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(Selection of Three Stationary Displays)
• Fresh Seasonal Fruits & Berries Display - Assortment of Tropical Fruits and Berries
• Imported & Domestic Cheese Display - Served with Carr's Water Crackers
• Fresh Vegetable Crudités Display - Selection of Crisp Vegetables with Herb and Roquefort Dips
• Italian Antipasto Display - Genoa Salami, Prosciutto Ham, Capicola, Sopresata, Pepperoni, Bocconcini Mozzarella, Provolone, Olives, Roasted Marinated Vegetables, Extra Virgin Olive Oil, Balsamic Vinegar and Sliced Italian Bread
• Tuscan Bruschetta Display - Traditional, Grilled Vegetable and Black Olive Tapenade Served with Artisanal Breads, Crostinis and Flat Breads
• Mediterranean Tapas Display - Hummus, Baba Gnoush, Tabbouleh Salad, Mixed Marinated Olives, Herbed Feta Cheese and Served with Pita Chips and Lavoush Crackers |
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Selection of Ten Passed Hors d'oeuvres
(Served on Silver Trays, Garnished with Fresh Flowers)
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Grilled Vegetables on Focaccia Crisp |
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Fresh Tomato Caprese |
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Savory Spoon of Goat Cheese, Grape and Pistachios |
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Roasted Baby Lamb Chops |
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Potato Pancake with Smoked Salmon and Caviar |
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Park Avenue Shrimp |
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Sesame Ginger Tuna Roll with Cucumber Wrap |
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Coconut Shrimp |
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Asian Vegetable Summer Roll with Sweet Chile Sauce |
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Asparagus Risotto Bite |
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Celingini Mozzarella and Baby Tomato Skewer |
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Chorizo Empanada |
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Grilled Scallop on Tortilla with Mango Salsa |
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Raspberry and Brie in Filo |
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Boursin Stuffed Mushroom Caps |
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French Onion Soup Boule |
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Lump Crab and Baby Shrimp Tartlet |
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Coconut Chicken |
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Beef Carpaccio on Toasted Crouton |
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Jumbo Shrimp Cocktail |
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Vegetarian Shiitake-Leek Spring Rolls |
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Parmesan Artichoke Hearts |
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Miniature Maryland Crab Cakes |
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Beef Negamaki |
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Kalamata Olive and Goat Cheese Tart |
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Truffle Potato Croquettes |
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Maytag Bleu Cheese and Bacon Savory Tartlet |
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Potato Crusted Oysters |
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Choice of One Chef's Carving Station (Served with Fresh Warm Rolls and Accompaniments)
• Pepper Crusted Sirloin of Beef with Horseradish and Chive Cream
• Sage Roasted Turkey Breast with Gravy and Cranberry Sauce
• Honey Smoked Ham with Pommerey-Honey Sauce
• Garlic Rosemary Leg of Lamb with Red Wine Demi
• Cajun Crusted Pork Loin with Apple Chutney
• Roast Filet Mignon with Natural Jus
• Baby Rack of Lamb with Mint Demi
• Seared Tuna with Pineapple and Mango Salsa |
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Selection of One Chef Station Selections
• Pasta Station (Choice of Three Pastas and Three Sauces)
Pasta - Tortellini, Fusilli, Penne, Cavatelli, Rigatoni and Orecchiette
Sauce - Alfredo, Bolognese, Tomato-Vodka, Carbonara and Wild Mushroom
• Risotto Station (Choice of Two Selections)
Grilled Marinated Vegetables, Smoked Chicken or Truffle Butter with Fresh Grated Parmesan Cheese
• Stir Fry Station (Choice of Two Selections)
Garlic Chicken with Snow Peas, Shrimp and Scallop Szechuan or Sautéed Beef and Broccoli in Brown Sauce
• Asian Station
Assorted Pan Fried Dumplings, Sticky Buns and Shrimp Shomai Served with Sweet Chile and Teriyaki Dipping Sauces
• Portobello Mushroom Tuscany Station
Sautéed Portobello Mushrooms, Roasted Red Peppers, Balsamic Vinegar and Extra Virgin Olive Oil Accompanied by an Assortment of Italian Meats, Cheeses and Fresh Breads |
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Selection of One Captain Station Selections
• Peking Duck Station - Crispy Peking Duck Wraps Prepared with Hoisin Sauce, Scallions and Moo-Shu Pancakes
• Sushi Station - Assorted Sushi and Specialty Rolls Make Tableside by a Sushi Chef and Served with Traditional Accompaniments
• Park Avenue Club Shrimp Station - Jumbo Gulf Shrimp served with Cocktail Sauce and Displayed with an Ice Sculpture
• Hot Antipasto Station - Shrimp and Scallop Scampi with Saffron Rice, Mussels Fra Diavolo and Clams Casino
• Grilled Short Rib Station - Tender Grilled Short Ribs Braised in Red Wine Demi Accompanied with Roasted Garlic Mashed Potatoes
• Gruyere Cheese Fondue and Baked Brie Station - Served with Fig Preserves, Apricot Chutney, Seasonal Fresh Grapes, Sliced Baguettes and Assorted Carr’s Crackers for Dipping
** Substitutable / Additional Captain Station Selections **
• Park Avenue Chilled Seafood Bar - Jumbo Gulf Shrimp and Jonah Crab Claws served with Horseradish, Cocktail Sauce and Displayed with an Ice Sculpture
• Park Avenue Deluxe Raw Bar - Jumbo Gulf Shrimp, Jonah Crab Claws, Littleneck Clams and Blue Point Oysters on the ½ Shell served with Horseradish, Cocktail and Mignonette Sauces and Displayed with an Ice Sculpture
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Choice of One Appetizer Selection
• Classic Caesar Salad with Herbed Croutons and Garnished with Shaved Parmesan Cheese
• Risotto Cake with Wild Mushrooms, Sage and Roasted Peppers with Madeira Reduction and Micro Greens
• Salad of Mixed Baby Lettuces Roasted Shallot Vinaigrette with Sun-Dried Tomato and Herb Cheese Crostini
• Salad of Baby Arugula and Red Oak Lettuce with Shaved Parmesan Cheese, Grape Tomatoes and Basil Vinaigrette
• Caramelized Onion, Fennel and Bleu Cheese Tart with Bacon Lardons, Frisee, Peppercress and Port Wine Vinaigrette
• Fire Roasted Vegetable Ravioli with Grilled Eggplant and Tomato Vodka Sauce
• Roasted Beet Salad with Mache, Frisee, Spiced Walnuts and Goat Cheese Vinaigrette
• Baby Romaine, Grilled Red Peppers, Shaved Fennel, Celingini Mozzarella and Aged Balsamic Vinaigrette
• Organic Mixed Baby Lettuces with Toasted Almonds, Dried Cranberries and Port Wine Vinaigrette
• Baby Spinach Salad with Dried Cherries, Gorgonzola Cheese Crouton and Herbed Chardonnay Vinaigrette
** Substitutable / Additional Captain Station Selections **
• Jumbo Lump Maryland Crab Cake with Panzanella Salad, Frisee, Mache and Basil Chervil Vinaigrette
• Chilled Jumbo Shrimp and Lobster Cocktail with Spicy Mustard and Cocktail |
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Duet Entrée Selections
• Duet of Roast Filet Mignon with choice of Either Jumbo Shrimp or Filet of Sole
• Duet of Roast Filet Mignon with choice of Either Herb Crusted Halibut or Chilean Sea Bass
• Duet of Roast Filet Mignon with choice of either Jumbo Lump Maryland Crab Cake, Jumbo Lump Maryland Crab Stuffed Colossal Shrimp or Crab Crusted Halibut
• All Duets are offered with your Choice of either Natural Jus, Burgundy Cream or Lemon Beurre Blanc Sauces |
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Choice Entrée Selections
• Seared Salmon with Sweet Chili Glaze and Scallions
• Roast Filet Mignon with Cabernet Thyme Demi
• Herb Crusted Filet Mignon with Truffle Jus
• Pan Roasted French Breast of Chicken with Sherry Thyme Jus
• Chilean Sea Bass with Roasted Tomato Coulis and Basil Oil
• Roasted Garlic Crusted French Breast of Chicken with Herb and Natural Jus
• Apple Smoked Bacon and Maytag Blue Cheese Crusted Filet Mignon with Thyme Demi
• Roasted Free-Range Chicken Breast with Melted Leeks
** Substitutable / Additional Entree Selections **
• Domestic Rack of Lamb with Porcini and Cognac Reduction
• 16 oz Dry Aged New York Strip Steak with Caramelized Shallot Butter
• Pan Roasted Veal Chop with Wild Mushroom and Rosemary Compote
• Duet of Roast Filet Mignon and North American Lobster Tail |
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Dessert
• Customized Wedding Cake Garnished and Served with Fresh Mixed Seasonal Berries and Fruit Coulis
• Family Style Assorted Miniature Viennese Dessert Plates
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Premium Open Bar Service
• Five Hour Open Premium Bar with Champagne Toast, Wine and Cocktail Service during Dinner, Cordials and After Dinner Drinks
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Ultra-Premium Open Bar Service
• Upgrade of Liquors to include Grey Goose, Belvedere, Bombay Sapphire, Tanqueray 10, Crown Royal, Chivas, Johnnie Walker Black, Glenlivet, Macallan 12 year and Maker’s Mark
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Price Per Person
Dependant on substitutions, additional, premium and ultra premium items added to menu
(All Pricing Subject to Sales Tax and Club Gratuity) |
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