 dinner
It's not easy planning a menu for several
guests — that's why were here! Our
Internationally Trained Chefs have created an extensive and unique array of
scrumptious dishes in order
to provide you with variety and ease in planning your event menu.
Please scroll down to see what we have to offer!
All Entrées are accompanied by the
Centre Salad, a choice of Rice, Pasta, or Potatoes du Jour,
Two Fresh Vegetables, Rolls & Butter, and Coffee (reg. & decaf.)
through end of meal.
Iced Tea is available at an additional $1.00 per person
salad
CENTRE
SALAD
Iceberg, Romaine and Red Leaf Lettuce, Tomatoes, Cucumbers, and
Juliennes of Apple served with our legendary House DressingSpecialty
Salads (In place of Centre Salad — Additional charges apply)
CAESAR
SALAD
Crisp Romaine Lettuce, Garlic Sourdough Croutons and Parmesan Cheese
with Caesar Dressing |
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AUTUMN
SALAD
Assorted Baby Greens, Watercress, Fresh Pear stuffed with Bleu
Cheese, Pecan Garni, and Honey Mustard Dressing
SALAD
VIENNA
Boston Bibb Lettuce, Tomato Mushroom Vinaigrette, and Honey Mustard
Dressing |
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Entrée Selection
Chicken
Entrées
CHICKEN
TERIYAKI
Boneless Breast of Chicken with Ginger Soy Sauce & Toasted
Coconut
CHICKEN DIJON
Boneless Breast of Chicken lightly breaded and topped with a Dijon
Mustard Sauce
CHICKEN PICCATA
Boneless Breast of Chicken sautéed with Lemon Butter and
Capers
CHICKEN ROSEMARY
Sautéed boneless Breast of Chicken served with Rosemary
Sauce
CHICKEN SALTIMBOCCA
Sautéed Boneless Breast of Chicken served on Eggplant, Smoked
Ham, topped with Mozzarella Cheese & Marinara Sauce
CHICKEN OSCAR
Boneless Breast of Chicken dashed with egg, crowned with Asparagus,
Crab and Sauce Béarnaise
CHICKEN PRINCESS
Boneless Breast of Chicken lightly breaded and browned in Butter,
topped with Asparagus, Mushroom Cap, and Hollandaise Sauce
CHICKEN WELLINGTON
Boneless Breast of Chicken covered with Sauce Duxelles & wrapped
in a Puff Pastry
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Beef Entrées
ROASTED NEW YORK STRIP
(Minimum of 40 persons)
New York Strip roasted with Fresh Garlic and Dijon Mustard, topped
with Rosemary Burgundy Sauce
ROAST PRIME RIB OF BEEF
Au Jus and Creamy Horseradish
TOURNEDOS TOSCA
Beef Filet on Croutons, topped with Choron Sauce and Sauce Béarnaise
NEW YORK STEAK VIENNA
Topped with Sweet Crispy Onions
FILET OF BEEF OSCAR
Filet crowned with Crab, Asparagus, and Sauce Béarnaise
LONDON BROIL CHASSEUR
Sliced London Broil with Mushrooms and Sauce Bordelaise
BEEF WELLINGTON
Beef Tenderloin covered with Sauce Duxelles & wrapped in a
Puff Pastry
Seafood Entrees
SALMON
Baked Cajun Style or with Lemon Butter
SWORDFISH
Blackened or with Lemon Butter
SEAFOOD WELLINGTON
Scallops, Shrimp, and Salmon sautéed with Onions, Mushrooms,
and Fresh Garlic, wrapped in Puff Pastry
MAHI MAHI
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more selections
n Dinner, click
n Dinner
Buffet, click
n Theme
Parties, click
n Specialty
Wedding Packages, click
n Cake-Cutting & Bar
Service, click
n Luncheon, click |
|
n Luncheon
Buffet, click
n Luncheon Salads, click
n Breakfast, click
n Appetizers & Salads, click
n Refreshments & Hors
D'oeuvres, click
n Desserts, click |
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 Contact our
Event Coordinators.
For English click
here | For Spanish click
here
Call 562.804.4434. Fax 562.925-4074
Office hours: Monday - Sunday 9:00am - 5:00pm
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