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Weddings | Breakfast-Brunch | Lunch-Dinner | Cocktail Reception | Beverages | Off Premise & Express

LUNCH & DINNER MENUS

Plated Lunch & Dinner

Plated lunch and dinners include salad, chef’s choice of seasonal vegetables, starch, dinner rolls, butter, freshly brewed coffee & hot tea.  Please speak with your Event Specialist regarding mid-day reception discounts.

FIRST COURSE
PLATED SALADS

BELVEDERE SALAD
 Seasonal Selected Greens with Grape Tomatoes, English Cucumbers, Croutons, Balsamic Vinaigrette

CLASSIC CAESAR SALAD
 Romaine Heart, Garlic Croutons, House made Caesar Dressing, Parmesan Cheese

BABY ARUGULA SALAD
 Grape Tomatoes, Ricotta Salata, Crostini, Lemon Garlic Vinaigrette

BABY SPINACH & RADICCHIO SALAD
 Roasted Apple, Crispy Bacon, Golden Tomato, Red Onion Vinaigrette

PORT WINE POACHED SALAD
 Farm Fresh Organic Greens, Gorgonzola Cheese, Dijon Vinaigrette

 SEASONAL BERRY SALAD
Artisanal Greens, Chef’s Selection of Seasonal Berries, Chèvre, Honey Roasted Walnuts, Red Wine Vinaigrette

SECOND COURSE
PLATED ENTREES

THYME AND PANKO OVEN FRIED CHICKEN BREAST
Chicken Velouté

TUSCAN CHICKEN
Rosemary & Garlic Chicken, Roast Red Pepper, Balsamic Chicken Jus

CHICKEN SALTIMBOCCA
Filled with Prosciutto, Fontina, Fresh Sage, Chianti Demi-Glace

CHICKEN & JUMBO LUMP CRAB
Pan Seared Chicken Breast, Jumbo Lump Crabmeat, Mushroom Ragout, Veal Demi-Glace

BLACK PEPPER & ROSEMARY CRUSTED SIRLOIN
Port Wine Demi-Glace

BRAISED SHORT RIBS
Perigord Truffle Sauce

HERB ROASTED STRIP LOIN
Onion Confit, Bordelaise Sauce

STEAK DIANE
Center Cut Filet Mignon, Roasted Mushrooms, Cognac Peppercorn Sauce

GORGONZOLA STUFFED FILET OF BEEF
Bacon Wrapped with Port Wine Reduction

MAPLE & MIRIN GLAZED SALMON

SAKE & MISO MARINATED COD LOIN
with Scallions

GARLIC ROASTED SHRIMP
with Lemon Beurre Blanc

BEURRE BLANC HORSERADISH SALMON
Basil, Sundried Cherries, Panko and Lemon Beurre Blanc

SEAFOOD STUFFED FLOUNDER
Shrimp and Crab, with a Tomato Coulis

MARYLAND CRAB CAKE
Lemon Beurre Blanc, Tartar, or Cocktail Sauce

PAN SEARED ROCKFISH
with Shrimp, Crab and Pistachio Butter

PAN SEARED SEA BASS
Wild Mushroom Ragout, Truffle Butter

COMBINE 2 ENTREES FOR A DUET PLATE

THIRD COURSE
DESSERTS

PLATED CHEF’S SELECTION OF MINI DESSERTS

MOORENKO’S ULTRA-PREMIUM ICE CREAM STATION
Custom flavors available

Buffet Lunch & Dinner

Please select a salad, two entrees, and dessert.  Buffet dinners include Chef’s choice of seasonal vegetables, starch, dinner rolls, butter, freshly brewed coffee and hot tea.  To offer a third buffet entree, add $5 per guest to the highest priced entree.  Please speak with your Event Specialist regarding midday or midweek reception discounts.

FIRST COURSE
BUFFET SALADS

BELVEDERE SALAD
Seasonal Selected Greens with Grape Tomatoes, English Cucumbers, Croutons, Balsamic Vinaigrette

CLASSIC CAESAR SALAD
Romaine Heart, Garlic Croutons, House made Caesar Dressing, Parmesan Cheese

BABY ARUGULA SALAD
Grape Tomatoes, Ricotta Salata, Crostini,Lemon Garlic Vinaigrette

SEASONAL BERRY SALAD
Artisanal Greens, Chef’s Selection of Seasonal Berries, Chèvre, Honey Roasted Walnuts, Red Wine Vinaigrette

BABY SPINACH & RADICCHIO SALAD
Roasted Apple, Crispy Bacon, Golden Tomato, Red Onion Vinaigrette

SECOND COURSE
BUFFET ENTREES

THYME AND PANKO OVEN FRIED CHICKEN BREAST
Chicken Velouté

TUSCAN CHICKEN
Rosemary & Garlic Chicken Breast, Roast Red Pepper, Balsamic Chicken Jus

CHICKEN SALTIMBOCCA
Filled with Prosciutto, Fontina, Fresh Sage, Chianti Demi-Glace

CHICKEN & JUMBO LUMP CRAB
Pan Seared Chicken Breast, Jumbo Lump Crabmeat, Mushroom Ragout, Veal Demi-Glace

BLACK PEPPER & ROSEMARY CRUSTED SIRLOIN
Port Wine Demi-Glace

BRAISED SHORT RIBS
Perigord Truffle Sauce

HERB ROASTED STRIP LOIN
Onion Confit, Bordelaise Sauce

SAKE & MISO MARINATED COD LOIN
with Scallions

MAPLE & MIRIN GLAZED SALMON

BEURRE BLANC HORSERADISH SALMON
Basil, Sundried Cherries, Panko and Lemon Beurre Blanc

SOLE FLORENTINE
Creamed Spinach and White Wine Sauce

SEAFOOD STUFFED FLOUNDER
Shrimp and Crab, with a Tomato Coulis

THIRD COURSE
BUFFET DESSERTS

DISPLAYED CHEF’S SELECTION OF MINI DESSERTS

MOORENKO’S ULTRA-PREMIUM ICE CREAM STATION
Custom flavors available
Stationed Service Culinary Attendant required at $100

John Eager Howard

The Palm Room

The Charles

Grand & Platinum