Events Menu
Dinner Menus at the Sterling Ballroom
Hors d’oeuvres Reception
Fruits + Fromage
Perfectly paired cheeses, fruits, and artisan breads
CHEESE wedges of artisan walnut pecorino, peppercorn
pecorini, piacentinu with saffron, and caciocavallo
ragusano cheese, wheels of garlic and herb boursin,
gouda, morsels of havarti, cheddar, Muenster, and bleu
cheese, accented with fresh berries and grapes
ARTISAN BREAD olive and rosemary loaf, semolina
twist, marble rye, French baguettes, medley of crackers,
whipped butter, and infused oils
Hot + Cold Hors D’oeuvres
Passed on silver trays by uniformed servers. Including but not limited to:
Arancini (Italian rice balls)
Assortment of perogies
Brie and apricot puff
Bruschetta
Chicken and lemon grass spring roll
Cocktail franks
Crudite shooters
Mac and cheese triangles
Mini calzones
Mini reubens
Mozzarella triangles
Philly cheese steak spring rolls
Spanakopita
Choice of Display
Select one
Fresh seasonal fruits
Grilled marinated veggies
Chafing Dishes
Select three
Grilled lemon chicken
Chicken francaise or Marsala
Chicken saltimbocca
Sesame chicken
Southern fried chicken tenders
Boneless bbq beef ribs
Filet of beef strips with caramelized onions, bell peppers
Swedish or Italian meatballs
Italian sausage with peppers, sweet onions, tomato basil
Eggplant rollatini
Fried ravioli
Gourmet mac and cheese
Penne pasta in a vodka blush sauce
Ricotta stuffed shells
Spanish paella
Fried calamari
Seafood scampi
Steamed mussels with a choice of tomato garlic broth or
white wine, garlic, and shallot broth
Choice of Pasta Station or Smashed Potato Bar
Attended by our uniformed chefs
PASTA STATION (select two)
Penne with classic vodka sauce
Tri-color farfalle with sundried tomato pesto
Ravioli with classic carbonara
Orecchiette with portobello Florentine
Cavatappi with tomato pomodoro
Rotini with shrimp fra diavolo
Radiatore Bolognese
Tri-color tortellini Alfredo
SMASHED POTATO BAR
Creamy mashed white and sweet potatoes served in
martini tumblers with an array of delectable toppings
including bacon bits, scallions, broccoli, cheddar cheese,
marshmallows, cinnamon, butter, sour cream, and
wild mushroom gravy
Dinner Buffet
Salad
Select two
Mesclun greens with red wine vinaigrette
Classic Caesar salad
Greek salad: cucumbers, tomatoes, red onion, kalamata olives, Feta, and Greek dressing (no lettuce)
Buffet Entrées
Select four
Grilled lemon chicken
Chicken francaise or Marsala
Chicken saltimbocca
Sesame chicken
Southern fried chicken tenders
Boneless bbq beef ribs
Filet of beef strips with caramelized onions, bell peppers
Swedish or Italian meatballs
Italian sausage with peppers, sweet onions, tomato basil
Ginger-infused salmon with a honey teriyaki glaze
Eggplant rollatini
Fried ravioli
Gourmet mac and cheese
Penne pasta in a vodka blush sauce
Ricotta stuffed shells
Spanish paella
Fried calamari
Seafood scampi
Steamed mussels with a choice of tomato garlic broth or white wine, garlic, and shallot broth
All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter
Desserts
Chef’s selection of petite desserts to be served on the buffet
Refreshments
Freshly brewed coffee, decaffeinated coffee, and tea
Assorted soft drinks
Sit-Down Dinner
Appetizer
Select one
Martini caprese: juicy grape tomatoes and fresh mozzarella in garlic basil pesto, served in a petite-stem cocktail glass
Portobello Napoleon: sautéed baby spinach and roasted red bell peppers baked into the center of a large portobello
mushroom, blanketed with melted mozzarella cheese and caramelized onions, on a bed of greens infused with
balsamic vinaigrette
Roasted vegetables in puff pastry: over field greens with walnuts, cranberries, and a raspberry vinaigrette
Butternut squash ravioli in a brown butter sage sauce
Salad
Select one
Classic Caesar salad
Mesclun greens with red wine vinaigrette
Entrées
Select three
Filet of Sole Stuffed with Lobster + Lump Crab with a citrus butter sauce and fresh lemon
Ginger-Infused Salmon with a honey teriyaki glaze
Breast of Chicken Topped with Lump Crab in a roasted tomato béarnaise sauce
Herb Roasted French Breast of Chicken in a sherry reduction
Roulade of Chicken Florentine with spinach and Boursin cheese, charred tomato velouté sauce
Slow Roasted Prime Rib of Beef au jus, with a side of spicy horseradish sauce
Sliced Roasted NY Strip Steak with wild mushroom sauce
Penne Pasta in a vodka blush sauce
All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter
Desserts
Dessert pedestal: three sweet tiers of petit indulgences served at each table: strawberries dipped in dark chocolate, cream puffs, éclairs, Napoleons, and freshly filled cannolis
Refreshments
Freshly brewed coffee, decaffeinated coffee, and tea
Assorted soft drinks
Please Note
Additional cost may apply for Friday and Saturday events
For Hors d’oeuvres Reception and Dinner Buffet, 35 person minimum required
For Sit-Down Dinner, 25 person minimum required, and server fee plus tax applies for parties under 30 guests
All pricing is subject to prevailing New Jersey state sales tax & hotel service charge
Maitre d’ fee plus tax (no additional service charge) for parties with 100 guests or more
Menus subject to change