Special Occasion Dinner Package

Please call for pricing and details

Cocktail Hour

Fruits + Fromage
Perfectly paired cheeses, fruits, and artisan breads

Wedges of artisan walnut pecorino, peppercorn pecorini, piacentinu with saffron, and caciocavallo ragusano cheese, wheels of garlic and herb boursin, gouda, morsels of havarti, cheddar, Muenster, and bleu cheese, accented with fresh berries and grapes

Olive and rosemary loaf, semolina twist, marble rye, French baguettes, medley of crackers, whipped butter, and infused oils

Hot & Cold Hors d’oeuvres Served Butler Style
Including but not limited to the following:
Arancini (Italian rice balls)
Assortment of perogies
Brie and apricot puff
Chicken and lemon grass spring roll
Cocktail franks
Crudite shooters
Mac and cheese triangles
Mini calzones
Mini reubens
Mozzarella triangles
Philly cheese steak spring rolls

Choice of Display
Select Fresh Seasonal Fruits or Grilled Marinated Veggies

Sliced cantaloupe, honeydew melon, watermelon, pineapple, strawberries, and seasonal berries

A savory harvest of fresh produce marinated and grilled to perfection

Sit Down Dinner Reception

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

Select One
Mesclun greens with red wine vinaigrette
Classic Caesar salad
**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

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

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

Premium open bar
Freshly brewed coffee, decaffeinated coffee, and tea
Assorted soft drinks

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