Banquets

HORS D'OEUVRES

~ Cold Crudite w/dip ~ Fresh Mozzarella and Roasted Red Pepper ~ Chicken Teryaki ~ ~ Mini Reubens ~ Sea Scallops in Bacon ~ Pigs-in-a-Blanket ~ Bruschetta ~ Mini Quiche ~ Marinated Asparagus wrapped in prosciutto ~ Nova Canapes ~ Tossed Garden Greens, Bread and Butter ~

ENTREES (Choice of)

~ Sliced Filet Mignon with Truffle Sauce, served with Roasted New Potatoes and Fresh Vegetables.

~ Seafood Combo, Shrimp, Scallops and Stuffed Fillet of Sole topped with breadcrumbs and whole butter and baked, served with New Red Potatoes and fresh vegetables.

DESSERT

~ Flourless Godiva Torte with Fresh Raspberries, Raspberry Sauce, Creme Anglaise and Whipped Cream

SAMPLE LUNCH MENU

~ TOSSED GARDEN GREENS (Balsamic Vinaigrette) Hot Bread and Butter

CHOICE OF

~ Sliced London Broil (marinated and grilled then sliced medium rare to medium) topped with mushroom demi-glace, served with roasted garlic mashed, fresh vegetables.

~ Boneless Breast of Chicken Sallee Tee, (batter dipped and sauteed with white wine, lemon juice, artichoke hearts, chopped roma tomatoe and prosciutto, served with herb rice and fresh vegetables.

~ Broiled seafood combination, (shrimp, jumbo sea scallops and fillet of sole, topped with breadcrumbs and cooked with whole butter, white wine and fresh lemon juice) served with herb rice and fresh vegetables.

~ Pasta Primavera with Farfalle Pasta, fresh seasonal vegetables sauteed with fresh garlic, chopped tomatoe in a delicious light cream sauce