Dinner Entrées

Smoked Bacon and Spinach Salad with Balsamic Vinaigrette
GINGER CHARED SALMON SERVED WITH BLACK PEPPER MASHED POTATOES
Fresh Seasonal Vegatables
$29 per guest

Seasoned Greens and Cream Pepper Dressing
BLACK ANGUS STRIP STEAK
Garlic Red Skin Mashed Potatoes
Sautéed Seasonal Vegetables
$34 per guest

Red Oak Salad
THE BERKELEY'S SCALLOP MOUSSE CRAB CAKES
With a Creamy Crab Risotto Sauce, European Butter and Capers
Sautéed Seasoned Vegetables
$39 per guest

Market Salad with Local Vegetables with a Lemon Pepper Dressing
BEEF TENDERLOIN AND BERKELEY CRAB CAKE WITH A DIJON MUSTARD BUERRE BLANC
Sautéed Seasonal Vegetables
$43 per guest

Field Greens with local vegetables
ROASTED ATLANTIC SALMON AND FILET MIGNON
Fingerling Potatoes Maison
Sautéed Seasonal Vegetables
$38 per guest

Mixed Greens with Shallot Vinaigrette
CRISPY SEA BASS
Fingerling Potatoes Maison
Sautéed Seasonal Vegetables
$39 per guest

Fresh Mozzarella and Tomato with Bail oil & Balsamic vinaigrette
HERB ROASTED BREAST OF CHICKEN WITH Caper Buerre Blanc
Gremolata Potatoes
Sautéed Seasonal Vegetables
$27 per guest

Field Green Salad with a Shallot Vinaigrette
SMOKED FILET MIGNON SEARED IN GOOSEFAT
Merlot Sauce
Aloutte Potatoes
$43 per guest

House Salad with Local Vegetables with a Lemon Pepper Dressing
FRENCH LAMB CHOP WITH FONDENT LAMB
Mashed Potatoes
Sautéed Seasonal Vegetables
$45 per guest

All of the above are served with Oven Fresh Bread, One of our Signature Appetizers, One of our Signature Desserts, Freshly Brewed 100% Colombian Coffee, Decaffeinated Coffee, Iced Tea and Assorted Hot Tea

To print or save all of the menus in one PDF document, please select the file below: (Requires Adobe Acrobat Reader)
BANQUET MENUS.pdf