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Dinner Menu

Wines and Cocktails Served throughout Dinner at the Tables by Our Servers

Champagne Toast

( for Vegan and for Vegetarian )


selection of 1 ( All )

  • 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
  • Estate Salad – Julienne Apples, Toasted Pine Nuts Served over Arugula & Baby Greens with an Aged White Wine Vinaigrette & Topped with Manchego Cheese
  • 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
  • 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 Roman.
  • Soleil Salad – Baby Spinach & Mixed Greens with Feta, Strawberries and Mandarin Oranges and Dressed with a Lemon Dijon Vinaigrette


Option of the Duet Plus Vegetarian Option or the Tableside Entrée Selection.


Chateaubriand and Shrimp a la Park

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.
  • Chicken Saltimbocca – Boneless Breast of Chicken Layered with Provolone, Prosciutto & Spinach, Served with a Roasted Garlic Sauce.
  • Chicken a la Park – Chicken Roulade Stuffed with Roasted Peppers, Spinach and Aged Provolone Served with a Sherry Cream Sauce.
  • French Breast of Chicken – Topped with a Fig & Cognac Demi Glaze.


  • Oven Baked Salmon – Served with a Fresh Herb Sauce and Crab Claw.
  • Pistachio Encrusted Salmon – With a Horseradish Sauce
  • Branzino Oreganato –   Served with Lemon, White Wine Sauce.
  • Red Snapper – Broiled with Skin on and Finished in a Red Tomato Confit.
  • Chilean Sea Bass (Market Price) – Encrusted with Black & White Sesame Seeds, Served with a Soy-Ginger Glaze. OR Broiled and Finished with a Charred Lemon Pepper Sauce


Eggplant Napolean(Signature Of Nanina’s In The Park)
Eggplant Tower Red and Yellow Peppers, Zucchini and Squash Layered and Served over Warm Couscous Salad
Stuffed Peppers Roasted Black Bean and Quinoa Blend
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)

Presented with Chocolate Dipped Strawberries

Regular and Decaffeinated Coffee and Tea, Espresso, Cappuccino, Lattés


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


connect with us

Park Chateau Map

  • Park Château Estate  | 
    • 678 Cranbury Rd.East BrunswickNJ 08816  | 
  • Phone:  732-238-4200  | 
  • View Map

For more information

Call: 732-238-4200