Platinum and Premiere Packages Details
Roasted eggplant layered with spinach, sun-dried tomatoes, and herb alouette cheese
With a roasted tomato and basil sauce with a touch of cream
Stuffed with spinach, roasted eggplant, bell peppers, and three cheeses; served in tomato basil cream sauce
With chive cream and lemon remoulade sauces
Served with fresh lemon and zesty cocktail sauce
Your choice of four onion soup au gratin, New England clam chowder, shrimp bisque, or roasted vegetable soup
Lightly blackened and served atop a julienne of market vegetables and sauteed broccoli rabe
Please ask your banquet manage for our chef’s seasonal selections.
Baby field greens, diced tomatoes, vidalia onions, buffalo mozzarella, crisp polenta croutons, and a garlic-infused balsamic vinaigrette
Romaine lettuce, house-made dressing, shaved parmesan, and garlic herb croutons
Toasted almonds, sun-dried cranberries, lemon vinaigrette, and warm goat cheese “cake” or, with diced red onion, hard-boiled egg, avocado, bacon, and a lemon Italian dressing
Iceberg lettuce, tomatoes, bacon, red onions, great hill bleu cheese, and a buttermilk ranch
Oakwood grilled and served in a sun-dried cranberry sauce
The combination of a grilled filet mignon and baked stuffed jumbo shrimp
Tarragon and mint-infused demi-glace
A boneless chicken breast stuffed with sun-dried cranberries and a chestnut breadcrumb stuffing; served in a sun-dried cherry and cognac sauce
Topped with a light native herb and butter sauce
Stuffed with Brie cheese, broccoli rabe, and spinach and topped with an herb demi-glace
With a brandy and peppercorn sauce with a touch of cream
Slow-roasted filet mignon sliced and served in a bordelaise sauce
White flaky fish lightly blackened and topped with shrimp, scallops, spinach, and a mornay sauce
Sauteed and served in a light lemon, butter, and white wine sauce
Served atop a bed of linguini with diced tomatoes, asparagus, and a classic garlic scampi sauce
Sushi-grade tuna served with an aromatic ginger soy sauce, wasabi, and pickled ginger
Grilled and topped with a dijon mustard and honey sauce
Chicken paillard sauteed and served in a sherry wine sauce with chestnuts and caramelized pearl onions
Topped with shrimp, artichoke hearts, portabella mushrooms, and a garlic white wine sauce