Carriage House Restaurant, Rye NH
Open 7 Nights

Banquets & Catering

Enjoy a scenic drive along the New Hampshire seacoast just minutes from Portsmouth and Hampton Beach. Experience professional service in our well appointed private meeting rooms. For any occasion, We have an ideal setting at Rye Beach.

  • Rehearsal Dinners, Social gatherings, Business Meetings, Holiday Parties, Professional Business Services (audio/visual equipment)
  • Custom menus available. Lobster, Fresh Daily Fish, Pasta & Natural Beef

 

BANQUET MENU

HORS D’OEUVRES (choose six to ten)

COLD

  • Hummus with vegetables & pita
  • Smoked salmon plate
  • Nori rolls
  • Fresh fruit & cheese
  • Country style pate’
  • Shrimp cocktail
  • Grilled antipasti
  • Mini bouchees with creme fraiche, salmon caviar & chive

HOT

  • Crab cakes
  • Oysters rockefeller
  • Clams casino
  • Baked brie with glazed fruit
  • Scallops wrapped in bacon
  • Marinated grilled lamb chops
  • Mellon pancetta
  • Shrimp & scallop stuffed mushroom caps
  • Beef or chicken satay
  • Artichoke dip
  • Sundried tomato bruschetta

SALADS (choose one)

  • Caesar
  • Carriage House Salad
  • Chilled cucumber with poppyseed vinaigrette
  • Water cress with pear, sugared pecans & gorgonzola
  • Baby Spinach with dried fruit & toasted pecans
  • Sicilian Tomato & Onion (seasonal)
  • Fire-Roasted Red Pepper

ENTREES (choose two to four)

buffet or plated

Grilled N.Y. Sirloin or Filet Mignon: Choice of following sauce: gorgonzola rosemary butter, au poivre, béarnaise, roasted garlic & wild mushroom demi

Pan Roasted Veal Rib: with roasted shallots, wild mushroom marsala sauce

Veal Pasquale: pounded veal with proscuitto, provolone, spinach with a wild mushroom demi

Rack of New Zealand Lamb: with a shallot, garlic, rosemary demi

Shrimp, Scallop & Swordfish Brochette: served with a honey, lime & fresh rosemary glaze

Salmon en Papillote: fillet of salmon poached with julienne vegetables & fresh tarragon in parchment paper

Haddock Della Casa: baked haddock with white wine, tomato, herbs & julienne vegetables finished with a zesty salsa verde

Grilled or Broiled Catch of the Day: (swordfish, yellow fin tuna, halibut or sole) chef’s choice of sauce.

Sundried Tomato Scampi: shrimp sauteed with garlic, sundried tomatoes, capers, chablis & lemon

Roast Breast of Pheasant: chef’s choice of sauce

Statler Duck Breast: choice of: raspberry onion glaze or cognac orange honey peppercorn

Chicken Pasquale: breast of chicken wrapped around prosciutto, spinach & provolone finished with a wild mushroom anise seed demi.

Chicken Sardinia: with roasted red pepper, basil & feta cheese with a lemon caper white wine beurre blanc

Chicken Curry: Sauteed chicken with mango chutney, madras curry powder & cream served over wild rice pilaf

VEGETARIAN OPTIONS

  • Penne Giardiniera
  • Vegetable Curry over wild rice pilaf
  • Szechuan Stir-fried vegetables with linguine
  • Tortellini with grilled vegetables, goat cheese & garlic, sage butter.

DESSERT (choice of two)

  • Tirimisu
  • Sorbet with Fresh Seasonal Fruit
  • Marscarpone & fresh berry parfait (seasonal)
  • Fresh Strawberries with brown sugar & sour cream (seasonal)
  • Seasonal cheesecake with assorted fresh berries
  • Flourless Chocolate Cake with Raspberry Coulis

Note: We can only accommodate buffets on weekends June thru October.

~ Please inquire about any other preferences, these are only a few of the things we are offering. We will do our best to accommodate your needs. ~