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| Entrees |
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| Sliced Roast Beef |
Baked Whitefish |
| Whole Roasted Turkey Breast |
Stuffed Airline Chicken Breast |
| Baked Ham |
Italian Roasted Chicken |
| Veal Parmigiano |
Chicken Marsala |
| Pasta Primavera |
Balsamic Chicken |
| Penne Pasta with Meatballs |
Chicken Francaise |
| Penne Broccoline |
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| POTATO SELECTION |
VEGETABLE SELECTION |
| Au Gratin Potatoes |
Glazed Carrots |
| Parsley Buttered Red Skins |
California Medley |
| Rice Pilaf |
Green Beans Almondine |
| Whipped |
Baked Corn |
| Duchess Potatoes |
Sugar Snap Peas |
| Garlic Mashed |
Peas with Pearl Onions |
| Scalloped |
Broccoli and Cauliflower |
| Roasted Yukon Gold |
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| CARVED BUFFET |
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| Roast Beef |
Filet Mignon |
| Prime Rib |
Leg of Lamb |
| Porkloin |
Whole Turkey |
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| Italian Family Style |
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| Includes pizza pinwheels, antipasto tray, wedding soup, Italian mixed green salad, Rosemary chicken and peppers, pasta, roasted vegetables and potatoes, roast pork loin with port wine or beef briciole |
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Luncheon Entrees - Hot
Served with house salad, bread and buttter, your choice of potato and vegetable selection with coffee and/or tea |
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Petite Filet Medallions - Draped with wild mushroom demi glace |
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Prime Rib of Beef (10 oz.) - Slow roasted to exquisite tenderness |
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Beef Stir Fry - Flash seared and tossed with delightful vegetables, served over fried rice |
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Roasted Balsamic Chicken - Oven roasted airline breast of chicken dressed with a savory white balsamic tomato sauce |
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Stuffed Chicken Boursin - Airline chicken stuffed with herb and garlic cheese, oven baked with a racy sauce of roasted garlic, tomato, salt-cured pancetta and peppery fresh basil |
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Golden Grilled Chicken Breast - With a lightly whipped fresh tarragon cream |
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Paella - Spanish chicken and seafood stew served over saffron infused rice |
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Grilled Portabella Pasta - Marinated and char-grilled portabella mushroom served atop penne pasta |
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Pan Seared Pork Medallions - Tossed with a full-flavor port wine and rosemary jus, presented over crispy potato hay |
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Grilled Chicken and Italian Greens - Fire grilled breast of chicken cradled in a bed of home-style Italian greens with roasted tomato infused oil |
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Rosemary Roasted Pork Loin - Oven roasted until tender and juicy then splashed with a shimmery port wine reduction |
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Roulade of Sole - Rolled fillet of sole oven broiled and simmered with a lobster brandy cream sauce |
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Fresh Fish (Market) |
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Penne with Marinara and Red Chili Flakes - Fresh tomato marinara tossed with al dente pasta and sweet peppery basil
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Luncheon Entrees - Cold
Served with appropriate garnish, coffee and/or tea |
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Deli Buffet - Assorted sliced meats & cheeses, assorted breads and condiments
Choice of: fresh fruit salad, potato salad, pasta salad or garden green salad with house dressing |
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Tea Sandwich Plate - Assortment of tea sandwiches served with fresh fruit garnish |
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Chicken or Tuna Salad Croissant - House made chicken or tuna salad served on buttery croissant with lettuce, tomato and fresh fruit garnish |
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Chilled Poached Tarragon Chicken - Served on melange of mixed field greens with an intriguing balsamic maple reduction |
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Chef Salad |
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Fruit Plate with Sherbet |
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Fruit Plate with Chicken, Tuna or Egg Salad
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| Dinner Entrees |
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Entrees include tossed salad with choice of dressing, bread, butter, coffee, and tea. All entrees served with ice cream or spumoni.
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Prime Rib Au Jus - Slow roasted in its own natural juices |
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Filet Mignon - Topped with wild mushroom demi-glace |
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New York Strip Steak - Fire grilled to perfection |
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Veal Milanese - Lightly breaded veal cutlet pan fried and served with lemon and white wine |
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10 oz. Filet of Sirloin - Drizzled with veal demi-glace |
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Rack of Lamb - Char grilled with mint merlot sauce |
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12 oz. Double cut Pork Chop - Topped with peach bourbon sauce |
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Stuffed Orange Roughy - Crab stuffed and topped with citrus hollandaise |
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Chargrilled Salmon - With a balsoamic and port wine reduction |
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Chicken Florentine - Breast of chicken seasoned and topped with garden fresh spinach |
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Hunter Style Chicken - Sauteed and tossed with mushroom, peppers, and onions finished with a burgundy wine sauce |
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Chicken Francaise - Boneless Breast of chicken lightly egg battered with a lemon sherry sauce |
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Pasta Primavera with Shrimp - Freshest seasonal vegetables tossed in a light tomato sauce and topped with baby shrimp |
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Grilled Swordfish - Rubbed with Rosemary chargrilled and finished with a lemon caper sauce |
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Twin South African Lobster Tails - Sweet cold water tails butter poached and served with hazelnut glaze |
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Land and Sea - 6 oz. Lobster tail and 6 oz Filet |
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Fresh Fish
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| Hors D'oeuvres |
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| Chilled Shrimp |
Prosciutto Wrapped Melon |
| Crab Cakes |
Fried Italian Greens |
| Clams Casino |
Spanakopita |
| Oysters 1/2 Shell |
Chicken Wings |
| Scallops in Bacon |
Stuffed Mushrooms with Crabmeat or Sausage |
| Snow Crab Claws |
| Lobster Dainties |
Water Chestnuts wrapped in Bacon |
| Mini Beef Wellingtown |
Sausage with Peppers and Onions |
| Spring Rolls |
Chicken Tenders |
| Fried Calamari |
Mini Beef, Chicken or Vegetable Kebob |
| Asparagus & Prosciutto |
| Sausage Stuffed Peppers |
Homemade Pizza Squares |
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Cold Canapes |
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Cheese Sticks |
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| Displays |
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The Youngstown Cheese and Peanut Display - One pint of each (serves 20-25 people) |
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International Cheese Display |
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Antipasto - The finest assortment of meats and cheeses |
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Fruit Mirror - The finest seasonal fruit available |
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Vegetable and Dip - The finest fresh vegetables and an assortment of dips |
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Fruit, Vegetable, Cheese, Dip and Cracker - The finest American and imported cheese cubed with our fresh fruit and vegetables |
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Marinated Vegetables |
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Caviar |
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Pate |
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Smoked Salmon Display |
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Prices shown do not include the 20% service charge and state sales tax
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