| |
HOT
ENTREES
GRILLED
SALMON STEAK
BOSTON SCROD
BROILED WHITEFISH TAIL
ROAST PRIME RIB OF BEEF
BROILED 9oz. FILET MIGNON
BROILED 9oz. SIRLOIN STEAK
VEAL PICCATA
VEAL MARSALA
BRAISED BRISKET OF BEEF
BROILED CHOPPED SIRLOIN STEAK
BROILED BEEFBURGER
CHICKEN PICCATA
CHICKEN TERIYAKI
CHICKEN ORIENTAL
DOUBLE BREAST OF CHICKEN
Choice of sauce
LEMON CHICKEN
CHICKEN CUBES
on skewer with pineapples, mushrooms and teriyaki sauce
HALF BROILED CHICKEN
PASTA
with choice of sauce
PASTA PRIMAVERA WITH VEGETABLES
with choice of sauce
Menus includes:
Starter or a salad, entree, 2 vegetables, potato, rolls &
butter, coffee, decaffeinated, tea, milk and dessert.
"Soups limited to 500 people"
 
COLD ENTREES
COLD POACH SALMON
TUNA FISH SALAD
In tomato or on melon ring, garnish du chef
GRILLED LAMB STRIPS ON SALAD
SPRING CHICKEN STRIPS SALAD
CULINARY PLATE, LOUISE
CAESAR SALAD
With grilled strips of chicken
CHICKEN SALAD PLATE,
Garnished du Chef
In half pineapple
CHEF'S SALAD BOWL
In half pineapple, garnish du chef
ROSEMONT'S BREAST OF CHICKEN SALAD
CHEF'S SALAD BOWL
Julienne or chopped
COBB SALAD
TRI SALAD,
Garnished du chef
"Chicken, tuna, salmon"
Menus includes:
Starter or a salad, entree, rolls & butter, coffee, decaffeinated,
tea, milk and dessert.
"Soups limited to 500 people"
OPTIONALS
ENTREE
SUGGESTIONS
ROAST RACK OF VEAL
with honey mushrooms, "chef sauce"
MEDALLIONS OF VEAL
"Chanterelle sauce"
MESQUITE GRILLED VEAL CHOP
Rosemary sauce or aus jus
YOUNG BABY RACK OF LAMB
Rosemary or mint mousseline sauce
ROAST PRIME RIB OF BEEF
Aus jus
ROAST TENDERLOIN OF BEEF
Au jus, béarnaise sauce
MESQUITE GRILLED SALMON
Sauce bercy or Sorel
ROAST ROCK CORNISH HEN
Stuffed with wild rice, peaches & apricots, choice of
sauce
BONELESS DOUBLE BREAST OF CHICKEN
Glazed on a bed of brown rice with julienne of celery and
onions. Pass: hot bing cherry sauce
HALF ROAST BONELESS DUCKLING
Bing cherry sauce
BROILED WHITEFISH
with lemon butter sauce
BROILED RED SNAPPER
with sorel sauce
Menus includes:
Starter or a salad, entree, rolls & butter, coffee, decaffeinated,
tea, milk and dessert.
If buffet service is desired for any of the above menus, please
add 4.00 per person to the price quoted. A minimum of 50 persons
is required for buffet service.
ACCOMPANIMENTS
STARTERS
Hot soup du jour
(any flavor)
Chilled fruit soup
Chilled Gazpacho,
en supreme
Chilled tomato juice,
lemon wedge
Chicken Broth
with rice or noodles
"Soups
limited to 500 people."
SALADS WITH CHOICE OF DRESSING
Mixed green salad
Spinach Salad,
hot bacon dressing
Fresh fruit salad
on leaf lettuce with honey lime dressing
Beefsteak tomato
on leaf lettuce
POTATOES
Rissole potatoes
Cottage fried potatoes
Parsley boiled potatoes
Hash brown potatoes
French fried potatoes
Croquette potatoes
Baked potato
Pass: sour cream and chives
Duchess potatoes
Buttered noodles
Saffron rice
Pasta, choice of sauce
Mixed brown and wild rice
VEGETABLES
Fresh steamed vegetables
Fresh green beans
with toasted almonds
Fresh mixed stir fried vegetables
Chinese pea pods
with water chestnuts
Tomato, parmesan or whole,
with spinach mornay
Fresh broccoli, carrots or asparagus (when in season)
polonaise or with hollandaise sauce
DESSERTS
Sherbert ball
with assorted cookies
Butter crust apple pie
Baked apple
Fresh fruit compote
with assorted cookies
Individual mousse
(any flavor)
Individual caramel custard
Ice cream Parfait
Ice cream roll
with sponge cake. Choice of sauce
Ice cream ball,
pass: assorted sauces with assorted cookies
Hot fudge ice cream cake
Velvet cake
THE ROSEMONT DESSERT
Half chocolate ice cream and half raspberry sherbert in a
glass napie chantilly, mint leaf, pass: chocolate, raspberry,
or strawberry sauces, assorted cookies
:Choice of two sauces for groups less than 100 people"
A labor charge of $30.00 will be applied to Functions of 20
persons or less.
All Food and Beverage Prices are subject to 17% Service Charge
and 10% Tax. "Gratuity is taxable." "All prices
are subject to change without notice."
|
