A LA CARTE

 Hors D’oeuvres Passed or Tabled
Price Per Piece 

Hot Items

Cold Items

Quantities of 24 or more must be ordered. Minimum purchase of 100% of your final count.

* 100 piece minimum

Decorative Hors D’oeuvres Displays
Price Per Person 

Raw Bar (150 Pieces)
Your Selection of Cocktail Shrimp, Littleneck Clams on the Half Shell, and Oysters on the Half Shell

Crudite and Dip
A Colorful Array of Fresh Vegetables Including Summer and Zucchini Squash, Cherry Tomatoes, Sweet Red and Green Peppers, Carrots, Cauliflower and Broccoli. Served with Two Dips.

Cheese and Fruit
A Selection of International and Domestic Cheese Including Harvarti, Jarlsberg, Smoked Gouda, Vermont Cheddar and Swiss Served with Imported Crackers and Garnished with Black and Green Seedless Grapes, Fresh Seasonal Melons and Strawberries.

Antipasto Feast (20 person minimum)
Prosciutto Di Parma, Salami Superesetta, Mozzarella, Asiago and Fontina Cheeses, Marinated Mushrooms, Roasted and Marinated Peppers, Grilled Vegetables, Artichoke Quarters, Calamari Rings, Prince Edward Island Mussels Steamed in Garlic and Vermouth, Anchovies, Olives, Pepperoncini, Foccacia and Herbed Oils.

Mediterranean Station (20 person minimum)
Hummus, Bulghur Tabbouleh, Baba Ghanoush, Minted Cous Cous Salad, Tadziki, Grilled Vegetables, Black Olives and Feta Cheese Served with Toasted Pita Chips and Caramelized Onion Bread Sticks.

Hummus and Pita Chips Station
Freshly Made Hummus with Fried Pita Chips.

Minimum purchase of 80% of the final count.

Starters and Intermezzo

Appetizers

MEDLEY OF FRESH FRUIT 
with Lemon or Raspberry Sorbet 

STUFFED ARTICHOKE HEARTS 
with Goat Cheese and House Marinara 

CLAMS CASINO 

OYSTERS ROCKEFELLER 

SHRIMP COCKTAIL 

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Pasta

ZITI MARINARA 
and Fresh Basil 

PENNE BOLOGNESE 
with Veal, Beef and Pork 

RICOTTA CHEESE RAVIOLI 
with Fresh Marinara Sauce 

TORTELLINI FROMAGE 
with Chopped Tomato, Basil and Prosciutto

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Soups

ESCADRILLE CLAM CHOWDER

BAKED FRENCH ONION SOUP AU GRUYERE

CHICKEN WITH WILD RICE

LEMON CHICKEN

MINESTRONE

WEDDING SOUP WITH BABY MEATBALLS

ESCAROLE SOUP 
with Cous Cous and Parmesan Grated Tableside

Salads

ESCADRILLE SALAD 
with House Dressing 

WEDGE SALAD 
Iceberg Lettuce, with Crumbled Blue Cheese Dressing and Bacon

AWARD WINNING TOSSED CAESAR SALAD 10 

WHOLE LEAF CAESAR SALAD 
with Cheese Crostino and White Anchovy

CAPRESE SALAD 
with Vine Ripe Tomatoes, Fresh Mozzarella, Field Greens, and Balsamic Dressing

GREEK SALAD 
with Feta Cheese and Lemon Greek Dressing

ENDIVE, RADICCHIO AND ARUGULA 
tossed with Blue Cheese and Champagne Vinaigrette

MESCLUN GREEN SALAD 
with Toasted Walnuts, Sundried Cranberries and Crumbled Gorgonzola Cheese. Raspberry Vinaigrette

ANTIPASTO SALAD 
Romaine, Provolone, Imported Prosciutto, Supressetta, Roasted Pepper, Olives, Marinated Artichoke and Mushroom, Balsamic and Olive Oil

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Intermezzo (Sorbet)

LEMON OR RASPBERRY 

Dinner Entrees

All Entrées are served with Fresh Bread and Butter and Chef’s Choice of Starch and Vegetable, Coffee and Tea.

Beef, Lamb, and Pork

SLICED ROAST TENDERLOIN OF BEEF 
with Bordelaise Sauce

ROAST PRIME RIB OF BEEF AU JUS

ROAST SLICED SIRLOIN OF BEEF 
with Chasseur Demi Glace

GRILLED 14 OZ. NEW YORK SIRLOIN STEAK 

CERTIFIED ANGUS MATRE D’HOTEL

GRILLED 10 OZ. FILET MIGNON 
with Béarnaise or Bordelaise Sauce

PETIT FILET MIGNON AND TWO BAKED 

STUFFED SHRIMP 
with Béarnaise Sauce

PETIT FILET MIGNON AND SCALLOPS

PETIT FILET MIGNON AND 

STATLER CHICKEN BREAST

PETIT FILET MIGNON AND LOBSTER LOUIS THE XIV 
with Béarnaise Sauce Market Price 

ROAST RACK OF AUSTRALIAN LAMB 

HERB CRUSTED 
with Minted Demi Glace

CORIANDER ROASTED LOIN OF PORK 
with Apple Chutney and Sage Gravy

GRILLED CENTER CUT VEAL CHOP 
over Spinach with Shiitake Mushroom Demi Glace

Poultry

STUFFED CHICKEN BREAST 
Roasted Boneless, Skinless Chicken with a Flavorful Bread Stuffing. Served with Mashed Potato and Velouté Sauce

CHICKEN FONTINA 
topped with Imported Prosciutto, Spinach, Artichoke, and Fontina Cheese, Madeira Demi Glace

BONELESS BREAST OF CHICKEN FRANÇAISE 
with Parmesan Cheese

BREAST OF CHICKEN PICCATA 
with a Lemon-Caper White Wine Sauce

BREAST OF CHICKEN MARSALA 
with Mushrooms and Marsala Demi Glace

ROASTED STATLER CHICKEN BREAST 
with Wild Mushroom Sauce with Madeira Wine

ROASTED HALF DUCKLING A L’ORANGE 
with Braised Red Cabbage

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Vegetarian

CALIFORNIA PENNE PRIMAVERA 
Tossed with Asparagus and Sundried Tomato, Primavera Vegetable Sauce 

MUSHROOM RISOTTO 
with Asparagus 34 

VEGETARIAN PRIMAVERA RAVIOLI 
Roasted Vegetable Ravioli with a Fresh Vegetable Marinara Sauce

ROASTED VEGETABLE STACK 

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Seafood

GRILLED SWORDFISH STEAK 
with Lemon Dill Butter

ASIAN BARBEQUE GLAZED TUNA STEAK 
with Jasmine Rice Medley

BAKED STUFFED SHRIMP

BAKED SEA SCALLOPS 
Ritz Cracker Crumb Crusted

BAKED STUFFED 2 LB. LOBSTER

FRESH BAKED BOSTON SCROD

BAKED STUFFED FILLET OF SOLE 
with Crabmeat Stuffing topped with light Lobster Bisque

GRILLED SALMON 
with a Balsamic Glaze or Dill Cream 

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Please Note: If more than one entrée choice is selected for dinner function, client must provide a detailed listing with the entrée’s selected for each guest. Client also must provide tent cards with meal choices noted on tent card*. Up to three entrée selections may be selected for an event. We can only offer three (3) selections from the entrée list.

Banquet Dessert Selections​

Price Per Person. All desserts are made in house by our talented Pastry Chefs. 

Specialty Dessert Displays

ESCADRILLE VIENNESE TABLE
Assortment of Miniature Pastries, Cakes and Cookies, Sliced Fresh Seasonal Fruit and Bananas Foster 
30 guests minimum 

ESCADRILLE PETIT VIENNESE TABLE
Assortment of Miniature Pastries, Cakes and Cookies, Sliced Fresh Seasonal Fruit 
30 guests minimum 

ESCADRILLE CHOCOLATE FOUNTAIN 

FONDUE DISPLAY
60 guests minimum 

PLATTER OF FRESH FRUIT AND BERRIES
As An Accompaniment To Dessert

CAPPUCCINO & ESPRESSO BAR
Served Viennese Style with Biscotti. 

ESCADRILLE SUNDAE BAR AND CONFECTIONS
Richardson’s Vanilla, Chocolate, Strawberry Ice Cream, Hot Fudge, Butterscotch Sauce, Strawberry Sauce, Whipped Cream, M & M’s, Reese’s Pieces, Crushed Health Bar or Oreo Cookie 
40 guests minimum 

ASSORTED MINI PASTRIES 

WITH SLICED FRESH FRUIT
As An Accompaniment To Dessert

FRESH BAKED COOKIES AND BROWNIES WITH SLICED FRESH FRUITS
As An Accompaniment To Dessert

CUPCAKE TOWER DISPLAY
Flavors: Vanilla, Chocolate Red Velvet, Funfetti, Carrot, Pumpkin 
Minimum purchase of 100% of your final count. 
Minimum quantity of 25 per flavor 

Individual Plated Dessert Choices

CAFE ESCADRILLE’S SIGNATURE 

ICE CREAM PUFF
Pastry Puff Filled with Richardson’s Cappuccino or French Vanilla Ice Cream, Smothered with Hot Fudge, Served with Whipped Cream and Toasted Almonds 

CHOCOLATE CAKE
Midnight Chocolate Layer Cake with a Rich Chocolate Icing 

CRÈME BRULÉE
Rich Custard Topped with a Brittle Layer of Caramelized Sugar 

NEW YORK STYLE CHEESECAKE
Served with Crushed Strawberry Sauce 

CHOCOLATE MOUSSE  

SORBET  

HOT FUDGE GHIRARDELLI BROWNIE SUNDAE
Ghirardelli Double Dark Chocolate Brownie Topped with the Finest Hot Fudge, Richardson’s French Vanilla Ice Cream and Oreo Sprinkles 

SEASONAL DESSERT SPECIALS 
Please Inquire About Our Very Own Pastry Chef’s Dessert Creations 

CUSTOM COOKIE FAVORS 
Minimum purchase of 100% of your final count. 

Escadrille’s Designer Cakes & Cupcakes

CUSTOM DESIGNED FOR YOU PERSONALLY BY OUR VERY OWN PASTRY CHEF 
Add Richardson’s Vanilla Ice Cream in a Chocolate Basket on a Hand Painted Plate with Sauces

Designer Cakes

ESCADRILLE RASPBERRY CHAMBORD 
Chocolate cake layered with fresh raspberries and dark chocolate mousse. Each layer is soaked with Chambord Liqueur Royal Deluxe and iced with butter cream frosting. 

BAVARIAN ALMOND CAKE 
Rich almond chiffon cake with two layers of Bavarian cream. Iced in French vanilla butter cream. 

CHOCOLATE CHIP CANNOLI 
Chocolate cake layered with chocolate chip cannoli filling. 

STRAWBERRY GRAND MARNIER 
Golden vanilla cake layered with sliced fresh strawberries and white chocolate mousse. Each layer is soaked with Grand Marnier and covered with butter cream frosting. 

ESCADRILLE RUM CAKE 
Golden vanilla cake, flavored with rum, with a layer of vanilla and chocolate Italian pastry cream. 

LEMON-RASPBERRY CAKE 
Lemon cake with raspberry mousse filling. 

TROPICAL CAKE 
Golden cake with a mango mousse filling with or without fresh berries. 

CARROT CAKE 
Moist, gently spiced cake with a cream cheese frosting. 

RED VELVET CAKE 
With cream cheese frosting. 

COOKIES N’ CREAM CAKE 
Chocolate Cake with white chocolate Oreo mousse. 

This list of choices represents just a few of the varieties of cakes that we offer. 
You have a unique opportunity to choose exactly the look and flavor of your wedding cake. 

Additional charges may apply to cakes with extensive details and flavor. 

* Before selecting your menu choices, please inform your Event Coordinator if anyone in your party has a food allergy.

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All Prices are Subject to State and Local Taxes and 18% Gratuity.
Gluten Free Options Available