Banquet Dinner

Meat Selections

Beef Tenderloin Filet
Served with choice of béarnaise or mushroom sauce

New York Strip
House cut 12oz strip loin marinated in fresh herbs, garlic and red wine
topped with gorgonzola cheese and balsamic mushrooms

Prime Rib of Beef
Served with au jus and Horseradish cream

Frenched Berkshire Pork Chop
Finished with “hunter sauce” which is sautéed bacon, shallots, garlic, mushrooms and tomatoes reduced in red and sweet wine reduction

Honey Thyme Roasted
Veal Tenderloin Medallions Wild mushrooms pancetta natural jus

Maytag Bleu Cheese Crusted Veal chop
Served with veal jus

Veal Scallopini
Veal cutlets dredged in flour then sautéed to golden brown, deglazed with vermouth finished with a lemon caper butter sauce

Poultry

Chicken Orleans
Pan seared chicken breast topped with shrimp, artichokes, and sauce béarnaise

Chicken Forestiere
Grilled chicken breast topped with a flavorful mushroom forestiere sauce

Prosciutto Wrapped
Chicken Breast a la Florentine
Chicken breast stuffed with sautéed spinach, mushrooms, sun dried tomatoes and garlic wrapped with thinly sliced Proscuitto ham and finished with a fresh sage and Boursin Mornay sauce

Pan Seared
Free Range Breast of Chicken Wild mushroom Madeira jus

Pan Roasted Duck Breast
Served with quenelles of cranberry citrus relish finished with honey thyme balsamic pan sauce

 

Seafood Selections

Norwegian Salmon 3 way
With your choice of herb crusted, grilled or broiled and finished with beurre blanc

Prosciutto Wrapped Jumbo Shrimp
Served over capellini noodles and fresh spring vegetables and drizzled with fresh sun dried tomato basil butter sauce

Seared Fresh Jumbo Lump Crab Cakes
Served with a Chardonnay butter sauce

Grilled Fresh Chilean Sea Bass
Finished with a shiitake caper butter sauce

Filbert Crusted Tilapia
Placed on a citrus cream and garnished with a raspberry balsamic reduction

Fresh Canadian Pecan Crusted Walleye
Boneless filet encrusted in pecans and sautéed finished with citrus relish and beurre blanc

Herb Crusted Cod
Atlantic cod topped with fresh herbs and bread crumbs finished with a chardonnay butter sauce

 

Combinations

Land and Sea Duet
6 oz. Filet of Beef with cabernet rosemary essence and 3 prosciutto wrapped jumbo shrimp with sauce buerre blanc

Filet and Salmon Duet
4 oz. Filet of Beef with cabernet rosemary essence and a 4 oz. Filet of Salmon with a vodka orange butter sauce

Filet and Chicken Duet
4 oz. Filet of Beef with cabernet rosemary essence and a Grilled Chicken Breast

Filet and Sea Bass Duet
4 oz. Filet of Beef with cabernet rosemary essence and a 4 oz. sweet seared Sea Bass with a tequila lime sauce

Surf and Turf
Grilled filet of beef with a cabernet rosemary essence and a South African Rock Lobster Tail with a vanilla buerre blanc

All entrees are served with choice of house salad choice of dressings on the table,
rolls and butter and coffee & tea service. Includes chef’s choice fresh seasonal starch and vegetable.

Specialty salads available for $1.00 extra

Please inquire with chef to accommodate your party’s needs of
special menu items not listed or dietary issues.

All prices subject to change due to market fluctuations.

All prices are subject to 17% service charge and 5.5% sales tax

Vegetarian Entrée Selections

Eggplant Parmesan
Lightly breaded eggplant baked with mozzarella cheese and served over linguini pasta and pesto marinara sauce

Grilled Portabella Timbale
Capellini pasta, sautéed arugula, parmesan cheese, sun dried tomatoes and herb chardonnay butter sauce garnished with tobacco onions

Tempura tofu Soba
Delicately battered tofu accompanied with green tea soba noodles tossed with ginger, rice wine vinegar, sweet red peppers and scallions finished with red chili vinaigrette and topped with fried wontons

*All prices subject to 17% service charge and 5.5% sales tax*