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Dinner Menus

Salads

Green Salad

Mixed greens, cucumbers, shaved carrot, homemade croutons, cherry tomatoes and choice of dressing

Fresh Fruit Medley

Fresh seasonal fruit

Mediterranean Salad

Mixed greens, red and yellow bell peppers, cucumbers, red onion, feta cheese, kalamata olives, sundried and cherry tomatoes, with feta vinaigrette

Classic Caesar

With homemade croutons

Spinach Salad

Spinach leaves, bamboo shoots, sliced mushrooms, diced tomatoes, chopped egg, with hot bacon dressing

Sliced Tomatoes and Mozzarella Cheese

With vinaigrette dressing

The Hill Salad

Mixed greens, radicchio, vegetable sticks, served with honey dijon vinaigrette

Oriental Salad

Mixed greens, sunflower seeds, shredded carrots and purple cabbage, green onions, mandarin oranges, and crisp noodles, with sesame ginger dressing

Chopped Salad

Mixed Greens, chopped salami, tomatoes, onions, mozzarella cheese, garbonzo beans, served with a napoli herb dressing

Field Green Salad

Exotic greens, candied walnuts, gorgonzola cheese, sliced strawberries, with raspberry vinaigrette

Entrees - Poultry

Chicken Ala Alvaro

Breast of chicken topped with roma tomato relish

Chicken Marsala

Breast of chicken sauteed with garlic, mushroom, and marsala wine

Lemon Basil Chicken

Breast of chicken sauteed in a lemon basil butter

Chicken Piccata

Breast of chicken sauteed in a lemon caper sauce

Chicken Mediterranean

Breast of chicken topped with artichoke hearts, sundried tomatoes, fresh basil and goat cheese

Herbed Chicken

Breast of chicken topped with asparagus spears and drizzled with hollandaise sauce

Chicken Rolattini

Breast of chicken stuffed with spinach, ham, and mushrooms, drizzled with white wine sauce

Rosemary Chicken

1/2 roasted grilled chicken

Entrees - Prime Angus Beef

Prime Rib

Slow roasted served with creamed horseradish

New York Steak

With garlic butter

Sliced Blackened Beef Tenderloins

With peppercorn sauce

Filet Mignon

Served with bordelaise sauce

Borsin Stuffed Angus Filet

With raspberry pepper cumberland

Pepper Crusted Filet Mignon

Entrees - Seafood

Grilled Atlantic Salmon

With a light lemon dill sauce

Mahi Mahi

Served with a mango salsa

Jerk Shrimp

With tropical fruit Salsa

Salmon Wellington

With crab dressing

Sesame Seared Salmon

With kiwi salsa

Poached Halibut

With confetti peppercorns

Pepper Crusted Salmon

Surf and Turf

Shrimp scampi and a petite New York steak

Entrees - Veal and Pork

Seared Veal Chop

With tomato pan gravy

Grilled Pork Tenderloin

With creamy mushroom polenta

Jerk Glazed Pork Chops

Stuffed Pork Rolattini

With a creamy mustard sauce

Accompaniments

Rice Pilaf

Scalloped Potatoes

Twice Baked Potatoes

Brussels Sprouts with a Lemon Thyme Vinaigrette

Baby Carrots in Cilantro Butter

Garlic Mashed Potatoes

Grilled Vegetables

Green Beans Sauteed in Browned Butter

Roasted Pesto Potatoes

Vegetarian Curry

Portabello Mushroom Saute

Angel Hair Pasta with fresh garlic and roma tomatoes

Desserts

Apple Caramel Pecan Cheesecake

Key Lime Tart

Classic Napoleon

Flaky puffed pastry layers filled with bourbon vanilla custard cream

Chocolate Ganache

Chocolate cup filled with bitter sweet chocolate mousse

White Chocolate Macadamia Nut Cheesecake

New York Cheesecake

With fresh strawberries

Raspberry and Chocolate Mousse

Salad with mixed greens, olives, walmuts vinegarette dressing
Grilled lemon chicken breast on the cutting board
Rare prime rib beef on a plate with mushrooms, gravy, asparagus, potatoes and rosemary
Gourmet meal, macadamia crusted mahi mahi with mango salsa on risotto.
Delicious roast pork fillet with mushroom sauce on a white plate for holiday
New York style cheescake with strawberries

General Information 

The above menus are chef prepared
Cost per server is $32.50/hour
Cost per chef is $32.50/hour
If there is no kitchen on site a portable kitchen will be set up at an additional charge 18% service charge and sales tax will be added to order.
A non-refundable $500.00 deposit is required in order to make the reservation confirmed 100% of the estimated cost is due 10 days prior to the function