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Appetizers And Soups (select one)
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- Wild Mushroom Ravioli with marinara, garnished with fresh parmesan
- Baked Artichoke Hearts Au Gratin with cranberry-apple toast
- Fried Lobster Ravioli with Spicy Herb and Roasted Garlic Aioli
- Crab Cakes with key lime hollandaise or papaya salsa or honey mustard sauce (add $3.00 per person)
- Shrimp Moquecca (spicy shrimp, tomato and coconut) (add $3.00 per person)
- Shrimp Cocktail (add $2.00 per person)
- Seafood Bisque
- New England Clam Chowder (House Specialty)
- French Onion Soup Gratinée
- Pasta Fagioli Soup
- Butternut Squash & Apple Soup
- Challenge the Chef Soup- A role reversal of Soup du Jour
- Crab & Corn Bisque
- Bouillbaisse Reduction with Pan Seared Scallop and Crouton rubbed with Garlic and Herb Oil (add $4.50 per person)
- Iceberg Wedge with roasted tomato, blue cheese and bacon
- Classical Caesar
- Greek Salad
- Baby Spinach Salad with seasonal berries, chèvre and balsamic vinaigrette
- Tossed Seasonal Greens including mesclun with roasted beets and feta
- Belgian Endive, Watercress, Radicchio, Enoki Mushrooms & Mandarin Oranges, with orange vinaigrette
- Imported Italian Buffalo Mozzarella and Tomato Salad (add $3.00 per person)
- Julienne Vegetable Salad with onion sprouts & buttermilk dressing
- Broiled Marinated Vegetables with chiffonade of romaine (add $3.00 per person)
- House Salad with green beans, potato, eggs, bacon, etc.
- Antipasto
Main Course
Fish & Seafood Selections (select one)
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- Broiled Salmon with Papaya Salsa
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$42.00 |
- Broiled Scallops. Sea Scallops topped with Crushed Ritz Crackers, and laced with a lemon, shallot and Wine Reduction.
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$44.00 |
- Baked Stuffed Filet of Sole. Served with crabmeat stuffing served with a cognac laced Lobster Newburg sauce
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$44.00 |
- Tandoori Salmon. Broiled salmon filet marinated in a yogurt based chutney blend with mint infused pickled Bermuda onions
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$45.00 |
- Baked Halibut with horseradish crumbs, crispy leeks and raifort sauce*
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$46.00 |
- Prosciutto Wrapped Salmon. Pan Seared and topped with a Lemon Chive and Cream Buerre Blanc
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$46.00 |
- Baked Salmon stuffed with St. Andre Cheese topped with a Cranberry Thyme Crust (Lemon Buerre Blanc)
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$44.00 |
- Broiled Halibut with Raspberry Buerre Blanc*
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$46.00 |
- Broiled Swordfish with a Lobster and Saffron wine sauce
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$48.00 |
- Broiled Swordfish with Tropical Salsa
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$48.00 |
- Broiled Tuna Steak with a Wasabi and Ginger Glaze topped with Crispy Leeks.
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$48.00 |
- Seafood Scampi with scallops, shrimp & crawfish over linguini.
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$48.00 |
- Broiled Tuna (Rare) or Swordfish Chesapeake Style topped with Lump Crab, Prosciutto, Cheddar and Bechamel Sauce.
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$52.00 |
- Bouillabaisse. Lobster, Scallops, Clams, Mussels, Crawfish, and Shrimp in a Saffron Broth with Curried Garlic Toast.
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$54.00 |
- Soft Shell Crabs with a Creamy Wild Mushroom Risotto and Rouille, Garlic Crouton with Basil Oil*
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$49.00 |
* Seasonal Items
Please add $8.00 per person for providing a pre-determined two item entrée selection.
Main Course
Veal, Lamb, Chicken and Beef Selections (select one)
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- Chicken Chatelaine with Artichoke Hearts and roasted Peppers with a White Wine sauce
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$45.00 |
- Chicken Priscilla stuffed with Sopresatta, Prosciutto, Mozzarella, sun dried Tomato and topped with Vodka sauce.
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$49.00 |
- Stuffed Statler Chicken Breast with a Cranberry stuffing laced with Sauce Supreme.
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$48.00 |
- Chicken or Veal Parmeseanna
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$46.00 |
- Veal Osso Bucco with Wild Mushroom served over Saffron Risotto.
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$48.00 |
- Prime Natural Center Cut Pork Chop, stuffed with Spinach, Roasted Peppers, Fontina and Foccacia Croutons, Topped with Grand Marnier Sauce
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$48.00 |
- Filet Mignon with Stroganoff sauce.
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$54.00 |
- Steak Au Poivre with Crushed Peppercorns and Demi Glace
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$52.00 |
- Crispy Roasted Duck stuffed with Apple Cranberry Stuffing and topped with a Grand Marnier Sauce
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$49.00 |
- Broiled Lamb Chops with minted red peppers and lamb sauce
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$49.00 |
- Braised Lamb Shanks over a Creamy Wild Mushroom and Goat Cheese Risotto
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$52.00 |
- Filet Mignon Stuffed with Crawfish Bordelaise
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$54.00 |
- Broiled Veal Chop Stuffed with fontina, spinach and pine nuts topped with a Grand Marnier sauce
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$56.00 |
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$52.00 |
- Rib Eye Steak with Carmelized Onions and Maytag Blue Cheese
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$56.00 |
- Tournedos of Beef Rossini. Two Tenderloin Beef Filets atop Toast Rounds and topped with a Thin Slice of Foie Gras, served with Madeira laced Demi-Glace.
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$54.00 |
- Roast Tenderloin of Beef with Merlot Peppercorn Sauce and Baked Stuffed Shrimp with Crabmeat
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$54.00 |
- Frenched Domestic Rack of Lamb
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$56.00 |
- Pan Seared Muscovy Duck Breast (Rare) with a Port Wine, Orange and Dried Fruit Reduction
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$50.00 |
- Broiled Dry Rubbed Frenched Pork Loin Chop with Roasted Tomato Barbeque Sauce atop Black Bean Puree and Tropical Salsa
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Market Price |
- Dry Aged Broiled Sirloin Steak with Herb Butter and Jicama Pommes Frites
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Market Price |
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$54.00 |
Please add $8.00 per person for providing a pre-determined two item entrée selection.
- Cheesecake with Assorted Berries
- Chocolate Decadence Cake (melted chocolate center) with whipped cream
- Apple Tart à la Mode
- Brownie with ice cream, hot fudge and whipped cream
- Chocolate Bread Pudding with whipped cream and caramel sauce
- Strawberry Romanoff (seasonal)
- Apple Crisp à la Mode
- Meringues with strawberries, blueberries and vanilla ice cream
- Gelato (assorted flavors available) with seasonal berries and coulis served in a waffle cup
- Cream Puff with ice cream and hot fudge
- Pies à la Mode (apple, blueberry, pecan and pumpkin)
- Poached Pear Dipped in Chocolate and served with a raspberry coulis
- Key Lime Pie with whipped cream
- Hot Fudge Sundae
- Mousse (lemon, chocolate or amaretto) served in a chocolate cup
- Crème Brûlée
- Caramelized Pineapple with phyllo sail and caramel gelato
- Mixed Berry Peach Shortcake
- Mousse Trifle with seasonal berries
- Upside Down Pineapple Cake with gelato
- Grapenut Pudding
- Chocolate Cake with raspberry coulis and whipped cream
- Ask About Our Specialty Sorbets and Ice Creams
Prices subject to 19% administrative fee and state taxes.
Prices subject to change.
Seasons Bounty Buffet
$55.00 Per Person - Minimum of 25 People
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- New England Clam Chowder
- Pasta Fagioli
- Seafood Bisque
- Challenge our Chef Soup- a role reversal of Soup du Jour
- Squash and Apple Soup
- Soup Du Jour (Chef's Choice)
Carving Stations (select one)
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- Roast Sirloin with Merlot peppercorn sauce (add $4.00 per person)
- Roast Semi-Boneless Turkey Breast with cranberry and orange relish
- Roast Rack of Pork with roasted shallots and maple glaze
- Honey Mustard Glazed Corned Beef
- Marinated Lamb Tops with fruit salsa, mint jelly and roasted garlic pan gravy
- Chicken Roulade with Asiago cheese, vegetable stuffing and supreme sauce
- Marinated Diamond Cut Steak
- Roast Tenderloin of Beef (add $4.00 per person)
- Smoked Duck and Cranberry Agnolotti with pumpkin cheese sauce (seasonal-fall & winter)
- Striped Wild Mushroom Ravioli
- Spinach & Roasted Garlic Ravioli
- Bow Tie Pasta with littleneck clam sauce
- Penne Amatriciana served with a light tomato sauce with chicken broth and pancetta
- Striped Ravioli with Maine lobster and saffron wine sauce (add $2.00 per person)
- Tortellini with sun-dried tomato and caramelized onion pesto
- Penne with creamy vodka sauce and sun dried tomatoes
- Broiled Swordfish with Tropical Salsa *
- Chicken Chatelaine with Artichokes and Wine Sauce
- Broiled Salmon with Buerre Blanc Sauce or Tropical Salsa
- Baked Stuffed Sole with Crabmeat Stuffing
- Seafood Casserole Au Gratin
- Braised Short Ribs Jardinierre
- Chicken Piccata with Capers and Lemon Sauce
- Broiled Steak Tips with Merlot Sauce and Roasted Pearl Onions
- Baked Halibut with Horseradish Crumbs, Crispy Leeks and Raifort Sauce*
- Chicken Saltimbocca
- Baked Cod Athena topped with Calamata Olives, Tomato, Peppers and Feta
- Cheesecake with Strawberries or Carmel Apple Sauce
- Strawberries Romanoff*
- Crème Brûlée
- Hot Fudge Sundae
- Sorbet (assorted flavors available)
- Chocolate Bread Pudding
- Chocolate, Lemon or Amaretto Mousse
- Chocolate Decadence Cake
- Chef's Choice Assorted Dessert Buffet
* Seasonal Items
The Seasons Bounty Buffet comes with a chef's choice of two cold accompaniments, salads, fruit platter, vegetable bouquetiere, chef's selection of rice, potato or pasta, relishes, breads, rolls and focaccia, coffee and teas.
Chef attendant fee of $55.00 per hour applies.
Prices subject to 19% administrative fee and state taxes.
Prices subject to change.
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