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The highlight of your celebration is the five-course dinner, which includes and appetizer, salad, intermezzo, entree and seasonal fruit flambé. The appropriate starch and chef’s selection of seasonal vegetables will accompany all gourmet entrees.

~ COCKTAIL RECEPTION ~
Select Six

(appropriate sauces and dips accompany the following Hors d’oeuvres)

Clams casino
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Miniature Crab Cakes
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Sea Scallops wrapped in bacon
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Miniature chicken cordon bleu
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Jumbo shrimp wrapped in bacon
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Oriental marinated beef skewers
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Skewered Italian antipasto
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Seafood Newburg puff pastry
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Cocktail franks in puff pastry
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Crab imperial stuffed mushrooms
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Chicken skewers with apricot glaze
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Asparagus tips wrapped in proscuitto

~ APPETIZER ~
Select One

Escarole soup
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Minestrone soup
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Cream of broccoli soup
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Roasted artichoke and tomato
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Penne pasta alla vodka sauce
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Tri-colored fussilli pasta salad
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Spring rolls with sweet n' sour
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Medley of seasonal fruit n' berries

~ SALAD ~
Select One

House Salad
Baby spring mix tossed with tomato, cucumber, red onion and seasoned croutons in our balsamic vinaigrette
~
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

~ INTERMEZZO ~
Select One

Lemon sorbet
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Raspberry sorbet
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Orange sorbet

~ GOURMET ENTREE ~
Select Three

Chicken Italiano
French cut chicken breast stuffed with proscuitto, smoked mozzarella and spinach, served in a porcini mushroom and fresh sage demi-glace, over parmesan risotto
~
Chicken Newburg
Stuffed with a shrimp and crabmeat Florentine and served with a roasted garlic and sherry, spinach cream sauce
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Chicken Vienna
Sautéed with spinach and tomatoes, topped with Muenster cheese, and finished with a roasted garlic sauce
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Pork Normandy
Roasted pork loin served with sliced apples and walnuts in an apple brandy demi-glace
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Veal Sinatra
Sautéed with jumbo lump crabmeat, shitake mushrooms, Sicilian olives and shrimp. Served in a sweetened bourbon sauce
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Veal Francaise
Lightly coated with egg batter and sautéed in a lemon garlic beurre blanc
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Seared Crab Cake
Pan seared crab cakes served with wild rice pilaf and sautéed baby vegetables dressed with a delicious lobster brandy sauce
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Scarlet Red Snapper
Pan-seared and served with a lump crabmeat and caper, scampi sauce. Accompanied by saffron risotto
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Chilean Sea Bass
Baked filet of Chilean sea bass encrusted with jumbo lump crab imperial. Served in a lemon pesto sauce with truffle potatoes
~
Shimp Josephine
Baked in a citrus butter. Served in a sherry buerre Blanc sauce with spinach aglio e olio and saffron risotto
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Filet Mignon
Char-grilled and served with grilled portabella mushroom cap, truffle potatoes and fried leeks in a port wine demiglace
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Filet Mignon and Lobster Tail
Char-grilled filet and poached lobster tail served with a béarnaise laced Marsala demi-glace and truffle potatoes
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Filet Mignon and Shrimp
Char-grilled filet stuffed with jumbo lump crabmeat and served with broiled jumbo shrimp
~
Prime Rib of Beef
Slow roasted in its natural juices, served with fresh vegetables and truffle potatoes