The Vintage Room

Appetizers and hor d`oeuvres

Brick Oven Baked Pies
Pepperoni and Cheese $8
Vintage Specialties $10

Triage of Bruschetta
.50 Cents per Piece

Mini Crab Cakes
$5 per person
based on six crab cakes per person

Beef Satay
.75 cents per Piece
Thinly sliced steak skewed and smothered in an Indonesian peanut
marinade, grilled to perfection

Crab Dip
Our special blend of crab cream cheese and spices
20-25 people
$65

Cheese Tray
$3 per person

Vegetable Platter
Serves 25 people
$50

Antipasta Platter
$3 per person

Stuffed Mushrooms
Crab stuffed $6 per person
Florentine stuffed $4 per person

Hummus and toritilla chips
Creamy blend of pureed chickpeas, garlic, sesame paste and olive oil
Serves 25
$55

Entrees
all entrees are served buffet style and include chef choice starch and vegetable
salad may be added for an additional charge of $1.50

Organic Chicken Breast Dishes

Prosciutto wrapped chicken
Thinly sliced prosciutto wrapped around a tender chicken breast with
a smoked bacon cream sauce

Chicken Picatta
Chicken breast pounded thin with a lemon caper butter sauce

Chicken Marsala
With sauteed wild mushrooms and rich
Marsala wine sauce

Chicken Cacciatore
Italian breaded chicken breast with an olive
mushroom tomato sauce

Chicken with roasted garlic and herbs
Slowly braised in red wine with a light roasted garlic and herb sauce

Pork Tenderloin

Pork Marsala
With sauteed wild mushrooms and rich Marsala wine sauce

Jamaican Jerk
Dry rubbed, seared, and roasted to perfection with a fresh jerk sauce

Pork a al Normande
Roasted pork tenderloin with an apple cider cream sauce

Pork Piri Piri
Roasted pork loin with a spicy Portugal pepper sauce

Lemon Pepper Pork
Roasted pork with a lemon, cracked black peppercorn,
and butter sauce

Beef Tenderloin

Tenderloin Cognac
pepper seared with a courvoisier cream sauce

Tenderloin Chianti
Pepper seared with a rosemary chianti cream sauce

Tenderloin and Wild Mushrooms
Beef tenderloin with a wild mushroom cream sauce

Tenderloin a la Roquefort
Beef tenderloin with a blue cheese cream sauce

Tenderloin a la Bordeaux
Beef tenderloin with Bordelaise sauce

Tenderloin with Horseradish sauce
Beef tenderloin with Horseradish cream sauce