BANQUET MENU

Group Menu Selection #1

$50.00 per person, excluding tax, gratuity and alcoholic beverages

$80.00 per person including alcoholic beverages
(Wine up to $35.00 per bottle), excluding tax and gratuity

1st Course
Maine Crab Cakes
With Remoulade Sauce

Chilled Shrimp Cocktail

Local Shrimp Poached in Court-Bouillon and served
with Joe's Cocktail Sauce and Avocado/Lime Sauce

Pad Thai Chicken Sates

Grilled with Sweet Ginger/Curreny Glaze. Served over a Cous Cous salad with
Cucumbers, Peppers, Sesame and Scallions tossed in a spicy Pad Thai Sauce

Salad
Bistro Salad
With Creamy Tarragon Vinaigrette

Caesar Salad
Homemade Garlic Croutons and Shaved Romano

Entrees

Grilled New York Strip Loin

With Gorgonzola Butter, Roasted Shallot/Bacon Butter and Glace de Viande

Asian Barbequed Duckling

Boneless Breast of Duckling Glazed with Asian Barbeque Sauce and Sliced over a Sautee of Bok
Choy, Napa and Savoy Cabbages, Radicchio, Bell Peppers, Duck Leg Confit and Ginger / Soy Demi
Glace. Garnished with Crispy Fried Wontons

Cashew Crusted Tilapia

With Chunky Sweet and Sour Tropical Fruit Salsa

Spaghettini
With Sun Dried Tomatoes, Kalamata Olives, Basil Pesto and Two Cheeses.
 Catch of the Day
Our Daily Preparation of the Freshest Local Seafood

Dessert
Key Lime Pie
Chef's Daily Feature

Deposit: A $15.00 (non refundable) per person deposit and credit card signature is required to hold
all reservations over 20 guests. Minimum guaranteed attendance must be received 72 hours before
the event. If attendance falls below the guaranteed number, the client will be charged the
guaranteed number.

Group Menu Selection #2

$60.00 per person, excluding tax, gratuity and alcoholic beverages

$90.00 per person including alcoholic beverages
(wine up to $40.00 per bottle), excluding tax and gratuity

1st Course
Maine Crab Cakes
With Remoulade Sauce

Fried Calamari
With our Homemade Marinara Sauce and Remoulade Sauces

Pad Thai Chicken Sates

Grilled with Sweet Ginger~Curreny Glaze. Served over a Cous Cous salad with
Cucumbers, Peppers, Sesame ans Scallions tossed in a spicy Pad Thai Sauce

Salad
Bistro Salad
With Creamy Tarragon Vinaigrette

Caesar Salad
Homemade Garlic Croutons and Shaved Romano

Spinach, Orange and Macadamia Salad

With Honey Dijon Dressing
 Entrees
Grilled Filet Mignon Diane
Wrapped in Apple wood Smoked Bacon. With a Brandied Dijon Mushroom Sauce

Grilled Leg of Lamb

Rubbed with Black Pepper, Garlic and Herbs. Sliced over Tomato/Mint Chutney. Glace De Viande,
Potatoes and Cotton Fried Onions

Asian Barbequed Duckling

Boneless Breast of Duckling Glazed with Asian Barbeque Sauce and Sliced over a Sautee of Bok
Choy, Napa and Savoy Cabbages, Radicchio, Bell Peppers, Duck Leg Confit and Ginger / Soy Demi
Glace. Garnished with Crispy Fried Wontons

Cashew Crusted Tilapia

With Chunky Sweet and Sour Tropical Fruit Salsa

Spaghettini
With Sun Dried Tomatoes, Kalamata Olives, Basil Pesto and Two Cheeses.

Catch of the Day

Our Daily Preparation of the Freshest Local Seafood

Dessert
Key Lime Pie
Chocolate Terrene
Crème Brulee

Deposit: A $15.00 (non refundable) per person deposit and credit card signature is required to hold
all reservations over 20 guests. Minimum guaranteed attendance must be received 72 hours before
the event. If attendance falls below the guaranteed number, the client will be charged the
guaranteed number.

Group Menu Selection #3

$42.00 per person, plus tax, gratuity and alcoholic beverages

1st Course
Bistro Salad
With Creamy Tarragon Vinaigrette
 Caesar Salad
With Homemade Garlic Croutons and Shaved Romano

Entrees
Grilled New York Strip Steak
With Three Sauces: Roasted Shallot and Bacon Butter, Gorgonzola Butter and Glace De Viande

Asian Barbequed Duckling

Boneless Breast of Duckling Glazed with Asian Barbeque Sauce and Sliced over a Sautee of Bok
Choy, Napa and Savoy Cabbages, Radicchio and Bell Peppers, Duck Leg Confit and Ginger / Soy
Demi Glace. Garnished with Crispy Fried Wontons.

Cashew Crusted Tilapia

With Chunky Sweet and Sour Tropical Fruit Salsa

Spaghettini
With Sun Dried Tomatoes, Kalamata Olives, Basil Pesto and Two Cheeses.

Catch of the Day

Our Daily Preparation of the Freshest Local Seafood

Dessert
Key Lime Pie
Chef's Daily Feature