Sit Down Dinner

Please call for pricing and details

Appetizer
Select One
Martini caprese: juicy grape tomatoes and fresh mozzarella in garlic basil pesto, served in a petite-stem cocktail glass
Portobello Napoleon: sautéed baby spinach and roasted red bell peppers baked into the center of a large portobello mushroom, blanketed with melted mozzarella cheese and caramelized onions, on a bed of greens infused with balsamic vinaigrette
Roasted vegetables in puff pastry: over field greens with walnuts, cranberries, and a raspberry vinaigrette
Butternut squash ravioli in a brown butter sage sauce

Salad
Select One
Classic Caesar salad
Mesclun greens with red wine vinaigrette
**Beet salad: red and yellow roasted beets, goat cheese, pine nuts, and pea shoots, with a shallot vinaigrette – additional cost per person
**Shrimp and crab orzo: (served chilled or warm) baby shrimp, lump crab, fire roasted red peppers, asparagus spears, and fresh herbs blended with orzo, over arugula – additional cost per person

Entrées
Select Three
Pre-count due 10 days prior to event
Filet of Sole Stuffed with Lobster + Lump Crab with a citrus butter sauce and fresh lemon
Ginger-Infused Salmon with a honey teriyaki glaze
Breast of Chicken Topped with Lump Crab in a roasted tomato béarnaise sauce
Herb Roasted French Breast of Chicken in a sherry reduction
Roulade of Chicken Florentine with spinach and Boursin cheese, charred tomato velouté sauce
Slow Roasted Prime Rib of Beef au jus, with a side of spicy horseradish sauce
Sliced roasted NY strip steak with wild mushroom sauce
Penne pasta in a vodka blush sauce
**8 oz. Center-Cut Filet Mignon paired with a port wine demi glace – additional cost per person 
**Filet of Mahi Mahi with mango salsa fresca – additional cost per person
**10 oz. cowboy cut pork chop with an apple bacon demi glace – additional cost per person
All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter

Desserts
Dessert pedestal: three sweet tiers of petit indulgences served at each table: strawberries dipped in dark chocolate, cream puffs, éclairs, Napoleons, and freshly filled cannolis

Refreshments
Freshly brewed coffee, decaffeinated coffee, and tea
Assorted soft drinks

(Menu version 18-1 – menu details are subject to change)