Pre-Reception | Cocktail Reception | Stations | Dinner Menu | Upgrades

Please use the following information strictly as a guide. Anything can be customized to fit your needs.

PRE-RECEPTION

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COCKTAIL RECEPTION BEGINS

The Chef’s Selection of Butler Passed Hot and Cold Hors d’Oeuvre
White Glove and Silver Tray Service

scallops wrapped in bacon
seafood, beef & lamb brochettes
mushroom caps stuffed with crabmeat or escargot
herbed goat cheese in puff pastry
wild mushrooms duxelle in puff pastry
spinach & feta cheese phyllo triangles
roasted eggplant & gorgonzola in puff pastry
exotic cheese quesadilla
baby lamb chops marinated in balsamic vinegar, garlic and rosemary
beef empanadas
baked brie with a raspberry puree
crabmeat in tortilla with pico de gallo
chicken and curry phyllo triangles
cold canapés
hot and sweet sausage puffs
smoked salmon on black bread with wasabi cream cheese

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INTERNATIONAL STATIONS

Attended by Captains–On Site Food Preparation

Pasta Station
Your selection of two freshly prepared pastas
rigatoni fileto di pomodoro, penne alla vodka, tortellini alla panna, cavatelli bolognese, orrechiette broccoli rabe & sausage

Traditional Tuscan Table
bruschetta, housemade mozzarella, parmigiano-reggiano, asiago, sliced cold Italian meats, sautéed long hot peppers, artichokes hearts, Tuscan bean salade, seafood salade, sundried tomatoes, assorted grilled vegetables, grilled marinated portabello mushrooms, funghi salade, olives, bread display with foccacia, breadsticks & Grissini

Carving Station (selection of two)
Breast of Turkey
Glazed Virginia Ham
Boneless Leg of Lamb
Salmon en Croute
Stuffed Loin of Pork
Roast Suckling Pig
Chateaubriand*
Rare Seared Yellowfin Tuna*
Pastrami Style Smoked Salmon Salmon*

Asian Pacific Rim
Thai Pork Harumaki-thin pastry wrappers filled with savory shredded pork & Thai spices
Sesame Chicken-Ginger Plum Sauce
Steamed Vegetable Dim Sum
Beef Negimaki, scallions wrapped in thin slices of beef, grilled with teriyaki sauce
Peking Duck Station, julienne of duck, Peking doilies accompanied by scallions & hoisin sauce*

Shrimp Grille Assorti
coconut fried shrimp, shrimp scampi & shrimp rumaki

International Cheese & Wine Bar
chef's selection of imported & domestic cheese accompanied with seasonal fresh fruit

Items marked with an * are available at additional charge

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DINNER MENU

Items marked with an * are available at additional charge

Champagne Toast

Appetizer (please select one)
Wild Mushrooms Vol au Vent Fresh Mozzarella with Tomato & Basil Grilled Vegetable Terrine Scallop Crumble Hot or Cold Soup	• Seasonal Melon & Prosciutto Di Parma • Your Choice of Pasta • Seafood or Duck Crepe • Homemade Maryland Crabcake * • Colossal Shrimp Cocktail *
Salade (Please select one)
Caesar Salade Mixed Greens with Fresh Mozzarella	• Tre Colori Salad • Seasonal Mixed Greens & Sundried Tomatoes
Intermezzo
Lemon Sorbet	• Fresh Fruit Sorbet Du Jour
Entrée (Choice of three) Entrees are served with the chef’s selection of starch and fresh vegetable
Chicken Francaise Grilled Chicken with Sundried Tomato Butter Chicken Asiago Chicken Champagne Chateaubriand, Burgundy Truffle Sauce * Grilled Salmon, dill beurre blanc	• Seasonal Fish du Jour • Almond Crusted Fillet of Sole • Roast Sirloin of Beef, Wild Mushroom Sauce • Roast Rack of Veal, Porcini Mushroom Sauce or   Mustard Sauce * • Grilled Domestic Baby Rack of Lamb, Sauce   Natural *
Dessert (Please select one)
Poached Pear Warm Apple Tart, Caramel Sauce Tiramisu Dessert Sampler Plate *	• Crème Brulee • Fresh Strawberries Zabaglione • Fresh Seasonal Fruit Tart • Cake of the Occasion • International Coffees, Espresso,   Cappuccino & After Dinner Cordials
Open Bar 5-hour open bar featuring premium liquors throughout wine served throughout dinner; champagne served throughout function. Also provided by The Stony Hill Inn: table linens, valet parking, coat check, place cards, and direction cards. Package includes service charge. Sales tax not included. Gratuities not included. Back to Top   UPGRADE SUGGESTIONS Cocktail Reception Cold Seafood Display colossal shrimp cocktail, fresh shucked little neck clams & seasonal oysters on half shell +$20pp With Chef $150.00 Rivers of Caviar & Chilled Vodka Display domestic black, red & golden caviars cascading on ice homemade blinis, toast points, capers, grated egg, chopped red & white onions +$15pp Smoked Seafood Station pastrami style smoked salmon, gravlax, whitefish & great lake sturgeon garnished with capers, egg yolks & whites, lemon wheels & chopped Bermuda onion +$15 pp Sushi Station sushi, sashimi & hand rolls made to your guests’ specifications with chef +$20 pp with chef $250.00 elegant sushi bar displayed +$12 pp Asian Pacific Rim Peking Duck Station, Peking doilies filled with julienne of duck, accompanied by scallions & hoisin sauce +$5 pp Carving Station Chateaubriand +$8 pp Rare Seared Yellow Fin Tuna +$8 pp Pastrami Style Smoked Salmon +$5 pp Appetizer Homemade Maryland Crabcake +$8 pp Colossal Shrimp Cocktail +$8 pp Main Course Chateaubriand, Burgundy Truffle Sauce +$8 pp Roast Rack of Veal, Porcini Mushroom Sauce or Mustard Sauce +$12 pp Grilled Domestic Baby Rack of Lamb, Sauce Natural +$12 pp Dessert Dessert Sampler Plate +$7 pp Viennese +$15 pp Back to Top