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Luncheon Menu 2005
(For 20 Guest or more) |
Appetizers:
(Select One) |
French Onion Soup
Soup du Jour |
Duling-Kurtz House Salad
Caesar Salad |
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Entrees:
(Select Three) |
| Churchhill's Crab Cake – House Specialty – lump crab cake served over crushed potatoes with tomato and champagne-mustard sauce |
$23.50 |
| Lobster Crepes – filled with lobster and lump crabmeat, topped with lobster-brie sauce |
$24.00 |
| Sesame Chicken Breast – with a honey-mustard glaze and potato crust |
$20.00 |
| Seared Halibut – served over baby greens salad with truffled sweet pepper vinaigrette |
$23.00 |
| Veal Chesapeake – veal medallions sauteed with lump crabmeat, asparagus, and white wine tarragon sauce |
$23.00 |
| Petite Filet Mignon – char-grilled to temperature and served with juniperberry bordelaise and bearnaise sauce |
$24.00 |
| Penne Parmesan – with spinach, tomatoes, basil, garlic and white wine |
$21.00 |
| Lobster Quesadilla – lobster, scallions, Southwest spices, tomato salsa, cilantro, lime and sour cream with baby greens |
$23.00 |
| Vegetarian Dishes Available Upon Request |
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All entrees served with vegetable du jour, whipped potatoes or rice pilaf, warm rolls and butter, popovers and lemon curd, coffee or tea |
Dessert:
(Select One) |
Cappunccino or White Parisienne Ice Cream Truffles, Chocolate Mousse, Warm Apple Strudel, Opera Torte, Cheese Strudel with Apricot Sauce |
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Cocktails and Hors d'oeuvres can be enjoyed in our gardens
Color coordinated linens available; Duling-Krutz fresh flowers in bud vases
All prices subject to a 18% service charge and 6% sales tax
Wine and liqour charges billed on consumption |
Hors d'oeuvres
(served and priced per 50 pieces) |
Butlered Hors d'oeuvres
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| Mini Crab Cakes with Remoulade Sauce |
$120.00 |
| Coconut Shrimp with Thai Dipping Sauce |
$150.00 |
| House Smoked Duck with Orange Horseradish Glaze |
$100.00 |
| Country Ham Mousse on Cucumber |
$90.00 |
| Fruitwood Smoked Salmon on Crostini with Dill |
$100.00 |
| Phyllo Triangle with Spinach and Feta |
$90.00 |
| Asian Beef Skewer |
$95.00 |
| Grilled Vegetable Skewer |
$75.00 |
| Chicken Salad "Veronique" |
$90.00 |
| Vegetable Spring Rolls |
$88.00 |
| Lobster Quesadillas with Tomato Salsa and Sour Cream |
$90.00 |
| Scallops Wrapped in Prosciutto |
$95.00 |
| Shaomai: Steamed Chinese Dumpling with Ginger Dipping Sauce |
$90.00 |
| Mushroom Caps Stuffed with Crabmeat |
$120.00 |
| Warm Brie with Strawberry Almond Sauce |
$95.00 |
| Skewered Chicken Filet with Thai Dipping Sauce |
$80.00 |
| Chef's Assortment Platter |
$95.00 |
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Chilled Hors d'oeuvres |
| Jumbo Shrimp with Cocktail Sauce |
$150.00 |
| Crudite: Deluxe Selection of Fresh Vegetables on Ice, Offered the Blue Cheese and Green Goddess Dips |
$70.00 |
| Lavish Display of Imported and Domestic Cheese Served with Crackers and Freshly Baked Breads, Fresh Fruit Garnish |
$125.00 |
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*Prices Subject to 6% Sales Tax and 18% Gratuity |
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Party Dinner Menu 2005
(For 24 Guest or more) |
Appetizers:
(Select One) |
Duling-Kurtz House Salad
Caesar Salad |
Lobster Bisque
Soup du Jour |
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Entrees:
(Select Three) |
| Jumbo Lump Crab Cakes – over crushed potatoes with tomato, and champagne-mustard sauce |
$36.00 |
| Grilled Salmon Filet – with red bell pepper coulis |
$34.00 |
| Lobster Crepes – filled with lobster and lump crabmeat topped with lobster-brie sauce |
$35.00 |
| Chicken Breast – in seasame-potato crust with a honey mustard glaze |
$29.00 |
| Pork Tenderloin – with pork wine sauce and caramelized pear |
$30.00 |
| Veal Chesapeake – veal medallions sauteed with lump crabmeat, asparagus, and white wine tarragon sauce |
$32.00 |
| Seared Duck Breast – with duck confit, spring roll, and spiced honey sauce |
$31.00 |
| Roasted Rack of Domestic Lamb – herb crusted with roasted shallot cabernet demi-glace and pommes puree |
$40.00 |
| Filet Mignon – center cut, pan seared to temperture with juniperberry demi-glace and bearnaise sauce |
$38.00 |
| Filet Mignon and Cold Water Lobster Tail – served with juniperberry demi-glace and bearnaise sauce |
$53.00 |
| Pasta and Vegetarian Dishes Available Upon Request |
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All entrees served with green bean roulade, whipped potatoes or rice, warm rolls and butter, popovers and lemon curd, coffee or tea |
Dessert:
(Select One) |
Cappunccino or White Parisienne Ice Cream Truffles, Chocolate Mousse, Warm Apple Strudel, Opera Torte, Cheese Strudel with Apricot Sauce |
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Color coordinated linens available; Duling-Krutz fresh flowers in bud vases
All prices subject to a 18% service charge and 6% sales tax
Cocktails and Hors d'oeuvres can be enjoyed in our gardens
Wine and liqour charges billed on consumption |
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