Catering Menu
Luncheon Buffet
Action Stations & Display
Hors d'Ouevres
Please note: Package, rental and catering prices subject to change.
The following are sample menus only.t
Dinner Entrées
New York Strip Steak
10 ounce cut of aged strip loin flame broiled and served with sautéed mushrooms and onions
(Add three jumbo flame broiled shrimp for an additional $6.95)
Flounder Primavera
Select cuts of flounder baked with a flaky crab stuffing
Seafood Stuffed Filet Sole
Baked filet stuffed with a dressing mixture of fresh scallops, shrimp and crabmeat
Alaskan Salmon
An 8 ounce pan seared to perfection and then topped with a mixture of the Chef's freshest herbs
Portobello Napoleon
Thinly sliced layers of zucchini, squash and Portobello mushrooms finished with a marinara
Filet Mignon
An 8 ounce filet grilled medium and finished with an herb and garlic butter
Herb Inside Round of Beef
A dinner portion of tender strips of marinated flank steak accented with a mushroom Sherry sauce
*Stuffed Game Cornish Hen
Roasted hen stuffed with the Chef's special blend of wild rice
Porter House Pork Chop
Two 5 ounce pork chops grilled and topped with caramelized Granny Smith apples
Specialty Plated Chicken Dinners
Chicken Marsala
Seasoned roasted breast of chicken with Espagnole sauce, mushrooms and hint of Marsala wine
Breast of Chicken Milanese
Chicken breast breaded and then sautéed and topped with fresh tomatoes, roasted peppers and mushrooms
Chicken Cordon Bleu
Breaded chicken breast sautéed and topped with Canadian bacon and Swiss cheese
Oven Baked Chicken Breast
Boneless chicken breast baked with the Chef's special blend of seasoning
Chicken Oscar
Chicken breast topped with a mini crab cake. Served with fresh asparagus and Hollandaise sauce
Cajun Chicken Penne
Grilled chicken breast seasoned with a Cajun garlic Béchamel Sauce and served on a bed of fresh penne pasta
Creole Chicken Breast
Herb roasted grilled chicken breast seasoned in a spicy Creole Dijon mustard sauce
Chicken Royal
Boneless breast of chicken sauteed with shallots, mushrooms and Julienne ham simmered in a rich cream sauce and finished with Parmesan and Provolone cheese
All plated dinner entrees feature a Barrington House Salad with choice of two dressings, the Chef's selection of vegetable and starch where appropriate, fresh dinner rolls with butter, Chef's selection of dessert, beverage selection of coffee, iced tea and water.
* Maximum 100 servings to insure quality
Please note: Package, rental and catering prices subject to change.
Catering Menu
Luncheon Buffet
Action Stations & Display
Hors d'Ouevres
