Platinum Reception Menu | The Inn at New Hyde Park, Long Island

Platinum Reception

Butler-Passed Hors d’ Oeuvres

A variety of butler-passed Hors d’Oeuvres, chosen by our Chef to compliment your event menu.
Speak with your representative regarding selection

Tuscan Display

Tuscan Display

Iced Fresh Crudité with Gorgonzola Dipping Sauce
Artichoke Hearts with Shaved Montserrat Cheese
Vine Ripe Tomatoes and Homemade Fresh Mozzarella
Fire Roasted Red Pepper and Sun-dried Tomato Mélange
Assorted Meats and Cheeses
Marinated Olives and Eggplant Caponata
Tri–Color Tortellini Salad
Trio Bean Salad
Fresh Fruit Display

International Buffet Selections

Host’s choice of any three of the following:

Pasta Station

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.

Chef ’s Butcher Block

Host’s Choice of One

Loin of Pork • Tenderloin of Beef • Fresh Vermont Turkey • Honey Glazed Corned Beef.

San Gennaro Feast

Sausage and Peppers, Meatball Parmigiana, fresh baked mini Hero Bread, and fried half-moon Ravioli.

7th “INN”ing Stretch

Miniature Hamburgers, Hot Dogs with buns and assorted toppings, and host’s choice of Chicken Fingers, Pulled Pork, or Chicken Sliders. Served with French Fries. Accompanied with: Cheddar Cheese, Bleu Cheese, Bacon, Onions, Pickles, Tomatoes, Sauerkraut, Ketchup, Thousand Island Dressing, and Mustard.

Spanish Spice

Arroz con Pollo, Chorizo with Tomatoes, and Mussels with Saffron Cream Sauce.

Touch of Tuscany

Eggplant Rollatini, Broccoli Rabe with Sausage, Chicken Scarpariello, Tilapia Oreganata, Fried Ravioli, and Artisan Pepperoni Breads.

Asian Fusion Station

Asian Fusion

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.

Philly Station

Philly Station

Chicken and Beef sautéed with Peppers, Mushrooms, and Onions. Cheese Sauce. Served with mini Hero Rolls and Waffle Cut Fries.

Chili / Nacho Station

Chili / Nacho Station

Beef and Vegetable Chili served with Tri-Color Tortilla Chips. Accompanied with Cheddar Cheese, Tomatillo Salsa, Pico de Gallo, and Guacamole.

Mac "INN" Cheese Station

Mac “INN” Cheese

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.

South of the Border Taco Bar

South of the Border

Chicken, and 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.

Shrimp or Steak option at additional charge.

Mash it INN Potato Bar

Mash It “INN”

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.

First Course - Salad

Classic Inn Salad

Host’s choice of one of the following:

Tomato and Mozzarella

Served over Mesclun Greens with Balsamic Drizzle.

Grilled Portobello

Served over Italian Greens with a Balsamic Vinaigrette.

Classic Inn Salad

Mesclun Greens, Bleu Cheese, Glazed Walnuts, and Pears, served with Raspberry Vinaigrette.

Second Course - Pasta

Penne Pasta

Host’s choice of one of the following:

Rigatoni Filetto di Pomodoro

Penne alla Vodka

Rotelle Primavera

Pasta Course

Entrée Selections

Guest's choice of one of the following, host to select sauce offered:

All Entrees served with Seasoned Potatoes or Rice and Seasonal Baby Vegetables.

Upgrades Available. Please speak with your representative regarding upgraded entree options.

Sliced Tenderloin of Beef

With Wild Mushroom or Red Wine Sauce.

Vegetarian Option

Chef’s seasonal selection.

Chicken Entree

Grilled Chicken

With Artichokes and Sun-Dried Tomatoes.

Grilled Salmon

With Dijon or Teriyaki Glaze.


With Cognac Lobster Sauce.

Dessert Course


Host’s choice of one of the following:

Brownie Ice Cream Sundae

Served with Vanilla Ice Cream and Raspberry Coulis.

Apple Crunch Martini

Served with Whipped Cream and Mint Gremolata.

Fresh Fruit Pillow

Seasonal Fresh Fruit served atop Puff Pastry, with Pastry Cream and Raspberry Drizzle.

Accompanied by:

Freshly Brewed Coffee / Gourmet Tea Service

Beverage Service

Soft Drinks, Assorted Juices, Flat & Sparkling Water

Alcohol packages available upon request

With Our Compliments

Direction Cards
Place Cards
Choice of Ivory or White Linens with Matching Napkins
Valet Parking (for events with 50 or more guests)
Services of our “Inn” House Event Planner