PASSED HORS D’OEUVRES
COLD SELECTION
Choose Three
watermelon feta smashed avocado bruschetta, tomato, basil caprese skewers, pesto, balsamic glaze smoked salmon bellini, dill crème fraiche wasabi tuna tacos, soy sauce, cabbage, avocado, wasabi crema summer rolls, seasonal vegetables, jalapeño, ponzu sauce olive tapenade, lemon zest, rosemary, crostini homemade chips and salsa
HOT SELECTION
sips & bits, tomato soup, mini grilled cheese zucchini fries, lemon, sea salt, marinara chickpea fries, harissa mayonnaise mini waffle and chicken with bourbon maple drizzle jumbo franks & puff, spicy mustard New Zealand baby lamb chops* duck wonton, sweet hoisin duck taco, hoisin sauce, guacamole chicken tempura, sweet chili sauce mini grilled cheese sandwiches mozzarella sticks, marinara sauce
MAIN RECEPTION TABLE
locally sourced produce with green goddess dipping sauce artisanal cheese board, assorted farm fresh chutneys, olives, roasted peppers, fresh baked breads
TRATTORIA STATION
Choose Two
seasonal risotto tri-color tortellini, quattro formaggio penne a la vodka penne primavera, fresh seasonal vegetables penne filetto di pomodoro
FROM THE BUTCHER
Choose One
herb roasted turkey breast clove studded brown sugar glazed Virginia ham black pepper crusted roast beef marinated flank steak*, mushroom bordelaise NY deli style corned beef NY deli style pastrami Texas lone star bbq brisket of beef
Accompaniments: homemade biscuits | cranberry chutney | whole grain mustard | dijon mustard | pickles honey butter | Russian dressing | house steak sauce | horseradish aïoli | chipotle aïoli
BROKEN BURRATA, heirloom cherry tomatoes, toasted pine nuts, arugula, basil oil, balsamic reduction CAESAR SALAD, rosemary focaccia croutons BUFFALO MOZZARELLA & TOMATO, beefsteak tomato, field greens, balsamic drizzle WARM GOAT CHEESE SALAD, local greens, Mirabelle bread crouton, mustard vinaigrette
ENTRÉE
PARMESAN CRUSTED COD, broccolini, roasted tomato broth CRISPY SKIN SALMON, roasted pea, red quinoa, cauliflower purée PAN-SEARED BRANZINO, seasonal ratatouille, black olive tapenade ROASTED FARM RAISED CHICKEN BREAST, haricot vert, pee wee potatoes, au jus SLICED CHATEAU STEAK*, roasted fingerling potatoes, broccolini, red wine demi BRAISED SHORT RIB, creamy polenta, bourbon au jus CAULIFLOWER STEAK, caper-raisin emulsion, fines herbs SEARED LONG ISLAND DUCK BREAST*, herb potato purée, baby bok choy, orange sauce NEW ZEALAND HERB CRUSTED RACK OF LAMB*, potato and turnip gratin, broccoli rabe, port wine reduction (supp. $6) FILET MIGNON* , potato au gratin, asparagus (supp. $6) GRILLED VEAL CHOP*, polenta cake, grilled plums, port wine reduction (supp. $6)
CHEF'S ACTION STATION CHILDREN
ALL AMERICAN black angus beef sliders*, mini hot dogs, french fries
MEXICAN CANTINA STATION ground beef or shredded chicken, presented in soft flour & crispy tortillas assorted toppings: fresh salsa | guacamole | jalapeño | chipotle aïoli | cheddar cheese | lettuce | tomato
SPECIAL OCCASION CAKE
ICE CREAM SUNDAE BAR
$95 PER TEEN / $120 PER ADULT
Prices subject to a 22% administrative fee and NYS sales tax. The administrative fee is used to offset the administration of the event. The fee is not a gratuity and will not be distributed to employees who provide service to the guests as such. Maitre d’ and staff gratuities (please distribute separately) are not included and are at your discretion. Suggested Maitre d’ Gratuity: $3-$5 per guest. Suggested Staff Gratuity: $3-$5 per guest.
Before placing your order, please inform your server if a person in your party has a food allergy.
*This menu item consists of or contains meat, fish, shellfish or fresh shell eggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or virus. Consuming raw or under cooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
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