THE PALACE | 9
Upgraded Reception Stations
Upgraded Specialty Stations
Seafood Medley
Steamed and Spilt Lobster Tails, Alaskan Snow Crab Legs,
Steamed Little Neck Clams in a White Wine Sauce, Steamed Mussels
in Saffron Infused Marinara and Cold Calamari Salad.
Raw Bar
Jumbo Shrimp, Snow Crab Claws, Oysters on the half shell and
Clams on the half shell served on an ice bed with Lemon Wedges,
Cocktail Sauce and Tabasco.
Chinese Style Roasted Pig
Carved whole Pig served with Brown Sauce and
Homemade Sweet BBQ
Seared Rare Ahi Tuna Loin
Carved Blackened and Sesame Seed Tuna served with
Wasabi Soy Sauce, Wonton Crisps, Seaweed Salad, Pickled Ginger
and Spicy Thai Sauce
Pasta Station
Chef prepared to order using the freshest
ingredients: Penne, Tortellini and Bow
Tie Pasta with guests’ choice of Vodka,
Pesto Cream, Bolognese Sauce, and an
assortment of toppings (chicken, shrimp,
mushrooms, & peas, etc.) Complimented
with Herb Focaccia Bread and
Bread Sticks.
Stir-Fry/Wok Station
Chef prepared to order Authentic
Wok specialties of General Tso’s
Chicken, Beef Stir Fry, Chiffonade
Vegetables, White and Fried Rice,
accompanied with Soy and Chili Sauce.
Completed with Chopsticks
and Chinese take out containers.
Slider Station
Flat top presentation of cooked Beef,
Chicken, Pulled Pork, and Portobello
Mushroom caps served on mini buns with
a variety of toppings (Guacamole, Tomato
Chutney, Ketchup, Mustard, Bacon Aioli,
BBQ sauce, Balsamic Glaze, Frizzled
Onions, & Slaw) Complemented by Straight
Cut Fries and Sweet Potato Fries.
Mashed Potato Bar
Sweet Potato, Yukon Gold, and Red Bliss
mashed and served in Martini Glasses
topped with guests’ choice of toppings
(Melted Butter, Sour Cream, Cheddar
Cheese, Bacon, Scallions, Brown Sugar,
Marshmallow, Candied Pecans, Wasabi,
Roasted Garlic, & Brown Gravy).
South of the Border
Steak/Chicken Fajitas and Cheese Quesadillas
cooked to order. Served with Guacamole,
Pico de Gallo, Refried Beans, Sour Cream and
Salsa. Complimented
with Fried Plantains.
Mac and Cheese
Displayed Mac and Cheese served with a
variety of toppings (Chicken, Mushrooms,
Bacon, Stewed Tomatoes, Hotdogs, Peas,
Green Onions, Ham, Jalapenos,
Pulled Pork, & Crab Meat).
Carving Station
Marinated Flank Steak,
Honey Glazed Ham, and Oven Roasted
Turkey. Complimented with Herb Focaccia
Bread and appropriate garnishes.
*Lamb chops with Mint Jelly
Sit-Down Entrées
Chicken Marsala
Sautéed Chicken Breast served in a Marsala Wine
Demi Glaze with Wild Mushrooms
Chicken Champignon
stuffed with Sautéed Mushrooms, Asiago Cheese,
Mozzarella Cheese and seasonings topped with a
Chicken Romano
stuffed with Spinach, Roasted Red Pepper,
Mushrooms, and Aged Romano Cheese topped
with Roasted Red Pepper Aioli Sauce
Potato Crusted Salmon
with Beurre Blanc Sauce
Chicken Cordon Bleu
stuffed with Smoked Ham and Swiss Cheese served
in a Parmesan, Dijon Cream Sauce
Chicken Florentine
stuffed with Spinach and Aged Romano Cheese
topped with a Roasted Pepper Coulis Sauce
Flounder Florentine
stuffed with Spinach and Aged Romano Cheese
Flounder stuffed with Crabmeat
*Add Shrimp $2/person
Chicken Francaise
Sautéed Egg-Dipped Chicken Breast served in a
White Wine Lemon Beurre Blanc with capers
*Grilled Mahi Mahi
in a Tropical Chutney
Honey Baked Salmon
Sesame Seeds and Scallions
Chicken Saltimbocca
stuffed with Fresh Sage, Aged Prosciutto and
Provolone Cheese served with a Wild Mushroom
Madeira Wine Reduction
Pan Seared Salmon
and Olives in Spicy Marinara
Stuffed Salmon
with Crabmeat topped with Asparagus in
a Hollandaise Sauce
Stuffed Pork Tenderloin
with Spinach, Roasted Red Peppers, Prosciutto
and Sharp Provolone Cheese topped with
Port Wine Reduction
Stuffed Shrimp
with Citrus Coulis
Prime Rib Au Jus
Beef Rib-Eye Slowly Roasted
Pan Seared Tilapia
with Citrus Beurre Blanc or Champagne Cream
*Filet Mignon
Grilled Filet Mignon served in a
Merlot Demi with Wild Mushrooms or a
Brandy Crème Sauce
*Chicken Chesapeake with Crab
Sautéed Egg-Dipped Chicken Breast
topped with Crab served in a Lemon Beurre Blanc
*Jumbo Lump Crab Cakes
Twin Jumbo Lump Crab Cakes pan
seared Golden-Brown Choice of Roasted
Red Pepper Coulis or Citrus Coulis
*10 oz. Grilled NY Strip
served with a Merlot Demi-Glaze
*Veal Chop Magazine
Pan Seared with Wild Mushroom and
Port Wine Reduction
* Aged Rack of Lamb
* Surf and Turf of Lobster
and Filet Mignon
* Veal Oscar Tender Veal
sautéed in a White Wine Butter Sauce topped
with Crabmeat and Asparagus in a
Hollandaise Sauce
* Short Rib over Yukon
mashed in a Bordelaise Sauce
*Upgraded Item
We will accommodate any special dietary need or allergy. Vegetarian dishes & Kids menu are available.