Soups:
Mushroom Bisque
Cream of Potato Leek
Cream of Asparagus or Broccoli
Cream of Chicken with Barley & Shiitake Mushrooms
Creamy Tomato with Spinach & Pasta
Minestrone
Pastas:
Fettuccini with Pesto Cream and Fresh diced Tomatoes
Nest of Fettuccini in Rosemary Cream Sauce
Pappardelle Pasta with Sun-Dried Tomato
Salads:
Caesar Salad A La Cave
Mediterranean Salad
Romaine Lettuce Hearts of Palm, Mandarin Oranges in Basil Vinaigrette
Poultry
Cornish Hen: with bacon sage stuffing and pommes frites over Madeira Wine Sauce
Duo of Chicken ala Cave:
twin breast of chicken one with white sherry cream sauce and wild mushrooms the other with Madeira wine sauce and Shiitake Mushrooms
Chicken Roulade Florentine: Lightly breaded breast of chicken stuffed with spinach & Boursin cheese fanned over Apricot Sauce
Chicken Piccata: Scaloppini sautéed with white wine, lemon, shallots, and capers
Beef
Roasted Pork Loin: with Cajun gravy
Filet Mignon: 6oz center cut tenderloin of beef broiled and served with Bordelaise Sauce
Rib eye Steak: 10oz boneless Rib eye grilled and served with garlic butter
Beef Bourguignon: Braised beef in Burgundy wine with mushrooms pearl onions and peas
served over Pappardelle pasta
New York Strip Steak: 10oz and broiled to perfection with au jus
Combination Plate
Traditional Duo: 5oz Filet Mignon sautéed in a Madeira wine sauce with Shiitake mushrooms with Breast of chicken sautéed in a white sherry cream sauce, wild mushrooms, and shallots
Can also Pair Salmon or Chilean Seabass with the Filet
Seafood
Filet of Salmon: Pan seared and served with Champagne Tarragon Sauce
Broiled White Fish: Athenian style with lemon and oregano
Filet of Sole: lightly floured and sautéed served with boiled potatoes, carrots and Tartar sauce
Orange Roughy St. Germaine: Broiled Filet of Orange Roughy with a seasoned breadcrumb crust and
presented with Bearnaise Sauce
Linguini with Shrimp and Broccoli: Linguini tossed with garlic, sautéed shrimp and broccoli florets in a
Pesto cream sauce
Vegetarian
Grilled Vegetable En Croute: Marinated seasonal vegetables grilled and baked in a flakey puff pastry
on tomato sauce
Vegan
Roasted herb crusted tomato with grilled Napa Cabbage, asparagus, carrots, zucchini, squash, Shiitake mushrooms and quinoa with Balsamic glaze
Children’s Meal
Chicken Fingers
with French fries
Desserts:
Fallen Chocolate Souffle
Trio of Italian Gelato (Vanilla, Chocolate, Strawberry)
Cheesecake Martini
Whipped Chocolate Mousse
Crepes with Fresh Fruit
Tiramisu
White Chocolate Mousse Cake
Lemon Chiffon Cake
Beverage Options
Virgin Strawberry Daiquiri Punch
Virgin Pina Colada in coconut rimmed glass
Virgin Peach Daiquiri Punch
Spiked Punches
Butler Passed Champagne
Mimosa’s
House Red & White Wine
Sangria Station
Red Sangria served with range, lemon, lime, strawberry and additional seasonal fruit
White Sangria served with pear, green apples, peaches and Additional seasonal fruit
Soda’s and Juices
Brunch Bar
Bloody Mary’s, Screwdrivers, House Merlot, Chardonnay,
House Champagne & Mimosas
Additional Bar options available upon request…
