Dinner Banquet Menu

Stationary Hors D’oeuvres

Domestic & Imported Cheese Display
Variety of Cheeses Garnished with Fresh Fruit, Berries, Vegetable Crudités
Crackers and Dip

Breads and Spreads
Hummus, Tabbouleh, Spinach and Artichoke Dip,
Tapenade, Olive Oil and Roasted Garlic, Assortment of Breads,
Bruschetta, and Grilled Pita Chips

Smoked and Cured Salmon Station
Smoked Salmon, Cured Gravlax,
Served with Chopped Eggs, Onion, Capers, Toast Points,
Mini Bagels, Herb Cream Cheese, Vodka Dill Mustard Sauce

Mediterranean Antipasto
Grilled Vegetable Salad, Marinated Olives, Mushrooms,
Tomatoes, Roasted in Grilled Vegetables, Anchovies,
Italian Cheeses and Cured Meats,
Accompanied by Bread Sticks and Foccacia

SCC Raw Bar (Market Price based on seasonal availability)
Little Neck Clams, Cherrystone, Selections of Native Oysters, Crab Legs,
Crab Claws, Jumbo Shrimp, Maine Lobster Tails
Cocktail Sauce, Tomato and Basil Creole Mustard

Sushi Station (Market Price based on seasonal availability)
Sashimi and Sushi
California Rolls, Salmon Rolls, Vegetarian Rolls, Spicy Tuna Rolls
Soy Dipping Sauce, Wasabi, Pickle Ginger

Based on 60 individual pieces per tray
Minimum 20 per each

Sliced Sirloin on Crostini Garlic Mustard Sauce Peppered Tenderloin Roasted Garlic Aioli on Focaccia Bread
Smoked Pulled Chicken Roasted Corn Tartlette
Imported Salami Cornucopia Mascarpone Cheese Caper
Carpaccio Arugula Roasted Tomato Cremini Aged Balsamic Vinegar
Lobster Medallions Tomato Basil on Cucumber
Lobster Knuckle Dill Crème Fraiche Roll
Ceviche of Lemon Lime Rock Shrimp Belgian Endive
Grilled Sea Scallops Pumpernickel Sour Cream Caviar
Crabmeat Stuffed Cherry Tomatoes
Salmon Pinwheels

Passed Cold Hors D’Oeuvres
50 individual pieces per tray

Oysters on the Half Shell (Market Price based on seasonal availability)
Cherrystones on the Half Shell (Market Price based on seasonal availability)
Shrimp Cocktail
Jumbo Shrimp Cocktail

Vegetable Spring Roll with Ginger Soy
California Sushi Rolls
*Grilled Mission Figs with Herb Goat Cheese & Wrapped in Parma Ham
* Seasonal availability

Passed Hot Hors D ’Oeuvres
50 individual pieces per tray

Provencal Mushroom Cap, Herbs, Bread Crumbs, Roasted Red Tomatoes
Stuffed Mushroom Cap with Sweet Italian Sausage Herb Crumbs
Mini Pork Dumpling, Ginger Soy
Mushroom Cap with Seafood Herb Stuffing
Spinach and Pesto in Puff Pastry
Vegetable Spring Roll, Chili Garlic
Ratatouille Goat Cheese in Phyllo Dough
Lemon Chicken Tenders
Chicken Curry, Toasted Coconut Major Grey Chutney
Chicken Satay
Teriyaki Glazed Beef Skewer
Chicken Saltimbocca
Pork and Vegetable Egg Roll, Duck Sauce
Chicken Wellington
Artichoke Hearts with Goat Cheese
Mini Beef Wellington
Cranberry Walnut Brie in Phyllo Dough
Clams Casino, Herb Butter, Peppers, Bacon
Oysters Rockefeller, Spinach and Mornay
Oyster Kirkpatrick, Marinara, Pepper, Cheese and Bacon
Crab Rangoon Hot Mustard
Scallops Wrapped in Applewood Bacon
Shrimp and Beer Batter Honey Mustard
Coconut Shrimp Sweet and Sour
Shrimp Tempura
Coconut Lobster Tail
Roasted Baby Lamb Chop, Persille Mint Jelly

Appetizers and Soups

Seasonal Sorbet
Wild Mushroom Consommé
Italian Wedding Soup
French Onion Soup with Gruyere Croutons
Minestrone Soup
Fresh Fruit Plate with Sherbet
Melon Wedge with Kiwi, Strawberry and Prosciutto

Corn and Sweet Crab Bisque
New England Clam Chowder
Lobster Bisque $6.00 Jumbo Shrimp Cocktail (4)
Lobster Martini (Market Price)
Pasta Course (Priced Upon Request)


Traditional Garden Salad
Classic Caesar Salad with Creamy Dressing
Fresh Spinach Salad with Sliced Strawberries Tossed in Sweet Poppyseed Dressing
Baby Field Greens with Toasted Pinenuts, Grape Tomatoes, Balsamic Vinaigrette
Iceberg Wedge with Tomato, Shaved Bermuda Onion, Blue Cheese Dressing
Hearts of Romaine with Roasted Red Pepper, Shaved Pecorino Romano, Creamy Dressing
Red Endive on a Bed of Boston Lettuce, Finished with Champagne Vinaigrette

Sliced Pear & Prosciutto Salad
Pink Grapefruit & Watercress Salad
Vine Ripened Tomatoes, Fresh Mozzarella, Basil and Aged Balsamic Vinegar

Vegetables and Starches

Seasonal Roasted Vegetables Baked Potato
Seasonal Steamed Vegetables Parslied Red Bliss Potatoes
Fresh Green Beans Almandine Escalloped Potatoes
Broccoli Polonaise Oven roasted Potatoes
Dill Belgian Carrots
Grilled Asparagus
Baked Stuffed Potato
Baked Stuffed Red Bliss Potato
Spinach Stuffed Roasted Tomato

Seafood Entrees
Baked Haddock Fillet
Buttery Cracker Crumb
Grilled or Steamed Salmon Fillet
Topped with your choice of Warm Tomato-Caper Relish or Cucumber Dill
Baked Stuffed Jumbo Shrimp
Salem’s own Seafood Stuffing
Grilled North Atlantic Swordfish Steak
Lemon Herb Butter
Seafood Americana
Lobster, Shrimp & Scallops Sautéed with Mushrooms, Leeks & Tarragon,
Flambed in Cognac & Sherry & finished with Cream, Served in a Flaky Puff Pastry

Poultry Entrees
New England Roast Stuffed Breast of Chicken
Traditional Bread Stuffing

Stuffed Cape Cod Chicken
Apples, Cranberries, and Walnuts
Stuffed Breast of Chicken Florentine
Spinach, Ricotta and Swiss Cheeses

Breast of Chicken Veronique
Velvety White Wine Grapesauce

Breast of Chicken Piccata
Lemon White Wine Butter Sauces with Mushrooms, Capers and Artichokes

Surf & Turf

Roast Rib Eye of Beef Au Jus
Roast Aged New York Sirloin
Roast Tenderloin of Beef
Petite 6oz Grilled Filet Mignon
Grilled 12oz Prime New York Sirloin
Grilled 8oz Filet Mignon

Filet Mignon, Tenderloin & Sirloin are served with your choice of Sauce:
Bordelaise, Brandy-Cream-Peppercorn, Marchand DeVin, or Béarnaise

Roast Sirloin (5oz) with Two Jumbo Baked Stuffed Shrimp
Roast Tenderloin (5oz) with Two Jumbo Baked Stuffed Shrimp
Roast Tenderloin with Stuffed Lobster Tail Priced upon Request

Surf and Turf are offered with your choice of Sauce:
Bordelaise, Brandy-Cream-Peppercorn, Marchand DeVin or Béarnaise

Veal & Lamb

Roast Rack of Veal Priced upon Request
Rack of Lamb Persille Priced upon Request

Entrée prices include Appetizer, Salad, Rolls and Butter, Coffee and Tea

Chef Attended Stations

Pasta Station #1
(Choose Two) each
Creamy Alfredo and Marinara Sauces

Pasta Station #2
Farfalle Pasta with: Broccoli, Peppers, Zucchini, Summer Squash, Cherry Tomatoes, Onions, Carrots, Mushrooms, Baby Shrimp, Chicken Creamy Alfredo and Garlic-Basil-Olive Oil Sauces

Stir Fry Station
Chicken and Shrimp with an Assortment of Crisp Asian Vegetables
Sauces and Oriental Noodles

Carving Selections
Breast of Roasted Turkey (serves approximately 30 people)

Glazed Corned Beef

Sugar Coated Baked Ham

Roast Tenderloin (serves approximately 20 people)

Steamship Round of Beef (serves approximately 60 people)

Carving Selections are served with rolls and Horseradish Cream, Mayonnaise, Cranberry Mayonnaise & Country Mustard

Salad Bar Station

Flambé Dessert Station
Crepes with Jubilee or Bananas Foster Sauce Served with Vanilla Ice Cream

Buffet 1
Per Person

Soup Du Jour
Seasonal Fresh Fruit Tray
Bistro Salad Station

Farfalle with Marinara Sauce
Cavatappi with Basil Cream Sauce

Chicken Selection (Select One)
Sweet Marsala, Parma Ham, Fresh Mozzarella Cheeses & Sage

Artichokes, Mushrooms, Capers, White Wine Lemon Butter Sauce

Mushrooms, Dry Marsala

New England Stuffed Chicken Breast
Traditional Bread Stuffing

Seafood Selection (Select One)
Poached Salmon
Dill Hollandaise

Grilled Swordfish
Tomato Caper Relish

Baked Haddock
Maitre D’Hotel

Beef Selection (Select One)

Chef Carved New York Sirloin of Beef
Au Jus Served with Mini Rolls and Assorted Condiments

Vegetable Selection (Select Two)
Parslied Red Bliss Potatoes
Roasted Herbed Potatoes
Rice Pilaf
Belgian Dill Carrots
Fresh Green Beans with Almonds & Roasted Red Peppers
Medley of Fresh Vegetables
Broccoli Polonaise

Buffet 2

New England Clam Chowder
Seasonal Fresh Fruit Tray
Bistro Salad Station

Chef Attendant Pasta Station
Cheese Tortellini, Farfalle, Kalamata Olives, Sun-Dried Tomatoes,
Broccoli, Pine Nuts, Pomodoro, Pecorino Romano Cheese and Cream,
Herbs, Garlic and Olive Oil

Entrée Selection (Select Two)
Sole Florentine
Spinach, Wild Mushrooms, Lobster Sauce

Baked Sea Scallops
Salem’s Own Stuffing

Artichoke Hearts & Roasted Red Peppers in a White Wine Butter Sauce

Chicken Dijon
White Wine, Taragon, Dijon Mustard

Chicken Veronique
Velvety White Wine Grape Sauce

Chef Carved
Roast Turkey
Assorted Condiments

Roast New York Sirloin or Roast Tenderloin
Mushroom Demi Glaze, Béarnaise Sauce

Vegetable Selection (Select Two)
Fresh Green Beans with Almonds & Roasted Red Peppers
Roasted Seasonal Vegetable Medley
Steamed Asparagus
Roasted Red Bliss Potatoes
Creamed Red Bliss Potatoes
Garlic Whipped Potatoes


Seasonal Fresh Berries
Crème Anglaise

Chocolate or Raspberry Mousse
Served in a Chocolate Cup

Strawberries Romanoff
Grand Marnier Fresh Whipped Cream

Chocolate or Raspberry Mousse
Served in a Chocolate Cup

New York Style Cheesecake
Fresh Seasonal Berries

Crème Brulee

Dessert Enhancements

Ice Cream Sundae Bar
Vanilla and Chocolate Ice Cream
Hot Fudge, Butterscotch
Strawberries, M&M’s, Oreo Crumbles, Reese’s Pieces, Heath Bar Crunch, Butter Fingers, Snickers, Whipped Cream, Walnuts, Sprinkles, Cherries

Dessert Buffet
Seasonal Tortes, Cakes and Tarts

Pastry Display
Assorted Mini pastries to include Mini Éclairs, Fruit Tarts
Napoleons, Cannoli’s

Chocolate Fountain
Strawberries, Bananas, Dried Fruits
Marshmallow, Pretzel Sticks, Wafer Cookies
Miniature Cream Puffs, Biscotti


OPEN BARS - Priced according to liquors consumed per drink.
CASH BARS - Are subject to current prices on individual cash basis.
Cake Cutting Fee
VALET - per person of final guarantee or actual attended, whichever is higher.
Valet Service is required for all groups over 50.
COAT CHECK - per person of final guarantee or actual attended, whichever is higher.
Coat Check service is available upon request.

WEDDINGS - Minimum deposit due
within 30 days of Notification of approval date.

- Final guarantees are required TEN DAYS PRIOR to event
- Payment is required IN FULL, ten days prior to event.

ROOM CHARGES (Non – Members)


LABOR CHARGE (for other than the usual function set up) is on a sliding scale

CHARGE FOR OPENING BAR - per bartender
CHILDREN’S MEALS - (Chicken Fingers & French Fries)
“BANDWICHES” (Sandwiches for band/photographer/etc.)
TAX & HOUSE CHARGES - There is a 25% House Charge and 7% applicable Sales Tax added to all food and beverage purchases.
Please note house charge is not a gratuity for service to any food and beverage staffing. Gratuities may be added to the final bill at the client’s discretion.