasti in an endless display of vibrant textures and colors.

Butlered Hors D'Oeuvres   
Chef's selection of freshly made hot hors d' oeuvres passed amongst your guests with white glove service, presented on silver trays:

·          Butterfly Shrimp

·          Beef and Chicken Kabobs

·          Spring Rolls

·          Chicken Almond Pâté

·          Tempura Vegetables

·          Clams Oreganata

·          Fried Wontons

·          Dim Sum

·          Wild Mushroom Turnovers

·          Japanese Negi Maki

Pasta Station (choose two)
A variety of imported pastas cooked to order tableside for the pleasure of your guests:

·          Penne Rigate alla Vodka

Quill-shaped pasta with prosciutto and peas in tomato basil

cream sauce

 

·          Farfalle Primavera

Bowtie-shaped pasta with spring vegetables tossed with either olive oil and garlic or cream sauce

 

·          Rigatoni con Rapini & Salsicce

Tubular pasta fennel sausage, broccoli rabe, garlic and olive oil

 

·          Gnocchi Pesto alla Genovese

Potato dumplings in cream sauce with basil, garlic, parmigiana

and pignolias

 

·          Manicotti con Pomodoro

Ricotta stuffed pasta sheets topped with plum tomato, basil,

garlic and olive oil

 

·          Fortellini alla Panna

Tri-colored cheese filled pasta pillows bathed in parmigiana and

romano cream sauce

 

·          Linguini con Vongole

Pasta ribbons surrounded by baby clams in red or white sauce

 

Carving Station (choose two)
Lean, perfectly prepared meats served with grain breads and accompanying sauces: 

·          London Broil

London broil grilled and marinated, served with green peppercorn sauce

 

·          Breast of Turkey

Herb roasted breast of turkey with natural gravy

 

·          Baked Ham

Baked ham with pineapple honey glaze

 

·          Brisket of Beef

Deli-style corned beef brisket or pastrami, served with assorted mustards

 

Stir Fry Station (choose two)
Your favorite Asian dishes prepared fresh for your guests in authentic woks: 

·          Oriental Vegetable

Snow peas, baby corn, bok choy and bean sprouts in light soy sauce

 

·          Steamed Dumplings

Beef, pork or vegetarian dumplings tossed with toasted sesame oil

 

·          Vegetarian Fired Jasmine Rice

Twice-cooked imported rice with oriental vegetables

 

Silver Chafing Dishes (choose five) 

·          Boeuf al Bourgignonne
Beef, pearl onions and button mushrooms in Burgundy wine sauce

 

·          Oriental Beef and Broccoli
Fresh ginger and garlic, rice wine vinegar, sherry and oyster sauces

 

·          Pepper Steak
Red and green peppers, red onion and scallions, teriyaki and hoisin sauces

 

 ·          Five Onion Beef Dijonnaise
Spanish onion, leeks, shallots, scallion and red onion in fresh tarragon dijon cream sauce

 

·          Sesame Chicken
Sweet and spicy with brown sugar, five-spice powder, toasted sesame oil and chili oil

 

·          Hawaiian Chicken
Sweet and sour coconut, pineapple and cherry sauce garnished with toasted coconut

 

·          Chicken Cacciatore
Garlic, onion, sweet peppers and crimini mushrooms in red wine tomato ragu

 

·          Chicken Scarpariello
Fresh sage, garlic and lemon in white wine chicken velouté

 

·          Chicken Marsala
Wild mushrooms and Italian semi-sweet wine with demi-glace

 

·          Chicken Picatta
White wine, lemon, capers and butter in enriched chicken broth

 

·          Eggplant Rollatini
Egg-dipped, sautéed and rolled with ricotta, mozzarella and parmigiana with salsa di pomodoro

 

·          Sausage and Peppers
Roasted sweet fennel sausage accompanied by sautéed red and green peppers, red and Spanish onions

 

·          Verdure alla Griglia con Balsamico
Eggplant, zucchini, summer squash, plum tomato, and red onion marinated in extra-virgin olive oil, basil and balsamic vinegar, grilled

 

·          Lasagna Tri-Colore
Broccoli, cauliflower and sun dried tomatoes with ricotta, parmigiana and mozzarella sandwiched between layers of fresh pasta

 

·          Calamari Fritto
Fresh squid dredged in seasoned flour and cornmeal, fried golden in olive oil and served with spicy sauce fra-diavolo

 

·          Fruit de mer Etouffe
Shrimp, crab and scallops with onion, celery, peppers and cajun spices in creole tomato sauce

 

·          Clams and Mussels Possilipo
Fresh bivalves poached in light broth with garlic, white wine, herbs and fresh plum tomatoes

·          Calamari and Scungilli Napolitano

Squid and conch stewed in white wine tomato consommé

 

Also available at additional cost:

·          Sushi

·          Raw and Cooked Seafood Bars

·          Carved Rack of Lamb

·          Whole Poached Salmon Display

·          Maryland Lump Crab Cakes with Cajun Remoulade

·          Smoked Salmon and Salmon Pastrami

·          Caviar with Frozen Vodkas

 

Reception

Appetizer (choose one)

·          Melon

Sliced melon in season with prosciutto di parma

 

·          Spinach Crepe

Four-leaf spinach crepe, topped with creamy mornay sauce

 

·          Mushroom Vol au Vent

Portobello, shiitake and crimini mushrooms, sautéed and flavored with cognac and cream

 

·          Pasta

Imported pasta of your choice

 

Salads (choose one)

 

 

·          Exotic Spring Salad

Red wine vinaigrette, romaine, red leaf, arugula and baby greens

 

·          Traditional Caesar
Hearts of Romaine, Parmesan, anchovies and garlic with toasted croutons

·          Composed Salad
Boston lettuce, radicchio, endive and Parmigiano Reggiano with balsamic vinaigrette

 

Main Courses (choose three)

 

·          Beef

-Prime ribs of blue ribbon beef, au jus

-Chateaubriand sliced with sauce béarnaise, oven roasted

(additional $10 per person)

 

·          Mixed Grill
Grilled petite filet mignon with capon wellington

      (additional $7.50 per person)

 

·          Poultry

-Baked Chicken Wellington
Breast of chicken wrapped around mushroom duxelle and
enveloped with flaky puff pastry over white wine and mushroom sauce

 

-Roasted French Breast of Chicken
Bathed in champagne and tarragon cream sauce

 

-Whole Breast of Chicken
Stuffed with wild rice and topped with herbed chicken velouté

 

-Chicken Cordon Blue
Breaded breast of chicken wrapped around baked ham and gruyère

 

·          Seafood

-Sautéed Shrimp Scampi
Served over saffron rice flavored with garlic, lemon, and white wine

 

-Poached Filet of Norwegian Salmon
Served with fresh dill sauce and sweet pepper garnish

 

-Baked Filet of Lemon Sole Florentine
Stuffed with spinach and mushrooms, topped with herb cream sauce

 

·          Surf and Turf
Grilled filet mignon with peppercorn sauce, lobster tail with lemon and

      butter (additional $15 per person)

 

Desserts

·          Tiered Wedding Cake

Baked and decorated to your specifications

 

·          Silver Trayed Mini Viennese

Miniature French and Italian pastries

Chocolate dipped strawberries

Cookies and fresh fruit display

 

·          Dessert Sampler (additional $7.50 per person)

An assortment of mousses, chocolates and berries served on a sauce-painted charger

 

·          Espresso, cappuccino and cordial bar

Open Bar
Five hour open bar includes premium, top shelf liquors, imported and domestic beers, champagnes, wines and our famous Martini Bar.