MAIN COURSE RECEPTION

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

FIRST COURSE

(Please Select One)

Classic Caesar
With our chef’s signature parmigiano Caesar dressing & homemade croutons

Mixed Baby Field Greens
Dressed with honey raspberry vinaigrette, Balsamic or House Italian

Greek Salad
Cured Greek Olives, Feta Cheese, Tomatoes, Cucumbers, and Mixed Greens, Dressed in a Feta Cheese Vinaigrette

Roasted Pear and Stilltin Salad
Mixed Baby Field Greens with Walnut Raspberry Vinaigrette and Garnished with Cranberries & Walnuts Additional $1.95 per person

INTERMEZZO

(Please Select One)

  • Mango Sorbet with Fresh Mint
  • 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

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

Herb Encrusted Flounder
Served with a Lemon Dill Sauce Or a Teriyaki Glaze

Stuffed Flounder Florentine
Fillet of Flounder Stuffed with Sautéed Spinach, Parmesan Cheese and topped with a Mornay Sauce

Vegetarian Options
vegetable and rice stuffed peppers, vegetable lasagna or eggplant primavera

Entrees are served with seasonal vegetables and a Choice of Roasted Red Potatoes, Duchess potatoes or Wild Rice

Second portions will be served directly following Entrée Service

TO ENHANCE YOUR ENTREE, MAY WE SUGGEST:

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 duet
A skewer of Grilled Shrimp Served with an Herbed Garlic Butter, Accompanied with a Teriyaki Glazed Salmon
$1.95 per person as a substitution

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

Maryland crab cake
Homemade pan fried lump crabmeat accompanied with fresh chopped peppers and onions served with cocktail and tartar sauce
$3.95 per person as a substitution

Maryland crab cake
Homemade pan fried lump crabmeat accompanied with fresh chopped peppers and onions served with cocktail and tartar sauce
$3.95 per person as a substitution

Veal Oscar
Veal medallion, served with asparagus, lump crab meat and béarnaise sauce
$3.95 as a substitution

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