Hors d’oeuvres

Hot Selections

Priced per piece. Minimum 25 pieces per selection.
Chef suggests 6 – 8 per person.

Mini Wellingtons …………………………….. $3.25
Tenderloin, Mushroom Duxelle, Puff Pastry

Beef Satay ………………………………………. $3.25
Marinated Beef Skewers, Teriyaki Sauce

Chicken Tandori ……………………………… $3
Indian Style Chicken with Yogurt and Spices

Pear and Almond Brie en Phyllo ……… $3
Chunks of Pears and Almond Brie in Phyllo Dough

Coconut Chicken Fingers …………………. $3
Tender Breaded Chicken with a Sweet Coconut Batter

Risotto Croquettes ………………………….. $2.75
Arborio Rice, Garlic, Basil and Parmesan in Panko Crust

Macaroni and Cheese Bites ……………… $2.25
Cavatappi, Bacon, Cheddar in Panko Crust

Vegetable Spring Rolls ……………………… $2.25
Seasoned, Julienne Vegetables in Spring Roll Wrapper, Thai Chili Sauce

Swedish Meatballs ……………………………. $2.25
Thyme, Garlic, Light Cream Sauce

Dinner Menu

Entrées

Meals include a fresh market salad, roasted garlic mashed potatoes, julienne of seasonal vegetables, rolls with butter, and non-alcoholic beverage service. All steaks are center cut, dry aged USDA choice prepared medium-rare to medium. You may choose up to three entrées.

All prices listed are per person, pre-tax and gratuity.

Prime New York Strip & Whitefish ….. 80
Center Cut Eye of New York Strip with Bordelaise Sauce Paired with Local Whitefish Fillet, Pan Fried in a Light Panko Crust with Lemon-Caper Beurre Blanc

Center-Cut Filet Mignon …………………. 65
8 oz. Choice, Barrel Cut, Dry Aged Steer Tenderloin with Bordelaise Sauce

Petite Filet Mignon and Salmon ……… 65
6 oz. Choice Tenderloin Steak, Paired with 4 oz. Scottish Salmon Filet

Prime Rib Au jus …………………………….. 55
Slow Roasted with Garlic and Herbs, Served with Pan Juices

Scottish Salmon ……………………………… 49
with Lemon-Caper Beurre Blanc

Free-Range Chicken ………………………… 45
with Thyme Jus

Sugar Brined Pork Chop ………………….. 45
with Apple-Demi-Glaze

Broiled Whitefish …………………………….. 45
with Lemon Brown Butter

Wild Mushroom Risotto …………………… 38
with Garlic-Herb Broth