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Sit Down Dinner Menu

All Sit Down Dinners come with a gourmet mixed Euro-salad, rolls with butter, and the choice of one starch and one vegetable. Options for entrees range from poultry, veal, pork, lamb, beef, and seafood.

Popular menu items include wedding soup, stuffed chicken breast, chicken caprese, veal marsala, baked tilapia, portobello ratatouille over rice, and mushroom Florentine over pasta.

Hot or cold appetizers for a sit-down dinner can be served preset, family style, or passed by the server butler style.

Please make a choice of 2 entrees per party when guest count exceeds 100 people to ensure prompt service. All steaks including prime rib will be served at medium doneness to maintain food temperature and adequate service.


Soup Upgrades


Chicken Pastini


Broccoli Cheddar


Salad Upgrades

Spinach Salad
Strawberries and glazed walnuts with balsamic dressing

Caesar Salad
Romaine, parmesan, and croutons with caesar dressing

Greek Salad
Feta cheese and authentic toppings with lemon dressing

Caprese Salad
Tomato, mozzarella, and basil leaves with balsamic glaze



Stir Fry Vegetables
Broccoli, peppers, snap peas, and sweet onion sautéed in soy sauce and sesame oil

Spears with a cheddar, beer cheese, or garlic butter sauce

Fresh Garden Baby Carrots
Baby carrots sautéed in butter, honey, and brown sugar

Fresh Garden Green Beans
Romano cheese

Butter Green Beans Almondine

Grilled Asparagus
with Roasted Red Peppers, Garlic, and Olive Oil

Vegetable Medley
Broccoli, cauliflower, and carrots

Grilled or Steamed Vegetables



Large Idaho Baked Potato or Yam
with butter

Large Idaho Baked Potato or Yam
with sour cream and chives

Large Idaho Baked Potato or Yam
with bacon

Large Idaho Baked Potato or Yam
with brown sugar

Golden Parsley Potato
with cracked black pepper and butter

Mashed Yukon Gold Potato
with cream and butter

Mashed Yukon Gold Potato
with roasted garlic

Long Grain and Wild Rice

Long Grain and Wild Rice
with cranberries

Rice Pilaf
sautéed with onions, peppers, and butter

Stuffed Rebaked Potato
Baked potato with twice baked cheddar, butter, heavy cream, bacon, and chives

Poultry Dinner Entrees


Stuffed Chicken Breast
Celery sage stuffing with dried cranberries and topped with pan gravy

Chicken Sicilano
Served with peppers, onions, mushrooms and topped with provolone cheese

Chicken Francaise
Lightly battered in egg, cheese and sautéed in a lemon butter wine sauce

Chicken Balsamico
with tomatoes and artichokes

Chicken Marsala
Chicken breast sautéed with mushrooms in a marsala wine sauce

Chicken Piccata
Lightly battered and sautéed with white wine, lemon, garlic, and caper

Chicken Parmigiana
Lightly breaded and served in a rich tomato sauce with provolone cheese

Chicken Caprese
Grilled chicken breast topped with fresh tomato, buffalo mozzarella, and basil

Veal, Pork, and Lamb Dinner Entrees

Veal, Pork, and Lamb

Stuffed Pork Chop
Pork chop stuffed with celery and sage dressing and topped with pan gravy

Veal Marsala
Veal sautéed with mushroom caps in a Marsala wine sauce

Oven Roasted Pork Loin
Pork loin served with roasted red peppers and garlic sauce in pan gravy

Veal Franciase
Veal with a light egg and cheese batter sautéed in a lemon butter white wine sauce

Rack of Lamb
Lamb with a black pepper mustard crust and served with hot pepper or garlic relish

New Zealand Baby Lamb Chops
Lamb served with a Dijonaise sauce or mint jelly

Beef Dinner Entrees


Roast Prime Rib of Beef
16 oz King Cut or 11 oz Queen Cut slowly roasted with a peppercorn crust, served with rosemary demi-glace

New York Strip
12 or 14 oz

Filet of Tenderloin
6, 8, or 10 oz served with port wine sauce

By The Sea Dinner Entrees

By The Sea

Grilled Ahi Tuna Steak

Seared Mahi
with casino butter

Baked White Fish
with butter crumb topping

Baked Rolled Sole
with dill and butter sauce

Pan Seared Filet of Salmon
topped with casino butter and wine sauce

Broiled Lobster Tail
6 or 8 oz twin tails served with crumb topping

Seafood Combo Dinner Entrees

Seafood Combos

Surf and Turf
6 oz Filet of tenderloin and 6 oz lobster tail served with drawn butter and a lemon wedge

Steak and Shrimp
6 oz Filet of tenderloin and sautéed jumbo shrimp scampi

Steak and Chicken
4 oz or 6 oz filet of tenderloin and choice of chicken

Vegetarian Specialty Dishes


Portabello Ratatouille over Rice with Cheese

Pasta Primavera

Eggplant Parmigiana Stack

Grilled Seasonal Vegetables over Rice

Mushroom Florentine over Pasta

Vegan Specialty Dishes


Portabello Ratatouille without Cheese

Pasta Primavera

Grilled Seasonal Vegetables over Rice

Gluten Free Specialty Dishes

Gluten Free

Pasta Primavera with Gluten Free Pasta

Grilled Chicken with Seasonal Vegetables over Rice

Mushroom Florentine over Gluten Free Pasta