BANQUET DINNER MENUS
Your choice of entree includes a Salad Selection, Chef’s Seasonal Vegetables, Chef’s choice of Potato or Rice, Assorted Rolls & Sweet Butter, Full Coffee and Tea Service
SALADS
Baby Spinach Salad
Goat cheese, sun-dried cherries, toasted pine nuts tossed with raspberry vinaigrette
Apple and Walnut
Canadian sharp cheddar, mixed baby greens with apple vinaigrette
Field of Baby Greens
Mandarin oranges and glazed pecans, housemade vinaigrette
Romaine Hearts
sliced pears, caramelized pecans, sun-dried cranberries, maple gorgonzola dressing
Butter Lettuce
apples, toasted walnuts and Stilton, honey mustard dressing
Shrimp, Papaya and Avocado
with cilantro vinaigrette
ENTREES
Roast Tenderloin of Beef
merlot demi-glace and housemade bernaise
Atlantic Salmon in a Potato Crust
served on a bed of Mediterranean relish, citrus beurre blanc
Pan Seared Sea Bass
spinach, onion, tomato ragout
Pepper Crusted New York Steak
with port demi-glace
Pan Seared Chicken Breast
with mustard, rosemary and capers
Herb-Crusted Ahi Tuna
with tomato aioli
Spiral Stuffed Breast of Chicken
spinach, pine nuts, feta cheese
basil cream sauce
Boneless Breast of Chicken
stuffed with duck prosciutto, roasted garlic and fontina cheese, encrusted with pine nuts and herbs, marsala shallot demi-glace
Baked Atlantic Salmon
lemon shallot relish and crispy prosciutto
Hazelnut Crusted Rack of Lamb
zinfandel rosemary demi-glace
Pan Seared Pork Medallions
apples and essence of Riesling
Filet Mignon
merlot demi-glace and béarnaise
COMBINATION DINNERS
Petite Filet and Prawns Provencale
cognac sauce
Chicken and Salmon
Spiral stuffed Breast of Chicken and Atlantic Salmon with lemon shallot relish and crispy prosciutto
Roast Tenderloin of Beef and Pan Seared Chicken Breast
Sliced Roast Tenderloin with merlot demi-glace and chicken breast with mustard, rosemary and capers
Filet, Prawns and Chicken
Broiled Petite Filet with cognac sauce,
Prawns Provencale and Spiral stuffed Breast of Chicken
*Alternative combinations available*
All prices are subject to applicable service charge and state sales tax.
For more information regarding catering, pleae contact Lauren Serwitz (925) 552-4501 or Debbie Sachwitz
(925) 552-4500.
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