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
includes:
Champagne
Mimosa - Kir Royale - Bellini
Assorted Mixed Berries
Back to Top
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
Back to Top
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
Back to Top
DINNER MENU
Items marked with an * are available at additional charge
|
| Champagne Toast |
| Appetizer |
Wild Mushrooms Vol au Vent |
Seasonal Melon & Prosciutto Di Parma |
| Please select one: |
Fresh Mozzarella with Tomato & Basil |
Your Choice of Pasta |
|
Grilled Vegetable Terrine |
Seafood or Duck Crepe |
|
Scallop Crumble |
Homemade Maryland Crabcake * |
|
Hot or Cold Soup |
Colossal Shrimp Cocktail * |
 |
| Salade |
Caesar Salade |
Mixed Greens with Fresh Mozzarella |
| Please select one: |
Tre Colori Salad |
Seasonal Mixed Greens & Sundried Tomatoes |
 |
| Intermezzo |
Lemon Sorbet |
Fresh Fruit Sorbet Du Jour |
 |
| Entrée |
Chicken Francaise |
Grilled Salmon, dill beurre blanc |
| Choice of three: |
Grilled Chicken with Sundried Tomato Butter |
Seasonal Fish du Jour |
|
Chicken Asiago |
Almond Crusted Fillet of Sole |
|
Chicken Champagne |
Roast Sirloin of Beef, Wild Mushroom Sauce |
|
Chateaubriand, Burgundy Truffle Sauce * |
Roast Rack of Veal, Porcini Mushroom Sauce or Mustard Sauce * |
|
Grilled Domestic Baby Rack of Lamb, Sauce Natural * |
|
Entrees are served with the chef’s selection of starch and fresh vegetable |
 |
| Dessert |
Poached Pear |
Warm Apple Tart, Caramel Sauce |
| Please select one: |
Crème Brulee |
Fresh Strawberries Zabaglione |
|
Tiramisu |
Fresh Seasonal Fruit Tart |
|
Dessert Sampler Plate * |
|
|
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 +$15pp
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 +$12pp
Smoked Seafood Station
pastrami style smoked salmon, gravlax, whitefish & great lake sturgeon garnished with capers, egg yolks & whites, lemon wheels & chopped Bermuda onion +$11 pp
Sushi Station
sushi, sashimi & hand rolls made to your guests’ specifications with chef +$15 pp
elegant sushi bar displayed +$8 pp
Asian Pacific Rim
Peking Duck Station, Peking doilies filled with julienne of duck, accompanied by scallions & hoisin sauce +$3 pp
Carving Station
Chateaubriand +$5 pp
Rare Seared Yellow Fin Tuna +$5 pp
Pastrami Style Smoked Salmon +$3 pp
Appetizer
Homemade Maryland Crabcake +$7 pp
Colossal Shrimp Cocktail +$8 pp
Main Course
Chateaubriand, Burgundy Truffle Sauce +$5 pp
Roast Rack of Veal, Porcini Mushroom Sauce or Mustard Sauce +$10 pp
Grilled Domestic Baby Rack of Lamb, Sauce Natural +$10 pp
Dessert
Dessert Sampler Plate +$5 pp
Viennese +$12 pp
Back to Top
The Stony Hill Inn
231 Polifly Road • Hackensack, NJ 07601-1724
(201) 342-4085 • Fax (201) 342-1046
