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
