Fresh Vegetable Crudités with Assorted Dips
Fruit & Cheese Display
Chef’s Variety of (8) Passed Hors D’oeuvres
Choice of One
Bethpage Salad Mixed Greens, Candied Walnuts and Gorgonzola Cheese, Dried Cranberries with Balsamic Vinaigrette
Tuscan Bistro Salad with Tri-Colored Greens (Romaine, Radicchio, Baby Arugula), Yellow Grape Tomatoes, Avocados and Roasted Peppers with Grilled Ciabatta Bread and Herb Crusted Goat Cheese Roulade, Drizzled with Balsamic Dressing
Fresh Burrata Mozzarella & Heirloom Tomato Salad with Field Greens, White Balsamic Vinegar, Pink Himalayan Salt, Cracked Black Pepper, Balsamic Glaze and Olive Oil
Choice of Three
*Filet Mignon with a Merlot Reduction
*Chianti Braised Short Ribs
*Sliced Sirloin with Mushroom Sauce
Chicken Stefan, Served in a White Wine Sauce with Lemons,
Capers and Artichoke Hearts
Tuscan Chicken with Sun-Dried Tomatoes, Lemon, Garlic and Fresh Rosemary
Chicken Roulade with a Ginger Teriyaki Glaze
*Filet of Sole Stuffed with Crabmeat in a Lobster Cream Sauce
*Striped Bass Provencal
Chef’s Selection of Seasonal Vegetable, Potato or Rice Pilaf
Platter of Cookies and Brownies
Apple Cobbler ala Mode
Occasion Cake
Sliced Flourless Chocolate Cake with Vanilla Sauce
Slice of New York Cheesecake with Raspberry Sauce
Beverages to Include Coffee, Tea and Soft Drinks
*This menu item can be cooked to order. Consuming raw or uncooked meats and fish may increase your risk of food-borne illnesses, especially if you have certain medical conditions.