Delmonico’s Dinner Menu
Dinner Selection of Hors D’oeuvres, served butler style
Selection |
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Vegetarian Flatbreads, Tomato Sauce, 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 *gf |
Deviled Egg with Caviar *gf |
Braised Mushroom and Onion, creme 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 |
Horseradish Deviled Eggs |
New Potatoes with smoked salmon and horseradish cream *gf |
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 |
Buratta in Cucumber Cups *gf |
Mini Avocado Toast (with or without Ruby Shrimp) |
Chicken Pot Stickers |
Billy’s Bacon *gf |
Additional Supplement $7.00 per person |
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Lobster Newberg |
Miniature Eggs Benedict |
Lamb Lollipop Chops |
Petite Beef Wellington |
Extra large jumbo shrimp with cocktail sauce |
Foie Gras Blini with sweet caramelized onions |
Lobster Cocktail |
Smoked salmon and caviar on toast with chive crème fraiche |
Alaskan King Crab Legs |
Mini God Crest Sliders |
For the Table: Delmonico's Shellfish Chateau $40.00 per person, per hour Seasonal Oysters, Lobster, Snow Crab Claw, Blue Crab, Jumbo Shrimp |

Dinner Menu Choice One
First Course (please pre-select two) | Description |
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Three Leaves Caesar Salad | Reggiano, Boquerones, Soft Egg |
Delmonico's Living Greens | Market Vegetables, Crispy Buckwheat, Aged Lemon Vinegar |
Soup of the Day | Selection changes daily |
Entrees (please pre-select three) | Description |
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Filet Mignon | All Natural Tenderloin Steak, chefs selection of seasonal vegetable and potatoes |
Salt Brick Amish Chicken | A La Keene Style |
Pan Roasted Faroe Island Salmon | Butternut Squash, Wild Mushrooms, Black Lentils |
Seared Scallops | Taste Of The Sea, Acquerello Risotto, Meyer Lemon |
Acquerello Risotto | Saffron, Market Vegetables, Parmigiano-Reggiano (vegetarian option) |
Dessert (Please pre-select one) | Description |
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Valrhona Chocolate Mousse | Peanut Butter & Caramel, Cashew – Almond Ice Cream |
Lemon Semifreddo | Blueberry compote, Walnut Cookie |
Classic Pie A La Mode | Daily Bakery Preparation |
New York Style Cheesecake | Strawberry-Basil Sorbet |
Classic Baked Alaska | Walnut Cake, Apricot Jam, Banana Gelato, Meringue |
Coffee & Tea Service | |
Menus and Prices subject to change | |
Vegetarian and Vegan Options available |

Dinner Menu Choice Two
First Course (please pre-select two) | Description |
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Charred Octopus | White Bean Hummus, Iberico Salami Tapenade |
BLT Wedge"Oscar's" BLT. Wedge | Bayley Hazen Blue, Pickled Onion |
Three Leaves Caesar | Parmesan, Boquerones, Poached Eggs |
Entrees (please pre-select three) | Description |
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Delmonico Steak | Our Signature Cut, Invented In Our Kitchens |
Pan Seared Yellow Fin Tuna | Charred-Corn-Fava Bean Fricassee, Crab Stuffed Zucchini Flower |
Salt Brick Amish Chicken | A La Keene Style |
Fish of the Day | Chef’s Selection from The Market, Preparation Changes Daily |
Seared Scallops | Taste Of The Sea, Acquerello Risotto, Meyer Lemon |
Acquerello Risotto | Saffron, Market Vegetables, Parmigiano-Reggiano (vegetarian option) |
Dessert (Please pre-select one) | Description |
---|---|
Valrhona Chocolate Mousse | Peanut Butter & Caramel, Cashew – Almond Ice Cream |
Lemon Semifreddo | Blueberry compote, Walnut Cookie |
Classic Pie A La Mode | Daily Bakery Preparation |
New York Style Cheesecake | Strawberry-Basil Sorbet |
Classic Baked Alaska | Walnut Cake, Apricot Jam, Banana Gelato, Meringue |
Coffee & Tea Service | |
Menus and Prices subject to change | |
Vegetarian and Vegan Options available |

Dinner Menu Choice Three
First Course (please pre-select two) | Description |
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Three Leaves Caesar Salad | Reggiano, Boquerones, Poached Egg |
Black Truffle Burrata | Heirloom Tomato, Salsa Verde |
Heritage Pig “Bolognese” | Giant Rigatoni Pasta, Ricotta Salata, Black Truffles |
Entrees (please pre-select three) | Description |
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Delmonico Steak | Our Signature Cut: invented in our Kitchens |
Fish of the Day | Chefs selection from the market, preparation changes daily |
Pan Seared Yellow Fin Tuna | Charred-Corn-Fava Bean Fricassee, Crab Stuffed Zucchini Flower |
Salt Brick Amish Chicken | A La Keene Style |
Lobster Newburgh “Shepard’s Pie” | Maine Lobster, Root Vegetables, Sauce A La Weinberg |
Acquerello Risotto | Saffron, Market Vegetables, Parmigiano-Reggiano (vegetarian option) |
Dessert (Please pre-select one) | Description |
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Valrhona Chocolate Mousse | Peanut Butter & Caramel, Cashew – Almond Ice Cream |
Lemon Semifreddo | Blueberry Compote, Walnut Cookie |
Classic Pie A La Mode | Daily Bakery Preparation |
New York Style Cheese Cake | Strawberry – Basil Sorbet |
Classic Baked Alaska | Walnut Cake, Apricot Jam, Banana Gelato, Meringue |
Coffee & Tea Service | |
Menus and Prices subject to change | |
Vegetarian and Vegan Options available |

Dinner Menu Choice Four
Chef Presented Tasting Menu of Delmonico's Classic Dishes | Description |
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Miniature Eggs Benedict | Quail egg. brioche. hollandaise. American caviar |
Oysters Diamond Jim Brady | Beurre blanc, spinach, parmesan, bacon lardons |
Lobster Newburg Carbonara | Pasta. guanciale. Maine lobster. English peas |
Delmonico Steak | Chefs selection of vegetable sides |
Dessert | Description |
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Baked Alaska | American Coffee and Tea Service |
Wine Pairings Available | |
Plus Beverages, 20% Suggested Gratuity, 3% administrative fee, $150 Maitre D, $2.00 pp coat check | |
Menus and Prices subject to change | |
Vegetarian and Vegan Options available |
For The Table | Description |
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Crispy Ale Battered Onion Rings (Serves 4) | Buttermilk Blue Cheese Dressing |
Billy's House Cured Bacon (serves 6) | Aged Maple |
King Crab Macaroni and Cheese (Serves 3) |
Main Course Enhancements | Description |
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1876 Lobster Newburg | Sauce a la Wenberg |
Dover Sole | |
Fossil Farm Double Cut Wild Boar Chop | Apple - Ginger Mostarda, Crushed Potato, Local Greens |
Steak Style | Au Poivre | Oscar | Surf & Turf |
Dessert Enhancements | Description |
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Classic Baked Alaska | Walnut Cake, Apricot Jam, Banana Gelato, Meringue |
Assorted Mini Delmonico's Dessert | Assorted mini desserts from our pastry kitchen. |
Seasonal Berries | Sweet Cream |
Plus Beverages, 20% Suggested Gratuity, 3% administrative fee, $150 Maitre D, $2.00 pp coat check | |
Menus and Prices subject to change | |
Vegetarian and Vegan Options available |
