All entrees served with artisan rolls and whipped butter, coffee, tea, and assorted sodas
Sides
Seasonal Vegetable Medley
Green Beans Almandine
Baby Carrots with a Honey Glaze - add $1 per person
Roasted Cauliflower and Broccoli Florets
Sautéed Corn with Roasted Red Peppers
Roasted Red Bliss Potatoes with Fresh Lemon and Parsley
Boursin Whipped Potatoes
Smashed New Potatoes with Garlic and Herbs
Dauphinois Potatoes - add $1 per person
Parmesan Risotto Cakes with Wilted Spinach - add $1 per person
Sautéed Sweet and White Potato Medley
Twice Baked Duchess Potato
Traditional Rice Pilaf
Gemelli Pasta with a Pesto Cream, Artichoke Hearts and Roasted Red Peppers
Penne Pasta with a Rosa Sauce, Parmesan and Black Pepper
Entrees
Ricotta Stuffed Eggplant served in a Red Sauce
Grilled Filet Tips served with Bell Peppers and Red Onions over Rice
Pan Seared Chicken Scaloppine served with a Shallot Au Jus
Stuffed Pork Loin served with a Date Chutney
Baked Cod with Spinach and Crab in a Lemon Dill Beurre Blanc
Roasted Bone-in Italian Chicken with Garlic and Herbs
Lump Crab Cakes with Roasted Garlic Aioli and Creamed Spinach
Chicken Marsala with Cremini Mushrooms and Fresh Herbs
Pan Seared Pork Scaloppine with Apples and a Frangellico Cream
Baked Stuffed Chicken with Sweet Sausage and Mozzarella
Chicken Piccata with a Lemon Caper Cream Sauce
Orange Roughy with Japanese 7 spice and Swiss Chard in Sauce Bourride
Shrimp and Crab Linguine served with Sauce Newburg
Orecchiette Pasta with Boccolini, Garlic and Lemon
Cheese Tortellini with Scallops and Shrimp in Alfredo Sauce
Carving Station
Roasted Turkey Breast with Whole Grain Mustard
Honey Glazed Ham
Herb Marinated Beef Rib Eye with a Horseradish Cream
Mediterranean Stuffed Leg of Lamb with Prosciutto and Fresh Mozzarella
Slow Roasted Top Round of Beef with a Horseradish Cream
A 20% service charge and 6% sales tax will be applied