$100
CHEF'S MENU
(available seven days a week)
$100
APPETIZER SELECTIONS
Prosciutto Di parma, soppressata salami, beef steak tomatoes & mozzarella, Mediterranean olives, dolce parmigiana cheese, bruschetta, long hot peppers, house fire roasted peppers)
COLD ANTIPASTO
(Served on a display table or family style)
Prosciutto Di parma, soppressata salami, beef steak tomatoes & mozzarella, Mediterranean olives, dolce parmigiana cheese, bruschetta, long hot peppers, house fire roasted peppers)
AND
Fried calamari, fried zucchini, Portobello with gorgonzola, spinach & roasted peppers, broccoli rabe & sausage
HOT ANTIPASTO
Served family style
Fried calamari, fried zucchini, Portobello with gorgonzola, spinach & roasted peppers, broccoli rabe & sausage
PASTA OR RISOTTO
Specialty pasta or mushroom risotto
BUTLERED HORS D'OEUVRES
(OPTIONAL)
$4 per piece
Bacon -wrapped scallops - Jumbo Shrimp cocktail - Mini crab cake - Fresh Oysters
$4 per piece
$2 per piece
Beet & goat cheese crostini - meatball parmigiana - chicken milanese bites - stuffed mushrooms
$2 per piece
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SALAD
Caesar or Arugula
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The executive chef recommends six entree choices
ENTREES
VEAL-CHICKEN
________________
VEAL OR CHICKEN VILLAGGIO
Porcini mushrooms, pancetta, mozzarella, brandy demi glace
VEAL OR CHICKEN ROMANO
Melted mozzarella, grape tomatoes, asparagus & white wine
VEGETARIAN
___________
PRIMAVERA
Fresh garden vegetables
MEAT
______
CENTER CUT FILET MIGNON
Brandy peppercorn reduction
RIB EYE STEAK
Porcini crusted, demi-glace
PORK CHOP
Porcini crusted, gorgonzola, port wine reduction
NEW ZEALAND RACK OF LAMB
Grilled, port wine reduction
SEAFOOD
__________
BRONZINO FILLET
Sauteed in white wine lemon
ATLANTIC SALMON
Grilled, lemon, extra virgin olive oil
GULF JUMBO SHRIMP
Chardonnay scampi sauce
DIVER SCALLOP
Seared, extra virgin olive oil
_____
CRAB CAKE
Jumbo lump crab meat imperial, beurre blanc sauce
_____
DESSERT (INCLUDED)
$2
SOFT BEVERAGES
$2
$2
COFFEE & TEA
$2
Private Dining Minimums
(SATURDAY DINNER-FOUNTAIN ROOM MINIMUM GUARANTEE 70 GUEST OR MINIMUM $3500 SPENDING)
(SATURDAY DINNER-SPRING ROOM MINIMUM GUARANTEE 50 GUEST OR MINIMUM $2400 SPENDING)
(SATURDAY DINNER-CHEF'S ROOM MINIMUM GUARANTEE 20 GUEST OR $1250 SPENDING)
$200 NON REFUNDABLE DEPOSIT IS REQUIRED AT TIME OF BOOKING
TO BE APPLIED TOWARDS THE ROOM CHARGE
PRIVATE PATIO FOR LUNCH $300 - DINNER $500, DANCE FLOOR $300, CHAIR COVERS $3.00 PER CHAIR, PROJECTOR $150, SCREEN $35, COLOR THEME LINENS $15, OUTDOOR TENT 450 12ft X 18ft, VALET PARKING AVAILABLE $75 LUNCH, $150 DINNER, 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)