Menu: Buffet Sit-Down Dinner Salad: Fresh Mozzarella, Tomato and Basil sliced beefsteak tomatoes topped with fresh mozzarella and basil, drizzled with extra virgin olive oil and balsamic glaze. Chef's Carving Table: Angus Sirloin roasted and served with a choice of two sauces: au jus and horseradish. Gourmet Pasta Selection: Stuffed Shells classic pasta shells stuffed with mascarpone, ricotta and spinach with a pomodoro sauce made from tomatoes, garlic, olive oil and fresh basil. Buffet Selections: ~Roast Salmon lightly seared salmon prepared with herbs and a hint of lemon. ~Basmati and Orzo Pilaf asparagus, basmati rice, cranberry beans and orzo (vegetarian). ~Sirloin Tips Marchand du Vin beef slowly braised in red wine, shallots, and mushrooms. ~Chicken Francese buttery lemon-wine sauce envelops lightly battered chicken. Accompaniment: Garlic Mashed Potatoes mashed Idaho potatoes with roasted garlic and butter Dessert: Sheet Cake Drinks: Coffee, tea, brewed decaf, soft drinks, juice and water Cash Bar: Beer & Wine Only
$75 per person $120 per pair
make check payable and mail to: Long Island Poetry & Literature Repository 1650 Sycamore Avenue Suite 46 Bohemia, New York 11716 LIPLR2021@gmail.com 631-413-7702
