Chef's Menu
CHEF'S MENU
$75
AVAILABLE EVERYDAY
Appetizer Selections
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Cold Antipasto
Prosciutto di parma, soppressata salami, heirloom tomatoes & mozzarella, mediterranean olives, dolce parmigiana cheese, long hot peppers, house fire roasted peppers
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Hot Antipasto
Fried calamari, broccoli rabe & sausage, and meatballs
Butlered Hors D'oeuvres
Optional-
Bacon Wrapped Scallops, Jumbo Shrimp Cocktail, Mini Crab Cake, Fresh Oysters
$4 per piece
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New Zealand Rack of Lamb
$5 per piece
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Beet & Goat Cheese Crostini, Meatball Parmigiana, Chicken Milanese Bites, Stuffed Mushrooms
$2 per piece
Salad
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Caesar or Arugula
Entrees
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Veal or Chicken Villaggio
Porcini mushrooms, pancetta, mozzarella, brandy demi glace
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Veal or Chicken Romano
Melted mozzarella, grape tomatoes, asparagus & white wine
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Pork Chop
Porcini crusted, gorgonzola, port wine reduction
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Filet Mignon
8oz grilled, brandy peppercorn sauce
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Bronzino Fillet
Sauteed in white wine lemon
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Salmon Mediterranean
Grilled fresh atlantic salmon, with lemon, extra virgin olive oil
Dessert
IncludedSoft Beverages Coffee & Tea
IncludedPrivate Dining Minimums
$200 NON-REFUNDABLE ROOM CHARGE IS REQUIRED AT THE TIME OF BOOKING
3 days prior to each event, final head count is required for large parties
(SATURDAY - SUNDAY LUNCH FOUNTAIN ROOM MINIMUM GUARANTEE 70 GUESTS)
(SATURDAY - SUNDAY DINNER FOUNTAIN ROOM MINIMUM GUARANTEE 70 GUESTS)
(SATURDAY - SUNDAY LUNCH PRIVATE ROOM 1 OR PRIVATE ROOM 2 ACCOMODATED UP TO 60 GUESTS)
(SATURDAY - SUNDAY DINNER PRIVATE ROOM 1 OR PRIVATE ROOM 2 ACCOMODATES UP TO 60 GUESTS)
(SATURDAY DINNER - SPRING ROOM MINIMUM GUARANTEE 50 GUESTS)
(SATURDAY - SUNDAY LUNCH MAIN ROOM MINIMUM GUARANTEE 40 GUESTS)
(SATURDAY DINNER - CHEF'S ROOM MINIMUM GUARANTEE 20 GUESTS)
PROJECTOR $150, SCREEN $35, COLOR THEME LINENS $15, PARTIES PAID WITH CREDIT CARD - 3% MERCHANT FEE WILL BE APPLIED TO THE FINAL BILL
(20% Service charge will be added to all banquets, which includes gratuity)