Menus

SUNDAY SIT DOWN BREAKFAST
9AM – 12 NOON

Coffee, Tea, Brewed Decaf and Orange Juice
Assorted Rolls and Danish
Scrambled Eggs with Home Fries

Choice of ONE Breakfast Meat:  Bacon – Canadian Bacon – Sausage Links or Virginia Ham

SUNDAY BUFFET BREAKFAST
9AM – 12 NOON

Coffee, Tea, Brewed Decaf and Assorted Juices
Variety of Fresh Seasonal Fruits
Assorted Rolls, Danish, Muffins and Bagels with Cream Cheese and Jelly
Scrambled Eggs
Home Fries

Choice of TWO Breakfast Meats:  Bacon – Canadian Bacon – Sausage Links or Virginia Ham

French Toast with Maple Syrup

Omelette Station Available for an Additional Charge Per Person
Minimum of 100 People

BUFFET BRUNCH
11AM – 3PM

Coffee, Tea, Brewed Decaf and Assorted Juices
Variety of Fresh Seasonal Fruits
Choice of TWO Salads
Assorted Rolls, Danish, Muffins and Bagels with
Cream Cheese and Jelly
Scrambled Eggs
Home Fries
French Toast with Maple Syrup

Choice of TWO Breakfast Meat:  Bacon – Canadian Bacon – Sausage Links or Virginia Ham

Choice of ONE Pasta:
Baked Ziti – Stuffed Shells or Lasagna with Marinara Sauce

Choice of ONE Entrée (Served with Rice Pilaf):
Pineapple Chicken with Roasted Cashews
Tenderloin of Beef Tips Stir-Fry
OR
Hand Carved Roasted Turkey with Cranberry Dressing

Omelette Station Available for an Additional Charge Per Person
Waffle Station Available for an Additional Charge Per Person
Soda Available for an Additional Charge Per Person
Mimosa Available for an Additional Charge Per Person
Sheet Cake Available for an Additional Charge Per Person

Gratuities and Sales Tax Not Included

BUFFET DINNER (MONDAY – THURSDAY)

SALADS
(Select Two)

Garden Salad
Fresh mixed seasonal greens with choice dressings.

Caesar Salad
Romaine lettuce with dressing of anchovy, garlic, parmesan cheese, lemon and croutons.

Spinach Salad
Spinach with mushrooms, red onion, cooked eggs and bacon bits with olive oil dressing.

PASTA
(Select One)

Rigatoni Primavera
Cream sauce with fresh vegetables.

Manicotti, Ravioli or Stuffed Shells
With Marinara sauce.

Baked Ziti
With ricotta and mozzarella cheeses.

Lasagna Bolognese
Northern Italian meat sauce and assorted cheeses.

Tortellini Alfredo
Cream, fresh parsley and grated cheeses.

POTATOES & RICE
(Select Two)

Parsley Potatoes
New red potatoes tossed in butter.

Lyonnaise Potatoes
Tossed in butter and browned with onions.

Brown or White
Rice pilaf.

O’Brian Potatoes
Fried potatoes with sautéed onions and tri-colored peppers.

Mexican or Chinese
Stir fry rice.

Rissole Potatoes
Oven browned with spices.

VEGETABLES
(Select Two)

Ratatouille
Vegetable stew featuring eggplant, zucchini, mushroom and tomatoes.

Broccoli Normandy
Fresh vegetable medley featuring broccoli, cauliflower and carrots.

Glazed Carrots /
Green Beans with Almonds or Mushrooms.

Entree Selections
(Select Three)

BEEF

Beef Stroganoff
Tips of tenderloin flamed in cognac, and finished with mushrooms, sour cream and Sauce Smitane. Served with buttered noodles.

Carbonades of Beef
Strips of beef in an inspired robust sauce of beer and onions.

Stir Fried Beef & Peppers
Strips of beef stir fried with bell peppers and finished with an oriental sauce. Served with rice pilaf.

Beef alla Duetch
Pennsylvania-Dutch style served with peppers, onions, mushrooms and tomatoes.

VEAL OR SAUSAGE

Veal or Sausage & Peppers
Milk-fed morsels of veal or sausage, served with green bell peppers in a robust red sauce.

Veal Marango
Milk-fed veal served in a rich natural brown sauce with a host of garnishes.

Veal Chasseur
Tender veal stewed with tomatoes, mushrooms and shallots, finished in a rich demi-glaze with cognac.

POULTRY

Chicken Scampi
Tenders of chicken with garlic, shallots, grated cheeses, fresh parsley and lemon, finished in wine.

Chicken Parmigiana
Hand-breaded breasts fried and topped with tomato sauce and melted mozzarella cheese.

Chicken Savoy
Lightly seasoned with herbs and spices, and finished with brown sauce.

Chicken Hongroise
Spicy Hungarian dish served in a pink cream sauce with tomatoes, mushrooms and imported paprika.

Pineapple Chicken
Sweet and sour sauce with green bell peppers and fresh pineapples.

SPECIALTIES

Eggplant Rolatine
Thinly sliced and sautéed, filled with ricotta, then topped with melted mozzarella.

Sole Florentine
Filled with fresh spinach and served with Mornay sauce.

Carving Station
Roasted breast of turkey and lean corned beef, hand carved and served over sliced brick oven bread, with Pommeray mustard and wild cranberry sauce.

Dessert

Ice Cream Bar
Sundae with choice of toppings

Coffee, Tea, Decaf

BUFFET DINNER (FRIDAY – SUNDAY)

Open Bar for Entire Five Hour Reception

Champagne Toast

Choice of:
Fresh Fruit Supreme
Melon with Kiwi or Prosciutto
Pineapple or Cantaloupe

Choice of:
Salad Caprice, Caesar or Spinach Salad

Choice of:
Pasta (select 2)

Ravioli
Marinara or Basil and Cream Sauce

Cavatelli and Broccoli
with Fresh Garlic and Olive Oil

Linguini Vongole
Garlic White Wine, Manilla Clams, Parmigiano Reggiano

Rigatoni Broccoli Rabe
Garlic and Olive Oil

Stuffed Shells
Marinara Sauce

Rigatoni Primavera
Cream, Fresh Vegetables, Parmigiano Reggiano

Tortellini Carbonara
Shallots and Prosciutto

Penne Vodka
Cream, Tomatoes, Mushrooms and Prosciutto

Farfelle Pesto
Pignoli Nuts, Fresh Basil, Garlic, Parmigiano Reggiano

Fettuccini Alfredo
Cream and Parmigiano Reggiano

Manicotti
Marinara Sauce

Fusilli
with Tomatoes and White Truffle Paté

Gnocchi Genovese
Potato Dumplings with Pesto, Peas and Pancetta

Choice of:
Entrees (select 3)

BEEF

Beef Stroganoff
Tips of tenderloin flamed in cognac, and finished with mushrooms, sour cream and Sauce Smitane. Served with buttered noodles.

Steak Diane
Sliced tenderloin of beef brushed with mustard and sautéed. Sauced in flaming cognac, shallots, and a rich demi-glaze.

Stir Fried Beef & Peppers
Strips of beef stir fried with bell peppers and finished with an oriental sauce. Served with rice pilaf.

Carved Tenderloin of Beef
Served with a rich mushroom sauce laced with Madiera Wine.

Prime Rib of Beef Au Jus

POULTRY

Chicken Champagne
Sautéed with fresh mushrooms sauced in imported dry Champagne and cream.

Chicken Picatta
Floured, sautéed and served with a sauce created from lemon, white wine, chicken stock and capers.

Chicken Scarpiella
Sectioned chicken simmered in white wine, garlic and chicken stock, then garnished with mushrooms, peppers and sweet Italian sausage.

Breast of Chicken Savoy
Lightly seasoned with herbs and spices, and finished with brown sauce.

VEAL

Osso Buco
Shank of Veal braised in a rich natural sauce flavored with garlic and tomatoes. Served with rice pilaf.

Roulade of Veal
Scallopines stuffed with prosciutto and spinach.

Veal Marsala
Scallopines sautéed with mushrooms and marsala wine.

Veal Parmigiana
Fried scallopines topped with tomato sauce and melted mozzarella cheese. Served with spaghetti marinara.

SEAFOOD

Stuffed Sole
Filling made with Canadian crab and sautéed vegetables.

Shrimp Scampi
With garlic, shallots, grated cheeses, fresh parsley and bread crumbs. Served with rice pilaf.

Sole Florentine
Filled with fresh spinach and served with Mornay sauce.

Shrimp Isabella
Sautéed shrimp finished with dry sherry, tomatoes, mushrooms, cream and saffron. Served with rice pilaf.

Choice of:
Potato (select 2)

Potatoes Au Gratin
Cream sauce with grated cheeses and bread crumbs.

Parsley Potatoes
New red potatoes tossed in butter.

O’Brian Potatoes
Fried potatoes with sautéed onions and tri-colored peppers.

Choice of:
Vegetable (select 2)

Ratatouille
Vegetable stew featuring eggplant, zucchini, mushrooms and tomatoes.

Broccoli & Cauliflower Polanaise
Fresh vegetables garnished with onions, chopped eggs and parsley.

Glazed Carrots

Green Beans with Almonds or Mushrooms

Special Occasion Cake
with choice of:
Cherries, Peach, Bananas Foster Flambe or Spumoni
Coffee, Tea, Decaf, Irish Coffee, Cappuccino, Jamaican Coffee,
Demi Tasse, Cordials

VIENNESE TABLE

The Viennese table is available for one half hour

Variety of Fresh Seasonal Fruits

Assorted Butter Cookies

Miniature Italian Pastries
Cannolli, napoleon, cream puffs, eclairs, sfogliatelle

Chocolate Fountain

Belgium Waffles and Ice Cream

Assorted Cakes

Cream Cheese Cake
Plain 10″ round cream cheese cake
Carrot Cake
Carrot cake topped with cream cheese frosting mixed with walnuts and raisins
Chocolate Mousse Cake
Chocolate cake with chocolate mousse, topped with pieces of dark chocolate
Strawberry Short Cake
Yellow or chocolate cake topped and filled with whipped cream and strawberries
Strawberries Dipped in Chocolate
Tiramisu
Fruit Flan
Cookie dough lattice crust, filled with a thin layer of custard and fruit, including apple, cherry, blueberry, peach and lemon
Sacher Tort
Layers of sponge-like cake filled with chocolate gnocche and raspberry jam, covered with chocolate gnocche
Alize Square
Three layers of yellow cake filled with hazelnut mousse and fresh raspberries
Hazelnut Mousse
A thin layer of sponge cake topped with hazelnut mousse and chocolate gnocche
Lemon Meringue Pie
Pie crust with lemon filling topped with meringue
Cheese Strudel
Phyllo rolled with cheese to form a log and sprinkled with confectionary sugar
Raspberry Mousse
A thin layer of sponge cake topped with raspberry mousse
Black Forest Cake
Chocolate cake filled with chocolate mousse and cherries, covered with whipped cream, pieces of dark chocolate and marachino cherries

Additional:

Ice Cream Bar
Assorted sundaes & chocolate dipped strawberries
Spumoni