 |
Entreé Menu
| SINGLE ENTRΙES - May be served sit-down
or buffet style. |
Beef
All Meat USDA Choice Prime Available on Request |
Roast Tenderloin of Beef, Green Peppercorn or Balsamic Shallot Bordelaise, or Béarnaise
Grilled Filet (8-oz. dinner portion, 6-oz. lunch portion)
Grilled Bone-In Filet
Roast Prime Rib of Beef, au jus (Buffet only or less than 24 for sit-down)
Stuffed Tenderloin of Beef, Green Peppercorn Bordelaise or Red Pepper Bordelaise
Tenderloin of Beef Wellington, Balsamic Shallot Bordelaise
Beef Bourguignon
Grilled New York Strip Steak (10-oz. dinner portion, 8-oz. lunch portion)
Tenderloin of Beef Kebobs
Classic Meatloaf |
| |
|
| Poultry |
Grilled Boneless Breast of Chicken, Apricot Sauce
Chicken Saltimbocca, Proscuitto, Sage, Supreme Sauce
Chicken Fresca, Tomatoes, Garlic, Proscuitto, Italian Cheese
Chicken Picatta, Lemon Caper Butter
Raspberry Balsamic Chicken
Chicken Parmesan
Chicken Veronique Supreme
Spinach-Stuffed Boneless Breast of Chicken, Apricot Glaze or Roasted Red Pepper Garlic Cream
Stuffed Napa Chicken, Sun-Dried Tomato Flour, Artichokes, Mushrooms, Red Pepper,
White Zinfandel Cream
Stuffed Chicken Bruschetta, Bread Crumbs, Tomatoes, Onions, Garlic, Cheese
Stuffed Chicken Breast Monterey, Green Chili, Jack Cheese |
| |
|
| Seafood |
Grilled Fresh Salmon Filet, Dill Lemon Cream or Strawberry Cracked Peppercorn Relish
Southwestern Roughey with Tequila Cream, Black Beans, Corn, Red Peppers
Almond Crusted Talapia, Citrus Cream Reduction (and other variations)
Fresh Available Fish – Sea Bass, Trout, Swordfish, Halibut, Mahi Mahi, Red Snapper |
| |
|
| Other |
Bone-In Pork Prime Rib
Stuffed Roast Loin of Pork, Demi-Glaze with Dried Fruit Stuffing
Grilled Lamb Chops, Pinot Noir, Sundried Cherry Reduction
Veal Chop Normandy |
| |
|
| Add |
A variety of passed hot and cold canapés as before-dinner appetizers for $6.50 per person. (See Hors D’oeuvres Menu.)
All Meat USDA Choice; Prime Available on Request |
| |
|
| DOUBLE ENTRÉES - May be served
sit-down or buffet style |
| Lunch/Dinner |
Roast Tenderloin of Beef,* Green Peppercorn or Balsamic Shallot Bordelaise,
or Gorgonzola Brandy Cream |
| Plus One Selection... |
Chicken Selection (choose from Poultry Section
Stuffed Boneless Breast of Chicken (choose from Poultry Section)
Southwestern Roughey
Grilled Fresh Salmon Filet, Dill Lemon Cream or Strawberry Cracked Peppercorn Relish
Creole Shrimp with Red Beans and Rice
Cajun Shrimp, Lime Beurre Blanc
Orange Dusted Shrimp, Orange Beurre Blanc
Sesame Shrimp with Chili Cilantro Butter
|
| |
Or Build Your Own Double Entrée |
| |
|
ADD: A variety
of passed hot and cold canapés as before-dinner appetizers for
$6.50 per person.
(See Hors D’oeuvres Menu.)
All Meat USDA Choice; Prime Available on Request |
| |
|
All SINGLE-ENTRÉE & DOUBLE-ENTRÉE
MEALS include rolls and butter; coffee and iced tea.
China is required for sit-down service at additional cost. |
|
| |
|
POTATOES AND PASTAS : One
Selection . . . New Potatoes • Parsley Potatoes • Fresh Au Gratin Potatoes • Fresh Scalloped Potatoes • Oven-Browned Potatoes • Mashed Potatoes and Parsnips • Mashed Potatoes, Garlic or Cheddar • Lyonnaise Potatoes • Twice-Baked Potatoes (require oven)** • Sweet Potato Mash • Rice Pilaf • Wild Rice Blend • Saffron Basmati • Toasted Barley Pilaf • Buttered or Herbed Fettuccini • Fettuccini Alfredo • Orzo Pasta • Angelhair Pasta Nest with 3-Color Peppers** |
| |
|
VEGETABLES : One
Selection . . . Sautéed Fresh Vegetables • Grilled Fresh Vegetables • Roasted Fresh Vegetables • Green Beans Almondine • Glazed Whole Baby Carrots • Santa Fe Black Beans and Corn • Stir-Fry Vegetables • Roasted Root Vegetables • Sugar Snap Peas with Baby Carrots • Eggplant Parmesan • Tuscany Grilled Vegetables |
| |
|
SALADS : One Selection
. . . Caesar • Spinach, Springtime Dressing, Mandarin Oranges, Sliced Grapes, Strawberries, Almonds • Romaine, Balsamic Vinaigrette, Melon, Red Onion, Gorgonzola • Thunderbird with Ranch Dressing and Blue Cheese • Mixed Greens, Citrus Vinaigrette, Dried Apricots, Wild Cherries, Craisins, Glazed Pecans • Mixed Greens, Champagne Vinaigrette, Grilled Pear, Bacon, Roquefort Cheese • Mixed Greens, Poppyseed Dressing, Mandarin Oranges • Mixed Greens, Walnut Oil Vinaigrette, Candied Walnuts, Pears, Apples, Feta Cheese |
| |
| HAP’S SPECIAL DINNER SELECTIONS - Served sit-down
only |
|
| ”AMBASSADOR” |
|
FIRST COURSE
Crisp Salad Greens with Grilled Pears, Fresh Bacon, Roquefort Cheese and a Champagne Vinaigrette |
MAIN COURSE
Grilled Veal Chop, Veal Demi-Glaze Au Gratin Potatoes Steamed Colorful Vegetable Display Hard Rolls and Butter Rosettes |
DESSERT COURSE
Caramelized Banana Purses with Whiskey Sauce and Mint Leaf Garnish Coffee and Tea |
| |
VEGETARIAN MENUS AVAILABLE UPON REQUEST ♥ ALL
MENUS CAN BE PREPARED HEART-HEALTHY |
| |
|
| ”AVIGNON” |
|
FIRST COURSE
Double Soup Presentation, Cream of Squash with Tomato Basil Cream Garlic Crouton Rounds |
SECOND COURSE
Spring Greens with Roasted Artichokes, Grilled Tomatoes and Parmesan Lace with a Zingy Lemon Vinaigrette |
MAIN COURSE
Grilled 4-oz. Choice Filet Resting on a Crisp Potato Pancake with a Chanterelle Pinot Noir Reduction, Partnered with
Chipolte Shrimp on a Grilled Fresh Corn Polenta Cake Vegetable Bundle Fresh Assorted Bread Basket with Butter
Rosettes (Roast Tenderloin, sliced, will be used in place of Filet on larger parties) |
DESSERT COURSE
Lemon Chess Pie with Blackberry Compote Coffee |
| |
|
| ”ARISTOCRAT” |
|
FIRST COURSE
Asparagus and Lobster Salad with Hearts of Palm on a Bed of Tossed Spring Greens in a Salsa Vinaigrette |
MAIN COURSE
Roasted Tenderloin of Beef Resting on a Garlic Crouton Drizzled with a Gorgonzola Brandy Cream and Topped with
Crispy Onions Parisienne Potatoes Grilled Fresh Vegetable Display French Rolls and Butter Rosettes |
DESSERT COURSE
Orange Cocunut Crème Brulee • Coffee |
| |
|
| ”ATLANTIS” |
|
FIRST COURSE
Spring Greens and Boston Bibb Lettuce with Raspberry Walnut Oil Vinaigrette, Poached Pears, Maytag Blue Cheese and Glazed Walnuts |
MAIN COURSE
Grilled 4-oz. Fillet, Glace de Viande Chilean Sea Bass, Mango Coulis Pureed Potatoes and Parsnips with Crisp
Potato Chip Colorful Vegetable Display French Hard Rolls and Butter Rosettes |
DESSERT COURSE
Chocolate Truffle Cake with French Vanilla Ice Cream on a Painted Plate with Fresh Mint Leaf Garnish Coffee |
| |
We can also customize four- and five-course menus for any size group to coincide
with the ever-changing dining trends. |
| |
Desserts |
Apple or Cherry Pie A La Mode
Apple, Peach or Cherry Crisp
Brownies or Lemon Bars
Gourmet Cookies
Variety of Miniature Desserts
Apple, Peach or Cherry Cobbler with Whiskey Sauce
Assorted Dessert Bars
Warm Chocolate Truffle Cake with Vanilla Ice Cream
Double-Chocolate Torte
Lithuanian Torte
Variety of Cheesecakes, Strawberry or Raspberry Sauce
Banana Bread Pudding, Sabayon (plus other varieties)
Chocolate Ganache Torte
Mississippi Mud Pie, Whipped Cream
Chocolate Pecan Tart with 3 Sauces
Italian Tiramisu
Angel Food Cake with Fresh Fruit (Heart-Healthy)
Strawberry Shortcake
Mousse (Chocolate or White Chocolate)
Chocolate Soufflé and other varieties
Panna Cotta
Lemon Almond Torte with Warm Berry Compote
Fresh Cranapple Tart with Ice Cream and Raspberry Sauce
Pots De Crème (Chocolate, White Chocolate, Maple Pumpkin or Key Lime)
Pecan Cranberry Tart with Caramel Sauce
Chocolate Almond Crêpe
Caramel Walnut Tart, Rum-Laced Cinnamon Cream
Lemon Chess Pie, Blackberry Compote
Crème Brulee
Caramelized Banana or Apple Purses
|
|
Desserts
Ice Cream Sundae Buffet
• Ice Cream or Frozen Yogurt • Brownies and/or Cookies • Chocolate, Caramel and Strawberry Sauces • Whipped Cream, Nuts and Cherries |
| |
ADDITIONAL INFORMATION
- Complete party-planning assistance is available, for every
aspect of arrangements – from location to entertainment
to decorations.
- Health-conscious alternatives are available upon request (e.g.,
margarine, skim milk, etc.).
- This establishment recognizes the increased risk of eating
certain raw or undercooked foods, such as ground beef, eggs,
or oysters. For your safety, we will only serve raw or undercooked
foods per individual customer order.
Custom-Designed Menus
- We can custom-design menus for any occasion on request.
Buffet Events
- Guests serve themselves.
- Seats may be assigned or guests may choose their own
seats.
- China service or disposables are appropriate.
Sit-Down Service
- Guests are served all courses at their tables.
- China service is required.
|
Availability
- Closed holidays: New Year’s Day, Easter, Memorial
Day,
Fourth of July, Labor Day, Thanksgiving, Christmas Eve and
Christmas Day.
- Parties on Sundays must be 100 people or more, or special
pricing arrangements may be made.
Delivery
- A fee of $60 is charged for all deliveries on all Saturdays and
Sundays, and before 8:30 a.m. and after 5 p.m. on weekdays.
Service Personnel
- Parties of fewer than 100 people are charged $20 per hour per
service person ($80 minimum). Parties of more than 100 are charged
20% of the food order. (Gratuity at your discretion.)
- Parties requesting bartenders are charged $20 per hour per bartender
($80 minimum).
- Parties requiring chefs on location are charged $100 per chef.
Pricing and Tax
- All prices are subject to a service charge and sales tax as required
by state law, and are subject to change.
- Visa, MasterCard, American Express and Discover are accepted.
|
|
|
