Browse Our Chef’s Extensive Menu of Delicious Meals
Build Your Own Wine Dinner
Starter Course
Gourmet Cheese & Fruit Plate:
Served with Medley of Gourmet Cheeses, Red and Green Grapes and Whole Grain Crackers.
Maryland Crab Cakes:
Served with the Chef’s Hand-Crafted Cocktail Sauce.
Cajun Shrimp:
Broiled with the Chef’s Hand-Crafted Cajun Rub. Served with Drawn Butter.
Diver Scallops:
Oven Broiled and Finished with a Classic Lemon Hollandaise.
Beef Tenderloin Skewers:
Black Angus Beef Tenderloin Marinated in a Chef Made Balsamic Vinaigrette, served with a Spicy Siracha Dipping Sauce.
Chicken Tenderloin Skewers:
Marinated in the Chef’s Italian Balsamic Vinaigrette. Finished with a Classical Style BBQ. Sauce.
Bacon Wrapped Scallops:
Served with the Chef’s Hand-Crafted Cocktail Sauce.
Build Your Wine Dinner:
Appetizer
Tempura Shrimp:
Dipped in the Chef’s Own Tempura Batter Recipe and Presented on Bamboo Skewers, Fried in Peanut Oil. Served with a Spicy Asian Sauce.
Beef Tenderloin and Vegetable Kabobs:
Marinated in a Balsamic Vinaigrette. Flame Broiled Tenderloin and Medley of Vegetables. Served with a Spicy Siracha Mayo Dipping Sauce.
Chicken Vegetable Kabobs:
Zucchini, Crooked-Kneck, Baby Portabella Mushrooms Yellow Squash, Cherry Tomatoes and Sweet Vidalia Onions. Marinated in the Chef’s Hand-Crafted Italian Vinaigrette.
Vegetable Kabobs:
Sweet Holland Peppers, Vidalia Onions, Zucchini, Crooked Kneck Yellow Squash, Forest Mushrooms. Oven Roasted and Served on Wooden Skewers. Includes a Spicy Hot Pepper Dipping Sauce.
Vegetable Marinara:
Medley Of Fresh Vegetables Sautéed in olive oil. Served over a Basmati Rice. Finished with the Chefs Hand Crafted Marinara Sauce
Build Your Own Wine Dinner
Soup:
Lobster Bisque:
Creamy Lobster Stock Topped with Claw Meat.
Cream of Tomato Basil:
Medley of Gourmet Tomatoes, Cream, Sherry, Asiago Cheese, and Fresh Basil Chiffonade. Finished with the Chef’s Hand-Crafted Croutons (lacto-Ova)
New England Style Clam Chowder:
Filled with, Baby Clams Hickory Smoked Bacon, Norland, and Yukon Gold Potatoes. Finished with a Splash of Sherry.
Creamy Forest Mushroom:
Cremini, Shiitake, Basket, Portobellos, and Oyster Mushrooms. Finished with a Splash of Sherry.
Chicken Tortellini:
Chunks of Roasted Chicken Meat, Served over Cheese Tortellini. Made with a Hand-Crafted Chicken Stock.
Roasted Butternut Squash:
Topped with Kosher Salt Roasted Squash Seeds and a Dollop of Sour Cream. (Lacto-Ova)
Garden Vegetable:
Medley of Seasonal Vegetables Served in the Chef’s Hand-Crafted Vegetable Stock. {Vegan}
Coconut Cream of Tomato Basil:
Medley of Gourmet Tomatoes, Coconut Cream, Sherry, and Fresh Basil Chiffonade. Finished with the Chef’s Hand-Crafted Croutons. (Vegan)
Build Your Own Wine Dinner
Salad:
California Greens:
Medley of Organic Greens, Cucumbers, Trio of Holland Peppers, Red Onions and Roma Tomatoes, Tossed in Chef’s Hand-Crafted Balsamic Vinaigrette. (vegan)
Gourmet Fruit Medley:
Chef’s Selection of Gourmet Fresh Fruit’s including Strawberries, Raspberries, Cantaloupe and Apples. All Fresh Cut and Marinated in a Cherry Liqueur. Topped with Whipped Cream Finished with Mini Marshmallows.
Caesar Salad:
Chopped Romaine. Tossed with the Chef’s Hand - Crafted Caesar Dressing and Fresh Baked Croutons. Topped with Imported Asiago Cheese & And Finished with Fire Roasted Red Peppers.
Heirloom Tomato Sampler Salad:
Fresh Mozzarella Tossed with Medley of Heirloom Tomatoes, Baby Cucumbers, Sweet red onions, Fresh Basil. Tossed in a Chef Made Italian vinaigrette. (Lacto-Ova)
All Salads Served with a Basket of Warm Hand-Crafted Semolina Buns, Made on Premise. Made from scratch, Baked Seconds before serving. Served with Extra-Extra Virgin Olive oil, For Dipping.
Please keep in mind the Semolina buns are included if you order a Salad course.
If the Salad Course is not included, Semolina Buns and Extra Virgin Olive Oil can be added for $3.50 per Person.
Build Your Own Wine Dinner
Build Your Own Wine Dinner
Entrée Choices
Herb Roasted Chicken Breast:
Finished with a Holland Pepper Salsa. Served with Rosemary and Garlic Roasted Potatoes.
Pork Loin:
Crusted with Brown Sugar, Cinnamon, Granny Smith Apples. Oven Roasted. Finished with a Maple Syrup Reduction Sauce. Served with Rosemary and Garlic Roasted Potatoes.
Italian Style Lasagna:
Hand Cranked Semolina Pasta – Made from Scratch. Chef’s Homemade Lasagna, Gianelli Sausage, Ground Tenderloin Meatballs, Six Gourmet Cheeses. Finished with the Chef’s Hand-Crafted Marinara Sauce.
Prime Rib:
12 oz. cut Rosemary and Garlic Crusted Prime Rib Roast. Served with Chantilly Potatoes. Finished with Au-Jus.
New York Strip Steak:
12 oz. Boneless Choice Black Angus, Broiled with a dry Rub. Finished with a Medley of Gourmet Forest Mushrooms, Red Onions. Served with Rosemary and Garlic Roasted Potatoes.
Build Your Own Wine Dinner
Build Your Own Wine Dinner
Seafood
Boston Cod Fish Fillet:
Dusted with Cracker Crumbs and poached in Chablis, Finished with a Tarragon Beurre Blanc Sauce. Oven Roasted and Served with Jasmine Rice Tossed with Sundried Apricots
Surf +Turf:
4 oz. Petite Fillet and 4 oz. Salmon Fillet, Broiled in Butter. Served with Herb Roasted Potatoes and a Homemade Cocktail Sauce.
Jumbo Scallops:
Broiled and Served with Jasmine Rice. Finished with a Lemon Hollandaise Sauce
Cajun Style Red Snapper Fillet:
Rubbed with the Chef’s Cajun Blackening Seasoning, Served with Jasmine Rice Tossed with Holland Pepper Trio. and Finished with a Jonah Crab Salsa.
Haddock Fillet:
Seasoned with the Chefs Hand Crafted Seafood RubRoasted in Chablis, Served with Basmati Rice tossed with Sundried Apricot’s.
Seafood Platter:
Scallops, Cod, Shrimp, Dusted with the Chefs Hand-Crafted Seafood Rub. Served over a Jasmie Rice tossed with sundried tomatoes. Finished with Drawn Butter.
Build Your Own Wine Dinner
Build Your Own Wine Dinner
Vegetarian Entrées:
Vegetarian Lasagna:
Hand-Crafted Semolina Pasta, Filled with Seasonal Vegetables, Chef’s Marinara Sauce, and 6-Gourmet Cheeses. Finished with Romano. (Lacto-Ova)
Pasta Prima Vera:
Medley of 6 Different Vegetables, Sautéed in Olive oil with herbs and Spices. Tossed in the Chefs Classic 3 Cheese Alfredo Sauce. Finished With Pecorino Romano Cheese. (Lacto-Ova)
Vegetable Kabobs:
Crooked Kneck Yellow Squash, Zucchini, Trio of Holland Peppers, Sweet Red Onions, Baby Portabella Mushrooms, Grape Tomatoes. Served on Bamboo Skewers with a Sriracha Dipping Sauce. (Vegan)
Chinese Style Stir Fry:
Snow Peas, Baby Corn, Water Chestnuts, Crooked Kneck Yellow Squash, Zucchini, Carrots, Ginger, Garlic, Scallions. Sautéed in Peanut oil and Drizzled with Soy Sauce. Finished with Toasted Sesame Oil. (Vegan)
Herb Roasted Vegetables:
Broccoli, Snow Peas, Carrots, Cauliflower, Red Onions, Heirloom Tomatoes, Zucchini, Crooked Kneck Yellow Squash, Served over Jasmine Rice. Finished with a Spicy Siracha Sauce. (Vegan)
All Entrées are served with a Vegetable Medley.
Build Your Own Wine Dinner
Build Your Own Wine Dinner
Dessert:
Flourless Belgium Chocolate Torte:
Topped with a Strawberry and Whipped Cream. Finished with a Dusting of Belgium Powdered Chocolate. (Gluten Free) (Lacto-ova)
Crème Brule’:
Dusted with Uncured Sugar and Flamed table Side.
Italian Style Cheesecake:
opped with a Fresh Strawberry Coulis Sauce. Finished with Whipped Cream. (lacto-Ova)
Lemon Puff Pastry:
Topped with Lemon Custard, Marinated Strawberries. Finished with Whipped Cream.
Belgium Chocolate Mousse:
Topped with Fresh Whipped Cream & Fresh Strawberry. Finished with Belgium Chocolate Cocoa Powder.
Baked Apple Puff Pastry:
Puff Pastry Stuffed with Granny Smith Appels, Cinnamon, Brown Sugar. Finished with Warm Maple Syrup
Chocolate Brownie:
Served Warm, topped with a Belgium Chocolate Ganache Sauce and Finished with Whipped Cream and Belgium Cocoa Powder.
Chef’s Gourmet Fruit Cup:
Medley of 6 different Seasonal Fruits, cut fresh just before serving. (Vegan)
“Build Your Own Wine Dinner Pricing”
Three Course $79.95
Four Course $89.95
Five Course $99.95
Six Course $109.95
Includes Matching Finger Lakes Wine with each Course or all Natural Juice Pairing.
{Premium Finger Lakes Wine Package Add $15 per Person}
Plus N.Y.S. Sales Tax + Gratuity.
Minimum 6 People – Maximum 16 People
Hand Crafted Semolina Buns, Served with Extra Virgin Olive Oil
Semolina Buns and Extra Virgin Olive Oil, Without Salad Course add $3.50 per Person.
Any Combination Can Be Selected, One selection each category and a Vegetarian Dish
- Starter – 2) Salad – 3) Soup – 4) Appetizer – 5) Entrée – 6) Dessert
Count and Menu Must be Finalized 1 week Before the Dinner
Email: [email protected]
Premium Fine Dinning
Ultimate Fine Dining
Appetizer
Gourmet Cheese & Fruit Plate:
Served with Medley of Gourmet Cheeses, Red and Green Grapes and Whole Grain Crackers. (Laccto-Ova)
Cheese and Charcutier:
Medley of Assorted Gourmet Cheeses and Italian Meats.
Tempura Shrimp:
Dipped in the Chef’s Own Tempura Batter Recipe and Fried in Peanut Oil. Presented on Bamboo Skewers, Served with a Spicy Asian Sauce.
Fried Egg Plant:
Baby Egg Plant Sliced Thin and Breaded with Fresh Semolina Breadcrumbs. Topped with the Chef’s Signature Marinara Sauce. Finished with Asiago Cheese (lacto-Ova)
Clams Casino:
Stuffed with Hickory Smoked Bacon, Trio of Holland Peppers and Semolina Breadcrumbs.
Exotic Forest Mushroom Puff Pastry:
French Puff Pastry, Stuffed with Oyster, Portobellos, Cremini, Basket, Chanterelles and Shiitake’ Mushrooms. Finished With a Forest Mushroom Cream Sauce and Splash of Sherry.
Premium Fine Dinning
Ultimate Fine Dining
Soup:
Lobster Bisque:
Creamy Lobster Stock Topped with Claw Meat.
Creamy Forest Mushroom:
Cremini, Shiitake, Basket, Portabellas, and Oyster Mushrooms. Finished with a Splash of Sherry. (Lacto-Ova)
Cream of Tomato Basil:
Medley of Gourmet Tomatoes, Cream, Sherry, Asiago Cheese and Fresh Basil Chiffonade. Finished with the Chef’s Hand-Crafted Croutons (lacto-Ova)
Beef Tenderloin and Vegetables
Made with Black Angus Tenderloin and Fresh Seasonal Vegetables, Served in a Hand – Crafted Beef Stock.
Boston Rock Shrimp Bisque
Simmered in a Seafood stock and thickened with a fresh made rouge.
Chicken Tortellini:
Chunks of Roasted Chicken Meat, Served over Cheese Tortellini. Made with a Hand-Crafted Chicken Stock
Cream of Broccoli:
Fresh broccoli, in a Vegetable Cream Sauce, Finished with broccoli Florets. (Lacto-Ova)
Garden Vegetable:
Medley of Fresh Garden Vegetables, Served in a Hand-Crafted Vegetable Broth (Vegan)
Premium Fine Dinning
Ultimate Fine Dining
Salad:
Organic Greens:
Medley of Organic Greens, Cucumbers, Trio of Holland Peppers, Red Onions, and Roma Tomatoes, tossed in a Hand-Crafted Balsamic Vinaigrette. (Vegan)
Baby Spinach:
Baby Spinach Tossed with a Medley of Seasonal Vegetables. Finished with a Chef Made Italian Balsamic Vinaigrette. (Vegan)
Caesar Salad:
Freshly Chopped Organic Romaine Tossed with Chef’s Hand-Crafted Caesar Dressing and Fresh Baked Croutons. Topped with Imported Asiago Cheese & And Finished with Fresh Fire Roasted Red Peppers.
Gourmet Heirloom Tomato Salad:
Fresh Mozzarella Tossed with Medley of Heirloom Tomatoes, Baby Cucumbers, Sweet red onions, Fresh Basil. Tossed in a Chef Made Italian Served with a Basket of Warm Hand-Crafted Semolina Buns, Made on Premise. Made from scratch, Baked Seconds before serving. Served with Extra Virgin Olive oil, For Dipping. (lacto-Ova)
Gourmet Fruit Medley:
Chef’s Selection of Gourmet Fresh Fruit’s including Strawberries, Raspberries, Cantaloupe and Apples. All Fresh Cut and Marinated in a Cherry Liqueur. Topped with Whipped Cream Finished with Mini Marshmallows.
All Salads Served with a Basket of Warm Hand-Crafted Semolina Buns, Made on Premise. Made from scratch, Baked Seconds before serving. Served with Extra Virgin Olive oil, For Dipping.
Premium Fine Dinning
Ultimate Fine Dining
Entrée
Twin Tournedos:
2 - 4oz. Fillet Mignon’s. Dusted with the Chef’s Special Rub, Served with Chantilly Potatoes. Finished with a Red Wine Reduction Sauce.
Herb Roasted Rack of Lamb:
Crusted with Rosemary and garlic, Finished with a Balsamic Reduction Sauce. Served with Roasted Potato Medley.
Fillet Mignon:
7 oz. Fillet, Stuffed with Shiitake Mushrooms and Camberge’ Blue Cheese. Finished with a Forest Mushroom Cream Sauce. Served with Chantilly Potatoes and Medley of Seasonal Vegetables.
Prime Rib:
12 oz. cut Rosemary and Garlic Crusted Prime Rib Roast. Served with Chantilly Potatoes. Finished with Au-Jus.
Pork Tenderloin:
Crusted with Granny Smith Apples, Cinnamon, Fresh Ground Nutmeg. Finished with a Organic Fresh Maple Syrup. Served with Herb Roasted Potatoes.
Surf +Turf:
4 oz. Petite Fillet and 4 oz. Cold Water Lobster Tail, Broiled in Butter. Served with Herb Roasted Potatoes and Drawn Butter.
Premium Fine Dinning
Ultimate Fine Dining
Seafood
Broiled Red Snapper Fillet:
Served with Jasmine Rice Tossed with Sun Dried Tomatoes. Finished with a Fresh Chef Created, Mexican Style Crab Salsa.
Seafood Extravaganza:
4 Oz. Lobster Tail - Diver scallops – Prawns
Drizzled with and Broiled with the Chefs hand – Crafted Seafood Rub. Served with Basmati Rice Tossed with Roasted Red Peppers.
Cod Christopher:
6 oz. Boneless Cod Fillet, Broiled with Cracker Crumbs, Butter, Chablis. Served with Basmati Rice Tossed with Sundried Apricot’s. .Finished with Tarragon Cream Sauce.
Cajun Blackened Ahi Tuna Fillet:
Tuna, Finished with a Coconut Cream Sauce. Served with Basmati Rice Tossed with Sundried Tomatoes.
Chilean Sea Bass:
Finished with the Chef’s Hand – Crafted Marinara Sauce. Served over 3-Cheese Tortellini.
Wild Prawns Tossed with a Japanese Stir Fry:
U-10 Wild Caught Shrimp, Broccoli, Carrots, Shiitake Mushrooms, Snow Peas, Baby Bock Choy, Baby Corn, Bamboo Shoots, Water Chestnuts, Scallions, Ginger, Garlic. Served over Basmati Rice. Finished with a Japanese Sesame oil.
Seafood Pasta:
Bay Scallops, Rock Shrimp, Mussels and Baby Squid. Steamed in the Chef’s Signature Marinara Sauce. Tossed with a Semolina, 3 Cheese Tortellini. Finished with Fresh Grated Pecorino Romano Cheese.
Ultimate Fine Dining
Dessert:
Double Chocolate Brownie:
Served Warm, topped with a Belgium Chocolate Ganache Sauce and Finished with Whipped Cream and Belgium Cocoa Powder. (Lacto-Ova)
Lemon Custard Puff Pastry:
Topped with Lemon Custard, Strawberries Marinated a Raspberry Kischvasser. Finished with Whipped Cream. (Lacto-Ova)
Hand Crafted Belgium Chocolate Truffles:
Trio of Hand Rolled Truffles. Dipped in Tempered Chocolate and rolled in Coconut-Belgium Powdered Chocolate-Toasted Pecans (Lacto-Ova)
Italian Style Cheesecake:
Topped with a Fresh Strawberry Coulis Sauce. Finished with Whipped Cream. (Lacto-Ova)
Crème Brule’:
Dusted with Uncured Sugar and Flamed table Side. (Lacto-Ova)
Flourless Belgium Chocolate Torte:
Double Chocolate, Flourless Chocolate Torte. Served With a Strawberry and the Chef’s Special Whipped Cream. (Lacto-Ova)
Chef’s Gourmet Fresh Fruit Cup:
6 Fresh hand-cut Fruits, Tropical and Medley of Berries, Marinated in a Kirshwasser Liqueur. (Vegan)
3 Course $109.95 ea.– 4 Course $119.95 ea.-5 course $129.95 ea. 6 Course $139.95 + N.Y.S Tax + Gratuity.
Minimum - 4 People – Maximum - 14 People
One Choice each course and vegetarian Alternative
Included in Price: Premium Finger Lakes Wine Package and Vegetable Medley.
Holiday Dinner
Starter Course
Gourmet Cheese & Fruit Plate:
Served with Medley of Gourmet Cheeses, Red and Green Grapes and Whole Grain Crackers.
Maryland Crab Cakes:
Served with the Chef’s Hand-Crafted Cocktail Sauce.
Rock Shrimp:
Poached in a Cherry Wood Smoked Bacon Cream Sauce. Served Over Cheese Tortellini and Finished with a Freshly Grated Asiago Cheese.
Diver Scallops:
Oven Broiled and Finished with a Classic Lemon Hollandaise.
Beef Tenderloin Skewers:
Black Angus Beef Tenderloin Marinated in a Chef Made Balsamic Vinaigrette, served with a Spicy Siracha Dipping Sauce.
Chicken Tenderloin Skewers:
Marinated in the Chef’s Italian Balsamic Vinaigrette. Finished with a Classical Style BBQ. Sauce.
Appetizer
Tempura Shrimp:
Dipped in the Chef’s Own Tempura Batter Recipe and Presented on Bamboo Skewers, Fried in Peanut Oil. Served with a Spicy Asian Sauce.
Vegetable Kabobs:
Sweet Holland Peppers, Vidalia Onions, Zucchini, Crooked Kneck Yellow Squash, Forest Mushrooms. Oven Roasted and Served on Wooden Skewers. Includes a Spicy Hot Pepper Dipping Sauce. (Vegan)
Beef Tenderloin and Vegetable Kabobs:
Marinated in a Balsamic Vinaigrette. Flame Broiled Tenderloin and Medley of Vegetables. Served with a Spicy Siracha Mayo Dipping Sauce.
Chicken Vegetable Kabobs:
Zucchini, Crooked-Kneck, Baby Portabella Mushrooms Yellow Squash, Cherry Tomatoes and Sweet Vidalia Onions. Marinated in the Chef’s Hand-Crafted Italian Vinaigrette.
Salade:
Cream of Tomato Basil:
Medley of Gourmet Tomatoes, Cream, Sherry, Asiago Cheese, and Fresh Basil Chiffonade. Finished with the Chef’s Hand-Crafted Croutons (Lacto-Ova)
Lobster Bisque:
Creamy Lobster Stock Topped with Claw Meat.
New England Style Clam Chowder:
Filled with, Baby Clams, Hickory Smoked Bacon, Norland, and Yukon Gold Potatoes. Finished with a Splash of Sherry.
Creamy Forest Mushroom:
Cremini, Shiitake, Basket, Portobellos, and Oyster Mushrooms. Finished with a Splash of Sherry.
Roasted Butternut Squash:
Topped with Roasted Squash Seeds and a Dollop of Sour Cream. (Lacto-Ova)
Chicken Tortellini:
Chunks of Roasted Chicken Meat, Served over Cheese Tortellini. Made with a Hand-Crafted Chicken Stock.
Garden Vegetable:
Medley of Vegetables Served in the Chef’s Hand-Crafted Vegetable Stock. (Vegan)
Soup:
California Greens:
Medley of Organic Greens, Cucumbers, Trio of Holland Peppers, Red Onions and Roma Tomatoes, tossed in a Hand-Crafted Balsamic Vinaigrette. (Vegan)
Caesar Salad:
Finished with a Chef Crafted Caesar Dressing and Fresh Baked Croutons. Topped with Imported Asiago Cheese & And Finished with Fire Roasted Red Peppers.
Heirloom Tomato Sampler Salad:
Fresh Mozzarella Tossed with Medley of Heirloom Tomatoes, Baby Cucumbers, Sweet red onions, Fresh Basil. Tossed in a Chef Made Italian vinaigrette. (Lacto-Ova)
Gourmet Fruit Medley:
Chef’s Selection of Gourmet Fresh Fruit’s including Strawberries, Raspberries, Cantaloupe and Apples. All Fresh Cut and Marinated in a Cherry Liqueur. Topped with Whipped Cream Finished with Mini Marshmallows.
All Salads Served with a Basket of Warm Hand-Crafted Semolina Buns, Made on Premise. Made from scratch, Baked Seconds before serving. Served with Extra Virgin Olive oil, For Dipping.
Choice of One Entrée:
Roasted Turkey:
Served with Chantilly Potatoes, Home Made Stuffing, Cranberry Relish and Herb Roasted Squash. Finished with a Turkey Julies’ Sauce.
Pork Loin:
Crusted with Brown Sugar, Cinnamon, Granny Smith Apples and Oven Roasted. Finished with a Maple Syrup Reduction Sauce. Served with Rosemary and Garlic Roasted Potatoes.
Herb Roasted Rack of Lamb:
Crusted with Rosemary and garlic, Finished with a Balsamic Reduction Sauce. Served with Roasted Potato Medley.
Virginia Smoked Ham:
Topped with Pineapple & Roasted. Finished with Maple Syrup, Served with Roasted Sweet Potatoes & Honey Baked Acorn Squash.
Pasta Prima Vera:
Medley of 6 Different Vegetables, Sautéed in Olive oil with herbs and Spices. Tossed in the Chefs Classic 3 Cheese Alfredo Sauce. Finished With Pecorino Romano Cheese. (Lacto Ova)
Herb Roasted Vegetables:
Broccoli, Snow Peas, Carrots, Cauliflower, Red Onions, Heirloom Tomatoes, Zucchini, Crooked Kneck Yellow Squash, Served over Jasmine Rice. Finished with a Spicy Siracha Sauce. (Vegan)
Entrées include Medley of Seasonal Vegetables
Dessert:
Flourless Belgium Chocolate Torte:
Topped with a Strawberry and Whipped Cream. Finished with a Dusting of Belgium Powdered Chocolate. (Gluten Free) (Lacto-Ova)
Crème Brule’:
Dusted with Uncured Sugar and Flamed table Side. (Lacto-Ova)
Italian Style Cheesecake:
Topped with a Strawberry Coulis Sauce. Finished with Whipped Cream. (Lacto-Ova)
Lemon Puff Pastry:
Topped with a Lemon Custard, Marinated Strawberries. Finished with Whipped Cream.
Belgium Chocolate Mousse:
Topped with Fresh Whipped Cream & Fresh Strawberry. Finished with Belgium Chocolate Cocoa Powder. (Lacto-Ova)
Baked Apple Puff Pastry:
Puff Pastry Stuffed with Granny Smith Appels, Cinnamon, Brown Sugar. Finished with Warm Maple Syrup. (lacto-Ova)
Chocolate Brownie:
Served Warm, topped with a Belgium Chocolate Ganache Sauce and Finished with Whipped Cream and Belgium Cocoa Powder. (Lacto-Ova)
Chef’s Gourmet Fruit Cup:
Medley of 6 different Fruits, cut fresh just before serving. (Vegan)
Holiday Menu
Finger Lakes Wines or Fruit Juice Included with each Course.
Premium Finger Lakes Wines for $15 extra per person”
Minimum 6 - People (Adults) – Maximum - 16 people
Available Holliday’s Only
3-Course-$89.95 ea.
4-Course-$99.95 ea.
5-Course $109.95 ea.
6-Course $119.95 ea.
Pus Tax & Gratuity
Children’s Menu
Same Menu - ½ Price - 1/2 Size Portions - Childrens - Dinner.
{Juice and Byrne Dairy Chocolate Milk Pairing.}