Click Here for a Printable Version
~ APPETIZER COURSE ~
select one
Escarole Soup Minestrone Soup
Cream of broccoli Soup Roasted Artichoke and Tomato
Penne Pasta alla vodka sauce Tri-colored fussilli pasta salad
Medley of seasonal fruit and berries Spring rolls with sweet & sour
~ SALAD COURSE ~
House Salad or Classic Caesar Salad
~ DINNER ENTREES ~
select four entrees
(all entrees are accompanied by Italian rolls and butter)
Rigatoni Pasta
With sun-fried tomatoes and Parmesan cheese sautéed with garlic, olive oil and fresh basil
~
Chicken Villari
Sautéed with broccoli, cauliflower and julienne bell peppers in white wine cream sauce
~
Pork Italiano
Sautéed with broccoli rabe and red roasted peppers topped with sharp provolone cheese
~
Chicken Piccante
Sautéed with fresh mushrooms in a traditional white wine, lemon and butter sauce
~
Chicken Casa Mia
Sautéed with broccoli, plum tomatoes, and mushrooms in a white wine sauce
~
Veal Sorrento
Sautéed with fresh mushrooms in our marinara sauce topped with provolone
~
Broiled Salmon
Served in a fresh lemon, butter and garlic sauce
~
Penne Pasta
In our homemade tomato and basil cream sauce
~
Baked Flounder
Stuffed with fresh seasoned spinach
~
Bowtie Pasta
In our homemade pomidori sauce
~VEGETABLES~
select one
Fresh Green Beans with pimento Broccoli, Cauliflower and Carrot medley
Fresh Vegetable Medley Fresh Green Beans amandine
~ STARCH ~
select one
Potato au gratin Wasabi mash quenelle
Rice pilaf with wild rice blend Seasoned oven roasted potatoes
~ DESSERTS ~
select one
Light side of the moon Dark side of the moon
New York cheesecake Chocolate mousse and fresh whipped cream
Tiramisu Ice cream parfait Rainbow sherbert
~ BEVERAGES ~
Hot brewed tea
Freshly brewed coffee
Freshly brewed decaffeinated coffee
~ OPTIONAL CARVING STATION ~
Boneless roasted turkey in vegetable pan gravy
$2.00 per person
~
Roasted top round of beef in a merlot demi-glace
$2.50 per person
~
Prime rib of beef au jus
$4.00 per person
Please add 20% gratuity and 7% New Jersey state sales tax
|
Click Here for a Printable Version
~ APPETIZER COURSE ~
select one
Escarole soup Minestrone soup
Cream of broccoli soup Roasted artichoke and tomato
Penne pasta alla vodka sauce Spring rolls with sweet and sour
Tri colored fussilli pasta salad Medley of seasonal fruit and berries
~ SALAD COURSE ~
select one
House salad
Baby spring mix, romaine lettuce, tomato, cucumber, red onion and seasoned croutons tossed in our creamy balsamic vinaigrette dressing
~
Classic Caesar salad
Seasoned croutons and red roasted peppers added to crisp romaine lettuce tossed with our homemade Caesar dressing, topped with shaved Romano cheese
~ DINNER ENTREES ~
select three entrees
(all entrees are accompanied by vegetable medley, twice baked potato, Italian rolls and butter)
Char-broiled Ten Ounce Filet Mignon
Draped with a merlot demi-glace 28
~
Char-broiled Eight Ounce Filet Mignon
and Crabmeat Imperial Stuffed shrimp served with béarnaise 32
~
Char-broiled Eight Ounce Filet Mignon
and Petite Lobster Tail Served with fresh lemon and drawn butter 34
~
Prime Rib of Beef
Fourteen ounce cooked to perfection, slow roasted in it own juices 27
~
Veal Parmigiana
Topped with basil marinara sauce and mozzarella cheese served with linguine 25
~
Veal Francaise
Lightly dipped in egg batter, sautéed in a traditional white wine, lemon and butter sauce 26
~
Veal Sinatra
Sautéed with shrimp, jumbo lump crabmeat, shitake mushrooms and Sicilian olives, finished with a sweetened bourbon veal demi-glace 30
~
Veal Rolatini
Rolled with seasoned spinach and jumbo lump crabmeat finished in a veal demi-glace 29
~
Chicken Parmigiana
Topped with basil marinara sauce and mozzarella cheese served with linguine 23
~
Chicken Breast
Sautéed in virgin olive oil and topped with a delicious tarragon Dijon sauce 23
~
Fresh Cut Chicken Italiano
Stuffed with prosciutto, smoked mozzarella and spinach, served in a porcini mushroom and fresh sage demi-glace, over Parmesan risotto 26
~
Chicken Vienna
Sautéed with fresh spinach and tomato, topped with
muenster cheese then finished in a roasted garlic sauce 25
~
Chicken Cordon Bleu
Stuffed with cappicola and cheese served with a Madeira wine mushroom sauce 24
~
Fresh Flounder
Stuffed with seasoned spinach, broiled to perfection and finished in a mornay sauce 25
~
Fresh Salmon
Served in a fresh lemon, butter and garlic sauce 26
~
Broiled Jumbo Gulf Shrimp
Stuffed with jumbo lump crabmeat imperial 27
~
Baked Jumbo Lump Crab Cake
Served with our old bay tartar sauce 27
~ DESSERTS~
Light side of moon Dark side of moon
New York cheesecake Chocolate mousse and fresh whipped cream
Tiramisu Ice cream parfait Rainbow sherbert
~ BEVERAGES ~
Hot brewed tea
Freshly brewed coffee
Freshly brewed decaffeinated coffee Please add 20% gratuity and 7% New Jersey state sales tax |
