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.
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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