The highlight of your celebration is the five course dinner which includes and appetizer, salad, intermezzo, entree and seasonal fruit flambe. All gourmet entres will be acompanied by the appropriate starch and chef's selection of seasonal vegetables.

Cocktail Reception
select six
The following Hors d'oeuvres are accompanied by appropriate sauces and dips

  • Clams casino
  • miniature Crab Cakes
  • Sea Scallops srapped in bacon
  • Miniature chicken cordon bleu
  • Jumbo shrimp wrapped in bacon
  • oriental marinated beef skewers
  • skewered italian antipasto
  • seafood newburg puff pastry
  • cocktail franks in puff pastry
  • crab imperial stuffed mushrooms
  • chicken skewers with apricot glaze
  • asparagus tips wrapped in proscuitto

    • Appetizer
    select one

  • escarole soup
  • minestrone soup
  • cream of broccoli soup
  • roasted artichoke and tomato
  • penne pasta alla vodka sauce
  • tri-colored fussilli pasta salad
  • spring rolls with sweet n' sour
  • 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 vinairette


  • 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
  • Rasberry sorbet
  • Orange sorbet

    • Gourmet Entree
    select three

  • Chicken Italiano - French cut chicken breast sutffed 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. Served with a roasted garlic and sherry, spinach cream sauce

  • Chicken Vienna - sauteed with spinach and tomatoes. Topped with Muenster cheese, and finished with a roasted garlic sauce

  • Pork Normandy - Roasted pork loin served with sliced apples and walnuts in an apple brandy demi-glace

  • T-Bone of Veal - Char-grilled then smothered with sauted portabella mushrooms. Finished in a port wine balsamic vinegar reduction

  • Veal Sinatra - sauteed with jumbo lump crabmeat, shitake mushrooms, Sicilian olives and shrimp. Served in a sweetened bourbon sauce

  • Veal Francaise - Lightly coated with egg batter and sauteed in a lemon garlic beurre blanc

  • Seared Crab Cake - Pan seared crab cakes served with wild rice pilaf and sauteed baby vegetables dressed with a delicious lobster brandy sauce

  • Scarlet Red Snapper - Pan-seared and served with a lump crabmeat and caper, scampi sauce. Accompanied by saffron risotto

  • 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

  • Filet Mignon - Char-grilled and served with grilled portabella mushroom cap, truffle potatoes and fried leeks in a port wine demi-glace

  • Filet Mignon and Lobster Tail - Char-grilled filet and poached lobster tail served with a bearnaise laced Marsala demi-glace and truffle potatoes

  • 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 it's natural juices, served with fresh vegatables and truffle potatoes

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