Banquet

COLD APPETIZERS

GOLD SEAFOOD COMBO

Boiled lobster, jumbo shrimp cocktail, oysters, cocktail claws. Served with 3 sauces and lemon

COLD FISH BOARD

Cold smoked salmon, cold smoked butterfish, cold smoked sea bass served with capers and quail eggs

MEAT BOARD

Selected of 4 kinds of meats by the chef, served with cornichon and mustard

ROYAL PICKLE PLATE

Assortment of marinated tomatoes, pickles, lettuce, shitake mushrooms and sour cabbage

POMEGRANATE TERRINE BOARD

Foie gras pate, duck liver pate, chicken liver pate, terrine with fig confiture, crackers and grapes

FRENCH CHEESE BOARD

Selection of cheeses by chef

SALADS

BURRATA CHEESE SALAD

Sliced heirloom tomatoes, portobello mushrooms, balsamic reduction and basil

SHRIMP AVOCADO SALAD

Mix of arugula and mesclun lettuce, portobello mushrooms, cherry tomatoes, sliced avocado, olive oil, balsamic glaze

CLASSIC GREEK SALAD

Heirloom tomatoes, Israel cucumber, sweet onion, topped with marinated feta cheese and olives

CLASSIC LARDON SALAD

Baby arugula, bacon, goat cheese, chef’s lardon sauce and poached egg on top

SMOKED EEL SALAD

Mixed leaves served with seaweed, ginger topping and unagi dressing

HOT APPETIZERS

FILLET MIGNON MEDALLION

Served with grilled asparagus

HOME FRIED POTATO

Served with sautéed onions and wild mushrooms

FOIE GRAS

On challah bread, served in raspberry Porto wine sauce

STUFFED LOBSTER (BAKED)

Stuffed with shrimp, baby scallops, tomato concasse, garlic, shallots, bread crumbs, Mozzarella and Parmesan cheese

MAIN DISH

RIB EYE STEAK

Served with roasted Yukon Gold potatoes and grilled asparagus

GLAZED SEA BASS

Served with mix grilled vegetables

DESERTS

FRENCH MINI DESSERTS PLATE

BERRIES AND FRUIT PLATE

COFFEE, TEA, FOUNTAIN SODA

$160

NYS TAX 8.875% AND GRATUITY 18% WILL BE ADDED TO YOUR BILL.

EUROPEAN TABLE

APPETIZERS

COLD FISH BOARD

Cold smoked salmon, cold smoked butter􀃶sh, cold smoked paltus, served with capers and quail eggs

ROYAL PICKLE PLATE

Selection of marinated tomatoes, pickles, lettuce, shitake mushrooms and sour cabbage

TERRINE BOARD

Chicken liver pate, terrine of the day with 􀃶g con􀃶ture, crackers, and grapes

CHEESE BOARD

Selection of cheeses selected by chef

MEAT BOARD

Selected 4 kinds of meat by chef, served with cornichon and mustard

SALADS

BURRATA CHEESE SALAD

Sliced heirloom tomatoes, portobello mushrooms, balsamic reduction and basil

SHRIMP AVOCADO SALAD

Mix of arugula and mesclun lettuce, portobello mushrooms, cherry tomatoes, sliced avocado, olive oil, balsamic glaze

CLASSIC GREEK SALAD

Heirloom tomatoes, Israel cucumber, sweet onion, topped with marinated feta cheese and olives

FRENCH OLIVIE SALAD

Diced baked potato, eggs, pickles, green peas, grilled chicken and mayo

HOT APPETIZERS

HOME FRIED POTATO

Served with sautéed onions and wild mushrooms

BAKED ROCKEFELER OYSTERS

Baked blue point oysters with spinach, bacon, mozzarella cheese, anchovy paste

HONEY BRAISED DUCK

On caramelized apples and plum sauce

MAIN DISH

NEW YORK STEAK

Served with roasted Yukon Gold potatoes and grilled asparagus

GLAZED SALMON

Served with mix grilled vegetables

DESERTS

MIX HOMEMADE DESSERTS PLATE

BERRIES AND FRUIT PLATE

COFFEE, TEA, FOUNTAIN SODA

$120

NYS TAX 8.875% AND GRATUITY 18% WILL BE ADDED TO YOUR BILL.