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FEDERAL RESERVE            BACK

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Choose your Menu by clicking on your choices.
Once you have chosen all the items return here by clicking Go Back.

When done click Submit. 

 

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Luncheon Menu

Pick any complete Three Course Meal - $28 per person.
Pick a 2 Course Meal - $24 per person

Pick any 1 Course Meal - $21 Per person
20 guest minimum
Plus Beverages , 5% Service Charge, 18 % Gratuity, Supervision & Staffing, 8% Tax
A/V available - please inquire.
       
       Select One to serve as First Course

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Soup   Go Back
      All of our soups are homemade from fresh ingredients.

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Tomato Bisque

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Sweet Corn Chowder

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Cream of Wild Mushroom

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New England Clam Chowder

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French Onion with Melted Cheese Crouton

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Salad     Go Back

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Mesclun Greens with Crunchy Herbed Croutons & Raspberry Balsamic Vinaigrette

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Baby Spinach with Sliced Mushrooms, Bacon & Balsamic Vinaigrette

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Caesar Salad with Herbed Croutons, Capers, Olives & Shaved Romano Cheese
   

 

Marinated Artichoke Hearts served on Bed of Field Greens with Pot au Feu Vinaigrette

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Salad to be preset on Tables

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  Select One

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French Crepes ~ A House Specialty

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French Crepes with Savory Filling and Sauce Supreme

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Beef & Portobello Mushroom

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Chicken, Spinach & Mushroom

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Shrimp & Peapods

 

  

 

 
      Classic Caesar Entree Salad Topped with
    Sliced Tenderloin Caesar
    Grilled Chicken Caesar
    Seared Whole Shrimp Caesar
    Broiled Atlantic Salmon Caesar
       

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Beef

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Petite Filet Mignon Charcoal Grilled with Béarnaise Sauce - Add $5

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Petite Sirloin Steak au Poivre
       

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Chicken

      Breast of Chicken seared with Portobello Sauce

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Chicken Breast Charcoal Grilled with Sage Butter

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Chicken Breast Florentine with Seasoned Spinach and Beurre Blanc

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Boneless Breast of Chicken with Capers, Lemon, Butter & White Wine

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Boneless Chicken with Tomato, Basil, Garlic, White Wine and Artichoke

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Salmon ~ Shrimp ~ Scallops ~ Swordfish

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Fresh Scrod Baked with Fine Herbs and a Light Lemon Butter Crumb Crust

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Atlantic Salmon Filet Broiled with Lemon-Lime Butter

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Filet of Sole Amandine with Slivered Almond Sauce

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Swordfish Steak Grilled with Shallot, Garlic and Parsley Butter

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Shrimp Provencal with Garlic, Olive Oil, Tomato, Basil & White Wine

      Shrimp & Scallops Broiled with Bacon Horseradish Cream Sauce
       
      Vegetarian
    Penne Pasta Tossed with Grilled Vegetables, Olive Oil, Rosemary, Lemon & Garlic
    Fettuccini Primavera Tossed with Light Cheese Sauce
    Vegetarian Cassoulet ~ Assorted Garden Vegetables Baked in a light crumb crust
    Assorted Steamed Vegetables Served Over a Bed of Couscous

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Pasta    

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Penne Tossed with Grilled Vegetables, Basil, Olive Oil, and Marinara Sauce

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Penne, Shrimp, Capers, Lemon, White Wine and Butter

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Bowties with Chicken Breast, Alfredo Sauce, Broccoli, Bacon & Mushrooms
       

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Garden Vegetables - Select One    

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Green Beans Amandine with Slivered Almonds

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Glazed Carrots with Honey & Ginger

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Broccoli or Cauliflower au Gratin

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Asparagus Spears with Lemon Butter

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Summer Squash & Zucchini with Dill Butter

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Potatoes ~ Rice  ~ Etc… Select One
      Gratineed Potatoes with Cream & Cheese

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Garlic Mashed Potatoes

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Herbed Oven Roasted Red Bliss Potatoes
      Rice Pilaf 

 

  

 
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     Select One      Go Back

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Petite Pot de Chocolate Dense Rich Chocolate Pudding with Whipped Cream

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Crème Celeste ~ Set Brandied Cream with Strawberry Sauce

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Fresh Fruit Crepes with Brandied Cream Filling

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 Banana Rum     Chocolate Sauce    
 Strawberry       Apple Cinnamon  
 Grand Marnier Fresh Seasonal Fruit     

       

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Chocolate Torte with Fresh Whipped Cream
         

 

  

 

 

Time Line and Schedule for Event

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   Doors Open

 

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   Reception / Cocktail hour

 

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   Stations Open /Close

 

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   Seated Meal

 

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   Toast

 

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   Auction

 

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   Entertainment

 

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   Speaker / Presentation

 

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   Drop off items for event.

  

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   Guest of Honor surprise arrival

 

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   Entertainment set up