Main Menus
Smorgasbord Supreme Menu (Click to View Menu Below)
Dinner Menu (Click to View Menu Below)
Continental Menu (Click to View Menu Below)
Maestro's Master Chef Menu (Click to View Menu Below)
Maestro's Viennese Table (Click to View Menu Below)
Maestro's Takeout Menu (Click to View Menu Below)
Cocktail Hour Selection
Deluxe Butler Service (Click to View Menu Below)
Continental Butler Service (Click to View Menu Below)
Smorgasboard Supreme Menu
SERVED HOT
Beef Bourgignonne - Sausage and Peppers - Cornmeal Fried Calamari - Mussels Posillipo/Marinara - Eggplants Rollatini - Chicken Scarpariello - Chicken Piccata - Chicken Portobello - Calamari Marinara - Broccoli Di Rabe with Sausages
SERVED COLD
Seasonal Crudite' with Assorted Dips - Seasonal Fruits (Melons and Berries) - Shrimps and Calamari - Global Cheese Board - Chef's Selection Pate' with Condiments - Maestro's Pasta Salad - Caprice Salad - Antipasto - Caviar - Marinated Eggplants
INTERNATIONAL FAVORITES
Chorizo and Black Beans - Perogies and Fried Onions - Shepards Pie - White Ziti with Sausages - Dolmathakia - Roasted Kelbasa - Spanikopita/Typo Pita - Trippa Romana - Braciolette Di Maiale - Swedish Meatballs - Oriental Spare Ribs - Paella
PASTA STATION
Cavatelli with Broccoli - Baked Ziti - Tortellini Con Panna - Penne al Filetto - Rigatoni Alla Vodka
WOK STATION
A Variety of steamed dumplings and chef's selection of oriental delicacies
CARVING BOARD
Corned Beef - Pastrami - Steamed Ship Round - Roasted Turkey - Glazed Ham - London Broil - Suckling Pig - Loin of Pork
ALSO AVAILABLE
Clams on the half shell - Shrimps Boat - Oysters - Crab Legs - Lobster Tree
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Dinner Menu
APPETIZERS
Tropical Fruit Supreme - Hawaiian Pineapple Boat
SOUPS
French Onions - Mushrooms Barley - Chicken Consomme' - Beef Barley - Minestrone - Clam Chowder
MIXED GREENS SALAD
Mesclun Salad with a Splash of Vinaigrette
ENTREES
Prime Rib of Beef - Chicken Cordon Bleu - Broiled Lemon Sole - Shell of Beef Chateau - Stuffed Capon a la Maestro - Shrimps Scampi - Veal Marsala - Chicken Portobello- Stuffed Filet of Sole
VEGETABLES
String Beans Almondine - Broccoli Gratin - Belgian Carrots
POTATOES
Stuffed - Baked - Au Gratin
DESSERTS
Ceremonial Cake with Ornaments
COFFEE - TEA - DECAFFINATED COFFEE - CAPPUCCINO - ESPRESSO
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Continental Menu
APPETIZERS
Cold Antipasto - Fresh Mozzarella with Basil and Tomato - Fresh Melons and Berries - Hot Antipasto (Baked Clams/Shrimp Oreganate)
SOUPS
Stracciatella Romana - Tortellini in Brodo - Escarole in Brodo with Polpettine - Minestrone - Petite Marmite
PASTA
Manicotti - Rigatoni/Penne a la Vodka - Fettuccine Alfredo - Linguine Marechiaro - Gnocchi Alla Bolognese - Tortellini con Panna - Spaghetti al Filetto - Cavatelli alla Bolognese
SALADS
Tri-color (Endive, Radicchio, Arugula) with a Splash of Vinaigrette
ENTREES
Prime Ribs of Beef - Shells of Beef Tornadoes - Filet Mignon - Veal Sorrentino - Shrimps Oreganate - Sole Victoria - Stuffed Capon a la Maestro - Chicken Marsala
VEGETABLES
String Beans Sauteed - Broccoli Sauteed - Asparagus (in season)
POTATOES
Potato Grate' - Potato Souffle' - Potato Croquette
DESSERTS
Ceremonial Cake with Ornaments
COFFEE - TEA - DECAFFINATED COFFEE - CAPPUCCINO - ESPRESSO
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Maestro's Master Chef Menu
APPETIZERS
Flaming Shish Kebab - Hot Antipasto (Baked Clams - Shrimps Oreganate)
SOUPS (Optional)
Stracciatella Romana - Minestrone - Tortellini in Brodo - Petite Marmite Escarole with Polpettine
PASTA
Manicotti - Fettuccine al Filetto - Ziti Matriciana - Tortellini a la Panna - Fettuccine Carbonara - Pasta Primavera
SALADS
Tri-color (Endive, Radicchio, Arugula) with a Splash of Vinaigrette - Caesar
ENTREES
Filet Mignon - Tornadoes/Shrimps Combo - Steak Chateau/Shrimps Combo - Veal Sorrentino/Shrimps Combo - Filet Mignon with Mushroom Cap - Chateau Briand - Surf and Turf - Lobster Cardinale/Filet Mignon Rossini - Beef Wellington
VEGETABLES
Broccoli Sauteed - Green Beans Sauteed - Brussels Sprouts
POTATOES
Potato Souffle' - Potato Grate'
DESSERTS
Ceremonial Cake with Ornaments
COFFEE - TEA - DECAFFINATED COFFEE - CAPPUCCINO - ESPRESSO
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Maestro's Viennese Table
DESSERT
Fresh Fruits - Decorative Cakes - Miniature Pastrie - Petit Feurs - Mixed Jello Sculptures - French Chocolate Cups - Strawberries in Cream - Caffe' a la Maestro - Demi-tasse - After Dinner Cordials - Assorted Mints-n-Nuts - Exquisite Ice Carvings - Crepe Suzettes - Chocolate Mousse - Flaming Fruit with Zabaglione Sauce - Ice Cream Bar - Cherries Jubilee
ALSO AVAILABLE
Hawaiian Table - Fresh Fruit Platter per Table - Intermezzo - Continental Coffee Cordial Table - Mixed Pastry Tray - Cordial Bar - Bagels and Newspapers
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Takeout Menu
Half Roasted Chicken - $55 |
Baked Clams - $60 |
(Each Dish = 40 Portions)
Deluxe Butler Service
SERVED HOT
Egg Rolls - Pizza Bagels - Potato Puffs - Knishes - Southern Fried Chicken - Mushroom Puffs - Shrimp Balls - Cheese Wanton - Fried Scallops - Quich Lorraine - Cheese Twists - Pigs in a Blanket
SERVED CHILLED
Assorted cheese Cubes - Smoked Salmon with Dill Cream Cheese - Scallops in Basil Cream Cheese - Cheddar Cheese and Port Wint in Zakouskis - Tuna Mousse in Pumm Puffs - Melon Kebab
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Continental Butler Service
SERVED HOT
Baked Clams - Stuffed Mushrooms - Fried Shrimps - Mozzarella in Carrozza - Beef Kebab - Fried Calamari - Fried Zucchine - Chicken Kebab
SERVED CHILLED
Chicken Liver and Bacon Pate on Toasted Points - Apricots with Macadamia Nuts - Ham and Cheese Pinwheels - Genoa Salami Cornetti - Salmon Mousse in Barquettes - Bursin and Pecans - Prosciutto Bread Sticks
