Chef's Plated Menu

Passed Hor d'ouvers
Starts at $4.95

Salad (choice one)
Garden salad
Caesar salad
Mixed baby greens with balsamic vinaigrette

Chicken entrees (choice of one)
Sautéed breast of chicken with a mushroom red wine sauce
Chicken francaise
(Egg coated breast of chicken sautéed with a lemon butter sauce)
Chicken Marsala
Chicken Parmesan
Lemon pepper chicken
Herb roasted chicken
Chicken southwest with black bean and roasted corn salsa
Caribbean style jerk chicken with mango chutney

Beef Entrees (choice of one)
Pepper steak
London broil with red wine mushroom sauce
Grilled petit New York steak
Herb crusted flat iron steak

Seafood (choice one)
Grilled salmon with basil cream sauce
Grilled shrimp with tequila BBQ glaze
Surf & Turf: Petit steak's shrimp scampi

Starch (choice one)
Rice pilaf
Peas and rice
Basmati rice with toasted almonds
Mashed potatoes
Roasted potatoes
Parley potatoes
Pasta Alfredo
Pasta marinara
Potatoes au-gratin

Vegetables (choice of one)
Vegetable medley
Julienne zucchini, squash, carrots and rainbow peppers
Green beans
Glazed carrots
Steamed broccoli, cauliflower and carrots

Rolls and butter

Desserts (choice of one)
If necessary ($2.50 up charge)
Wedding cake available upon request
Starts @2.95 and up per person

Ice tea, pink lemonade or fruit punch and water
(Diet soft drinks will be available)

18.95 per person
20% gratuity
6.00% sales tax
$250.00 equipment, labors, set up and break down fee
35% non-refundable deposit upon confirmation (dates can be changed)


Tableware, china, napkins and champagne glasses @$3.95 per person
Caterer will provide linen @ clients cost
Cocktail reception available upon request-starts @$4.95 per person
Bar service available (see consultant) bartender $150.00
Caterer will need two hours prior for set up and up to four hours for the event
Open bar $24.00 per person for max 4 hours
Consumption bar
Cash bar
Pre paid bar
Beer & wine: max 4 hours 12.95 per person