570 SPRINGFIELD AVENUE

SUMMIT, NJ 07901

DATE: May 7, 2011

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COCKTAIL RECEPTION

TIME: 7:00PM-8:00PM

ROOM: ATRIUM/CRESTVIEW

FOLLOWED BY DINNER AND DANCING

MUSIC BY HENRY BOOTE AND HIS ORCHESTRA

TIME: 8:00PM-12:00

ROOM: GRAND BALLROOM

$100 PP

Valet Service

VIP MR.GIANGIULIO

FIVE HOUR PREMIUM OPEN BAR TO INCLUDE: CORONA LITE, HEINEKEN AND YUENG LING BEERS

WINE WITH DINNER: YES

INTERNATIONAL COFFEE AND CORDIAL BAR

THE GRAND COCKTAIL HOUR

~BUTLER SERVICE~

BABY LAMB CHOPS WITH ROASTED GARLIC GLAZE

GULF CRABCAKES WITH TARTAR SAUCE

CAJUN SHRIMP CROSTINI

TEMPURA SHIITAKE CAPS WITH SOY GINGER DIPPING SAUCE

MEDITERRANEAN BRUSCHETTA

ROASTED PEPPER AND FRESH MOZZARELLA TARTLET

SESAME CHICKEN WITH ORIENTAL DIPPING SAUCE

SCALLOPS WRAPPED IN BACON

PROSCIUTTO AND MELON CANAPES

CAVIAR AND CRÈME FRAICHE IN A RED BLISS POTATO CUP

SMOKED SALMON SALSA IN A CUCUMBER BOAT

VEAL CARPACCIO ON A GARLIC CROUTON

COCKTAIL HOUR HOT AND COLD STATIONS

COLD STATIONS

CARVED ICE SCULPTURE

“ELKS 100TH”

-CHILLED SEAFOOD DISPLAYGULF

SHRIMP, BLUE POINT OYSTERS AND LITTLENECK CLAMS

WITH HORSERADISH-SPIKED COCKTAIL SAUCE AND CAJUN REMOULADE

-ANTIPASTO DISPLAYSALAMI,

PROSCIUTTO, FRESH MOZZARELLA, ROASTED RED PEPPERS AND OLIVES

GRILLED MARINATED VEGETABLES

SEAFOOD SALAD

AN ARRAY OF IMPORTED AND DOMESTIC CHEESES

WITH ASSORTED SLICED BREADS AND WATER CRACKERS

SEASONAL FRESH FRUIT DISPLAY

A BOUNTIFUL BREAD DISPLAY

HOT CAPTAIN STATIONS

~ITALIAN STATION~

TRI COLOR TORTELLINI WITH PINK VODKA SAUCE AND WILD MUSHROOM SAUCE

RISOTTO WITH WILD MUSHROOMS, PROSCIUTTO AND THYME

VEAL FRANCAISE WITH PAPPARDELLE

MARINATED ARTICHOKE HEARTS

~ASIAN STATION~

WOK SEARED ORIENTAL VEGETABLES

GENERAL TSOS CHICKEN

STEAMED DUMPLINGS

SMOKED DUCK AND LO MEIN SALAD

THREE WAY SEARED TUNA: BLACKENED, FIVE SPICE AND HERB

~SHRIMP AND SCALLOP SAUTÉ STATION~

SHRIMP AND SCALLOPS SAUTÉED TO ORDER SERVED WITH

SCAMPI

FRESH HERB CHAMPAGNE AND CREAM SAUCE

SERVED WITH SLICED FRENCH BAGUETTE

~CARVING STATION~

~ TO BE CARVED TO ORDER ~

BROWN SUGAR ROAST PORK LOIN WITH HONEY DIJON SAUCE

ROASTED TURKEY BREAST WITH CRANBERRY RELISH

BASKET OF NEW YORK RYE PUMPERNICKEL ASSORTED ROLLS

DINNER MENU

SALAD SELECTIONS

FIELD GREENS WITH HOUSE VINAIGRETTE

DINNER ENTREE

~ A TABLE SIDE CHOICE OF ~

SLICED CHATEAUBRIAND WITH BORDELAISE SAUCE

FILET OF SALMON WITH LEMON BUERRE BLANC

BREAST OF CHICKEN WITH CHOICE OF SAUCE

FRESH SEASONAL VEGETABLE MEDLEY WITH POTATO

DESSERT

PLATED DESSERT-CHEF’S SELECTION TO BE ADVISED

COFFEE, DECAFFEINATED COFFEE AND HERBAL TEAS

INTERNATIONAL COFFEE AND CORDIAL BAR