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Menus designed by our chef
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BANQUET DINNER
(Minimum 50 people – Saturday 100 people)
Salads
Choice of Garden or Caesar
Entrees
(Choice of Three for Group)
Breast of Chicken Cordon Bleu
Grilled Chicken Bruschetta
Herb Stuffed Breast of Chicken
Breast of Chicken Saltimboca
Grilled Boneless Pork Chops with Red Onion Confit
Roasted NY Sirloin of Beef with Port Wine Demi-Glaze
Roast Prime Rib of Beef Au Jus
Charbroiled Filet Mignon with Mushroom Caps
Broiled Stuffed Fillet of Flounder
Fillet of Sole
Horseradish Crusted Salmon
Boston Cracker Crusted Scrod
Dessert
(Choice of One for Group)
NY Cheesecake Apple Pie
Carrot Cake Special Occasion Cake
Strawberry Shortcake Chocolate Mousse
Includes Red Bliss Potatoes, Seasonal Vegetables, Dinner Rolls,
Coffee, Tea and Iced Tea
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