On-site private parties
For off-site catering, please contact Alain Matrat,
Catering Manager at 410.573.0970
MENU 1
Passed hors d'Oeuvres $6.50 per person
$35.00 per person (6% Tax and Gratuity not included)
APPETIZERS
Smoked Salmon with Tapenade
Soup of the day
Country Pate with Celeriac Salad
ENTREES
Pan Seared Monkfish over Couscous with Lobster Sauce
Seafood and Chicken, Chorizo Paella
Roasted Lamb Loin with ratatouille au Jus
DESSERTS
Bourbon Bread Pudding with Vanilla Sauce
Chocolate Mousse Cake
Cream Brulee
COFFEE AND TEA
House wines: $35.00 per bottle
Whites: Touraine Sauvignon Blanc, or Castle Rock Chardonnay
Reds: La Mothe Dubarry Merlot, or Santa Signa Cabernet
MENU 2
Passed hors d'Oeuvres: Spring Rolls, Miniature Quiche, Tapenade Tart $6.50 per person
$42.00 per person (6% Tax and Gratuity not included)
APPETIZERS
Smoked Duck Breast with Celeriac and Cranberry Marmelade
French Baked Onion Soup
Baked Mussels with Garlic Butter
ENTREES
Pan Seared Sea Bass over Braised Cabbage with Gazpacho Sauce
Roasted Duck a l'Orange
Two Petite Filet Mignon au Poivre
DESSERTS
Mixed Berries with Sabayon Sauce
Chocolate Mousse Cake with Raspberry Sauce
Cream Brulee
COFFEE AND TEA
House wines: $35.00 per bottle
Whites: Touraine Sauvignon Blanc, Castle Rock Chardonnay
Reds: Pinot Noir Bourgogne, La Mothe Dubarry Merlot, Santa Digna Cabernet
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Passed hors d'Oeuvres: Spring Rolls, Miniature Quiche, Minaiture Crab Cakes $6.50 per person
$60.00 per person (Tax & 20% Gratuity not included)
APPETIZERS
Smoked Trout with Red Onions and Horseradish
Terrine of Foie Gras with Brioche
Lump Crab Meat Flan with Lobster Sauce
ENTREES
Pan Seared Grouper over Mushrooms Rissoto, Pequillo and Pesto Sauce
Veal Loin Chop with Wild Mushrooms, Fingerling Potatoes
Filet Mignon Bordelaise with Shallots and Red Wine Sauce
DESSERTS
Poached Pears in a Red wine
Apricot Mousse
Caramelized Apple Tart Tatin with Vanilla Ice Cream
COFFEE AND TEA
Wines selections: see our wine list
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Our banquet room
