Banquet Entrees and Dinner Selections
CENTURION BANQUET CENTER
BANQUET ENTREES
SIT DOWN DINNER SELECTIONS
Includes choice of Appetizer, Salad, Starch or Grain and Dessert.
Accompanied by fresh Breads, Rolls and Butter. Along with fresh Brewed Coffee and Tea.
APPETIZERS
Fresh Carved Fruit with Sherbet and Grand Mariner.
Chef’s Selection of Soup.
Jumbo Shrimp Cocktail (based market price).
Baby Crab Cakes on Spring Greens with Remoulade Sauce.
SALADS
Spring Salad Greens with Dried Cranberries & Gorgonzola Crumbs.
Toasted Pine Nuts and Pear Tomatoes with Citrus Vinaigrette.
Traditional Caesars Salad.
Tossed Garden Salad with fresh Vegetables and choice of dressing .
Fresh Mozzarella, Roma Tomatoes and Fresh Basil with an infused Garlic Oil.
DINNER SELECTIONS
TUSCAN STYLE CHICKEN BREAST
pan seared and slowly cooked, flavored
with plum tomatoes, onions and garlic.
CLASSIC CORDON BLEU
boneless breast of chicken stuffed with honey ham and three cheeses,
rolled in seasoned crumbs accompanied by a velvety parsley basil sauce.
CHICKEN SALTIMBOCCA
Two pan fried chicken medallions stuffed with Fontina cheese and Italian Prosciutto.
served in a sweet basil marinara sauce with wild mushroom rice pilaf.
TROPICAL COCONUT CHICKEN
Succulent chicken breast crusted with fresh coconut and savory Island
Herbs...Topped with an exotic Mango and Papaya Cilantro sauce.
ROASTED CHICKEN BREAST
(with choice of stuffing)
Chorizo Sausage with Rice Mandarin Orange and Caramelized Red Onion Traditional New
England Sage with Apples and Walnuts Roasted Peppers, Basil, Spinach and Mozzarella.
The above will be accompanied with appropriate sauces
GRILLED FILET MIGNON
with roasted Portobello Mushrooms and a
caramelized Shallot Merlot demi glaze.
PRIME RIB OF BEEF
our slow roasted Prime Rib of Beef,
served with Rosemary Au Jus and Horseradish Cream.
GRILLED OR CARVED NEW YORK SIRLOIN
(with choice of sauce)
Rosemary garlic Au Jus Portobello and
Caramelized Onion Concasse Boursin Cream Sauce.
BAKED STUFFED LOBSTER TAIL
Succulent Maine Lobster Tail split and stuffed with shrimp, scallops,
and lobster dressing, set on a bed of herb and garlic cous cous.
RUBBED LOIN OF PORK
roasted Asian spice, served with a Honey Cilantro Teriyaki Glaze.
SESAME CRUSTED ATLANTIC SALMON
Grilled to perfection and served with either a Ginger
lime Glaze, Lemon Pepper butter or Orange Ginger Beurre Blanc.
GRILLED HALIBUT
served with a Tropical Fruit Salsa.
BAKED STUFFED FILET OF HADDOCK
crusted with our own Atlantic Crab and shrimp
stuffing and topped with a lemon caper cream sauce.
SCAMPI CENTURION
tender shrimp sautéed with garlic, grape tomatoes and fresh
herbs, topped with extra virgin olive oil infused with garlic.
VEGETABLE, STARCH OR GRAIN
Wild Rice Pilaf, Red Bliss Garlic Mashed Potatoes,
Yukon Gold Oven Roasted in Five Spice, Herbed Couscous
and Wild Mushrooms, Rice Pilaf with dried Cherries and
toasted Pine Nuts Risotto with Harvest Vegetables.
DESSERTS
Chocolate Lava Cake, Brownie A La Mode, Cheesecake with Fruit Glaze,
Ice Cream with Strawberries with Whipped Cream, Peach Melba,
Velvet Raspberry Mousse with Chambord Drizzle and Whipped Cream,
Crème Brule, Apple Crisp with Ice Cream or Jack Daniels Bread Pudding with nuts and raisins.
SPLIT MENU
We will be pleased to provide a split menu for your function,
An Organized Procedure for guest selection will be explained to you.
All splits will be required to follow procedure to ensure guests received the proper selections.
Pricing does not include 19% support charge and a 7% State Meal Tax.
As always our Chef is available to create a special menu for your special event.