FOX HILL INN SOCIAL EVENT PACKAGE

Transcription

1 FOX HILL INN SOCIAL EVENT PACKAGE Private Landscaped Garden Areas for your Guests A Dedicated Event Coordinator for Pre-Event and Day-Of Coordination A Private Suite with Refreshments for Guest of Honor Five Hour Open Bar Service with Premium Brand Liquor & Beer Bottles of Red & White Wine on Every Table Selection of Six Butler Passed Hot & Cold Hors d oeuvres Display of Seasonal Fruits, Crudités & Cheeses and Hot Chaffered Samplers Four Course Plated Dinner Service or Gourmet Buffet Choice of Dessert Choice of Table Linen and Coordinating Napkin Colors Seating Cards & Directional Cards for Inclusion in Invitations Centerpieces of Hurricanes and Votive Candles A deposit of $1,000 secures your date at the time of contract. Patty Finnegan, General Manager pf@thefoxhillinn.com

2 COCKTAIL HOUR hand passed hors d oeuvres. select six Hebrew National Franks in a Blanket with Mustard Spanakopita with Sambuca Honey Mini Chesapeake Bay Crab Cakes with Remoulade Sauce Shaved Duck with Asian Slaw on Crispy Wonton Vegetable Spring Roll with General Tso Sauce Lobster Corn Fritters with Spicy Chipotle Mayo Pepper Crusted Sirloin with Horseradish Aioli Beef Empanadas with Salsa Sour Cream Mini Corned Beef Reubens with Whole Grain Mustard Antipasto Skewer with Olive, Sundried Tomato, Artichoke & Mozzarella Cucumber Rounds with Lump Crab and Crème Fraiche Brie Wrapped in Phyllo with Raspberry Sauce Chicken Sate in a Spicy Peanut Sauce Brown Sugar Glazed Scallops Wrapped in Bacon Fried Goat Cheese Medallions in a Raspberry Balsamic Glaze Risotto Frito with Sauce Marinara Crispy Potato Pancake with Kielbasa and Apple Slaw Sesame Chicken with Orange Mustard Sauce Chilled Mango Mini Mousse Cup Tomato Bruschetta on Crostini Clams Casino Chicken Alaska Asparagus in Phyllo INTERNATIONAL STATION Array of Mediterranean Salads and Dips Chef s Choice of Hot Chaffered Items Local & Imported Cheeses, Crudités, and Seasonal Fruits

3 COMPOSED SALAD combination appetizer and salad dish. pre-set select one Chicken Caesar Salad with Julienned Chicken with Parmesan Cheese Antipasto Salad with Selection of Cured Meats with Marinated Vegetables Vine Ripened Tomato with Fresh Mozzarella, Focaccia and Extra Virgin Olive Oil Mixed Field Greens with Cranberries, Walnuts, Apple, and Goat Cheese in a Raspberry Vinaigrette Mediterranean Grilled Shrimp over Mixed Greens OR APPETIZER select one Seasonal Soup Baked Chesapeake Bay Crab Cake with Roasted Red & Yellow Pepper Coulis Tri-Color Ravioli, Torteloni, Orecchiette or Penne Pasta. Accompanied by your choice of sauce: Fresh Tomato Basil, Alfredo, A la Vodka, Bolognese, or Creamy Pesto Sauce SALAD select one Traditional House Salad with Balsamic Dressing Classic Caesar Salad with Shaved Parmesan Spinach Salad with Bacon Dressing

4 ENTREES select two or three Dishes can be adapted to accommodate food allergies. FILET MIGNON Served with Spinach Mashed Potato and a Madeira Demi Glace CLASSIC SURF & TURF 6 oz. Maine Lobster Tail* with Clarified Lemon Butter Petite Filet Mignon with Spinach Mashed Potato and a Madeira Demi Glace *Additional Charge at Market Price. RACK OF LAMB Coated in a Mustard & Nut Crust, Served with Spinach Mashed Potato and a Duo of Creamy Garlic Sauce & Raspberry Balsamic Reduction GRILLED SWORDFISH STEAK Served with Lemon Scented Basmati Rice, Topped with Mango Salsa POACHED ATLANTIC SALMON Topped with a Tomato, Asparagus & Buerre Blanc Sauce on a Risotto Cake. SEAFOOD VOL AU VENT Puff Pastry Pouch filled with Jumbo Shrimp, Scallops, Maine Lobster and Crabmeat in a Creamy Sauce RED SNAPPER ROULADE Steamed in Fresh Herbs, Stuffed with Julienne of Vegetables, Served on Rice Pilaf Topped with Red Pepper Puree

5 MAHI MAHI Baked Boneless Filet of Mahi-Mahi Topped with a Blend of Tropical Fruits in a Buerre Blanc Sauce SEARED MARINATED DUCK BREAST Marinated in Soy, Teriyaki and Ginger with Rice Noodle Salad CHICKEN BREAST PICATTA Sautéed with Lemon, White Wine, Capers and Butter, served with Rice Pilaf CHICKEN OSCAR Baked Chicken Breast stuffed with Asparagus, topped with Hollandaise Sauce, Sun Dried Tomatoes and Lump Crab Meat, served with Rice Pilaf CHICKEN NORMANDY Served with a Tower of Grilled Apple and Bread Stuffing, Topped with Cherry Infused Demi Glace CHICKEN MARSALA Herbed & Sautéed Chicken Served with Roasted Seasonal Vegetables CHICKEN EN CROUTE Stuffed with Prosciutto, Provolone and Spinach, Baked in Puff Pastry Served with Sauce Espagnole ROASTED VEGETABLE TOWER Seven Layers of Roasted Marinated Vegetables Served on Creamy Polenta

6 DESSERT select one (plated or celebration cake) Signature Trio: Mini Cheesecake, Flourless Chocolate Torte, and a Chocolate Dipped Strawberry Black Forest Shortcake with Cherries & Whipped Cream Pumpkin Spice Bundt Cake with a Walnut, Apple, Raisin & Cinnamon Compote and Caramel Sauce Ginger Cake with a Cranberry, Orange & Nut Compote, with Caramel Sauce and Whipped Cream CAKES Chocolate Marble Yellow White Lemon Funfetti Carrot* Spice* FILLINGS White Chocolate Mousse Dark Chocolate Mousse Strawberry Mousse Raspberry Mousse Raspberry Preserves Cream Cheese Custard Cream Cannoli Cream* Red Velvet* *Additional $1 per person *Additional $1 per person