Our set up makes it easy for us to serve large parties efficiently in the Café. We offer full service informal dining for 20% service charge for parties of 40 or more. We do handle the tables, configuration, set-up and take-down. You may decorate how you like but we ask that our décor is undisturbed. We prefer to use our own table ware, and can refer you to a linen rental or other vendors.
If the party is very large, we ask for an earlier dining time, since we do have other guests. You may bring wine at a $5.00 corkage fee per bottle, but you will find our wine choices to be excellent at the right price. We offer the following menu with items well suited for the season and the unpredictability of wedding times.
Please choose several from each priced category:
DINNERS BUFFET STYLE
All dinners come with:
Seasonal Vegetables
Mixed Green Salad with Vinaigrette
Dinner Rolls
Iced Tea, Lemonade, Coffee, and Hot Tea
Choose two entrees: One choice per person.
$20 CHOICES plus tax and 15% service charge
Entree's
-Slow roasted Guinness pork with whole grain bustard sage jus reduction
-Braised free range chicken thigh Cacciatore with sage risotto
-Blackened Tempeh and mushroom ragout, polenta cake, braised rainbow chard and tomato confit.
$25 CHOICES plus tax and 15% service charge
Entree's
-Roasted New York loin with Wasabi creme froesche and rosemary red wine reduction.
-Southwestern breaded cornmeal Salmon with black bean puree and lemon butter.
SIDES : PLEASE CHOOSE ONE SIDE TO GO WITH YOUR DINNER
(Extra sides $2 per person)
-Rosemary & garlic roasted red potatoes
-Barley Quinoa pilaf with roasted corn and baalsamic reduction
-Armenian orzo and brown rise pilaf
-Wild rice, citrus, and three olice salad (Served Cold, with avocadoe when in season March - October)
-Roasted sweet potato, red onion and cilantro salad with bacon vinagraette
-Parmesan corn polenta cakes
Appetizers
(Two hot and Two cold from $4.00-$6.00 per person/per tray)
-Spinach feta stuffed mushrooms
-Polenta pizza of house prepared cured salmon relish, dilled cream cheese, capers and red onion on polenta base
-Free range chicken or grass fed beef bites, coconut-peanut satay dipping sauce and scallions
-Antipasta platter
-Fresh Fruit Platter
-Cheeses and Crudite
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