Delmonico’s Buffet Menu
Delmonicos Buffet Menu
| Selection |
|---|
| Selection of Six Hors D’ oeuvres |
| Selection of Eight Hors D’ oeuvres |
Buffet Selection of Hors D’oeuvres, served butler style
| Selection |
|---|
| Vegetarian Flatbreads Seasonal Vegetables |
| Spicy Chicken Empanadas |
| Miniature pan seared Maryland Crab Cakes hand whipped tartar sauce |
| Lamb meatballs with sheepsmilk ricotta and harissa glaze |
| Bay Scallop Mornay on a porcelain spoon |
| Deviled Egg with Caviar *gf |
| Braised Mushroom and Onion, crème fraiche, onion in pastry cup |
| Charred Chicken Skewers, marinated and grilled with sweet and spicy sauce *gf |
| Sliced Filet of Beef on toast with Maytag blue cheese |
| Pigs in a blanket with spicy mustard |
| Pancetta wrapped Scallops *gf |
| Delmonico’s Famous French Fries with tomato dipping sauce *gf |
| Moroccan tuna tartare in cucumber cups *gf |
| Classic steak tartare on toast |
| Eggplant Caponata with shaved ricotta salata |
| Thinly sliced Prosciutto, shaved parmesan, white truffle oil, served on herb crostini |
| Foie Gras mousse with caramelized onion and balsamic vinegar |
| Shrimp and Crab Herb salad in Profiteroles |
| Spinach and Feta in Phyllo |
| Creamed Spinach Tartlets |
| New Potatoes with smoked salmon and horseradish cream |
| Croque Monsieur |
| Market Crudo on a Porcelain Spoon *gf |
| Sweet Peppers stuffed with baba ganoush *gf |
| Mac and Cheese Bites |
| Crab/Shrimp Beignets |
| Bourbon Glazed Chicken Drummettes or Wings/Riblets |
| Mini Quiche |
| Chicken Pot Stickers |
| Billy’s Bacon *gf |
| Buratta in Cucumber Cups *gf |
| Mini Avocado & Toast (with or without Ruby Shrimp) |
Salad and Pasta (please select one)
| Delmonico’s Salads (please select one) | Description |
|---|---|
| Delmonico’s Salad | Flavors of the season, candied hazelnut, lemon yogurt |
| Caesar Salad | Caesar Dressing, gremolata, white anchovy |
| Iceberg Salad | Jasper Bayley Hazen Blue Cheese, Bacon |
| Five Grain Salad | Butternut Squash, Walnuts, Pickled Beets |
| Delmonico’s Pasta (please select one) | Description |
|---|---|
| Penne with Tomato & Fresh Basil | Shaved Ricotta Salata |
| Torchia with roasted seasonal vegetables | Seasonal roasted vegetables tossed with pesto and pine nuts |
| Orecchiette | Roasted Eggplant, Artichokes & Cherry Tomatoes |
| Acquerello Risotto | Mixed wild mushrooms, Butternut Squash |
| Farrotto | Market vegetables, parmesan |
Meat and Seafood (please select three)
| Delmonico’s Meat & Seafood (please select three) | Description |
|---|---|
| Delmonico's Steak | Our Signature Cut - Invented in our Kitchens |
| Roasted Filet Mignon | Carved to order served with a mixed wild mushroom cabernet sauce |
| Grilled Wild Salmon | With charred kale, roasted carrot-saffron emulsion |
| Breast of Veal | Spinach, pine nuts and herbs served in a demi glace reduction |
| Veal Scallopine | With mixed wild mushrooms |
| Seared Atlantic Halibut | With farro, pancetta, butternut squash-chestnut hash |
| Pan Seared Cod | With eggplant caponata, capers |
| Grilled Wild Salmon | Kabocha Squash cake, creamed leeks and Chanterelle mushroom sauce |
| Fish of the Day | Chef’s selection from the market,Lemon caper butter or livornese style |
| Red Snapper | With tomato leek fondue, capers, black olives |
| Chicken A la Keene | A Delmonico’s classic invented in our kitchens in 1837. Roasted Chicken Breast with peas, mushrooms and peppers |
| Delmonico’s Chicken | Chicken stuffed with prosciutto and crucolo |
| Classic Chicken Epicurean | Foie gras, truffle “ a la keene” |
| Filet Mignon Carving Station | |
| Whole Roasted Prime Rib Carving Station | |
| Delmonico's Steak Carving Station | |
| Rack of New England Lamb Carving Station | |
| Maple Cured Steamship Round Pork Carving Station | (served with cheddar biscuits) |
| Roasted Herb Turkey Carving Station | (served with cheddar biscuits) |
Buffet - Sides
| Sides (please select two) |
|---|
| Garlic-Herbed Whipped Potatoes, Vermont Butter |
| Heirloom Carrots and Haricot Verts |
| Roasted Seasonal Root Vegetables |
| Roasted Cauliflower, Raisins, Truffle Honey Butter |
| Roasted Fingerling Potatoes |
Dessert (from our pastry shop)
Assorted Miniature, Petits Fours, Desserts and Sweets
Coffee & Tea Service
| Menus and Prices subject to change | |
| Vegetarian and Vegan Options available | |
| Additional choices $10.00 per person. |
plus beverages, tax and 20% service and 3% administrative fee, plus $150 Maitre D fee, plus $2.00 per person coat/bag check
Premium Beverage Package
Open bar will be charged at $36.00 per person for 1st hour and $30.00 per person each additional hour
