All Plated Dinners are served with Chef’s Selection of Vegetable,
Freshly Brewed Coffee, Decaf, Herbal Tea & Iced Tea,
Freshly Baked Dinner Rolls & Butter
Salads (choice of one)
Spring Greens
Cherry Tomatoes, Julienne Carrots, Cucumber and Shaved Onions with Balsamic Vinaigrette
Hearts of Romaine
Grated Parmesan Cheese, House-made Croutons and Creamy Caesar Dressing • $1.00 additional per guest
Baby Field Greens
With Toasted Walnuts, Crumbled Bleu Cheese & Raspberry Vinaigrette
$2.00 additional per guest
Appetizers
Shrimp Cocktail
with Spicy Tomato Salsa $6.00 additional per guest
Jumbo Lump Crab Cake
with Creole Mustard Sauce $6.00 additional per guest
Beef Steak Tomatoes with Fresh Mozzarella Cheese
with Chiffonade of Basil, Prosciutto Ham. Finished with a Garlic-Infused Olive Oil. $5.00 additional per guest
Plated Dinner Entrees
Roasted Beef Tenderloin
with a Wild Mushroom Ragout, Pesto Duchesse Potato
New York Strip Steak
Broiled with Steak Butter, Cajun or Montreal Seasoning. Maytag Bleu Cheese Cream Lyonnaise Potatoes
Halibut Filet “Osso Buco” Style
Tender Halibut Filet with Garlic, Tomatoes, and Fresh Vegetables
Roasted Chicken Breast Stuffed
with a Spinach-Feta Cheese, Peppercorn Parmesan Cream Sauce and Herb Rubbed Potatoes
Beef Medallion with Caramelized Shallot Cream Sauce
Twice-Baked Cheddar Cheese and Chive Potatoes (8 oz.)
Grilled Atlantic Salmon with Lemon Herb Sauce or Cajun Spice
Served with Wild Mushroom Risotto
Jumbo Lump Crabcakes
Served with Rice Pilaf
Veal Saltimbocca
Tender Veal Medallions Sautéed with Prosciutto, Tomato, Garlic, Sage
and Topped with Mozzarella and Served with Roasted Red Bliss Potatoes
Seared Chicken Breast with Proscuitto Cream Sauce
Served with Italian Polenta Cake
Rosemary Pork Loin with Peach Compote
Served with Potato Gratineé
Grilled Yellow Fin Tuna with a Mint Vinaigrette
Fresh Tuna Filet seared with a Light Spearmint Vinaigrette
with Roma Tomatoes Over Israeli Couscous
Vegetable Lasagna with a Garlic Cream & Marinara Sauce
Duo Entrees
Surf & Turf
Petite Filet of Beef Tenderloin with Rosemary Demi-Glace, Grilled Jumbo Gulf Shrimp with Chardonnay Butter Sauce, Pesto Mashed Potatoes
Fish & Fowl
Grilled Salmon with Saffron Cream Seared Chicken Breast with Caramelized Leeks and Couscous
Blue Hen Chicken
Tender Boneless Breast of Chicken, Topped with Jumbo Lump Crabmeat,
and Finished with a Mornay Sauce Saffron Rice Pilaf
