Group Menu
Group Reservations
A group consists of a minimum of 20–50 people and reservations are taken up to six (6) months in advance.
Tuesday–Saturday:
Lunch Seating beginning at 11:30 a.m.
3–4 course group lunch price of $27.00 plus 17% service charge and 8.125% sales tax. (The service charge goes to a student scholarship fund.)
Tuesday–Thursday:
Dinner Seating beginning at 6:30 p.m.
4–5 course group dinner prices range from $42.00–$52.00 plus 17% service charge and 8.125% sales tax. (The service charge goes to a student scholarship fund.)
For further information, contact Judy Hannon, Food and Beverage Sales Manager, at 845-451-1544 or Rebecca Morgan-Imperati, Assistant Food & Beverage Director, at 845-451-1223.
2013–2014 Lunch Banquet Menus
First Course Selections – Salads/Soups
(choose one for entire group)
Baby Spinach Salad
Caramelized Apples, Pickled Radish, Blue Cheese, Lemon Hazelnut Vinaigrette
Hearts of Romaine
Roasted Red Peppers, Creamy Peppercorn Vinaigrette, Parmesan Crostini
Arugula Salad (August through early October)
Roma Tomatoes, Fresh Mozzarella, Basil Pesto, Lemon Oil
Frisee Salad (April through August)
Shaved Asparagus, Artichokes, Tomato Fondue, Herb Vinaigrette
Radicchio Salad (September through April)
Prosciutto, Pears, Figs, Gorgonzola Cheese, Walnut Vinaigrette
Bounty Cobb Salad
Shredded Romaine, Grilled Potatoes, Smoked Bacon, Avocados, Boiled Egg, Tomato, Blue Cheese, Balsamic Vinaigrette
Chilled Tomato Soup (August, September, October)
Basil and Goat Cheese Crostini
American Bounty Lobster Bisque
Brioche Croutons, Chives
Puree of Cauliflower Soup
Lemon Oil, Beets Chips
Porcini Mushroom Soup
Truffle Oil
Butternut Squash Soup (September through March)
Crème Fraiche
Crab and Cod Cake ($6.50 Extra Per Person)
Vegetable Slaw, Frisee Salad, Smoked Jalapeno Aioli
Potato and Cheese Ravioli ($6.50 Extra Per Person)
Duck Confit, Spinach, Thyme Jus
Main Course Selections
(choose one for entire group)
Braised Beef Short Ribs
Sautéed Spinach, Caramelized Shallots, Garlic Whipped Potatoes, Red Wine Demi-Glace
Pan Seared Salmon
Spinach Mushroom Ragu, Vegetable Couscous, Lemon Butter
Barbequed Pork Tenderloin
Sweet potato Gratin, Crispy Onion Rings, Thyme Demi-Glace
Vegetable Risotto Cakes
Sweet Pepper Coulis, Citrus Frisee Salad
Orecchiette Pasta
Smoked Chicken, Roasted Peppers, Broccoli Rabe, Poached Garlic Butter
Lemon Rosemary Chicken
Shredded Potato Cake, Spinach, Crispy Carrots, Lemon Butter, Chives
Slow Braised Lamb Stew
Sage Whipped Potatoes, Seasonal Vegetables, Crispy Onion Rings
(All main course selections are served with Chef’s choice of seasonal vegetables and starch.)
Dessert Selections
(choose one for entire group)
Lemon Pound Cake with Seasonal Berries, Whipped Cream (May through October)
Vanilla Crème Brulee
White Chocolate Cheesecake with Raspberry Coulis, Berries and Whipped Cream
Blackberry Trifle, Grand Mariner Sabayon
Chocolate Sable with Milk Chocolate Mousse, Whipped Cream and Honey Soaked Berries
Lace Nut Tuille Cup with Warm Rice Pudding, Butter Rum Glazed Bananas
Berry Cobbler, Vanilla Ice Cream (May through August)
Apple Cobbler, Vanilla Ice Cream (August through April)
Coffee, Tea, Iced Tea
Note: Price of $27.00 for (3) Course Meal includes first course, main course, dessert, rolls, coffee, and tea. Price of meal does not include additional cost of appetizer (if chosen) as well as 8.125% sales tax and 17% service charge.
Rev. 6/12
2013–2014 Dinner Banquet Menus
Appetizers
(Optional with Additional Cost as Listed – Choose One for Entire Group)
Goat Cheese Crostini with Sun Dried Tomatoes, California Olives, Basil ($7.00/Person)
Wild Mushroom Ragout and Polenta with Mascarpone ($9.00/Person)
Seared Bay Boat Sea Scallops with Tobiko Butter ($9.00/Person)
Chesapeake Crab Cakes with Tidewater Coleslaw, Capers, Dill, and Red Pepper Sauce ($9.00 /Person)
Steamed Prince Edward Island Mussels with Lemon-Caper Butter ($9.00/Person)
First Course
(Choose One for Entire Group)
Asparagus and New Potato Puree with Tarragon Butter (Early Spring/Mid-Summer)
Shellfish Bisque
Smoked Potato Purée
Purée of Wild Mushroom with Madeira and Chives
Hennepin Beer and Cheddar Soup
Butternut Squash Purée with Crème Fraiche (Fall/Winter)
Second Course
(Choose One for Entire Group)
Arugula with Port Wine Vinaigrette and Spiced Pecans
Local Organic Lettuces with Herb Vinaigrette
Country Salad with Grilled Figs, Point Reyes Blue Cheese, and Mustard Vinaigrette
Bounty Caesar Salad with Garlic-Anchovy Crostini
Main Course
(Choose One for Entire Group)
Seared Day Boat Sea Scallops with Potato Puree, Avocado-Corn Salad, Lime Butter ($45.00 per person) (Summer/Early Fall)
Mustard-Grilled Pork Chop with Root Vegetable Mash, Sweet & Sour Cabbage ($42.00 per person) (Fall/Winter)
Grilled Pork Chop with Tomato Chutney, Spiced Mustard, Garlic Smashed Potatoes, Summer Greens ($42.00) (Summer)
Merlot Braised Beef Short Ribs, Cipollini Onions, Sun Dried Tomatoes, Fried Capers, Mascarpone ($42.00 per person)
Herb Crusted Tenderloin of Beef with Carrot Puree, Wild Mushrooms, Pinot Noir Essence ($52.00 per person)
Lemon and Herb-Roasted Cornish Game Hen with Potato Gratin, Sage-Bacon Jus ($42.00 per person)
Roast Supreme of Chicken Breast, Boulangere Potato, Seasonal Vegetables, Madeira Mushroom Sauce ($42.00 per person)
Roast Alaskan Halibut with Pepper-Onion Ragout, Soft Polenta, Citrus
Gremolata ($42 per person) (Early Spring/Early Fall)
Grilled King Salmon with Fresh Herbs, Lemon Butter, and Seasonal Vegetables ($42.00 per person)
Pan Fried Lobster Cakes with Herb Salad and Parsley-Garlic Cream Sauce ($52.00 per person)
Roast Leg of Lamb with Rosemary, Seasonal Vegetables, Braised Fennel and Natural Juices ($42.00 per person)
(All main course selections are served with Chef’s choice of sauce, seasonal vegetables and starch.)
Dessert
(Choose One for Entire Group)
American Bounty Seasonal Fruit Cobbler with Ice Cream
Banana Foster Bread Pudding with Vanilla Ice Cream
Crème Brulee
Warm Chocolate Pudding Cake with Vanilla Ice Cream
Coffee, Tea, Iced Tea
Note: Prices range from $42.00–$52.00 and includes first course, second course, main course, dessert, rolls, coffee, and tea. Price of meal does not include additional cost of appetizer (if chosen) as well as 8.125% sales tax and 17% service charge (goes toward student scholarship fund). Gratuity is optional.
Rev. 04/13
