The Orangery Traditional Seated Dinner Menu

cocktail buffet

Prices begin at $20.00 per person (minimum of 75 guests)

$20.00 per person
Choose one item from categories A, B, D, E, F, H(#1) and I

$23.00 per person
Choose one item from categories A, B, C, E, F and I
two items from both categories D and H(#1)

$26.00 per person
Choose one item from categories A, B, C, E, and I
two items from three categories D, F, and H(#1)

$31.00 per person
Choose one item from categories A, B, C, E, and I
two items from both categories D and H(#1 or #2)
three items from category F

$36.00 per person
Choose one item from categories A, B, C, E, and I
two items from both categories D and H(#1 or #2)
one item from category G

Note: Some of the categories are interchangeable, so please choose your favorite items and we will be happy to work with you on a menu.

cocktail buffet Selections

A.          Vegetable variations and lighter items
             1. Grilled seasonal vegetables marinated in warm basil vinaigrette
             2. Chilled pasta salad with al dente vegetables in a purple onion and garlic vinaigrette
             3. A colorful array of crudités (raw and steamed vegetables) with two dips; a saga bleu cheese dip and a California avocado dip.
             4. Marinated al dente vegetables with hearts of palm, mushrooms and artichoke hearts

B.          Pastas and Savory Tarts
             1. Rotini Alfredo- rotini pasta with red peppers in a garlic cream sauce with parmesan cheese
             2. Tortellini Marinara (hearty)- cheese filled pasta with a provincial tomato herb dressing
             3. Wild mushroom and sweet onion tarts

C.          Specialite Items
             1. Patés Varies with toast points and cornichon
                         a. Chicken liver paté with truffles and mustards
                         b. Veal terrine in pastry
             2. Imported and domestic caviars "en classic" iced and served with chopped onion, egg, black bread and croûtes
             3. Savory sausages in butter crust pastry with grain mustards
             4. Blini with sour cream and caviar- small Russian pancakes served warm with sour cream and American caviar
             5. Smoked salmon pate with melba toast

D.          Cheese served with assorted breads and crackers
             1. Fruit brie in puff pastry garnished with berries
             2. Danish herbed cream cheese
             3. Mixed domestic cheese with crackers
                       a. Cheddar with grapes
                       b. Smoked gouda with apples
             4. Imported cheeses
                       a. Brie with walnuts
                       b. Stilton with pears
             Demi-Sec:
             5. Mixed fruit and cheese tarts
                       a. Red grape and brie cheese tarts with red wine glaze
                       b. Apple cheddar and walnut tarts with caramel glaze
             6. Baked chevre in olive oil, herbs and bread crumbs

E.           Fresh Fruits
              1. Seasonal fruits and carved melons with honey-cream dressing
              2. Fresh fruits on skewers with yogurt dip

F.           Shellfish, Fish, Meats and Poultry
              1. Roast tenderloin studded with peppercorns, roasted in olive oil and wrapped in puff pastry, then served sliced with soft French rolls and a choice of two of the following three sauces:
                  a) cucumber-horseradish sauce
                  b) béarnaise sauce
                  c) saga bleu cheese sauce ($5.00 extra per person for this item)
              2. Steamship round roast, carved and served on miniature beef sandwiches with a choice of two of the above sauces
              3. Cajun chicken tenders with pineapple-sour cream sauce
              4. Grilled chicken en brochette- chicken kabobs served with honey-grain mustard glaze
              5. Chicken L'Orange with snow peas and water chestnuts
              6. Oysters on the half shell with cocktail sauce, horseradish and saltines
              7. Ham en croute- ham in pastry served with a honey-mustard glaze and orange muffins
              8. Italian sausages in three pepper marinara
              9. Cheddar Wursts- hearty sausages, cheddar cheese in flaky pastry
            10. Chou croûte garni-garlic sausage and knockwurst with sauerkraut and potatoes lyonnaise
            11. Mousseline of salmon with water crackers
G.         Premium Selections
             1. Poached Alaskan King Salmon served chilled with sliced lemons and lemon-caper mayonnaise
             2. Grilled baby lamb chops with apricot glaze
             3. Asperge salmon fume- asparagus or hearts of palm wrapped in smoked salmon and served with a lemon-tarragon mayonnaise
             4. King crab legs with cognac dressing (limited amount)
             5. Seafood ragout- scallops, shrimps, crab fingers and fish in a spring tomato onion broth
             6. Pasta fruits de mer- tortellini pasta with shrimp, crab fingers and scallops in a saffron cream sauce
             7. Salmon Bocuse with sauce choron- whole salmon baked flaky pastry and served warm with a tomato enriched béarnaise sauce

H.          Passed Hors d'Oeuvres (Group #1)
             1. Water chestnuts wrapped in bacon in a honey-cream sauce
             2. Mushroom caps filled with bacon, spinach and asiago cheese
             3. Roasted new potatoes with sour cream and caviar
             4. Puffs filled with curried chicken salad
             5. Miniature Rueben's- corned beef and sauerkraut
             6. Paté and cornichons on toast points
             7. Smithfield ham and dilled onion finger sandwiches
             8. Miniature quiches
             9. Duck and scallion spring rolls with a hoison dipping sauce
             (Group #2)
            10. Oysters wrapped in bacon
            11. Proscuitto with melon
            12. Cajun chicken tenders with pineapple sauce
            13. Miniature orange muffins with smoked turkey and honey glaze
            14. Smoked duck canapés

I.           Sweets
              1. White chocolate cheesecake squares
              2. Chocolate truffles with assorted flavorings
                          a. Cocoa
                          b. Powdered sugar
                          c. Praline
              3. Palm Beach Brownies with cream chantilly and raspberry sauce
              4. White and dark chocolate dipped strawberries
              5. Lemon curd squares
              6. Chocolate ganache squares
              7. Fresh fruit tarts
              8. Chocolate drizzled coconut cream squares

Pasta Station
Tortellini Pasta and Tri-Colored Rotini Pasta
Sauces: Alfredo, Marinara and Sun dried Tomato Pesto
Condiments for Pasta Station: Blackened scallops, bacon, steamed vegetables, wild mushrooms, olives, pine nuts, feta cheese, diced ham and artichoke hearts
$4.00 Per Person

Potato Bar
Whipped Sweet Potatoes and Garlic Mashed Potatoes served in Sundae glassware with the following toppings for each:

For Sweet Potatoes:
Brown sugar butter
Cinnamon
Nutmeg
Raisins
Coconut
Pecans
Crushed Pineapple For Mashed Potatoes:
Butter
Chives/Sour Cream
Onion
Bacon
Shredded Cheese
Diced Tomatoes
Diced Asparagus
Brown Gravy

$3.50 Per Person

Salad Station
Lettuce Choices: Baby Mixed Greens, Baby Spinach, Assorted salad vegetables and dressings
$3.25

Vegetable Station
Marinated mushrooms, artichoke hearts, hearts of palm,
Sunburst squash, olives and asparagus
Grilled zucchini and yellow squash
Steamed baby carrots
Stuffed green olives
Basil grape tomatoes
$4.00 Per Person

Carving Station
Meat and Miniature French Rolls
Sauces: Cucumber Horseradish, Béarnaise and Saga Bleu Cheese
$5.00 Per Person for Steamship Roast
$9.00 Per Person for Beef Tenderloin

Pricing Information
The minimum number of guests for a cocktail buffet in the Ballroom is 75.
The minimum number of guests for a cocktail buffet in The Courtyard is 35.
The Phoenix Ballroom rental is $775.00.
The Enclosed Courtyard rental is $375.00.

Cost per server/bartender is $125.00 each for a minimum three hour reception. Any time over three hours is $20.00 per server per hour.

Pianist prices range from $175.00 to $275.00 depending on hours needed and are contracted and paid for by the host. (There is a grand piano in The Ballroom)

Cocktails and wine are priced by the glass. Champagne is priced by the glass or the bottle depending on the particular bar set up:

Call Brands	$6.50
Premium Brands	$7.00 and up
Domestic Beer	$3.50 per bottle
Import Beer	$4.00 per bottle
House Red/White Wine	$6.50 per glass
House Champagne	$26.00 per bottle
White Zinfandel	$6.50 per glass
Punch Only	$5.00 per person
Assorted Non-Alcoholic beverages	$8.00 per person (w/ no bar)
Punch and Bar	$15.00 per gallon for punch

Hired bands may play soft background music only until 10:30 P.M. (unless you are renting the courtyard for dancing or the whole restaurant). At 10:30 dance music may begin if desired. Payment of entertainment is the responsibility of the host.

Space is available for small weddings. The fee for having a small wedding at The Orangery is $500.00 plus chair rental, plus the cost of the reception and The Ballroom rental. Wedding space only without holding the reception at The Orangery is $750.00 plus chair rental.

The Orangery does not rent out The Ballroom for receptions to be catered by another company.

An initial non-refundable deposit of $1,500.00 is required to secure the spaces. In addition, 100% of the estimate along with the guaranteed number of guests are required 2 weeks before the event.

To rent the whole restaurant for an event the rental is $2,500.00 with a minimum of 400 guests plus a bar. The non-refundable deposit for the entire restaurant is $2,500.00.