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Buffet Style Meals	Click to View		Printable PDF
Butler-Style Tray (Passed Hors D’ Oeuvre)	Click to View		Printable PDF
International Dinner Stations	Click to View		Printable PDF
International Hors D'Oeuvres Stations	Click to View		Printable PDF
Persian 3 Course Meal Package	Click to View		Printable PDF
Special Occasion Menu	Click to View		Printable PDF
Three Course Meals	Click to View		Printable PDF

While our restaurant is undergoing renovation, please check out our Area Dining page with recommended local restaurants.

Please call the hotel directly for updates regarding our renovation.

Buffet Style Meals

Salads

CAESAR
Romaine Lettuce, Fresh Shredded Parmesan Cheese, Homemade Croutons, and Creamy Caesar Dressing

SPINACH
Spinach Leaf, Golden Raisins, Walnuts, Chopped Eggs, Homemade Croutons,
and Balsamic Vianaigrette

GREEK
Baby Field Greens and Romaine Lettuce, Crumbled Feta Cheese, Cucumber, Tomato,
Kalamata Olives, Homemade Croutons, and Lemon-Mint-Tarragon-Olive Oil Vinaigrette

CALIFORNIA MIXED GREENS
Baby Field Greens and Romaine Lettuce with 4 Items of Your Choice:
Tomatoes, Cucumbers, Black Olives, Croutons, Mushrooms, Mandarin Oranges, Shredded Parmesan,
Sweet and Spicy Pecans, Red Bell Pepper, Shredded Carrot or Baby Corn
Choice of One Dressing: Balsamic Vinaigrette , Dijon Vinaigrette, Thousand Island,
Ranch, Roquefort, Sesame Soy Ginger, or Thai Peanut

* Upgrade: Second Dressing

Cold Dishes

Grilled Mediterranean Vegetables
Fresh Sliced Seasonal Fruits
Marinated Sliced Tomatoes and Bermuda Onion
Insalata Caprese: Marinated Tomatoes, Mozzarella, and Basil
Farfalle Bowtie Pasta Primavera with Balsamic Vinaigrette
Morrocan Cous Cous Salad with Golden Raisins, Scallions, Peas, and a Light Curry Flavor
Homestyle Potato and Egg Salad
German Potato Salad with Mustard-Bacon Vinaigrette
Oriental Chicken Salad
Tabouli with Parsley and Tomatoes
Black Bean, Corn, Avocado Salad with Chili-Garlic Vinaigrette
Spanish Sweet-Sour Roasted Pepper and Celery Salad with Raisins
Chinese Sesame Noodles wih Peanut Sauce
Vietnamese Melon Salad wth Peanuts and Lime Vinaigrette
Plantation Coleslaw
*Marinated Herring and Apple
*Japanese Eggplant Stuffed with Tomato and Onion
*Grape Leaves Filled with Rice
*California or Vegetable Sushi Rolls
*Sliced Smoked Salmon with Condiments: Capers, Chopped Egg, and Bermuda Onion

Entrees

GRILLED CRISPY SKIN BONED BREAST OF CHICKEN
CHOICE OF SAUCE: Wild Mushroom and Wine, Grain Mustard-Tarragon, Indian Tandoori,
Cacciatore (with Red Wine, Peppers and Onion), Provencal (with Garlic, Tomato, Basil and Onion),
Sweet Red Bell Pepper Buerre Blanc, Spicy Jerk Marinade, Tarragon Vin Blanc,
OR
Chicken Scallopine with Lemon and Capers

SALMON OR WHITEFISH
* UPGRADES: ORANGE ROUGHY OR MAHI MAHI
CHOICE OF SAUCE: Lemon Caper, Lemon Dill, Wild Honey and Vinegar Glaze with Sweet Mustard,
Saffron Beurre Blanc, Vera Cruz (with Tomato, Onion, and Mixed Bell Pepper)
OR
Fillet of Whole Whitefish topped with Tomato, Onion, and Sumac
Fillet of Whole Smoked Salmon (Served Room Temperature)
Fillet Whole Smoked Whitefish (Served Room Temperature)

ENTREE SPECIALTIES
Chicken Parmigiana (Breaded Filet, Topped with Sauce and Mozzarella Cheese)
Curried Chicken with Raisins, Nuts and Coconut
* Seafood in Saffron Sauce
Beef Bourguinnone with Mushrooms, Onions and Carrot
New Orleans Jambalaya or Saffron Paella (with Rice, Shrimp, Chicken, Italian Sausage and Olives)
Fettucine Alfredo with Salmon and Peas
Sliced Beef or Turkey Meatloaf with Brown Gravy

~~~

Roasted Meats

ROAST BREAST OF TURKEY
Whole Cranberry Sauce, and Mayonnaise

* FILET MIGNON
Wild Mushroom Demi-Glace or Au Jus
with Horseradish Cream

HONEY BAKED HAM
Dijon Mustard, Honey Mustard, and Whole Cranberry Sauce

TRI TIP
Wild Mushroom Demi-Glace or Au Jus with Horseradish Cream

*RACK OR LEG OF LAMB
Wild Mushroom Madeira Sauce , Mint Jelly

*RACK OF VEAL
Wild Mushroom Demi-Glace, Hoisin Orange Demi-Glace, or Lemon Soy Sauce

* = Upgrade Item

Starches

POTATOES
Roasted New Potatoes with Rosemary, Mashed Potatoes (Gratinee with Cheese, If Desired)
*Dill or Parsley New Potatoes, *Potatoes Dauphinoise (Garlic Flan)

RICE
Rice Pilaf
Saffron Rice
Mexican Yellow Rice
White & Wild Rice with Apples and Pecans
White & Wild Rice with Water Chestnuts, Onion and Carrots
Spanish Rice with Tomatoes, Bell Peppers and Onions
Rice with Candied Orange Peel and Almonds (Shirin Polo)
Baby Lima Bean and Dill Rice (Baghala Polo)

PASTAS
Penne Marinara (or Tri-Color Rotelli) with Fresh Mushrooms and Basil
Farfalle Alfredo or Penne Pesto
Linguini with Clam Sauce - Red or White
* Cheese Tortellini Carbonara (Cream Sauce, Ham, and Peas), Pesto, or Marinara

~~~

Vegetables

Melange of Three Vegetables
Brown Sugar Orange Glazed Carrots
Lemon and Dill Carrots
Green Beans with Red Bell Pepper
Snow Peas
Broccoli Florets with Lemon Zest
Sauteed Zucchini and Basil
Broiled Tomato Half Gratinee
Sweet and Sour Red Cabbage
*Asparagus Spears (Seasonal)
*Tomato Stuffed with Ratatouille or Spinach

~~~

All Meals Include:
Gourmet Rolls and Butter Swirls                 Full Coffee and Tea Service or Station

~~~

Desserts

Plated
(Choose One)
Tiramisu, Berry Coulis and Berry Garnish
Warm Tropical Bread Pudding with Caramel Sauce
Tropical Sorbets, Berry Coulis and Berry Garnish
New York Cheesecake, Berry Coulis and Berry Garnish
* Chocolate-Espresso Opera Cake, Berry Coulis and Berry Garnish
* Raspberry Chocolate Layer Cake and Berry Coulis
* Chocolate Heart Gelato Tartufo filled with Chocolate Gelato and Raspberry Sorbet on Berry Coulis (Plate Service)
* Trio of Miniature Pastries: Mini Fruit Tart, Opera Cake, Éclair (Plate Service)

Stations

Viennese Dessert Buffet
A Decadent Display of Whole Cakes,
and A Variety of European Miniature Pastries and Tarts.
Silver Platter of Sliced Fresh Fruit with Melons, Kiwi, Papaya, Pineapple and Orange
Tropical Sorbets “Scooped To Order” in Crisp Sugar-Cinnamon Shells with Berry Coulis
Viennese Dessert Option to Add: Trays of Berries.

Ice Cream Sundae Bar
Two Flavors of Ice Cream Plus a Great Assortment of Toppings: Toppings to Include
Hot Fudge Sauce, Sliced Strawberries and Bananas, Chopped Nuts,
Whipped Cream, Assortment of Candies, Colored Sprinkles, Coconut, and Maraschino Cherries
Please Note: Non-Dairy Ice Cream Is Available Upon Request

Banana Foster Flambe
Bananas Sautéed to Order with Banana Liquor and Rum,
Also Flambéed for Dramatic Effect!
Accompanied by Vanilla Ice Cream, Nuts and Maraschino Cherries

Crepes Suzette
French Crepes Sauteed and Flambeed to Order in Orange Sauce with Mandarin Oranges.
Accompanied by Whipped Cream and Nuts.

Cappuccino and Espresso Bar
Foamy Cappuccino and Espresso International Coffees Made To Order.
Accompanied by Whipped Cream, Cinnamon, Chocolate
Cappuccino Option To Add: A Selection of Flavored Liqueurs
* = Upgrade Item

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Butler-Style Tray Passed Hors D’ Oeuvre

Elegantly Garnished and Passed Butler Style from Silver Trays

COLD

Belgian Endive Spears with Piped Salmon Mousse or Herbed Cheese
Rare Roast Beef Medallions on Garlic Toast with Horseradish Cream and Parsley Garnish
Baked Won Ton Cups with Dill Bay Shrimp or Curried Chicken Salad
* New Potatoes with Sour Cream and Red Salmon Caviar
Seared Ahi Tuna on Wonton Crisps with Soy-Sesame Mayonnaise
* Prosciutto Wrapped Melon
Miniature Tostadas with Minced Rare Beef or Grilled Chicken, Guacamole and Salsa Fresca, Cilantro Leaf Garnish
* Gulf Shrimp with Cocktail Sauce
Smoked Salmon on Puff Pastry Croustade with Chipotle Cream
Smoked Salmon on Toast with Salmon-Dill Cream or Dill Mustard Sauce
* Lobster Canapes with Pernod Mayonnaise
Salmon and Vegetarian California Rolls, Soy Sauce Dip
Tortilla Chips with Guacamole
Bruschetta - Fresh Diced Tomato and Basil Compote on Garlic Toasted French Round

~~~

HOT

* Breaded Shrimp with Creole Sauce
Mini Crab Cakes
Mini Pizzas
* Grilled Tandoori Chicken with Chutney Dip and Lavosh
* Lemon-Onion-Saffron Grilled Chicken Kebabs with Lavosh
Chicken or Beef Saté Skewers with Peanut Sauce
Italian Sweet Sausage and Puff Pastry Pinwheels
Argentinian Beef Empanadas
Pea and Potato Samosas with Mint-Cilantro Dipping Sauce
* Cajun Popcorn Shrimp with Creole Sauce
Calamari Fritti with Marinara Sauce
Potato Pancakes with Applesauce and Sour Cream
Miniature Vegetarian Spring Rolls with Duck Sauce,
Sauteed Pot Stickers with Soy-Vinegar Dipping Sauce,
Mini Quiches, Choice of: Spinach, Mushroom, Lorraine, or Krab
* Russian Blini with Sour Cream and Red Salmon Caviar
Spanokopita: Greek Spinach-Cheese Turnovers
Knishes, Choice of: Potato, Meat, or Mushroom
Mushrooms with Spinach, Sausage-Bread or Crab-Bread Stuffing
Mini Hot Dogs in Pastry with Mustard Dip
Chicken or Beef Taquitos with Quacamole
* Coconut Tempura Shrimp with Mango Chutney Dip
Meatballs with Orange-Apricot BBQ Glaze or Swedish Style
BBQ Chicken Wings
Spicy Buffalo Chicken Wings with Ranch Dip
* Baby Lamb Chops (Frenched) with Mint-Cilantro Chutney
* = Upgrade Item

International Dinner Stations

International Stations as dinner are a very popular way to offer a variety of tastes sure to please everyone.
Stations often feature Display Cooking To Order as the guests watch or can be “serve yourself” style.
These four stations together are most popular. Further stations ideas follow.

Chinese Wok Stir-Fry
Chicken and Beef Strips Display Wok Stir-Fried in Cantonese Sauce or Spicy Hot Szechuan Sauce,
with Mixed Chinese Vegetables: Bamboo Shoots, Bean Sprouts, Carrot, Onion, Three Color Bell Peppers,
Celery, and others.
Includes Nuts and Crispy Won Ton Strips to go on top, Chinese Mustard and Soy Sauce.
Chinese Fried Rice with Peas and Egg and Ginger-Green Onion Chinese Pancakes.
Vegetable Pot Stickers

Chinese Options to add: Chilled Sesame Peanut Noodles, Steamed Shui Mai with Soy-Vinegar Sauce,
or Barbecued Beef Bao Rolls; Spicy Kung Pao Chicken with Peanuts; Pepper Steak;
Beef or Chicken Skewers with Teriyaki Sauce.

Pasta Creations
Roman Antipasto Display of Grilled Mediterranean Vegetables: Eggplant, Zucchini, Tri-Color Bell Peppers,
Yellow Squash, and Carrots, with Marinated Mushroom, Artichokes, and Green and Black Italian Olives.
Two Pastas (Penne Rigate, Farfalle, or Tri-Color Rotelle) Display Sauteed To Order
With Choice of Two Sauces: Chunky Marinara, Alfredo, and Pesto.
Pasta Condiments to add-in the saute’ include: Baked Salmon, Green Peas, Toasted Nuts,
Sun Dried Tomatoes, Diced Tomatoes, Capers, Sliced Mushrooms, Italian Olive-Peppers Salsa,
Shredded Fresh Parmesan, Ground Black Pepper, and Hot Red Pepper Flakes.

Italian Options to add: Caesar Salad, Insalata Caprese (Buffalo Mozzerella, Tomato, Basil), Insalata di Mare
(Calamari, Shrimp, and Scallops), Cheese Tortellini, Spinach Ravioli, Saute’ of Chicken or Veal Scallopine or
Shrimp Scampi, Fried Calamari with Lemon Aioli, or Pizza.

Ambrosia Station
Crisp Vegetable Crudites and Two Dips: Select From Spinach, Hummus, California Onion,
Guacamole, Curry Yogurt, and Mint Yogurt.
Tortilla Chips with Salsa and Guacamole
An Assortment of Elegant Imported and Domestic Cheeses with Gourmet Crackers.
Hot Baked Brie with Sweet and Spicy Walnuts and Sliced French Bread
Freshest Seasonal Sliced Fruits including Melons, Berries, Kiwi, Papaya, Pineapple, and Orange.

Ambrosia Options to add: Apricot BBQ Meatballs, Homemade Quiches, Fried Zucchini, or Buffalo Wings.

Greek Steak Diana and Wild Mushrooms Flambe
Tender Slices of Beef Display Sauteed in Butter, with Diced Tomatoes, Mushrooms in Sauce,
Parsley, Mustard, and Wine, then flambeed with Brandy for a dramatic effect.
Beautiful display of Whole Mushrooms: Portabellos, Criminis, Oysters, Domestics, and Shitakes,
plus cut mushrooms for sauteeing vegetarian-style.
Steak Diana and Wild Mushrooms are served with Lavosh Bread, and Parsley

Greek Options to add: Hummus and Baba Ganouj, Greek Salad, Taboulle, Rice Stuffed Grape Leaves,
Tomato-Onion Stuffed Eggplants, Spanokopita or Tyropita (Cheese and Spinach Boregs)

~ Further Station Ideas ~

Salad Creations
Baby Mix Green Salad with Julienne of Bell Peppers, Sweet and Spicy Walnuts,
and Chopped Dates, with Balsamic Vinaigrette Dressing
Salade Tre Colore with Arugula, Endive, Radicchio, Balsamic Vinegar and Extra Virgin Olive Oil.
Chinese Salad with Iceberg, Toasted Slivered Almonds, Green Onion, Mandarin Oranges and Soy-Sesame-Citrus
Dressing
Endive and Asparagus Salad with Corn Dressing
Spinach Salad with Fresh Raspberries and Raspberry Vinaigrette Dressing
Salad Options to Add: Grilled Mediterranean Vegetables including Zucchini, Eggplant, Mushrooms and Olives

* Japanese Sushi
Sushi Chef Display Prepares Fresh Sushi Specialties: Nigiri Sushi and Hand Roll Sushi with Tuna,
Salmon and Vegetables and California Rolls both Vegetarian and with Tuna, Krab, Avocado & Cucumber.
With Pickled Ginger, Wasabi Mustard & Soy Sauce.

Japanese Options to add: Hot Sake, Seared Ahi Tuna with Ponzu Sauce, Tempura Vegetables with Warm Dipping
Sauce, Yakisoba Noodles with Napa Cabbage and Carrot, Yakitori Chicken Skewers or Teriyaki Beef Skewers,
Beef or Chicken Stir-Fry in the Benihana Style with Dipping Sauces, Tsukemono Cucumber Salad, or Cold
Buckwheat Soba Noodle Salad.

Fish Creations
Lox Served with Pumpernickel and Rye Bread, Lemon Wedges, Capers, Sliced Onion,
Whole Fillet Baked Smoked Salmon. Seared Ahi Tuna with Ponzu Sauce..
Fish Creations Options to add: Whole Smoked Whitefish, Salmon Caviar with Petit Toast, Chopped Egg Yolk,
Egg white, Butter, Chopped Parsley, Lemon Wedges.

Mexican Fajitas Bar
Chicken Fajitas and Beef Fajitas with Bell Peppers and Onions, Warm Flour Tortillas,
Charro Whole Pinto Beans, Mexican Rice, Shredded Cheese, Sour Cream,
Pico de Gallo Chunky Salsa, and Guacamole. Also comes with Tortilla Chips.

Mexican Options to add: Cheese Quesadillas, Blue Corn and Crab Quesadillas,
Real Cheese Nachos, Chimichunga Fried Burritos, Flautas (Flour Tortillas filled with Beef or Chicken),
Taquitos (Corn Tortillas filled with Beef or Chicken)

* Carved Meats
Select Two from: Roast Beef, Roast Brisket of Beef, Roast Breast of Turkey, Corned Beef, Pastrami,
Crusted Chicken Breast, or Honey Mustard Ham. Served on Petite Rolls with Special Condiments.
Caesar Salad with Romaine Greens, Homemade Croutons, Shredded Fresh Parmesan Cheese,
and Homemade Creamy Caesar Dressing. Also Roast Rosemary Potatoes.

Carved Meat Options to add: Rack of Lamb, Roast Duck

* Russian Flavors
Beef Stroganoff with Mushrooms, White Rice or Egg Noodles, and Piroshkis of Potato or Meat.
Blini Pancakes Warmed To Order with Sieved Egg White and Egg Yolk,
Onion & Sour Cream (Caviar provided by client).
Russian Options to add: If desired we can provide Black Sturgeon, Golden Whitefish, or Red Salmon Caviars.

California Pizzas
A Sampler Station including Three Pizza Creations:
Select from Margherita (Diced Tomato and Fresh Basil), Mushroom with Italian Sausage or Pepperoni,
Hawaiian Ham and Pineapple, Thai Chicken with Peanut Sauce, Grilled Mediterranean Vegetable,
Sun Dried Tomato with Feta Cheese, and Western BBQ Chicken with Cilantro.

California Options to add: Goat Cheese, Buffalo Mozzerella, Fresh Ricotta, or Anchovies.

* Chilled Seafood Display
Large Shrimp with Cocktail Sauce and Lemon Wedges, Whole Fillet Baked Smoked Salmon with Dill Mustard Sauce,
Smoked Trout with Horseradish Cream Sauce, and Rare Ahi Tuna with Ponzu Sauce.

Seafood Options to add: Lobster Tails, Little Neck Clams, Crab Claws, Shellfish Pasta Salad,
Smoked Glazed Eel, Whitefish Ceviche, And Salmon Caviar with Square Toast.

* New York Jewish Deli
Mini Potato Knishes or Mushroom Knishes (Choose One),
Potato Pancakes with Applesauce and Sour Cream, Kosher Pickles,
and (Choose Two) Carved Roast Beef or Brisket of Beef, Roast Turkey, Corned Beef or Pastrami,
on Cocktail Rye, with Mustard and Horseradish .

Deli Options to add: Blintzes (Fruit or Cheese) with traditional accompaniments,
Kishka in Gravy, or Smoked Fishes (Salmon, Trout, or Whitefish).

1950's Kids
Choose Four: Burgers with the Works, Beef Franks, Potato Salad, Potato Chips, Tater Tots,
Macaroni and Cheese, Chicken Fingers, Egg Rolls with Duck Sauce,
Sweet and Sour Chicken Wings, Pepperoni Pizzas, Fried Zucchini Sticks.

Parisienne Street Food
Your Guests enjoy Three Delectable Fillings in large Vol Au Vent Puff Shells:
Shrimp, Fish, and Scallops in Saffron Sauce,
Beef Bourguignonne with Mushrooms, Carrots, and Onions,
and Chicken-Mushroom-Carrot Makhani Curry with Condiments: Coconut, Nuts, and Raisins.

Bombay Banquet
Chicken or Vegetable Curry, Chicken Tikka, Indian Rice with Peas and Carrots,
or White Basmati Rice, Potato Pea Samosas, Papadum. Served with Mango Chutney.

Bombay Banquet Options to add: Lamb Curry.

Near East Food
Features Falafel, Pita Bread, Tahina or Hummus, Diced Tomato, Lettuce, and Pickles,
Taboulle or Eggplant Baba Ganouj, Rice Stuffed Grape Leaves, and Potato-Chicken Salad Olivieh.

Near East Options to add: Feta Cheese with Olives, Cheese-Spinach Boregs (Phyllo Turnovers),
Ground Beef “Looleh” or Chicken Kebabs, Tomato-Onion Stuffed Baby Eggplants,
Eggplant Salad with Dried Yogurt and Fried Onion.

New Orleans Bourbon Street
Includes: Louisiana Sweet and Spicy Walnut Salad with Mandarin Oranges,
Julienne Red Bell Pepper and Balsamic Vinaigrette.
Crab Cakes with Remoulade Sauce,
Jambalaya (with Chicken, Sausage, and Shrimp) or Red Beans and Rice,
and Fried Zucchini Fingers or Fried Whole Okra.

Bourbon Street Options to add: Mustard Greens, Chicken Creole or Shrimp Etoufée, or Corn Bread.

Western Station
Choose Either: Buffalo Wings or BBQ Chicken Pieces, and Either Beef Chili Con Carne or
Turkey and Black Bean Chile. Also Includes: Potato Salad and Corn Bread.
Western Options to add: Little Slices of Cajun Turkey Meatloaf, Really Good Macaroni Salad,
or Sweet and Sour Red Cole Slaw.

~~~

DESSERT STATIONS

Viennese Dessert Buffet
A Decadent Display of Whole Cakes, and A Variety of European Miniature Pastries and Tarts.
Silver Platter of Sliced Fresh Fruits with Melons, Kiwi, Papaya, Pineapple, and Orange.
Tropical Sorbets “Scooped To Order” in Crisp Sugar-Cinnamon Shells with Berry Coulis.

Viennese Option to Add: Trays of Berries.

Ice Cream Sundae Bar
Two Flavors of Ice Cream Plus a Great Assortment of Toppings:
Toppings to Include Hot Fudge Sauce, Sliced Strawberries and Bananas, Chopped Nuts,
Whipped Cream, Assortment of Candies, Colored Sprinkles, Coconut, and Maraschino Cherries
Please Note: Non-Dairy Ice Cream Is Available Upon Request

Ice Cream Option to Add: Bananas Foster Flambe with Banana Liqueur and Rum.

Banana Foster Flambe
Bananas Sautéed to Order with Banana Liquor and Rum,
Also Flambéed for Dramatic Effect!
Accompanied by Vanilla Ice Cream, Nuts and Maraschino Cherries

Crepes Suzette
French Crepes Sauteed in Orange Sauce with Mandarin Oranges, Cooked to Order,
Also Flambeed for Dramatic Effect.
Accompanied by Whipped Cream, Nuts and Berries.
Cappuccino and Espresso Bar
Foamy Cappuccino and Espresso International Coffees Made To Order.
Accompanied by Whipped Cream, Cinnamon, Chocolate.

Cappuccino Option to Add: A Selection of Flavored Liqueurs

* = Upgrade Item
Display Chef or Buffet Carver $100 ~ Sushi Chefs $150

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Persian Three Course Meal Package

HORS D’OEUVRES

Tray Passed
Elegantly Garnished and Passed Butler Style from Silver Trays
Looleh Kebab, Lavosh Bread and Sabze
Chicken Kebab, Lavosh Bread and Sabze
Tandoori Chicken Kebab, Lavosh Bread and Sabze
Pea and Potato Samosas
Potato Puffs Potato Shami
Seared Ahi Tuna on Wonton Crisps with Soy-Sesame Mayonnaise
Spanokopita: Greek Spinach Turnovers
Salmon Canapes with Salmon-Dill Cream or Dill Mustard Sauce
Bruschetta - Fresh Tomato and Basil on Toasted Sourdough Round

~~~

Stations
Stations often feature display cooking to order as
the guests watch or can be “serve yourself” style
Chinese Wok Stir-Fry Pasta Creations
* Japanese Sushi Wild Mushroom Flambe
Salad Creations Persian Station
* Carved Meats Greek Steak Diana Flambe
Iranian Cold Food Display Fish Creations

~~~

THREE COURSE SIT-DOWN

Salad
(Choose One)
Baby Field Greens with Sweet and Spicy Pecans, Julienne Red Bell Pepper,
Mandarin Orange and Dates with Balsamic Vinaigrette
OR
Caesar Salad with Romaine Greens, Shredded Parmesan Cheese,
Homemade Croutons, and Creamy Caesar Dressing

Entree
(Choice of Two)
Grilled Crispy Skin Boned Breast of Chicken with Wild Mushroom Madeira Sauce
Grilled, Baked Fillet of Salmon with Lemon Caper Sauce
* Chateaubriand with Tarragon-Mustard Sauce or Wild Mushroom Madeira Sauce
* Prime Rib with Wild Mushroom Madeira Sauce
* Grilled Sea Bass Fillet with Citrus Sauce and Ginger on Mushroom Madeira Sauce
* VealShank “Osso Bucco” with Fresh Herbs in Tomato-Concasée
Entrees Include: Chef’s Melange of Seasonal Vegetables &
Choice of Roasted Rosemary Potatoes or Rice Pilaf
Gourmet Rolls and Butter Swirls

~~~

Dessert
Plated
(Choose One)
Tira Mi Su, Berry Coulis and Berry Garnish
Warm Fruit Tart with Vanilla Ice Cream, Berry Coulis and Berry Garnish
Tropical Sorbets, Berry Coulis and Berry Garnish

~~~

SIT-DOWN OPTIONS - ADD AN ADDITIONAL DINNER COURSE
* Half Papaya Filled with Exotic Seasonal Fruits and Citrus Sauce
* Champagne Sorbet Intermezzo

* Seasonal Soups
* Grilled Fillet of Salmon on Angel Hair Pasta with Lemon Dill Sauce
* Penne Pasta with Grilled Vegetables and Marinara Sauce

MEAL OPTIONS
Seasonal Whole Fruits Station, Traditional Persian Sweets,
Traditional Coffee and Tea Station with Attendant, Pistachio, Full Liquor Bar,
Wine Service, Martini Bar, Vodka Bar, Champagne Toast, Wedding Cake

* = Upgrade Item
VIENNESE DESSERT BUFFET: A Decadent Display of Whole Cakes, And A Variety of European Miniature
Pastries and Tarts.
Silver Platter of Sliced Fresh Fruits with Melons, Kiwi, Papaya, Pineapple, And Orange.
Tropical Sorbets “Scooped to Order” in Crisp Sugar Cinnamon Shells with Berry Coulis.
Viennese Dessert Option to Add: Trays of Berries.

CREPES SUZETTE STATION: French Crepes Sauteed in Orange Sauce with Mandarin Oranges,
Cooked to Order, Also Flamabeed for Dramatic Effect!

CAPPUCCINO AND ESPRESSO BAR: Foamy Cappuccino and Espresso International Coffees Made to Order,
Accompanied with Whipped Cream, Cinnamon, Chocolate.
Cappuccino Option to Add: A Selection of Flavored Liqueurs.

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Special Occasion Menu

BUFFET STYLE

Salad
(Choice of Two)
Caesar Salad Bar with Fresh Grated Parmesan, Homemade Herb Croutons,
Tomatoes and Creamy Caesar Dressing
California Baby Field Greens Salad Bar with Tomato, Cucumber, Croutons,
and Shredded Carrot with Balsamic Vinaigrette or Ranch Dressing
Oriental Chicken Salad
Pasta Primavera Salad Bar
Sliced Seasonal Fruits Including Melons, Berries, Kiwi, Pineapple,
Orange, and Papaya
Warm French Rolls and Butter Swirls

Entree
(Choice of Two)
Roast Breast of Turkey with Cornbread Stuffing and Turkey Gravy
*Steamship Top Round of Beef with Wild Mushroom Madeira Sauce
Beef Bourguignonne with Mushrooms, and Carrots, Onion
Fillet of Salmon with Lemon Caper Sauce
Grilled Crispy Skin Boned Breast of Chicken on Spinach Sauté with Wild Mushroom Madeira Sauce
Penne Marinara with Chopped Grilled Mediterranean Vegetables

Starch
(Choice of One)
Mashed Potatoes, Rosemary Roast Potatoes or Wild and White Rice Pilaf

Vegetable
Melange of Vegetables
All Meals Include: Gourmet Rolls and Butter Swirls,
And Full Coffee & Tea Service or Station

Plated Dessert
(Choice of One)
Tira Mi Su, Berry Coulis and Berry Garnish
Tropical Sorbets in Crisp Sugar Cinnamon Shells with Berry Coulis and Berry Garnish
New York Cheesecake with Berry Coulis and Berry Garnish

SIT DOWN

Salad
(Choice of One)
Caesar Salad with Fresh Grated Parmesan, Homemade Croutons, and Creamy Caesar Dressing
Baby Field Greens with Tomato, Cucumber, Shredded Carrot, and Balsamic Vinaigrette
California Mixed Greens with Sweet and Spicy Walnuts, Crumbled Feta Cheese, Tomato, and
Balsamic Vinaigrette

Entree
(Choice of Two)
Grilled Crispy Skin Boned Breast of Chicken on Spinach Sauté with Wild Mushroom Madeira Sauce
Roast Breast of Turkey with Cornbread Stuffing and Turkey Gravy
Fillet of Salmon with Lemon Caper Vin Blanc
*Chateaubriand (Filet of Beef) with Wild Mushroom Madeira Sauce
Vegetarian Selection Available: Penne Marinara with Chopped Grilled Mediterranean Vegetables
All Entree Selections Served With:
Roast Rosemary Potatoes or Rice Pilaf
And Melange of Seasonal Vegetables
Gourmet Rolls and Butter Swirls
Full Coffee & Tea Service or Station

Plated Dessert
(Choice of One)
Tira Mi Su, Berry Coulis and Berry Garnish
Tropical Sorbets in Crisp Sugar Cinnamon Shells with Berry Coulis and Berry Garnish
New York Cheesecake with Berry Coulis and Berry Garnish
Upgrade Options: Tray Passed Hors D’Oeuvres or Hors D’Oeuvres Stations
Viennese Dessert Buffet, Crepes Suzette, and Cappuccino-Espresso Bar
* = Upgrade Item

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Three Course Meals

Three course meals, whether luncheon or dinner always feature the freshest ingredients and tastes and an
artful presentation. Three course meals include salad, entree, and dessert courses.
Additional Course Options Are Also Available.

Salad

Baby Field Greens with Sweet and Spicy Walnuts, Mandarin Oranges, Chopped Dates,
and Julienne Red Bell Pepper, with Balsamic Dressing

Caesar Salad with Homemade Croutons, Shredded Parmesan, and Creamy Caesar Dressing

Modern Greek Salad with Baby Field Greens, Feta Cheese, Diced Tomato,
Sweet and Spicy Walnuts, with Balsamic Dressing

* Spinach Salad with Mandarin Orange, Toasted Walnuts, Beets and Balsamic Dressing

* Prawn Cocktail with Roasted Garlic-Cilantro Mayonnaise or Cocktail Sauce

Classic Greek Salad with Romaine Greens, Feta Cheese, Cucumber, Tomato, and Kalamata Olive,
with Lemon-Mint-Tarragon Olive Oil Vinaigrette

* Watercress, Romaine, and Sliced Mushroom Salad with Tarragon Mustard Dressing

Baby Field Greens with Roasted Red Peppers, Artichoke Hearts, Kalamata Olives,
Homemade Croutons, and Balsamic Dressing

Baby Field Greens with Tomato, Shredded Carrot,
Sliced Mushroom, and Cucumber with Applesauce-Soy Dressing

* California Greens with Baked Crumbed Goat Cheese Medallion and Raspberry Vinaigrette

~~~

Entree

CHICKEN & TURKEY SELECTIONS
Grilled Crispy Skin Boned Breast of Chicken, Sauced One of Three Ways:
A) Wild Mushroom Madeira Sauce
B) Roast Red Pepper Beurre Blanc
C) Tarragon-Grain Mustard Vin Blanc
Grilled Marinated Chicken Strips, Sun Dried Tomatoes, Capers
and Grilled Mediterranean Vegetables On Top Of Penne Marinara
* Grilled Crispy Skin Boned Breast of Chicken, on Top of (One of Two Ways):
A) Spinach, Leek, Mushroom and Shallots, with Wild Mushroom Madeira Sauce
B) Duxelles Mushroom and Wild Rice, with Tarragon Vin Blanc
Thin Chicken Scallopine with Lemon Caper Sauce or Wild Mushroom Sauce
* Cornish Hen with Wild and White Rice Stuffing, with Wild Mushroom Madeira Sauce or a L’ Orange
Homestyle Creole Turkey Meatloaf with Gravy

FISH SELECTIONS
Grilled, Baked Fillet of Salmon with Lemon Caper or Lemon Dill Sauce
Whitefish with Lemon Caper or Lemon Dill Sauce
* Grilled Sea Bass Fillet with Citrus Sauce and Ginger or Mushroom Madeira Sauce

BEEF, LAMB AND VEAL SELECTIONS
* Prime Rib with Wild Mushroom Madeira Sauce
* Chateaubriand with Tarragon-Grain Mustard Sauce or Wild Mushroom Madeira Sauce
* Veal Shank “Osso Bucco” with Fresh Herbs in Tomato-Concasée
* Lamb Loin or Rack with Herbed Mustard and Breadcrumb Coating and Sauce Naturale
Homestyle Creole Beef Meat Loaf with Gravy
* Veal Medallions or Chop with Tarragon-Grain Mustard Sauce or Wild Mushroom Madeira Sauce
* Duet of Chateaubriand and Fillet of Salmon with Two Sauces
* Duet of Chateaubriand and Butterflied Shrimp with Crab-Bread Stuffing

All Meals Include:
Warm Rolls and Sweet Butter ~ Full Coffee and Tea Service or Station
Roasted Rosemary Potatoes ~ Melange of Seasonal Vegetables

Plated Dessert

(Choose One)
Tira Mi Su, Berry Coulis and Berry Garnish
Tropical Sorbets, Berry Coulis and Berry Garnish
New York Cheesecake, Berry Coulis and Berry Garnish
* Chocolate-Espresso Opera Cake, Berry Coulis and Berry Garnish
* Raspberry Chocolate Layer Cake on Berry Coulis
* Chocolate Heart Gelato Tartufo filled with Chocolate Gelato and Raspberry Sorbet on Berry Coulis
* Trio of Miniature Pastries:(Mini Fruit Tart: Opera Cake, and Eclair)

Viennese Dessert Buffet

A Decadent Display of Whole Cakes,
and A Variety of European Miniature Pastries and Tarts.
Silver Platter of Sliced Fresh Fruits with Melons,
Kiwi, Papaya, Pineapple, and Orange.
Tropical Sorbets “Scooped To Order” in Crisp Sugar-Cinnamon Shells with Berry Coulis
Viennese Buffet Option to Add: Trays of Berries.
Ice Cream Sundae Bar
Two Flavors of Ice Cream Plus a Great Assortment of Toppings:
Toppings to Include Hot Fudge Sauce, Sliced Strawberries and Bananas, Chopped Nuts,
Whipped Cream, Assortment of Candies, Colored Sprinkles, Coconut, and Maraschino Cherries
Please Note: Non-Dairy Ice Cream Is Available Upon Request
Ice Cream Option to Add: Bananas Foster Flambe with Banana Liqueur and Rum.
Banana Foster Flambe
Bananas Sautéed to Order with Banana Liquor and Rum,
Also Flambéed For Dramatic Effect!
Accompanied by Vanilla Ice Cream, Nuts and Maraschino Cherries
Crepes Suzette
French Crepes Sauteed in Orange Sauce with Mandarin Oranges, Cooked to Order,
Also Flambéed For Dramatic Effect!
Accompanied by Whipped Cream, Nuts and Berries.
Cherries Jubilee
Cherries Sautéed in Cherry Sauce, Cooked to Order,
Also Flambéed for Dramatic Effect!
Accompanied by Vanilla Ice Cream and Whipped Cream
Cappuccino and Espresso Bar
Foamy Cappuccino and Espresso International Coffees Made To Order.
Accompanied by: Whipped Cream, Cinnamon, Chocolate
Cappuccino Option to Add: A Selection of Flavored Liqueurs.
* = Upgrade Item

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