The Manor House at Prophecy Creek Park · 2016. 3. 28. · 3 You Will Not Be Billed For A Service Charge – There Is No Service Charge Discount Pricing for balance of 2016 –

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The Manor House at Prophecy Creek Park

SEATED OR BUFFET MENU DESIGNS 2016

Five Hour Reception (Evenings), Plus On Site Ceremony

Event Coordinating for all details

Butlered Hors D’oeuvres (page 4 & 5)

Three Entrees, Plus Vegetarian Meal

Wedding Cake (page 9) and Coffee Station

Wedding Back Drop Lighting on Terrace and Great Room in 50 Varieties of Color

Hanging Lanterns with Candlelight Atmosphere

Maitre D’ for Guest Service and White Glove Service Personalized Hors D’oeuvres Trays and Cocktails For Bridal Party

Ladies at Guest Tables are Served First with Each Course Chiavari Chairs for Reception Seating

Ten Seat Oval Shape Tables, Seating up to 280 Guests

Ivory Floor Length Linens

Tabletop Pin Spot Lighting Effects

Bridal Suite and Groom’s Room

Twin Ponds with Island Gazebo

205 West Skippack Pike (Route 73) Ambler, Pa. 19002

(215) 208-6318 (event planning) (215) 587-4000

www.prophecycreekmanor.com email: [email protected]

Managing Firm “Weddings by the Pond”

Catered by “Robert Fair Caterers”

Five Generations of the Fair Family now Celebrating

100 Years of Service

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**DISCOUNT PRICING FOR OFF SEASON**

Reduced Rental Rates and Lower Menu Prices

Includes all Fridays in April, November and December

Includes the last two Saturdays in November and all Saturdays in December

**You Will Not Be Billed For A Service Charge – There Is No Service Charge**

Reduced off season Pricing – Seated Dinner or Buffet Menu Designs

Menu price $99.00 per person - minimum of 130 guests for Friday evenings

Menu price $114.00 per person – minimum of 150 guests for Saturday evenings

Menu price $97.00 per person - minimum of 130 guests for Sundays

6% Sales Tax on Menu Pricing and Manor House Rental Fees

**Includes Waitstaff, Bartenders and Kitchen Staff**

There are no cake cutting fees or wine corkage fees

There are no hidden charges for the presentation and performance of the above

quoted menu for your reception

Ceremony Set Up Fee $650.00

Discounted off season Manor House Rental Rate $3,000.00

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Discount Pricing for balance of 2016 – Seated Dinner or Buffet Menu Designs









Manor House Rental Rates:

For Events Held Before September 1, 2016

Monday through Thursday Evenings $1500.00

Friday Evening $4,500.00

Sunday Events $4,000.00

Saturday Evening $6,000.00


**DISCOUNT RENTAL for events confirmed inside of 8 months from your wedding date

LESS $1000.00 for Saturday evening – LESS $500.00 for Fridays and Sundays

For Events Held from September 1, 2016 through December 31, 2016






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SEATED AND BUFFET DINNER MENU

Complete Bar Service

Mixers, Coca Cola Products, (Diet & Regular), Orange Juice, Grapefruit Juice,

Cranberry Juice, Pineapple Juice, Bloody Mary, Sour Mix, Lemons, Limes, Olives, Cherries, Stemware,

Lime Juice, Cocktail Napkins, Ice.

INCLUDES BARTENDERS AND ADDITIONAL BUTLERED SERVICE of

BAR DRINKS TO GUESTS FOR COCKTAIL HOUR

Manor House Clients Supply Their Own Alcoholic Beverages

(Inventory List is Available with Suggestions)

Draft Beer Only, No Bottles or Cans

**Optional: COUNTRY GARDEN STATION ($5.95pp)

WHEELS OF BRIE CHEESE, SODA AND WATER WAFERS

ASSORTED FRESH FRUITS WHIPPED IN SOFT SPREADABLE CHEESE

FRESH BROCCOLI, CAULIFLOWER, CELERY, RED BELL PEPPERS,

BABY CARROTS, GRAPE TOMATOES,

CREAMY HERB CHEESE, BACON-HORSERADISH, WHIPPED CHIVE BLEND

DESIGNER “SELF CUTTING” SHOW BREADS

(Butlered Hors D’oeuvres, Please Select Six from Tier 1, (See Page 5)

PERSONALIZED HORS D’OEUVRES TRAYS AND COCKTAILS FOR BRIDAL PARTY

SALAD COURSE - (Served Tableside) (Buffet or Seated Menu Design)

(Ladies served first at each table)

PLEASE SELECT THREE ENTREES FROM MENU

(Plates garnished with fresh herbs and purple orchid)

**A TWIN ENTRÉE IS AVAILABLE UPON REQUEST**

VEGETABLE SELECTION

POTATO OR RICE SELECTION

ASSORTED WARMED CIABATTA ROLLS INCLUDING PARMESAN,

ROASTED RED PEPPER, AND TOMATO BASIL/BUTTER FLORETS

WEDDING CAKE INCLUDED

COFFEE STATION FROM MENU

INCLUDING CIVATTO COLUMBIAN COFFEE AND HERBAL TEAS

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Butlered Hors D'oeuvres: Tier 1

6 Butlered hors d'oeuvres are included in your menu price Assorted Miniature Quiche Poached Asparagus, Avocado Mélange Grilled Eggplant & Gorgonzola on Crostini Sauteed Beef Filet Tips, Sauce Foyot Bacon Wrapped Scallops Marinated Artichoke Hearts Venezia Chicken Tenders, Honey Mustard Petite Swedish Meatballs Sausage and Romano Mushroom Caps Spinach & Feta Cheese in Light Pastry Jumbo Lump Crab Cakes, Tomato Corn Relish Braised Scallops, Cilantro Citrus Lime Chicken Satay Brochettes, Peanut Sauce Matignon Vegetable Stuffed Mushrooms Triangle Points with Sour Cream & Caviar Sesame Chicken, Spicy Apricot Sauce Crab Rangoon with Soft Cheese Jumbo Lump Crab Imperial in Bouchee Skewered Tortellini Parmesan Sauce Cocktail Francs/Spicy Brown Mustard Breaded Marinated Mozzarella Chinese Eggrolls/Sweet and Sour Sauce Meatballs Puttanesca Potato Puff/Sour Cream and Chives

Tier 2 Hors D’oeuvres ($.65 per person – per selection)

Mini Reuben Sandwiches Lamb Skewers, Blackberry & Shallot Horseradish Pecan Chicken Salad in Pastry Round Chicken Quesidillas Belgian Endive, Boursin Cheese, & Sprouts Roasted Pear and Bleu Cheese Filo Roasted Vegetable Fajitas Mini Beef Fajitas Smoked Salmon, Cognac Mayo on Crostini Tartlets with Dill Cheese and Shrimp Vegetable Spring Rolls Sweet and Sour Sauce Reuben Springroll Rolled Tenderloin with Hazelnut Bearnaise Parmesan Artichoke Hearts with Goat Cheese Skewered Chicken Saltimbocca with Sage Smoked Cheese and Peppers in Cornucopia Mushroom Profiterole in Mini Bouchee Thai Money Bag with Shrimp Buffalo Chicken Springrolls/Bleu Cheese Mini Sliders Spinach and Artichokes in White Tortilla Bleu Cheese a l’Orange in Filo/Brandied Pears

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Tier 3 Hors D’oeuvres ($1.45 per person – per selection)

Coconut Shrimp, Mango Chutney Brie and Raspberry Feuille De Brick Thai Beef Skewers with Ginger & Honey Belgian Endive with Duck and Apricot Salad Chilean Lime Salmon Satay Pineapple and Orange Shrimp Balsamic Fig & Chevre Flatbread Fresh Cherry Tomato Quiche Brie and Pecan Feuille De Brick Roasted Vegetable Tart Tuscan Beef Roulade Smoked Mozzarella Profiterole Brie Raspberry Star Quail En Croute Chilean Sea Bass Wellington Smoked Salmon Toast

53B**OPTIONAL RAW BAR** ($13.50pp)

U1 HOUR RAW BAR

SHRIMP COCKTAIL, POACHED IN COURT BOUILLON

COCKTAIL SAUCE OYSTERS AND CLAMS ON THE HALF SHELL

POACHED MUSSELS MARYLAND CRAB CLAWS

LEMON WEDGES, TABASCO SAUCE, OYSTER CRACKERS 0BDISPLAYED ON CRACKED ICE AND NEPTUNE THEME

1B

Optional Appetizer Served with Dinner ($4.50pp)

ANGEL HAIR PASTA AND PLUM TOMATOES WITH HERB BUTTER SAUCE

TRI COLORED CHEESE TORTELLINI WITH BASIL CREAM SAUCE

PENNE PASTA WITH TOMATO CREAM SAUCE

*MARINARA SAUCE CAN BE SUBSTITUTED FOR ANY OF THE ABOVE SAUCES

During the Cocktail Hour (optional, $4.00 per person)

A Pasta Choice with Two Separate Sauces

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Salads (served tableside) (Served as First Course with Buffet Menu)

CAESAR SALAD

TOSSED GREEN GARDEN MESCULIN SALAD SERVED WITH RASPBERRY VINAIGRETTE

FIELD GREENS WITH CHOPPED WALNUTS, RED ONION, GRAPE TOMATO JULIENNE RED PEPPER, MANDARIN ORANGES

WITH CUMIN HONEY VINAIGRETTE

BIBB LETTUCE WITH MIXED GREENS, MANDARIN SEGMENTS CUCUMBER THYME VINAIGRETTE

BABY SPINACH AND SPRING MIX WITH PINE NUTS, GRAPE TOMATOES

CHEVRE WITH CHAMPAGNE AND ROASTED SHALLOT VINAIGRETTE

PLUM TOMATO, FRESH MOZZARELLA, CHIFFONADE OF PURPLE BASIL WITH ROMAINE ACCENT MARINATED IN BALSAMIC VINAIGRETTE (ADD $2.25PP)

Intermezzo Course (optional $4.75 per person)

Lemon Sorbet – Presented in Natural Lemon Shell Mango Sorbet – Presented in Tropical Mango Shell Peach Sorbet – Presented in Fresh Georgia Peach

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Entrees

Select Three with “Served Dinners”, Vegetarian Entrée Included as Fourth Entree **A Double Entrée is Available Upon Request**

Polo Fromaggio

Sautéed Chicken Finished with Fontina Cheese and Sundried Tomatoes Complemented with our own Champagne Confetti Sauce

Grilled Herbed Encrusted Chicken Breast

Finished with Red Pepper Champagne Sauce

Poulet En Crute Chicken Breast Wrapped in Puff Pastry, Finished w/ Sauce Dijonnaise

Gaelic Chicken Ireland

Chicken Sauté of Marinated Sliced Onions, Plum Tomatoes, Artichoke Hearts, Mushrooms Roasted Garlic and Shallots - Finished with Fresh Herbs, Chevre and Irish Mist Liqueur

(add $3.00 per entrée)

Medallions of Stuffed Poulet Au Florentine Soufflé Sliced Roulade of Chicken, Stuffed with Seasoned Spinach, Ricotta and Feta Cheese

Herb Sauce Supreme – Finished with Fresh Thyme (add $4.00 per entrée)

Pan-Seared Roast Loin of Pork

Served with Rosemary-Orange Sauce and Roasted Pears

Roast Prime Rib of Beef, au jus Creamy Horseradish Sauce, on side

Grilled Chateaubriand

Cabernet Sauce with Sauté Mushrooms Fresh Center Cut Filet Mignon, Seasoned with Spices, Herbs and Garlic


Medallions of Veal Bordeaux Escallops of Veal Topped with Brie Cheese, Mushrooms, and Bordeaux Wine

Braised Lamb Chops

Infused with Rosemary Garlic Essence Topped with Mango and Pinenut Chutney


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Entrées Continued

Baked (Center Cut) Filet of Norwegian Salmon

Fresh Dill and Verve of Lobster Brandy Cream Sauce

Tilapia Stuffed with Jumbo Lump Crab Imperial Lemon Butter Sauce

Coconut Crusted Tilapia with Mango and Papaya

Citrus Lime Salsa

Brandied Seafood Newburg *** (BUFFET MENU ONLY) Shrimp Poached in Court Bouillon, Sautéed Scallops and Jumbo Lump Crab

Served with Saffron Rice & Pimentos

Roulade of Norwegian Salmon 3 Salmon Roulades Stuffed with Chives, Dill, Parsley, and Seasonings Finished with Tomato Beurre Blanc Sauce, Plum Tomato Concasse


Grilled Chilean Sea Bass – Fumet Marinade Lemon Herb Buerre Blanc (add $6.75 per entrée)

Grilled Marinated Mahi Mahi Finished with Mango Salsa (add $5.50 per entrée)

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Vegetables (Select one vegetable)

Sauté Fresh Vegetables of Baby Corn, Carrots, Green Beans

Red Peppers, Snap Peas and Water Chestnuts

Asparagus with Pimento Accent (in season)

Fresh Young Green Beans (Haricot Vert) Toasted Sliced Almonds

Glazed Baby Peeled Carrots

Grilled Marinated Vegetables (add $2.25 per person)

Sauté of Fresh Baby Vegetables to include Patty-Pan Squash Baby Zucchini and Baby Carrots with Greens

(add $2.75 per person)

Vegetarian Entrée Included

Vegetable Medley in Rolled Lasagna, Basil Marinara with Plum Tomatoes

Potato or Rice

(Select One Potato or Rice)

Quartered Red Bliss Potatoes (Simmered in Fennel Stock) Sliced Potatoes Au Gratin

Soufflé of Sweet Potato Marsala in Pastry Shell Red Bliss Garlic Smashed Potatoes

Mixed Wild Rice, Saffron Rice, or Rice Pilaf Basmati Rice with Almonds and Orange Essence

Chef Turned Roasted Potato/Simmered in

Seasoned Fennel-Rosemary Consommé (add $2.25 per person)

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Assorted Warmed Ciabatta Rolls including Parmesan, Roasted Red Pepper, and Tomato Basil or

Self Cutting Mini Loaves of Warmed Bread, Served on Wooden Paddle to each Guest Table

Butter Rose Florets

Wedding Cake (included)

May be served as the Dessert Course or Presented with Optional Sweet Table,

Myriad of Fresh Mini Finger Desserts (optional @ $7.50pp)

Tiramisu, German Chocolate Torte

Keylime Custard, Jeweled Fruit Tarts, Eclairs, Petit-Fours, Mini Fruited Cheese Cakes, Lemon Squares

Brownies, Mini Shortcakes Chocolate Mousse, Fresh Baked Cookies, Carrot Cakes

Cannolis, Napoleons, Cream Puffs, Chocolate Macaroons, Linzer Tortes

Coffee Station (included)

Citavo Colombian Coffee, Rock Candy Stirrers, Mints, Assorted Coffee Flavors Herbal Teas

Glass Irish Coffee Mugs at Station

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STATION MENU DESIGNS 2016
















(215) 208-6318 (event planning) (215) 587-4000






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Reduced off season Pricing – Station Menu Designs











3


Discount Pricing Balance of 2016 – Station Menu Designs
























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Complete Bar Service Includes:









STATION MENU

U(Butlered Hors D’oeuvres, Please Select Six from Tier 1, (See Page 5)


65BPLEASE SELECT THREE STATIONS OF YOUR CHOICE

52BEACH STATION IS ATTENDED BY WAITSTAFF FOR SERVICE TO YOUR GUESTS



INCLUDING CIVATTO COLOMBIAN COFFEE AND HERBAL TEAS

63Each Station includes Appropriate Theme Motif with Candlelight Atmosphere 64B

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53B

**OPTIONAL RAW BAR** ($13.50pp)

U1 HOUR RAW BAR





1B

54BSOUP STATION (Please Select Three)

CHILI WITH RED BEANS AND SPICY RICE ON SIDE CREAM OF BROCCOLI WITH MINCED CARROT AND GARLIC

SEAFOOD BISQUE BRUNSWICK STEW (WITH CHICKEN AND PORK)

MANHATTAN CLAM CHOWDER TRADITIONAL CORN CHOWDER WITH HICKORY BACON

ESSENCE OF MUSHROOM CONSOMME TRADITIONAL TOMATO OR CLASSIC CHICKEN NOODLE

BAKED SEASONED CROSTINIS

55BCOUNTRY GARDEN STATION

WHEELS OF BRIE CHEESE, SODA AND WATER WAFERS ASSORTED FRESH FRUITS WHIPPED IN SOFT SPREADABLE CHEESE

FRESH BROCCOLI, CAULIFLOWER, CELERY, RED BELL PEPPERS, BABY CARROTS GRAPE TOMATOES, CREAMY HERB CHEESE, BACON-HORSERADISH, WHIPPED CHIVE BLEND

2BDESIGNER “SELF CUTTING” SHOW BREADS

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56B

ASIAN STATION – (Please Select Three)

3BTHAI CHICKEN AND GINGER VEGETABLE SPRINGROLL, SWEET AND SOUR SAUCE

ASIAN CHICKEN DUMPLINGS/SESAME OIL AND SOY WITH FRESH CHIVES 4BMARINATED HOISON GRILLED FLANK STEAK

5BMINI PEKING DUCK ROLL (ORIENTAL RICE WITH CASHEWS INCLUDED WITH STATION)

(CHINESE NOODLES INCLUDED WITH STATION) ORIENTAL VEGETABLES PREPARED IN WOK IN VIEW OF GUESTS TO INCLUDE

WATER CHESTNUTS, CARROTS, SNOWPEAS, BROCCOLI, BOK CHOY, BAMBOO SHOOTS, BEAN SPROUTS, AND CASHEW ACCENT

57BPASTA STATION (Select Two Pastas with Three Sauce Selections)

FOUR CHEESE FORMAGGIO GREEN AND WHITE STRIPED AGNOLOTTI TRI COLOR CHEESE TORTELLINI **BUTTERNUT SQUASH RAVIOLI

6B**STRIPED LOBSTER RAVIOLI 7BMUSHROOM RAVIOLI

PENNE PASTA FETTUCINE

SAUCES OF AIOLI, HERBED GARLIC ESSENCE, VODKA TOMATO CREAM,

MARINARA, INFUSED OILS WITH BASIL AND GARLIC, CLAM SAUCE, GARLIC ALFREDO ROMANO CHEESE, WARMED FOCCACIA BREAD, PEPPER MILL

58B

60BGRILLED MÉLANGE (Select Three)

11BMARINATED GRILLED CHICKEN BROCHETTES

(WITH VEGETABLES OF GREEN & RED PEPPER, MUSHROOMS AND ONIONS) PINEAPPLE-CITRUS MARINADE

MARINATED GRILLED BEEF BROCHETTES (WITH VEGETABLES OF GREEN & RED PEPPER, MUSHROOMS AND ONIONS)

MARINADE OF INFUSED OILS AND HERBS WITH MERLOT (BOTH BROCHETTES CONSIDERED AS ONE SELECTION)

GRILLED MARINATED HOISON FLANK STEAK GRILLED HERBED ENCRUSTED CHICKEN BREAST, RED PEPPER CHAMPAGNE SAUCE

**GRILLED SWORDFISH OR CHILEAN SEA BASS - FUMET MARINADE – LEMON HERB BUTTER ROASTED ZUCCHINI AND YELLOW SQUASH, SEASONED MARINADE

CIABATTA ROLLS-PARMESAN, ROASTED RED PEPPER, TOMATO BASIL - BUTTER FLORETS

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61B

SALAD STATION (Select Two)

12BBELGIAN ENDIVE, BABY SPINACH WITH FIELD GREENS AND CHEVRE CHOPPED WALNUTS, FRESH RASPBERRIES

BALSAMIC VINAIGRETTE WITH EMULSIFICATION OF WALNUT OIL

BIBB LETTUCE WITH ROMAINE ACCENT AND PINE NUTS ENOKI MUSHROOMS, MANDARIN ORANGES, GRAPE TOMATOES

CUCUMBER-THYME VINAIGRETTE

CAESAR SALAD WITH GRILLED SEASONED CHICKEN STRIPS, HERBED CROUTONS

TOSSED GREEN GARDEN MESCULIN SALAD, RASPBERRY VINAIGRETTE

FIELD GREENS, RED PEPPER STRIPS, JULIENNE OF RED ONION 13BMANDARIN ORANGES, GRAPE TOMATOES, CHOPPED WALNUTS

CUMIN-HONEY VINAIGRETTE

PLUM TOMATO, FRESH MOZZARELLA, CHIFFONADE OF PURPLE BASIL WITH ROMAINE ACCENT, MARINATED IN BALSAMIC VINAIGRETTE

14BMASHTINI BAR

15BSEASONED SMASHED POTATOES WHIPPED WITH BUTTER AND CREAM 16BYUKON GOLD WITH SAUTEED SHALLOTS, REDSKIN WITH HINT OF ROASTED GARLIC,

17B 18BSIDES TO INCLUDE SAUTEED ONIONS, SOUR CREAM AND CHIVES

19BMUSHROOM RAGOUT WITH PLUM TOMATOES 20BLEAN GROUND BEEF, REAL CRUMBLED BACON PIECES

21BSHREDDED CHEDDAR AND MONTERAY JACK CHEESE 22BPRESENTED IN MARTINI GLASSES

23BCARVING ARRAY (Select Two)

24BROAST PRIME RIB OF BEEF, CREAMY HORSERADISH SAUCE AND AU JUS WHOLE TURKEY, HERBED MAYONNAISE, CRANBERRY-ORANGE RELISH

25BGINGERED PAN SEARED LOIN OF PORK, ROSEMARY-ORANGE SAUCE, ROASTED PEARS CLOVED SUGARED HAM, HONEY MUSTARD SAUCE, PINEAPPLE-RAISIN SAUCE **WHOLE SLOW ROASTED TENDERLOIN OF BEEF (OUR FAMILY’S HALLMARK)

SEASONED WITH SPICES, HERBS AND GARLIC PRESENTED WITH HAZELNUT BEARNAISE AND CABERNET SAUCE, SAUTEED MUSHROOMS


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26B

NEPTUNE’S SURF (Select Two)

27BBRANDIED SEAFOOD NEWBURG TO INCLUDE

SHRIMP POACHED IN COURT BOUILLON, SAUTÉED SCALLOPS AND JUMBO LUMP CRAB 28BCOCONUT CRUSTED TILAPIA WITH MANGO AND PAPAYA

RUBBED SALMON FILET WITH SUN DRIED TOMATOES AND PINE NUTS

29BFOCCACIA CRUSTED SNAPPER, WITH BLACK OLIVES AND GARLIC 30BPOACHED SALMON FILET SIMMERED IN COURT BOUILLON

31BCOMPLEMENTED WITH CHORON SAUCE (Tomato Flavored Bearnaise) 32B(Includes One Salmon in Full Garnishment Display)

33B**JUMBO LUMP CRAB CAKES (Un-breaded), SAVORY TARTAR SAUCE, TOMATO CORN RELISH 34BSMOKED LOX WITH CHOPPED EGG/DICED RED ONION/GHERKINS/CAVIAR

35BSLICED BLACK OLIVES/PRESENTED WITH BLACK BREAD 36B(SAFFRON RICE AND PIMENTOS INCLUDED WITH STATION)

45BMEXICAN MEDLEY (Select Two)

46BMINI CHICKEN QUESADILLAS 47BCHICKEN FAJITA

TACOS COMPLETE WITH GROUND LEAN BEEF SIMMERED IN SPICY MARINADE MONTERAY AND SPICY CHEDDAR CHEESE, SHREDDED GREENS, DICED TOMATOES

AND PEPPERS, CHOICE OF HARD OR SOFT SHELL BEEF BURITOS

SLOW COOKED CHILI (SPICY RICE WITH RED BEANS INCLUDED WITH STATION)

TORTILLA CHIPS, GUACAMOLE, SOUR CREAM, CHEDDAR CHEESE, OLIVES, REFRIED BEANS, JALEPENOS

TUSCANY (Optional $8.25pp)

8BARTICHOKE HEARTS VENEZIA, HERBED EGGPLANT AND OLIVE MARINADE WITH 9BTOMATO AND BASIL, GRILLED BELL PEPPERS, FRESH MOZZARELLA, SEASONED SALAMI

10BTOMATO CONCASSE, TRI COLOR TORTELLINI WITH PESTO ROTINI, FRESH PARMESAN PEPPERONI, PROVOLONE, GRILLED ASPARAGUS, SUMMER SAUSAGE,

PARMESAN ARTICHOKE HEARTS WITH GOAT CHEESE, GRILLED EGGPLANT WITH GORGONZOLA, BRUSCHETTA ON CROSTINI, SLICED LOAVES OF BAKED ITALIAN BREAD

FOCCACIA AND FLATBREADS PRESENTED WITH ACCENT LINENS AND UPLIGHTING

10

59B

PAD THAI (Optional $6.50pp)

STIR FRY OF RICE NOODLES (SEN LEK) SHRIMP, TOFU GROUND PEANUT, FRESH BEAN SPROUTS, CHIVES, CHICKEN BREAST

EGGS, FISH SAUCE, SOY, SMASHED GARLIC AND ONION SPICY PEPPER – COOKED IN VIEW OF GUESTS


May be served as the Dessert Course, Presented with Sweet Table, or Individually Wrapped.

48B**OPTIONAL SWEET ENDINGS

49B Myriad of Fresh Mini Finger Desserts (optional @ $7.50pp)





50BBELGIAN WAFFLES

CRUSHED STRAWBERRY, CHOCOLATE SAUCE, VANILLA ICE CREAM, POWDER SUGAR, CINNAMON, CHOCOLATE CHIPS, WHIPPED CREAM

BANANAS FOSTER FLAMBE

FRESH CARVED FRUIT DISPLAY TO INCLUDE MANGO/GUAVA/PAPAYA/STRAWBERRY

PINEAPPLE/BLUEBERRY/MELONS/GRAPES CINNIMON-HONEY YOGURT DIP, CHOCOLATE FONDUE

CHERRIES JUBILEE FLAMBE

11

BUILD YOUR OWN SUNDAES INCLUDING VANILLA AND CHOCOLATE ICE CREAM, WARMED FUDGE TOPPING

CRUSHED CHERRIES, CHOPPED PEANUTS, WET WALNUTS, BUTTERSCOTCH TOPPING, REESES PIECES, SPRINKLES, CRUMBLED OREO




**DENOTES UPGRADE CHARGES

1


BRUNCH MENU




Wedding Cake (page 7)

Coffee Station

White Glove Service

Maitre D’ for Guest Service Personalized Hors D’oeuvres Trays and Cocktails For Bridal Party

Chiavari Chairs for Reception Seating



Choice of Inventory Linen (Table Toppers and Napkins)

Groom’s Room with Optional Private Stairway



(215) 208-6318 (event planning) (215) 587-4000



Catered by “Robert Fair Caterers” Five Generations of the Fair Family now Celebrating


http://www.weddingwire.com/couples-choice-awards

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Pricing – Brunch Menu Designs

Menu Price $105.00 per person, minimum of 125 guests for Sunday Event


**Waitstaff Included. Gratuity and/or Service Charge is not expected nor required**








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Cranberry Juice, Pineapple Juice, Bloody Mary, Sour Mix, Lemons, Limes, Olives, Cherries, Stemware, Lime

Juice, Cocktail Napkins, Ice.





THE MANOR HOUSE RECOMMENDS MAMOSA AND BLOODY MARYS

CHAMPAGNE, BEER AND WINE BEVERAGES FOR THE BRUNCH RECEPTION


ASSORTED SODAS, ORANGE JUICE, PINEAPPLE JUICE, GRAPEFRUIT JUICE

CRANBERRY JUICE INCLUDED IN MENU PRICE

BRUNCH MENU




6 Butlered hors d'oeuvres are included in your menu price

Assorted Miniature Quiche Poached Asparagus, Avocado Mélange Grilled Eggplant & Gorgonzola on Crostini Sauteed Beef Filet Tips, Sauce Foyot Bacon Wrapped Scallops Marinated Artichoke Hearts Venezia Chicken Tenders, Honey Mustard Petite Swedish Meatballs Sausage and Romano Mushroom Caps Spinach & Feta Cheese in Light Pastry Jumbo Lump Crab Cakes, Tomato Corn Relish Braised Scallops, Cilantro Citrus Lime Chicken Satay Brochettes, Peanut Sauce Matignon Vegetable Stuffed Mushrooms Triangle Points with Sour Cream & Caviar Sesame Chicken, Spicy Apricot Sauce Crab Rangoon with Soft Cheese Jumbo Lump Crab Imperial in Bouchee Skewered Tortellini Parmesan Sauce Cocktail Francs/Spicy Brown Mustard Breaded Marinated Mozzarella Chinese Eggrolls/Sweet and Sour Sauce Meatballs Puttanesca Potato Puff/Sour Cream and Chives

4


FRENCH TOAST TRIANGLES ATOP MAPLE SYRUP/PRESENTED IN SHOT GLASS

MINI THREE STACK PANCAKES/ASSORTED TOPPINGS OF BANANA, STRAWBERRY with MAPLE SYRUP




53B

5

**COUNTRY GARDEN STATION (optional @ $6.95pp)


FRESH BROCCOLI, CAULIFLOWER, CELERY, RED BELL PEPPERS, BABY CARROTS, GRAPE TOMATOES,

CREAMY HERB CHEESE, BACON-HORSERADISH, WHIPPED CHIVE BLEND DESIGNER “SELF CUTTING” SHOW BREADS

BRUNCH BUFFET MENU (please choose 7 items, more selections at additional charge )

MELON CRESCENTS WITH STRAWBERRY GARNISH BLACKBERRIES AND GRAPES

OMELETS TO ORDER TO INCLUDE

SPINACH/MUSHROOMS/GREEN AND RED PEPPERS/CHEDDAR CHEESE SAUSAGE/ONION/HAM

PRIME RIB OF BEEF/AU JUS CARVED IN VIEW OF GUESTS

CREAMY HORSERADISH SAUCE

CHICKEN MARSALA WITH SAUTEED MUSHROOMS

BROCCOLI AND CHEDDAR QUICHE

SPINACH SOUFFLE

NOVA LOX WITH BLACK BREAD WHIPPED CREAM CHEESE

GHERKINS, CHOPPED EGG, RED ONION CAPERS, AND BLACK OLIVES

SMOKED WHITEFISH SALAD

SCRAMBLED EGGS WITH CHEESE

CREAM CHIP BEEF WITH TOAST

SMOKED SPIRAL HAM/HONEY MUSTARD

CHERRY SMOKED BACON

APPLEWOOD BACON

6

SAUSAGE LINKS

CANADIAN BACON

APPLE FILLED PANCAKES

BLUBERRY FILLED PANCAKES

BUTTERMILK PANCAKES/MAPLE SYRUP

FRENCH TOAST STICKS

50BBELGIAN WAFFLES CRUSHED STRAWBERRY, CHOCOLATE SAUCE, VANILLA ICE CREAM, POWDER SUGAR, CINNAMON, CHOCOLATE CHIPS, WHIPPED CREAM

CHEESE BLINTZE CREPES

HASH BROWN POTATOES

RED BLISS GARLIC SMASHED POTATOES

HOME FRIED POTATOES

HARICOT VERT/PIMENTO

ASSORTED FIRM CHEESE/STONE GROUND MUSTARD

GREEN GARDEN SALAD/RASPBERRY VINAGRETTE/SEASONED CROUTONS

INCLUDED IN MENU

MINI MUFFINS OF BLUEBERRY/LEMON POPPYSEED/BANANA NUT

ASSORTED BAGELS/WHIPPED CREAM CHEESE

CHEESE AND MINI FRUIT DANISH

COFFEE STATION FROM MENU INCLUDING CIVATTO COLUMBIAN COFFEE AND HERBAL TEAS

7



**OPTIONAL SWEET ENDINGS






1


SEATED OR BUFFET MENU DESIGNS 2017
















(215) 208-6318 (event planning) (215) 587-4000






2






Reduced off season Pricing – Seated Dinner or Buffet Menu Designs











3


Pricing – Seated Dinner or Buffet Menu Designs
























4

SEATED AND BUFFET DINNER MENU

Complete Bar Service









**Optional: COUNTRY GARDEN STATION ($6.95pp)

WHEELS OF BRIE CHEESE, SODA AND WATER WAFERS

ASSORTED FRESH FRUITS WHIPPED IN SOFT SPREADABLE CHEESE

FRESH BROCCOLI, CAULIFLOWER, CELERY, RED BELL PEPPERS,

BABY CARROTS, GRAPE TOMATOES,

CREAMY HERB CHEESE, BACON-HORSERADISH, WHIPPED CHIVE BLEND

DESIGNER “SELF CUTTING” SHOW BREADS

(Butlered Hors D’oeuvres, Please Select Six from Tier 1, (See Page 5)


SALAD COURSE - (Served Tableside) (Buffet or Seated Menu Design)

(Ladies served first at each table)

PLEASE SELECT THREE ENTREES FROM MENU

(Plates garnished with fresh herbs and purple orchid)

**A TWIN ENTRÉE IS AVAILABLE UPON REQUEST**

VEGETABLE SELECTION

POTATO OR RICE SELECTION

ASSORTED WARMED CIABATTA ROLLS INCLUDING PARMESAN,

ROASTED RED PEPPER, AND TOMATO BASIL/BUTTER FLORETS



INCLUDING CIVATTO COLUMBIAN COFFEE AND HERBAL TEAS

5






6



53B**OPTIONAL RAW BAR** ($14.25pp)

U1 HOUR RAW BAR





1B

Optional Appetizer Served with Dinner ($4.50pp)

ANGEL HAIR PASTA AND PLUM TOMATOES WITH HERB BUTTER SAUCE

TRI COLORED CHEESE TORTELLINI WITH BASIL CREAM SAUCE

PENNE PASTA WITH TOMATO CREAM SAUCE

*MARINARA SAUCE CAN BE SUBSTITUTED FOR ANY OF THE ABOVE SAUCES

During the Cocktail Hour (optional, $4.00 per person)

A Pasta Choice with Two Separate Sauces

7

Salads (served tableside) (Served as First Course with Buffet Menu)

CAESAR SALAD

TOSSED GREEN GARDEN MESCULIN SALAD SERVED WITH RASPBERRY VINAIGRETTE

FIELD GREENS WITH CHOPPED WALNUTS, RED ONION, GRAPE TOMATO JULIENNE RED PEPPER, MANDARIN ORANGES

WITH CUMIN HONEY VINAIGRETTE

BIBB LETTUCE WITH MIXED GREENS, MANDARIN SEGMENTS CUCUMBER THYME VINAIGRETTE

BABY SPINACH AND SPRING MIX WITH PINE NUTS, GRAPE TOMATOES

CHEVRE WITH CHAMPAGNE AND ROASTED SHALLOT VINAIGRETTE

PLUM TOMATO, FRESH MOZZARELLA, CHIFFONADE OF PURPLE BASIL WITH ROMAINE ACCENT MARINATED IN BALSAMIC VINAIGRETTE (ADD $2.25PP)

Intermezzo Course (optional $4.75 per person)

Lemon Sorbet – Presented in Natural Lemon Shell Mango Sorbet – Presented in Tropical Mango Shell Peach Sorbet – Presented in Fresh Georgia Peach

8

Entrees

Select Three with “Served Dinners”, Vegetarian Entrée Included as Fourth Entree **A Double Entrée is Available Upon Request**

Polo Fromaggio

Sautéed Chicken Finished with Fontina Cheese and Sundried Tomatoes Complemented with our own Champagne Confetti Sauce

Grilled Herbed Encrusted Chicken Breast

Finished with Red Pepper Champagne Sauce

Poulet En Crute Chicken Breast Wrapped in Puff Pastry, Finished w/ Sauce Dijonnaise

Gaelic Chicken Ireland

Chicken Sauté of Marinated Sliced Onions, Plum Tomatoes, Artichoke Hearts, Mushrooms Roasted Garlic and Shallots - Finished with Fresh Herbs, Chevre and Irish Mist Liqueur


Medallions of Stuffed Poulet Au Florentine Soufflé Sliced Roulade of Chicken, Stuffed with Seasoned Spinach, Ricotta and Feta Cheese

Herb Sauce Supreme – Finished with Fresh Thyme (add $4.00 per entrée)

Pan-Seared Roast Loin of Pork

Served with Rosemary-Orange Sauce and Roasted Pears

Roast Prime Rib of Beef, au jus Creamy Horseradish Sauce, on side

Grilled Chateaubriand

Cabernet Sauce with Sauté Mushrooms Fresh Center Cut Filet Mignon, Seasoned with Spices, Herbs and Garlic


Medallions of Veal Bordeaux Escallops of Veal Topped with Brie Cheese, Mushrooms, and Bordeaux Wine

Braised Lamb Chops

Infused with Rosemary Garlic Essence Topped with Mango and Pinenut Chutney


9

Entrées Continued

Baked (Center Cut) Filet of Norwegian Salmon

Fresh Dill and Verve of Lobster Brandy Cream Sauce

Tilapia Stuffed with Jumbo Lump Crab Imperial Lemon Butter Sauce

Coconut Crusted Tilapia with Mango and Papaya

Citrus Lime Salsa

Brandied Seafood Newburg *** (BUFFET MENU ONLY) Shrimp Poached in Court Bouillon, Sautéed Scallops and Jumbo Lump Crab

Served with Saffron Rice & Pimentos

Roulade of Norwegian Salmon 3 Salmon Roulades Stuffed with Chives, Dill, Parsley, and Seasonings Finished with Tomato Beurre Blanc Sauce, Plum Tomato Concasse


Grilled Chilean Sea Bass – Fumet Marinade Lemon Herb Buerre Blanc (add $6.75 per entrée)

Grilled Marinated Mahi Mahi Finished with Mango Salsa (add $5.50 per entrée)

10

Vegetables (Select one vegetable)

Sauté Fresh Vegetables of Baby Corn, Carrots, Green Beans

Red Peppers, Snap Peas and Water Chestnuts

Asparagus with Pimento Accent (in season)

Fresh Young Green Beans (Haricot Vert) Toasted Sliced Almonds

Glazed Baby Peeled Carrots

Grilled Marinated Vegetables (add $2.25 per person)

Sauté of Fresh Baby Vegetables to include Patty-Pan Squash Baby Zucchini and Baby Carrots with Greens

(add $2.75 per person)

Vegetarian Entrée Included

Vegetable Medley in Rolled Lasagna, Basil Marinara with Plum Tomatoes

Potato or Rice

(Select One Potato or Rice)

Quartered Red Bliss Potatoes (Simmered in Fennel Stock)

Sliced Potatoes Au Gratin Soufflé of Sweet Potato Marsala in Pastry Shell

Red Bliss Garlic Smashed Potatoes Mixed Wild Rice, Saffron Rice, or Rice Pilaf

Basmati Rice with Almonds and Orange Essence

Chef Turned Roasted Potato/Simmered in Seasoned Fennel-Rosemary Consommé (add $2.25 per person)

11

Assorted Warmed Ciabatta Rolls including Parmesan, Roasted Red Pepper, and Tomato Basil or

Self Cutting Mini Loaves of Warmed Bread, Served on Wooden Paddle to each Guest Table

Butter Rose Florets


May be served as the Dessert Course or Presented with Optional Sweet Table,

Myriad of Fresh Mini Finger Desserts (optional @ $8.50pp)








1


STATION MENU DESIGNS 2017
















(215) 208-6318 (event planning) (215) 587-4000






2






Reduced off season Pricing – Station Menu Designs











3


Pricing – Station Menu Designs
























4










STATION MENU



65BPLEASE SELECT THREE STATIONS OF YOUR CHOICE

52BEACH STATION IS ATTENDED BY WAITSTAFF FOR SERVICE TO YOUR GUESTS



INCLUDING CIVATTO COLOMBIAN COFFEE AND HERBAL TEAS

63Each Station includes Appropriate Theme Motif with Candlelight Atmosphere 64B

5






6

Tier 3 Hors D’oeuvres ($1.45 per person – per selection) Coconut Shrimp, Mango Chutney Brie and Raspberry Feuille De Brick Thai Beef Skewers with Ginger & Honey Belgian Endive with Duck and Apricot Salad Chilean Lime Salmon Satay Pineapple and Orange Shrimp Balsamic Fig & Chevre Flatbread Fresh Cherry Tomato Quiche Brie and Pecan Feuille De Brick Roasted Vegetable Tart Tuscan Beef Roulade Smoked Mozzarella Profiterole Brie Raspberry Star Quail En Croute Chilean Sea Bass Wellington Smoked Salmon Toast

53B

**OPTIONAL RAW BAR** ($14.25pp)

U1 HOUR RAW BAR





1B

54BSOUP STATION (Please Select Three)

CHILI WITH RED BEANS AND SPICY RICE ON SIDE CREAM OF BROCCOLI WITH MINCED CARROT AND GARLIC

SEAFOOD BISQUE BRUNSWICK STEW (WITH CHICKEN AND PORK)

MANHATTAN CLAM CHOWDER TRADITIONAL CORN CHOWDER WITH HICKORY BACON

ESSENCE OF MUSHROOM CONSOMME TRADITIONAL TOMATO OR CLASSIC CHICKEN NOODLE

BAKED SEASONED CROSTINIS

55BCOUNTRY GARDEN STATION


FRESH BROCCOLI, CAULIFLOWER, CELERY, RED BELL PEPPERS, BABY CARROTS GRAPE TOMATOES, CREAMY HERB CHEESE, BACON-HORSERADISH, WHIPPED CHIVE BLEND

2BDESIGNER “SELF CUTTING” SHOW BREADS

7

56B

ASIAN STATION – (Please Select Three)

3BTHAI CHICKEN AND GINGER VEGETABLE SPRINGROLL, SWEET AND SOUR SAUCE

ASIAN CHICKEN DUMPLINGS/SESAME OIL AND SOY WITH FRESH CHIVES 4BMARINATED HOISON GRILLED FLANK STEAK

5BMINI PEKING DUCK ROLL (ORIENTAL RICE WITH CASHEWS INCLUDED WITH STATION)

(CHINESE NOODLES INCLUDED WITH STATION) ORIENTAL VEGETABLES PREPARED IN WOK IN VIEW OF GUESTS TO INCLUDE

WATER CHESTNUTS, CARROTS, SNOWPEAS, BROCCOLI, BOK CHOY, BAMBOO SHOOTS, BEAN SPROUTS, AND CASHEW ACCENT

57BPASTA STATION (Select Two Pastas with Three Sauce Selections)

FOUR CHEESE FORMAGGIO GREEN AND WHITE STRIPED AGNOLOTTI TRI COLOR CHEESE TORTELLINI **BUTTERNUT SQUASH RAVIOLI

6B**STRIPED LOBSTER RAVIOLI 7BMUSHROOM RAVIOLI

PENNE PASTA FETTUCINE

SAUCES OF AIOLI, HERBED GARLIC ESSENCE, VODKA TOMATO CREAM,

MARINARA, INFUSED OILS WITH BASIL AND GARLIC, CLAM SAUCE, GARLIC ALFREDO ROMANO CHEESE, WARMED FOCCACIA BREAD, PEPPER MILL

58B

60BGRILLED MÉLANGE (Select Three)

11BMARINATED GRILLED CHICKEN BROCHETTES

(WITH VEGETABLES OF GREEN & RED PEPPER, MUSHROOMS AND ONIONS) PINEAPPLE-CITRUS MARINADE

MARINATED GRILLED BEEF BROCHETTES (WITH VEGETABLES OF GREEN & RED PEPPER, MUSHROOMS AND ONIONS)

MARINADE OF INFUSED OILS AND HERBS WITH MERLOT (BOTH BROCHETTES CONSIDERED AS ONE SELECTION)

GRILLED MARINATED HOISON FLANK STEAK GRILLED HERBED ENCRUSTED CHICKEN BREAST, RED PEPPER CHAMPAGNE SAUCE

**GRILLED SWORDFISH OR CHILEAN SEA BASS - FUMET MARINADE – LEMON HERB BUTTER ROASTED ZUCCHINI AND YELLOW SQUASH, SEASONED MARINADE


8

61B

SALAD STATION (Select Two)

12BBELGIAN ENDIVE, BABY SPINACH WITH FIELD GREENS AND CHEVRE CHOPPED WALNUTS, FRESH RASPBERRIES

BALSAMIC VINAIGRETTE WITH EMULSIFICATION OF WALNUT OIL

BIBB LETTUCE WITH ROMAINE ACCENT AND PINE NUTS ENOKI MUSHROOMS, MANDARIN ORANGES, GRAPE TOMATOES

CUCUMBER-THYME VINAIGRETTE

CAESAR SALAD WITH GRILLED SEASONED CHICKEN STRIPS, HERBED CROUTONS

TOSSED GREEN GARDEN MESCULIN SALAD, RASPBERRY VINAIGRETTE

FIELD GREENS, RED PEPPER STRIPS, JULIENNE OF RED ONION 13BMANDARIN ORANGES, GRAPE TOMATOES, CHOPPED WALNUTS

CUMIN-HONEY VINAIGRETTE

PLUM TOMATO, FRESH MOZZARELLA, CHIFFONADE OF PURPLE BASIL WITH ROMAINE ACCENT, MARINATED IN BALSAMIC VINAIGRETTE

14BMASHTINI BAR

15BSEASONED SMASHED POTATOES WHIPPED WITH BUTTER AND CREAM 16BYUKON GOLD WITH SAUTEED SHALLOTS, REDSKIN WITH HINT OF ROASTED GARLIC,

17B 18BSIDES TO INCLUDE SAUTEED ONIONS, SOUR CREAM AND CHIVES

19BMUSHROOM RAGOUT WITH PLUM TOMATOES 20BLEAN GROUND BEEF, REAL CRUMBLED BACON PIECES

21BSHREDDED CHEDDAR AND MONTERAY JACK CHEESE 22BPRESENTED IN MARTINI GLASSES

23BCARVING ARRAY (Select Two)

24BROAST PRIME RIB OF BEEF, CREAMY HORSERADISH SAUCE AND AU JUS WHOLE TURKEY, HERBED MAYONNAISE, CRANBERRY-ORANGE RELISH

25BGINGERED PAN SEARED LOIN OF PORK, ROSEMARY-ORANGE SAUCE, ROASTED PEARS CLOVED SUGARED HAM, HONEY MUSTARD SAUCE, PINEAPPLE-RAISIN SAUCE **WHOLE SLOW ROASTED TENDERLOIN OF BEEF (OUR FAMILY’S HALLMARK)

SEASONED WITH SPICES, HERBS AND GARLIC PRESENTED WITH HAZELNUT BEARNAISE AND CABERNET SAUCE, SAUTEED MUSHROOMS


9

26B

NEPTUNE’S SURF (Select Two)

27BBRANDIED SEAFOOD NEWBURG TO INCLUDE

SHRIMP POACHED IN COURT BOUILLON, SAUTÉED SCALLOPS AND JUMBO LUMP CRAB 28BCOCONUT CRUSTED TILAPIA WITH MANGO AND PAPAYA

RUBBED SALMON FILET WITH SUN DRIED TOMATOES AND PINE NUTS

29BFOCCACIA CRUSTED SNAPPER, WITH BLACK OLIVES AND GARLIC 30BPOACHED SALMON FILET SIMMERED IN COURT BOUILLON

31BCOMPLEMENTED WITH CHORON SAUCE (Tomato Flavored Bearnaise) 32B(Includes One Salmon in Full Garnishment Display)

33B**JUMBO LUMP CRAB CAKES (Un-breaded), SAVORY TARTAR SAUCE, TOMATO CORN RELISH 34BSMOKED LOX WITH CHOPPED EGG/DICED RED ONION/GHERKINS/CAVIAR

35BSLICED BLACK OLIVES/PRESENTED WITH BLACK BREAD 36B(SAFFRON RICE AND PIMENTOS INCLUDED WITH STATION)

45BMEXICAN MEDLEY (Select Two)

46BMINI CHICKEN QUESADILLAS 47BCHICKEN FAJITA

TACOS COMPLETE WITH GROUND LEAN BEEF SIMMERED IN SPICY MARINADE MONTERAY AND SPICY CHEDDAR CHEESE, SHREDDED GREENS, DICED TOMATOES

AND PEPPERS, CHOICE OF HARD OR SOFT SHELL BEEF BURITOS

SLOW COOKED CHILI (SPICY RICE WITH RED BEANS INCLUDED WITH STATION)

TORTILLA CHIPS, GUACAMOLE, SOUR CREAM, CHEDDAR CHEESE, OLIVES, REFRIED BEANS, JALEPENOS

TUSCANY (Optional $8.25pp)

8BARTICHOKE HEARTS VENEZIA, HERBED EGGPLANT AND OLIVE MARINADE WITH 9BTOMATO AND BASIL, GRILLED BELL PEPPERS, FRESH MOZZARELLA, SEASONED SALAMI

10BTOMATO CONCASSE, TRI COLOR TORTELLINI WITH PESTO ROTINI, FRESH PARMESAN PEPPERONI, PROVOLONE, GRILLED ASPARAGUS, SUMMER SAUSAGE,

PARMESAN ARTICHOKE HEARTS WITH GOAT CHEESE, GRILLED EGGPLANT WITH GORGONZOLA, BRUSCHETTA ON CROSTINI, SLICED LOAVES OF BAKED ITALIAN BREAD

FOCCACIA AND FLATBREADS PRESENTED WITH ACCENT LINENS AND UPLIGHTING

10

59B

PAD THAI (Optional $6.50pp)

STIR FRY OF RICE NOODLES (SEN LEK) SHRIMP, TOFU GROUND PEANUT, FRESH BEAN SPROUTS, CHIVES, CHICKEN BREAST

EGGS, FISH SAUCE, SOY, SMASHED GARLIC AND ONION SPICY PEPPER – COOKED IN VIEW OF GUESTS



48B**OPTIONAL SWEET ENDINGS






50BBELGIAN WAFFLES

CRUSHED STRAWBERRY, CHOCOLATE SAUCE, VANILLA ICE CREAM, POWDER SUGAR, CINNAMON, CHOCOLATE CHIPS, WHIPPED CREAM

BANANAS FOSTER FLAMBE

FRESH CARVED FRUIT DISPLAY TO INCLUDE MANGO/GUAVA/PAPAYA/STRAWBERRY

PINEAPPLE/BLUEBERRY/MELONS/GRAPES CINNIMON-HONEY YOGURT DIP, CHOCOLATE FONDUE

CHERRIES JUBILEE FLAMBE

11

BUILD YOUR OWN SUNDAES INCLUDING VANILLA AND CHOCOLATE ICE CREAM, WARMED FUDGE TOPPING

CRUSHED CHERRIES, CHOPPED PEANUTS, WET WALNUTS, BUTTERSCOTCH TOPPING, REESES PIECES, SPRINKLES, CRUMBLED OREO




**DENOTES UPGRADE CHARGES

Documents

The Manor House at Prophecy Creek Park · 2016. 3. 28. · 3 **You Will Not Be Billed For A Service Charge – There Is No Service Charge** Discount Pricing for balance of 2016 –

The Manor House at Prophecy Creek Park · 2016. 3. 28. · 3 You Will Not Be Billed For A Service Charge – There Is No Service Charge Discount Pricing for balance of 2016 –