Dinner Entrees
Chicken Marsala
Sautéed chicken breast, artichoke hearts and sun dried tomato slivers
with Wild Mushroom Marsala sauce.
Apple Cranberry Chicken
Roasted chicken breast with apples, dried cranberry and herb stuffing,
finished with cider cream sauce.
Chicken Piccata
Sautéed chicken breast in a lemon caper wine sauce.
Enhance it with crabmeat & asparagus for Chicken Oscar.
Caribbean Chicken
Island marinated grilled chicken breast with pineapple mango salsa.
Roast Prime Rib of Beef au jus
Boneless rib eye slow roasted medium rare to medium.
Filet Mignon (8 oz.)
Dijon and herb crusted grilled filet mignon with Merlot sauce.
Roast Tenderloin of Beef (6 oz.)
Roasted Meduim Rare, hand carved with green peppercorn
sauce.
Teriyaki Salmon
Grilled, teriyaki glazed salmon with orange ginger butter.
Crab Crusted Haddock
Baked native haddock with crabmeat & herb-cracker topping with Lemon-Dill
sauce.
Maple Dijon Glazed Loin of Pork
Served with minted
apple chutney
Tenderloin Duets
Grilled 5 oz. Fillet mignon with merlot sauce and choice of:
Crab Stuffed Shrimp,
Grilled Teriyaki Salmon,
or Baked Stuffed Lobster Tail.
All entrees are accompanied by the Chef's selection of seasonal vegetable and
starch and your choice of field
green salad dressed with balsamic vinaigrette or Caesar salad. Entrees are served with a choice
from the
appetizer and dessert selections; warm rolls & butter rosettes and coffee, decaf
& tea.
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Family Style Dining
Roast Turkey Breast
Hand-carved roasted breast of turkey served with savory
herb bread stuffing, pan gravy and cranberry sauce.
Roast Sirloin of Beef and Roast Turkey Breast
Served with merlot sauce, turkey pan gravy and cranberry sauce.
Baked Ham and Roast Turkey Breast
Served with rum raisin sauce, turkey pan gravy and cranberry sauce.
Baked Ham and Roast Sirloin of Beef
Served with rum raisin and merlot sauce.
Roast Sirloin of Beef and Chicken Marsala
Served with Merlot sauce and sautéed chicken breast with Marsala wine
mushroom sauce.
Roast Sirloin of Beef and Chicken Caribbean
Served with Merlot sauce and grilled chicken breast with pineapple mango salsa
Roast Tenderloin of Beef and Chicken Marsala
Hand carved tenderloin of beef with Béarnaise sauce and
sautéed chicken breast
with Marsala wine mushroom sauce, artichoke hearts and sun dried tomato slivers.
Roast Tenderloin of Beef and Chicken Caribbean
Hand carved tenderloin of beef with Béarnaise sauce and grilled chicken breast
with pineapple mango salsa
All entrees are served with a choice from the appetizer, salad, dessert
selections, warm rolls
and butter, and the appropriate fresh seasonal garniture of vegetable and
starch.
Coffee, decaf and tea are also included during dinner service.
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The Buffet
Choice of Two
Garden salad with Balsamic Dressing
Seasonal Fresh Fruit
Caesar Salad
Tortellini and Marinated Vegetables
Tomato, Basil and fresh Mozzarella
Choice of Three
Braised Beef Burgundy with Portabellos
Baked Ham with Spiced Rum Raisin Sauce
Baked Scrod with Herb Cracker Crust
Italian Style Gemelli with Meat sauce
Lemon Caper Chicken
Grilled Chicken with Pineapple Mango Salsa
Roast Breast of Turkey with Pan Gravy and Herb Stuffing
Sole Florentine
Roasted Vegetable Lasagna
Grilled Salmon with Orange-Ginger Butter
Chicken Marsala
Maple Dijon Glazed Roast Pork Loin with Apple Chutney
Chicken & Broccoli Alfredo
Sirloin with Merlot
Sauce
Eggplant Parmesan
Baked Haddock with Lobster Sauce
Choice of Three
Herb Roasted Red Bliss Potatoes
Roasted Garlic Mashed Potatoes
Lemon Basil Rice Pilaf
Steamed Jasmine Rice
Penne Pesto with Sun dried Tomatoes
Orange Ginger Glazed Carrots
Green Beans with Toasted Sunflower Seeds
Seasonal Vegetable Medley
Baked Pesto Parmesan Tomato
Ratatouille
Buttered Broccoli
Asian Vegetable Stir Fry
All buffets are accompanied by warm rolls, coffee, tea, decaf and a choice from
our dessert selections menu.
Buffets require 100 person minimum.
Please add 18% service charge and 8% NH Rooms and Meals Tax.
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Appetizer/Salad
Selections
Please choose one appetizer and salad to accompany your entree selection
from the dinner or family style dining menus
Fresh Fruit Mélange
Chef's selection of the finest seasonal fruits.
Penne Pasta
Choice of pasta tossed with basil and garlic pesto cream sauce and sun dried
tomato slivers
or with the Tomato Basil sauce topped with grated parmesan cheese.
Chef's Soup du Jour
Selected and prepared to compliment your menu.
Field Green Salad or Caesar Salad
Shrimp Cocktail
Three large poached gulf shrimp with horseradish chili sauce and lemon.
Butternut Squash Ravioli
Served with Sage-Brown Butter sauce and dried cranberries
Italian Wedding soup
Escarole, spinach, mini meatballs and pasta in a savory chicken broth
Tortellini
Three color, cheese filled Tortellini tossed with Roasted
Garlic and Portabello Alfredo Sauce
Lobster Bisque
Made with fresh lobster, vegetables, heavy cream and brandy.
Melon and Prosciutto
Seasonal sweet melon wrapped with thin sliced Italian dry-cured ham.
Baby Pineapple
Filled with Seasonal Fresh Fruit mélange and sorbet.
Strawberry Almond Spinach Salad
Fresh Spinach tossed with sliced strawberries, toasted almonds
and raspberry vinaigrette.
Antipasto Salad
Sliced prosciutto ham, salami, provolone, fresh mozzarella and
Calamata olives served over field greens.
Tomato and Mozzarella
Fresh mozzarella and roma tomatoes drizzled with basil pesto and olive oil.
Intermezzo
Seasonal fresh fruit sorbetto served in the natural fruit shell.
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Dessert Selections
Apple Maple Crisp
Warm apple filling topped with oatmeal, brown sugar and whipped cream.
Chocolate Mousse Chantilly
Rich chocolate mousse presented in a dark chocolate cup with seasonal berries &
chocolate shavings.
Berry Shortcake
Choose between a buttermilk biscuit or angel food cake topped with seasonal
fresh berries,
strawberries and whipped cream.
Brownie Sundae
A fudge brownie topped with French vanilla ice cream, chocolate sauce and
whipped cream.
Wedding Cake Adornments
French Vanilla Ice Cream
White and Dark Chocolate Shavings
Sliced strawberries and whipped cream
Signature Chocolate Dipped Strawberries
Hand dipped berries with your initial scrolled in white chocolate.
Served with your wedding cake, passed as Hors d'oeuvre or used as a favor.
Petite Pastries
A creative assortment of European style miniature pastries artfully arranged on
a large mirror.
Ice Cream Sundae Bar
French vanilla ice cream served with all of the necessary and unnecessary
toppings.
Viennese Table
An assortment of miniature pastries, cakes and chocolate fondue,
seasonal fresh fruit and sided by sweet cream candies.
Sweet Beginnings
Fresh sliced seasonal fruits, muffins, Danish, assorted breakfast breads served
with a coffee station.
Compliment Sweet Beginnings with a Mimosa punch.
Coffee Station
Regular and Decaffeinated Premium Roast Coffee and Tea.
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Hors d'Oeuvres
Shrimp Cocktail
Poached chilled Gulf shrimp served with
zesty horseradish chili sauce.
Devilled Eggs
Hard cooked eggs with a Dijon-horseradish
herb yolk filling.
Raspberry Brie Tart
Brie, Raspberry Sauce and Toasted Almonds
baked in a phyllo pastry cup.
Roast Beef Crostini
Garlic crouton topped with boursin, asparagus
and thin sliced roast sirloin.
Asparagus and Asiago Wrap
An Asparagus Spear with Asiago and Fontina Cheeses,
baked in a puff pastry blanket
Mango Crab Melt
A warm salad of Crab ,Mango, Red Pepper & Chives warmed in a phyllo tart
shell topped with melted Mozzarella Cheese.
Smoked Salmon Endive
Herbed Boursin fresh chives and
smoked salmon in a Belgium endive leaf.
Tomato, Basil & Mozzarella Bruschetta
Toasted baguette slice with olive oil,
nutless pesto, tomato & fresh mozzarella.
Scallop and Bacon Skewer
Sea scallops wrapped in bacon with
a Maple-Grande Marnier glaze.
Chicken Tenders
Deep-fried breaded chicken fingers with
tangy sweet and sour dipping sauce.
Meatballs
Your choice of Italian, Swedish or Sweet & Sour.
Best served as a stationary accompaniment to our Cheese Display
Spanikopita
Savory spinach and feta filling baked
in crispy phyllo dough triangles
Crab Stuffed Mushrooms
Silver dollar mushrooms baked with a Maryland
style crabmeat stuffing.
Peking Ravioli
Deep-fried Asian Pork Dumpling with Sesame Ginger Dipping sauce.
Mini-Crab Cakes
Petite Maryland style crabcakes
served with roasted red
pepper-cilantro dipping sauce.
Tandoori Chicken Skewer
Skewered Indian spiced chicken breast with
minted cucumber yogurt dipping sauce.
Mozzarella Sticks
Deep fried Italian breaded mozzarella
sticks with tomato-basil dipping sauce.
Antipasto Skewer
Skewered Cherry Mozzarella, Calamata Olive, Artichoke Heart Quqrter, Marinated
Mushroom
& Sun-dried Tomato Silver, drizzled with Basil Olive Oil.
Cashew Chicken Spring Roll
Chicken, toasted cashews, Chinese vegetables and
spices in a deep fried spring roll wrapper,
served with ginger-sesame dipping sauce.
Almond Brie Toast
Toasted French bread with Brie, apricot jam,
almonds and seasonal berries.
Smoked Chicken Quesadilla
Smoked chicken, Monterey Jack problems,
bell peppers and tomato rolled in flour
tortilla cornucopia.
Hibachi Beef Skewer
Thin sliced marinated flank steak rolled with bell
peppers, scallion and Monterey Jack cheese.
Teriyaki Chicken or Beef Stay
Tender Teriyaki glazed chicken or sirloin
on a skewer.
Cozy Shrimp
Whole shrimp wrapped in spring roll with
sesame oil, garlic, scallions and parsley.
Coconut Shrimp
Butterflied shrimp coated with sweet coconut and deep fried,
served with sweet chili dipping sauce
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Decorative Displays
International Cheese and Crudite Display
An array of fine domestic & imported cheeses with
crackers,
seasonal fresh fruit & vegetables and dip.
Mediterranean Sampler
Hummus, tabouleh and stuffed grape leaves served with
toasted pita chips and Calamata olives.
Antipasto Feast
A festive display of grilled, roasted & marinated
vegetables, tortellini salad,
Genoa salami, provolone, mozzarella, flaked tuna and olives.
Served with field greens, olive oil, balsamic vinegar & focaccia.
New England Raw Bar
Chilled shrimp, crab claws, oysters on the half shell &
cherrystone clams served on ice with zesty horseradish chili sauce, hot sauce &
lemons.
Artichoke Dip
Baked artichoke sun dried tomato dip presented in hollow
Boule bread
served with garlic and rosemary bread sticks.
Serves 20 to 25 - Great accompaniment to Mediterranean Sampler
Maple Walnut Brie
Warm brie wheel glazed with native NH maple syrup, walnuts,
almonds & dried cranberries.
Accompanied by sliced French bread and cracker assortment.
Serves 20 to 25 - Great accompaniment to International & Crudite Display
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