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Price includes Soup or Salad, one Entrée selection, and House dessert. All selections and counts must be received 7 days in advance, and all cancellations 48 hours prior to the event.
Soup
Choose one: Soup du Jour,
French Onion,
Pumpkin Bisque,
Italian Tomato,
Minestrone,
Chicken Vegetable or New England Seafood Chowder
Salads
Choose one:
Traditional Tossed Salad – Field greens, Sprouts, Olives, Cherry
Tomatoes and choice of dressing
Classic Iceberg Wedge – with shaved Red Onion, chopped Bacon and Ranch Dressing
Spinach Salad – with chopped Bacon, boiled Egg and Balsamic
Vinaigrette
Salad Robert - Baby Spinach Tossed with Fresh Strawberries and Raspberry Vinaigrette
Caesar Salad – Romaine Hearts, Croutons, shaved Parmesan and
Caesar dressing
Fay Salad – spring mix salad with roasted Corn, Cucumbers,
Tomatoes, Cranberries, Candied Pecans and Honey Balsamic
dressing
Asian Salad – field greens, Peanuts, Mandarin Oranges, crispy
Noodles and spicy Peanut dressing
Entrées
Choose one:
Choose two: add $2.50 per person
Choose three: add $3.50 per person
Chateaubriand Style Tenderloin of Beef – with Demi-Glace, Wild Mushroom Au Jus or Béarnaise – $42
New York Sirloin Maitre ‘D – $37
Delmonico Steak – Grilled Rib eye Steak topped with Caramelized Onions – $35
Roast Prime Rib of Beef Au Jus 10 ounce – $29 / 14 ounce – $34
Boneless Pork Loin – roasted with the Chef’s special Rub – $25
Bone-on stuffed Pork Chop – with Apples and Sausage – $28
Rosemary and Dijon Leg of Lamb – $35
Chicken Gouda – with Lobster, Smoked Gouda & Pistachios – $28
Chicken Cordon Rouge – Stuffed with Ham, Swiss Cheese & Paprika – $27
Apricot and Cranberry Stuffed Chicken – $27
Chicken Picatta or Marsala – $25
Salmon – Baked, Poached or Grilled with Champagne Dill Cream or Picatta Sauce – $31
Salmon Nicoise – Soy Marinated with Roasted Peppers and a
Teriyaki Glaze – $31
Grilled Swordfish – with Lemon Herb Butter or Tropical Fruit Salsa –
$35
Tuna Steak Dianne – Grilled Tuna on a Green Peppercorn and Madeira Cream – $35
Haddock Bella Vista – Baked with Peppers and Tomatoes and Topped with Lemon Herb Butter – $28
Crab Stuffed Sole – with Champagne Sauce – $31
Surf and Turf – grilled Chicken and Sauteed Shrimp with a Beurre Blanc Sauce – $32
Large Shrimp Scampi style served over Pasta – $34
Large Shrimp broiled Jamaican style with Jerk seasoning – $34
Desserts
Fay Club Sundae,
Strawberries Romanoff,
Bananas Foster,
Chocolate Fudge Layer Cake,
House made Carrot Cake,
Grapenut Custard,
Apple Crisp à la Mode,
Chef’s choice of Bread Pudding,
White or Dark Chocolate Mousse,
Dessert Buffet ($4 additional)
Chef’s Signature Desserts:
Fresh Baked Apple Tart with Caramel Sauce and Ice Cream,
Seasonal Cheesecake and Fruit Compote,
Berries Napoleon,
Cinnamon Chocolate Decadence ($3.00 per person)
These menus are a template for what we can do.
If you do not see what you would like, please ask.
Call (978) 345-4537 for a menu planning consultation.
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