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Sit-Down Dinner
all entrees are served with chopped field greens salad, fresh baked bread,
chef’s choice of starch and fresh vegetable, and non-alcoholic beverages
all prices are per person for groups of 25 or more
Entrees
chicken marsala - seared chicken breast with wild mushrooms braised in marsala cream sauce
baked chicken parmesan - tenderized, hand breaded, and slow roasted in a san marzano marinara sauce
marinated airline chicken breast - grilled with peach barbeque sauce
crab cakes - jumbo lump crab cakes drizzled with lemon parsley aioli and rémoulade sauce
red snapper - pan roasted finished in a coconut-pineapple glace
roasted bay of fundy salmon - grilled with cucumber-tomato salsa, aged balsamic and extra virgin olive oil
filet mignon - prime center cut beef tenderloin grilled with pinot noir reduction, 6 oz. or 10 oz.
pork chop - 10 oz. center cut with a ginger pear glace
slow roasted prime rib - pepper rubbed, low temperature roasted and cooked to medium rare
rack of lamb - grilled and served in mint-infused lamb jus
bone in veal chop - seared in caramelized onion demi glace
Salads
field greens and mixed vegetables tossed with a balsamic vinaigrette
caesar romaine lettuce, croutons, and creamy caesar dressing
chopped salad romaine and field greens tossed with zucchini, red peppers, and yellow squash lemon vinaigrette
signature chopped romaine, wine infused cranberries, blue cheese, spicy pecans, tomato basil vinaigrette
Soups
italian wedding
lobster bisque
Appetizers & Desserts
served by the platter
shrimp cocktail
anti-pasta
medley of fresh seasonal fruit
domestic cheeses
fresh vegetables
served by the dozen
smoked gouda crostini - cream cheese and smoked gouda spread on toast points
mini bruschetta - tomato, capers, arugula pesto, and parmigiano cheese on toast points
mini crab cakes - our special seasonings with 100% real crab
satay chicken skewers – yogurt marinated chicken breast served with thai peanut sauce
mini beef wellington - beef tenderloin medallions with shitake mushroom cream in flaky puff pastry
assorted mini quiche - cream cheese and egg based pastry; lorraine, herb cheese, spinach, and cajun shrimp
spinach dip crostini - cream cheese and spinach spread on toast points
pork pot stickers - tender asian noodle wrapped around fresh vegetables and pork
shrimp puffs - puff pastry filled with shrimp, cream cheese, ginger, garlic, green onion and spices
phyllo wrapped asparagus - delicate phyllo dough wrapped around seasoned, crisp asparagus
tri-color torte - layers of spinach, sundried tomato, and cream cheese separated by flatbread
zucchini rolls - thinly sliced and rolled with sundried tomato, parmesan cheese and spices
phyllo wrapped lobster rolls - phyllo pastry filled with lobster, carrots, and celery
Desserts
n.y. style cheesecake
linzer torte
black forest cake
seasonal cheesecake
mini pastries
sheet cakes and customized desserts available upon request
Buffet Reception
Buffet Items are priced by the pan. Each pan serves approximately 20-25 guests
Salad
mixed greens station served with sliced cucumbers, olives, carrots, bacon bits, croutons and dressings
caesar salad romaine lettuce served with homemade croutons and caesar dressing
Potato and Rice
mashed potatoes yukon gold roasted garlic mashed potatoes
redskin potatoes quartered and roasted in honey and rosemary glace
vegetable rice pilaf a blend of seasonal vegetables and white long grain rice
Vegetable
vegetable medley roasted oregano, yellow squash and zucchini
baby trio asparagus, baby carrots and broccoli
steamed florets steamed broccoli and cauliflower
Pasta
penne with tomato shallot cream sauce
rigatoni with marinara sauce
pasta primavera fresh seasonal vegetables and italian spices with a mild beurre blanc sauce
Chicken
chicken marsala - seared chicken breast with wild mushrooms braised in marsala cream
baked chicken parmesan - tenderized, hand breaded, and slow roasted in a san marzano tomato marinara
Fish
roasted bay of fundy salmon - grilled with cucumber-tomato salsa, aged balsamic and extra virgin olive oil
red snapper pan roasted and finished in a coconut-pineapple glace
Beef, Poultry and Pork
beef tenderloin marinated and oven roasted
prime rib pepper rubbed low temperature roasted and cooked to medium rare
turkey breast apple wood smoked turkey breast with sage veloute
pork loin marinated and grilled in a pear and ginger glace
Our chef would be happy to discuss additional selections that you may request
General Information
Substitutions and additional items may be added. Prices are subject to change. There are minimums on certain days of the week and certain times of the year. All arrangements including menu choices should be submitted at least seven days prior to scheduled event. Most events require a deposit. A 7% Sales tax and 20% Gratuity will be added to the food and beverage tabs. Cefalo's must supply all food and beverages. All decorations must be approved and arrangements for a time to decorate must be made seven days prior to the event. Glitter or Confetti is not permitted. All Alcohol must be purchased from Cefalo's. We reserve the right to refuse service to any individual that appears to be intoxicated. Proof of age will be requested from those deemed to be of questionable age.
For Hotel Accommodations
http://www.hamptoninnpittsburghgreentree.com/pittsburgh.html
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