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Popcorn Chicken Bites - $25
Served with a Chipotle Ranch Fresh Fruit Skewers - $30 Tomato Caprese Skewers - $30 Served with a basil aioli Prosciutto Wrapped Melon - $30 Smoked Gouda Arancini - $30 Served with our homemade Marinara |
Stuffed Mushrooms - $30
Bacon, spinach, parmesan stuffing Meatballs - $35 A choice of Swedish sauce or Marinara Antipasto Skewers - $35 Assortment of meats, cheeses & olives Vegetable Spring Roll - $35 Served with a Soy Chili sauce |
Chicken Satay - $40
Served with a sesame soy glaze Bacon wrapped Scallops - $40 Served with a Louisiana Comeback sauce Coconut Shrimp Platter - $45 Served with a sweet Thai chili glaze Shrimp Cocktail - $50 Clams Casino -$50 Oysters Mignonette on the half shell - $60 |
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Appetizer Platters
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Spinach and Artichoke Dip - $ 35
Stuffed Banana Pepper Dip - $35 Vegetable Crudité - $40 Cheese and Crackers - $40 Cured Meats and Olives - $50 |
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The BUFFALO BUFFET $32
House salad Chicken wings Mini Beef on Weck Baked Mac & Cheese Mini Cheesecake Assortment |
The DELAWARE PARK BUFFET $35
House salad Italian Sausage With onions and peppers Chiavetta’s Roasted ¼ Chicken Grilled Corn Fruit Salad Macaroni Salad Mini Cheesecake Assortment |
LEXINGTON AVE BUFFET $40
House salad Chicken Saltimbocca Roasted Sirloin With a mushroom demi glaze Seared Salmon With a lemon butter Julienne Vegetable Medley Mashed Potatoes Mini Cheesecake Assortment |
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FLYNNIES FEAST $35
1st Course House or Caesar Salad 2nd Course 9oz Steak Frittes Chicken Fricassee Shrimp Scampi 3rd Course Seasonal Cake or Pie |
THE PLACE DINNER $37
1st Course House or Caesar Salad 2nd Course Chicken Milanese Pork Chop Salmon 3rd Course Seasonal Cake or Pie |
MORIARITY'S FEAST $40
1st Course House or Caesar Salad 2nd Course 72hr Braised Short Ribs Chicken Cordon Bleu Trout Almandine Entrees will be served with scalloped potatoes and market vegetables. 3rd Course Seasonal Cake or Pie |
ELMWOOD VILLAGE DINNER $49
1st Course Specialty Salad Mixed greens, cranberries, goat cheese, cider vinaigrette 2nd Course Petite Filet Mignon with truffle demi glaze, ½ Lobster with champagne butter Served with a lemon parmesan risotto and asparagus 3rd Course Crème Brule |