RESTAURANT MENU CONFERENCE WEDDINGS FUNCTION ROOMS LOCATION
 
   
     
 
     
 

 

 
     
     
     
     
 

     
     
     
     
     
     
     
     
     
     
   
     
     
     
     
     
     
     
     
     
   
     
     
     
     
     
     
     
     
     
     
   
     
     
     
     
     
     
     
     
     
   
     
     
     
     
     
   
   

 

     
     
 

 

 

 

 

 

 

 

   
     
     
 

 

 

 

 

 

 

 

 

 

     
   
     
     

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Dinner

All Dinners are served with
Freshly Brewed Coffee, Decaffeinated
Coffee and Tea

Appetizers

Buffalo Mozzarella
and Vine Ripened Tomatoes
with Basil Oil and Balsamic Vinegar
Seegar Smoked Salmon
with Classic Garnish
Grilled Asparagus
with Marinated Portobello Mushroom
and Sun-Dried Tomato Balsamic Vinaigrette
Chilled Shrimp Cocktail
with Cognac and Cocktail Sauce
Ahi Tuna Tartare on Croutons
with Mango Salsa and Wasabi
Ginger Vinaigrette
Eggplant and Basil Risotto
with Goat Cheese and Black Truffle
Beef Carpaccio
with Heart of Palm Salad, Capers
and White Truffle Oil
Jumbo Lump Crab Cakes
with Chinese Noodles and a
Ginger Soy Vinaigrette

*

Salads

Classic Caesar Salad
with Focaccia Croutons and
Shaved Reggiano
Organic Baby Greens
with Balsamic Vinaigrette
Radicchio and Frisée
with Goat Cheese, Coconut,
Pink Grapefruit and a Citrus Vinaigrette
Lump Crabmeat Salad
with Yellow Pepper Aïoli
Buffalo Mozzarella
Organic Greens, Vine Ripened Tomatoes,
Extra Virgin Olive Oil and Balsamic Vinegar
Mediterranean Grilled Vegetable Salad
with Aged Balsamic Vinegar and
Extra Virgin Olive Oil

*

Entrées

Seared North Atlantic Salmon
with Osetra Caviar and Sauce Béarnaise
Sautéed Red Snapper
with Roasted Eggplant and Tomato Basil Coulis
Grilled Center-Cut Swordfish
with Broccoli Rabe, Lemon Grass and Grapefruit
Beurre Blanc
Roasted Free Range Chicken Breast
with Potato Purée and Truffle Madeira Sauce
Seared Double Thick Veal Chop
with Grilled Polenta and a White Bean Lentil Ragout
Roasted Rack of Lamb
with Grilled Vegetables, Couscous, Balsamic
Vinegar and Rosemary Olive Oil
Pepper Crusted New York Sirloin
with Merlot Sauce, Sautéed Spinach
and Potatoes au Gratin

*

Desserts

Exotic Fruit Salad
with Grand Marnier Sabayon
Angel Food Cake
with Seasonal Berries
New York Cheesecake
with Berry Compote
Tahitian Vanilla Crème Brûlée
The House Profiteroles
Flourless Caraibe Chocolate Cake
Assorted Berries in a Tulip Shell
with Raspberry Sorbet
Selection of Ice Cream or Sorbet
with Almond Tuile Cookies
Classic Tiramisu

*

Three-Course Dinner
Includes an Appetizer or Salad,
Entrée and Dessert
Four-Course Dinner
Includes an Appetizer, Salad,
Entrée and Dessert