FUNCTION MENUS

SPINACH SPANAKOPITAS

ARTICHOKE HEARTS 
with Goat Cheese and House Marinara

POTATO PANCAKES 
with Applesauce and Sour Cream 

POTATO PANCAKES 
with Smoked Salmon 

CHICKEN CORDON BLEU BITES 

BONELESS BUFFALO CHICKEN BITES 
with Blue Cheese Dipping Sauce 

WOK SEARED PEKING RAVIOLI (PORK OR VEGETABLE)
with Scallion Soy Sauce 

CHEESE ARANCINI 
with Fontina & Parmesan. House Marinara 

ITALIAN MEATBALLS 

NEW ZEALAND LAMB CHOP LOLLY POPS 
with Mint Sauce or Grain Mustard  *Gluten Free!

TENDERLOIN OF BEEF MEDALLIONS AU POIVRE, CROSTINI

MINI BEEF WELLINGTON, LIVER PATÉ, PUFF PASTRY 

BEEF TERIYAKI SKEWERS 

COCKTAIL FRANKS IN A BLANKET

STUFFED MUSHROOMS 
with Seafood Stuffing 

SEA SCALLOPS WRAPPED IN SMOKED BACON *Gluten Free! 

JONAH CRAB CAKES 
with Remoulade Sauce 

CLAMS CASINO 

OYSTER ROCKEFELLER 

COCONUT SHRIMP 
with Sweet Thai Dipping Sauce 

KOREAN BARBEQUE GLAZED SHRIMP 
with Scallions *Gluten Free!

TOMATO BASIL CROSTINOS 

BUFFALO MOZZARELLA BRUSCHETTA 
with Basil and Tomato

BAKED BRIE ON A BAGUETTE 
with Almonds and Raspberry Coulis

DEVILED EGGS *Gluten Free!

MINI LOBSTER SALAD ROLL 

SMOKED SALMON CANAPES ON RYE 

SMOKED SALMON CANAPES ON RYE

TUNA SASHIMI ON ENGLISH CUCUMBER 
with Wasabi Garnish *Gluten Free!

ICED COCKTAIL SHRIMP *Gluten Free!

LITTLENECK CLAMS ON THE HALF SHELL *Gluten Free!

OYSTERS ON THE HALF SHELL *Gluten Free!

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 CRACKERS
A Selection of International and Domestic Cheese Including Harvarti, Jarlsberg, Smoked Gouda, Vermont Cheddar and Swiss Served with Imported Crackers and Garnished with Pineapple, Fresh Seasonal Melons and Strawberries.

HUMMUS AND PITA CHIPS STATION 
Freshly Made Hummus with Fried Pita Chips.

CHARCUTERIE DISPLAY
Prosciutto Di Parma, Salami, Soppressata, Capicola, Vermont Cheddar, Harvarti, with Cornichons, Olives, Grain Mustard, and toasted Baguette. (20 person minimum)

ANTIPASTO FEAST 
Prosciutto Di Parma, Capicola, Salami, Soppressata, Mozzarella, Asiago and Fontina Cheeses, Marinated Mushrooms, Roasted and Marinated Peppers, Grilled Vegetables, Artichoke Quarters, Anchovies, Olives, Pepperoncini, Foccacia and Herbed Oils. (25 person minimum)

Add for an extra fee: Calamari Rings, Prince Edward Island Mussels steamed in Garlic and Vermouth

MEDITERRANEAN STATION 
Hummus, Bulghur Tabbouleh, Baba Ghanoush, Minted Cous Cous Salad, Tzatziki, Grilled Vegetables, Black Olives and Feta Cheese Served with Toasted Pita Chips and Bread Sticks. (25 person minimum)

100 PIECE SUSHI DISPLAY
40 pieces Spicy Tuna Roll, 30 pieces Sweet Potato Roll, 
30 pieces Yellow Tail Maki 

150 PIECE SUSHI DISPLAY 
40 pieces Salmon Avocado Roll, 40 pieces California Roll, 
30 pieces Shrimp Maki, 20 pieces Tuna Sushi, 
20 pieces Yellow Tail Sushi 

200 PIECE SUSHI DISPLAY 
40 pieces Rainbow Maki, 40 pieces Caterpillar Roll, 
35 pieces Shrimp Tempura, 35 pieces Salmon Maki, 
25 pieces Tuna Sushi, 25 pieces California Roll 

CONTINENTAL BREAKFAST BUFFET 
Must accompany another buffet or entrée selection 
Fresh Baked Assorted Bagels | Tea Breads 
Danish Mini Muffins | Croissants 
Cream Cheese and Preserves | Fresh Fruit Medley 
Assorted Juices

ESCADRILLE BREAKFAST BUFFET 
Assorted Juices | Mini Muffins | Fresh Fruit Medley 
Scrambled Omelet - Scrambled Eggs with Vermont Cheddar Cheese and Fresh Chopped Chives

Escadrille Home Fries | Grilled Bacon or Sausage or Ham 
English Muffins or Wheat Toast

SELECT ONE 

Caesar Salad with Grilled Chicken

Escadrille Mixed Green Salad with Grilled Chicken

SELECT ONE 

Grilled Bacon | Sausage | Ham

Additional Selection for an extra fee

SELECT ONE 

Scrambled Eggs with Vermont Cheddar Cheese & Fresh Chopped Chives

Quiche Lorraine, Apple & Caramelized Onion or Sharp Cheddar Cheese & Broccoli

SELECT ONE 

Belgian Waffles Warm Strawberries, Blueberry Compote & Whipped Cream

Texas Style French Toast with Warm Maple Syrup

 CHICKEN MARSALA 

CHICKEN PICCATA

CHICKEN PARMESAN 

*ROAST SIRLOIN 

*ROAST PRIME RIB AU JUS 

*ROAST TENDERLOIN OF BEEF 

BAKED SCROD

BALSAMIC GLAZED SALMON

  STUFFED FILLET OF SOLE 

ROASTED TURKEY

BAKED HONEY HAM

RICOTTA RAVIOLI MARINARA 

PASTA PRIMAVERA 

PENNE CARBONARA 

PRIMAVERA RAVIOLI 

BUTTERNUT SQUASH RAVIOLI 

THE BURLINGTON 

FIRST COURSE 
Escadrille Clam Chowder 
French Onion Soup Au Gruyere 

SECOND COURSE 
Escadrille Salad 
Tossed Caesar Salad 
Fresh Baked Rolls & Butter 

ENTRÉE 
Chicken Piccata 
Balsamic Glazed Salmon 
Baked Boston Scrod 
Vegetarian Primavera Ravioli 
Entrée’s Served with Chef’s Choice 
of Starch & Vegetable 

DESSERT 
Signature Ice Cream Puff 
Sorbet 
Crème Brulee 
Coffee, Tea & Decaf 

MEDLEY OF FRESH FRUIT 
with Lemon or Raspberry Sorbet

STUFFED ARTICHOKE HEARTS 
with Goat Cheese and House Marinara 

CLAMS CASINO 

OYSTERS ROCKEFELLER

SHRIMP COCKTAIL

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

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 

ESCADRILLE SALAD 
with House Dressing 

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

AWARD WINNING TOSSED CAESAR SALAD

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

BEET AND GOAT CHEESE SALAD

Sliced red and golden beets with baby spinach, grilled Bermuda onion, Vermont chèvre cheese and balsamic dressing.  

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

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

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 

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

BUTTERNUT SQUASH RAVIOLI

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

ROASTED VEGETABLE STACK

GRILLED SWORDFISH STEAK 
with Lemon Dill Butter

ASIAN BARBEQUE GLAZED TUNA STEAK 
with Jasmine Rice Medley

BAKED STUFFED SHRIMP

BAKED SEA SCALLOPS 
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

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

30 guests minimum 

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

30 guests minimum 

ESCADRILLE CHOCOLATE FOUNTAIN FONDUE DISPLAY

Assortment of Miniature Pastries, Tea Cookies and Fresh Seasonal Fruit 

60 guests minimum 

PLATTER OF FRESH FRUIT AND BERRIES *Gluten Free!
As An Accompaniment To Dessert 

CAPPUCCINO & ESPRESSO BAR 
Served Viennese Style with Biscotti and Tea Cookies. 

ESCADRILLE SUNDAE BAR AND CONFECTIONS 
Richardson’s Vanilla, Chocolate, Strawberry Ice Cream, Hot Fudge, Butterscotch Sauce, Strawberry Sauce, Whipped Cream, M & M’s, Sprinkles, Coconut, Cherries and Oreo Cookie 

40 guests minimum 

ASSORTED CANNOLI PLATTER

Traditional, Chocolate Chip, Sprinkles and Pistachio

As An Accompaniment To Dessert

ASSORTED MINI PASTRIES
As An Accompaniment To Dessert 

FRESH BAKED COOKIES AND BROWNIES
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 

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 

CRÈME BRULÉE *Gluten Free!
Rich Custard Topped with a Brittle Layer 
of Caramelized Sugar 

NEW YORK STYLE CHEESECAKE 
Served with Crushed Strawberry Sauce

 ICE CREAM, FROZEN YOGURT OR 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 

CHOCOLATE DECADENCE CAKE *Gluten Free!

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

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. 

CAKE FLAVORS 

GOLDEN VANILLA 

VANILLA CHIFFON 

LEMON CHIFFON 

ALMOND CHIFFON 

CHOCOLATE 

MARBLE 

RED VELVET 

CARROT CAKE 

FUNFETTI 

COCONUT 

PUMPKIN 

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.

FILLING CHOICES 

MOUSSE: Chocolate, Mocha, White Chocolate, 
Peanut Butter, Strawberry, Raspberry, Lemon, 
Mango, Blueberry, Blackberry, Cookies n’ Cream 

BUTTERCREAM: Vanilla, Chocolate, Peanut Butter, 
Salted Caramel, Chocolate Hazelnut, Strawberry, 
Raspberry, Lemon, Mango, Blueberry, Cookies n’ Cream 

PASTRY CREAM: Chocolate or Vanilla 

CREAM CHEESE FROSTING 

CANNOLI 

CHOCOLATE GANACHE 

WHIPPED CREAM FROSTING OR FILLING 
available on single tier cakes with Chocolate Decorations