Hampton Menu

Cheese Cave

Hampton Menu

PASSED HORS D’OEURVES

please select eight

~COLD PASSED HORS D’OEUVRES~

SESAME SEARED TUNA
wakame salad, wasabi tobiko

CILIEGINE
tomato, basil

SHRIMP COCKTAIL SHOOTER
spicy cocktail sauce

TOMATO BRUSCHETTA
basil, brana padano, crostini

SMOKED SALMON
dill creme fraiche on pumpernickel toast

~HOT PASSED HORS D’OEUVRES~

MARYLAND CRAB CAKES
sriracha aioli

1685 REUBEN
house-cured corned beef, sauerkraut, swiss on rye

CHICKEN AND CHEESE EMPANADAS
avocado cumin sauce

FARMHOUSE FRANKS IN A BLANKET
andouille, cheese, puff pastry

VEGETABLE SPRING ROLLS
sambal plum sauce

SLICED TENDERLOIN OF BEEF
balsamic onions, gorgonzola cream on brioche toast

SIRLOIN SLIDERS
caramelized onions, farmhouse ketchup on brioche

VEGETABLE SPRING ROLLS
sambal plum sauce

~FARMHOUSE TABLE~

CHEESE CAVE

seasonal artisanal domestic and imported cheeses
candied walnuts, quince, dates, figs, lavender honey and fruit preserves
artisanal breads

THE BACK FORTY VEGETABLES + DIPS

sweet bell peppers, celery stalks, baby carrots, haricot vert, endive spears, cucumber
broccoli florets, cauliflower florets, breakfast radishes
thai curry, gorgonzola, artichoke, spinach dips

SLICED SEASONAL FRUITS + BERRIES

sliced papaya, carambola, cantaloupe
honeydew, pineapple, watermelon
bowls of fresh strawberries, raspberries
blueberries, grapes

MEDITERRANEAN DISPLAY
MIDDLE EASTERN MEZZE PLATTERS

hummus, tabbouleh, baba ghannouj, dolmades
warm pita, marinated olives, dates, feta cheese

$3.00++ per person

BALLROOM RECEPTION

~FIRST COURSE~

WILL BE SERVED FOR EACH OF THE FOLLOWING ENTREE SELECTIONS

~SALAD~
please select one

ROASTED RED + GOLD BEETS, VERMONT GOAT CHEESE
frisee, shaved fennel, candied walnuts, citrus vinaigrette

TRADITIONAL CAESAR SALAD
garlic croutons, shaved grana padano

MIXED BABY GREENS
lolla rosa, mizuna, oak leaf, frisee, tomatoes
crispy shallots, spanish sherry viaigrette

BLANE HOUSE SALAD
baby spinach, lola rosa, red oak lettuce, dried cranberries
pears, almonds, gorgonzola, sherry vinaigrette

MAIN COURSE BUFFET

~PASTA~

please select one

PENNE A LA VODKA
prosciutto, spring peas, scallions, parmesan

ORECCIETTE
wild mushrooms, grana padano, porcini cream

RIGATONI SICILIANO
eggplant, tomato, basil

FARFALLE
basil pesto, toasted pine nuts

ENTREES

please select three

ROASTED ITALIAN CHICKEN
garlic, red wine vinegar, oregano

GENERAL TSO’S CHICKEN
broccoli, bell peppers, chilis

CHICKEN ARTICHOKES, ROASTED PEPPERS, OLIVES
white wine herb sauce

CHICKEN TIKKA MASALA
rich curry gravy

PORK SCALLOPINI, SPINACH, HAM, MOZZARELLA
white wine, lemon, sage

CHIPOTLE MARINATED PORK LOIN
black bean, corn, pineapple, cilantro

BEEF STIR FRY
asian vegetables, lo mein noodles

BRAISED BEEF STEW
root vegetables, cabernet demi glace

SOUTHWESTERN SPICED FLANK STEAK
peppers, onions, salsa, sour cream, guacamole, flour tortillas

FISHERMAN’S STEW
calamari, shrimp, mussels, tomato, garlic, basil

BAKED TILAPIA
white wine, plum tomatoes, capers, herbs

HORSERADISH CRUSTED SALMON
lemon chive butter

ALL ENTREES TO BE ACCOMPANIED BY
a chef’s selection of the freshest seasonal vegetables and starches
warm artisanal rolls

~OR~

CHOICE ENTREES

please select three

~MEAT~

ROASTED SIRLOIN OF BEEF AU POIVRE
cracked black pepper, tawny port reduction

ROASTED LOIN OF PORK STUFFED WITH DRIED FRUIT + CHESTNUTS
granny smith apples, vidalia onions, savoy cabbage, calvados sauce

BRAISED SHORT RIBS
roasted vegetables, mashed potatoes, pan gravy

~POULTRY~

HERB CRUSTED FRENCHED BREAST OF CHICKEN
thyme scented jus

PARMESAN CRUSTED FRENCHED BREAST OF CHICKEN
marsala pan gravy

STUFFED FRENCHED BREAST OF CHICKEN
sharp provolone, fire roasted peppers
casteveltrano olives, capers, sundried tomato relish

~FISH~

PAN SEARED ATLANTIC SALMON
white miso glaze

CRABMEAT CRUSTED ATANTIC TURBOT
meyer lemon dill beurre blanc

CHATHAM DAY BOAT COD
heirloom tomato, arugula , basil chutney

~OR~

DUET ENTREES

please select one

ROASTED BREAST OF CHICKEN + ROASTED SIRLOIN OF BEEF
rosemary scented demi-glace

BRAISED SHORT RIBS + CHICKEN SCALLOPINI WITH WILD MUSHROOMS
merlot demi glace

PAN SEARED SALMON + SAUTEED BREAST OF CHICKEN
lemon and herb butter

HERB CRUSTED BREAST OF CHICKEN + CRAB MEAT CRUSTED ATLANTIC TURBOT
citrus dill beurre blanc

DESSERT

PLATED SPECIAL OCCASION CAKE DESSERT
occasion cake, vanilla ice cream

PRICING

based on a maximum of 75 guests

Buffet Entree: $75 ++
Duet Entree: $80 ++
Sit Down Entree: $85 ++

Consumption Bar
Bartender Fee: $150

Wedding Cake: $295
Ceremony: $500

Pricing subject to 21% Facilities Fee + NJ State Sales Tax

*KOSHER/GLATT KOSHER/HALAL/VEGETARIAN CATERING AVAILABLE*