Menu Suggestions for Seated Dinners
Guest Capacity 25-200
Location: Provence or Bordeaux Room
Menu #1
Salade Maison
Seasonal Mixed Greens topped with Grape Tomatoes, Parmesan Cheese Served with a Pear Vinaigrette
* * *
Choice of Entrees:
Entrees Served with Vegetables, Starch, Bread & Butter
Chicken “Cordon Bleu”
Chicken Breast stuffed with Poultry Ham & Swiss Cheese. Served with a Lemon Butter Sauce.
Trout Almandine
Fresh Trout Filets sautéed and topped with a Lemon Butter Sauce and toasted Almonds.
Boeuf Bourguignon
Braised Beef Short Rib served with Whipped Potatoes, Carrots, Pearl Onions, and Mushrooms in a Burgundy Sauce.
Tagliatelle and Fresh Vegetables
Tagliatelle Pasta, Asparagus, Tomato, Mushroom, Parmesan tossed in EVOO
* * *
Choice of Desserts:
Strawberries a la Romanoff
Fresh Strawberries, locally made Greenwood Vanilla Bean Ice Cream, Port Wine Sauce flavored with our Raspberry Balsamic and topped with Whipped Cream.
Chocolate Mousse
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Coffee or Tea
Menu #2
Classic Caesar Salad
Fresh Heart of Romaine Lettuce tossed with our own tangy Caesar Dressing, topped with Grated Parmesan Cheese and Home-made Garlic Crouton
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Combination Entree
Served with Bread & Butter
Beef Bourguignon &
Chicken “Coq au Vin”
Tender braised Beef Short Rib paired with Braised Chicken Thigh and Drum Stick.
Stewed in a Classic French Burgundy Wine Sauce with Carrots, Pearl Onions & Mushrooms. Served over our Home-made Pomme Puree
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Profiteroles “Petite Violette”
Fresh baked Puff Pastry filled with locally made GreenWood Pistachio Ice Cream and topped with Chocolate Sauce
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Coffee or Tea
Menu #3
Three Seasons Salad
Seasonal mixed Greens Salad, Tomatoes Vinaigrette, and Mushroom in a creamy Dressing.
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Choice of Entrees:
Entrees Served with Vegetables, Starch, Bread & Butter
Tuscan Chicken Breast
Marinated Chicken Breast served with grilled Vegetables and Polenta.
Grilled Salmon
Fresh Filet of Salmon served on a bed of Rice and topped with Basil Butter.
Medallions of Beef
Grilled slices of Beef Tenderloin topped with a medley of sautéed Mushrooms and served with Bordelaise & Béarnaise Sauce.
Southwestern Black Bean Cakes
Served over White Rice with Steamed Asparagus.
* * *
Choice of Desserts:
Grand Marnier Crème Brulée
Tangy Crème Brulée infused with Grand Mariner.
Pear “Belle Hellene”
Half Poached Pear on locally made Greenwood Vanilla Bean Ice Cream Topped with our Blood Orange Chocolate Sauce, Whipped Cream, and Toasted Almonds.
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Coffee or Tea
Menu #4
Alsacienne Salad
Fresh Spinach tossed with a Pair Vinaigrette and topped with Apples, Grapes, Walnuts & Gruyere Cheese
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Combination Entree
Served with Bread & Butter
Tournedo of Beef with Garlic Shrimp
Grilled Tournedos (small Filet) of Beef Tenderloin pair with Three Plump Shrimp Sautéed in Garlic Butter. Served with Home-made Mashed Potatoes and Haricot Verts “French style Green Beans”
* * *
Chocolate Crepe
Thin Crepes filled with a Hazelnut Cream topped with locally made Greenwood Vanilla Bean Ice Cream, Chocolate Sauce & Raspberry Coulis
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Coffee or Tea
Menu #5
French Onion Soup
Topped with melted Swiss and Munster Cheeses.
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Spinach and Mushroom Salad
Fresh Spinach tossed in a French Vinaigrette Dressing paired with Sliced Button Mushrooms in a creamy Avocado Dressing.
* * *
Choice of Entrees:
Entrees Served with Vegetables, Starch, Bread & Butter
Pesto Chicken
Pan-seared Chicken Breast topped with an Italian EVOO Pesto Sauce. Served over Pasta tossed with Tomato, Onion, and Garlic.
Sea Bass “Florentine”
Chilean Sea Bass served over Whipped Potatoes and topped with fresh sautéed Spinach, Tomato, Garlic, and Onion.
Beef Wellington
Filet of Beef Tenderloin baked in fine Pastry. Served with Bordelaise & Béarnaise Sauce.
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Baked Alaska
Beautifully decorated with fresh Fruit and Flambéed in the Dining Room.
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Coffee or Tea
Menu #6
Jumbo Lump Crab Cake
Served with homemade Sundried Remoulade Sauce
* * *
Salad Petite Auberge
Fresh Mushrooms& Avocado tossed in a creamy Dressing served with sliced Heart of Palm in our special Vinaigrette Dressing
* * *
Choice of Entrees
Entrees Served with Vegetables, Starch Bread & Butter
Chicken Tagliatelle
Pan-seared Chicken Breast served over Tagliatelle Pasta with Grape Tomatoes, Mushrooms. Parmesan Cheese, and a Pernod Cream Sauce
Loup de Mer “Cote d’azur”
Riviera Style Sea Bass sautéed in extra Virgin Olive Oil & topped with Zucchini, Peppers, Squash, Grape Tomatoes, Onions & Garlic. All served over Rice Pilaf
Filet of Beef “Choron”
Grilled Filet of Beef Tenderloin served with Fingerling Potatoes, Heart of Artichoke & a sinfully good Choron “Tomato Béarnaise” Sauce
* * *
New Orleans Style Bread Pudding
Topped with a Buttery Bourbon Sauce and locally made Greenwood Vanilla Bean Ice Cream
Or
Tarte Aux Pommes
Home-baked French Style Apple Tart topped with locally made Greenwood Vanilla Bean Ice Cream
* * *
Coffee or Tea
Weddings, Engagements, Anniversaries & Reunions
Guest Capacity 25-225
Suggested Buffet Menu 1
AT ARRIVAL
Cheese & Seasonal Fresh Fruit
Artistically arranged on a display mirror
Fresh-baked Tomato Basil Tarts
Fresh Roma Tomato Slices and Basil baked with Herbed Cream Cheese and drizzled with our 18-Year Balsamic
DINNER BUFFET
Seasonal Mixed Green Salad Bowl
Served with a choice of home-made Blue Cheese, Ranch or French Vinaigrette Dressing
Mashed Potatoes
Mixed with Butter and Cream
Steamed Broccoli
Topped with Butter and Parmesan Cheese
Burgundy Beef Roast
Roast eye of Round in a Mushroom Burgundy Sauce
Chicken Cordon Bleu
Sliced Cordon Bleu served with a Lemon Butter Sauce
Chocolate Mousse Cups
Served with Whipped Cream
Coffee and Tea Bar
Suggested Buffet Menu 2
"The Hors d'Oeuvres Menu"
Cheese & Seasonal Fresh Fruit
Artistically arranged on a display Mirror
Shrimp Cocktail Shooters
Served with Cocktail Sauce and Lemon in a shot glass
Vegetable and Short Rib Flatbreads
With Marinara Sauce, Mozzarella and Parmesan
Beef Pirozhkis
Puff pastry filled with a tangy Beef Stuffing & served with Béarnaise Sauce
Tomato Basil Tarts
Fresh Baked Puff Pastry with Tomato, Herb Cream Cheese and aged Balsamic Reduction
Chicken Satay Skewers
Grilled Chicken Skewers with a Soy-Sesame Glaze
Stuffed Mushroom Caps
Stuffed with sundried Tomato Cream Cheese
Bacon Wrapped Scallops
Fresh Diver Scallops wrapped in Apple-wood smoked Bacon
Mini Strawberries Romanoff and Cheesecake
Served with Whipped Cream
Coffee and Tea Bar
Suggested Buffet Menu 3
Hot & Cold Hors d ‘Oeuvres:
Seasonal Mixed Green Salad Bowl
Crisp Vegetable “Crudités”, Seasonal Fresh Fruit and Artisan Cheese Display
Artistically arrangement on a display Mirror
Shrimp Cocktail Shooters
Plump Seasoned Shrimp served in a shot glass with a touch of home-made Cocktail Sauce and a Lemon Slice
Chicken Salad Canapes
House made Chicken Salad topped with Pineapple and Strawberry on toasted Baguette
Bacon Wrapped Scallops
Fresh Diver Scallops wrapped in Apple-wood smoked Bacon
Stuffed Mushroom Caps
Served with a roasted Red Pepper Ranch Dressing
* * *
Carving Station:
Oven Roasted Turkey Breast
or
New York Strip Beef Roast
The Carving Station will be manned by a Chef
-A Variety of Fresh Baked Breads
-Spicy Mustard, Mayonnaise, Horse Radish Cream
- Au Jus Sauce
Vegetables/Potato
Roast Fingerling Potatoes
Asparagus Spears with Hollandaise Sauce
Honey Glazed Carrots
* * *
Petite Violette's Grand Dessert Buffet
Includes a variety of cakes, mousses, tarts, and ice cream desserts with specialty toppings
* * *
With Coffee and Tea Bar
Includes:
Buffet set-up and clean-up
Buffet decorations and equipment
All flatware (shell pattern) & China white plates
White Linen Napkins and Table Cloths
Complete Professional Service Staff
Recommended Gratuity 18-20%
Guaranteed number required 48 hours in advance
You will be charged the guaranteed number