Please choose one Salad and one Entree for your group

Choice of Salads:

Pear, stilton, chicory and spinach salad with sherry vinaigrette

Romaine lettuce with oranges, walnuts, and pomegranate seeds with citrus vinaigrette

Baby lettuce with goat cheese, toasted hazelnuts and hazelnut vinaigrette

Entrees:

Orange and Madeira glazed chicken breasts, orzo pilaf, and yellow and green squash sauté

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Chicken roulades with ricotta, walnuts, and apricots, drizzled with an apricot apple jack reduction sauce, with rice pilaf, and vegetable sauté

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Oven roasted Cornish game hens with a red raisin sauce, wild rice pilaf, and lemon green beans

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Dijon peppercorn crusted baron of beef, garlic mashed potatoes, au jus, and mixed baby vegetables

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Ginger glazed pork medallions, star anise sweet potato casserole & steamed baby bok choy

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Pork tenderloin roulades, corn bread stuffing, winter squash filled with cranberry rice, and

almond green beans

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Individual salmon filets en croute with lemon cream sauce, rice and asparagus spears

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Herb crusted beef tenderloin filet, potato gratin, and asparagus spears with red wine mushroom sauce

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The Grand Buffet – Brandied shallot roasted whole turkey, and mustard glazed ham, or Dijon peppercorn crusted baron of beef, corn bread stuffing, mashed potatoes and gravy, or potato gratin, baked sweet potatoes, or honey parslied carrots, green beans

~ for two entrees                 ~ With three entrees

(Must be served for 30 or more persons)

Service and rentals are an additional charge.   

We can happily custom design your menu choices for table’s service.