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HOT
ENTREES
GRILLED
SALMON STEAK
BOSTON SCROD
BROILED WHITEFISH TAIL
ROAST PRIME RIB OF BEEF
BROILED 8oz. 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 choice of sauce
Menus includes:
Starter or a salad, entree, potato & vegetables, rolls
& butter, coffee, decaffeinated, tea, milk and dessert.
"Soups limited to 500 people"
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 also required for Buffet Service.
COLD ENTREES
COLD POACH SALMON
TUNA FISH SALAD
In tomato or on melon ring
GRILLED LAMB STRIPS ON SALAD
SPRING CHICKEN ON SALAD
CULINARY PLATE, LOUISE
CAESAR SALAD
With grilled strips of chicken
CHICKEN SALAD PLATE,
Garnished du Chef
In half pineapple
CHEF'S SALAD BOWL
With julienne or chopped strips of cheeses, ham and turkey
COBB SALAD
TRI SALAD,
Garnished du chef
"Chicken, tuna, salmon"
OPEN FACED SANDWICH
Beef, chicken or ham
CORNED BEEF
(Hot or cold) on rye, Garnished du Chef
REUBEN
1000 Island Dressing, Garnish du Chef
CLUB SANDWICH
"Limited to 100 people"
Menus includes:
Starter or a salad, entree, rolls & butter, coffee, decaffeinated,
tea, milk and dessert.
"Soups limited to 500 people"
COLD ENTREE SUGGESTIONS
COLD BREAST OF DUCK
Cumberland sauce, served with marinated vegetables & pasta
salad
SPINACH SALAD
With thinly sliced beef or grilled breast of chicken or strips
of lamb with eggs and enoki mushrooms
Pass: Mustard Dill Dressing
CHILLED POACH SALMON
Wrapped in smoked salmon, dill sauce, pasta salad and cucumber
salad, garnished du chef
COLD SEAFOOD PLATTER
Including Alaskan king crab legs, lobster meat, salmon and
shrimp, garnish du chef, choice of sauce
HALF PAPAYA
(or avocado, pineapple, tomato)
Filled with gulf shrimp salad, garnish du chef, choice of
sauce
SPRING CHICKEN
Breast of chicken laced with lattice potatoes served warm
on a cold salad (tossed in clear French dressing)
COLD POACHED SALMON
Pressed cucumbers, tomato wedges and garnished with asparagus
tips, garnish du chef
Menus includes:
Starter or a salad, entree, rolls & butter, coffee, decaffeinated,
tea, milk and dessert.
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
Princess Salad
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
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."
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