DINNER SELECTIONS

 Served Dinners Include a Selection of
One Appetizer
One Salad
Rolls and Sweet Butter
One Entrée
Potato and Vegetable
Fresh Brewed Coffee, Decaffeinated Coffee and assorted Teas

APPETIZERS - Select one 

Pan-Seared Crab Cake
Maine Crab Cake on Baby Greens with a Lemon Truffle Aioli 

Fruit and Berry Martini
Select Seasonal Fruit and Berries with Lemon or Raspberry Sorbet

Fire Roasted Ricotta Ravioli
A Melange of Roasted Peppers Mixed with Garlic and
Ricotta Cheese Filled Ravioli with a Red Pepper Coulis

Nashawtuc’s Famous Clam Chowder
Our own Blend of Clams, Potatoes, Onion, Bacon and Sweet Cream

 Butternut Bisque
Creamy Butternut Squash Simmered with Aromatic Vegetables Infused with Maple Syrup and Cream

Lobster Bisque
Morsels of Maine Lobster, Melted Leeks, Celery and Flamed with Cognac

Wild Mushroom Strudel
Meaty Mushrooms Sautéed with Herbs and Shallots
Nestled in a Phyllo Purse with a Sauce Madeira

Tomato Bruschetta
Heirloom Tomatoes, Ripped Herbs, Capers, Roasted Garlic
and Fennel Nestled on Grilled Focaccia Drizzled with Basil Oil

SALADS - Select one

Mixed Field Green Salad
Mixed Baby Greens, Cucumbers, Tomatoes, Red Onions, Carrots
and Kalamata Olives with House Balsamic Dressing 

Classic Caesar Salad
Crisp Hearts of Romaine Lettuce with Garlic Parmesan Dressing, Croutons
and Optional White Anchovies

 Commander’s Palace Salad
Mixed Iceberg and Romaine Lettuce with Chopped Egg, Bacon,
Red Onion, Parmesan Cheese and Creamy Italian Dressing

Baby Spinach Salad
Young Spinach, Candied Pecans, Sun-Dried Cranberries,
Goat Cheese Crustini Dressed with Maple Vinaigrette

  Vine Tomato and Gorgonzola
Red and Yellow Vine Tomatoes, Shaved Bermuda Onions,
Artisan Gorgonzola with a Pesto Coulis

 American Chopped Salad
Classic Chopped Lettuce, Tomatoes, Cucumbers, Spanish Olives,
Feta Cheese, Herbs and Red Onion with a Lemon Basil Vinaigrette

 Baby Romaine Leaves
Tender Young Romaine Lettuce with Roasted Tomatoes,
Shaved English Cucumbers and Lemon Mustard Dressing

Boston Bibb
Tender Boston Bibb Lettuce, Shaved White Onion, Toasted Walnut Dressing
 and a Shower of Maytag Blue Cheese and Crispy Shallots

ENTREES - Select One

Tuscan Chicken
Parmesan Encrusted Boneless Breast of Chicken, Pan Sautéed
with Roma Tomatoes, Basil, Green Onion, Lemon and Sweet Butter

 Chicken Patricia
Boneless Breast of Chicken Stuffed with Apple, Cranberry and House Made
Breadcrumbs with a Warm Cider Sauce

 Citrus Chicken
Sun-Dried Lemon and Lime Marinated Boneless Chicken Breast,
Pan Roasted with a Citrus Drizzle

Herb Grilled Chicken
Herb and Garlic Marinated Boneless Breast of Chicken,
Fire Grilled with Slow Roasted Plum Tomatoes and Eggplant Tapenade

Stuffed Statler Chicken Breast
Statler Chicken Breast Filled with a Prosciutto and Spinach,
Flamed with a Madeira Cream Sauce

Swordfish Napoli
Club Famous Parmesan Encrusted Swordfish, Pan Seared with Garlic,
Plum Tomatoes, Basil, Green Onions, Lemon and Sweet Butter 

Key West Salmon
Pan Seared Salmon Fillet Topped with Diced Mango
with a Cilantro Lemon and Lime Juice

 Roasted Salmon
Pan Roasted Salmon Fillet with a Red Onion, Caper,
Fresh Dill, Caviar Aioli and a Champagne Sauce

Almond Crusted Baked Cod
Oven Roasted Cod Fillet Coasted with Chopped Almonds
in a Sweet Red and Yellow Pepper Oil

Filet Mignon
Nine-Ounce Filet of Beef Tenderloin, Pan Flashed
with a Red Wine Shallot Reduction

Roast Tenderloin
Slow Roasted Herb and Pepper Crusted Sliced Beef Tenderloin
with a Pinot Noir and Roasted Garlic au Jus

Grilled Veal Chop
Twelve-Ounce Veal Chop, Fire Grilled
with a Madeira and Forest Mushroom Demi

ENTRÉE DUET SPECIALTIES
All Five-Ounce Filet of Beef Tenderloin are Marinated and Pan Seared

Petite Filet of Beef/Tuscan Chicken
Parmesan Encrusted Boneless Breast of Chicken, Pan Sautéed
with Roma Tomatoes, Basil, Green Onion, Lemon and Sweet Butter

Petite Filet of Beef/Herb Grilled Chicken
Herb and Garlic Marinated Boneless Breast of Chicken
Fire Grilled with Slow Roasted Plum Tomatoes and Eggplant Tapenade

 Petite Filet of Beef/Citrus Chicken
Sun-Dried Lemon and Lime Marinated Boneless Chicken Breast,
Pan Roasted with a Citrus Drizzle

 Breast of Chicken/Salmon or Swordfish
Herb-Grilled Boneless Breast of Chicken with a Caper Broth
and a Choice of Grilled Salmon or Swordfish 

SURF AND TURF SPECIALITIES
All Five-Ounce Filets of Beef Tenderloin are Marinated and Pan Seared

 Petite Filet of Beef/Stuffed Shrimp
Baked Stuffed Shrimp with Crab Stuffing and Lemon Butter

Petite Filet of Beef/Lobster Tail
Grilled Maine Lobster Tail with Lemon Chive Butter

 VEGETARIAN SPECIALTIES

Roasted Vegetable Risotto
Seasonal Roasted Vegetable, Pan Sauteed with Cream Arborio Rice
and a Parmesan Cheese

Roasted Vegetable Risotto
Seasonal Roasted Vegetable, Pan Sautéed with Cream Arborio Rice
and Parmesan Cheese

Butternut Ravioli
Butternut and Spice Filled Pasta Pillows
with Sage and Brown Butter Cream

Vegetable Strudel
Zucchini, Summer Squash, Mushrooms,
Sweet Onions and Roasted Red Peppers
Blended with Goat Cheese
and Baked Until Golden Brown in a Phyllo Purse

Portobello
Wild Mushroom Puree, Herb Roasted Portobellos, Fontana Cheese
and White Truffle Oil

Grilled Vegetables
Herb Grilled Eggplant, Roma Tomatoes, Peppers, Onions and Mushrooms
Drizzled with Carrot Oil on Olive Cous Cous

POTATO SELECTION

Duchess Potatoes
Whipped Yukon Potatoes Seasoned with Cream and Butter,
Piped through a Chef’s Pastry Bag and Formed into a Tower

Roasted Red Bliss or Yukon Gold Potatoes
Quarter Red Bliss Potatoes with Rosemary, Garlic Salt, Pepper, Olive Oil
and Roasted Golden Brown

Potato Au Gratin
Sliced Potatoes Baked with Parmesan cheese, Nutmeg and Heavy Cream

Whipped Potato with the following options
Pesto, Tomato, Pumpkin, Horseradish, Goat Cheese, Parmigainio Reggiano
Roasted Garlic and Red Pepper, Caramelized Shallots and Barbeque Sauce
Sour Cream and Chive with Bacon and Scallion

Baked Stuffed Potatoes
Russet Potatoes Baked and Whipped with Sour Cream, Chives,
Bacon and Cheddar Cheese

Rice Pilaf
Long Grain Rice Simmered with Celery, Onions, Carrots, Bay Leaf
and Chicken Stock with Fresh Herbs and Butter

Braised Baby Potato
Baby New Potatoes Braised with Olive Oil, Lemon and Thyme

VEGETABLE SELECTION  

Vegetable Bouquetiere
A Bundle of Asparagus, Borccolini, Red Pepper and Baby Carrots
Wrapped with Yellow Squash and Steamed with Garlic Butter

Julienne Vegetables
Medley of Zucchini, Carrots and Yellow Squash, Cut Julienne
and Pan Sautéed with Tarragon and Butter

French Cut Beans
Thin French Roasted Green Beans with Fresh Garlic and Herbs

Asparagus Bundle
Medium Tender Asparagus Wrapped with Yellow Squash, Steamed
and Drizzled with Herb Butter

Butternut Squash Tower
Puree of Butternut Squash with Brown Sugar and Maple Syrup
Piped into a Tower and Baked Golden Brown

Grilled Vegetables
Colored Peppers, Sweet Onions, Zucchini, Yellow Squash and Fennel
Fire Grilled with Herbs, Olive Oil and Balsamic Vinegar 

SPECIALTY STATIONS
All Stations Must be Prepared for the Amount of Guests Attending Your Celebration
Your Choice of Potato or Vegetable

Pasta Station
Gourmet Cheese Tortellini with a Reggiano Cream Sauce
Mini Penne Pasta Sautéed with Olive Oil,
Garlic, Roma Tomatoes and Sweet Basil
Accompanied with Fresh Baked Garlic Bread

Shrimp Tempura Station
Jumbo Shrimp Dipped in Tempura Batter Made to Order
with Chili Garlic and Peanut Sauce

Hibachi Grill ~ Select Three
Food Items are Prepared on a Flat Top Griddle
Thai Chicken Skewers with Spicy Dipping Sauce
Marinated Shrimp and Scallop Skewers
Beef Sate with Ginger Hoisin Sauce
Grilled Vegetables
Sweet Pineapple Skewers
Portobello Mushrooms with Aged Balsamic and Asian Pork
Lobster Tail and Saffron Butter

THE CARVING TABLE
All carving stations are accompanied by three aioli sauces and assorted gourmet rolls

Roasted Breast of Turkey
With Traditional Stuffing, Gravy and Cranberry Sauce

Hickory Smoked Ham
Slow Roasted Ham with Whole Grain Mustard and Boursin Aioli

Black Angus Sirloin
Herb and Pepper Crusted Sirloin, Roasted with Horseradish
and Maytag Blue Cheese

Whole Pork Loin
Bone-In Loin of Pork Glazed with Mustard

Whole Salmon and Horseradish Duchess
Whole Fillet of Salmon Roasted and Layered
with Horseradish Duchess and Chives

Sliced Tenderloin
Roasted Medium Rare with Fresh Herbs and Mustard
Sliced to Order

Tenderloin of Beef Wellington
Slow Roasted Tenderloin of Beef Wrapped in Flakey Puff Pastry
with a Wild Mushroom Duxelle and Sauce Béarnaise

Barbecue Glazed Salmon
Whole Fillet of Salmon Oven Roasted with a Barbecue Glaze
Encrusted in Brown Sugar and Cajun Seasoning

DESSERT OPTIONS

WEDDING CAKE ACCOMPANIMENTS

Ice Cream Bon Bons

Hand Dipped Chocolate Dipped Strawberries 

Country Club Ice Cream
Vanilla Bean Ice Cream Rolled with Crushed Corn Flakes,
Drizzled with Goldbrick Chocolate and Carmel Sauce
with a Strawberry and Whipped Cream

Ice Cream
Wedding Cake Topped with Your Choice of Ice Cream

SPECIALTY DESSERT STATIONS

Petite Dessert Buffet
An Elegant Array of Miniature French Pastries,
Hand Dipped Chocolate Strawberries, Sliced Seasonal Fruit and Berries

The Grande Dessert Buffet
Assorted Cakes, Mini Pastries, Cookies, Cheese Cakes, Hand Dipped Chocolate Strawberries, Fruit Tarts, Sliced Fruit and Seasonal Berries

Fondue Station
Warm chocolate ganache with Sweet Strawberries, Pineapple,
Marshmallows and Lemon Pound Cake for Dipping

Bananas Foster Flambé
Warm Bananas with Caramelized Sugar,
Flamed with Dark Rum and Crème de Banana,
Nestled on French Vanilla Ice Cream 

Warm Soft Chocolate Cake and Ice Cream
Flourless Chocolate Cake Baked to Order with a Warm Fudge Center
and French Vanilla Ice Cream

Apple Blossom
Sweet Apples, Brown Sugar and Spice, Nestled in a Flakey Puff Pastry
and Baked Until Golden Brown with Vanilla Ice Cream

Berries Zabaglione
Seasonal Berry Mélange Nestled with a Sweet Marsala Infused Custard

Flourless Chocolate Torte
Extremely Rich Chocolate Flourless Cake
with Raspberry Sauce and Seasonal Berries

New York Cheese Cake
Velvety Styled Cheese Cake
with a Classic Buttery Graham Cracker Crumb Foundation

Tiramisu
The Classic Italian Dessert of Ladyfinger Infused with Espresso and Rum,
Layered with Mascarpone Mousse and Laced with Amaretto

Country Club Ice Cream
Vanilla Bean Ice Cream Rolled with Crushed Corn Flakes,
Drizzled with Goldbrick Chocolate and Carmel Sauce
with a Strawberry and Whipped Cream