BISTRO AND BAR
Hours:
Phone: 440-247-8595
Fax: 440-247-7005
Email: Contact Us
CREATE YOUR OWN MENU - Plated or Buffet
Our selections will make it easy to offer a fantastic feast for your guests. From the simple to the sublime, the possibilities are endless—many dishes can be adapted to your palate and budget.
Craft your own menu by selecting from the following salad, entree, and side options. Our Event Coordinators will provide you with a complete quote.
*Note some selections are recommended as plated-only for presentation and quality purposes.
Staffing and rental items are additional costs. Please call for a complete quote.
Rolls or Baguette & Butter included
SALAD
Caesar salad with garlic croutons, slivered Parmesan cheese, lemon parmesan dressing
Trifles salad of mandarin oranges, mushrooms, red onion, honey vinaigrette
Spinach and goat cheese salad w/ kiwi pear vinaigrette
Hearts of Palm with mixed greens wrapped in a cucumber ribbon, finished with diced tomato and lemon olive oil dressing salad w/ raisins and sunflower seeds in a sweet dressing
Brie & caramelized walnut salad w/ raspberries and hazelnut dressing
Baby greens w/grapes, apples, crumbled blue cheese & sweet champagne vinaigrette
Wine Bar salad w/ poached pears, caramelized walnuts, goat cheese, dried cranberries, balsamic dressing
Caprese salad with layered tomato, basil, fresh mozzarella cheese, olive oil & balsamic reduction
The Falls salad with mixed greens, strawberries, toasted almonds, bleu cheese, with balsamic vinaigrette
Garden Salad with mixed greens, sliced tomatoes, cucumber, carrot and tomato basil vinaigrette
FISH & SEAFOOD
Lemon Sole stuffed with shrimp & asparagus mousse, orange chive citrus butter
Baked Tilapia is a light white fish served w/ pineapple chutney
Maryland Crab Cakes w/ remoulade sauce or mango relish
Marinated Honey Soy Salmon is a fillet seared with a honey soy glaze
Seared Salmon Fillet with a saffron white wine cream sauce
Creamy Shrimp risotto with asparagus, garlic, white wine & parsley –plated only
Potato & Chive crusted Salmon with maple butter sauce
Grilled Scallop & Shrimp Skewers with a lemon lime beurre blanc –plated only
Sesame Crusted Ahi Tuna fillet, seared and served with a ginger teriyaki glaze
POULTRY
Chicken Marsala w/ mushrooms, Marsala wine
Apple Chicken is a chicken breast w/ almond apple stuffing and brandy cream sauce
topped with red pepper mango chutney
Chicken Saltimbocca is a roulade of prosciutto, sage & provolone cheese finished with a w/ a tarragon jus
Lemon Artichoke Chicken is a chicken breast in a lemon, white wine, garlic and artichoke sauce
Roasted Turkey Breast with port wine reduction
Pancetta-wrapped Chicken breast stuffed with smoked Gouda and finished with a tomato coulis
Baked Chicken Breast stuffed with chevre cheese, red flame grapes and toasted almonds, finished with a white wine cream sauce
PORK
Cornbread & Raisin stuffed pork loin w/ apple brandy glaze
Herb-crusted Pork Roast rolled with an apricot and almond stuffing, finished with triple sec reduction
Honey Dijon Glazed Pork Tenderloin
Sautéed Pork Medallions topped with mushrooms & brandy shallot cream
Stuffed Pork Loin is filled with Wensleydale cranberry cheese and herbed crumb topping
Apple Bacon Wrapped Pork Loin, stuffed with bacon cornbread stuffing
BEEF & VEAL
*please note beef tenderloin is subject to market prices
Rolled veal scaloppini topped with sausage, capers and roasted red peppers
Thinly sliced veal with shiitakemushrooms and Madeira sauce
Veal Osso Bucco reduced with braising liquid and gremolata
Stuffed flank steak w/ spinach & feta cheese
Beef Burgundy is cubed and braised beef in a classic red wine, carrot, celery & onion reduction
Beef Tenderloin Medallions with a stilton port wine reduction with mushrooms and artichokes
Surf n Turf - tenderloin filet with red wine demi-glace & grilled shrimp, citrus beurre blanc –Plated only
Filet a la Oscar – 8 oz filet with crab meat, asparagus spears and béarnaise – Plated only
PASTA
Penne Pasta with fresh basil tomato pomodoro sauce
Creamy Pesto Sauce tossed with penne, sundried tomatoes and artichokes
Wild Mushroom Ravioli in a light gorganzola cream sauce with toasted walnuts
Quattro Formaggio Ravioli with Tomato Basil or Rosemary cream sauce and sauteed spinach
Asiago Tortellini with wild mushrooms & fresh asparagus in a roasted garlic cream sauce
VEGETABLE
Grilled Seasonal Vegetables presented as room temperature
Ginger pea pods with carrot
Corn Custard
Ratatouille
Italian green beans w/ bacon & tomato
Green beans w/ cashews OR Green beans almandine
Grilled asparagus with roasted red peppers
Baked acorn squash w/ cranberry orange compote
Sweet Spaghetti squash
with fresh rosemary and light olive oil
Acorn Squash “wedge” topped with brown sugar and cinnamon butter
Cider Glazed Carrots
STARCH
Lyonnaise Potatoes are layered thinly sliced potatoes and stacked with onions, butter and parsley
Sweet potato praline bake
Oven roasted sweet Potatoes & apples
Cheesy hash browns w/ Canadian bacon and onion
Herb roasted red skins potatoes
Garlic mashed potatoes
Wild rice w/ dried cranberries & oranges
Scalloped bleu cheese potatoes
Vineyard Potatoes - roasted redskin potatoes, Yukon gold potatoes & sweet potatoes
Gnocchi with mushrooms and rosemary Madeira cream OR pesto OR tomato cream sauce
Creamy Risotto with smoked gouda & mushrooms
Apricot couscous
Bleu Cheese baked Polenta
Potato Napoleon are lightly fried thinly sliced potatoes layered with a mix of mushroom, white cheddar and rosemary