Rehearsal Dinner Menus

NUMBER ONE

APPETIZER
Choice of One

Hearts of Palm and Avocado Vinaigrette
~ ~ ~
Penne al ‘Arrabiata
With Excellent Italian Sausage
~ ~ ~
Onion Soup

~ ~ ~

MAIN ENTRÉE
Choice of Two

Bow Tie Pasta Primavera with Grilled Chicken
~ ~ ~
Grilled Fresh Filet of Tilapia with Mango Herb Salsa,
Dill Potatoes and Broccoli Florettes
~ ~ ~
Grilled Rib Eye Steak
with Sweet or Mashed Potatoes and Broccoli Florettes

Bread and Butter

~ ~ ~

Fresh Brewed Regular and Decaffeinated Coffee or Tea
~ ~ ~

DESSERT
Choice of One

Strawberry Cream Cake
Profiterole with Chocolate Sauce
Peach Melba

NUMBER TWO

APPETIZER
Choice of One

Tortellini alla Panna
~ ~ ~
Fresh Fruit Cup
~ ~ ~
Minestrone Soup

~ ~ ~

Tossed Spring Salad with choice of Italian Dressing or Raspberry Vinaigrette

MAIN ENTRÉE
Choice of Two

London broil with Mushroom Sauce
~ ~ ~
Filet of Sole Topped with Crabmeat
~ ~ ~
Breast of Chicken Piccata with a Light Lemon Butter Sauce

All of the above served with Vegetables and Potato du Jour

Bread and Butter

~ ~ ~

Fresh Brewed Regular and Decaffeinated Coffee or Tea

DESSERT
Choice of One

Italian Rum Cake
Peach Melba
Sherbet

NUMBER THREE

APPETIZERS
Choice of One

Onion Soup
~ ~ ~
Penne all’Arrabiata
~ ~ ~
Chilled Jumbo Shrimp with Cocktail Sauce

~ ~ ~

Tossed Spring Salad with Raspberry Vinaigrette

MAIN ENTRÉE
Choice of Two

Grilled Breast of Chicken Primavera
~ ~ ~
Veal Scaloppine Marsala
~ ~ ~
Grilled Rib Eye Steak
~ ~ ~
Cajun Grilled Salmon with Lemon Sauce

All of the above served with Vegetables and Potato du Jour

Bread and Butter

~ ~ ~

Fresh Brewed Regular and Decaffeinated Coffee or Tea

DESSERT
Choice of One

Chocolate Mousse
Cannoli
Fresh Strawberries with Zabaglione

NUMBER FOUR

APPETIZER
Choice of One

Stuffed Mushrooms with Crabmeat
~ ~ ~
Melon and Prosciutto
~ ~ ~
Tortellini alla Panna

~ ~ ~

Tossed Spring Salad
with Mandarin Oranges and Chopped Walnuts
Drizzled with Raspberry Vinaigrette

MAIN ENTRÉE
Choice of Two
~ ~ ~
Filet Mignon with Fresh Peppercorn Wine Sauce
~ ~ ~
Breast of Chicken Marco Polo
Topped with Mozzarella Cheese, Fresh Asparagus and Mushrooms
~ ~ ~
Grilled Filet of Salmon with Dill Lemon Sauce

All of the above served with Vegetables and Oven Browned Potatoes
Bread and Butter

~ ~ ~

Fresh Brewed Regular and Decaffeinated Coffee or Tea

DESSERT
Choice of One

Peach Melba
Fresh Strawberries with Zabaglione
Tartufo with Raspberry Sauce

NUMBER FIVE

Please make your entrée selections in advance for this menu

APPETIZER
Choice of One

Lobster Bisque
~ ~ ~
Baked Crab and Artichoke with Crostini
~ ~ ~
Pate of Duck alla orange
~ ~ ~
Spring Leaf Salad with Mandarin Oranges and
Raspberry Vinaigrette Dressing

MAIN ENTRÉE
Choice of One Combination

“Surf and Turf”

Combination of
Breast of Chicken with Portabella Mushrooms
And
Grilled Cajun Flavored Salmon

~Or~

Combination of
Filet Mignon with Peppercorn Wine Sauce
And
Shrimp Topped with Crabmeat

All above served with Vegetables and Potato du Jour
Bread and Butter
~ ~ ~
Fresh Brewed Regular and
Decaffeinated Coffee or Tea

DESSERT
Choice of One

Fresh Strawberries with Zabaglione
Baked Alaska Flambé
Cheesecake with Strawberry Sauce


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