Brasserie 73 Dinner Banquet
Menu & pricing are subject to change.
Chef’s Selection of Hors d’oeuvres available $5.00 per person for 1 hour
Crudités Platter - Assorted vegetables with borsion cheese sauce $3.00 per person
Fruit & Cheese platter $5.00 per person
Package of the above available for $10.00 per person
Crème de Champagnon
Classic Cream of Wild Mushroom Soup
Potato Soup with leek
Lobster Bisque ($3.00 up charge)
Chilled Soups Available in Season Melon & Prosciutto (seasonal)
Watercress & Belgian Endive Salad with radicchio & Stilton blue cheese dressing. ($3.00 up charge)
Roasted Pear Boston lettuce, chevre, & cashews w/ chardonnay vinaigrette.
Mixed Green Salad with golden balsamic vinaigrette.
Chard Prawn & Avocado Salad, Bermuda onion, Green papaya, & mango. ($5.00 up charge)
Escargot bathed in roasted garlic-shallot sauce en croute. ($5.00 up charge)
Seared Foie Gras, sauternes-dry fruit compote. ($8.00 up charge)
Crab & Borsion Cheese Cepes with lobster sauce & roulee.
Three course packages are priced by the entrée chosen
Coq au vin - Braised free range chicken, sweet onions, fingerling potatoes, & wild Mushrooms in white burgundy sauce $36
Tournedos of Beef - Yukon gold potato, sautéed spinach, portabella, Red wine reduction $52
Seared Diver Scallops creamy lobster polenta, grilled asparagus, & lobster frappe $52
Peppercorn Crusted Double-Cut Domestic Lamb Chop - wild mushroom, fingerling potato, arugula, & rosemary-zinfandel sauce $56
Pomegranate - toasted sesame salmon filet whipped Yukon gold potatoes, spicy sautéed chard $42
“Steak & Frites” - Seared sirloin of beef with classic Pomme frites & haricot verts finished with armagnac sauce $49
Petit Filet Mignon with 6oz. Cold water lobster tail. Served with whipped potato, grilled asparagus, & béarnaise sauce $72
Chef’s Special Menus available, inquire when booking
Classic Crème Caramel
Grand Marnier Chocolate Mousse
Flourless chocolate tort with montmorancy sauce
Crème Brulee
Trio of House made Sorbet or Gelato
Dining rooms will be available on a first-come, first-serve basis. A dining room cannot be considered reserved until a deposit has been secured for a particular date. The tentative headcount will be required 5 days prior to the event: a billable headcount will be required 2 days prior to the event. Final pricing will be based on this headcount.
All groups larger than 15 people are required to secure their space with a deposit. All deposits are refundable up until 7 days prior to the scheduled event. All cancellations within 7 days of the event will result in the loss of the deposit. Deposits will be credited to the final total at the end of the function, with the remaining balance due the day of the event. Required deposits are based on the following schedule: Lunch: $100.00 Dinner $200.00
All groups 15~30 will have following choice:
One selection from first course
Two selections from entrée
One selection from third course
All groups 30 and above will have following choice:
Two selections from first course
Three selections from entrée
Two selections from third course
If you choose to bring your own dessert, you may choose two selections from first course for up charge of $4 per person. There will also be cake-cutting fee of $2 per person. We will ask for exact headcount for people choosing Petit filet Mignon & Lobster tail from the dinner offering. Prices do not include tax or gratuity. Added to the final total at 6% and 20% respectively.
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Executive Chef Robert Williams
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