| Our Menu: | Breakfast | Lunch | Business Lunch | Formal Dinner | Pastry List |
| Portfolio: | Breakfast | Lunch | Appetizers | Salads/Sandwiches | Catering |
Formal Dinner Menu
APPETIZERS
THAI VEGETABLE SPRING ROLL
Fresh Thai Vegetable Strips Wrapped in Rice Paper, Passed with an Apricot Soy Sauce
TIGER SHRIMP COCKTAIL
Tiger Shrimp (U-12) Poached in Spiced Shrimp Broth with Lager Beer. Presented with Tangy Cocktail Sauce and Lemon.
KONA CRAB CLAW
Australian Kona Crab Claw Filled with a Tiger Shrimp Mousse. Lightly Breaded with Panko and Deep Fried. Passed Hot with a Spicy Chili Remoulade.
MELANGE OF MELON
Fresh Cut Assorted Melon Marinated in 25-year-old Balsamic Vinegar with Fresh Mint. Individually Presented on a Bamboo Skewer.
GREEK HUMMUS
Traditional Chick Peas, Garlic, and Tahini. Placed in a Cucumber Cup.
BEEF TENDERLOIN
Sliced Seasoned Beef Tenderloin with Toasted Sourdough and Bleu Cheese Crumble.
LOBSTER POT STICKERS
Maine Lobster Meat Blended with Fresh Herbs and Spices Folded into Wonton Skins, Sautéed in Sesame Oil, and Served with a Pineapple Apricot Chipotle.
LOBSTER CLUB
Fresh Lobster Salad with Field Greens and Virgin Olive Oil. Served with Brioche and Garnished with Saffron Cream and fresh Tarragon.
VEGETABLE NAPOLEON
Fresh Roma Tomatoes and Mozzarella Cheese Layered Between Italian Focaccia Bread.
PARMESAN CUP
Crispy Parmesan Filled with Sliced Prociutto, Sun-Dried Tomatoes, and Goat Cheese.
SOUTHWESTERN CHICKEN
Strips of Seasoned Chicken Breast Dusted Cajun Style with Fresh Mozzarella. Served with Roasted Red Pepper and Basil Pesto.
SMOKED SALMON
Norwegian Sliced Smoked Salmon with Caper and Dill Cream Cheese, Served on a Toast Point.
STUFFED SHIITAKE RISOTTO
Arborio Rice Cooked with Shiitake Mushrooms and Fresh Herbs, Filled with Mozzarella Cheese.
BEEF CARPACCIO
Sliced Cured Beef with Fresh Greens and Shaved Asiago, Served on a Crostini.
SUSHI DISPLAY
Assorted Individually Sliced Fresh Sushi Nicely Displayed in a Japanese Fishing Boat, Served with Assorted Sauces and Soy.
BRUCHETTA
Vine Ripened Roma Tomatoes with Basil Pesto and Virgin Olive Oil, Served on a Crispy Baguette.
SHRIMP SCAMPI
Tiger Shrimp Sautéed with Garlic Butter, Shallots, and Fresh Herbs, Tossed with a White Wine Lemon Beurre Blanc. Served Individually in a Miniature Glass with Garlic Toast.
THAI BEEF
Thai Beef Seasoned Asian Style with Green Papaya Salad. Served in a Crispy Fried Wonton Cup.
HONG KONG SPOON
Fresh Gorgonzola Cheese Wrapped in Prociutto and Placed in a Fried Wonton Spoon with a Balsamic Vinegar Reduction.
MONTE CRISTO
Individual Bite Sized Classic with Black Forest Ham, and Swiss Cheese. Egg Battered and Grilled, then Dusted with Powdered Sugar.
SEASONED ROAST BEEF
Tender, Thin Sliced Roast Beef Wrapped with French Brie, Served with a Toasted Brioche Point.
STUFFED FIGS
Fresh Figs Stuffed with an Italian Mascarpone Cheese with Fresh Toasted Almonds and Bee Honey.
Salads
Classic Caesar
Prepared with crisp romaine lettuce, shaved parmesan, toasted herb croutons and traditional caesar dressing
Far East
Bitter greens with mandarin oranges, green onions, crispy fried wontons, and roasted cashews. Served with ginger soy vinaigrette.
Strawberry Italiana
Fresh hulled sweet strawberries folded with Grand Marnier, Italian Mascarpone Cheese, yogurt and fresh mint.
Broccoli Floret
Tender broccoli florets with golden raisins, cured maple bacon, red onions and roasted cashews. Dressed with a chipotle mayonnaise
Waldorf Sald
Frissee Lettuce, Apples, Celery, Caramelized Walnuts. Dressed with a light Mustard Aioli.
Caprese
Vine ripened sliced tomato, fresh mozzarella cheese and fresh basil. Lightly dressed with 50-Year Old Balsamic Vinegar and virgin olive oil.
Spinach Leaves with Balsamic Citrus
Baby spinach leaves, chives, Macona Almonds, balsamic oranges and strawberries with feta cheese. All tossed with a raspberry vinaigrette.
California Field Greens
A Blend of Soft and Bitter Greens With Candied Walnuts, Shaved Fennel Asparagus tips, Boiled Eggs and Avocado. All Tossed with a Citrus Herbed Vinaigrette.
Anti-Pasta Salad
Prosciutto, Dried Salami, Smoked Ham, Marinated Vegetables, Sun-Dried Tomatoes, Buffalo Mozzarella, Green and Black Olives and Marinated Artichokes Hearts. All nicely arranged in a Classical Italian serving dish.
Pastas
Caribbean Jerk Chicken with Bow Tie
Caribbean Style Chicken Breast With fresh Asparagus Tips, Mushrooms, Toasted Pine Nuts and Fresh Herbs. Tossed with A Creamy Parmesan Cheese Sauce and Bow Tie Pasta. Served Chilled.
Summer Pasta
Penne shells with artichoke hearts, roasted garlic, sun-dried tomatoes, Kalamata Olives and fresh basil. All tossed with virgin olive oil and balsamic vinegar. Served Chilled.
LOBSTER MAC & CHEESE
Sautéed Fresh Maine Lobster, Sun-Dried Tomatoes, Artichokes and Black Truffle. All tossed with a Mascarpone White Truffle Sauce and spooned over Orrchettie Shells. Served Hot With Garlic Bread. This Item Can Be Prepared from Your Kitchen or Prepared to Order on a Separate Action Station by our Chefs.
TRI-COLOR TORTELLINI
Prepared to Order with House Marinara and Fresh Basil. Assorted Focaccia to be Offered.
ITALIAN SAUSAGE AND MEATBALLS
Homemade Marinara Sauce with Italian Sausage and Meatballs. Served Over Your Choice of Pasta with Shaved Parmesan Cheese and Garlic Bread.
ENTRÉES
DRY RUBBED FILET MIGNON
Chicago's Stockyard Finest Black Angus Choice Select Filet, Dry Rubbed and Seared. Carved to Order by Our Chef's, with a Black Peppercorn Bordelaise and a Wild Mushroom Beurre Blanc. Served with Garlic Rolls, Focaccia, and Fresh Baked Italian Breads.
CHICKEN PICATTA
Boneless Chicken Breast Sautéed with Fresh Herbs, Lemon and Capers. Served with a White Wine Butter Sauce
CHILLED KING SALMON
Atlantic King Salmon Poached in a White Wine Fish Broth. Served with Dill Remoulade on a Bed of Sliced Marinated Cucumber
ASIAN CHICKEN
Pan Seared chicken Breast with Thai Vegetables and Roasted Cashews. Served with Ginger Sesame Soy.
FILET OF BEEF WITH TIGER PRAWNS
Chicago's Premium Filet Seasoned, Pan Seared, and Finished with Tarragon Butter. Prawns are Sautéed with Shallots, Garlic, Fresh Basil, White Wine, and Lemon. Served with Shiitake Mushroom Risotto.
CHILEAN SEA BASS or ATLANTIC SALMON
Seasoned and Pan Seared. Served with a Shiitake Mushroom Risotto.
Sides
Garlic Mashed Potatoes
Risotto (Shiitake Mushroom, Italian Cheese, or Vegetable)
Asiago Creamed Potatoes
Steamed Rice
Fire Roasted Herb Red Bliss Potatoes
Fresh Harvest Seasonal Fresh Vegetables with Garlic Butter
Asian Stir Fry- Assorted Thai Vegetables with Citrus Glaze
Fruit and Cheese
FRESH FRUIT
Seasonal vine Ripened Stone Fruit and Berries. Displayed with Yogurt and Vanilla Sauce.
CHEESE
Selections of Gorgonzola, Roquefort, Sage Dergy, Saga Blue, Smoked Cheddar, Goat, and Gouda. Presented on Wood Planks with Fresh Compotes and Surrounded with Fresh Fruit Displays.
Beverages
JUICE
Fresh Squeezed Orange, Grapefruit, Apple, and Pomegranate Juice
COFFEE
Fresh Brewed Kona Regular and Decaf Coffee. Displayed in Polished Urns with Fresh Cream, Rock sugar, White Chocolate Shavings and Cinnamon Bark.
WATER
We Offer Both Regular and Sparkling Bottled Water for Your Guests. Displayed with Fresh Sliced Lemons and Limes.
VANILLA BEAN LEMONADE
Our House Specialty Made with Real lemons and Vanilla Beans. Displayed in a Glass Dispenser for you Guests to Enjoy.
OPEN PREMIUM BAR SERVICE
Includes Grey Goose and Kettle One vodka, Jack Daniels and Seagrams Whiskey, Captain Morgan and Castillo Rum, Herr-Adura Silver Tequila, Tanqueray and Bombay Gin, Dewar's White Label Scotch and Noilly Prat Dry Vermouth. Paoletti Cabernet Sauvignon (2001 Napa Valley) La Crema Chardonnay, and Veuve Clicquot Champagne.
OPEN SOFT BAR SERVICE
Includes Imported and Domestic Beer, Cabernet, Merlot, Chardonnay, and White Zinfandel. Bottled Sparkling and Mineral Water and Assorted Sodas with Lemon and Lime.
ICED TEA AND SODA
Sun Iced Tea and Assorted Soda.
WINE, BEER & CHAMPAGNE
Cabernet Sauvignon, Merlot, Chardonnay and White Zinfandel. Imported & Domestic Lager and Lite Beer. Veuve Clicquot or Mumms Champagne.
Desserts
BANANA FLAMBE
Sliced Bananas Sautéed in Brown Sugar and Butter then Flamed with Spiced Rum and Served Over Vanilla Bean Ice Cream
CHERRIES JUBILEE
Whole Bing Cherries Sautéed with Butter and Brown Sugar, Flamed with Cognac and Served Over Vanilla Bean Ice Cream.
MINI PASTRIES
We have a wide selection of mini pastries to choose from. Please ask for details.
