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Sit Down Dinner Menu Selections

All sit down menus require a minimum of 25 people. You will be responsible for paying for 25 meals if using this menu. Also, you must provide place-seating cards with the guests entrees notated on the cards. The function organizer can choose up to a total of three entrée selections to offer the group with the exception of one children’s selection.

All entrees include an appetizer choice, tossed garden salad, dinner rolls, coffee and iced tea.
The following selections have been carefully designed to assist you in planning your event. Should you have any special requests, we will be pleased to try and accommodate you in any way possible.

Appetizers

(Choice of one per group)
1. Soup- Below is a suggested list of soups. We are not limited to these selections so if you wish for something not listed please ask. We may also provide seafood soups for an additional charge.

  • Vegetable
  • Minestrone
  • Chicken Gumbo
  • Chicken Noodle
  • Potato Leek
  • Cream of Mushroom, Broccoli or Potato
  • Wisconsin Cheddar
  • Tomato Florentine
  • Broccoli & Cheese
  • French Onion ($1.00 per person extra)

2. Fresh Fruit Cup (seasonal variety)
3. Cheese Quesadilla- flour tortilla with melted Swiss cheese and sour cream
4. Fresh Melon and Prosciutto Ham (seasonal)

5.  Caprese Salad ($2.00 per person extra)

Salads

(Choice of one per group)

  1. Tossed Garden Salad- choice of one dressing served on the side (additional dressings may be added at $1.00 per person)
    • a. Peppercorn Parmesan
    • b. French
    • c. Ranch
    • d. Balsamic Vinaigrette
    • e. Honey Dijon with Poppy Seeds
  2.  Caesar Salad ($2.00 per person extra)
  3. Tri-Colored Rotini pasta in Vinaigrette dressing
  4. Caprese Salad ($2.00 per person extra)

Poultry

Breast of Chicken Cordon Bleu 25
Stuffed with Swiss cheese and Prosciutto ham, breaded and baked golden brown and served with Hollandaise sauce, accompanied by a rice blend and fresh vegetable mélange.

Country-Stuffed Breast of Chicken 25
Stuffed with traditional bread stuffing and served with garlicky mashed potatoes, gravy and fresh vegetable mélange.

Breast of Chicken Zingara 25
Boneless breast sautéed and served with a red wine sauce and garnished with prosciutto ham, diced tomatoes and fresh mushrooms and accompanied by rissole potatoes and fresh vegetable mélange.

Breast of Chicken Amore 26
Boneless breast marinated in a fresh herb pesto and grilled served with fettuccini, tossed with diced tomatoes, brie cheese, garlic, basil, and extra virgin olive oil and accompanied by fresh vegetable mélange.

Breast of Chicken Saltimbocca 26
Boneless breast sautéed in butter then topped with prosciutto ham and fontina cheese and baked until golden brown. Topped by a Madeira wine sauce and accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Chicken Marsala 25
Scaloppini of chicken sautéed with wild mushrooms in a Marsala wine sauce, accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Beef

Prime Rib of Beef Au Jus – Petite Cut 25   Queen Cut 28   King Cut 31
Fresh Prime Rib of Beef served with a baked potato and fresh vegetable mélange. You may add a crab cake to any cut of the Prime Rib for a $10.00 per person charge.

**Surf and Turf Market Price
A 6 oz. filet of beef served with your choice of one sauce for the group. The filet is accompanied by shrimp stuffed with crab imperial and topped with hollandaise sauce and served with a baked potato and fresh vegetable mélange. You may substitute the stuffed shrimp with a crab cake for the entire group if you choose. (This would not be a choice for each guest.)

**Filet Mignon 30
An 8 oz. Center cut steak served with your choice of one sauce for the group and accompanied by a baked potato and fresh vegetable mélange.

Filet Mignon Lisa 32
An 8 oz. Center cut steak complimented by a Cabernet Sauvignon demi-glace and topped with crumbled blue cheese. Accompanied by garlicky mashed potatoes and fresh vegetable mélange.

New York Strip Steak 30
Center cut sirloin steak pan seared and topped with tarragon butter and accompanied by a baked potato and fresh vegetable mélange.

Beef Tenderloin Tips Forestiere 25
Sautéed beef tenderloin tips finished with a wild mushroom and red wine sauce, and accompanied bya rice blend and fresh vegetable mélange.

**Choose from one of the following sauces:
A) Béarnaise

B)Bordelaise

C) Red Wine with Wild Mushroom

Seafood

Boneless Fresh Flounder Stuffed with Crab Imperial 30
Served with a baked potato and fresh vegetable mélange.

Fresh Fillet of Flounder Francaise 25
Dipped in egg and sautéed in butter with fresh mushrooms, shallots, green onions and parsley, then finished with lemon juice and white wine. Accompanied by a rice blend and fresh vegetable mélange.

Maryland Crab Cakes Market Price
Jumbo lump crabmeat broiled and served with a baked potato and fresh vegetable mélange.

Rockfish Chesapeake 27
Boneless fillet baked and served with a cream reduction, garnished with a julienne of county ham, celery and crabmeat. Accompanied by a rice blend and fresh vegetable mélange.

Horseradish Encrusted Salmon 25
Fresh Atlantic salmon breaded in a horseradish and herb crust and served with garlicky mashed potatoes and fresh vegetable mélange.

Broiled Fillet of Fresh Norwegian Salmon Béarnaise 25
Served with a rice blend and fresh vegetables mélange.

Salmon with Lemon Dill Sauce  25
Served with a rice blend and fresh vegetables mélange.

Blackened Tuna with Saffron Lobster Sauce 30
Pan blackened until medium rare with Cajun spices and served with a saffron cream sauce, finished with lobster meat. Accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Veal, Pork, Duck

Honey Bourbon Pork Chops 25
Frenched pork chop pan seared then served with a sauce made of honey, bourbon, and ginger and finished with granny smith apples. Accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Veal Marsala 26
Scaloppini of veal sautéed and finished with a wild mushroom sauce. Accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Veal Saltimbocca 26
Scaloppini of veal sautéed in butter with prosciutto ham and fontina cheese then baked. Finished with a Madeira wine sauce and accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Duck Papa De Gallo 27
Duck breast pan seared and roasted until medium. Combined with shitake mushrooms, olives, tomato, herbs and finished with a red wine sauce. Accompanied by garlicky mashed potatoes and fresh vegetable mélange.

Vegetarian

Add shrimp to any vegetarian entrée for an additional $10.00 per entrée.

Fettuccine Primavera 20
Spinach and egg fettuccine with a mélange of fresh vegetables in a creamy parmesan cheese sauce.

Penne Sicilian 20
Broccoli, shitake mushrooms, garlic, calamata olives, sun dried tomatoes and basil sautéed in extra virgin olive oil and tossed with penne pasta.

Penne Putanesca 20
Penne pasta tossed with red onions, capers, calamata olives, and garlic in a tomato sauce.

Children’s Selections

Children’s entrees are available to children ages 10 and under only. You may choose one selection per event for all children attending. All selections are served with apple sauce.

  • Chicken Fingers with French Fries 10
  • Pasta with Marinara Sauce 7
  • Pasta with Alfredo Sauce 7
  • Cheese Pizza 8

Optional Served Desserts

You may choose to add ONE dessert for your event when using the seated dinner menu at an additional charge of $3.00 per person attending. The choices are as follows:

  • Key Lime Pie
  • Apple Pie
  • Chocolate Mousse
  • Ice Cream (Choice of either chocolate or vanilla—one flavor per group)
  • Cookies and Cream Pie
  • Chocolate Peanut Butter Chiffon Pie
  • Fruits of the Forest Pie

 

Disclaimer: Prices are subject to change and availability of all menu items not guaranteed.