Catering Menu
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Sit Down Dinner 1
$65.00 per person | **Choose One Option from Each Course**
SOUP OR SALAD:
Roasted Butternut Squash Soup
Golden Potato and Leek Soup
San Marzano Creamy Tomato and Basil Soup
Classic Caesar Salad
with Waffle Croutons
Mixed Baby Greens, Red Beets, Roquefort, Walnuts, Balsamic Dressing
Iceberg Wedge, Smoked Bacon, Shaved Onion, Diced Tomato and Blue Cheese Dressing
ENTRÉE:
Slow Braised Beef Short Ribs
Potato Gnocchi, Brussels Sprouts, Port and Cranberry Sauce
Airline Chicken Breast Cacciatore
with Fresh Linguini Pasta
Filet of Scottish Salmon
Pesto Beurre Blanc, Farro, and Fresh Seasonal Vegetables
DESSERT:
Crème Brulée
Dark Chocolate Mousse
in a Tulip with Pistachio Crème Anglaise
Waffle Strawberry Short Cake
BREAD AND BUTTER
Sit Down Dinner 2
$75.00 per person | **Choose One Option from Each Course**
FIRST COURSE:
Classic Caesar Salad
with Waffle Croutons
Burrata and Heirloom Tomatoes
with Basil olive oil
Balsamic Caviar
Chilled Vichyssoise
with Blue Crab Meat and Tomato Salsa
MAIN COURSE:
Petit Filet Mignon and Shrimp Scampi (surf and turf)
with Scalloped Potatoes and Seasonal Vegetables
Filet Mignon
Wild Mushroom Ragout, Roasted Mini Gold Potatoes, and an Asparagus Chablis Demi-Glace
Filet of Loch Duart Scottish Salmon
Rock Shrimp, Pesto Beurre Blanc, and Fresh Linguini
DESSERT:
Tulip of Dark Chocolate Mousse
with Creme Anglaise, and Red Berry Compote
Frangelico Creme Brûlée, Honey Chantilly, and Blueberry Confiture
ARTISAN BREAD AND BUTTER
Sit Down Dinner 4
$95 per person | Assortments of Hot and Cold Hors d’oeuvres Passed or Displayed | **Choose One Option from Each Course**
STARTERS:
6 Escargots in Waffle
with Garlic Butter
Creamy Lobster Bisque
with Cognac and Brioche Croutons
Wild Mushroom Soup
Seared Deep Sea Scallops
Mango Chutney, Balsamic Reduction
Ahi Tuna Tartare
Avocado, Sweet Chili and Wasabi Cream
SALADS:
Classic Caesar Salad
with Waffle Croutons
Brussel Sprout Salad
Cured Bacon Bits, and Herbed Vinaigrette
Baby Iceberg Wedge Salad
Cured Bacon Bits, Shaved Pickled Onion, and Blue Cheese Dressing
Wild Arugula, Pear and Roquefort, Sherry Vinaigrette
ENTRÉES:
**All served with appropriate side dishes**
Filet of Beef Tenderloin Perigourdine
Truffle Madeira Sauce
Filet of Chilean Sea Bass
San Marzano Tomato, Capers, Pine Nuts, and Olive Relish
Roasted Maple Leaf Duck Breast
Orange Segments, Toasted Almonds, with Bigarade Sauce
Filet mignon and Maine Lobster Tail (Surf and Turf)
Lobster, Scallops and Shrimp “Bouillabaisse”
with Lobster and Fennel Sauce
Roasted Rack of Lamb
Garlic and Rosemary Jus, Flageolet Timbale
DESSERTS:
Dark and White Chocolate Mousse Layered Cake, and Vanilla sauce
Frangelico Crème Brulée
Waffle Strawberry Shortcake
with Red berry coulis
Dark Chocolate Mousse
in a Tulip with Pistachio Sauce
Cappuccino Tiramisu
with Kahlua Vanilla Sauce, Coffee, Petit Fours and Chocolate Truffles
Buffet Option #1
$60.00 per person
STARTERS:
Heirloom Tomato with Mozzarella
Basil Olive Oil, Balsamic Caviar
Freshly Tossed Caesar Salad
with Waffle Croutons
Oriental Rice Noodle Salad
with Ginger Sesame Dressing
ENTREES:
*All Served with Sauteed Vegetable Medley, & Roasted Sweet Potatoes
Slow Braised Beef Short Ribs
Port and Cranberry sauce
Baked Alaskan Ling Cod
Lemon, Capers and Parsley Butter
Airline Chicken Breast
Apple Cider Demi-Glace
DESSERTS:
Mini Crème Brulée
Chocolate Mousse
Assorted Cookies
Buffet Option #3
$90.00 per person | Passed or Displayed Assorted Canapes (Choose 6 out of our selection)
STARTERS:
Freshly Tossed Caesar Salad
with Waffle Croutons
Heirloom Tomatoes and Burrata
Basil Olive oil, and Balsamic Caviar
Mediterranean Couscous Tabouleh
Cucumber, Chickpeas, Coriander and Minted Vinaigrette
Smoked Salmon Plater
Onion, Capers, Goat Cream Cheese and Toasted Waffle
Red Beet, Pear, Walnut and Roquefort Salad
with Walnut Vinaigrette
ENTREES:
*All Served with Sauteed Vegetable Medley, & Roasted Mini Gold Potatoes
Petit Filet of Beef Tenderloin, Perrigourdine Sauce
Airline Chicken Breast, Apple Cider Demi-glace
Filet of Chilean Sea Bass
Tomato, Pine Nuts, Olive Relish
Lobster Mac and Cheese
DESSERTS:
Assorted Mini Desserts
French Eclairs, Layered Cakes, Fruit Tartlets
Frangelico Crème Brulée
Dark Chocolate Mousse in a Tulip
Domestic and Imported Cheese Presentation
*BREAD AND BUTTER
Hors d’Oeuvres Passed or Displayed
(Choose 6 pcs / $22 per person)
COLD:
Smoked Salmon
on a Waffle Point
Bay Shrimp Ceviche in a spoon
with Tortilla Strips
Waffle Avocado Toast
with Radish and Tomato Basil Salsa
Tuna Tartare and Avocado
in a Cocktail Cup, with Wonton Crisps
Jumbo Shrimp Cocktail
on a fork or on ice
Belgian Endive
with Goat Cheese and Tapenade
Heirloom Tomato and Basil Bruschetta
Trout Roe on Pumpernickel
with Sour Cream and Chives
Pate de Campagne
on a Baguette with Cornichon
HOT:
Mini Cup of Polenta
with Wild Mushrooms
Leek Tart
with Bacon and Goat cheese
Lamb Chop Lollipop
with Mashed Potatoes
Pizzetta
Roasted Onion and Kalamata Olives
Wild Mushroom Ragout
with Brie and Balsamic Reduction on Toast
Lobster Ravioli, Lobster Bisque in a spoon
Mini Crab Cakes, Whole Grain Mustard Hollandaise
Boursin Stuffed Mushroom Caps
SOUP SHOOTERS:
Chilled Cucumber
Red Beet Gazpacho
Sweet Potato Vichyssoise
**Specialty Items Available at Market Price**
Foie Gras on Brioche Toast with Mango Relish
Caviar
Ossetra, Beluga, Siberian Sturgeon or Domestic
Dungeness or Stone Crab Claws
(seasonal)
Receptions
Canapés, Finger Food, Display Trays, Mini Cups
DISPLAY TRAYS:
Veggie Tray
Assortment of Raw and Blanched Vegetables Baby Carrots, Cauliflower, Sunburst Squash, Fennel, Zucchini, Peppers, Heirloom Tomatoes, Celery Sticks, Cucumber, Radishes, Broccoli, Broccolini
Cheese Board
Domestic and Imported Cheeses, Dry Fruit Compote, Nuts, Fresh Fruits and Berries of the Season, Sliced Artisan Breads and Crackers
Charcuterie Board
Prosciutto, Soppressata, Pate, Mortadella, Viande des Grisons (Bresaola), Chorizo, Coppa, Dry Sausages, Cornichons, Pickled Onions and Peppers, Olives, Mustards, and Sliced Artisan Breads and Crackers
Seafood on Ice
Jumbo Shrimp, Lobster Claws or Halves, Crab Claws, Oysters, Clams, Spiny Lobster, Lemon, Mignonette, Cocktail Sauce
Smoked Fish and Shellfish
Smoked Salmon, King Fish, Herrings, Oysters, Scallops
Sushi Bar
Full sushi bar prepared on premise or served on trays with all condiments
IN ROOM COOKING:
Sautéed Shrimp Scampi
Grilled Sate
Grilled Mini Lamb Chops
HORS D’OEUVRES PASSED OR ON DISPLAY - COLD:
Asparagus | Prosciutto | French Baguette
Foie gras | Mango Relish | Brioche Toast
Smoked Salmon | Goat cheese | Capers | Waffl
Caviar or Trout Roe | Sour Cream | Pumpernickel
Ceviche | Tortilla Strips | (spoon)
Tuna Tartare | Avocado | Wonton Crisp (mini tall cocktail glass)
Bruschetta
Duck Prosciutto | Roquefort | Fig | Waffle Crisp
U-10 Shrimp Cocktail on a Fork
Caprese | Balsamic Caviar (spoon)
Waffle Avocado Toast with toppings
(Chopped Eggs—Smoked Salmon—Tomato Basil Salsa—Watermelon Radish)
Soup Shots
1. Vichyssoise, Waffle Crouton | 2. Gazpacho, Crab Meat, Avocado | 3. Cucumber, Tomato Salsa | 4. Golden Beet, Chopped Hard-boiled Egg, Chive)
HORS D’OEUVRES PASSED OR ON DISPLAY - HOT:
Polenta | Wild Mushroom | Mini Cup
Leek Tart | Bacon | Goat Cheese
Lollipop Lamb chop | Mashed Potato
Pizzetta | Onion | Kalamata Olive
Pulled Pork | Swiss Cheese | Brioche Bun
Wild Mushroom | Balsamic Reduction | Brie | French Baguette
Lobster Ravioli | Lobster Bisque | Waffle Croutons | Mini Soup Bowl
Dungeness Crab Cake | Whole Grain Mustard Hollandaise
Soup shots
1. Lobster Bisque | 2. Tomato Basil | 3. Potato Leek | 4. Black Bean | 5. Ginger Carrot | 6. Cioppino | 7. Wild Mushroom
SLIDER CARVING STATION:
*Served with appropriate condiments, sauces, slider buns, and slider waffles