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New Year's Eve Buffet

Primi

Hors d'oeuvres

Spicy Andouille Bruschetta's with Mesquite BBQ Sauce

Petite Lump Crab Cakes with Lemon Caper Aioli

Oven Roasted Sausage and Gorgonzola Stuffed Mushrooms

Smoked Salmon and Cream Cheese Canape

Applewood Smoked Bacon, Basil Wrapped Scallops

Tuscan Style Antipasto Stations

Assorted Italian Cheeses, Cured Meats including Prosciutto di Parma, Fresh Mozzarella and Tomato, Roasted Peppers, Assorted Cocktail Rolls.

Salads

Caesar with Herb Croutons and Plum Tomatoes

Mesclun Greens & Garden Vegetables, Burnoise Smoked Bacon. Honey Balsamic Vinaigrette or Italian Vinaigrette

Secondi

Pan Seared, Organic, Pecan Crusted Salmon with a Lemon Caper Beurre Blanc

Lemon Chicken Lightly Battered with Artichokes and Fresh Tarragon in a Lemon Butter Sauce

Tuscan Roasted New York Sirloin with Oven Roasted Portabella's and a Red Wine Demi Glaze

Stuffed Pork Tenderloin with Gorgonzola and Spinach topped with a Pomegranate Rosemary Glaze

Rigatoni in a Pink Cream Sauce with Fresh Parmesan Cheese. Sauteed with Mushrooms and Prosciutto

Desserts

An array of Italian Pastries and Cakes



Banquet Dinner Menu

Entrees

All entrees served with roasted potato , seasonal vegetables, choice of pasta (a la vokda or house sauce) and choice of salad (fresh garden salad or Ceasar salad). Includes coffee and soda.

Pricing

Choose 1 from A $19.95
Choose 1 from each A, B $24.95
Choose 3 from A, B, C $28.95
Tier D Options are Market Price

Entrees: Tier A

Chicken Francese
Chicken lightly dipped in egg batter and sauteed in wine with a lemon butter sauce.

Chicken Marsala
Tender pieces of sauteed chicken breast with mushrooms & onions in a marsala sauce.

Slow Roasted Top Round
With fond dilis.

Pan Roasted Stuffed Sole
Fresh sole stuffed with crabmeat, shrimp & ritz crackers, white wine, lemon & butter.

Entrees: Tier B

Pan Roasted New England Cod
Dusted with flour topped with bread crumbs. Served with saffron Buerre Blanc.

Tuscan Roasted Top Sirloin
With oven roasted portabella & marsala wine sauce.

Lemon Chicken
Chicken lightly battered and sauteed with artichokes, tarragon in a lemon butter sauce.

Entrees: Tier C

Sesame Seared Salmon
Topped with a mango citrus veloute.

Slow Roasted Turkey Breast with a Veloute

Entrees: Tier D

Prime Rib with a Fond Dilis

Sliced Beef Tenderloin
Whole tenderloin dry rubbed, roasted medium rare, with rosemary, red wine demi glaze.