Banquet
Menu - Spring 2008
Banquet menu subject to change
depending upon ingredient quality and availability.
BUTLERED
HORS D OUEVRES
(passed during cocktail hour)
(Seven dollars per person)
CHEF'S CHOICE
An assortment of seasonal and enticing bite size hors d/ouevres
APPETIZERS
(sit-down service before entrees)
(Nine dollars per person)
CRAB CAKES AIOLI
House recipe, jumbo lump crab cakes pan browned and
served with thyme infused garlic aioli
SMOKED TROUT
Individual fillet of smoked trout with crackers and horseradish
dill sauce
HONEY GLAZED-FIVE SPICE SHORT RIBS
St. Louis pork short ribs coated with five spice powder and honey glaze
finished with pineapple-macadamia coleslaw and fresh seedless watermelon
RIGATONI WITH ROASTED DUCK
Roasted duck breast meat and sun dried tomatoes tossed with
rigatoni, fresh thyme, olive oil and lemon cream
ENTREES
Entrees include house salad tossed with apple cider vinaigrette,
sorbet and
Chef's choice of potato and vegetable
ROAST DUCK
Half a succulent duckling roasted crisp and served with Cumberland sauce
PITTSBURGH FILET MIGNON**
Eight ounce filet marinated in an herb infused beef broth,
pan blackened to medium, topped with garlic-herb butter and mushrooms
MAPLE ROASTED PORK TENDERLOIN
Pennsylvania raised pork tenderloin served sliced
with raspberry-honey demi-glace
PAN FRIED WILD ALASKAN SOCKEYE SALMON
Fillet of high quality salmon served with lime butter
PEACH BUTTER STUFFED PANKO CHICKEN
Chicken breast stuffed with peach butter and served with sesame,
sriracha pepper, honey and mustard drizzle
PUMPKIN SEED CRUSTED EVERVIEW FARMS GOAT CHEESE
Everview Farm's organic chevre coated with pumpkin seeds and pan browned
served over Tewksbury Grace Farm's organic mixed greens and
sliced heirloom tomatoes drizzled with sesame dressing
*Prices do not include: alcoholic beverages, tax or gratuity.
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