Delmonico’s Dinner Menu
Dinner Selection of Hors D’oeuvres, served butler style
| Selection |
|---|
| 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 |
|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
|---|---|
| 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 |
