Catering Guide - Dinner/Plated

Plated Catering Services

Please call our Catering Department at 761-6430 or 731-3359 for pricing information.

Sliced Roast Beef ‘a Champignon (10 oz)
Zesty Lemon Baked Boneless Breast of Chicken
Chicken ’ a l’orange (8 oz)
Teriyaki Chicken (8 oz)
Tender Sirloin Steak (8 oz)
N.E. Homestyle Stuffed Boneless Breast of Chicken (8 oz)
Chicken Cordon Bleu (8 oz)
Baked Scrod with Herbs, Butter, and Crumbs (8 oz)
Baked Stuffed Filet of Sole topped with Newburg sauce
London Broil, delicately marinated
Oriental Ginger Steak (8 oz)
New York Steak (10 0z)
Seafood Ambrosia Elegant
Filet Mignon served with Mushroom Cap (6 oz)
Prime Rib au Jus (min. of 15 people required on weekdays)
Baked Stuffed Shrimp, served with drawn butter & lemon
Beef Wellington Royale
Tender Boneless Breast of Chicken accompanied by succulent Baked Stuffed Shrimp
Filet Mignon accompanied by succulent Baked Stuffed Shrimp

All entrees are served with a tossed salad, your choice of one starch, one vegetable, dinner rolls, coffee and tea. Split menus over 100 will be charged $1.50 extra per person.

Vegetable Selections
Green Beans Almondine/Green Beans Forestier, Belgian Carrots, Peas ‘a la Francaise, Carrots Clamart, and Corn O’Brian.

Pasta/Potato/Rice Selections
Linguini, Fettuccine, Ziti, Baked Potato, Oven-Roasted Potatoes, Whipped Potatoes, White Rice, and Rice Pilaf.

Split menus will be charged at the higher rate (two item selection).
A combined gratuity and service charge of 20% will be added to all food and beverage functions.