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
Fresh Seasonal Fruits Display
Sliced cantaloupe, honeydew melon, watermelon, pineapple, strawberries, and seasonal berries
Grilled Marinated Veggies Display
A savory harvest of fresh produce marinated and grilled to perfection
Chafing Dishes
Select three
- Sesame chicken
- Southern fried chicken tenders
- Bonless 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
- 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
- Gourmet mac and cheese
- Penne pasta in a vodka blush sauce
- Ricotta stuffed shells
- Spanish paella
- Seafood scampi
All entrées served with chef’s selection of accompaniments, freshly baked rolls, and butter
Desserts
Select one
- Chef’s selection of petite desserts to be served on the buffet
- Customized sheet cake
Refreshments
Freshly brewed coffee, decaffeinated coffee, and tea
Assorted soft drinks
Plated 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, 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
- Beet salad: red and yellow roasted beets, goat cheese, pine nuts, and pea shoots, with a shallot vinaigrette – additional cost per person
- Shrimp and crab orzo: (served chilled or warm) baby shrimp, lump crab, fire roasted red peppers, asparagus spears, and fresh
herbs blended with orzo, over arugula – additional cost per person
Entrée Selections
Select two
- 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
- 8 oz. Center-Cut Filet Mignon – additional cost per person paired with a port wine demi glace (Add two rosemary grilled
butterfly shrimp on top of the filet for an additional cost per person) - Filet of Mahi Mahi with mango salsa fresca – additional cost per person
- 10 oz. cowboy cut pork chop with an apple bacon demi glace – additional cost per person
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
Dinner menus are available Monday-Thursday only
Minimums apply. If minimums are not met, an additional fee will apply and will be subject to tax but is not subject to additional service charge
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
Cake cutting fee applies to any outside cake being served at your event
Menus subject to change