A Sampling of the Selections
Choice of five passed appetizers:
Moroccan chicken in phyllo cups, tomato chutney
Tuna tartare in cucumber boats
Primavera panini bites with basil aioli
Maryland Crab cakes with red pepper aioli
Beef tenderloin and Roquefort bruschettas
Port Fig bruschettas with prosciutto
Citrus poached shrimp, bloody mary cocktail sauce

All dinners start with waiter-served salad course
Choice of two entrees (plus a vegetarian special)
Hudson Valley brick grilled chicken citron
Tuscan style prime Angus Beef Brisket
Atlantic Salmon Dijonnaise or with summer fruit salsa
Berkshire Pork Loin Marbella
“The best” Chicken Marsala with exotic mushrooms
Catskill Mountain Trout with lemon and capers
Spice and herb crusted Steak Kebobs with dipping sauces
Seven Hour Leg of Lamb Provencal
 Or add these upscale options:
Classic Filet Mignon au poivre
Wild King or organically farmed salmon
Jumbo Shrimp and Scallop skewers
Atlantic Striped Bass “en bouillabaise”