These starters are perfect when you want to impress new clients, introduce new sales associates to your clientele, or just throw a great party!

Cold Appetizers

• Fresh asparagus and Parma cheese bundled in Proscuitto Ham.
• Plum tomatoes filled with Yellow Fin Tuna salad.
• Delicious array of cheeses, including: Manchego, Blue, and Brie cheese.
• Thai chicken salad cradled in crisp Belgium endive.
• Perfectly smoked salmon and trout.

Hot Appetizers

• Seasoned and seared Filet Mignon in melted Maytag Blue cheese.
• Mushroom caps filled with herbed Boursin cheese, fried & served with a mushroom scented cream sauce.
• Aromatic snow crab dip served with crostinis.

The usual method for serving these appetizers is provided by a decorated buffet table that is kept hot, full and inviting! Guests are free to mingle, and nibble at their leisure.

Newton Filet
A 10 oz marinated filet, char-grilled and topped with a Maytag blue cheese sauce, and set atop an incredible mushroom brown sauce.

Almond Crusted Grouper
Black grouper filet coated with crushed almonds, then sautéed in a White Zinfandel, butter and shallot sauce

NY Strip Steak
The best steak you’ll ever eat! Chef bill hand carves these beauties himself, then grills them to perfection. Try it with a peppercorn crust and brandy demi-glace’

Querque Chicken
Marinated, grilled, boneless half of fresh chicken is smothered with jalapeño butter. The marinade and spicy butter create the best flavor combo known to man.

Seabass Leeward Island
Flaky, white, delicate seabass is coated in a crushed pistachio crust, then set atop a Caribbean Lime sauce. Chef Bill creates this sauce from nothing but citrus juices, a little wine and reduction then - voila’! The result is light and pure satisfaction.

Maryland Crab Cakes
Two all lump blue crab cakes. We make only 4 crab cakes for every pound of crab meat, with just enough seasoning to enhance this classic dish. Try them broiled or fried.

 *All entrees are served with a house salad and mashed potatoes

 COFFEE AND ICED TEA INCLUDED AT NO EXTRA COST

OPEN BAR or CASH BAR

Appetizers
$12.99 per person

Entrees
$24.99 per person

Dessert (optional)
$5.00 per person

Plus Tax

Plus gratutity

Upperscale Menu Options & Additional Selections For Your Event...

Fried Lobster Skewers
Big pieces of fresh Bahaman’s lobster, dusted with flour and herbs, skewered, then fried golden brown. Accompanied with a sweet vermouth cream sauce.

St. Michael’s Mushrooms
Big mushroom caps are stuffed with Lump Blue crab, baked in aromatic garlic butter, and topped our classic imperial glaze.

King Crab Mushrooms
Big mushroom caps are stuffed with King Crab and herbed Boursin cheese, flash fried and served with a mushroom and sherry cream sauce.

Little Neck Clams Bruschetta
Fresh clams, with olive oil, Parmesan Cheese and herbs baked on flavorful peasant bread.

Fried Olives
Plump green and black olives are stuffed with Boursin cheese and coated with a Parmesan and breadcrumb crust. Fried golden and served with Marinara sauce for dipping.

Pink Champagne Fondue
This delicious fondue gives any occasion a special touch. Made with Pink Champagne, cream, Gruyere and an herbed Goat Cheese, it is blended smooth and creamy. Served with shrimp, Sea scallops and Italian Bread for dipping.

Lobster Salad Stuffed Eggs
Devilishly good! Chilled Lobster salad stuffed eggs, drizzled with a Raspberry Vinaigrette.

Big Shrimp Satays With Rum Peanut Sauce
Chef Bill’s famous recipe features jumbo shrimp satays, with Asian seasonings. He sets them on top of spicy Asian noodles and veggies, then finishes them off with a rum peanut-sauce drizzle. Fabulous!

Alaskan King Crab Legs
Enormous crab legs fresh from Alaskan waters, served with drawn butter.

Stuffed Shrimp
Big shrimp stuffed with crab, herbs and scallops, broiled and topped with a creamy key lime sauce.

Lipari Shells
Straight from the Eolian Islands, jumbo pasta shells are stuffed with a blend of shrimp, crab and scallops, topped with a Cardinel Sauce.