My Final Menu
PLease take a look and let me know what you think.. I couldnt decide between penne alla vodka and the tortellini alfredo with peas ...
Also for dinner options there is a vegetarian dish as well you just have to ask them:)
HOT PASSED HORS D’OEUVRES
Grilled Baby Lamb Chops
Grilled Shrimp Skewers
Maryland Crab Cakes Gazpacho
Teriyaki Glazed Chicken Satay
Filet Mignon Brochettes
Lobster & Corn Fritters
Assorted Dim Sum
Baked Clams
----------------------
Sommelier’s Selection of
Fine Wine & Cheese
Collection of fresh & ripened cheeses paired
with red & white fruits of the vine
-----------------------------
Open Hearth Baked
Breads
An assortment of Italian baguettes,
English crumpets, petite pan, sourdough,
French sticks & other specialty breads
freshly baked in our own brick ovens.
Presented with a basil-infused olive oil, garlic
& sun-dried tomato whipped butter
Homemade Sicilian or Napolitan Pizza
----------------------------------------
Vieni Qui Tuscany
Iced Fresh Crudités with
Gorgonzola Dipping Sauce
Artichoke Hearts with Shaved
Monceret Cheese
Fire-Roasted Red Peppers &
Sun-Dried Tomato Mélange
Fresh Cannelloni Beans with
Mediterranean Baby Shrimp
Assorted Marinated
Grilled Vegetables
Vine-Ripe Tomatoes &
Homemade Fresh Mozzarella
Assorted Olives &
Eggplant Capanatina
Tri-Color Tortellini Salad
Provolone, Reggiano, Parmesan
Wheels, Prosciutto, Mortadella
Hot & Sweet Soprasetta,
Genoa Salami & Cappricolla
--------------------------
we swapped the salmon station for the sushi
Authentic Japanese Sushi
& Sashimi Bar
Assortment of freshly rolled California (Maki),
Tuna (Tekka) and Cucumber (Kappa) Rolls &
Yellowtail Tuna (Nigiri, Shrimp & Salmon) ___
with Sushi Chef
----------------------------------
Farmers’ Market
Imported & domestic exotic fruits,
all exquisitely hand carved
--------------------------------
2 pastas
Penne a la Vodka
Orecchiette with Broccoli Rabe,
Garlic & Olive Oil
-----------------------------------
2 meats
Steamship Loin of Pork,
deep basted in Maple Glaze
Tao’s Marinated Skirt Steak
-------------------------------
Sizzling Lava Rocks
Presentation
Prime Filet of Beef & Organic Chicken
Breast, Marinated in Jack Daniels Sauce,
Cooked on Red Hot River Rocks,
with Louisiana Rice
----------------------------
Asian Presentation
Oriental Vegetable Stir Fry with Hoisin Sauce,
Served in Traditional Take-Out Containers,
with Petit Egg Rolls, Steamed Vegetable
Dumplings, Chopsticks &
Fortune Cookies
------------------
Hawaiian Chicken
Veal Saltimbocca
Fried Calamari
Eggplant Rollatini
Cajun BBQ Short Ribs
Fruitti di Mare
----------------------------------
Dinner Menu
First Course
Frisee topped with
Walnut-Crusted Goat Cheese,
Walnut Oil &
Raspberry Vinaigrette
------------------------------
second Course
Rigatoni Filetto Pomodoro
--------------------------------
Dinner Course
Shrimp Oreganata
Jumbo Baked Shrimp in a White Wine & Garlic Sauce served with Prosecco Risotto & Julienne Vegetables
Long Island Duck a La’Orange
Twice-Roasted & served with Wild Rice & Mixed Vegetables
Dry-Aged Broiled Porter House Steak ____
Topped with Sage Butter, Frizzled Onions, Mashed Potatoes & Asparagus Spears
Chicken Monaco
French-Cut Chicken Breast stuffed with Spinach & Mozzarella wrapped in Filo Dough with a Jus De Poulet,Mashed Potatoes & Asparagus Tips
Norwegian Salmon
Horseradish-Crusted & topped with Créme Fraiche served with Risotto & Julienne Vegetables
Striped Bass Marechiara
Baked with Clams & Shrimp in a Light Marinara Sauce served with Rice & Shoe String Vegetables
Stuffed Veal Chop
Stuffed with mozzarella and prosciutto
--------------------------
Dessert
Viennese Trays ____
An assortment of Fresh Fruits, Cream-Filled Pastries & French Cookies presented on every table
-------------------
5 Foot Tall Chocolate Fountain!! ____
Your Choice of White, Dark or Milk Chocolate
Fruit Skewers, Pretzel Sticks, Marshmallows & Butter Cookies
-----------------------------
and ofcourse our cake!!!!!
------------------------------
Is there anything I should change?
Also for dinner options there is a vegetarian dish as well you just have to ask them:)
HOT PASSED HORS D’OEUVRES
Grilled Baby Lamb Chops
Grilled Shrimp Skewers
Maryland Crab Cakes Gazpacho
Teriyaki Glazed Chicken Satay
Filet Mignon Brochettes
Lobster & Corn Fritters
Assorted Dim Sum
Baked Clams
----------------------
Sommelier’s Selection of
Fine Wine & Cheese
Collection of fresh & ripened cheeses paired
with red & white fruits of the vine
-----------------------------
Open Hearth Baked
Breads
An assortment of Italian baguettes,
English crumpets, petite pan, sourdough,
French sticks & other specialty breads
freshly baked in our own brick ovens.
Presented with a basil-infused olive oil, garlic
& sun-dried tomato whipped butter
Homemade Sicilian or Napolitan Pizza
----------------------------------------
Vieni Qui Tuscany
Iced Fresh Crudités with
Gorgonzola Dipping Sauce
Artichoke Hearts with Shaved
Monceret Cheese
Fire-Roasted Red Peppers &
Sun-Dried Tomato Mélange
Fresh Cannelloni Beans with
Mediterranean Baby Shrimp
Assorted Marinated
Grilled Vegetables
Vine-Ripe Tomatoes &
Homemade Fresh Mozzarella
Assorted Olives &
Eggplant Capanatina
Tri-Color Tortellini Salad
Provolone, Reggiano, Parmesan
Wheels, Prosciutto, Mortadella
Hot & Sweet Soprasetta,
Genoa Salami & Cappricolla
--------------------------
we swapped the salmon station for the sushi
Authentic Japanese Sushi
& Sashimi Bar
Assortment of freshly rolled California (Maki),
Tuna (Tekka) and Cucumber (Kappa) Rolls &
Yellowtail Tuna (Nigiri, Shrimp & Salmon) ___
with Sushi Chef
----------------------------------
Farmers’ Market
Imported & domestic exotic fruits,
all exquisitely hand carved
--------------------------------
2 pastas
Penne a la Vodka
Orecchiette with Broccoli Rabe,
Garlic & Olive Oil
-----------------------------------
2 meats
Steamship Loin of Pork,
deep basted in Maple Glaze
Tao’s Marinated Skirt Steak
-------------------------------
Sizzling Lava Rocks
Presentation
Prime Filet of Beef & Organic Chicken
Breast, Marinated in Jack Daniels Sauce,
Cooked on Red Hot River Rocks,
with Louisiana Rice
----------------------------
Asian Presentation
Oriental Vegetable Stir Fry with Hoisin Sauce,
Served in Traditional Take-Out Containers,
with Petit Egg Rolls, Steamed Vegetable
Dumplings, Chopsticks &
Fortune Cookies
------------------
Hawaiian Chicken
Veal Saltimbocca
Fried Calamari
Eggplant Rollatini
Cajun BBQ Short Ribs
Fruitti di Mare
----------------------------------
Dinner Menu
First Course
Frisee topped with
Walnut-Crusted Goat Cheese,
Walnut Oil &
Raspberry Vinaigrette
------------------------------
second Course
Rigatoni Filetto Pomodoro
--------------------------------
Dinner Course
Shrimp Oreganata
Jumbo Baked Shrimp in a White Wine & Garlic Sauce served with Prosecco Risotto & Julienne Vegetables
Long Island Duck a La’Orange
Twice-Roasted & served with Wild Rice & Mixed Vegetables
Dry-Aged Broiled Porter House Steak ____
Topped with Sage Butter, Frizzled Onions, Mashed Potatoes & Asparagus Spears
Chicken Monaco
French-Cut Chicken Breast stuffed with Spinach & Mozzarella wrapped in Filo Dough with a Jus De Poulet,Mashed Potatoes & Asparagus Tips
Norwegian Salmon
Horseradish-Crusted & topped with Créme Fraiche served with Risotto & Julienne Vegetables
Striped Bass Marechiara
Baked with Clams & Shrimp in a Light Marinara Sauce served with Rice & Shoe String Vegetables
Stuffed Veal Chop
Stuffed with mozzarella and prosciutto
--------------------------
Dessert
Viennese Trays ____
An assortment of Fresh Fruits, Cream-Filled Pastries & French Cookies presented on every table
-------------------
5 Foot Tall Chocolate Fountain!! ____
Your Choice of White, Dark or Milk Chocolate
Fruit Skewers, Pretzel Sticks, Marshmallows & Butter Cookies
-----------------------------
and ofcourse our cake!!!!!
------------------------------
Is there anything I should change?
