Private Dining Menu
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ELEGANT DISPLAYS Serves 12 People
CHILLED SEAFOOD DISPLAY Serves 6-8 People Ahi Tuna, Alaskan King Crab Legs, Oysters on the Half Shell, and Jumbo Shrimp Elegantly displayed on 3 tiers over shaved ice.
DISPLAY OF FRESH SEASONAL FRUITS & BERRIES
FRESH VEGETABLE CRUDITÉS WITH DIP
IMPORTED AND DOMESTIC CHEESES WITH GOURMET CRACKERS GARNISHED WITH FRESH FRUIT
VEGETABLE CRUDITÉS AND IMPORTED & DOMESTIC CHEESE COMBINATION
BRUSCHETTA DISPLAY Marinated fresh yellow and red tomatoes Tossed with fresh diced mozzarella; Served over French baguettes
AHI TUNA DISPLAY
Fresh seasoned and seared Ahi tuna, sliced thin With green seaweed salad, pickled ginger, and dipping sauces
CHICKEN TEMPURA Boneless chicken lightly battered and fried; Served with cilantro sauce
JUMBO SHRIMP COCKTAIL ON SHAVED ICE BEEF TENDERLOIN LOLLIPOP DISPLAY
Skewered and tempura-battered; Served with sweet peppers and horseradish sauce
GOURMET PIZZA DISPLAY
APPETIZER PLATTERS Choice of Three BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
Caramelized onions & peppers over goat cheese served on a crispy crust Brushed with sweet lemon butter sauce
BLACKENED SCALLOP DISPLAY
Spicy Cajun scallops with bleu cheese, walnuts, and sweet & sour sauce
VEGETABLE SPRING ROLL DISPLAY Served with sweet Thai chili sauce
TASTEFULLY DISPLAYED ON A RECEPTION TABLE OR SERVED
MINI OPEN-FACED TENDERLOIN SANDWICHES
“BUTLER STYLE” TO YOUR
Roasted tenderloin topped with aioli and golden tomato bruschetta
JUMBO LUMP CRAB CAKE DISPLAY
ANTIPASTO DISPLAY A VARIETY OF ITALIAN CURED MEATS, CHEESES & VEGETABLES
Heavy jumbo lump crab cakes served with grainy mustard and red pepper sauce
MINI KOBE BURGER DISPLAY
Open-faced mini Kobe burgers topped with cheddar cheese Tomato, dill pickle, purple onion and Cajun aioli
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
GUESTS UPON ARRIVAL
WINE MENU A FIRST COURSE Wine Pairing: MacMurray Pinot Noir, Sonoma (Silver Tray Wine Service Passed Upon Arrival) COMPOSED CHEESE DISPLAY Garnished with fresh fruit; Served with gourmet crackers
WINE PAIRING DINNER PRESENTATION INCLUDES:
APPETIZER Wine Pairing: St. Supery Sauvignon Blanc, Napa 3-PIECE CHILLED JUMBO SHRIMP COCKTAIL Zesty cocktail sauce and lemon
SALAD SELECTION
Crystal Glassware Gold Charger Plates Black Napkins
HEARTS OF ROMAINE CAESAR Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
STEAKHOUSE CHOP SALAD Julienne fresh greens, aged Tillamook cheddar Hearts of palm, bacon, English cucumber Tomato, red onion, tossed in our House vinaigrette
Candle Centerpiece “Personalized” Souvenir menu with course listings and offerings along with wine descriptions
MAIN COURSE SELECTION Wine Pairing:
Franciscan Cabernet Sauvignon, Napa or Sonoma Cutrer Chardonnay, Sonoma
FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes LOBSTER TAIL (9-10 OZ) Butter poached and baked; Served with seasonal vegetables FILET MIGNON À LA LOBSTER Petite center-cut tenderloin crowned with lobster meat and béarnaise sauce over bordelaise Served with asparagus and mushroom caps
ADD A BOTTLE OF Hyde Park Private Label Chardonnay or Cabernet
FOR EACH GUEST TO TAKE HOME
NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes FRESH CATCH OF THE DAY Prepared Asian-style with a sweet chili soy glaze Served with seasonal vegetables
SIDES & ACCOMPANIMENTS Included in Main Course Selection
COFFEE & DESSERT PRESENTATION Wine Pairing:
Rosenblum Zinfandel Port, San Francisco
A TRIO OF HOUSE MADE DESSERTS New York-Style Cheesecake, Flourless Chocolate Torte, Crème Brûlée
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
UPGRADE YOUR DINNER EXPERIENCE:
WINE MENU B
FIRST COURSE Wine Pairing: Mark West Pinot Noir, California COMPOSED CHEESE PLATE Garnished with fresh fruit; Served with gourmet crackers
WINE PAIRING DINNER PRESENTATION INCLUDES:
SALAD HEARTS OF ROMAINE CAESAR
Crystal Glassware
Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
Gold Charger Plates Black Napkins Candle Centerpiece “Personalized” Souvenir menu with course listings and offerings along with wine descriptions
MAIN COURSE SELECTION Wine Pairing:
Markham Merlot, Napa or Simi Chardonnay, Sonoma
PETITE FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes and haricots verts
ADD A BOTTLE OF Hyde Park Private Label Chardonnay or Cabernet
FOR EACH GUEST TO TAKE HOME
JUMBO SHRIMP SAUTÉ Herbs, garlic, lemon, and white wine butter sauce Served over grilled asparagus
SIDES & ACCOMPANIMENTS Included in Main Course Selection
COFFEE & DESSERT Wine Pairing: Fonseca Bin #27 Port, Portugal NEW YORK-STYLE CHEESECAKE
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
UPGRADE YOUR DINNER EXPERIENCE:
ATLANTIC SALMON Cooked to perfection; Topped with crystal citrus sauce Served with seasonal vegetables
TUX MENU Minimum 10 Guests
HORS D’ OEUVRE RECEPTION CHILLED SEAFOOD DISPLAY Ahi Tuna, Alaskan King Crab Legs, Oysters on the Half Shell, and Jumbo Shrimp Elegantly displayed on 3 tiers over shaved ice
FIRST COURSE SELECTION TUX MENU INCLUDES: Crystal Glassware Gold Charger Plates Black Napkins
LOBSTER BISQUE
FRENCH ONION SOUP
SALAD SELECTION GREEK SALAD Chopped romaine, black & Green olives, onion, feta, tomato Tossed with garlic red wine vinaigrette
STEAKHOUSE CHOP SALAD Julienne fresh greens, aged Tillamook cheddar Hearts of palm, bacon, English cucumber, tomato Red onion, tossed in our House vinaigrette
Candle Centerpiece
MAIN COURSE SELECTION OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE
VEGETABLE MEDLEY
STEAMED ASPARAGUS BÉARNAISE
SURF & TURF Filet mignon and cold water lobster tail (5 oz) Served with drawn butter and seasonal vegetables FILET MIGNON À LA LOBSTER Petite center-cut tenderloin crowned with lobster meat and béarnaise sauce over bordelaise Served with asparagus and mushroom caps FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes LOBSTER TAIL (9-10 oz) Butter poached and baked; Served with seasonal vegetables
SAUTÉED MUSHROOMS
SAUTÉED SPINACH
& MUSHROOMS
FRESH FLORIDA GROUPER Sautéed and topped with a tomato herb garlic sauce Served with seasonal vegetables
HASH BROWN POTATOES
GRILLED VEAL CHOP 12 oz bone-in; Served with bordelaise Roasted garlic whipped potatoes and crispy onion straws
SIDES & ACCOMPANIMENTS Included in Main Course Selection & Family-Style Asparagus Béarnaise
COFFEE & DESSERT PRESENTATION A TRIO OF HOUSE MADE DESSERTS New York-Style Cheesecake, Flourless Chocolate Torte, Crème Brûlée
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
GARLIC WHIPPED POTATOES
MENU A FIRST COURSE LOBSTER BISQUE
RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
APPETIZER PLATTERS
APPETIZER 3-PIECE CHILLED JUMBO SHRIMP COCKTAIL Zesty cocktail sauce and lemon
SALAD SELECTION STEAKHOUSE CHOP SALAD Julienne fresh greens, aged Tillamook cheddar, hearts of Palm, bacon, English cucumber Tomato, and red onion, tossed in Our House vinaigrette
HEARTS OF ROMAINE CAESAR Toasted herb croutons Shaved Parmesan Reggiano Tossed with classic Caesar dressing
Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
MAIN COURSE SELECTION FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes LOBSTER TAIL (9-10 oz) Butter poached and baked; Served with seasonal vegetables
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY STEAMED ASPARAGUS BÉARNAISE
FILET MIGNON À LA LOBSTER Petite center-cut tenderloin crowned with lobster meat And béarnaise sauce over bordelaise Served with asparagus and mushroom caps NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes FRESH CATCH OF THE DAY Prepared Asian-style with a sweet chili soy glaze Served with seasonal vegetables
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES
SIDES & ACCOMPANIMENTS Included in Main Course Selection
GARLIC WHIPPED POTATOES
COFFEE & DESSERT PRESENTATION A TRIO OF HOUSE MADE DESSERTS New York-Style Cheesecake, Flourless Chocolate Torte, Crème Brûlée
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
MENU B APPETIZER RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
LUMP CRAB CAKES Red pepper aioli, grainy mustard sauce
SALAD SELECTION HYDE PARK WEDGE Iceberg lettuce, House bleu cheese dressing Bacon, and candied pecans
APPETIZER PLATTERS
HEARTS OF ROMAINE CAESAR Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY
MAIN COURSE SELECTION FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes NAPA-STYLE SALMON Grilled Atlantic salmon topped with roasted shallot cabernet butter Served with seasonal vegetables COLOSSAL SHRIMP & SCALLOP SAUTÉ Herbs, garlic, lemon, and white wine butter sauce Served over grilled asparagus
STEAMED ASPARAGUS BÉARNAISE
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES
SIDES & ACCOMPANIMENTS Included in Main Course Selection
GARLIC WHIPPED POTATOES
COFFEE & DESSERT SELECTION NEW YORK-STYLE CHEESECAKE
DARK CHOCOLATE TRUFFLES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
MENU C
RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
FIRST COURSE LOBSTER BISQUE
SALAD HEARTS OF ROMAINE CAESAR
Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
MAIN COURSE SELECTION PETITE FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes and haricots verts
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables
JUMBO SHRIMP SAUTÉ Herbs, garlic, lemon, and white wine butter sauce Served over grilled asparagus
SAUTÉED MUSHROOMS
SIDES & ACCOMPANIMENTS Included in Main Course Selection
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES
GARLIC WHIPPED POTATOES
COFFEE & DESSERT NEW YORK-STYLE CHEESECAKE
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
STEAMED ASPARAGUS BÉARNAISE
MENU D RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
SALAD HYDE PARK MIXED GREENS SALAD Mixed greens, carrots, tomato, and croutons Tossed with House basil herb vinaigrette
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters
MAIN COURSE SELECTION NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven roasted tomatoes and haricots verts
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables
with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY STEAMED ASPARAGUS BÉARNAISE
SIDES & ACCOMPANIMENTS Included in Main Course Selection
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES GARLIC WHIPPED POTATOES
COFFEE & DESSERT FLOURLESS CHOCOLATE TORTE
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
LUNCH MENU A
RECEPTION DISPLAYS
FIRST COURSE
ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
LOBSTER BISQUE
SALAD HEARTS OF ROMAINE CAESAR Toasted herb croutons, shaved Parmesan Reggiano Tossed with classic Caesar dressing
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters
MAIN COURSE SELECTION PETITE CUT FILET WITH JUMBO SHRIMP SAUTÉ Petite filet mignon charbroiled to perfection with sautéed jumbo shrimp Served alongside roasted garlic whipped potatoes and crispy onion straws
TWIN PETITE FILET Char-grilled tenderloin served over a toasted crouton with béarnaise sauce Served with roasted garlic whipped potatoes and crispy onion straws
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables and roasted garlic whipped potatoes
with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes, haricots verts, and roasted garlic whipped potatoes
STEAMED ASPARAGUS BÉARNAISE
SAUTÉED SPINACH
& MUSHROOMS
SIDES & ACCOMPANIMENTS Included in Main Course Selection
HASH BROWN POTATOES GARLIC WHIPPED POTATOES
COFFEE & DESSERT SELECTION NEW YORK-STYLE CHEESECAKE
DARK CHOCOLATE TRUFFLES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
LUNCH MENU B RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
SALAD HYDE PARK MIXED GREENS SALAD Mixed greens, carrots, tomato, and croutons Tossed with House basil herb vinaigrette
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
MAIN COURSE SELECTION PETITE CUT FILET WITH JUMBO SHRIMP SAUTÉ Petite filet mignon (4 oz.) charbroiled to perfection with sautéed jumbo shrimp Served alongside roasted garlic whipped potatoes and crispy onion straws
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables and roasted garlic whipped potatoes
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes, haricots verts, and roasted garlic whipped potatoes
BROCCOLI WITH HOLLANDAISE
VEGETABLE MEDLEY
SIDES & ACCOMPANIMENTS Included in Main Course Selection
SAUTÉED MUSHROOMS
SAUTÉED SPINACH
& MUSHROOMS
COFFEE & DESSERT NEW YORK-STYLE CHEESECAKE
HASH BROWN POTATOES
GARLIC WHIPPED POTATOES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
STEAMED ASPARAGUS BÉARNAISE
LIGHT LUNCH MENU RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
FIRST COURSE LOBSTER BISQUE
ENTREE SALAD SELECTION APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS
CHICKEN SALAD Chopped greens, tomato, aged cheddar cheese, bacon, cucumber, and egg Topped with char-grilled chicken breast Tossed with House basil herb vinaigrette
CRISPY SHRIMP SALAD Mixed greens tossed with bacon, egg, cherry tomatoes, toasted peanuts, and shrimp Tossed in a sweet chili pepper vinaigrette
CHICKEN CAESAR Hearts of romaine, toasted herb croutons, and shaved Parmesan Reggiano Topped with char-grilled chicken breast Tossed with classic Caesar dressing
Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE
SALMON CAESAR Hearts of romaine, toasted herb croutons, and shaved Parmesan Reggiano Topped with char-grilled Atlantic salmon Tossed with classic Caesar dressing
VEGETABLE MEDLEY STEAMED ASPARAGUS BÉARNAISE
SAUTÉED SPINACH
& MUSHROOMS
COFFEE & DESSERT
HASH BROWN POTATOES
VANILLA BEAN ICE CREAM WITH WAFER GARLIC WHIPPED POTATOES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
CHILLED SEAFOOD DISPLAY Serves 6-8 People Ahi Tuna, Alaskan King Crab Legs, Oysters on the Half Shell, and Jumbo Shrimp Elegantly displayed on 3 tiers over shaved ice.
DISPLAY OF FRESH SEASONAL FRUITS & BERRIES
FRESH VEGETABLE CRUDITÉS WITH DIP
IMPORTED AND DOMESTIC CHEESES WITH GOURMET CRACKERS GARNISHED WITH FRESH FRUIT
VEGETABLE CRUDITÉS AND IMPORTED & DOMESTIC CHEESE COMBINATION
BRUSCHETTA DISPLAY Marinated fresh yellow and red tomatoes Tossed with fresh diced mozzarella; Served over French baguettes
AHI TUNA DISPLAY
Fresh seasoned and seared Ahi tuna, sliced thin With green seaweed salad, pickled ginger, and dipping sauces
CHICKEN TEMPURA Boneless chicken lightly battered and fried; Served with cilantro sauce
JUMBO SHRIMP COCKTAIL ON SHAVED ICE BEEF TENDERLOIN LOLLIPOP DISPLAY
Skewered and tempura-battered; Served with sweet peppers and horseradish sauce
GOURMET PIZZA DISPLAY
APPETIZER PLATTERS Choice of Three BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
Caramelized onions & peppers over goat cheese served on a crispy crust Brushed with sweet lemon butter sauce
BLACKENED SCALLOP DISPLAY
Spicy Cajun scallops with bleu cheese, walnuts, and sweet & sour sauce
VEGETABLE SPRING ROLL DISPLAY Served with sweet Thai chili sauce
TASTEFULLY DISPLAYED ON A RECEPTION TABLE OR SERVED
MINI OPEN-FACED TENDERLOIN SANDWICHES
“BUTLER STYLE” TO YOUR
Roasted tenderloin topped with aioli and golden tomato bruschetta
JUMBO LUMP CRAB CAKE DISPLAY
ANTIPASTO DISPLAY A VARIETY OF ITALIAN CURED MEATS, CHEESES & VEGETABLES
Heavy jumbo lump crab cakes served with grainy mustard and red pepper sauce
MINI KOBE BURGER DISPLAY
Open-faced mini Kobe burgers topped with cheddar cheese Tomato, dill pickle, purple onion and Cajun aioli
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
GUESTS UPON ARRIVAL
WINE MENU A FIRST COURSE Wine Pairing: MacMurray Pinot Noir, Sonoma (Silver Tray Wine Service Passed Upon Arrival) COMPOSED CHEESE DISPLAY Garnished with fresh fruit; Served with gourmet crackers
WINE PAIRING DINNER PRESENTATION INCLUDES:
APPETIZER Wine Pairing: St. Supery Sauvignon Blanc, Napa 3-PIECE CHILLED JUMBO SHRIMP COCKTAIL Zesty cocktail sauce and lemon
SALAD SELECTION
Crystal Glassware Gold Charger Plates Black Napkins
HEARTS OF ROMAINE CAESAR Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
STEAKHOUSE CHOP SALAD Julienne fresh greens, aged Tillamook cheddar Hearts of palm, bacon, English cucumber Tomato, red onion, tossed in our House vinaigrette
Candle Centerpiece “Personalized” Souvenir menu with course listings and offerings along with wine descriptions
MAIN COURSE SELECTION Wine Pairing:
Franciscan Cabernet Sauvignon, Napa or Sonoma Cutrer Chardonnay, Sonoma
FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes LOBSTER TAIL (9-10 OZ) Butter poached and baked; Served with seasonal vegetables FILET MIGNON À LA LOBSTER Petite center-cut tenderloin crowned with lobster meat and béarnaise sauce over bordelaise Served with asparagus and mushroom caps
ADD A BOTTLE OF Hyde Park Private Label Chardonnay or Cabernet
FOR EACH GUEST TO TAKE HOME
NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes FRESH CATCH OF THE DAY Prepared Asian-style with a sweet chili soy glaze Served with seasonal vegetables
SIDES & ACCOMPANIMENTS Included in Main Course Selection
COFFEE & DESSERT PRESENTATION Wine Pairing:
Rosenblum Zinfandel Port, San Francisco
A TRIO OF HOUSE MADE DESSERTS New York-Style Cheesecake, Flourless Chocolate Torte, Crème Brûlée
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
UPGRADE YOUR DINNER EXPERIENCE:
WINE MENU B
FIRST COURSE Wine Pairing: Mark West Pinot Noir, California COMPOSED CHEESE PLATE Garnished with fresh fruit; Served with gourmet crackers
WINE PAIRING DINNER PRESENTATION INCLUDES:
SALAD HEARTS OF ROMAINE CAESAR
Crystal Glassware
Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
Gold Charger Plates Black Napkins Candle Centerpiece “Personalized” Souvenir menu with course listings and offerings along with wine descriptions
MAIN COURSE SELECTION Wine Pairing:
Markham Merlot, Napa or Simi Chardonnay, Sonoma
PETITE FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes and haricots verts
ADD A BOTTLE OF Hyde Park Private Label Chardonnay or Cabernet
FOR EACH GUEST TO TAKE HOME
JUMBO SHRIMP SAUTÉ Herbs, garlic, lemon, and white wine butter sauce Served over grilled asparagus
SIDES & ACCOMPANIMENTS Included in Main Course Selection
COFFEE & DESSERT Wine Pairing: Fonseca Bin #27 Port, Portugal NEW YORK-STYLE CHEESECAKE
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
UPGRADE YOUR DINNER EXPERIENCE:
ATLANTIC SALMON Cooked to perfection; Topped with crystal citrus sauce Served with seasonal vegetables
TUX MENU Minimum 10 Guests
HORS D’ OEUVRE RECEPTION CHILLED SEAFOOD DISPLAY Ahi Tuna, Alaskan King Crab Legs, Oysters on the Half Shell, and Jumbo Shrimp Elegantly displayed on 3 tiers over shaved ice
FIRST COURSE SELECTION TUX MENU INCLUDES: Crystal Glassware Gold Charger Plates Black Napkins
LOBSTER BISQUE
FRENCH ONION SOUP
SALAD SELECTION GREEK SALAD Chopped romaine, black & Green olives, onion, feta, tomato Tossed with garlic red wine vinaigrette
STEAKHOUSE CHOP SALAD Julienne fresh greens, aged Tillamook cheddar Hearts of palm, bacon, English cucumber, tomato Red onion, tossed in our House vinaigrette
Candle Centerpiece
MAIN COURSE SELECTION OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE
VEGETABLE MEDLEY
STEAMED ASPARAGUS BÉARNAISE
SURF & TURF Filet mignon and cold water lobster tail (5 oz) Served with drawn butter and seasonal vegetables FILET MIGNON À LA LOBSTER Petite center-cut tenderloin crowned with lobster meat and béarnaise sauce over bordelaise Served with asparagus and mushroom caps FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes LOBSTER TAIL (9-10 oz) Butter poached and baked; Served with seasonal vegetables
SAUTÉED MUSHROOMS
SAUTÉED SPINACH
& MUSHROOMS
FRESH FLORIDA GROUPER Sautéed and topped with a tomato herb garlic sauce Served with seasonal vegetables
HASH BROWN POTATOES
GRILLED VEAL CHOP 12 oz bone-in; Served with bordelaise Roasted garlic whipped potatoes and crispy onion straws
SIDES & ACCOMPANIMENTS Included in Main Course Selection & Family-Style Asparagus Béarnaise
COFFEE & DESSERT PRESENTATION A TRIO OF HOUSE MADE DESSERTS New York-Style Cheesecake, Flourless Chocolate Torte, Crème Brûlée
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
GARLIC WHIPPED POTATOES
MENU A FIRST COURSE LOBSTER BISQUE
RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
APPETIZER PLATTERS
APPETIZER 3-PIECE CHILLED JUMBO SHRIMP COCKTAIL Zesty cocktail sauce and lemon
SALAD SELECTION STEAKHOUSE CHOP SALAD Julienne fresh greens, aged Tillamook cheddar, hearts of Palm, bacon, English cucumber Tomato, and red onion, tossed in Our House vinaigrette
HEARTS OF ROMAINE CAESAR Toasted herb croutons Shaved Parmesan Reggiano Tossed with classic Caesar dressing
Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
MAIN COURSE SELECTION FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes LOBSTER TAIL (9-10 oz) Butter poached and baked; Served with seasonal vegetables
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY STEAMED ASPARAGUS BÉARNAISE
FILET MIGNON À LA LOBSTER Petite center-cut tenderloin crowned with lobster meat And béarnaise sauce over bordelaise Served with asparagus and mushroom caps NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes FRESH CATCH OF THE DAY Prepared Asian-style with a sweet chili soy glaze Served with seasonal vegetables
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES
SIDES & ACCOMPANIMENTS Included in Main Course Selection
GARLIC WHIPPED POTATOES
COFFEE & DESSERT PRESENTATION A TRIO OF HOUSE MADE DESSERTS New York-Style Cheesecake, Flourless Chocolate Torte, Crème Brûlée
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
MENU B APPETIZER RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
LUMP CRAB CAKES Red pepper aioli, grainy mustard sauce
SALAD SELECTION HYDE PARK WEDGE Iceberg lettuce, House bleu cheese dressing Bacon, and candied pecans
APPETIZER PLATTERS
HEARTS OF ROMAINE CAESAR Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY
MAIN COURSE SELECTION FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes NAPA-STYLE SALMON Grilled Atlantic salmon topped with roasted shallot cabernet butter Served with seasonal vegetables COLOSSAL SHRIMP & SCALLOP SAUTÉ Herbs, garlic, lemon, and white wine butter sauce Served over grilled asparagus
STEAMED ASPARAGUS BÉARNAISE
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES
SIDES & ACCOMPANIMENTS Included in Main Course Selection
GARLIC WHIPPED POTATOES
COFFEE & DESSERT SELECTION NEW YORK-STYLE CHEESECAKE
DARK CHOCOLATE TRUFFLES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
MENU C
RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
FIRST COURSE LOBSTER BISQUE
SALAD HEARTS OF ROMAINE CAESAR
Toasted herb croutons and Shaved Parmesan Reggiano Tossed with classic Caesar dressing
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
MAIN COURSE SELECTION PETITE FILET MIGNON From the center of heavy aged tenderloin, charbroiled to perfection Served with crispy onion straws and roasted garlic whipped potatoes
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes and haricots verts
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables
JUMBO SHRIMP SAUTÉ Herbs, garlic, lemon, and white wine butter sauce Served over grilled asparagus
SAUTÉED MUSHROOMS
SIDES & ACCOMPANIMENTS Included in Main Course Selection
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES
GARLIC WHIPPED POTATOES
COFFEE & DESSERT NEW YORK-STYLE CHEESECAKE
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
STEAMED ASPARAGUS BÉARNAISE
MENU D RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
SALAD HYDE PARK MIXED GREENS SALAD Mixed greens, carrots, tomato, and croutons Tossed with House basil herb vinaigrette
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters
MAIN COURSE SELECTION NEW YORK STRIP STEAK Fourteen ounces of center-cut aged strip loin Served with crispy onion straws and roasted garlic whipped potatoes
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven roasted tomatoes and haricots verts
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables
with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY STEAMED ASPARAGUS BÉARNAISE
SIDES & ACCOMPANIMENTS Included in Main Course Selection
SAUTÉED SPINACH
& MUSHROOMS
HASH BROWN POTATOES GARLIC WHIPPED POTATOES
COFFEE & DESSERT FLOURLESS CHOCOLATE TORTE
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
LUNCH MENU A
RECEPTION DISPLAYS
FIRST COURSE
ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
LOBSTER BISQUE
SALAD HEARTS OF ROMAINE CAESAR Toasted herb croutons, shaved Parmesan Reggiano Tossed with classic Caesar dressing
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters
MAIN COURSE SELECTION PETITE CUT FILET WITH JUMBO SHRIMP SAUTÉ Petite filet mignon charbroiled to perfection with sautéed jumbo shrimp Served alongside roasted garlic whipped potatoes and crispy onion straws
TWIN PETITE FILET Char-grilled tenderloin served over a toasted crouton with béarnaise sauce Served with roasted garlic whipped potatoes and crispy onion straws
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables and roasted garlic whipped potatoes
with the Main Course BROCCOLI WITH HOLLANDAISE VEGETABLE MEDLEY
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes, haricots verts, and roasted garlic whipped potatoes
STEAMED ASPARAGUS BÉARNAISE
SAUTÉED SPINACH
& MUSHROOMS
SIDES & ACCOMPANIMENTS Included in Main Course Selection
HASH BROWN POTATOES GARLIC WHIPPED POTATOES
COFFEE & DESSERT SELECTION NEW YORK-STYLE CHEESECAKE
DARK CHOCOLATE TRUFFLES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
LUNCH MENU B RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
SALAD HYDE PARK MIXED GREENS SALAD Mixed greens, carrots, tomato, and croutons Tossed with House basil herb vinaigrette
APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
MAIN COURSE SELECTION PETITE CUT FILET WITH JUMBO SHRIMP SAUTÉ Petite filet mignon (4 oz.) charbroiled to perfection with sautéed jumbo shrimp Served alongside roasted garlic whipped potatoes and crispy onion straws
ATLANTIC SALMON Grilled to perfection; Topped with crystal citrus sauce Served with seasonal vegetables and roasted garlic whipped potatoes
OPTIONAL ACCOMPANIMENTS Served Family-Style on Platters with the Main Course
LEMON CAPER CHICKEN SCALOPPINE Medallions of young chicken breast sautéed with shiitake mushrooms and lemon caper sauce Served with oven-roasted tomatoes, haricots verts, and roasted garlic whipped potatoes
BROCCOLI WITH HOLLANDAISE
VEGETABLE MEDLEY
SIDES & ACCOMPANIMENTS Included in Main Course Selection
SAUTÉED MUSHROOMS
SAUTÉED SPINACH
& MUSHROOMS
COFFEE & DESSERT NEW YORK-STYLE CHEESECAKE
HASH BROWN POTATOES
GARLIC WHIPPED POTATOES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
STEAMED ASPARAGUS BÉARNAISE
LIGHT LUNCH MENU RECEPTION DISPLAYS ASSORTED DOMESTIC AND IMPORTED CHEESES GOURMET CRACKERS WITH FRESH FRUIT GARNISH TASTEFULLY DISPLAYED FOR YOUR GUESTS UPON ARRIVAL
FIRST COURSE LOBSTER BISQUE
ENTREE SALAD SELECTION APPETIZER PLATTERS Choice of Three
BLACKENED SCALLOPS CRAB CAKES SHRIMP COCKTAIL CHICKEN SATAY CRISPY CALAMARI BRUSCHETTA
OPTIONAL ACCOMPANIMENTS
CHICKEN SALAD Chopped greens, tomato, aged cheddar cheese, bacon, cucumber, and egg Topped with char-grilled chicken breast Tossed with House basil herb vinaigrette
CRISPY SHRIMP SALAD Mixed greens tossed with bacon, egg, cherry tomatoes, toasted peanuts, and shrimp Tossed in a sweet chili pepper vinaigrette
CHICKEN CAESAR Hearts of romaine, toasted herb croutons, and shaved Parmesan Reggiano Topped with char-grilled chicken breast Tossed with classic Caesar dressing
Served Family-Style on Platters with the Main Course BROCCOLI WITH HOLLANDAISE
SALMON CAESAR Hearts of romaine, toasted herb croutons, and shaved Parmesan Reggiano Topped with char-grilled Atlantic salmon Tossed with classic Caesar dressing
VEGETABLE MEDLEY STEAMED ASPARAGUS BÉARNAISE
SAUTÉED SPINACH
& MUSHROOMS
COFFEE & DESSERT
HASH BROWN POTATOES
VANILLA BEAN ICE CREAM WITH WAFER GARLIC WHIPPED POTATOES
* SAMPLE MENU - Items vary by location*
Hyde Park Sample Banquet Menu 108
SAUTÉED MUSHROOMS
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