Five Course Menu

 

 

First Course ~ Salad

Select One

House Salad
Leaf, and Romaine lettuces, julienne carrots, red cabbage, cucumber, olives, tomato, and croutons topped with our famous Crystal Room Dressing.

 

Caesar Salad
Crisp Romaine lettuce with croutons, Romano and parmesan cheeses topped with Caesar Dressing.

 

Baby Field Greens
Baby Field Greens, topped with Raspberry Vinaigrette, gorgonzola cheese, granny smith apples and walnuts.

 

Chopped Salad
Romaine Lettuce, carrots, cucumbers, tomatoes, chic peas, scallions, croutons, and Gorgonzola cheese with Lemon Vinaigrette.

 

 

Second Course ~ Pasta

Select One

 

Our Famous Marinara Sauce

Over penne San Marzano tomatoes, olive oil, fresh garlic and basil.

 

Bolognese
Ground pork and beef with fresh herbs and tomatoes over penne.

 

 

Third Course ~ Sorbet

 

Intermezzo

 

Lemon Sorbet
A touch of sorbet is served just before dinner to cleanse your palate.

 

 

Fourth Course ~ Entrée

Select One Seafood, Poultry & Beef

 

Chicken

Stuffed Breast of Chicken
Traditional bread stuffing topped with golden brown gravy.

 

Chicken Cordon Bleu
Boneless breast of chicken stuffed with Swiss cheese and ham is breaded, sautéed and baked to a golden brown.

 

Chicken Marsala
Boneless breast of chicken sautéed and served in a mushroom and marsala wine sauce.

 

Chicken Parmigiana
Boneless breast of chicken breaded, baked and topped with mozzarella cheese and marinara sauce.

 

 

Beef

King Cut Roast Prime Rib of Beef
Choice prime rib is rubbed with fresh herbs, slow roasted and served with au jus

 

Grilled Marinated Flank Steak
Our flank steak is marinated Hawaiian style, grilled and thinly sliced.

 

King Cut Roast Prime Rib of Beef
Choice prime rib is rubbed with fresh herbs, slow roasted and served with au jus.

 

Grilled N.Y. Strip Steak
Our hand cut steaks are grilled to perfection and served with sautéed mushrooms or onions.

 

Grilled Filet Mignon
10+ oz. Hand trimmed and cut it’s our most tender steak, grilled and served with béarnaise sauce or rich demi- glace.

 

 

Seafood

Baked Stuffed Scrod
Flaky scrod is topped with our fresh house made cracker stuffing then baked to perfection.

 

Crab Stuffed Filet of Sole
Filet of sole rolled with crab and cracker filling topped with buerre blanc sauce.

 

Baked Stuffed Jumbo Shrimp

The finest jumbo gulf shrimp combined with Clarence’s original stuffing recipe.

 

Baked Salmon
Salmon fillet baked with fresh dill and lemon.

 

Grilled Swordfish
Grilled to perfection and served over baby spinach, topped with herb butter.

 

Stuffed Lobster Tails
Two Maine lobster tails stuffed with our own cracker–herb stuffing, baked and served with drawn butter and fresh lemon.

 

Surf & Turf No. 1
One stuffed Maine lobster tail and an 8 oz. Filet Mignon.

 

Surf & Turf No. 2
Two jumbo stuffed shrimp and an 8 oz. Filet Mignon.

 

 

Vegetarian

Stuffed Portobello Mushroom
Two Portobello mushrooms stuffed with a slice of red onion, fresh tomato, cheddar and mozzarella cheese, breadcrumbs, olive oil and spices.

 

Vegetarian Lasagna
Ricotta, parmesan and mozzarella cheese with red peppers, yellow peppers, mushrooms, carrots, asparagus, yellow and green squash wrapped in lasagna noodles served with our famous marinara sauce.

 

*To meet any nutritional requirements, we are happy to create any specialty dish upon request.

 

 

Fifth Course ~ The Dessert

 

Weding Cake
Your wedding cake served with vanilla ice cream.

 

 

All Dinners Include:
Garden Fresh Vegetables, Baked or Mashed Potatoes (garlic or horseradish), Bakery Fresh Bread with Butter, Freshly Brewed Coffee, Decaffeinated Coffee, and Tea, Linen Napkins (coordinated to compliment your palate), Our Banquet Coordinator to assist in planning your special day.

 

 

Deposit: $1,000 required for securing your date.
Ceremony Fee: $250 required for on-site ceremony,
$450 ceremony with outdoor cocktail hour.
Outdoor Cocktail Hour: $200 for outdoor cocktail only,
Please add 18% gratuity plus sales tax