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Estate at Three Village Inn

Bar / Bat Mitzvah Package

Cocktail Hour

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
choose three

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 tor tellini, 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

Reception

adults

APPETIZERS

choose one

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

choose three

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, por t 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 Stations

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

Dessert

SPECIAL OCCASION CAKE

ICE CREAM SUNDAE BAR

Seasonal Pricing

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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