2011 BANQUET MENU

Hors d’oeuvres

Displays will be available for one hour

Stationary                                                                                    Price Per Person

Fruit and Cheese Display                                                                      $3.25

A colorful display of seasonal fruit, imported and domestic

cheese, assorted flatbread and crackers

Marketplace Display                                                                              $3.25

Crudites and assorted cheeses accompanied by flatbreads and

a variety of dipping sauces

Vegetable Crudites                                                                                $3.00

With assorted dipping sauces

Baked Brie in Puff Pastry                                                                      $1.25

With poached apples, walnuts,  & honey

Hot Crab Dip                                                                                          $2.95

Jumbo lump crab blended with melted cheeses.

Served with French bread baguette slices.

Meatballs                                                                                                $1.25

Choice of Marinara or Swedish Style

Stationary or Passed                                                                Price per piece

Black Angus New York Strip Beef Satay                                             $1.50

Marinated, grilled and served with peanut dipping sauce

Miniature Crab Cakes                                                                          $2.65

With Bacon and Smoked Tomato Remoulade

Marinated Chicken Satay                                                                     $1.50

Served with peanut dipping sauce

Bruschetta                                                                                            $1.25

Choice of Tomato Basil or Olive Tapenade and Crème Fraiche

Mushrooms with Crab Imperial                                                           $2.25                   

Or with Italian Sausage  $1.50

Seared Tuna Wonton                                                                            $2.25

With Wakimi Salad, Black Sesame and Ponzu Sauce

Braised Pork “Blinis”                                                                          $1.25

Served on sweet Corn Blini, and finished with Oil and Vinegar Slaw         

Coconut Shrimp                                                                                    $1.00

With a Thai Ginger dipping Sauce

Bacon Wrapped Gulf Shrimp                                                                $2.00

Sorghum Molasses BBQ shrimp wrapped in Hickory Bacon

Buffets

Minimum of 30 Guests

Middletown Valley Buffet

$16.95 pp

Choice of Caesar or Garden Salad

Rolls and Butter

Chef’s Vegetable Selection

Choice of Starch

Entrees         

(Choose 3)

Penne Pasta with Peppers and Smoked Mozzarella

Choose one of the following sauces: Marinara, Pesto, Vodka or Alfredo

Optional to add Sweet Italian Sausage for an additional $1 per person

Baked Ziti

Optional to add Sweet Italian Sausage $1 per person

Braised Pork Spareribs

Coriander and Ginger Rubbed with Sorghum Molasses Barbecue Sauce

Marinated Black Angus London Broil

Grilled, sliced and served with a Green Peppercorn Demi Glace

Chicken Paillard

Thinly sliced and sautéed Chicken Breast with choice of Madeira Mushroom Sauce or Lemon Caper Sauce

Starch Choices

Choose one

Scalloped Potatoes

Roasted Red Bliss Potatoes

Whipped Red Bliss Potatoes
Baked Five Cheese Macaroni

 Creamy Risotto

South Mountain Buffet

$21.95  pp

Choice of Caesar or Garden Salad

Rolls and Butter

Chef’s Vegetable Selection

Choice of Starch

Entrees                         

Choose 3 selections from below or any from the Middletown Valley Buffet

Roasted Pacific Coho Salmon

Maitre d’ Hotel Butter or Dill Chardonnay Sauce

Stuffed Chicken Breast

With traditional cornbread stuffing and ladled with gravy

Cinnamon and Sugar Encrusted Pork Loin

Cranberry Pinot Noir Bordelaise

Beef Burgundy

Morsels of braised top round in a red wine and mushroom sauce

Marinated Black Angus London Broil

Grilled, sliced and served with a Green Peppercorn Demi Glace

Chicken Paillard

Thinly sliced and sautéed Chicken Breast with choice of Madeira Mushroom Sauce or Lemon Caper Sauce

Starch Choices

Choose one

Scalloped Potatoes

Roasted Red Bliss Potatoes

Whipped Red Bliss Potatoes
Baked Five Cheese Macaroni

Creamy Risotto

Surf and Turf Buffet

$29.95 pp

Choice of Caesar or Garden Salad

Rolls and Butter

Chef’s Vegetable Selection

Choice of Starch

Entrees                 

Choose 3 selections from below or any from the Middletown Valley or the South Mountain Buffet

Roasted Black Angus Beef Tenderloin

Basted with Maitre d’ Hotel Butter, Bacon and Apple Horseradish “Cream”

Roasted Pacific Coho Salmon

Maitre d’ Hotel Butter or Dill Chardonnay Sauce

Cinnamon and Sugar Encrusted Pork Loin

Cranberry Pinot Noir Bordelaise

Lump Crab Cakes

Bacon and Smoked Tomato Remoulade Sauce

Crab Imperial Stuffed Airline Chicken Breast

Creamy Old Bay Seafood Veloute

Starch Choices

Choose one

Scalloped Potatoes

Roasted Red Bliss Potatoes

Whipped Red Bliss Potatoes
Baked Five Cheese Macaroni

 Creamy Risotto

Stations

Carving  Stations

Carving Stations can be added to any of the Buffet menus

Selections listed below are priced per person and will be chef-attended which requires a $75 labor charge per chef.  All choices include appropriate condiments and assorted rolls.

                                                                                                                                                                                                                                                                                                                                                             Price Per Person

Marinated Black Angus London Broil                                                         $3.00

Green Peppercorn Demi Glace

Savory Brined Turkey                                                                                   $3.00

Creamy Herbed Turkey Veloute

Honey Dijon Basted Virginia Ham                                                               $3.50

Cinnamon Sugar Encrusted Pork Loin                                                         $3.50

Cranberry Pinot Noir Bordelaise

Black Angus New York Strip Loin                                                                $8.99

Madeira Mushroom Sauce

Black Angus Beef Tenderloin                                                                       $9.99

Bacon and Apple Horseradish “Cream”

Taste of Sicily

$13.95 pp.

Limited to groups of 30 Guests or less

$75 Chef-attended fee

Price Includes House Salad and Bread

Pastas

Angel Hair, Fettuccini, Tortellini and Penne

Sauces

Marinara, Alfredo, Pesto, White Wine Garlic, and Vodka Cream

Other Additions

Italian Sausage or Meatballs, Grilled Chicken, Assorted Vegetables

Dessert

                                                                                                                Price Per Person

Bread Pudding                                                                                                       $5.00

Seasonal selections include strawberry, blueberry, apple, vanilla and chocolate chip                                           

Chocolate Layer Cake                                                                                           $5.00

Chambord Sauce

New York Cheesecake                                                                                          $5.00

Melba Sauce

Cookies & Brownies                                                                                              $5.00

Freshly baked chocolate chip cookies, sugar cookies and brownies

Crepes                                                                                                                    $5.00

Mascarpone filling, Grand Marnier sauce “Suzette”

Apple Crisp                                                                                                            $5.00

Served warm with Caramelized Pecans and Sweet Cream

Groups providing their own cake will be charged a fee of $25.