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. ~