Two Dinner Buffet Menu
As Guests Arrive
Crudité of fresh garden vegetables with two dips
A selection of cheeses served with fruit and crackers
Warm artichoke dip served with toasted pita chips
Selection of five hors d’oeuvres from our Hors D’oeuvres Menu
(shellfish, lamb and tenderloin extra)
Choice of One Salad:
1640 House Salad or Caesar Salad
Add $3 for Mixed Baby Greens Salad (with Vermont goat cheese, pears and walnuts)
Tomato, Basil and Fresh Mozzarella
Roasted Beet Salad (with Vermont goat cheese and pecans)
ENTREES
Choose Three Entrees:
with au jus and warm popovers
stuffed with scallop, crab and sherry stuffing
stuffed with dry fruits, sage sausage and bread; roasted and served with a madera pan gravy
covered with french mustard, parmesan cheese, herbs and panko crumbs; roasted and served with a tarragon cream sauce
finished with buttery cracker crumbs
pan seared and served with a brandy cream sauce
with roasted tomato, basil and red onion sauce
served with lobster tarragon cream sauce
roasted mushrooms, sweet onion, artichoke and tomatoes tossed with fresh pasta white wine, asiago cheese and cream
stuffed with fruits, sage sausage and bread; roasted and served with apple cider pan gravy
eggplant layered with oven roasted tomatoes, and fresh mozzarella, drizzled with pesto
Choose One Starch
Buttermilk Mashed Red Potatoes
Oven Roasted Red Bliss Potatoes (with garlic and herbs)
Rice Pilaf
Add $3 for Au Gratin Potatoes or Baked Potato
Seasonal Vegetable
Selection of fresh baked breads and rolls with fresh whipped butter included
DESSERT
Choice of One Dessert
with Vanilla bean ice cream
with Vanilla bean ice cream
Coffee and Tea Service at Table
Passed hors d’oeuvres, first course, additional desserts, or menu items at additional cost
∗We would be glad to discuss other menu selections to fit your needs.*
$48.00 per Person
based upon a guest count of 40 or more people to be served
Add 7% meals tax and 23% service charge onto the total bill
outside cakes and desserts subject to approval and service charge
