DINNER
For those who can't get enough of a good thing, our plated dinner duos offer two delectable entrées on each plate. We have two options based on price, with two duo selections per option. Your package will also include hors d'oeuvres and a luscious dessert. It's the perfect combination of good service and great food.
Please contact an Elite Event Planner at 866.429.9283 or send us a Request for Proposal for more dinner options.
2008 ELITE DINNER MENUS - SAMPLE MENU
PLATED DINNER MENU
STARTERS
Field greens with Baby Spinach
With Fresh Strawberries, Goat Cheese and Walnuts with a Rasberry Vinaigrette
Assorted Fresh Breads
ENTRÉES (Pre-select 2 entrées to be served together)
Petite Filet Mignon
Served with a Portabello Demi-Glace
Garlic Roasted Prime Rib of Beef
With Au Jus
Chicken Florentine
With Spinach and Feta Cheese in a Pomodoro Tomato Sauce
Boneless Breast of Chicken
Stuffed with Mushrooms and Fontina Cheese in a Madeira Wine Sauce
New England Fillet of Sole
Stuffed with Shrimp and Lobster in a Classic Beurre Blanc Sauce
Grilled Fillet of Atlantic Salmon
Served in a White Butter Sauce with Fresh Herbs and a touch of Lemon
COMPLEMENTS (Pre-select 2 items)
Herb Roasted Red Potatoes
Wild Rice Pilaf
Garlic Mashed Potatoes
Risotto
Baby Zucchini and Summer Squash
Brown Sugar Glazed Baby Carrots
Steamed Asparagus
DESSERTS (Pre-select 1 dessert)
Carrot Cake
New York Style Cheesecake
Chocolate Indulgence
Lemon Mousse Cake
from $65 per person* - Vegetarian option available upon request
SIGNATURE HARBORSIDE RECEPTION MENU
BUTLERED HORS D'OEUVRES
Coconut Shrimp
With a Plum Sauce
Miniature Beef Wellington
Shiitake Mushroom & Spinach Tartlet
Scallops wrapped in Bacon
STATIONARY HORS D'OEUVRES
Baked Brie en croute
Accompanied by assorted Preserves, Crackers and Crostini
Vegetable Crudités
Served with Dip
Assortment of Flatbreads & Breadsticks
Accompanied by Roasted Red Pepper Hummus, Tapenade & Tabouli
SALAD
Field Greens with Yellow Pear Tomatoes, Red Bell Peppers, European Cucumbers and Homemade Croutons with Balsamic Vinaigrette
CARVING STATION
Garlic Encrusted Roasted Tenderloin of Beef
Served with a Cabernet Demi-Glace
PASTA STATION
Sautéed Shrimp, Scallops and Mussels
Over Bowtie Pasta tossed in a fresh Tomato, Basil & Garlic Sauce
Cavatappi Pasta
Tossed with Sautéed Asparagus Tips, Portobello Mushrooms, Zucchini, Summer Squash and Tri-Colored Bell Peppers in a Pesto Cream Sauce
DESSERTS
Assorted Cakes and Pastries
Coffee and Tea
from $60 per person*
*Prices subject to taxes, fees and a pre-paid service charge.
Menu items are subject to change. |
