The Oasis Package
The Oasis Package offers both buffet and plated dinner options and includes a complimentary Hors D’oeuvre reception for your guests.
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Buffet Entrees
Chicken Marsala
boneless breast, pan seared in olive oil, in a delicate sauce of hand sliced moonlight mushrooms reduced with garlic, white wine, chicken stock and finished with sweet Marsala wine.
Chicken Piccata
pan seared boneless breast of chicken simmered with capers, parsley, White wine and lemon juice then finished with whole butter, a timeless classic dish.
Chicken Ambassador
boneless breast chicken filled with hearty wild rice, walnut and Granny Smith apple stuffing then oven baked, and sliced, and topped with a Bourbon chicken velouté.
Roasted Prime Rib
U.S.D.A. choice aged prime rib, dusted with select seasonings then slow oven roasted, sliced and finished with a pepper au jus, served with creamy Horseradish sauce on the side.
Beef Stroganoff
U.S.D.A. prime sirloin tips seared in olive oil then braised in a sauce of mushrooms, red onions and a fresh chive and sour cream flavored roasted beef stock, served with herb buttered noodles.
Oven Roasted Pork Loin
grain fed, seasoned with fresh herbs, slow roasted and thinly sliced. Finished with a whole grain mustard and caramelized onion gravy.
English Style Orange Roughy
New Zealand cold water catch, topped with a sherry bread crumb mixture, oven baked in white wine, lemon juice and fresh drawn butter then finished with a rich Mornay sauce.
Baked Boston “Day Boat” Cod
oven roasted at high heat to sear in a marinade of champagne, lemon and lime zest with fresh cilantro. Finished with a roasted garlic butter and fresh parsley.
Salmon N’orlean’s
farm raised, our salmon is baked in a wine and drawn butter sauce then dusted with New Orleans style Cajun seafood seasoning and finished with spice herb butter.
Plated Dinner Entrees
Oak Barrel Marinated Filet of Sirloin
U.S.D.A. private reserve aged sirloin, will surprise all your guests with its rich flavor and tender texture. Char-grilled medium and finished with our smoked herb demi-glace.
Beef Short Ribs “Osso Bucco” Style
Burgundy wine and herb marinated, crosscut short ribs seared in olive oil and braised with mirepoix vegetables of roasted celery, carrots and onions finished with a rich demi-glace.
Smoked Stuffed Pork Loin
slow roasted, wrapped in cured, smoked apple wood bacon filled with country style Current and Sage Stuffing then served thick sliced and finished with stewed tomato sauce.
Chicken Provencal
boneless, skinless chicken breast seared in olive oil to assure tenderness then oven baked crumbled Feta cheese and flat leaf Italian parsely.
Chicken Florentine
a mixture of fresh baby spinach, roasted pine nuts, shallot and shitake mushroom stuffing fill this boneless, skinless chicken breast. It is oven baked, sliced and plated on a pool of rich creamy spinach and Swiss cheese sauce.
Chicken Tangier
boneless, skinless chicken breast sautéed with Apples, Hazelnuts and Shiitake Mushrooms finished with a Calvados Brandy Cream Sauce.
Oven Roasted Caribbean Salmon
fresh salmon fillet dusted with Caribbean jerk seasoning baked in cane sugars and citrus served with a spicy tomato-mango salsa.
Grilled Blue Marlin
Long line caught, this game fish comes from the island waters, hand trimmed marinated steaks are char-grilled and served with a roasted corn, black bean and cilantro salsa.
Scrod Casino
New England baby Cod fillet topped with baby Shrimp in a classic Casino Butter of roasted red and green peppers, shallots, garlic and smoked bacon.
