Dinner Menu

Selection of One (1) • All veganImage

Burrata Salad
Mixed Greens with Radicchio & Arugula, Tossed with an Aged Balsamic Vinaigrette, Halved Grape Tomatoes Topped with a Burrata Cheese Finished with a Balsamic Glaze and Served in a Cucumber Ribbon
Versailles Salad
Baby Spinach and Mixed Greens with a Raspberry Vinaigrette & Topped with Bleu Cheese, Pignoli Nuts and Slices of Roasted Peach
Chateau Salad
Baby Field Greens Topped with Toasted Walnuts & Gorgonzola Cheese, Garnished with a Roasted Pear and Dressed with a Champagne Vinaigrette

Estate Caesar Salad
Crisp Romaine Tossed in our Signature Caesar Dressing Topped with Shaved Parmesan Cheese, Homemade Garlic Croutons and Garnished with a Parmesan Crisp
Citrus Park Salad
Arugula, Spinach, Romaine, Radicchio Mixed with Fennel, Seasonal Oranges Pink Lady Apples, Toasted Almonds and Finished in Our Cinnamon Citrus Dressing Topped with Shaved Pecorino Romano Cheese
Soleil Salad
Baby Spinach & Mixed Greens with Feta, Strawberries and Mandarin Oranges and Dressed with a Lemon Dijon Vinaigrette

Served with a Cabernet Sauce and Shrimp with a Lemon Butter White Wine Sauce.

Selection of One (1) from Each Category

Chateaubriand
Marinated & Roasted with a Choice of Sauce: Port Wine Sauce, Au Poivre or Classic Cabernet Sauce

Chicken Chateau
Boneless Breast of Capon Chicken with Mushroom Stuffing and a Truffle Sauce
Fresh Herb Chicken
Fresh Herb Chicken Breast Pan-Seared and Topped with Gorgonzola Cheese and Tomato Finished in a Béchamel and Sun-Dried Tomato Reduction

Chicken a la Park
Chicken Roulade Stuffed with Roasted Peppers, Spinach and Aged Provolone Served with a Sherry Cream Sauce
Chicken Saltimbocca
Boneless Breast of Chicken Layered with Provolone, Prosciutto & Spinach, Served with a Roasted Garlic Sauce

Red Snapper
Broiled with Skin on and Finished in a Red Tomato Confit
Chilean Sea Bass (Market Price)
Broiled and Finished with a Charred Lemon Pepper Sauce

Eggplant Napolean(Signature Of Nanina’s In The Park)

Eggplant Tower
Eggplant, Red and Yellow Peppers, Zucchini and Squash Layered and Served over Warm Couscous Salad

Stuffed Peppers
Roasted Black Bean and Quinoa Blend

Organic Grain Strudel
Stuffed with Quinoa, Farro, Roasted Fennel, Mushrooms, and Carrots Finished in a Tomato and Carrot Jus

All Entrées are served with our Chefs Seasonal Vegetable and Starch, Freshly Baked Italian Semolina Rolls with Whipped Butter

Signature Wedding Cake

(Prepared in a Variety of Styles from one of our included Bakeries)
Presented with Chocolate Dipped Strawberries

Uniformed Valet Parking

Doorman and Hostess to Greet your Guests Upon Arrival

Coatroom with Attendant

Entryway and Cocktail Table Flowers

Assorted Candles, China, Crystal Stemware, Designer Linen and Silverware for the Ballroom Tables

Direction Cards

Place Cards

Custom Printed Menu Cards

Balcony Suite and Lounge Suite with Attendant