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Table Served Menu

 

Custom Four Hour Use of the Facility

Gratuity

Gourmet Four-Course Meal

Your Choice of Complimenting Tablecloth & Napkin Colors

Place Cards & Directional Maps for Enclosure with Your Invitations

Delicately Handcrafted Oil Lamp Centerpieces Atop a Circular Mirror

 

Appetizers

 

(Please Choose 1)

 

Crab Cake

Pasteurized genuine Maryland Crab, blended with celery, onion, butter, and herbs, drizzled with a homemade remoulade

 

Melon and Prosciutto

Traditionally sliced cantaloupe wrapped with imported paper thin Prosciutto ham

 

Penne with Broccoli and Roasted Red Peppers

Tossed with virgin olive oil and topped with shaved Parmesan Cheese

 

Ravioli Giovanni

Cheese ravioli served with our Signature 3 Oaks meatless Marinara sauce

 

Tortellini Carbonara

Tortellini tossed in our Alfredo sauce with bacon and peas, served topped with shaved parmesan cheese

 

Salads

(Please Choose 1)

 

House Salad

Crisp Romaine lettuce topped with fresh tomatoes, julienne carrots, sliced cucumbers, red onion and aged balsamic vinaigrette

 

Field Green Salad

Topped with green apples, cranberries, goat cheese, and finished with our House vinaigrette

 

Caesar Salad

Tossed “a la minute” and served immediately

 

Three Oaks Salad

Romaine and Mesclun lettuces topped with grilled pear, caramelized walnuts, and crumbled gorgonzola, drizzled with a balsamic vinaigrette

 

Sliced Seasonal Fruit and Berries

Artfully arranged and dressed with a Honey Lime Dressing

 

*Freshly baked dinner rolls are served with the salad course

 

Entrees

(Please Choose 3)

 

Beef Selections

 

Grilled Filet Mignon

Wrapped in bacon and served on a freshly baked garlic crouton

 

NY Strip Steak

12 oz. of Center-Cut beef, served with compound butter

 

Prime Rib

Mildly seasoned and sliced, served with an Au Jus

 

Slow Roasted Whole Tenderloin

Hand Carved, served and presented with a natural gravy

 

Veal Selections

 

Veal Chop

10 oz. of veal, gingerly stuffed with an original blend of Boursin cheese, sautéed shitake mushrooms,

 and crisp bacon

 

Veal Scaloppini Pommeroy

Tender veal cutlets sautéed in white wine and imported whole grain mustard,

finished with a touch of cream

 

Chicken Selections

 

Stuffed Chicken

(*Our House Favorite) Breaded and baked with sautéed spinach, Fontina cheese and ham

 

Chicken Marsala

A tender chicken breast, traditionally sautéed with butter and shitake mushrooms, finished

with an imported Marsala wine

 

Grilled Maui Chicken with Tropical Salsa

Carefully marinated with fresh cilantro, pineapple juice, garlic, and spices, grilled and topped

with a papaya, mango and sweet onion salsa

 

Walnut and Apple Chicken

Hand blended stuffing of Granny Smith Apples, fresh sage, and toasted walnuts.  Served with a roasted, sliced boneless breast of chicken

 

Chicken Kiev

A tender chicken breast, breaded and wrapped around a freshly blended chive, parsley, and garlic butter

 

Pork Selections

 

Center Cut Pork Chop

Pan seared twin cutlets served with a well flavored apple-cranberry chutney

 

Grilled Center Cut Pork Chop

Topped with a seasoned mushroom dijonaise

 

Seafood Selections

 

Hazelnut Crusted Salmon

Salmon filet crusted with a blend of ground hazelnut meat, fine bread crumbs, butter and herbs

 

Grilled Salmon

A boneless, skinless Salmon filet roasted, and finished with a special whole butter blend

 

Stuffed Sole

Tender filet of Sole stuffed with our seafood stuffing and finished with a Lobster veloute

 

Chilean Sea Bass

Pan seared and braised. Served atop a medley of julienne vegetables, drizzled with a ginger broth

 

Stuffed Shrimp

Four Gulf Shrimp stuffed with our moist seafood stuffing

 

Mahi with Mango Sauce

Fresh Mahi filet baked and served with a warm salsa of mango, papaya, melon, cilantro, and lime juice

 

Sole Florentine

Filet of Sole traditionally prepared, baked with a white wine, lemon, and butter sauce, served over a bed of wilted baby spinach

 

Vegetarian Selections

 

Vegetable Primavera

A fresh assortment of garden vegetables julienne, tossed with bowtie pasta, fresh herbs,

and virgin olive oil

 

Grilled Portobello Mushrooms

Two Portobello mushroom caps stuffed with sautéed vegetables, baked and served

with Parmesan on the side

 

Grilled Vegetable Wellington

Fresh grilled vegetables and Mozzarella cheese, baked in a puff pastry, and served

 with a roasted red pepper coulis

 

Starch

(Your choice of 1-2)

 

Three Oaks Rice

Simmered in a chicken stock until tender, blended with fresh vegetables

 

Herb Roasted Golden Potatoes

Hand cut Yukon Gold potatoes tossed with parsley, rosemary and chives

 

Garlic Whipped Potatoes

Red Bliss potatoes whipped with butter and roasted garlic

 

Twice Baked Potato

Potato skin filled with creamy mashed potato, baked to a golden brown

 

Vegetables

(Your choice of 1)

 

Bouquettiere of Vegetables

Broccoli, cauliflower and carrots tenderly steamed

 

Grilled Asparagus

 

Green Bean and Carrot Medley

 

Menu Subject to change

 

Desserts

 

Baked Apples in a Puff Pastry

Sliced apples with brown sugar, enveloped in a puff pastry and baked until golden brown

 

Baked Chocolate Brownie

Fudge brownie freshly baked served with homemade chocolate mousse, drizzled with raspberry coulis

 

Customized Cake

Customized sheet cake for special occasions