Long Island Event Venue | The Inn At New Hyde Park

COCKTAIL RECEPTION

CHAMPAGNE WELCOME STATION

Each Guest entering Cocktail Hour will be
greeted with a Glass of Champagne with Fresh Strawberries.

Charcuterie and Cheese Station

Aged Shaved Parmesan Reggiano Wheel
Manchego and Asiago Cheeses
French Brie and Smoked Gouda
Prosciutto Mortadella
Hot and Sweet Soppressata
Genoa Salami
Capicola

Mediterranean Table

Quinoa with Fava Beans and Craisins
Couscous with Corn, Lemon Cilantro and Seasonal Vegetables
Fresh Vine Ripe Tomatoes with House made Fresh Mozzarella
with Basil and Balsamic Glaze
Mediterranean Olives with Pepperoncini, Gherkins and Hot Peppers
Roasted Red and Yellow Peppers with Pesto Basil Oil


BUTLER-PASSED HORS D’OEURVES

Baby Lamb Chops with Balsamic Port Glaze
Coconut Shrimp with Pineapple Habanero
Crab Cakes with Remoulade Sauce
Buffalo Chicken Dumplings with Bleu Cheese Dipping Sauce
Spinach and Artichoke Tartlet
Sesame Chicken with Thai Chili
Spanakopita
Franks in a Blanket with Spicy Mustard
Seasonal Soup and Sandwich Shooter
Fig and Boursin with Pickled Blueberries
Scallops Wrapped in Bacon
Passed Assorted Sushi


 

TUSCAN TABLE

Iced Fresh Crudité with Gorgonzola Dipping Sauce
Seasonal Fresh Fruit Platters with Exotic Accents
Pasta Primavera with Garlic and Oil
Assorted Domestic Cheeses with Seasonal Grapes
Wild Mushrooms with a Balsamic Vinaigrette
Farm Fresh Wild Grains with a Vegetable Medley
Julienne Vegetables and Blood Orange Marinade


LAVISH COLD DISPLAYS

OPEN HEARTH BAKED BREADS

A collection of Italian Baguettes and Artisanal Breads
Freshly presented with Herb infused Olive Oil and Artichoke Tapenade

WINE TASTING

Featuring Varietals of Wine from Different Regions, Imported and Domestic Cheeses, Crackers, and Fresh Fruit


INTERNATIONAL STATIONS

PASTA STATION

HOST’S CHOICE OF TWO PASTAS AND TWO SAUCES – SAUTEED TO ORDER
Penne, Rigatoni, Orecchiette, Fusilli • Vodka Sauce, Filetto di Pomodoro, Alfredo Sauce, Bolognese Sauce

STEAKHOUSE STATION

(Host’s Choice of One – Carved to Order)
Tao’s Marinated Skirt Steak, Adobo Rubbed Loin of Pork, Tenderloin of Beef with Horseradish Cream
Maple Glazed Roast Turkey Breast with Fresh Cranberry Compote, Garlic and Thyme Infused Leg of Lamb with Rosemary Jus
Includes:
Classic Mac & Cheese
Creamed Spinach
Grilled Chicken Cordon Bleu

TOUCH OF TUSCANY

House made Eggplant Parmigiana, Broccoli di Rabe and Sausage, Boneless Chicken Scarpariello, Fried Zucchini with Spicy Ranch

SEATED DINNER

CHAMPAGNE TOAST


MIXED GREEN SALAD

Mixed Greens with Red and Yellow Tomatoes, Cucmber, Shaved Carrots with House Vinaigrette

TRI COLOR SALAD

Cucumber, Red and Yellow Tomatoes, Mandarin Orange, Craisins, and
Shaved Parmesan with Balsamic Vinaigrette.

TRADITIONAL CAESAR SALAD

Romaine Lettuce, Shaved Parmesan, and Croutons, with
Classic Caesar Dressing.



Pasta COURSE

HOST’S CHOICE OF ONE OF THE FOLLOWING
Wild Mushroom Truffle Risotto
Penne ala Amatriciana

Bacon, Onion & Tomato Sauce

Penne a la Vodka

Onion, Prosciutto, Tomato & a Touch of Cream


CLASSIC INN SALAD WITH CHILLED SHRIMP WITH MANGO SALSA

Mesclun Greens, Roquefort Cheese, Glazed Walnuts, with Raspberry Vinaigrette

MOZZARELLA NAPOLEON WITH MESCLUN GREENS

Parma Prosciutto and Vine Ripened Tomatoes with Field Greens wrapped in a Cucumber Ribbon with Balsamic Vinaigrette

SEARED HOUSE MADE CRAB CAKE WITH CHIPOTLE AIOLI AND FIELD GREENS

Field Greens wrapped in Cucumber Ribbon with Corn and Black Bean Salsa with Avocado Ranch

Freshly Baked Rolls and Sweet Grade A Butter

 

MAIN COURSE

GUEST’S CHOICE FROM FOUR, PLUS VEGETARIAN OPTION
ALL ENTREES SERVED WITH SEASONED POTATOES OR
RICE AND SEASONAL BABY VEGETABLES

Black Angus

BLACK ANGUS FILET MIGNON

Served with Host’s Choice of either Wild Mushroom
or Bordelaise Sauce.

SAUTEED SHRIMP

Cognac Lobster Sauce

STUFFED FRENCH CHICKEN BREAST

Spinach, Mozzarella, and Parmigiana Cheese with
Shallot Cream Sauce.

 

pork-chop

PORK CHOP MILANESE

With arugula, julienne Tomatoes, diced Mozzarella, and
Truffle Balsamic Glaze.

GRILLED SALMON

Served with Host’s Choice of either Horseradish Crusted and served with Beurre Blanc Sauce or Soy Sesame Sauce

DESSERT COURSE

TIERED WEDDING CAKE AND SWEET SENSATION
HOST’S CHOICE OF ONE OF THE FOLLOWING

tiramisu

TRADITIONAL TIRAMISU

Italian Coffee flavored Dessert made with Mascarpone Cheese and
Sprinkled with Powdered Sugar

FRESH FRUIT PILLOW

Seasonal fresh fruit served in puff pastry, with bavarian cream
and raspberry drizzle

SMORE’S MARTINI

Served with Graham Cracker, Chocolate Pudding and Marshmallow.

apple-crunch

APPLE CRISP A LA MODE

Served with Vanilla Ice Cream and Caramel Drizzle, G arnished with Mint

BROWNIE ICE CREAM SUNDAE

Served with Vanilla Ice Cream and topped with a Raspberry Coulis.

WITH OUR
COMPLIMENTS

Premium Liquor, Imported and Domestic Beers, Variety of House Wines
Champagne Toast
Bottle of Red and White Wine on each Guest Table
After Dinner Cordial Bar
Freshly Brewed Regular and Decaffeinated Coffee, Cappuccino, Espresso
and Assorted Gourmet Teas
White Glove Service
Personalized Printed Menus
Direction Cards
Place Cards
Coat Check Service (Seasonal)
Bridal Attendants
Restroom Attendants
Valet Parking
Ivory Damask Linens with Matching Napkins
Services of Our “INN” House Event Planning Team