The Elizabethan

The Elizabethan can be served as a choice dinner/meal or buffet

Stationary Display

Selection of Imported and Domestic Cheeses, and Fresh Vegetables Crudités with Peppery Parmesan and Buttermilk Ranch Dressings, Garnished with Crackers, Fresh Fruits and Berries.


Passed Hors d’oeuvres

  • Shrimp Cocktail
  • Oriental Meatballs with Sweet and Sour Glaze
  • Mini Crab Cakes Topped with a Dry Sherry Mayonnaise with Chopped Parsley
  • Clam Chowder Soup Sips with Mini Clam Cake
  • Lobster Bisque Soup Sips
  • Scallops Wrapped in Bacon
  • Mini Beef Wellington
  • Stuffed Mushrooms with a Sausage Stuffing
  • Canapes with Asparagus Butter and Shrimp topped with a Lemon Pepper Mayonnaise
  • Thai Peanut Chicken Satay
  • Risotto Arancini
  • Spanakopita
  • Mini Deep Dish Pizza
  • Pork and Vegetable Egg Rolls with an Asian Sweet Chili Sauce

Salad (Served at Dinner Tables)

Romaine Salad with Shredded Carrots, Grape Tomatoes, Cucumbers, Sliced Black Olives and Crumbled Feta Cheese and Glazed Walnuts –  Served with Balsamic Vinaigrette and Poppy Seed Dressings.


  • Roast Tenderloin of Beef with a Port Wine Reduction
  • Grilled  Chicken  Tenderloins in a Creamy Moscato Wine Sauce
  • Grilled Chicken Tenderloins in Dijon Mustard Sauce
  • Baked Scrod topped with Seasoned Cracker Crumbs
  • Cheese Manicotti with Grape Tomato Sauce with White Wine, Basil, Garlic and Olive Oil
  • Mashed Potatoes with Roasted Garlic and Caramelized Onion
  • Green Beans Almondine


Chef’s Pastry Display Presented in Dessert Room
(Coffee, Tea, Brewed Decaf – Served at Dinner Tables)