All functions are limited to a selection of one appetizer, two entrees and one dessert. Menu selection is required one (1) week in advance of your event with guaranteed count due 48-hours prior to the function.

Plated Dinner Menu

Appetizers
French Onion Soup Gratinée
Topa Caesar Salad with a Parmesan Tuile
Tower Club Organic Mixed Baby Greens with Teardrop Tomatoes
Warm Spinach Salad with Sherry Vinegar Bacon Dressing
Citrus Avocado Salad with Bleu Cheese and Candied Pecans
Chilled Jumbo Shrimp Cocktail
Maryland Crab cakes with Remoulade and Corn Salad

Entrees
Roast Tenderloin of Angus Beef
Cabernet sauce, truffle butter and Yukon Gold mashed potatoes

Certified Angus New York Steak
Green peppercorn sauce and balsamic rosemary new potatoes

Roast Prime Ribs of Angus Beef
Au jus, creamed horseradish sauce and rosemary gratin potatoes.
Regular Cut | Tower Club Extra Cut

Roast Rack of Colorado Lamb
Sauce Marchand du vin, black currant pistachio chutney
and goat cheese potatoes

Champagne Chicken
Chicken breast sautéed with chanterelle mushrooms, Prosciutto, champagne and cream.
Sautéed spinach and lemon risotto

Grilled Chicken Breast
Roast tomato garlic coulis and tapenade. Served with herbed basmati rice

Stuffed Sole Florentine
Petrale sole stuffed with spinach mousse and baked with white wine.
Lobster sauce and orzo rice pilaf

Salmon en Croûte
Salmon fillet baked in puff pastry with spinach and mushrooms.
Lemon caper beurre blanc and Yukon Gold mashed potatoes

Shrimp and Scallop Scampi
Tomato garlic butter sauce and angel hair pasta

Combination Dinners
Roast Angus Tenderloin and Champagne Chicken
Port Shitake ragout and Yukon Gold mashed potatoes

Petit Filet Mignon and Lobster Tail
Roquefort sauce and Dauphine potatoes

Petit Filet Mignon and Shrimp Scampi
Roquefort sauce and orzo rice pilaf

Grilled Chicken Breast and Roast Atlantic Salmon
Mushroom sauce, basil beurre blanc and orzo rice pilaf

Buffet Dinner Menu

Buffets also include Chefs Choice of Fresh Vegetables
Fresh Baked Bread and Butter
(75 person minimum)

Salads
(Choose Four)
Topa Caesar Salad
Organic Mixed Baby Greens with Balsamic Vinaigrette
Red Potato Salad
Pasta Salad
Beet and Red Onion Taboulleh
Fresh Fruit Display
Fresh Spinach Salad
Artichoke, Tomato and Olive
Fresh Mozzarella and Two Color Tomatoes

Entrees
(Choose Two)
Carved Roast Baron of Beef (over 125 persons)
Carved free-range turkey
Carved Roast Prime Rib (add 3.00 per person)
Carved Roast Beef Tenderloin (add 4.00 per person)
Champagne Chicken
Chicken Marsala with Fontina Cheese
Grilled Chicken Breast with Goat Cheese, Pesto and Marinara
Salmon Paillard with Spinach and Lemon Beurre Blanc
Stuffed Sole with Mousseline Sauce

For carving station, an additional fee per Chef, per hour will be added (2 hour minimum)

Side Dishes
CHOICE OF ONE
Roast Garlic Mashed Potatoes
Rosemary Balsamic New Potatoes
Penne Pasta with Mushrooms and Tomato Butter Sauce
Mixed Wild Rice Pilaf