|
Price
includes Soup or Salad (both for $2.50 per person additional),
one Entree 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: |
Salads
Choose one: |
|
| |
Soup du Jour |
Traditional Tossed
Salad: |
field
greens, Sprouts, Olives, Cherry Tomatoes, & choice
of dressing |
| |
French Onion |
Classic Iceberg Wedge: |
with shaved Red Onion, chopped Bacon & Ranch
Dressing |
| |
Lobster Bisque |
Spinach Salad : |
with chopped Bacon,
boiled Egg, & Balsamic Vinaigrette |
| |
Italian Tomato |
Salad Robert: |
Baby Spinach Tossed with Fresh Strawberries &
Raspberry Vinaigrette |
| |
Minestrone |
Caesar Salad: |
Romaine Hearts,
Croutons, shaved Parmesan, & Caesar dressing |
| |
Chicken Vegetable |
Fay Salad |
spring mix salad w/
roasted corn, cucumbers, tomatoes, cranberries,
candied pecans, and honey balsamic dressing |
|
New England
Seafood Chowder
|
Asian Salad |
field greens, peanuts, mandarin oranges, crispy
noodles and spicy peanut dressing |
| |
Pumpkin
Bisque |
Antipasto: |
($1.75
additional pp)
|
| |
|
| |
Entrees
Choose one:
Choose two: add $2.50 per person
Choose three: add $3.50 per person
|
| |
Chateaubriand Style Tenderloin of Beef (Filet
Mignon) - with Demi-Glace,
Wild Mushroom Au Jus or Béarnaise - $34 |
| |
New York Sirloin Au Poivre -$29 |
| |
Delmonico Steak-Grilled Rib eye Steak topped with
Caramelized Onions - $29 |
| |
Roast Prime Rib of Beef Au Jus 10 ounce - $27 / 14
ounce - $29 |
| |
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 Roulade - $31 |
| |
Chicken Gouda - with Lobster, Smoked Gouda &
Pistachios - $7 |
| |
Chicken Cordon Rouge - Stuffed with Ham, Swiss
Cheese & Paprika - $25 |
| |
Apricot and Cranberry Stuffed Chicken - $25 |
| |
Chicken Picatta or Marsala - $25 |
| |
Salmon - Bkd., Poached or Gr. w/ Champagne Dill
Cream or Picatta Sauce - $28 |
| |
Salmon Nicoise - Soy Marinated with Roasted Peppers
and a Teriyaki Glaze - $28 |
| |
Grilled Swordfish with Lemon Herb Butter or Tropical
Fruit Salsa- $29 |
| |
Tuna Steak Dianne-Grilled Tuna on a Green Peppercorn
and Madeira Cream-$29 |
| |
Haddock Bella Vista - Bkd. w/ Pep. & Tom. & Topped
w/ Lem Herb Butter - $27 |
| |
Crab Stuffed Sole - with Champagne Sauce - $29 |
| |
Surf & Turf – Grilled Chicken & Sauteed Shrimp with
a Beurre Blanc Sauce - $28 |
| |
Large shrimp scampi style served
over pasta - $29 |
| |
Large shrimp broiled Jamaican
style w/ jerk seasoning - $29 |
| |
|
| |
Desserts |
Chef’s Signature Desserts |
| |
Fay Club Sundae |
Fresh Baked Apple Tart with Caramel Sauce & Ice
Cream |
|
Strawberries Romanoff |
Seasonal Cheesecake and Fruit Compote |
| |
Bananas Foster |
Berries Napoleon |
| |
Chocolate Fudge Layer Cake |
Cinnamon Chocolate Decadence ($2.00pp) |
| |
House made carrot
cake |
|
| |
Grapenut Custard |
|
| |
White or Dark Chocolate Mousse |
|
| |
Apple crisp a la mode |
|
| |
Chef's choice bread
pudding |
|
| |
Dessert Buffet ($2.50pp) |
|
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. |
