Catering Menu
Dinner One
- Assorted Hot and Cold Hors D'oeurves Served Butler Style
First Course
- Baked Clams, Stuffed Mushrooms, or Melon with Prosciutto
Second Course
- Tossed Garden Salad with Vinaigrette Dressing
Third Course
- Chicken Francaise
- Broiled Salmon
- Rigatoni alla Vodka
- Sliced London broil with Mushroom Sauce
Dinner Two
- Assorted Hot and Cold Hors D'oeurves Served Butler Style
First Course
- Baby Shrimp in Garlic Sauce, Fried Calamari, or Rigatoni alla Vodka
Second Course
- Ceasar Salad
Third Course
- Shrimp Scampi
- Sirloin Steak
- Stuffed Fillet of Sole with seafood Stuffing
- Chicken Francaise
Dinner Three
- Assorted Hot and Cold Hors D'oeurves Served Butler Style
First Course
- Shrimp Cocktail, Grilled Portabella Mushroom, or Rigatoni alla vodka
Second Course
- Tricolor Salad
Third Course
- Surf and turf ~Filet Mignon & Lobster Tail
- Roast Prime Rib of Beef
- Broiled Salmon
- Chicken Marsala
* All entrees served with fresh seasonal Vegetables and oven roasted potatoes
*Occasion Cake or Dessert cart, Coffee and Tea
