We have included a variety of menu choices with a proposal for possible Hors d'ouevres to start off your special night. Also included is an outline of the bar and suggestions for this area. We pride ourselves on working with you to develop a menu and the logistics so that you and your guests will enjoy a delicious meal and a comfortable evening.

HORS D'OUEVRE (based on 25 person)

All menus are complete dinners that come fully and appropriately garnished.
Baked rolls, coffee, brewed decaf or tea are included.
6% tax and 20% service charge will be added to all food and liquor.

Harvest Garden Salad

Entree Selection:


~ SCROD NEW ENGLAND ~
Fresh Scrod with herb cracker crumb topping.


~ SPINACH LASAGNE ~
Layered Pasta of cheese and spinach with assortment of vegetables
topped with Marinara sauce.


~ TENDERLOIN MONTREAL ~
Grilled Tenderloin Tips seasoned with mountain herbs and spices.
Simmered with wine, baby onions and mushrooms in a light brown sauce.
Served over grilled rustic bread.

Garden Salad with Balsamic Vinaigrette Dressing

Entree Selection:


~ GRILLED CHICKEN ELIZABETH ~
Boneless Breast of Chicken with orange sauce
and white grape garni.

~ BAKED STUFFED SOLE WITH LEMON BUTTER ~
Luscious Sole Filet filled with Crabmeat stuffing and
baked with white wine and lemon butter.

~ ROAST LOIN OF PORK ~
Garlic and peppercorn "golden crusted" Tender Loin of Pork
with a Dijon Madeira sauce.

Garden Salad with Raspberry Vinaigrette

Entree Selection:


~ TENDERLOIN OF BEEF, LYON ~
Portions of Tenderloin sautéed with baby onions, succulent mushrooms,
a touch of garlic, red wine and brown sauce fill a flaky pastry shell.
Garnished with roasted tomato.

~ FILLET OF SCROD MARSEILLES ~
Scrod Loin baked in the oven with white wine and topped with a
saffron seasoned broth with julienne of vegetables.
Garnished with mussels.

~ BREAST OF CHICKEN FRANCAIS ~
Boneless Breast of Chicken lightly floured and egg battered.
Sautéed and baked in the oven with white wine and lemon juice.
Served with a natural sauce and garnished with fresh herbs.

Garden Salad with Raspberry Vinaigrette

Entree Selections:


~ PETITE FILET MIGNON ~
Centercut six ounce Prime Tenderloin Steak
cooked to order.


~ BAKED SCROD WITH SHRIMP AND SCALLOP TOPPING ~
Scrod Loin with Gulf Shrimp and Sea Scallops topped with
lemon butter and cracker crumbs,
baked with a touch of sherry.

~ CHICKEN MADRIGAL ~
Sautéed Boneless Breast of Chicken topped with mushrooms,
garlic butter and cheese, baked in the oven with sherry wine. Served on a
pool of Madeira sauce and napped with Hollandaise.



$35.95 per person

Garden Salad with Raspberry Vinaigrette
Entree Selections:


~ FILET MIGNON ~
Generous centercut Tenderloin Steak
Chargrilled.


~ GRILLED SALMON WITH LEMON BUTTER ~
Boneless darne of North Atlantic Salmon, grilled and
baked with white wine and lemon butter.


~ VEAL MARSALA ~
Tender scallops of Milk Fed Veal sautéed with a touch of garlic,
tomato and Marsala wine.
Baked tender with a topping of cheese.

~ PRIME RIB OF BEEF ~
$27.95 per person
~ SLICED TENDERLOIN OF BEEF ~
Market Price
~ TENDERLOIN and LOBSTER ~
Market Price
~ TENDERLOIN and SHRIMP ~
Market Price

You may also wish to consider an appetizer prior to your dinner and
we would be happy to assist you in this selection.

May we suggest some special

HARVEST STATION RECEPTION
Cocktail Hour: For 150 guests

Jumbo Fantail Shrimp Cocktail with Garnish @ Market Price

STATIONS

~ PASTA STATION ~

Fettuccini in Pesto Cream and Tortellini with Marinara Sauce
Accented by fresh tomatoes and
grated parmesan cheese.


~ CARVING STATION ~

Roast Sirloin of Beef carved tableside,
served complete with a host of garnishments
and sauces: stone ground mustard, horseradish sauce, au jus,
and sautéed mushrooms. We will also serve this station
with Roasted Red Bliss Potatoes.


~ SALAD STATION ~

Garden Salad, Caesar salad, Grilled Vegetable Salad,
Artistic Fresh Bread Display,
and Herb butter.

[ Functions Page ] [ Conference Page ] [ Wedding Page ]

[ Main Page ]






 © by The Harvest, All Rights Reserved
  Site design by Pomfret Computer Technologies