Sample Menus
Lunch: Typical Party Menus
Lunch Menu #1
Passed appetizer:
(add $6.99)
- Mushroom rounds
Salad
- Caesar salad
Entrée choice of:
- Pasta Laporta with Italian sausage, red and green peppers and a rich marinara sauce
- Chicken Piccata topped with capers, white wine and lemon butter sauce served over herb and olive oil linguine
Dessert choice of:
- New York style cheesecake
$33.99 per person
Lunch Menu#2
Passed appetizer choice:
(add $7.99)
- Brie and goat cheese bruschetta
- Hummus with olive tapenade on cucumber
Salad
- Mixed garden greens vinaigrette
Entrée choice of:
- Herb and almond encrusted fillet of tilapia topped with cucumber yogurt berre blanc served with jasmine rice
- Seared scaloppini of pork tenderloin with flash fried leeks, garlic butter demi glaze served with herb roasted potato
- Chicken Envoltine, chicken breast stuffed with red pepper, spinach and feta, wrapped with smoked Applewood bacon and a thyme cream reduction served herb roasted potato
Dessert choice of:
- Old fashioned buttermilk glazed carrot cake
- Kahlua infused tiramisu
$36.99 per person
Lunch Menu #3
Passsed appetizer choice:
(add $8.99)
- Chicken & bell pepper kabobs
- Ham & cheese in puff pastry
Salad
- Mixed garden greens Vinaigrette
Entrée choice of:
- Salmon fillet with topped with roasted corn and red bell pepper relish white wine and lemon garlic sauce served with parmesan rice cake and seasonal vegetable
- Seared pork tenderloin medallions, mixed mushrooms and black peppercorn cream herb roasted potato and seasonal vegetable
- Chicken and seared prosciutto tossed in penne pasta with spinach and a tarragon cream sauce
- Warm apple cobbler
- Strawberry Fleurette ˜ puff pastry a bed of caramel with fresh strawberries and whipped cream
- Chocolate whiskey cake with vanilla ice cream
- Add ice cream $1.99
Dessert choice of:
$39.99
Lunch Menu #4
Passsed appetizer choice:
(add $9.99)
- Garlic flatbread tomato and guacamole
- Mini onion and blue cheese phyllo tartlet
Soup or salad choice:
- Mesclun greens with Daikon radish, beets, sautéed oyster mushrooms, and pear emulsion
- Custom select soup of the day
Entrée choice of:
- Mahi Mahi fillet over jasmine rice with a spicy green coconut curry broth with sweet peppers and cilantro
- Grilled New York Strip Steak with caramelized onions in Dijon mustard demi-glace served with garlic, herb roasted potato and seasonal vegetable
- Tuscan style chicken topped with beefsteak tomato, fresh basil, and mozzarella cheese garlic butter sauce served with herbed linguini
- Old fashioned buttermilk glazed carrot cake
- White coconut cake with pineapple and butter cream icing
- Marquise au chocolate with Grand Marnier sauce
- Add ice cream $1.99
Dessert choice of:
$49.99
Lunch Menu #5
Passed appetizer choice:
(add $12.99)
- Garlic Shrimp wrapped in snow pea
- Beef tenderloin tip shish kabob
Soup or salad choice of:
- Harvest salad with ginger dressing, corn kernels and dates
- Custom select soup of the day
Entrée choice of:
- Grilled filet mignon topped with Roquefort blue cheese, and finished with demi-glace fresh asparagus and chive whipped potatoes
- Seared swordfish steak, sautéed fresh spinach jalapeño cream sauce served with brie stuffed rice cake
- Pan seared 12oz pork loin chop with sautéed granny smith apples, caramelized onions maple bourbon glaze served with herb roasted potato and seasonal vegetable
- Strawberry Fleurette ˜ puff pastry a bed of caramel with fresh strawberries and whipped cream
- Warm apple cobbler served with cinnamon ice cream
- Chocolate Mousse cake Godiva liquor soaked cake layered with chocolate mouse and fresh whipped cream
- Add ice cream $1.99
Dessert choice of:
$55.99
Lunch Menu #6
Seated appetizers choice
(add $16.99)
- Mushrooms in puff pastry with red bell pepper sauce
- Herb grilled lamb chop with garlic mint butter
- Jumbo lump crabcake with asparagus
Salad
- Mesclun greens with Daikon radish, beet chips, and white truffle oil, sauteed oyster mushrooms and pear emulsion
Entrée choice of:
- Roasted Quail stuffed with goat cheese morel mushrooms and a sweet huckleberry reduction with Yukon gold parsley potato and roasted Brussels sprouts
- Fresh Maine Lobster tail medallions tossed with in house made tagliatelle pasta and Amontillado cream sauce-served with sauteed spinach and fresh tomato
- Lemon Veal Scaloppini sauteed with shallots and fresh garlic and a lemon butter white wine sauce grilled asparagus wrapped in roasted red bell pepper and herb roasted potato
- Warm blueberry cobbler wild Maine baby blueberries with vanilla ice cream
- Cappuccino cheese cake with a chocolate crisp crust and chocolate ganache
- Italian Cream Cake Triple layer cake with walnuts, bananas and pineapple and a cream cheese butter cream icing
- Chocolate Lava cake served warm with vanilla ice cream
Dessert choice of:
$65.99 per person
Dinner Menu #1
Basic Group Dinner
Passed appetizer:
(add 6.99)
- Mushroom rounds
Salad
- Caesar salad
Entrée choice of:
- Pasta Laporta with Italian sausage, red and green peppers and a rich marinara sauce
- Chicken Piccata topped with capers, white wine and lemon butter sauce served over herb and olive oil linguine
Dessert
- New York style cheesecake
$39.99 per person
Dinner Menu #2
Sample Selection
Passed appetizer choice:
(add $7.99)
- Brie and goat cheese bruschetta
- Hummus with olive tapenade on cucumber
Salad
- Mixed garden greens vinaigrette
Entrée choice of:
- Herb and almond encrusted filet of tilapia topped with cucumber yogurt berre blanc served with jasmine rice
- Seared scaloppini of pork tenderloin with flash fried leeks, garlic butter demi glaze served with herb roasted potato
- Chicken Envoltine, chicken breast stuffed with red pepper, spinach and feta, wrapped with smoked Applewood bacon and a thyme cream reduction served herb roasted potato
Dessert choice of:
- Old fashioned buttermilk glazed carrot cake
- Kahlua infused tiramisu
$43.99 per person
Dinner Menu #3
Chef’s Choice
Passed appetizer choice
:
(add $10.99)
- Chicken & bell pepper kabobs
- Ham & cheese en croute
Salad
- Mixed garden greens Vinaigrette
Entrée choice of:
- Salmon fillet with topped with roasted corn and red bell pepper relish white wine and lemon garlic sauce served with parmesan rice cake and seasonal vegetable
- Seared pork tenderloin medallions, mixed mushrooms and black peppercorn cream herb roasted potato and seasonal vegetable
- Chicken and seared prosciutto tossed in penne pasta with spinach and a tarragon cream sauce
- Warm apple cobbler
- Strawberry Fleurette ˜ puff pastry a bed of caramel with fresh strawberries and whipped cream
- Chocolate whiskey cake
- Add ice cream $1.99
Dessert choice of:
$49.99
Dinner Menu #4
Chef’s Choice
Passed appetizer choicce:
(add $11.99)
- Garlic flatbread tomato and guacamole
- Mini onion and blue cheese phyllo tartlet
Soup or salad choice:
- Mesclun greens with Daikon radish, beets, sautéed oyster mushrooms, and pear emulsion
- Custom select soup of the day
Entrée choice of:
- Mahi Mahi fillet over jasmine rice with a spicy green coconut curry broth with sweet peppers and cilantro
- Grilled New York Strip Steak with caramelized onions in Dijon mustard demi-glace served with garlic, herb roasted potato and seasonal vegetable
- Tuscan style chicken topped with beefsteak tomato, fresh basil, and mozzarella cheese garlic butter sauce served with herbed linguini
- Old fashioned buttermilk glazed carrot cake
- White coconut cake with pineapple and butter cream icing
- Marquise au chocolate with Grand Marnier sauce
- Add ice cream $1.99
Dessert choice of:
$55.99
Dinner Mennu #5
Chef’s Prime Selection
Passed appetizer choice
(add $16.99)
- Garlic Shrimp wrapped in snow pea
- Beef tenderloin tip shish kabob
Soup or salad choice:
- Harvest salad with ginger dressing, corn kernels and dates
- Custom select soup of the day
Entrée choice of:
- Grilled filet mignon topped with Roquefort blue cheese, and finished with demi-glace fresh asparagus and chive whipped potatoes
- Seared swordfish steak, sautéed fresh spinach jalapeño cream sauce served with brie stuffed rice cake
- Pan seared 12oz pork loin chop with sautéed granny smith apples, caramelized onions maple bourbon glaze served with herb roasted potato and seasonal vegetable
- Warm apple cobbler
- Strawberry Fleurette ˜ puff pastry a bed of caramel with fresh strawberries and whipped cream
- Chocolate Mousse cake Godiva liquor soaked cake layered with chocolate mouse and fresh whipped cream
- Add ice cream $1.99
Dessert choice of:
$65.99
Dinner Menu #6
Chef’s personal recomendation
Seated appetizer choice:
(add $18.99)
- Mushrooms in puff pastry with red bell pepper sauce
- Herb grilled lamb chop with garlic mint butter
- Jumbo lump crabcake with asparagus
Salad
- Mesclun greens with Daikon radish, beet chips, and white truffle oiled sauteed oyster mushrooms and pear emulsion
Entrée choice of:
- Roasted Quail stuffed with goat cheese morel mushrooms and a sweet huckleberry reduction with Yukon gold parsley potato and roasted Brussels sprouts
- Fresh Maine Lobster tail medallions tossed with in house made tagliatelle pasta and Amontillado cream sauce-served with sauteed spinach and fresh tomato
- Lemon Veal Scaloppini sauteed with shallots and fresh garlic and a lemon butter white wine sauce grilled asparagus wrapped in roasted red bell pepper and herb roasted potato
- Warm blueberry cobbler wild Maine baby blueberries with vanilla ice cream
- Cappuccino cheese cake with a chocolate crisp crust and chocolate ganache
- Italian Cream Cake Triple layer cake with walnuts, bananas and pineapple and a cream cheese butter cream icing
- Chocolate Lava cake served warm with vanilla ice cream
Dessert choice of:
$72.99 per person