Event Menu

Policies

Rental fee for Bistro Event Space is based on availability and time of the event from $800.00 during the week and $1,000.00 on weekends to be determined by Management.

All Food and Beverage is subject to 22% Gratuity and applicable Sales Tax and Surcharge

Selection Guidelines

3-Course Plated Menu prepared by our Executive Chef includes:

Choice of two Appetizers

Choice of two Entrées plus Chef’s choice of a Vegetarian option

Two Side Dishes included per entrée

Choice of a Dessert

The total number of entrées must be submitted at least 72 hours before your event.

Payment Schedule

Guaranteed Credit Card required

50% Deposit will be charged upon execution of the Event Contract

The balance, with any additions to the Contract, will be charged in full 48 hours prior to the Event

Appetizer Selections: $25 per person

Choose 3 different appetizers and your guests will be served 2 of each selected

Vegetarian

Caprese Bites – Cherry Tomatoes, Basil, & Fresh Mozzarella

Olive Tapenade Crostini

Mac and Cheese Bites

Pear Roquefort Phyllo

Meat/Poultry/Fish

Chicken Cordon Bleu Bites

Tuna Tartare on Baguette Crostini

Marinated Beef Skewers with Bell Pepper, Basil and Red Onion

Ground Turkey Sausage Stuffed Mushrooms

Fresh Shrimp with Cocktail Sauce

Platters: $150 per platter

(Serves 25)

Crudité Platter with Assorted Vegetables, Hummus, Ranch & Balsamic Dressing

Assorted Cheese Platter with Crackers and Dried Fruits

Charcuterie Platter with Dried Meats & Pickles Vegetables

Fresh Seasonal Fruit Platter

Sweets Platter includes Petite Pastries & Assorted Sweets

3- Course Plated Dinner

$85/person for Vegetable or Chicken

$95/person for Beef or Fish

(All entrees come with a choice of 2 side dishes)

Salads

Classic Caesar – Hearts of Romaine, Parmesan Cheese, Croutons and Caesar Dressing

Pear and Burrata Salad – Poached Pear and Burrata Cheese over Arugula and Pomegranate Vinaigrette Dressing

House Salad – Mixed Greens, Cherry Tomatoes, Reed Onions, Cucumbers, Parmesan Cheese and Balsamic Vinaigrette Dressing

Arugula Salad - Arugula with Apples and Candied Walnuts, and Feta Cheese with a Champagne Vinaigrette Dressing

Entrée Selections

Vegetarian

Portobello Mushroom – Stuffed with Feta Cheese and Served with Rice Pilaf and Roasted Seasonal Vegetables

Eggplant Parmesan – Served with a tomato Sauce, Slices of Fresh Mozzarella and Garnished with Basil Pesto

Ratatouille – with Roasted Tomato sauce, Roasted Vegetables, Eggplant, Tomatoes, Yellow Squash, Green Zucchini and Feta Cheese

Chicken

Classic Roasted Rosemary - Boneless Chicken Breast with Rosemary Sauce

Chicken Parmesan – Lightly Breaded Chicken Topped with Tomato Sauce and Fresh Mozzarella

Meat

Filet Mignon – Filet Mignon with Au Poivre Sauce

Short Ribs – Braised Beef Short Ribs in a Red Wine Reduction Sauce

Prime Rib – Roasted to Perfection with Au Jus Gravy

Steak Au Poivre – Pan Seared Bavette Steak in Cognac, Cream and Black Pepper Sauce served with Shoestring French Fries

French Dip – thinly Sliced Beef Piled High on a Fresh Baguette and Served with Au Jus

Seafood

Salmon – Seared Salmon in a Citrus Caper Sauce

Sea Bass – Seared Sea Bass with Champagne Cream Sauce with Asparagus served with Petite Greens

Branzino – Branzino fillet-skin on, onion puree, with roasted Carrots and Cauliflower in a Bouillabaisse Sauce

Side Dish Selections

Garlic Bread

Honey Glazed Carrots

Roasted Asparagus

Roasted Seasonal Vegetables

Mashed Potatoes

Roasted Fingerling Potatoes

Broccolini

Parsnip Pureé

Roasted Cauliflower

Dessert Selections

Bananas Foster – Bananas in a Rum Caramel Sauce over Vanilla Bean Ice Cream

Crème Brulee – Vanilla Custard topped with Caramelized Sugar

Beignets – Served with Caramel, Chocolate and Raspberry Sauce

Chocolate Mousse Cake, individual serving – Topped with Berries and Whipped Cream