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~ PRIVATE PARTIES ~
Please scroll down for Private Parties MENU
Thank you for considering the Cornwall Inn & Lodge for your private party. Our full service restaurant is solely devoted to catering private events. This allows you the luxury of having the entire restaurant for you and your guests. Below is a listing of available offerings. If you do not see your favorite dish listed, please do not hesitate to ask us…we can accommodate most requests.
Our space is suitable for up to 40 people in the winter and 55 in summer months including the screened patio. Non-seated events can go up to 75 people. We offer full three course meals, buffets and a combination of both! Most successful parties begin with cocktails/appetizers in the tavern then guests move to the dining rooms for a relaxing meal including, soup or salad, entree and dessert. The price per person depends upon the menu options selected but typically ranges from $25/pp to $50/pp. Our quoted price per person includes non-alcoholic beverages. While we can work within most budgets, there is, however, a $250 minimum to host a private event.
Our professional staff and excellent chef look forward to making your event memorable.
Warm Regards, Stacey/Mark
HS = House Specialties
Entrées:
Most entrees are served with a starch (basmati rice, jasmine rice, garlic mashed potatoes, scalloped potatoes, roasted baby bliss potatoes) and a seasonal vegetable. Chef recommendations will be made upon selection of entrées
FISH
-Filet of sole beurre blanc: Tender white fish, pan-seared and served with a lemon butter wine sauce
-Filet of sole florentine: Tender white fish stuffed with sautéed spinach stuffing with a hint of nutmeg topped with a light cream sauce HS
-Parmesan crusted baked filet of sole
-Cod en Papillote: A tender white fish wrapped in a parchment parcel along with julienned vegetables and compound (herbed) butter, and lemon.
- Asian glazed (Soy & ginger) salmon HS
-Orange, maple glazed filet of salmon
-Salmon en crute (salmon filet topped with spinach wrapped and baked in puff pastry) HS
-Grilled swordfish on a bed of pico de gallo (freshly made salsa) or a vegetable couscous
CHICKEN
-French-cut crispy roasted chicken breast with natural juices
-Pan roasted chicken breast with a dijon maple demi-glaze
-Chicken Francaise (light white wine, garlic, lemon butter sauce) HS
-Coconut Curried chicken breast
-Chicken Marsala (wild mushroom sauce)
-Chicken Cordon Blue with a twist (with prosciutto and brie) HS
BEEF
- Fresh herb crusted roasted NY Strip steak sliced with your choices of:
- wild mushroom cabernet sauce
- natural au jus sauce
- housemade decadent béarnaise sauce HS
-Cast-iron seared 12 oz. NY strip steak with your choices of:
- barbeque demi-glaze
- herbed compound butter
- sauteed mushrooms and onions HS
- crack pepper crusted with a creamy mushroom sauce
-Texas chili rubbed 12 oz NY strip steak with fizzled onions HS
-Filet mignon medallion slices served with your choice of:
- roasted garlic and pear sauce
- wild mushroom cabernet sauce
- housemade decadent béarnaise sauce HS
- natural au jus sauce
-Pan-seared filet mignon served with your choice of:
- topped with a shallot butter compound HS
- crack pepper encrusted with creamy mushroom sauce
- decant housemade béarnaise sauce
SEAFOOD
-Seafood pasta provencal: Sautéed tomato, spinach, white beans and roasted garlic tossed with pasta, topped with shrimp and scallops
-Shrimp and chicken pasta provencal: Sauteed tomato, spinach, white beans and roasted garlic tossed with pasta topped with shrimp and chicken HS
-Shrimp scampi with a lemon-butter white wine sauce served over basmati and spinach
-Tender baby sea scallops and sauteed pancetta bits in a lemon butter sauce lightly topped with toasted breadcrumbs
PASTA
-Pasta a la vodka: Plum tomatoes, shallots, pancetta and garlic, flamed with vodka and simmered to a light pink with a touch of cream
-Classic Pasta Bolognese: Roasted plum tomatoes with sautéed beef/pork, bacon and vegetables
-Pasta with roasted fennel, sundried tomatoes and chicken with a garlic olive oil sauce
VEGETARIAN
-Pasta with garlic broccoli rabe, roasted cherry tomatoes with a garlic olive oil sauce and shaved parmesan
-Pasta with spinach, feta, black olives and sundried tomatoes
-Baked eggplant rollatini: Egg battered eggplant stuffed with goat cheese, spinach in a homemade roasted plum tomato pomodoro sauce, topped with mozzarella and toasted nuts HS
-Cheese and spinach stuffed Portabella mushroom
-Wild mushroom lasagna with béchamel sauce (white cheese sauce)
-Mile high eggplant parmesan (layered) with housemade pomodora sauce, fresh mozzarella and basil
PORK
-Pork tenderloin with a honey balsamic glaze
-Herb seared pork tenderloin
-Roasted pork loin slices with caramelized apples and apple cider cream sauce HS
Appetizers/Hors d’oeuvres:
-Puff pastry squares baked with goat cheese and roasted cherry tomatoes
-Mini phyllo triangles stuffed with feta and spinach
-Crudite (fresh vegetables) with house-made buttermilk blue cheese or goddess dressing
-Gourmet cheeses, fruit and nut platter
-Prosciutto wrapped fruit slices drizzled with a balsamic vinegar reduction
-Mini assorted quiches
-Coconut curry chicken skewers HS
-Grilled chicken skewers with a peanut dipping sauce
-Stuffed mushrooms (Filling options: Herbs and philly cream cheese HS /Sausage and spinach/Goat cheese and pancetta)
- Black bean, shrimp or chicken quesadilla with your choice of chimichurri or remoulade sauce
-Wild mushroom beggars purses HS
-Swedish cocktail meatballs
-Hoisin-glazed cocktail meatballs HS
-Garlic hummus, olives, feta, roasted vegetables with pita triangles
-Crispy chicken tenders (Dipping options: buffalo/ blue cheese/apricot/bbq)
-Tarragon chicken salad on baguette slices
-Curry chicken salad on bibb lettuce cups
-Crab cakes with remoulade sauce
-Crispy vegetable eggrolls
-Smoked salmon mousse on cucumber cups HS
-Sliced filet mignon with boursin cheese on crostini HS
-Cream cheese or crab rangoons
-California rolls with Asian dipping sauce, wasabi, and pickled ginger
-Baked or fried wontons with a sweet and sour sauce
-Shrimp potstickers with Asian dipping sauce HS
-Jalapeño boats filled with a chive cream cheese wrapped in bacon
-Picadillo cigars (flavorful ground beef wrapped in phyllo)
-Curried beef satay with peanut dipping sauce
-Roasted shrimp cocktail with a housemade cocktail sauce HS
-Shrimp salad on baguette slices
-Fried wanton wrapped shrimp with sweet & sour dipping sauce HS
-Prosciutto, arugula and shaved cheese cigars
-Scallops wrapped in apple-smoked bacon
-Salad rolls (mesclun or baby spinach wrapped in a spring roll paper with a hoisin vinaigrette)
-Antipasto skewers (Baby mozzarella, cherry tomatoes, black olives, tortellini, and prosciutto)
-Grilled crostini topped with figs, brie and prosciutto
Salads:
-Caesar salad with housemade dressing and croutons HS
-Mixed baby greens salad, grape tomatoes, toasted sliced almonds with an aged balsamic vinaigrette or sherry vinaigrette
-Baby spinach, shaved red onion, apple smoked bacon with a warm bacon vinaigrette, or goddess dressing
-Arugula salad, pear or fig, grape tomatoes, crumbled buttermilk blue cheese with a three-citrus vinaigrette
Soups:
-Soup of the day
-New England clam chowder HS
-French onion soup
-Roasted corn chowder
-Chunky tomato
-Vegan lentil
-Chicken cilantro egg-drop soup
Desserts:
-New York style cheesecake topped with whipped cream and fresh berries
-Decadently light chocolate mousse topped with a hazelnut whipped cream
-Fresh berries topped with a luxurious creme anglaise sauce
-Spiced poached pears with vanilla bean ice cream
-Shortbread lemon bars
-Chocolate brownie sundae
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