There are primarily three types of dinner service to consider:
“Sit Down” Table Service:
Where our wait staff serves each course, food presentation being the primary focus.
Select 1 appetizer, 1 entrée and 2 desserts.
Buffet Style:
Great where variety is requested or trying to incorporate BBQ as part of the focus.
Select 4 appetizers, 3 entrees and 4 desserts.
Platter Style:
An example of this service; a bowl of romaine hearts and twisted mesclun greens salad would be served. Next a platter of Triple”A” Striploin and a platter of free range chicken, would be placed at the table. Then a bowl of mini red & white skin roasted potatoes along with a platter of grilled vegetables. Dessert can either be table service or platter style.
Select 2 appetizers, 2 entrees and 2 desserts.
Chef Menus:
For intimate dinners around your dining room table, chef menus are available upon request.
STRAWBERRY - ASPARAGUS SALAD: Lightly blanched asparagus, fresh strawberries, caramelized baby onions and greens tossed with an oak-aged balsamic dressing, sprinkled with toasted almonds.
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HEARTS OF ROMAINE SALAD: Red and green romaine lettuce, smoky bacon, seven grain croutons, asiago cheese and creamy garlic dressing.
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ARUGULA & PEAR SALAD: Red onion, parmesan cheese, pancetta, balsamic vinaigrette.
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SPINACH SALAD: With fennel, beets, & toasted walnuts with grapefruit mayo dressing.
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TWISTED MESCLUN GREENS: Tossed with julienne carrots, daikon radishes, baby beets and balsamic vinegar.
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VINE-RIPENED RED AND YELLOW CLUSTER TOMATO SALAD: With Bermuda onion, locally produced Woolwich goat cheese, aged balsamic and extra fine olive oil.
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MINI RED & WHITE SKIN POTATO SALAD: With red onions, crushed garlic, whole grain mustard, red wine vinegar and extra virgin olive oil.
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GRILLED AND ROASTED VEGETABLE COMPOSITION: Yellow and red peppers, red onion rings, fennel, zucchini, portobello mushrooms and grilled peaches.
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PANZANELLA ITALIAN BREAD SALAD: Red onions, tomatoes, kalamata olives, blue cheese, baby arugula, balsamic soaked bread and extra virgin olive oil.
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WOOLWICH GOAT CHEESE: Wrapped in phyllo with a curried squash & sun dried cranberry chutney.
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CHICKEN LIVER AND BROWN BUTTER PATE: With red onion marmalade and crostinis.
As an additional course $5.00 to $12.00 per person
PUREE OF LEEK AND POTATO SOUP: Double smoked bacon, chives, and crème fraiche.
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FIVE MUSHROOM SOUP: Cremini, button, oyster, shiitake and portobello.
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FIRE ROATED TOMATO AND BLUE CHEESE SOUP : Roasted garlic, and basil.
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SHRIMP COCKTAIL: Poached, served chilled over julienne romaine and served with spicy cocktail sauce. (Additional $3.00 per person).
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ESCARGOT: Gorgonzola, oyster & shiitake mushrooms, roasted garlic and foie gras emulsion.
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BLUE CRAB STUFFED THAI SHRIMP Oven baked with horseradish, tomato, lemon dipping sauce. (Additional $4.00 per person).).
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TIGER PRAWNS: Chilled prawns with a chipotle cilantro yogurt, grilled pineapple salsa and buttercup lettuce.
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ANTIPASTO PLATTER: Pate spiced with peppercorns and curry, vodka soaked, smoked salmon stuffed with smoked trout mousse, cured meats, cheese and baby shrimp salad.
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