Dinner Menu

ONCE YOUR GUESTS STEP INTO OUR MANSION’S ELEGANT BALLROOM YOUR GUESTS WILL DINE ON. . .

APPETIZER

(PLEASE SELECT ONE)

The Estate Signaturee Salad – Arugula & Baby Greens tossed with Julienne Apples & Aged White Wine Vinaigrette & topped with Caramelized Walnuts, Shaved Manchego Cheese
Lump Crab Cakes – Served on a Bed of Jicama Slaw with Chipotle Dressing & Cilantro Sauce
Roasted Pear Salad – Baby Field Greens topped with Toasted Walnuts & Gorgonzola Cheese garnished with a Roasted Pear, dressed with a Champagne Walnut Vinaigrette

MIXED GREEN SALAD – Belgian Endive, Radicchio and Frisée tossed with Baby Greens & Roasted Shallot Vinaigrette with Shaved Parmigiano Reggiano
Heirloom Burrata Salad – Heirloom Tomatoes, Baby Arugula, Radicchio served with an Age Balsamic Dressing topped with Creamy Burrata Cheese and Balsamic Pearls

* Vegan Accommodations Upon Request

All Appetizers Are Accompanied With Fresh Dinner Rolls & Whipped Butter

ENTREES

“THE SAVOY DUET”
Shrimp A La Park & Chateaubriand

CREATE A CUSTOM MENU
Selecting Three Entrees, One From Each Category…

SEAFOOD ENTREES

BRONZINO – Served With Spinach & Fire Roasted Peppers, In A Lemon Sauce
GROUPER ALA ZARCO– Parmesan Encrusted, Oven Roasted Grouper With Artichokes, Onions, Tomato & Italian Parsley In A Garlic White Wine Sauce
SHRIMP A LA PARK – Served With A Lemon Butter And Wine Sauce

SALMON OSCAR – Salmon Filet, Topped With Lump Crabmeat & Asparagus, Served With Sauce Bernaise Or Salmon Filet Encrusted With Pecans
CHILEAN SEA BASS – (Market Price) Encrusted With Black And White Sesame Seeds With A Soy & Ginger Glaze Or Presented Lightly Encrusted With Dry Porcini Seasoned Bread Crumbs, Lemon Beurre Blanc & Frizzled Leaks

BEEF ENTREES

CHATEAUBRIAND – Marinated & Roasted, With Gorgonzola Sauce & Garnished With Carmelized Shallots
CHATEAUBRIAND – Marinated & Roasted, With A Classic Cabernet Sauce

CHATEAUBRIAND – Marinated & Roasted With A Green Peppercorn Sauce, Carmelized Shallots

POULTRY ENTREES

CHICKEN A LA SAVOY – French Breast Of Chicken Stuffed With Wild Mushrooms & Italian Fontina Cheese In A Sherry Cream Mushroom Sauce
POULET DE PROVENCE WITH PEAR – Breast Of Chicken, Rolled, With A Fresh Sage & Prosciutto Stuffing, Presented With A Herb De Provence Sauce
CHICKEN SALTIMBOCCA – Boneless Chicken Breast Layered With Provolone, Prosciutto & Spinach. Lightly Sautéed In An Egg Batter & Finished With A Roasted Garlic Sauce

CHICKEN SORRENTINO – Breast Of Chicken Layered With Prosciutto, Eggplant, Fresh Tomato & Mozzarella Cheese, Lightly Sautéed In An Egg Batter. Served With A Marsala Wine Sauce
Chicken caprese – Chicken Roulade Stuffed With Mozzarella Cheese And Pesto Served With Roasted Cherry Tomatoes On The Vine With Enhanced Vodka Sauce

VEGETARIAN ENTREES

EGGPLLANT TOWOWER – Grilled Vegetables Layered With Fresh Mozzarella & Tomatoes *
ROASTED CAULIFLOWER STEAK – Served With A Raisin Caper Emulsion And Crispy Parsnips

SPIINACH & RI RICOOTTA STUFF UFFEDD EGGPLLANT – Baked & Served With A Tomato-basil Sauce

* Vegan Accommodations Upon Request

All Entrees Presented With Chef’s Selected Accompaniments…

Enhancements

Martini Baar – An Extensive Menu of Martinis Highlighted with an Ice Luge
Seafood Baar– with Jumbo Shrimp, Little Neck Clams & Blue Point Oysters
**Add Lobster at Market Price
Manned Mozzarella Station – For your guests’ enjoyment a Chef will prepare Fresh Mozzarella a la minute & with the traditional accompaniments such as stuffed with arugula with tomato. . . sausage with broccoli rabe. . .prosciutto & fig
Grill Station– (Seasonal) Grilled for your guest’s pleasure Filet Mignon, Shrimp & Chicken Kabobs to order
NewZealand Baby Rack of Lamb Station – Roasted & Carved to Order with Accompanying Sauces
Sushi Station – Tableside Chefs will prepare Sushi & Sashimi with all the accompaniments for your guests pleasure
Lighting Package for the Ballroom – Coordinated lighting to set the mood of your event

Park Savoy Clambake (Seasonal) – Whole Grilled Lobster, Steamed Clams & Mussels with Baby Red Potatoes
Caribbean Tastes Station – Whole Roasted Suckling Pig, Grilled Sweet Potatoes, Black Beans & Rice, with Pineapple Carpaccio
Oyster & Caviar Station with an Ice Vodka Luge – Elaborate Station consisting of a variety of Imported Vodkas, Domestic Caviar & Oysters on the Half Shell served with Accompaniments and Toast Points
Dazzling Decadent Dessert Display – (Viennese Dessert Table) An Array of Sweets & Dessert Temptations… Assortment of Miniature Tarts, Pastries & Petite Fours, Homemade Cookies, Our Chef’s Own Chocolate or Fruit Mousse, Fresh Sliced Fruit, Crème Brulee made to order, Cannolis made to order, Bananas Flambé, Freshly Made Belgian Waffles, Chocolate Immersion Station with Chocolate Fountain with Assorted Sweets & Fruit to Dip, Passed Gelato in Mini Cones, Zeppoles with Oreos, Chocolate Martinis. International Coffee Bar featuring Irish Coffee, Mexican Coffee & Jamaican Coffee.

COCKTAIL HOUR

A Formal Wedding At The Park Savoy Estate Begins With Our Elegant Cocktail Reception That Includes. . .

Five Hours of Premium Open Bar – Staffed by professionals. Offering a complete selection of Premium Brands Spirits, Fine Wines, Champagne, Beer and Liqueurs throughout the entire affair. And Mark the Occasion with a Signature Wedding Cocktail.
Beautifully Displayed, The Centerpiece of your Cocktail Hour…
Fruit Des Artistes – An Elaborate Selection of Seasonal Fresh Fruits, in an Artfully Designed Display by Our Chefs
An Elaborate Assortment of Fine Cheeses – French Brie, Manchego, Wheel of Reggiano, Vermont Cheddar & Swiss Jarlsberg, Served with a presentation of Gourmet Crackers & Flatbreads.
The Farmers’ Garden – Fresh Cut Vegetable Crudités Displayed in a Garden Setting, with Parmesan-Artichokes and Herb and Onion Dip
Homemade Breads & Charcuterie Station – Cured Italian Meats, Prosciutto Di Parma, Assorted Mixed Olives, Fresh Mozzarella and Tomatoes with Basil Oil, Homemade Tomato Foccacia, Homemade Rosemary and Asiago Cheese Foccacia
Tuscan Grilled Vegetable Station – Fire Roasted Peppers, Farm to the Table-Portobello Mush- rooms, Assorted Grilled Vegetables, Herb Infused Olive Oil
Signature Hot Stations… – A wide selection of hot gourmet items to select from, served in gleaming chafing dishes by our professional staff

Chef’s Selection of Seasonal Salads – Roasted Asparagus, Spicy Lo Mein, Homemade Mozzarella with Balsamic Vinegar Glaze, Marinated Mushrooms and Roasted Peppers
A Taste Of The Orient – An elaborate display of Sushi including the following: Assorted Sushi Rolls, California Rolls, Philadelphia Rolls, Spicy Tuna, Nigiri Salmon and Tuna. All Served with Seaweed Salad, Wasabi, Soy and Pickled Ginger. Also includes a Sake Display
Chefs Selection Of Gourmet Brushetta – Diced Tomato, Onions, Fresh Garlic & Flatbreads
Park Savoy Estate House Cureed Salmon Display – House Cured Salmon Displayed with Brunoise of Red Onions, Capers, Hardboiled Eggs, & Cocktail Breads
Taste Of The Oceans – Mediterranean Seafood Salad, Calamari, Scallops, Shrimp, and Octopus served in an Olive Oil Citrus Vinaigrette, Portuguese Chilled Mussels, South American Shrimp & Mango Ceviche served in a Mini Martini Glass
Butler Passed Hot and Cold Hors D’oeuvres… – Create your own menu of passed items from our extensive selections. Hor d’oeuvres are freshly prepared, served on elegantly presented trays, garnished with fresh flowers, & passed by our White Gloved Staff.

COMPLIMENTARY ITEMS

UNIFORMED VALET PARKING
DOORMAN AND HOSTESS – Will graciously greet and guide your guests upon arrival
ELEGANT TURN OF THE CENTURY BRIDAlL SUITE WITH FIREPLACE – With Personal Bridal Attendants throughout Your Event
FRESH FLOWERS – For the front lobby, upstairs lobby and throughout cocktail hour rooms

PERSONALIZED PRINTED MENUS – For Your Guests.
ONE WAITER PER TABLE – Featuring White Glove Service
ELEGANT TABLESCAPE – Set with Fine China, Crystal Stemware, Silver, Linen and Candles on Every Table Inside the Mansion
DIRECTION MAPS AND PLACE CARDS

Our Event Planner is ready to assist with all aspects of your Ceremony and Reception plans from clergy, music, photography, etc…