Sit Down Dinners

View Past Sit Down Dinners

50th Anniversary and 93rd Birthday Dinner 8-3-02

Rehearsal Dinner 9-20-02

Rehearsal Dinner 6-20-03

Engagement Party 9-6-03

Class Reunion Dinner 9-20-03

Sit Down Dinner 3-9-04

Class Reunion Dinner 7-17-04

Rehearsal Dinner 9-24-04

70th Birthday Party 10-23-04

College Graduation Dinner 5-21-05

Gourmets in Gear Dinner 5-13-05

Silver Streaker Dinner 5-16-05

60th Birthday Sit Down Dinner 7-22-05

Pre-Opera Dinner 7-16-05

Baseball Theme Rehearsal Dinner 9-3-05

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Entree Selections

SAM ADAMS STRIP Grilled 12oz New York strip steak.  With sautéed mushrooms.  Prepared in a beer and Dijon mustard cream sauce.  Served over garlic whipped potatoes.	TOURNEDOUS ROSSINI Two four ounce cuts of tenderloin.  Sautéed in a Marsala-Merlot brown sauce.   With a mushroom duxelle. Served over garlic whipped potatoes.
GRILLED FILET MIGNON Served over Bleu Cheese Scalloped Potatoes. With Roasted Red Pepper and Garlic Sauce.	BEEF ROULLADEN Prime Rib stuffed with a bacon, carrot and Dijon mustard bread stuffing Topped with a brown sauce gravy.  Served over garlic whipped potatoes.
DUCK IN NEST Roast stuffed duck with cointreau stuffing. Over Wild Rice Pilaf and sauteed spinach. Nestled inside a Potato stick nest. Atop a pond of Raspberry Sauce.	CHICKEN PEPOLI Chicken breast stuffed with a roasted pepper bread stuffing. Topped with a lemon basil cream sauce Served over wild rice.
CHICKEN CAMEAL Roasted Chicken Breast, stuffed with Crabmeat & Munster Cheese. topped with Seafood Supreme Sauce served with sauteed Gnocchi & Broccoli.	SHRIMP AND SCALLOPS Shrimp and sea scallops sautéed with tomatoes and artichokes.  In a garlic, wine and butter sauce.  Presented in a Fillo shell. Served over garlic whipped potatoes.
STUFFED FLOUNDER Topped with Supreme Sauce.  Served over wild rice.	VEGETABLE  STIR-FRY   Garden Fresh Vegetables sauteed with Sesame Oil, Tossed with Penne Pasta. Finished in a Light Garlic Teriyaki Sauce. Topped with Melted Fresh Mozzarella Cheese & Alfalfa Sprouts.

MEDITERRANEAN CHICKEN BREAST
With Fresh spinach, mushrooms, black olives and feta cheese.
In a lemon wine butter sauce.  Served over wild rice.

CHICKEN BOLOGNESE
Two chicken breasts, sautéed with whole peeled tomatoes, garlic and basil. 
Finished with heavy cream, ham and parmesan cheese.
Served over bowtie pasta with garlic bread on the side.

LOUISIANNA SAUTEE
Shrimp, Scallops and Sausage with celery, peppers and onions.
In a spicy lemon butter wine sauce.  Served over wild rice.
 
VEAL BONAFOTO
Veal medallions sautéed with mushrooms
Served over potato crepes.
Topped with a Marsala wine and sour cream sauce.

VEGETABLE ALFREDO
Sautéed fresh spinach, tomatoes, portabella and shitake mushrooms,
in our creamy Alfredo sauce.  Served over bowtie pasta.


(Our capabilities are not limited to these menu choices)

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Price per person for Sit Down Dinners
is determined by amount of guests and entrees chosen.