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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. Meal counts for the entrees are required to be provided to us 10 days prior to your event.  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, 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, if you wish for something not listed please ask. We may also provide seafood soups for an additional charge.

  • Vegetable
  • Minestrone
  • Chicken Noodle
  • Potato Leek
  • Cream of Mushroom, Broccoli or Potato
  • Tomato Florentine
  • Broccoli & Cheese
  • French Onion ($2.50 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 ($3.00 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 ($3.00 per person extra)
  3. Tri-Colored Rotini pasta in Vinaigrette dressing

Poultry

Breast of Chicken Cordon Bleu 30
Stuffed with Swiss cheese and Prosciutto ham, breaded and baked golden brown and served with Hollandaise sauce, accompanied by mashed potatoes and vegetable mélange.

Country-Stuffed Breast of Chicken 30
Stuffed with traditional bread stuffing and served with mashed potatoes, gravy and vegetable mélange.

Breast of Chicken Amore 30
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 vegetable mélange.

Breast of Chicken Saltimbocca 30
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 mashed potatoes and vegetable mélange.

Chicken Marsala 30
Chicken sautéed with wild mushrooms in a Marsala wine sauce, accompanied by mashed potatoes and vegetable mélange.

Chicken Picatta 30
Chicken sautéed with lemon juice, white wine and capers, accompanied by mashed potatoes and vegetable mélange

Beef

Prime Rib of Beef Au Jus – Market Price
12 Ounce fresh Prime Rib of Beef served with a baked potato and vegetable mélange.

**Surf and Turf – Market Price (choice of stuffed shrimp or crab cake for the entire group)
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 vegetable mélange.

**Filet Mignon 36
An 8 oz. Center cut steak served with your choice of one sauce for the group and accompanied by a baked potato and vegetable mélange.

New York Strip Steak 36
Center cut sirloin steak pan seared and topped with a herbed garlic butter and accompanied by a baked potato and vegetable mélange.

Beef Tenderloin Tips Forestiere 30
Sautéed beef tenderloin tips finished with a wild mushroom and red wine sauce, and accompanied by mashed potatoes and 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 – Market Price
Served with a baked potato and vegetable mélange.

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

Rockfish Chesapeake – Market Price
Boneless fillet baked and served with a cream reduction, garnished with a julienne of county ham, celery and crabmeat. Accompanied by a mashed potatoes and vegetable mélange.

Broiled Fillet of Fresh Norwegian Salmon Béarnaise – Market Price
Served with mashed potatoes and vegetables mélange.

Salmon with Lemon Dill Sauce  – Market Price
Served with mashed potatoes and vegetables mélange.

Veal, Pork, Duck

Honey Bourbon Pork Chops 28
Frenched pork chop pan seared then served with a sauce made of honey, bourbon, and ginger and finished with granny smith apples. Accompanied by mashed potatoes and vegetable mélange.

Duck Papa De Gallo 32
Duck breast pan seared and roasted until medium. Combined with shitake mushrooms, olives, tomato, herbs and finished with a red wine sauce. Accompanied by mashed potatoes and vegetable mélange.

Vegetarian

Pasta Primavera 25
Egg fettuccine with a mélange of fresh vegetables in a creamy parmesan cheese sauce.

Pasta Putanesca 25
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 15
  • Pasta with Marinara Sauce 12
  • Pasta with Alfredo Sauce 12
  • Cheese Pizza 12

Optional Served Desserts

You may choose to add ONE dessert for your event when using the seated dinner menu at an additional charge of $5.00 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)
  • Chocolate Peanut Butter Chiffon Pie
  • Fruits of the Forest Pie

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