Banquet Dinner Menu
All items are served with seasonal vegetables, fresh baked bread and a first course garden salad. Additional appetizers and/or additions to the standard salad are available at additional cost.
MEATS |
|
Slow Roasted Smoked Pit Ham Brushed with Vermont Maple Syrup |
28.00 |
| Grilled Center Cut Pork Loin Chop, Apple Cider Rosemary Demi Glace | 34.00 |
| Sage Rubbed Roast Pork Tenderloin | 34.00 |
| Grilled Cracked Pepper, Rosemary Top Sirloin Steak | 35.00 |
| Grilled New York Strip Steak with Sauteed Wild Mushrooms and Sauce Bearnaise | 37.00 |
| Seared Beef Tenderloin Medallions Au Poivre | 37.00 |
| Blackened Beef Tenderloin Medallions and Jumbo Shrimp with Boursin Cream Sauce | 38.00 |
| Roast Prime Rib with Rosemary Au Jus | 39.00 |
| Grilled Tenderloin of Beef with Savory Foie Gras Truffle Butter | 39.00 |
| Roast Dijon and Hazel Nut Crusted Rack of Lamb | 42.00 |
| POULTRY | |
| Sauteed Chicken Breast Medallions, Wild Mushroom Ravioli in Roasted Garlic Marsala Cream | 28.00 |
| Slow Roasted Turkey Breast with Herbed Pan Gravy | 28.00 |
| Maple Roasted Statler Chicken Breast, Cranberry Walnut Demi Glace | 30.00 |
| Roasted Teriyaki Glazed Chicken Breast with Grilled Pineapple Bermuda Onion Relish | 30.00 |
| Chicken Roulade, Spinach, Smoked Gruyere and Roasted Garlic Stuffed Breast | 30.00 |
| Baked Chicken Breast with Prociutto Ham, Vermont Cheddar and Asparagus En Croute | 32.00 |
| Seared Sliced Duck Breast, Grand Mariner Orange Demi Glace | 32.00 |
| Duck Two Ways, Confit of Leg with Thigh and Seared Breast and Grand Mariner Orange Demi Glace | 35.00 |
| SEAFOOD | |
| Seared Salmon Fillet with Balsamic Caramelized Fennel and Roasted Corn | 34.00 |
| Boursin Stuffed Salmon Fillet Wrapped in Applewood Smoked Bacon, Dressed with Cajun Spiced Remoulade | 34.00 |
| Pepper Seared Ahi Tuna with Spiced Mango Coulis and Sesame Ponzu Sauces | 34.00 |
| Seafood Stuffed Sole Fillets with Sherried Lobster Veloute | 35.00 |
| Sole Fillets Stuffed with Shrimp, Crab and Smoked Gruyere Cheese with Sherried Lobster Veloute | 37.00 |
| Cracked Black Pepper Shredded Potato Encrusted Halibut with Sauce Maltese | 38.00 |
| Lobster Tail Broiled with Savory Herb, Lemon, and Garlic Butter | Market |
| VEGETARIAN | |
| Spinach Fettuccini Marinara | 24.00 |
| Grilled Vegetable Portabella Mushroom Napoleon | 25.00 |
| Herbed Parmesan Risotto, Sauteed Baby Spinach, Grape Tomatoes and Julienne Summer Squash | 25.00 |
| Sauteed Julienne Vegetables and Wild Mushroom Ravioli in Alfredo Sauce | 26.00 |
| Saffron Risotto with Sauteed Asparagus, Wild Mushrooms and Roasted Red Peppers | 34.00 |
For your party we ask you to select 2-3 entrees to offer your guests. For groups over 20 we require an entree count be provided to the chef no later than 5 days before the event.
Buffet items and pricing also available.
Don't forget Hors D'oeuvres!
Pricing may change and is subject to 9% state tax
and an
20% service charge.
