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Banquet Menus

"SILVER" BANQUET MENU

“Silver” Banquet Menu

($55/person)

First Course

(select one option)

  • Banquet Silver (First Course)

  • Classic Caesar Salad

    Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan cheese crouton.

  • Steakhouse Wedge Salad

    Crisp wedge of organic iceburg lettuce dressed with house-made Chandlers ranch dressing and garnished with bacon and tomato.

  • Soup of the Season

    Your server will present our daily offering.

Second Course

  • Banquet Silver (Second Course)

  • Petite Filet

    Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.

  • Seasonal Fresh Fish

    Pan seared seasonal fish offering with Chef’s choice of the freshest vegetables, delicious side dish and finished with house made pan sauce.

  • Duck Two Ways

    Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.

Dessert

  • Banquet Silver (Dessert)

  • Fromage Blanc Cheesecake

    Baked cream cheese and fromage blanc cheesecake with vanilla, orange zest, graham cracker crust and wild blueberry sauce.

  • Grand Marnier Chocolate Mousse

    Bittersweet chocolate blended with the finiest ingredients; tempts your palate with a slight hint of Grand Marnier.

"GOLD" BANQUET MENU

“Gold” Banquet Menu

($75/person)

First Course

(select one option)

  • Banquet Gold (First Course)

  • Day Boat Scallop

    A pan-seared Atlantic sea scallop set on a truffled potato cake with shiitake mushrooms in a citrus butter sauce.

  • Beef Carpaccio

    Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved asiago cheese served with a watercress, baby arugula salad dressed with Dijon Vinaigrette.

  • Crab Cake

    A Maryland blue lump crab cake with a ginger and stone ground mustard sauce, garnished with a watercress and tomato salad.

Second Course

(select one option)

  • Banquet Gold (Second Course)

  • Classic Caesar Salad

    Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan cheese crouton.

  • Steakhouse Wedge

    Crisp wedge of organic iceburg lettuce dressed with house-made Chandlers ranch dressing and garnished with bacon and tomato.

  • Lobster Bisque

    Classic preparation with cream, sherry, lobster and rock shrimp.

Third Course

(select three options)

  • Banquet Gold (Third Course)

  • Filet Mignon

    Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.

  • American Kobe Flat Iron Steak

    Idaho Snake River farms American Kobe, oven broiled, and served with fresh asparagus hollandaise and potatoes au gratin.

  • Hawaiian Ahi Tuna

    Yellowfin tuna seared rare, served sliced on wasabi mashed potatoes with a sake soy ginger sauce, roasted garlic shiitake mushrooms and watercress salad.

  • Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass)

    Pan seared seasonal fresh sh set on ngerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.

  • Duck Two Ways

    Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.

Dessert

(select two options)

  • Banquet Gold (Dessert)

  • Fromage Blanc Cheesecake

    Baked cream cheese and fromage blanc cheesecake with vanilla, orange zest, graham cracker crust and wild blueberry sauce.

  • Butterscotch Crème Brûlée

    The classic burnt cream with a delicious twist, topped with carmalized sugar.

  • Trifecta

    Three mini flourless chocolate tortes, dark, milk and white chocolate, finished with Chantilly cream, toasted almonds,
    drizzled with raspberry sauce.

"PLATINUM" BANQUET MENU

“Platinum” Banquet Menu

($95/person)

First Course

  • Banquet Platinum (First Course)

  • Beef Carpaccio

    Beef tenderloin sliced paper thin with capers, Dijon mustard, horseradish cream and shaved asiago cheese served with a watercress, baby arugula salad dressed with Dijon Vinaigrette.

  • Trilogy of Seafood

    Maryland blue lump crab cake, scampi prawn and an oyster Rockefeller.

Second Course

(select two options)

  • Banquet Platinum (Second Course)

  • Classic Caesar Salad

    Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnisehd with parmesan
    cheese crouton.

  • Limousine Salad

    Crisp organic butter leaf lettuce, dressed with genuine Roquefort bleu cheese, spiced cashews, shaved crispy shallots
    and garlic croutons with Roquefort vinaigrette.

  • Lobster Bisque

    Classic preparation with cream, sherry, lobster and rock shrimp.

Third Course

(select three options)

  • Banquet Platinum (Third Course)

  • Surf & Turf

    Oven broiled, aged beef tenderloin accompanied by a broiled Australian lobster tail with fresh asparagus hollandaise
    and potatoes au gratin.

  • USDA Prime Rib Eye Steak

    Center cut rib eye known for its marbling and rich flavors, served with au gratin potatoes and fresh asparagus hollandaise.

  • Day Boat Scallops

    Pan-seared Atlantic sea scallops with roasted garlic mashed potatoes, sauteed spinach and wild mushrooms in a citrus butter sauce.

  • Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass)

    Pan seared seasonal fresh fish set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.

Dessert

(select two options)

  • Banquet Platinum (Dessert)

  • Fresh Berry Napoleon

    Layers of fresh seasonal berries with Chantilly cream between almond tuilles.

  • Individual Chocolate Soufflé

    Double Belgium chocolate finished with Chantilly cream and rich chocolate sauce.

  • Trifecta

    Three mini flourless chocolate tortes, dark, milk and white chocolate, finished with Chantilly cream, toasted almonds,
    drizzled with raspberry sauce.

PASSED HORS D'OEUVERES MENU

Passed Hors d’Oeuvres Menu

  • Passed Hors d’Oeuvres Menu

  • Mediterranean Crostini

    1.75 each
    21.00 dozen

    Toasted baguette with fresh Bruschetta Cruda and Olive Tapenade.

  • Mini Puff Pastry

    2.50 each
    30.00 dozen

    With Caramelized Onion and Fromage Blanc.

  • Pacific Oysters

    2.75 each
    33.00 dozen

    Freshly shucked oysters on the half shell, served with house-made mignoette sauce.

  • Teri Bites

    3.00 each
    36.00 dozen

    Tender cuts of USDA Prime New York Steak skewered with red bell pepper and onion and finished with house
    made teriyaki sauce.

  • Prawn Shrimp

    3.00 each
    36.00 dozen

    Prawn Shrimp wit Dill and Cream Cheese on Cucumber.

  • Filet on Brioche with Béarnaise

    3.50 each
    42.00 dozen

  • Shrimp Cocktail

    3.50 each
    42.00 dozen

    Large white Mexican prawns poached in court boullon served chilled with house-made cocktail sauce.

  • Steak Tartare

    3.50 each
    42.00 dozen

    Raw let with capers, shallots and chives on toast.

  • Ahi Tuna Tartare

    4.00 each
    48.00 dozen

    Served on a crispy wonton.

  • Beef Sliders

    3.50 each
    42.00 dozen

    Mini burger with cheddar cheese, red onion and pickle.

  • Lollipop Lamb Chops

    6.50 each
    78.00 dozen

    Pan-seared New Zealand lamb chop served with an apple-mint chutney.

  • Cheeseboard

    125.00 serves 20

    Imported and domestic cheeses with fresh fruit assorted crackers and fresh baguette.

Prices do not include 20% gratuity and 6% sales tax
(All menu prices and selections are subject to market costs and availability)