Dinner Menu for Banquets and Special Events

~ Dinner Entrees ~

All entrees served with Chef’s choice of vegetable and potato and your choice soup or pasta, salad, dessert, coffee, tea, and milk.

  • Café la Cave Chicken Duo
    Twin Breast of Chicken one with Sherry Mushroom Cream Sauce and one with Madeira- Shiitake Mushroom Sauce.
  • Chicken Roulade Florentine with Apricot Sauce
    Lightly breaded Breast of Chicken stuffed with Spinach & Boursin cheese sliced and presented with Apricot Cream Sauce
  • Center Cut Colorado Lamb Chops
  • Pan Roasted Veal Chop with Madeira Wine Sauce
  • Filet Mignon with Bordelaise Sauce
    8 oz. Grilled Filet served on a crouton with Bordelaise Sauce
  • Duo of Filet Mignon and Chicken a La Cave
    Pan Sautéed 5 oz. Filet Mignon complimented by Shiitake Mushroom Madeira Wine Sauce and Breast of Chicken with Sherry Mushroom Cream Sauce
  • Bone In Ribeye Steak
  • Steak Au Poivre
    Pepper encrusted Steak with Brandy Mushroom Cream Sauce
  • 12 oz. Center Cut New York Strip Steak
  • Filet Mignon & Chilean Seabass Combo
  • Shrimp & Scallop Fettuccini with Tomato Lobster Sauce
  • Pan-Seared Salmon with Spinach & Champagne-Tarragon Sauce
  • Chilean Seabass Giovanni or Dijon Mustard Crab Sauce
  • Dover Sole En Croute with Saffron Sauce
  • Shrimp, Lobster & Scallops flamed with Brandy and finished with Lobster Sauce

For our Vegetarian Guests

  • Grilled Vegetables Encroute
    Seasonal vegetables grilled & baked in Flakey puff pastry with Tomato Garlic Sauce
  • Spinach & Feta Encroute
    Sautéed spinach & Greek feta cheese, baked in Flakey puff pastry and served with tomato Sauce

Select one item from each option listed below to complement your entrée selection:

~ Soup Options ~

  • Mushroom Bisque
  • Creamy Tomato with Spinach & Pasta
  • Cream of Chicken with Barley & Shiitake Mushrooms
  • Miss Rose’s Favorite Lobster Bisque
  • Spring Pea Soup with mint (served warm or cold)
  • Pistou (Mediterranean Minestrone finished with pesto)
  • Vichyssoise
  • Cream of Celery
  • Cream of Asparagus
  • Cream of Potato Leek
  • Chicken Consommé with Julienned vegetables

~ Pasta Options ~

  • Fettuccini with Pesto Cream Sauce
  • Pappardelle with Sun-Dried Tomato Cream Sauce
  • Fettuccini Giovanni – zucchini, yellow squash, and red and yellow peppers in light mascarpone and tomato fondue
  • Fettuccini with Tomato Basil Sauce

~ Salad Options ~

  • World-Famous Caesar a la Cave
  • Mixed greens with Raspberry-Almond Vinaigrette
  • Romaine, Hearts of Palm & Mandarin Orange with Basil Vinaigrette
  • Baby Lettuces with Dried Cranberries & Walnuts with Balsamic Vinaigrette

~ Dessert Options ~

  • Fallen Chocolate Soufflé
  • Razzle Dazzle Cake
  • Peach Pecan Bread Pudding with Créme Auglaize
  • Gourmet Ice Cream in Chocolate Wafer Cookie Cup
  • Pineapple Carrot Cake with cinnamon whipped cream
  • Cosmopolitan Cheesecake Martini
  • Tiramisu with caramel rum sauce
  • White Chocolate Mousse Cake
  • Crepes with Fresh Fruit