Banquet Menu
Appetizers or Hor's Deurves
Lump and Claw Mini Crab Cake
Pan Seared and Served with Wholegrain Mustard Dressing
Shrimp Tempura
Jumbo Shrimp, Deep Fried in a Tempura Batter, with Oriental Sauce
Shrimp Coconut
Jumbo Shrimp Deep Fried wiht a Sweet Chili Jam
Smoked Salmon
Smoked wild Irish Salmon, Thinly Sliced, with Creme Fraiche, on Toast Points.
Chicken Spring Roll
A Crispy Pastry Parcel with Chicken and Stir-Fry Vegetables with Chipotle Mayonnaise
Sesame Seared Tuna
Pan Fried, and Accompanied by Seaweed Salad and Soy Glaze
Duck Wontons
Served with Hoi Sin Sauce
Thai Chicken on Skewer
With Sate Dipping Sauce
Grouper Bites
Freshly caught Grouper, Deep Fried in a Beer Batter, and Served with Tartar Sauce
Lollipop Lamb Chops
Add $2 Extra
With Wholegrain Mustard Sauce
Teriyaki Beef Tips
Lobster Ravioli or Vegetarian Ravioli
A selection of Three, Four, and Five available as passed Hor's Deurves at $10, $12 and $14 per person
SOUPS AND SALADS
The Bistro Salad
Baby mixed Greens tossed in Honey Mustard Dressing in a Wonton Basket with Marinated Red Onions, Cherry Tomatoes, Cucumbers and Black Olives.
Classic Caesar Salad
Romaine Hearts, Tossed in Homemade Caesar Dressing with Anchovies and Parmesan Shavings.
Soup Du Jour
Your Server will be "Happy" to advise you of Today's Chef Choice
ENTREES
Red Snapper
$55.00
With Stir-fry Vegetables, Yellow Rice & Soya Sauce Cooked in Parchment Paper.
Dover Sole
$65.00
Flown in from Europe Fresh, Pan Seared on the Bone, Filleted and Served with Lemon Parsley Butter, Accompanied by Bistro Mashed Potato.
Baked Wild Salmon
$50.00
Cooked in Olive Oil, and served with Creamer Potatoes, and Haricot Vert, With a Sauce Vierge (Cherry Tomatoes, Black Olives, Green Onions.Balsamic Vinegar, and Olive Oil).
Shrimp Stuffed
$55.00
Jumbo shrimp stuffed with Jumbo Lump Crabmeat & served with Lobster sauce, with Sautéed spinach & Bistro Mash Potato.
Lobster Ravioli
$50.00
Homemade Lobster Ravioli, Served with Lobster & Champagne Sauce Garnished with caviar.
Baked Chicken Bistro
$47.00
Belle n Evans Breast Of Chicken stuffed with Irish Sausage, Mozzarella,With Cheddar & Onion Mash, and a Sauce Soubaise.
Double Cut Pork Chop
$47.00
Grilled to your Temperature, Served with Braised Red Cabbage, Sweet Potato Puree, & Cranberry and Applet Compote.
Veal Escalope
$47.00
Dipped in Egg, Pan Fried, and Topped with Tomato Concasse, With a Swiss Cheese Glaze, over Linguini, with a Demi-glaze.
Veal Chop 12-14 oz
$69.00
1st Cut Frenched Veal Chop, Cooked to Temperature, with Crushed Fingerling Potatoes, Pearl Onion. Mushroom, and Bacon Sauce.
Beef Wellington
$65.00
Beef Tenderloin Stuffed with Mushroom Duxelle, and Baked in Puff Pastry served with a Red Wine Shallot Reduction, and Fondant Potatoes.
New York Strip 12 Oz
$65.00
Chairman's Reserve select NY Strip Cooked to Temperature, With Sauteed Onions. & Mushrooms, and Bistro Mash Potato.
Filet Mignon 8-10 oz
$60.00
Filet of Beef Tenderloin, grilled to temperature, With Boxty Potato Cake, Mediterranean Vegetable Stew, and a Clack & White Balsamic Sauce.
Vegetarian or Vegan options are available on request
$45.00
Roast Rack Of Australian Lamb
$69.00
Cooked to Temperature With Herb Pomme Puree, Broccoli Florets wholegrain Mustard Jus & Confit of Cherry tomatoes.
Jumbo Lump Crab Cakes
$55.00
With Sautéed Spinach, Bistro mash potato & Lobster sauce.
Chilean Sea Bass
$65.00
Pan Seared Sea Bass, Accompanied by Ribbons of Vegetable, Bistro Pomme Puree, and a Lobster Sauce.
Triple Lobster Tails
$69.00
Three 4-5 oz Maine Lobster Tails, With Bistro Pomme Puree, Broccoli Florets, and Drawn Butter.
Kerry Lamb Pie
$47.00
With Braised Leg of Lamb, Roast Root Vegetables in a Rosemary Jus, Cooked in its Own Bowl, with a Pastry Bonnet.
Yellowtail Snapper
$59.00
Pan Seared, With a Lump Crab Crust, Served on Bistro Pomme Puree, With Ribbons of Vegetagle, and a Lobster Sauce.
Other Special Selections may be made on request, such as:
Stripped Bass, Swordfish, Venison Chops, Grouper or Mahi-Mahi, and Pompano.
Please feel free to request any of the above, or anything else you might like. Our Chefs are very talented and wer are only too happy to oblige.
DESSERTS INCLUDED
MERRINGE NEST WITH FRESH BERRIES
WARM CHOCOLATE BUNDT
CREME BRULEE, CHEESECAKES, TARTS
OR A SELECTION OF HOMEMADE ICE CREAMS
HOMEMADE SORBETS
FRESH FRUIT PLATE
Grand Marnier or Chocolate Souffles
(Additional $5 per person)
OTHER SELECTIONS ON REQUEST
PLUS TEA & COFFEE SERVICE
THE PRICES INDICATED ARE FOR A FOUR-COURSE DINNER WITH A CHOICE OF ANY THREE OR FOUR OF THE ENTREE SELECTION, ONE SOUP/SALAD SELECTION, AND ONE DESSERT SELECTION, PLUS TEA OR COFFEE SERVICE.
ADDITIONAL SELECTIONS FOR APPETIZERS ARE READILY AVAILABLE. IF YOU HAVE ANY SPECIFIC REQUESTS, WE WILL BE HAPPY TO DISCUSS THEM WITH YOU AND DO OUR UTMOST TO FACILITATE YOUR EVERY NEED. ALL BANQUETS ARE SUBJECT TO OUR BANQUET POLICY INCLUDING BUT NOT LIMITED TO TAX PLUS GRATUITY.
These suggestions are for our private function room. for larger parties within our main dining room the same menu is available but you may also prefer our regular menu. This is available in our main dining room when privacy is not required. If you have any questions or requests please feel free to contact me at: tel: 561-744-5054 or cell: 561-373-7723
Regards,
Declan Hoctor
Owner / Operator
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