For our plated dinner service you may offer your guests a choice of up to three entrées. If offering a choice of entrées to your guests, an exact count is required and meal selections should be indicated on a separate spreadsheet.
Baked Stuffed Breast of Chicken
with New England Bread Pudding Stuffing, topped with a Cider Cream Sauce
Boston Baked Haddock
with Lemon Butter Sauce
Chicken Picatta
lightly breaded, in a sauce of Lemon, White Wine and Capers
Classic Chicken Cordon Bleu
with a Supreme Sauce
Roast Stuffed Chicken
Mozel with Bleu Cheese, Apple, Bacon, Shredded Cabbage and Caraway Stuffing, topped with a Riesling Sauce
Marinated Grilled Chicken Dijon
with an Orange Dijon Sauce
Marinated Grilled Tenderloin Tips
with a Caramelized Sweet Onion and Mushroom Sauce
Roasted Butterflied Tenderloin Steak
Au Poivre finished in a Peppered, Brandy Cream Sauce
New York Sirloin Steak
seasoned and grilled topped with mushroom sauce
Filet Mignon
Grilled 10oz Center Cut with a Red Wine Shallot Sauce
Thick Cut Pork Chop
Maple and Honey Marinated, Hickory Slow-Roasted
Boneless Lamb Loin
, sliced and seared served with Juniper Infused Au Jus and Currants
Fresh Atlantic Salmon
grilled and served with a Rich Beurre Blanc Sauce
Traditional Baked Stuffed Shrimp
with Seafood Stuffing, drizzled with Freshly Drawn Butter
Baked Stuffed Filet of Sole
with Spinach and Fennel Stuffing, Served with a Pernod Sauce
Pasta Primavera
with Marinara or Alfredo Sauces and Parmesan Cheese with a choice of Tortellini, Fusilli, Ravioli or Ziti
Grilled Vegetable
with Gourmet Ravioli drizzled with Pesto infused Oil
Surf and Turf
6oz filet mignon with red wine shallot sauce accompanied by two baked stuffed shrimp with freshly drawn butter or Substitute fresh lobster tail
Vegan, Vegetarian
Gluten-Free and other special dietary requests along with children’s meals available upon request.
Additionally, Our Chef Paul, will be happy to entertain your ideas for a
customized or ethnic menu.
As a reminder, all entrees prices include the aforementioned stationary hors d’oeuvres; butler passed hors d’oeuvres, salad, starch, vegetable, warm rolls and butter, an embellishment for your wedding cake and a complete coffee buffet.
