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Hors D'oeuvres  |  Breakfast  |  Lunch  |  Dinner  |  Lunch Delivery


Contemporary Dinner Buffet: $17 per person

Garden Fresh Salad

 Baby Mixed Lettuce with Charred Tomatoes, Red Onion, Garlic Croutons,
 Shaved Parmesan Cheese – Includes Basil Peppercorn & Champagne Vinaigrette Dressings

Crostinis & Spreads

 Roasted Garlic & Olive Oil Toasted Baguette Slices
Accompanied by Creamy House-Made Hummus, Olive Tapenade, and Rosemary White Bean Spread

Artisan Cheese & Charcuterie Board  

Herb Encrusted Goat Cheese, Dutch Smoked Gouda & “Melt-in-your-Mouth” Triple-Crème
 Hard Genoa Salami, Smoked Mexican Chorizo, & Savory Italian Prosciutto 

(Iced Tea & Coffee Service Included)

 

Side Platter Add-Ons: $4 per person – each selection

Warm Couscous With Pistachios And Golden Raisins

Grilled Vegetable Pasta Salad With A Parsley Vinaigrette

Corn Salad With Cherry Tomatoes And Basil

Rice Pilaf With Cranberries And Toasted Almonds

Roasted Potatoes And Asparagus With Parmesan

Garlic Mashed Potatoes

 

 Entree Platter Add-Ons: $9 per person – each selection 

CHICKEN DIJONAISE

Seasoned chicken breast sautéed with olive oil, onions, and mushrooms finished with a Dijon mustard and white wine cream sauce

BEEF BURGUNDY

Beef braised with a bacon, mushroom, and onion red wine sauce

ITALIAN ROASTED PORK LOIN

Boneless pork loin dry rubbed with Italian seasonings and red pepper, roasted and served with onion rosemary pan gravy

PUMPKIN RAVIOLI

Served with caramelized onions, roasted butternut squash, toasted pine nuts and either a maple cream sauce

 ROASTED SALMON

Salmon rubbed with herbs and roasted. Served with a fresh lemon citrus reduction

 

Prime Rib Station: $12 per person

Juicy Ribeye Thinly Shaved to Order by One of Our Talented Chefs and served with Tangy Horseradish Cream Sauce and Savory Au Jus

($50 chef fee per station)

 

Tuscan Cheese Wheel Station: $12 per person

Fresh Taggliatele Pasta Hand Spun Inside a Grana Cheese Wheel with Toppings of Spinach, Basil, Prosciutto, and Grilled Chicken

($50 chef fee per station)