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FOUR COURSE LUNCH |
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$35 per person |
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Appetizer |
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House Made Mozzarella, Ripe Tomatoes, Fresh Basil and Vinaigrette Dressing |
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Salad |
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Mesculin Greens tossed with Strawberries and Pecans with Sesame Dressing |
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Entrées |
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Choice New York Strip Steak, Sauce Bordelaise |
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Baked Norwegian Salmon, Citrus Beurre Blanc |
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(Entrees are served with Dutchess Potatoes and Fresh Vegetable Medley) |
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Dessert |
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Chocolate Mousse |
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Coffee or Tea |
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THE CHOICE LUNCHEON |
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$30 per person |
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Appetizer (Select One) |
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Penne Pasta with Calamata Olives, Sun-dried Tomatoes, Broccoli Rabe and Tomato Basil Sauce |
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Or |
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"Classic Caesar Salad" - Romaine Lettuce, Herbed Croutons and Grated imported Parmesan Cheese |
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with Caesar Dressing |
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Entrée (Select One) |
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Pan Seared Norwegian Salmon, Fresh Herb Sauce |
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Or |
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Breast of Chicken Francaise |
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(Entrees are served with Dutchess Potatoes and Fresh Vegetable Medley) |
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Dessert |
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Fresh Fruit Tart with Vanilla Ice Cream |
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Or |
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Chocolate Mousse |
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Coffee or Tea |
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DUET PLATTER |
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$35 per person |
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Salad |
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Mixed Baby Greens, Roma Tomatoes with Vinaigrette Dressing |
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Entrée |
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Grilled Filet Mignon and Seared Salmon |
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Roasted Red Bliss Potatoes and Fresh Green Beans |
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Brandied Peppercorn Sauce |
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Dessert |
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Le Chambord's Own Cheese Cake with Fresh Fruit Coulis |
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Coffee or Tea |
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LE CHAMBORD LUNCH |
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$25 per person |
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Salad |
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"Classic Caesar Salad" |
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Romaine Lettuce, Herbed Croutons and Grated imported Parmesan Cheese |
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Caesar Dressing |
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Entrée |
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Breast of Chicken Francaise Served with Vegetable Medley and Dutchess Potatoes |
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Dessert |
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Medley of Fruits in Season topped with Grand Marnier |
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and Fresh Whipped Cream |
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Coffee or Tea |
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THE VEGETARIAN ALTERNATIVE |
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$23 |
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Appetizer |
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A Medley of Fresh Fruit in Season |
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Entrée |
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Eggplant Lasagne |
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Dessert |
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Fresh Yogurt with Crunchy Granola and Berries |
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Coffee or Tea |
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LE CHAMBORD DELI LUNCH BUFFET |
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$20 per person |
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(Deli Buffet requires a minimum of 20 persons) |
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Chilled Penne Pasta with Broccoli, Onions, Vine Ripened Tomatoes and Portobello Mushrooms |
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Marinated Vegetable Salad with Homemade Mozzarella, Vinaigrette Dressing |
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Tossed Classic Caesar Salad with Herbed Croutons and Reggiano Parmesan Cheese |
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Choice of Deli Tray |
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A Selection of Sliced Turkey, Roast Beef, Sliced American and imported Swiss Cheese |
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Sliced Tomatoes, Pickles, Shredded Lettuce, Herbed Mayonnaise, Mustard, Russian Dressing |
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Basket of Appropriate Breads |
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OR |
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Sandwiches |
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Chef's Selection of Pre-made Sandwiches, Assorted Wraps and BLT's |
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Turkey Wraps, roast Beef and Muenster Cheese Wraps, Ham and Swiss Cheese Wraps |
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Grilled Vegetables and BLT's on Homemade Rolls |
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Dessert |
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Cookies, Brownies, Fruit Tartlets |
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Coffee or Tea |
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LUNCHEON BUFFET |
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$35 per person |
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(This Lunch Buffet requires a minimum of 40 persons) |
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Salads |
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(select two) |
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Mixed Green Salad with Roma Tomatoes |
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Three Bean Salad |
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Alfalfa Sprouts, Red Onions, Sliced Cucumbers, Black Olives and Chopped Eggs |
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Red Bliss Potato Salad |
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Antipasto Salad with Imported Meats and Cheeses with Orecchiette Pasta |
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Greek Salad with Feta Cheese, Calamata Olives, Tomatoes, Cucumbers and Fresh Oregano |
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Tossed Caesar Salad with Herbed Croutons, Reggiano Parmesan in Caesar Dressing |
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Elbow Macaroni Salad with Mayonnaise, Chopped Eggs and Onions |
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Hot Pasta Entrées |
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(select one) |
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Three Color Fusili, Fresh Vegetables, Sun-dried Tomatoes, Chicken Broth and Extra Virgin Olive Oil |
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Farfalle with Sweet Italian Sausage and Broccoli Rabe |
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Cheese Tortelllini with Arugula in a Light Cream Sauce |
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Penne with Roasted Vegetables, Fresh Basil and Tomato Broth |
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(Pastas are accompanied by Parmesan Cheese and Crispy Garlic Bread) |
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Entrées |
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(select one) |
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Breast of Chicken Francaise |
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Baked Norwegian Salmon with Fresh Herb Sauce |
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Roast Loin of Pork, Dijonnaise Sauce |
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Breast of Chicken Marsala |
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Beef Bourguignon in Red Burgundy Wine Sauce |
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(Chef's Selection of Starch and Vegetables will Accompany all Entrées) |
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Carving Entrées |
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(select one) |
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Choice New York Strip Steak - Sauce Bordelaise |
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Roast Vermont Turkey Breast - Gravy and Cranberry Sauce |
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Baked Virginia Ham - Pineapple Glaze and Apple Sauce |
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Desserts |
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Cakes, Cookies, Brownies and Miniature Pastries |
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Coffee or Tea |
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DINNER I |
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$39 per person |
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Appetizer |
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Portobello Mushroom Tapenade |
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Salad |
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Traditional Caesar Salad Garlic Croutons and Reggiano Parmeggiano |
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Entrées |
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Filet Mignon - Sauce Bordalaise |
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OR |
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Crabmeat Stuffed Shrimp with a Scampi Sauce |
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(Entrees are accompanied by Fresh Vegetable Medley and Dutchess Potato with Garlic and Fresh Herbs) |
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Dessert |
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Apple Tart with Homemade Ice Cream |
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Coffee or Tea |
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DINNER II |
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$35 per person |
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Appetizer |
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Ragout of Wild Mushrooms over Flaky Puff Pastry |
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Salad |
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Mesclun Greens tossed with Strawberries with Pecans and Vinaigrette Dressing |
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Entrées |
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Pan Seared Breast of Chicken Topped with Capers, Olives, Tomato and Lemon Herb Sauce |
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OR |
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Fresh Tilapia Fish, Sauce Grenobloise |
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(Entrees are served with Fresh Vegetable Medley and Dutchess Potato with Garlic and Fresh Herbs) |
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Dessert |
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Flourless Chocolate Cake with Passion Fruit Coulis |
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Coffee or Tea |
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DINNER III |
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$30 per person |
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Appetizer (select one) |
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Baby Spinach and Strawberry Salad with Sesame Dressing |
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OR |
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Potato Leek Soup |
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OR |
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Brie Cheese in Puff Pastry |
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Entrées (select one) |
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Breast of Chicken Francaise |
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OR |
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Fresh Tilapia Fish, Sauce Grenobloise |
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OR |
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Roast Loin of Pork |
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(Entrees are served with Fresh Vegetable Medley and Dutchess Potato with Garlic and Fresh Herbs) |
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Dessert |
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Chocolate Mousse |
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Coffee or Tea |
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DINNER IV (Combination Platter) |
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$39 per person |
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Appetizer |
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Lobster Bisque with Essence of Brandy |
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Salad |
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Baby Greens, Mozzarella Cheese, Roma Tomatoes Vinaigrette Dressing |
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Entrée |
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Charred Petit Filet Mignon and Shrimp Provencal Vegetables Medley and Herbed Dutchess Potato |
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Dessert |
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Amaretto Cheese Cake with Seasonal Berries |
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and Fresh Whipped Cream |
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Coffee or Tea |
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DINNER V |
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$39 per person |
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Appetizer |
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Penne Pasta Bolognese with Portobelle Mushrooms, Basil and Plum Tomatoes |
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Salad |
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Mesclun Greens with Candied Walnuts, Gorgonzola Cheese In a Balsamic Vinaigrette Dressing |
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Entrées (select one) |
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Oven Roasted Prime Rib of Beef with Roasted Red Bliss Potatoes and Broccoli Natural Au Jus |
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OR |
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Seared Norwegian Salmon with Lemon Caper Sauce Roasted Red Bliss Potatoes and Broccoli |
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Dessert (select one) |
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Chocolate Mousse Topped with Fresh Strawberries |
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Coffee or Tea |
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DINNER VI |
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$39 per person |
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Appetizer |
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Fresh Homemade Mozzarella, Roma Tomato, Baby Greens Vinaigrette Dressing |
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Salad |
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Traditional Caesar Salad, Herbed Croutons Reggiano Parmesan Cheese |
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Entrées (select one) |
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Herb Crusted Double Cut Lamb Chops with Garlic Dutchess Potato, Fresh String Beans and Plum Tomato |
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OR |
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New York Strip Sirloin Steak with Dutchess Potato, and Fresh String Beans |
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Dessert |
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Poached Pear with Caramel Sauce and Fresh Berries |
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Coffee or Tea |
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DINNER VII |
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$35 per person |
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Appetizer |
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Shrimp Provencal, Tomatoes, Garlic, Fresh Herbs and White Wine In a Puff Pastry |
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Salad |
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Mesclun Greens, Candied Walnuts, Vinaigrette Dressing |
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Entrée |
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Mango Chutney Glazed Breast of Chicken, Caramelized Shallots Sauce Whipped Sweet Potatoes and Braised Swiss Chard with Raisins |
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Dessert |
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Chocolate Mousse Topped with Fresh Strawberries |
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Coffee or Tea |
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DINNER BUFFET MENU |
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$37 per person |
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(Dinner Buffet requires a minimum of 50 persons) |
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Select Two |
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A Deluxe Salad Bar of Mixed Baby Greens with Roma Tomatoes |
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Three Bean Salad |
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Alfalfa Sprouts, Red Onions, Sliced Cucumbers, Black Olives and Chopped Eggs |
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Grilled Seasonal Vegetable Display |
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Italian Sausage, Broccoli Rabe and Sun-dried Tomatoes - Vinaigrette |
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Display of Tomatoes and Fresh Mozzarella Over Caramelized Onions - Balsamic Vinaigrette |
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Mediterranean Chick Pea Salad with Baby Shallots, Shrimp and Artichokes |
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White and Wild Rice, Corn, Sweet Red Peppers and Scallions - Vinaigrette |
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Hot Pasta Entrees |
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(select one) |
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Cheese Tortelllini with Arugula in a Light Cream Sauce |
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Three Color Fusili, Fresh Vegetables, Sun-dried Tomatoes, Chicken Broth and Extra Virgin Olive Oil |
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Farfalle with Sweet Italian Sausage and Broccoli Rabe |
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Penne with Roasted Vegetables, Fresh Basil and Tomato Broth |
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Penne Pasta with Bolognese Sauce and Plum Tomatoes |
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(Pasta entrées are accompanied by Parmesan Cheese and Crispy Garlic Bread) |
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Entrées |
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(select one) |
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Baked Norwegian Salmon with Fresh Herb Sauce |
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Breast of Chicken Francaise |
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Fresh Fish Tilapia, Sauce Provencal |
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Breast of Chicken Marsala |
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Roast Loin of Pork, Portuguese Sauce |
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Carved Entrées |
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(select two) |
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Roast Breast of Vermont Turkey with Gravy and Cranberry Sauce |
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Baked Virginia Ham, Pineapple Glaze and Mustards
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Roast Choice of New York Sirloin Steak - Sauce Bordelaise
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Glazed Roast Loin of Pork, Dijonaise Sauce |
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Grilled Marinated Flank Steak with BBQ Sauce |
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(Chef's Selection of Starch and Vegetables will Accompany all Entrées) |
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Desserts |
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Cakes, Cookies, Brownies and Miniature Pastries |
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Coffee or Tea |
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Weddings
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