Brasserie Banquet Menu
Menu & pricing are subject to change.
Butlered Hors d' oeuvres
* Shrimp Cocktail with tequila lime cocktail sauce $2.25 pp
* Tomato Bruschetta with basil, garlic, & balsamic vinegar $1.25 pp
* Curried Chicken lettuce wraps $1.75 pp
* Smoked Salmon on Cucumber with dill mustard aioli $1.50 pp
* Oysters on a ½ shell Market Price
* Stuffed Dates with Goat Cheese $1.75 pp
* Chicken Skewers coconut & panko crusted & soy ginger
dipping sauce $2.00
* Scallops wrapped with bacon $2.25 pp
* Mini Crabcakes $2.50 pp
* Crabmeat Stuffed Mushrooms $2.25 pp
* Thai marinated Flat Iron Steak on garlic crostini $2.00
* Wild Mushroom & Blue Cheese Bruschetta $2.25
* Spicy Vegetable Spring Roll $1.50
* Sesame Seared Tuna on fried wonton with wasabi
vinaigrette $2.00
* Spanikopita – spinach and cheese filled phyllo triangles $1.75
Cheese and Fruit Plate – $5.00 pp
Choice of (5) Hors d’ Oeuvres $13.00 per person
First Course
Soup Du Jour
Misto Salad
Spring mix tossed in golden balsamic vinaigrette, topped with tomatoes and cucumbers
Caesar Salad
Romaine lettuce tossed in our own traditional Caesar dressing then, topped with garlic croutons and parmesan cheese
Spinach Salad
Spinach and spring mix tossed in cranberry vinaigrette dressing, topped with candied walnuts, granny smith apples, goat cheese and dried cranberries
Beet Salad
Spring mix and frisee tossed in aged sherry wine vinaigrette, with thinly sliced oven roasted beet and topped with crumbled chevre cheese
Wedge Salad
Wedge of Iceberg lettuce, topped with chopped tomatoes and crumbled applewood bacon, finished with a bleu cheese dressing
Entrées
Section A- $29 per person
Grilled Chicken Breast
Grilled Chicken Breast topped with roasted peppers, spinach, prosciutto served with whipped potatoes
Pan Seared Tilapia
Pan seared tilapia with roasted fingerling potatoes, sautéed green beans, herb butter sauce
Roadhouse Meatloaf
Roadhouse Meatloaf with roasted potatoes, sautéed carrots, asparagus & pearl onions finished in a wild mushroom sauce
Bowtie Pasta
Bowtie Pasta sundried tomatoes, sautéed spinach & grilled zucchini with a basil infused extra virgin olive oil, crumbled goat cheese, topped with a balsamic reduction
Vegetable Strudel
Seasonal vegetables rolled and baked in puff pastry and finished with a black pepper tomato sauce
Section B- $39 per person
Grilled Tuna
Herb grilled tuna steak, lightly marinated in fresh herbs, served with grilled asparagus and finished with a tomato caper butter sauce
Salmon
Pan seared Atlantic salmon served with lump crab, sweet corn and basil risotto, finished with a roasted red pepper butter sauce
Petite Filet Mignon
Grilled petite filet mignon served with white truffle mashed potatoes, grilled asparagus and topped with a bleu cheese and bacon compound butter
Pan Seared Chicken
Pan Seared Breast of Chicken – sautéed baby carrots, fine herb and cheese whipped potatoes, natural jus
Tilapia
Pan Seared Tilapia over a Broccoli rabe and oven roasted tomato risotto, herb beurre blanc
Section C $49 per person
Porterhouse
14oz Porterhouse Pork Chop with sautéed apples, walnuts and baby spinach finished with a sour cranberry demi glace
Crab Cakes
Jumbo Lump Crab Cakes over a rock shrimp, asparagus, fine herb risotto, lobster sauce
Filet Mignon
Roasted Filet Mignon brushed with béarnaise sauce served with fresh garden vegetables, pearl onions, enriched demi glace over white truffle & chive mashed potatoes
Ribeye Steak
Grilled Ribeye Steak topped with carmelized onions, sautéed mushrooms and homeade steak sauce served with a baked potato and grilled asparagus
Tuna
Pan Seared Tuna over a spicy soy ginger sauce with roasted red pepper infused jasmine rice, sautéed leeks
Section D $59 per person
Surf & Turf
Surf and Turf 8oz Filet 6oz Lobster Tail with grilled asparagus, Lobster Mashed potatoes
New York Strip Steak
Grilled NY Strip Steak topped with a Bacon and Bleu cheese compound butter, white truffle mashed potatoes, sautéed haricot verts, red wine demi glace
Twin Lobster Tail
Two 4oz Lobster Tails, chive mashed potatoes sautéed vegetable medley, drawn butter
Grilled Veal Chop
Whole grain mustard mashed potatoes, grilled asparagus, burgundy sauce
Chilean Sea bass
Pan Seared Chilean Sea Bass saffron rice pilaf, sautéed English cucumber and haricot vert, lemon butter sauce
Desserts
Cheesecake with raspberry or chocolate sauce
Crème Brulee
Granny Smith Apple Tart with French vanilla Ice Cream
Chocolate Mousse Cake
Crepe Suzette
Beverages
Includes coffee, tea, sodas
All parties subject to 6% sales tax and 20% Gratuity
Booking Information
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 10% non-refundable 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. Minimum 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 Shane Hallman
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