FUNCTION MENUS
Hors D’oeuvres
Price Per Piece | Quantities of 24 or more must be ordered | Minimum purchase of 100% of your final count.
HOT APPETIZERS
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
with Scallion Soy Sauce
CHEESE ARANCINI
with Fontina & Parmesan. House Marinara
SWEDISH OR ITALIAN MEATBALLS
NEW ZEALAND LAMB CHOP LOLLY POPS
with Mint Sauce or Grain Mustard
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
JONAH CRAB CAKES
with Remoulade Sauce
CLAMS CASINO
OYSTER ROCKEFELLER
COCONUT SHRIMP
with Sweet Thai Dipping Sauce
KOREAN BARBEQUE GLAZED SHRIMP
with Scallions
COLD APPETIZERS
TOMATO BASIL CROSTINOS
BUFFALO MOZZARELLA BRUSCHETTA
with Basil and Tomato
BAKED BRIE ON A BAGUETTE
with Almonds and Raspberry Coulis
DEVILED EGGS
MINI LOBSTER SALAD ROLL
SMOKED SALMON CANAPES ON RYE
TUNA SASHIMI ON ENGLISH CUCUMBER
with Wasabi Garni
AHI TUNA SPOONS,
SESAME SEAWEED, PONZU
ICED COCKTAIL SHRIMP
LITTLENECK CLAMS ON THE HALF SHELL
OYSTERS ON THE HALF SHELL
REVERSE CALIFORNIA ROLLS
with Soy Ginger Sauce
100 piece minimum
Hors D’oeuvres Displays
RAW BAR ( (150 Pieces)
Your Selection of Cocktail Shrimp, Littleneck Clams
on the Half Shell, and Oysters on the Half Shell.
Price per Person | Minimum purchase of 80% of the final count.
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.
HUMMUS AND PITA CHIPS STATION
Freshly Made Hummus with Fried Pita Chips.
ANTIPASTO FEAST
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. (20 person minimum)
MEDITERRANEAN STATION
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.
(20 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
Breakfast and Lunch Buffets
Price Per Person | Minimum of 25 Guests | Available for events ending by 4pm
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
BRUNCH BUFFET
Assorted Mini Muffins | Danish | Croissants | Tea Breads | Chilled Premium Assorted Juices
SELECT ONE
SCRAMBLED EGGS
with Vermont Cheddar Cheese & Fresh Chopped Chives
or
QUICHE
Lorraine or Apple & Caramelized Onion or
Sharp Cheddar Cheese & Broccoli
SELECT ONE
BELGIUM WAFFLES
Warm Strawberries, Blueberry Compote & Whipped Cream
or
TEXAS STYLE FRENCH TOAST
with Warm Maple Syrup
SERVED WITH:
Escadrille Home Fries | Grilled Bacon or Sausage or Ham
Caesar or Escadrille Mixed Green Salad with Grilled Chicken | Escadrille Signature Macaroni and Cheese
LUNCH BUFFET
Escadrille Salad Displayed with Choice of Dressings | Fresh Baked Rolls and Butter
ENTREES (Select Three) :
*ROAST SIRLOIN
CHICKEN PICCATA
CHICKEN MARSALA
CRABMEAT STUFFED FILLET OF SOLE
FRESH BAKED SCROD
GRILLED SALMON WITH BALSAMIC GLAZE
PASTA PRIMAVERA
RICOTTA CHEESE RAVIOLI MARINARA
* Requires a Chef Carving Fee
VEGETABLE (Select One):
GREEN BEANS
VEGETABLE MEDLEY
BROCCOLI AU GRATIN
GLAZED FRESH CARROTS
BUTTERED PEAS & CARROTS
STARCH (Select One):
RICE PILAF
DELMONICO POTATOES
MACARONI & CHEESE
MASHED POTATOES: GARLIC OR PLAIN
ROASTED RED BLISS POTATOES
Private Lunch Menu
Price Per Person | Maximum of 40 Guests | Available for events ending by 4pm
THE CAFE
FIRST COURSE
Escadrille Clam Chowder | Escadrille Salad
Fresh Baked Rolls & Butter
ENTRÉE
Chicken Marsala | Baked Boston Scrod
Pasta Primavera
Entrée’s Served with Chef’s Choice
of Starch & Vegetable
DESSERT
Signature Ice Cream Puff | Sorbet
Crème Brulee
Coffee, Tea & Decaf
THE BISTRO
FIRST COURSE
Escadrille Clam Chowder | Escadrille Salad
Tossed Caesar Salad | Fresh Baked Rolls & Butter
ENTRÉE
Chicken Piccata | Balsamic Glazed Salmon
Petit Filet Mignon | Pasta Primavera
Entrée’s Served with Chef’s Choice
of Starch & Vegetable
DESSERT
New York Style Cheesecake | Hot Fudge Brownie Sundae
Berries with Angel Food Cake
Coffee, Tea & Decaf
Escadrille Buffet
FRESHLY BAKED ROLLS WITH BUTTER
SALAD
Your choice of our Award Winning Caesar Salad, Wedge Salad or our Escadrille Salad
ENTRÉES (Select Four ):
CHICKEN FRANÇAISE
CHICKEN MARSALA
CHICKEN PICCATA
*ROAST SIRLOIN CHASSEUR
*ROAST PRIME RIB AU JUS
*ROAST TENDERLOIN OF BEEF
BAKED SCROD
GRILLED SALMON
with Balsamic Glaze
STUFFED FILLET OF SOLE
RICOTTA RAVIOLI MARINARA
PASTA PRIMAVERA
PENNE CARBONARA
PRIMAVERA RAVIOLI
* Requires a Chef Carving Fee
STARCHES (Select One):
BAKED POTATO WITH FIXING
ROASTED GARLIC RED BLISS
ROASTED SWEET POTATOES
DELMONICO POTATOES
POTATO AU GRATIN
PLAIN OR GARLIC MASHED
DUCHESS POTATO
HERBED RICE PILAF
STEAK FRIES
SWEET POTATO FRIES
VEGETABLES (Select One):
ASPARAGUS BUNDLES
SUGAR SNAP PEAS WITH RED PEPPERS
GREEN BEANS
GLAZED FRESH CARROTS
ZUCCHINI & SUMMER SQUASH
with tomato, basil & onion
BROCCOLI AU GRATIN
ROASTED BRUSSELS SPROUTS
CAULIFLOWER MILANAISE
CHEF’S CHOICE DESSERT
COFFEE, DECAF & TEA
Private Dinner Menu
Maximum of 40 guests
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
THE ESTATE
FIRST COURSE
Escadrille Clam Chowder
French Onion Soup Au Gruyere
SECOND COURSE
Escadrille Salad
Tossed Caesar Salad
Fresh Baked Rolls & Butter
ENTRÉE
Chicken Marsala
Baked Stuffed Shrimp
New York Sirloin Steak
Vegetarian Primavera Ravioli
Entrée’s Served with Chef’s Choice
of Starch & Vegetable
DESSERT
Signature Ice Cream Puff
New York Style Cheesecake
Hot Fudge Brownie Sundae
Coffee, Tea & Decaf
THE ESCADRILLE
FIRST COURSE
Escadrille Clam Chowder
French Onion Soup Au Gruyere
SECOND COURSE
Beet & Goat Cheese Salad
Caprese Salad
Fresh Baked Rolls & Butter
ENTRÉE
Chicken Saltim Bocca
Swordfish Steak
Grilled 10oz Filet
Petit Filet & Shrimp
Butternut Squash Ravioli
Entrée’s Served with Chef’s Choice
of Starch & Vegetable
DESSERT
Signature Ice Cream Puff
Hot Fudge Brownie Sundae
Berries w/ Angel Food Cake
Coffee, Tea & Decaf
Starters and Intermezzo
Price per Person
Must accompany entrée selection
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
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
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
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
INTERMEZZO (SORBET)
LEMON OR RASPBERRY
Dinner Entrées
All Entrées are served with Fresh Bread and Butter | Chef’s Choice of Starch and Vegetable | Coffee and Tea
Please note: If more than one (1) entrée choice is selected, client must provide a detailed listing with the entrée’s selected for each guest and tent cards with meal choices noted on tent card. Up to four (4) entrée selections may be selected for an event.
BEEF | LAMB | 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
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
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
VEGETARIAN
CALIFORNIA PENNE PRIMAVERA
Tossed with Asparagus and Sundried Tomato,
Primavera Vegetable Sauce
MUSHROOM RISOTTO
with Asparagus
VEGETARIAN PRIMAVERA RAVIOLI
Roasted Vegetable Ravioli with a Fresh
Vegetable Marinara Sauce
ROASTED VEGETABLE STACK
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
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.
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
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.
All Prices are Subject to State and Local Taxes
18% Gratuity and 2% Administrative Fee Apply