Evening Dinner Party Buffet/ Sit-down Menu

Chicken Marsala– Scaloppini, cremini mushroom, sage and fresh herbs sautéed with garlic oil and masala wine.

Chicken Parmesan– Chicken cutlets cooked till golden brown with olive oil and herbs. Baked with tomato sauce, mozzarella and Parmesan.

Chicken Piccata- Chicken Scaloppini, sautéed in lemon butter. Fresh lemon, capers and fresh parsley.

Beef Bourguignon - Classically prepared with mushroom, carrots and onion. Simmered with dry red wine in a savory herb sauce.         

Herb Encrusted Roast Pork Loin– Roasted pork loin with thyme, rosemary, basil and garlic. Served under seasonal chutney.

 Stuffed Pork Loin - Oven roasted pork loin stuffed with goat cheese, cranberry and spinach. Finished with a rich dark demi-glace

Filet Sole Florentine - Tender sole filets rolled with a spinach, ricotta and cheddar cheese filling. Baked in a white wine, finishing with a lemon cream sauce.

Classic Baked Haddock –A tender filet seasoned with savory toasted breadcrumbs, green onion and freshly squeezed lemon. Baked in white wine and butter.

Eggplant Parmesan–Golden eggplant, marinara sauce, mozzarella, Parmesan cheese 

Grilled Flank Steak- Served with a red wine mushroom demi-glaze

Includes

Baguette bread with whipped butter, 

Seasonal Vegetables

Choice of Starch (Rice Pilaf or Mashed Potato) 

Choice of a Garden, Spinach or Caesar salad 

Coffee, Decaf or tea

12oz Slow Roasted Prime Rib of Beef– Au jus and served with a dollop of Tavern horseradish sauce.

Grilled Atlantic Salmon– With an Irish whiskey glaze and savory Barbeque butter.

Chicken Arthur - Sautéed chicken breast dressed with cured ham, asparagus, mild cheddar and finished with a sherry wine demi glaze. 

Carved Filet of Sirloin– Slow roasted, grilled and finished with a Bordelaise sauce. 

Grilled Center Cut Pork Chop– With a maple glaze and a crafted apple chutney.

Chicken Saltimbocca– Sautéed scaloppini sautéed in butter incorporating fresh sage, thin sliced prosciutto, braised in Marsala wine and finished with mozzarella.

Stuffed Shrimp Florentine – Jumbo shrimp stuffed with panko and Asiago cheese served with lemon cream sauce. 

Eggplant Stack- Sautéed layers of eggplant with Parmesan, roasted red peppers, fresh mozzarella finished in a light tomato sauce.

Includes

Baguette bread with whipped butter, 

Seasonal Vegetables

Choice of Starch (Rice Pilaf or Mashed Potato) 

Choice of a Garden, Spinach or Caesar salad 

Coffee, Decaf or tea

Slow Roasted Prime Rib of Beef– Aujus and served with a dollop of tavern horseradish sauce.

Mediterranean Chicken Roulade- Tender chicken breast rolled with spinach, Chorizo and mushroom duxelle. Baked until golden brown and finished with a savory chicken demi-glace and shaved Parmesan cheese.

Chicken Genovese – Sautéed scaloppini with tomato, Kalamata olive, cremini mushroom in sherry wine and garlic butter sauce.  

Seafood Mardi Gras– Shrimp, scallops, clams and mussels presented in a savory tomato herbed brodo, over pasta.

Grilled Atlantic Salmon– Topped with a crab cake, placed on a pool of lemon butter cream. Topped with Bruschetta and capers.

Tavern Osso Bucco– Slow roasted pork shank. with tender root vegetables and Cabernet enhanced sauce.

Filet of Sirloin Diane – Hand rubbed sirloin. Presented under a classic red wine, mushroom, Dijon and cream reduction.

Stuffed Shrimp with Crabmeat– Tender shrimp baked with a savory crabmeat stuffing. Finished under a lemon cream sauce.

Grilled New York Sirloin – 12oz rubbed with salt and pepper, grilled to perfection. Served with au jus.

Grilled Swordfish– Topped with avocado, cilantro and sweet red pepper salsa. 

Grilled Twin Tornado of Beef- With carved Portobello mushroom, crumbled gorgonzola. Presented on a pool of port wine espagnole sauce.

Includes

Baguette bread with whipped butter, 

Seasonal Vegetables

Choice of Starch (Rice Pilaf or Mashed Potato) 

Choice of a Garden, Spinach or Caesar salad 

Coffee, Decaf or tea