Sample Menus
Hor d’oeuvre Options
- Goat-Cheese and Cranberry Filled Endive; Chevre Goat Cheese, Dried Cranberries Piped into Fresh Endive
- Mini Mushroom Tartlets
- Arroncini; Risotto Rolled around Choice of Cheese (Bleu, Mozzarella, Cheddar, Fontina), Breaded and Deep Fried (flavored risotto available)
- Ratatouille Tartlet
- Mini Beef Wellington
- Dijon Chicken Salad Served in a Miniature Pretzel Cup
- Curry Crusted Chicken Brochettes
- Inn Made Petite Jumbo Lump Crab Cakes, Served with Citrus Aioli
- Grilled Scallop
- Shrimp Cocktail Served with our Classic Bloody Mary Cocktail Sauce
- Tuna Wontons Served with wasabi cream and soy reduction
Food Displays
- Antipasto Platter; A selection of Cured, Imported Meats and Cheeses Served with Artichoke Hearts, Roasted Red Peppers, Olives and Marinated Mushrooms
- International Cheese Display; A Gourmet Selection of International Cheeses Served with Fresh Grapes and Chutney and Served with Crackers and Fresh Baguette
- Seasonal Fruit Display
- Mustard Crusted Pork and Steak on Brioche toasted
- Caprese Salad
First Course Selections
- Pumpkin Soup
- Potato Leek Soup
- Tomato Basil Soup
- Roasted Red Pepper Soup
- House salad: Mixed Greens, Grape Tomatoes, Sliced Cucumber, Sliced Red Onion with Shallot Vinaigrette
- Classic Caesar Salad
- Classic Greek Salad
- Mesculin Greens Salad served with Candied Pecans, Fresh Pears, Maytag Bleu Cheese drizzled with a Cinnamon Vinaigrette
- Mixed Baby Field Green Salad Served with Julienne Asparagus, Chevre Goat Cheese, Toasted Walnut drizzled with a Champagne Vinaigrette
Entrée Selections
- Beef Wellington, individually Hand Cut, and topped with Mushroom Duxelles baked in a Puff Pastry
- Grilled Chicken Topped with Sundried Tomato Cream Served with Parmesan and Basil Risotto and Sautéed Baby Spinach
- Jumbo Lump Crab Cakes made with fresh Pan Seared Jumbo Lump Crab Meat Served over a Citris Asparagus Risotto
- Seared Ahi Tuna Brushed with Lime Wasabi Glaze, Served over Wasabi Mashed Potatoes with Julianne Carrots, Zucchini and Squash
- Pan Seared Maple Leaf Farm Duck Breast served with Mascarpone Risotto and Sautéed Haricot Vert drizzled with a Fig Glaze
Dessert
- Crème Brulee (flavors may include: Original, Berry, Cinnamon Cognac, Amaretto, Lavender)
- Chocolate Mousse
- New York Style Cheesecake
- Pumpkin Cheesecake
- Hershey’s Layer Cake
- Strawberry Rhubarb Pie
- Apple Pie
Children's Menu
- Inn made Chicken Fingers
- Cheeseburger/hamburger
- Macaroni & Cheese
- Fries
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