Specialty Five Course Menus

Corporate Events

• Great Awakenings
• Sunrise Breakfast
• Salad Emporium
• Lunch Specials
• Wraps & Panini
• Our Soup Kitchen
• Theme Lunches

Private Events

• Brunch
• Buffet
• Five Course Menus
• Plated Dinners
• Carving Stations
• BBQ's & Clam Bakes
• Chef Displays
• Hot Hors d'oeuvres
• Cold Hors d'oeuvres
• Gourmet Spreads

Menu One:

First Course
Roasted New Zealand mussels, garlic, plum tomatoes, artichokes opal basil and natural broth

Second Course
Baby greens, poached pears, spiced pecans, gorgonzola cheese, sherry walnut vinaigrette

Third Course
Lemon sorbet cocktail, fresh fruit candies lemons

Fourth Course
Herb roasted Statler chicken breast provincial, garlic mashed potatoes, tomatoes, capers, calamata olives, fresh herbs

Fifth Course
Crème brulee

Menu Two

First Course
Sesame and nori seared salmon, hijiki, ale wasabi aioli, and somen noodle salad

Second Course
Baby arugula salad with vine ripened tomatoes, roasted portabello mushrooms, proscuitto di parma, shaved reggiano, balsamic vinaigrette

Third Course
Mango sorbet cocktail, fried plantains, fresh mangos

Fourth Course
Pan roasted Chilean sea bass, spring vegetable risotto, grilled asparagus, miso vinaigrette

Fifth Course
Banana tart, vanilla bean custard

Menu Three

First Course
Maine lobster and crab cakes, baby greens, mango salsa, Thai chili, mango puree

Second Course
California salad, vine ripened red and yellow tomatoes, ripe avocados, organic bib, and red onions

Third Course
Peach sorbet cocktail, fresh peach compote

Fourth Course
Black pepper and herb crusted tenderloin of beef, Stilton butter, crispy potato cakes, roasted pearl onions, red wine demi glaze

Fifth Course
Trio of chocolate mousses, chocolate cigar cookies, warm bitter chocolate sauce, Godiva whipped cream

Menu Four

First Course
Seared Hudson River foie gras, diver sea scallops, sweet potato cake, warm bitter greens, raspberry demi glaze

Second Course
Pacific Smoked salmon salad, Boston bib, baby greens, hard boiled eggs, haricot verts, grilled asparagus, warm fingerling potatoes, fried capers, champagne vinaigrette

Third Course
Strawberry sorbet cocktail, fresh berries, minted chantilly cream

Fourth Course
Herb crusted New Zealand rack of lamb, petite fillet mignon, venison sausage, wild rice with toasted barley, mushroom ragout

Fifth Course
Warm wild berry tart, caramel sauce, vanilla bean ice cream