Beverages
Five Hour Beverage Service featuring:
Ketel One Vodka, Tanqueray Gin, Johnny Walker Red Scotch, Makers Mark Bourbon,
Bacardi Select Rum, Crown Royal Whiskey, and Cuervo 1800 Tequila,
Beringer Stone Cellars Wines Chardonnay, Merlot, Cabernet Sauvignon, and White Zinfandel,
Corona, Amstel Light, Heineken, Sam Adams, Coors Light, and Miller Lite,
Amaretto Di Saronno, Bailey’s Irish Cream,
Assorted Soft Drinks, Fruit Juices, and Bottled Water
Grey Goose and Belvedere Vodka (Additional $4. per guest)
A Celebration Toast featuring Freixenet Blanc de Blanc
Beringer Stone Cellars Wines served Tableside during Dinner
Reception Menu
Selection of Six Hors D’oeuvres butlered by white gloved servers:
Cold Canapés
Rolled Sirloin of Beef with Wasabi Cream and Scallions
Yellowtail Tuna Sushi with Tamari Soy Sauce
Philadelphia Roll (Smoked Salmon, Philadelphia Cream Cheese, English Cucumber)
Ash Ripened Goat Cheese on an Olive Crouton with Blackberry Marmalade
Vine Ripened Tomatoes, White Onions and Fresh Basil Bruschetta
Seared Tuna Carpaccio on Pumpernickel Bread with Wasabi Dressing
Thai Chicken Salad with Sweet Thai Chili Sauce on a Brioche
Spicy Seared Shrimp with Pommeray Mustard on a Wonton Crisp
Hand Rolled Genoa Salami with Boursin Cheese and Candied Walnuts
Live Taylor Bay Scallops on a Shell with a Honey Soy Dressing
Smoked Salmon Cannelloni
Kobe Beef Tartare with a Horseradish Cream on a Toasted Brioche (Additional $ 3. per guest)
Profiteroles of Lobster Medallions with Crème Fraîche and Sevruga Caviar (Additional $ 3. per guest)
Bouchées of Foie Gras Mousse (Additional $ 3. per guest)
Hot Hors d’Oeuvres
Maryland Lump Crab Cakes with Roasted Red Pepper Coulis
Forest Mushrooms and Goat Cheese in Profiterole
Vegetable Spring Rolls with Plum and Whole Grain Mustard Sauce
Glazed Flank Steak, Hoisin Sauce on a Sesame Ficelle
Potato Wrapped Shrimp
Marinated Chicken and Artichoke Brochettes in a Rosemary Essence
Spicy Thai Peanut Chicken Sate
Melted Manchego and Cilantro Salsa on a Fingerling Potato
Beef Wellington
Brie and Creamy Leek Tart
Baby Spinach and Goat Cheese stuffed Wild Mushroom
Dim Sum with Sesame Szechuan Sauce and Thai Orange Sauce
Atlantic Shellfish Filo Cup
Lobster Ravioli with Lemon Butter Sauce (Additional $ 3. per guest)
Petite Lamb Chop Lollipops (Additional $ 3. per guest)
Pan Seared Halibut with Oyster Mushrooms and Leek Confit (Additional $ 3. per guest)
Your Selection of Two of the Following Displays
Garden Crudités
A Selection of Fresh Garden Vegetables,
Stilton Blue Cheese and Garlic Herb Dressings
Artisan Cheese Display
A Selection of Soft and Hard American and European Cheeses, Fruit Marmalade, Honey Truffle Compotes, Red Grapes and Figs
Baked Brie en Croûte
Served with Sliced Warm Baguettes and Crackers
Mediterranean Bar
Grilled and Marinated Vegetables to include Eggplant, Zucchini, Squash, Tomato, Red Peppers, Artichokes, Red Onions
Served with Assorted Olives, Feta Cheese, Homemade Hummus, Baba Ganoush and Pita Bread
Antipasto Bar
Sliced Prosciutto, Salami, Capicola, Marinated Mushrooms, Artichokes, Roasted Red Peppers, Vine Ripened Tomatoes and Pesto Olive,
Parmesan Reggiano, Fresh Mozzarella and Mascarpone
Served with Herb Infused Virgin Olive Oil, Country Bread and Foccacia and Fresh Basil
Dim Sum Display
Bamboo Steamer Baskets filled with Steamed Pork, Shrimp and Vegetable Wontons, Assorted Dumplings, Siu Mai and Pot Stickers
Assorted Asian Dipping Sauces
Your Selection of Two Chef Stations
Pasta Station
Pasta - Orricchietta, Gnocchi, Cavatelli
Sauces - Mushrooms, Basil Pesto, Marinara, Garlic Cream Sauce
Accompaniments - Shrimp, Chicken, Portabella Mushrooms
Martini Salad Station
Tuna Tartare, Lobster Salad and Chicken Salad
Dressed in a Martini Glass and topped with Micro Greens and Dressing
Stir Fry
Bell Peppers, Green Onions, Bamboo Shoots, Water Chestnuts, Bok Choy, Napa Cabbage, Carrots, Broccoli, Mushrooms
Served over Steamed White Rice
Prepared with Chicken, Beef, or Baby Shrimp
Risotto Station
Personalize our Traditional Risotto with Portobello Mushroom, Baby Shrimp, and Roasted Chicken
Complemented by Cracked Pepper, Grated Parmesan, and Sliced Baguettes
Mashed Potato Station
Yukon Gold and Sweet Potato filled Martini Glasses
Your choice of Sour Cream, Chives, Cheddar Cheese, Broccoli and Caramelized Onions
Finished with Pan Jus
Reception Enhancements with Attendant
Assorted Sushi, including Smoked Salmon, Spicy Tuna, Crab, California Roll
$3.75 per piece
Crab Cake Station: Maryland Lump Crabmeat served with Herbs, Béchamel, Onions, and Mustard
Over a Waldorf Salad
$8.00 per guest
Raw Bar with Poached Jumbo Shrimp, Oysters and Clams on the Half Shell, and Crab Claws
Traditional Cocktail and Rémoulade sauce
$3.50 per piece
Display of Scottish Smoked Salmon, Buttered Brown Bread, Minced Onion, Capers, Crème Fraîche and Lemon
$8.00 per guest
Specialty Ice Carvings for Seafood Stations
$250.00 – $400.00
A $100 attending fee will be added for each uniformed chef.
From the Carvery
Pan Seared Tenderloin of Beef
Horseradish Cream and Warm Caramelized Onion Rolls
$11.00 per guest
Oven Baked Honey Glazed Ham
Whole Grain and Pommeray Mustards and Warm Caramelized Onion Rolls
$4.00 per guest
Smoked Jandl Turkey
Cranberry Walnut Chutney, Herbed Mayonnaise and Warm Caramelized Onion Rolls
$7.00 per guest
Beef Wellington
Tenderloin of Beef topped with Mushroom Duxelle and wrapped in Puff Pastry
Warm Caramelized Onion Glaze
$14.00 per guest
Roasted Steamship of Beef
Horseradish Cream and Whole Grain Mustards and Miniature Egg Twists
$4.00 per guest
Whole Roasted Pork Loin
Plum Chutney and Dijon Mustard Sauce
$7.00 per guest
Chateaubriand
Tenderloin of Beef wrapped with Garlic and Bacon
Warm roasted Garlic Demi Glace
$12.00 per guest
Roasted Leg of Lamb
Stuffed with fine Herbs and a roasted Shallot and Mint Sauce
$9.00 per guest
Oven Roasted Turkey
Cranberry Walnut Chutney, Herbed Mayonnaise and Miniature Egg Twists
$6.00 per guest
A $100 attending fee will be added for each uniformed chef.
Dinner Menu
Select One of the Following Appetizers
Chilled Selections
Jumbo Gulf Prawns with a Yellow Tomato Horseradish Cocktail Sauce
Sushi Sampler, including Smoked Salmon, Spicy Tuna, Shrimp Ebi, and Philadelphia Rolls served with Soy Sauce and Wasabi.
Beef Tenderloin Carpaccio with shaved Crimini Mushrooms, Romano Cheese and White Truffle Oil
Roasted Root Vegetables and Goat Cheese Terrine with a Black Olive Tapenade and Basil Oil
Hot Selections
Lobster Bisque with VSOP Cognac
Wild Mushroom Soup with Boursin Cheese
Maryland Lump Crab Cake on a Grilled Risotto Cake
Lobster Ravioli with Tomatoes and Scallions in a Chardonnay Cream Sauce
Seared Sea Scallops on Basil Mashed Potatoes in a White Wine Sauce
Portabella Mushroom Strudel with Gorgonzola Mascarpone Mousse, Toasted Pine Nuts and Aged Balsamic
Select One of the Following Salads
Penn Salad
Mixed Field Greens, Plum Tomato, Red Onion, and Shaved Asiago Cheese
With an Aged Balsamic Vinaigrette
Field Greens Salad
Crisp Salad Greens tossed with Herb Croutons, Tomato, Shredded Carrots and Cucumber in a Creamy Parmesan Dressing
Caesar Salad
Romaine Lettuce, Cucumbers and Croutons with Caesar Dressing
Topped with Romano Cheese
Spinach Salad
Baby Spinach, Gorgonzola Cheese, and Pear with a Walnut Dressing
Fresh Mozzarella and Plum Tomato Salad
Vine-Ripened Red and Yellow Tomatoes, Fresh Mozzarella, Basil Vinaigrette
Intermezzo
A Tantalizing Light Sorbet to Refresh Your Palate
Cranberry Sorbet
Chambord Liqueur
Green Apple Sorbet
Apple Schnapps
Pear Sorbet
Pear Williams Liqueur
Mango Sorbet
Triple Sec Liqueur
Dinner Entrees
Sautéed Filet of Beef
Served with Roasted Shallots and Barolo Reduction with Anna Potatoes
$ 175.00 per guest
New York Strip of Beef
Served with Wild Mushroom and Sweet Potato Ragout with Melted Stilton Cheese
$ 165.00 per guest
Roasted Stuffed Farm Raised Chicken
Served with Spinach, Roasted Red Peppers and Boursin Cheese Puree
$ 150.00 per guest
Pesto Crusted Breast of Chicken
Served with Lemongrass Accented Risotto and Pearl Onion Broth
$ 150.00 per guest
Honey Truffle Glazed Salmon
Served with Caper Lemon Sauce and Cauliflower Puree
$ 150.00 per guest
Chilean Sea Bass
Served with Basmati Rice and a Tomato and Fennel Broth
$ 175.00 per guest
Pan Seared Halibut
Drizzled with White Truffle Oil; served with Oyster Mushroom and Leeks Confit and Yukon Gold Mousseline
$ 175.00 per guest
Rack of Lamb
Encrusted with Stone Ground Mustard, Lingonberry and Rosemary Essence; served with Warm Fingerling Potato and Chive Salad
$ 175.00 per guest
Maryland Lump Crab Cake
Served with Jersey Tomatoes, Stone Ground Mustard and Roasted Vegetable Quinoa
$ 175.00 per guest
Desserts
Warm Apple Tart
Served with Vanilla Whipped Cream and Hazelnut Caramel Sauce
Symphony Chocolate Dome
Chocolate Sabayon with Chocolate Dacquoise and Raspberry Coulis
Tahitian Vanilla Bean Mousse
Served with Vanilla Syrup and Almond Cake
Orange Crème Brûlée
Prepared with Grand Marnier and Orange Zest
Hazelnut Toffee
Hazelnut Mousse with Praline Crème Anglaise
Seasonal Chef’s Dessert
Specialty Bar/Bat Mitzvah Cake
Dessert Enhancements
Viennese Display
A variety of desserts to include:
Miniature Éclairs, Petit Fours, Bread Pudding with Crème Anglaise, Assorted Fruit Tarts, Miniature Cheesecakes with Assorted Toppings, Chocolate Mousse in Marble Chocolate Cups and chef’s selection of whole Cakes, Pies, and Tarts
Freshly Sliced Fruits and Melons with Warm Chocolate Fondue and Whipped Cream
$19.00 per guest
Chocolate Fountain
Warm Chocolate Fondue with Freshly Sliced Fruit, Lemon Pound Cake, Assorted Cookies, Brownies and Blondies, and Marshmallows
$15.00 per guest
Flaming Desserts
Bananas Foster
Traditional Bananas Foster a la “New Orleans” mode
Warm Caramel and Sliced Bananas served over Vanilla Ice Cream and topped with Brandy
$6.00 per guest
Crepes Suzettes
Freshly prepared Crêpes, simmered in a Cointreau Butter Sauce
$6.00 per guest
Add Vanilla Ice Cream $2.00 per guest
Cherries Jubilee
Bing Cherries and Brandy Flambé served warm over Vanilla Ice Cream
$8.00 per guest
