Private Dining RoomAttendees: 10-54 Attendees: 10-54 | $28.50 - $45 /person
Minimum guarantees apply for weekend evenings and we will gladly open for larger parties on days when we are normally closed. We do require a $110 deposit to book parties. There is a $82 room charge for groups under 10 guests.
Banquet MenusAttendees: 10-54 Attendees: 10-54 | Call for Price
The Breakfast Buffet: • Fresh Assorted juices • Brewed regular & decaf coffees • Fresh baked muffins & bagels • Flavored Cream Cheeses & butters • Fresh Fruit Bowl • Herb Scrambled eggs • Apple cured bacon • Link sausage The Brunch Buffet: • Fresh Assorted Juices • Brewed Coffee • Muffins, bagels, and mini croissants • Fresh fruit salad • 3 Cheese Ham Strata • Three cheese & Portobello crepes • Escalloped Potatoes • Fresh Julienne Vegetables The Lunch Buffet - Lunch events require a minimum of 30 guests: • Baby Greens Salad • Rolls & Butter • Chicken, spinach, & madrigal in Phyllo • Warm English cut prime rib with • Horseradish mousse • Molinari Redskin Potatoes • Julienne Vegetables • Gourmet Cookies & Brownies • Regular/Decaf Coffees The Formal Luncheon - All formal Luncheons begin with either a steaming cup of soup or a Baby greens salad, include fresh baked rolls & Molinari butter, and finish with crème caramel & • fresh berries for dessert. Below are the menu items to choose from: • Chicken, spinach, & madrigal in a Phyllo purse with herbed cream sauce and fresh julienne vegetables. • Grilled sterling salmon with scallion basmati rice, fresh vegetables and beurre rouge. • Roasted red pepper & Fontina stuffed pork tenderloin served on fresh vegetable herb risotto. • Beef tenderloin and exotic mushroom ragout served on Yukon gold mashers with steamed baby carrots. • Open faced smoked turkey and ham Crostini topped with Gruyere, served with roasted garlic redskins. • Petite filet mignon and salmon grilled and served on fresh vegetable risotto with béarnaise and beurre rouge. • Fresh vegetable risotto with crispy fresh vegetables and three cheeses and balsamic sauce. Served with herb garlic Brushcetta. The Formal Dinner - All formal dinners begin with either a steaming cup of soup or Baby Greens salad, include fresh baked rolls and Molinari butter, and end with Crème Caramel and fresh berries: • Shrimp stuffed breast of chicken on fresh vegetable herb risotto with a fresh herb cream sauce. • Grilled sterling salmon topped with pickled red onion and chive beurre blanc. Served with scallion basmati rice and fresh julienne vegetables. • Pesto and prosciutto stuffed pork tenderloin with roasted red pepper cream sauce. Served with roasted garlic mashers and steamed broccoli. • Twin beef tenderloin medallions, two sauces, Vermont cheddar mashers and fresh julienne vegetables. • Shrimp scampi brochette and filet mignon served on wild rice pilaf with grilled vegetable medley. • Mushroom stuffed long bone veal chop grilled and served with caramelized onion escalloped potatoes and steamed wax beans with roasted garlic tomato coulis. • Lobster tail en croute grilled veal filet served with roasted potatoes, two sauces and fresh asparagus.
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Planning your wedding can be overwhelming, but taking the time to choose the right venue, caterer, photographer, DJ, and other vendors will help create an unforgettable experience for you and your guests. Consider these tips as you begin your search and learn from the experiences of other brides. Read More
Posted by eventective
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