Eagle Vale Banquet Facility - Golf Tournament Menus

Served Dinners

YOUR SERVED OR BUFFET DINNER RECEPTION AT
EAGLE VALE GOLF CLUB WILL INCLUDE:

Stationed Hors d. Oeuvres

Fresh Crudités with Dip
Displays of Imported and Domestic Cheese Boards with Assorted Crackers

Hand Passed Hors d’ Oeuvres

Choose two of the following:
Based on four pieces per person

Assorted Crostinis                        Clams Casino
Italian Bruschetta                          Herb & Cheese Stuffed Mushr.
Spinach Stuffed Mush.                  Sausage Stuffed Mushrooms
Pesto Focaccia                                Chicken Cordon Bleu
Shrimp & Crab Pinwheels            Fried Macaroni and Cheese
Fruit Skewers                                  Asparagus in Phyllo
Mini Egg Rolls w / Soy Sauce      Scallops Wrapped in Bacon
Chicken Ques. Cornucopia           Antipasto Skewers
Spanakopita                                     Artichokes French

Champagne Toast

Eagle Vale Select Champagne will be served to each guest
for a toast to the Bride and Groom

Salad

Choose one of the following for your guests:

Tossed Seasonal Greens

Caesar Salad

Eagle Vale Salad

Salad Melbourne

Elaborate Coffee Station

Regular, Decaffeinated and Hazelnut Coffees displayed with Herbal Teas complemented with Fresh Whipped Cream, Chocolate Shavings and Cinnamon Sticks

Served Dinner Receptions

All Served Dinners include Warm Rolls & Butter Rosettes, a Salad of your choice, Coffee and Tea service at each table

Entrees

Maximum of (4) Entree Selections

Most served dinners include a vegetable and potato. Exceptions noted below

Roast Prime Rib - A 12oz. Cut of Slow Roasted Prime Rib served in Red Wine Garlic Au Jus

NY Strip Steak - A 12oz. Choice Cut of New York’s Favorite, seasoned and grilled to perfection

London Broil - Marinated Classic London Broil topped with a Mushroom Bordelaise Sauce

Filet Mignon - An 8oz. Choice Filet seasoned and grilled to perfection and topped with Bordelaise Sauce

Bistro Filets - Twin Petite Filets served with Sautéed Mushrooms, Marinated Onions and melted Gorgonzola Cheese

Filet and Crab Cake - A Petite Filet and an Eastern Shore Style Crab Cake served with Bordelaise Sauce and Wasabi Aioli

Eagle Vale Duo - 5oz. Beef Tenderloin topped with Bordelaise Sauce and a 4oz. Lobster Tail served with Clarified Butter

Twin Crab Cakes - Two Eastern Shore Style Crab Cakes accented with our Chef.s own Wasabi Aioli

Eagle Vale Trio - A Petite Filet served with Bordelaise Sauce, Sautéed Chicken in a Sambuca Cream Sauce and your choice of oven roasted Salmon with Cucumber Slaw or an Eastern Shore Style Crab Cake with Wasabi Aioli

Ciderhouse Pork Chops - Twin 8oz. Pork Chops with an Apple Cider Compote

Salmon Filet - Pan Seared Salmon topped with a Cucumber Slaw

Encrusted Swordfish - A Parmesan and White Wine Encrusted Swordfish Steak

Ahi Tuna - Ahi Tuna Steak seared and topped with a Wasabi Aioli

Chicken French - A Regional Favorite. Traditionally prepared in a Lemon Sherry Veloute

Rosemary Chicken - Tender Breast of Chicken sautéed with Fresh Rosemary topped with a White Wine Sauce

Wild Mushroom Chicken - A sautéed Chicken Breast topped with a Wild Mushroom Ragout

Chicken Eagle Vale - A Boneless Breast of Chicken sautéed in a Sherry Cream Sauce finished with Shiitake Mushrooms and Sun-Dried Tomatoes

Tuscan Penne Pasta - Penne Pasta tossed with Fresh Vegetables, Kalamata Olives, Fresh Basil, Asiago Cheese and White Wine - Does not include Vegetable or Potato

Lobster Tortellacci - Fresh Pasta Pillows filled with Lobster and Cheese served in a Basil Crème Bechamel - Does not include Vegetable or Potato

Vegetarian Phyllo - Fresh Herbs and Vegetables with Asiago Cheese in a Phyllo Purse served with Garlic & Basil Crème Sauce - Does not include Vegetable or Potato

Corporate