HOT HORS D’OEUVRES |
| Tender steak and mushrooms served on a skewer with a Jameson whiskey glaze |
| Beef tenderloin on a crostini, served with a port wine demi-glaze and bleu cheese crumbles |
| Tender beef and pork meatballs served in a traditional gravy |
| Delicious chicken bites, lightly breaded and stuffed with creamy Swiss cheese and Canadian style ham |
| Tender chicken wrapped in applewood smoked bacon with a fresh jalapeño kick |
| Shrimp wrapped in applewood smoked bacon with a fresh jalapeño kick |
COLD HORS D’OEUVRES |
| An assortment of cheeses served alongside crackers with fresh fruit garnish |
| Fresh seasonal fruit drizzled with a raspberry glaze |
| Diced tomatoes, fresh basil and light garlic atop toasted crostinis, finished with Parmesan cheese |
| A blend of chickpeas and tahini with roasted garlic and fresh lemon; served with grilled pita bread and extra virgin olive oil |
| Display of the following finger sandwiches on various breads: Turkey and Provolone, Turkey Salad with Walnuts and Cranberries, Roast Beef and Aged Cheddar |
| Delicious gulf shrimp served with lemon wedges and cocktail sauce |
ENTREES |
POULTRY |
| Grilled chicken breast topped with a savory garlic cream sauce; served with wild rice pilaf, sautéed vegetables, roll and butter. |
| Chicken breast stuffed with spinach, feta and herbs topped with a white wine sauce; served with wild rice pilaf, sautéed vegetables, roll and butter. |
SEAFOOD |
| Flaky tilapia fillet, lightly seasoned and topped with a delicate lemon caper sauce; served with wild rice pilaf, sautéed vegetables, roll and butter. |
BEEF |
| Steak seasoned to perfection and topped with a port wine demi-glaze; served with mashed potatoes, sautéed green beans, roll and butter. |
| Tender steak lightly peppered and grilled, served on a bed of bacon, walnuts, garlic and onions with a port wine reduction; served with mashed potatoes and sautéed green beans, roll and butter. |
| Beef tenderloin with a port wine demi, paired with chicken breast in a garlic cream sauce; served with mashed potatoes, sautéed green beans, roll and butter. |
PASTA |
| Tender chicken with a fresh lemon cream sauce atop a bed of penne pasta; served with Caesar Salad, roll and butter. |
| Tender chicken with garlic, baby spinach and sun-dried tomatoes tossed with penne pasta in a creamy Parmesan sauce; served with Caesar Salad, roll and butter. |
| Tender chicken and penne pasta tossed with a fresh basil cream sauce; served with Caesar Salad, roll and butter. |
| Tender chicken and bowtie pasta tossed with a savory, chipotle cream sauce; served with Caesar Salad, roll and butter. |
| Tender pasta pouches filled with fresh pears and a blend of Grana Padano, Ricotta, Robiola and Taleggio cheeses with caramelized onions and mushrooms in a cream sauce |
| Porcini, Champignon and Shitake mushroom stuffed raviolis sautéed with a grilled squash medley with caramelized onions and mushrooms in a cream sauce |
A side salad may be added to Poultry, Seafood and Beef entrées for as little as $2.95. |
SIDE SALADS |
| Romaine lettuce with shaved parmesan; served with a creamy Caesar dressing and housemade croutons |
| Fresh field greens with sun-dried cranberries and currants; served with a tangerine balsamic vinaigrette dressing |
| A blend of baby field greens with diced tomatoes, shredded cheddar, red onions and housemade croutons; served with your choice of dressing |
| A wedge of crisp iceberg lettuce topped with chunky bleu cheese dressing, diced tomatoes and bleu cheese crumbles |
For a customized special event menu, please contact us.
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