- March Showcase
*Passed Baby Lamb Chops
Buffalo Chicken Rangoon
Pork Spring Rolls
Spinach and Artichoke Crisp
Orange Beef with Wasabi Cream
Bacon Barbecue Meatball
Vegetable Spring Rolls
Chicken Lemongrass Dumplings
*Tuna Tar Tar
*Scallops Wrapped in Bacon
Asparagus Crisp with Asiago Cheese
Iced Fresh Crudité with Gorgonzola Dipping Sauce
Artichoke Hearts with Shaved Cheese
Vine Ripe Tomatoes and Homemade Fresh Mozzarella
Parmesan Reggiano Wheel, Manchego and Asiago Cheeses
Prosciutto, Mortadella, Hot and Sweet Soppressata, Genoa Salami, and Capicola
Assorted Marinated Grilled Vegetables
Mélange of Roasted Peppers
Assorted Marinated Olives
Tri–Color Tortellini Salad
Imported and Domestic Fruits
Trio Bean Salad
A collection of Italian Baguettes and Artisanal Breads freshly presented with Herb-Infused Olive Oil and Olive Tapenade.
Smoked Scottish Salmon with Pumpernickel Bread, Capers, Onions, and Lemon Wedges.
Presented with Assorted Flavored Vodkas.
Featuring varietals of Wine from different regions, imported and domestic Cheeses, Crackers, and Fresh Fruit.
Host’s Choice of Two—Sautéed to Order
Penne alla Vodka • Rotelle Primavera • Rigatoni Filetto di Pomodoro or Bolognese • Orecchiette with Broccoli Rabe, Garlic, and Olive Oil • Mini Ravioli a la Mulberry with Sweet Baby Peas in Alfredo Sauce.
Oriental Vegetable Stir Fry, Beef or Chicken with Broccoli, Pan-Fried Vegetable Dumplings with Orange Sesame Dip, Thai Chili Noodles, and Seaweed Salad served in traditional take-out containers with chopsticks and Fortune Cookies.
Creamy Whipped Potatoes served in Martini Glasses with assorted toppings, Traditional Red Bliss, Roasted Garlic Potatoes, and Sweet Potatoes. Toppings include: Chopped Bacon, Scallions, Sour Cream, Salsa, Shredded Cheese, Mushrooms, Brown Gravy, Crispy Fried Onions, and Miniature Marshmallows.
Miniature Hamburgers, Pulled Pork or Chicken Sliders, and Mini Hot Dogs with buns and assorted toppings. Served with Belgian Frites in Paper Cones. Accompanied with: Cheddar Cheese, Bleu Cheese, Bacon, Onions, Pickles, Tomatoes, Sauerkraut, Ketchup, Thousand Island Dressing, and Mustard.
Wild Mushroom Risotto, and Venetian Risotto with Clams, Mussels, Baby Shrimp, and Scallops.
Arroz con Pollo, Chorizo with Tomatoes, and Mussels with Saffron Cream Sauce. Accompanied with Red Sangria.
Beef, Chicken, and Vegetable Pot Pie served in a Vol-au-vent Puffed Pastry.
Host’s Choice of Two
Steak, Shrimp, Chicken, or Spicy Ground Beef. Served with: Guacamole, Pico de Gallo, Black Olives, Shredded Cheese, Diced Tomatoes, Salsa, and Sour Cream. With guest’s choice of soft jumbo Flour Tortillas or hard corn Taco Shells.
Host’s Choice of One of the Following – Sautéed to Order
Tao’s Marinated Skirt Steak • Apple Stuffed Pork Loin • Adobo-Rubbed Loin of Pork • Maple Glazed Roast Turkey Breast with Fresh Cranberry Compote • Garlic and Thyme-Infused Roast Leg of Lamb with Rosemary Jus • Honey Glazed Corned Beef with assorted Mustards. Accompanied with: Grilled Chicken Cordon Bleu • Creamed Spinach • Loaded Mashed Potatoes
Three cheese Mac and Cheese, Lobster Mac and Cheese, and Taco Mac and Cheese. With guest’s choice of the following toppings: Smoked Applewood Bacon, Crunchy Fried Onions, Chopped Tomatoes, Crispy Yams, Toasted Panko Bread Crumbs, and Jimmy Peppers.
Host’s Choice of Two – Carved to Order
Tao’s Marinated Skirt Steak • Apple Stuffed Pork Loin • Adobo-Rubbed Loin of Pork • Tenderloin of Beef • Maple Glazed Roast Turkey Breast with fresh Cranberry Compote • Honey Glazed Corned Beef with assorted Mustards • *Rosemary Infused Leg of Lamb
Fried Calamari with Marinara Sauce, Clams and Mussels with Marinara or Luciano Sauce, and Seafood Livornese.
Sausage and Peppers, Meatball Parmigiana, fresh baked mini Hero Bread, and fried half-moon Ravioli.
Chicken and Beef sautéed with Peppers, Mushrooms, and Onions. Cheese Sauce. Served with mini Hero Rolls and Waffle Cut Fries.
Eggplant Rollatini, Broccoli Rabe with Sausage, Chicken Scarpariello, Tilapia Oreganata, Fried Ravioli, and Artisan Pepperoni Breads.
Selection of Little Neck Clams and Blue Point Oysters, complete with Cocktail Sauce, Champagne Vinegar Mignonette, Spicy Remoulade, and fresh Lemon Wedges.
Mesclun Greens, Bleu Cheese, Glazed Walnuts, and Pears, served with Raspberry Vinaigrette.
Cucumber, Red and Yellow Tomatoes, Mandarin Orange, Craisins, and Shaved Parmesan with Balsamic Vinaigrette.
Romaine Lettuce, Shaved Parmesan, and Croutons, with Classic Caesar Dressing.
Served with Parma Prosciutto and vine ripened Tomatoes.
Over Mesclun Greens with Balsamic Vinaigrette.
Over Guacamole, with Organic Greens, Black Beans, Corn, and Tomatoes.
Served with Host’s Choice of either Wild Mushroom or Bordelaise Sauce.
Twice roasted and served with classic à l’Orange Sauce.
Spinach, Mozzarella, and Parmigiana Cheese with Shallot Cream Sauce.
With arugula, julienne Tomatoes, diced Mozzarella, and Truffle Balsamic Glaze.
Fresh fillet of Sole with a White Wine, Lemon, and Caper Sauce.
Served with host’s choice of either Cognac Lobster Sauce or Scampi.
Horseradish crusted and served with Buerre Blanc Sauce.
Chef’s seasonal selection.
Vegan options available upon request.
Italian Coffee-flavored dessert made with Mascarpone Cheese and sprinkled with Powdered Chocolate.
Seasonal Fresh Fruit served in Puff Pastry, with Bavarian Cream and Raspberry Drizzle.
Served with Vanilla Ice Cream and topped with a Raspberry Coulis.
Served with Graham Cracker, Chocolate Pudding, and Marshmallow.
Served with Whipped Cream and Mint Gremolata.
Premium Liquor, Imported and Domestic Beers, Variety of House Wines
Bottle of Red and White Wine on each Guest Table
After Dinner Cordial Bar
Freshly Brewed Regular and Decaffeinated Coffee, Cappuccino, Espresso
and Assorted Gourmet Teas
White Glove Service
Personalized Printed Menus
Direction and Place Cards
Coat Check Service (Seasonal)
Ivory Damask Linens with Matching Napkins
Services of Our “INN” House Event Coordinating Team