Also in Catering
Sample Menus
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Main Course
- Stuffed Chicken Breast
- Baby Spinach and Crimini Mushroom
- Apricot and Toasted Almond with Brioche Breadcrumbs
- Autumn Herb and Cranberry
- Fresh Apple and Smoked Bacon with Cider Reduction
- Hazelnut and Wild Rice Pilaf with Orange Zest $
- Layered Black Forest Ham and Imported Gruyere Cheese
- Prosciutto and Artichoke Hearts
- Italian Sausage (mild or spicy) and Potatoes
- Classic Thanksgiving with Sage-Walnut Bread Stuffing
More Chicken Dishes
- Tropical Skewers with marinated white meat medallions, pineapple chunks and cippolini onions
- Lemon-Thyme marinated Half Chicken (free range and organic) $
- Scaloppini of Chicken Breast with Vine Ripe Tomatoes and Fragrant Basil
- Classic house brined Rosemary Half Chicken (free range and organic)
- Grilled Boneless Chicken Breast simply seasoned with Sea Salt and fresh Ground Black Pepper
Beef
- Prime Rib with Natural Au Jus $
- Center Cut Filet Mignon
- Pancetta wrapped Filet Mignon $
- New York Strip Steak (sliced) - flavor profile
- Grilled Prime Sirloin Steak (whole) - flavor glaze
- Roasted Sliced Tenderloin
- Roulade of Tenderloin with Garlic, Spinach, and Aged Parmesan
- Herb rubbed Roasted Top Round - flavor profile
- Braised Red Wine or Smoky Barbecue Short Ribs
Seafood
- Grilled Salmon Kebab with Fresh Tri-Colored Peppers and Onions
- Citrus and Honey Glazed Salmon Filet with Tarragon Butter Sauce
- Classic Baked Haddock with Breadcrumb Topping
- Day Boat Haddock wrapped with Imported Prosciutto
- Seared Halibut Filet with Butter Braised Leeks & Tomatoes
- New Potato Crusted Halibut
- Grilled Skin-on Arctic Char Filet
- Seared Sea Bass with Tomato-Cilantro Butter
- Red Snapper with Gran Marnier Orange-Ginger Glaze
- Sole wrapped Asparagus (vegetable included in entree)
- Grilled Shrimp with Gemelli pasta, Julienned Peppers and Squash, all with a Lemon Caper Sauce (no sides)
- Creamy Risotto with Sea Scallops, Shrimp, and Lobster (no sides)
Pork
- Pork Tenderloin served sliced- House-made Teriyaki or Honey and Apricot Glaze
- Roulade of Pork Tenderloin with Apple and Maple Bacon stuffing
- Brined Rosemary Porterhouse Chop
- Seared Porterhouse Chop with Pineapple Fruit Salsa
Vegetarian
- Grilled polenta and summer vegetable ratatouille with smoked tomato and basil cream
- Roasted sweet red pepper filled with Quinoa herbs and smoked Gouda, light tomato sauce
- Butternut Squash Ravioli-Roasted butternut ravioli, toasted walnuts, apple brown butter sauce
"The food was delicious, the rooms perfectly decorated, the staff attentive – everything was PERFECT! We look forward to many parties to come."
Gretchen Rehak
Topsfield Friends of the Library
September 2008
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