Cheese
& Cracker Assortment ~ Vegetable & Dip Platter
Plus:
Two Additional Hors d’Oeuvres:
Vegetarian Spring Rolls, Parmesan Stuffed Artichoke Hearts,
Crab & Spinach Toasts,
Crab Cakes with Lime Creme Fraiche, Wild Mushroom Toasts,
Four Cheese Quiche in Phyllo Flowers
(Butler Served if Desired)
~~~~
Please Select First and Second Course:
Maine
Lobster Bisque
Crab and Corn Chowder
New England Clam Chowder
Creamy Tomato and Basil
Butternut Squash Bisque with Ginger
*
Traditional
Mixed Greens with Carrot, Tomato, Cucumbers, Red Onions, Mushrooms
Baby Spinach Salad with Belgian Endive, Sliced White Mushrooms, Tiny
Red Tomatoes
The Potting Shed Salad~ Baby Arugula, Radicchio, Belgium Endive, Gorgonzola,
Cheese, Spiced Walnuts and Sliced Apples
Hearts of Romaine, Vine Ripened Tomato, Gorgonzola Cheese, Red Onion
Choice
of Dressings: Balsamic Vinaigrette, Bleu Cheese, Italian, Real
French,
Roasted Shallot-Citrus-Honey Dressing, Sherry Vinaigrette
*
Grilled
Portabella Mushroom with Gorgonzola and Tomato Concassee
and Balsamic Vinaigrette
Pan Seared Salmon on Potato Pancake, Chive and Herb Moussiline
Sesame Seared Tuna with Cucumber and Red Onion Salad with Wasabi Aioli
Mushroom Angolotti, Wild Mushrooms, Fresh Picked Thyme and Crispy Leeks,
Alfredo Cream Sauce
~~~~
Please Select Three of the Following Entrees:
Roasted
Statler Chicken Breast ~ Stuffed with Spinach Mascapone Cheese
with Sun Dried Tomato and Green Onion Cream Sauce
Roasted Breast of Chicken ~ Stuffed with Spinach, Sun
Dried Tomato, Mushrooms and Herbed Risotto, with Rosemary Reduced Pan
Gravy
Chicken Wellington ~ with Port Wine Demi Glaze
Rosemary Rubbed Statler Chicken Breast ~ Roasted with
Garlic and Sage
served with Brown Butter Demi Glaze
Medallions of Chicken Francaise ~ with Artichoke and
Mushroom-
Lemon Beurre Blanc
Semi Boneless Roasted Long Island Half Duck ~ with
Orange and Sun Dried Cherry Sauce
Grilled Filet Mignon ~ Béarnaise Sauce or Red
Wine Demi Glaze
Sliced Roasted Tenderloin ~ Sauce Béarnaise
or Red Wine Demi Glaze
Slow-Roasted Prime Rib of Beef ~ Rosemary Jus and Horseradish
Cream
Grilled Rosemary Rubbed Veal Chop ~ with Wild Mushrooms
and Red Wine Demi Glaze
Sliced Veal Tenderloin ~ with Artichoke Hearts, Sun
Dried Tomato and Mushrooms
Roasted Veal Chop ~ Topped with Caramelized Shallots,
and Sherry Reduction
Oven Poached Salmon ~ with Simple Tarragon Beurre Blanc
on Julienne Vegetables and Lyonnaise Potatoes
Poached Lemon Pepper Marinated Atlantic Salmon ~ with
Tarragon Butter and Creamy Soft Polenta Soufflé
Grilled Swordfish ~ Artichoke, Caper and Tomato Relish
Fresh Sole Stuffed ~ with Crabmeat in Sherried Lobster
Bisque with Fresh Asparagus
Baked Stuffed Shrimp ~ with Crab and Cracker Stuffing
on Lyonnaise Potatoes
and Lemon Beurre Blanc
Eggplant ~ Stuffed with Spinach, Tomato, Peas and Seasoned
Arborio Rice on
Simple Marinara Sauce
Vegetarian Risotto ~ with Sweet Squash and Assorted
Vegetables
~~~~
Please Select One From the Following:
Oven
Roasted Red Bliss Potatoes with Fresh Rosemary, Thyme and Olive Oil
Red Bliss Skins-on Garlic Mashed Potatoes
Yukon Gold Creamer Potatoes Roasted with Chives and Red Onions
Yukon Gold Mashed Potatoes Skinless with Chive and Parmesan Cheese
Soft Polenta Soufflé with Cream and Romano Cheese
Daulphinoise Potatoes Layered with Romano Cheese and Cream
Lyonnaise Potatoes; Roasted Potatoes with White Onion and Butter
Risotto Cakes
Simple Rice Pilaf Spiked with Wild Rice
*
Please Select One From the Following:
Baby
Carrots with Tops Sautéed with Fresh Butter
Steamed Broccolini with Fresh Butter
Roasted or Steamed Asparagus
Haricots Verts Steamed with Fresh Lemon
Ratatouille of Bronzed Eggplant, Zucchini, Red and Green Peppers, Plum
Tomato, Fresh Basil
Grilled Seasonal Vegetables
Sautéed Sugar Snaps with Julienne Red Peppers
Puree of Seasonal Root Vegetables or Butternut Squash (seasonal)
~~~~
$45.00
per person
(plus tax & service)
** Hors d’Oeuvres, Champagne or White Wine Toast, Fresh Baked
Rolls, Coffee, Tea & Decaffinated Coffee
are all included in the above package. **
