BANQUET MENU
Group Menu Selection #1
$50.00 per person, excluding tax, gratuity and alcoholic beverages
$80.00 per person including alcoholic beverages
(Wine up to $35.00 per bottle), excluding tax and gratuity
1st Course
Maine Crab Cakes
With Remoulade Sauce
Chilled Shrimp Cocktail
Local Shrimp Poached in Court-Bouillon and served
with Joe's Cocktail Sauce and Avocado/Lime Sauce
Pad Thai Chicken Sates
Grilled with Sweet Ginger/Curreny Glaze. Served over a Cous Cous salad with
Cucumbers, Peppers, Sesame and Scallions tossed in a spicy Pad Thai Sauce
Salad
Bistro Salad
With Creamy Tarragon Vinaigrette
Caesar Salad
Homemade Garlic Croutons and Shaved Romano
Entrees
Grilled New York Strip Loin
With Gorgonzola Butter, Roasted Shallot/Bacon Butter and Glace de Viande
Asian Barbequed Duckling
Boneless Breast of Duckling Glazed with Asian Barbeque Sauce and Sliced over a Sautee of Bok
Choy, Napa and Savoy Cabbages, Radicchio, Bell Peppers, Duck Leg Confit and Ginger / Soy Demi
Glace. Garnished with Crispy Fried Wontons
Cashew Crusted Tilapia
With Chunky Sweet and Sour Tropical Fruit Salsa
Spaghettini
With Sun Dried Tomatoes, Kalamata Olives, Basil Pesto and Two Cheeses.
Catch of the Day
Our Daily Preparation of the Freshest Local Seafood
Dessert
Key Lime Pie
Chef's Daily Feature
Deposit: A $15.00 (non refundable) per person deposit and credit card signature is required to hold
all reservations over 20 guests. Minimum guaranteed attendance must be received 72 hours before
the event. If attendance falls below the guaranteed number, the client will be charged the
guaranteed number.
Group Menu Selection #2
$60.00 per person, excluding tax, gratuity and alcoholic beverages
$90.00 per person including alcoholic beverages
(wine up to $40.00 per bottle), excluding tax and gratuity
1st Course
Maine Crab Cakes
With Remoulade Sauce
Fried Calamari
With our Homemade Marinara Sauce and Remoulade Sauces
Pad Thai Chicken Sates
Grilled with Sweet Ginger~Curreny Glaze. Served over a Cous Cous salad with
Cucumbers, Peppers, Sesame ans Scallions tossed in a spicy Pad Thai Sauce
Salad
Bistro Salad
With Creamy Tarragon Vinaigrette
Caesar Salad
Homemade Garlic Croutons and Shaved Romano
Spinach, Orange and Macadamia Salad
With Honey Dijon Dressing
Entrees
Grilled Filet Mignon Diane
Wrapped in Apple wood Smoked Bacon. With a Brandied Dijon Mushroom Sauce
Grilled Leg of Lamb
Rubbed with Black Pepper, Garlic and Herbs. Sliced over Tomato/Mint Chutney. Glace De Viande,
Potatoes and Cotton Fried Onions
Asian Barbequed Duckling
Boneless Breast of Duckling Glazed with Asian Barbeque Sauce and Sliced over a Sautee of Bok
Choy, Napa and Savoy Cabbages, Radicchio, Bell Peppers, Duck Leg Confit and Ginger / Soy Demi
Glace. Garnished with Crispy Fried Wontons
Cashew Crusted Tilapia
With Chunky Sweet and Sour Tropical Fruit Salsa
Spaghettini
With Sun Dried Tomatoes, Kalamata Olives, Basil Pesto and Two Cheeses.
Catch of the Day
Our Daily Preparation of the Freshest Local Seafood
Dessert
Key Lime Pie
Chocolate Terrene
Crème Brulee
Deposit: A $15.00 (non refundable) per person deposit and credit card signature is required to hold
all reservations over 20 guests. Minimum guaranteed attendance must be received 72 hours before
the event. If attendance falls below the guaranteed number, the client will be charged the
guaranteed number.
Group Menu Selection #3
$42.00 per person, plus tax, gratuity and alcoholic beverages
1st Course
Bistro Salad
With Creamy Tarragon Vinaigrette
Caesar Salad
With Homemade Garlic Croutons and Shaved Romano
Entrees
Grilled New York Strip Steak
With Three Sauces: Roasted Shallot and Bacon Butter, Gorgonzola Butter and Glace De Viande
Asian Barbequed Duckling
Boneless Breast of Duckling Glazed with Asian Barbeque Sauce and Sliced over a Sautee of Bok
Choy, Napa and Savoy Cabbages, Radicchio and Bell Peppers, Duck Leg Confit and Ginger / Soy
Demi Glace. Garnished with Crispy Fried Wontons.
Cashew Crusted Tilapia
With Chunky Sweet and Sour Tropical Fruit Salsa
Spaghettini
With Sun Dried Tomatoes, Kalamata Olives, Basil Pesto and Two Cheeses.
Catch of the Day
Our Daily Preparation of the Freshest Local Seafood
Dessert
Key Lime Pie
Chef's Daily Feature
