General Party Menu

Appetizers

Crab Dip – Lump crabmeat sautèed with garlic, lemon juice, horseradish sauce and fresh herbs, and then reduced with fresh cream and bread crumbs. Served with crackers.

Stuffed Mushrooms – Mushroom caps stuffed with sautèed mushrooms, onions, herbs, and bread crumbs

Tuna Sashimi – Sushi grade tuna loin blackened and pan seared, sliced into medallions and served with a soy-mustard aoli

Salmon and Cantaloupe – Smoked salmon, Proscuitto, cream cheese, and cantaloupe served on pumpernickel.

Corn and Flour Tortillas – Homemade flour and corn tortilla served with black beans, black olives, cheddar cheese, and tomato salsa

Spinach Knishes – Fresh spinach sautèed with onion and garlic and rolled in our flour and corn meal dough

“Heavy appetizer”/Dinner Entrees

Chicken with Plum Tomatoes – Small medallions of boneless chicken breast coated in seasoned flour, sautèed with olive oil, garlic, fresh plum tomatoes, and chicken stock.

BBQ Brisket – Brisket of Beef dry rubbed and slow roasted, then finished with our own BBQ sauce. “a house specialty, always tender”

Beef Tourenodos – Medallions of beef tenderloin sautèed with garlic, mushrooms and bacon and finished in a rich Marsala wine sauce.

Rack of Lamb – Slow roasted New Zealand lamb rack – rubbed with garlic and honey mustard. “very tender with a mild flavor”

Roasted Salmon Filet – Salmon filet marinated in soy sauce and balsamic vinegar, roasted in the oven and served with balsamic reduction.

Sea Bass – Chilean sea bass, pan seared and finished with white wine, roasted sweet peppers, fresh tomato, garlic, lemon juice and fresh herbs.

Side Dishes

Grilled vegetables – Assorted seasonal grilled vegetables, brushed with olive oil and fresh herbs – eggplant, asparagus, squash, red bell pepper, and red onion.

Roasted Sweet Potatoes – wedges of sweet potatoes, lightly tossed in olive oil, rosemary, salt and pepper.

Salads

Caesar Salad – Homemade Caesar dressing tossed with Romaine lettuce and garlic croutons.

Mesculin Salad – Field greens, julienne apple and orange slices tossed in a honey mustard vinaigrette dressing

Strawberry Salad – Mesclin greens, sliced strawberries, crumbled Havarti cheese and toasted pine nuts, served with a sesame-balsamic vinaigrette dressing.

Chef’s Dessert Tray – N.Y. style Cheesecake, homemade fudge brownies, homemade cookies, and pound cake, served with assorted fresh melon, pineapple, strawberries.