MAIN COURSE RECEPTION

A chilled champagne toast will always provide a delightful start to your reception.

FIRST COURSE

(Please Select One)

Seasonal Fruit Fantasy
A mélange of Fresh Fruits presented in a Chocolate Dipped Wafer Cup; drizzled with Raspberry Coulis Sauce and garnished with Fresh Strawberry and Mint Leaf

Sliced Melon and Prosciutto
Splayed Melon Fingers interlaced with Imported Prosciutto garnished with Coconut and Lime Wedge

Rigatoni al Filetto di Pomodoro
Plum Tomatoes simmered with Prosciutto and Onions and served with Fresh Basil and Garlic Bread

Penne Alla Vodka
Fresh Tomatoes and Cream with a Splash of Vodka served with Fresh Basil and Garlic Bread

Soups

  • Tortellini en Brodo
  • Mushroom Bisque
  • Italian Wedding Soup
  • Minestrone Soup
  • Your Own Soup Selection (Subject to Surcharge)

May we suggest a customized soup selection or Jumbo Shrimp Cocktail (Additional Charges Apply)

SECOND COURSE

(Please Select One)

Classic Caesar
With our Chef’s Signature Parmigiano Caesar Dressing and Croutons

Mixed Baby Field Greens
Dressed with Raspberry Walnut Vinaigrette, Balsamic or House Italian Dressing

Greek Salad
Mixed Greens, Feta Cheese, Cured Greek Olives, Tomatoes, Cucumbers in a Lemon Parsley Vinaigrette

Caprese Salad  
Homemade Mozzarella layered with Fresh Garden Tomatoes and Baby Greens drizzled with Balsamic Vinaigrette

Individual Antipasto Salad
Cured Meats and Aged Provolone Cheese over Baby Greens

INTERMEZZO

(Please Select One)

  • Blackberry Cabernet Sorbet with Fresh Berry Garnish
  • Lemon Sorbet with Crème De Menthe
  • Raspberry Sorbet with Fresh Berry Garnish

DINNER ENTREES

(Please Select Three)
Orders will be Taken at the Table

Chateaubriand
Marinated Tenderloin of Beef, roasted to perfection and served with Forestiere Sauce

Roast Prime Rib of Beef
Seasoned Rib Eye, marinated and roasted, gently cut away from the Rib Bone and served with Jus Lie

Chicken Marquis
Tender Breast stuffed with Spinach, Provolone and Roasted Red Peppers, with Sauce Maison

Chicken Francaise
Lightly Egg-battered Breast, pan sautéed with a Buttery Lemon and Wine Sauce

Chicken Marsala
Marinated, Grilled Breast of Chicken served with Marsala Wine Sauce and Sautéed Portabella Mushrooms

Free Range Chicken
A Herb-Encrusted Organic Breast served with Orange Glaze

Lady Di Chicken
A Creamy Blend of Boursin Cheese, Broccoli, and Roasted Red Peppers, wrapped and baked in a Pastry Shell
with Mango Sauce

Stuffed Flounder
Filet of Flounder stuffed with Crabmeat, and topped with Seasoned Breadcrumbs; served with Lobster Sauce

Norwegian Salmon
Herb Encrusted with Lemon Dill Sauce or a Teriyaki Glaze

Tilapia
Baked Tilapia with Sauce Provençale

Entrees will all be served with Fresh Seasonal Vegetable and a choice of Roasted Red Potatoes, Duchess Potatoes or Rice Pilaf

Second portions will be served directly following Entrée Service

TO ENHANCE YOUR ENTREE, MAY WE SUGGEST:

Surf & Turf
Perfectly prepared Chateaubriand and succulent Lobster Tail Combination, complimented by Forestiere Sauce and Melted Butter (Available at Market Price)

New Zealand Rack of Lamb
Delicately Baked and Served on the bone, accompanied by a Mango Glaze (Surcharge Applies)

Red Snapper
Oven Roasted Red Snapper Filet Served with a Sauce of Tomatoes, Onions, Garlic, and Herbs (Surcharge Applies)

Seafood Combo
Grilled Shrimp, Seared Scallops, and Flounder Stuffed with Crabmeat, served with a Creamy Garlic Herb Sauce (Surcharge Applies)

Chilean Sea Bass
Pan Seared and Potato Encrusted, served over Herb Rice with Sauce Provencale (Surcharge Applies)

CUSTOM RECEPTION MENU

Private Consultations Available with Our International Executive Chef

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