Hors D’oeuvres Passed or Tabled
Price Per Piece 

Hot Items

Spinach Spanakopitas

Artichoke Hearts with Goat Cheese and House Marinara

Potato Pancakes with Applesauce and Sour Cream

Potato Pancakes with Smoked Salmon

Chicken Satays with Honey Mustard Glaze

Boneless Buffalo Chicken Bites with Blue Cheese Dipping Sauce

Duck Confit Crostinos

Wok Seared Peking Ravioli with Scallion Soy Sauce

Cheese Arancini with Fontina & Parmesan. House Marinara

Swedish or Italian Meatballs

New Zealand Lamb Chop Lolly Pops

with Mint Sauce or Grain Mustard

Tenderloin of Beef Medallions Au Poivre, Crostini

Mini Beef Wellington, Liver Paté, Puff Pastry

Beef Teriyaki Skewers

Cocktail Franks in a Blanket

Stuffed Mushrooms with Seafood Stuffing

Sea Scallops Wrapped in Smoked Bacon

Jonah Crab Cakes with Remoulade Sauce

Clams Casino

Oyster Rockefeller

Coconut Shrimp with Sweet Thai Dipping Sauce

Korean Barbeque Glazed Shrimp with Scallions

Cold Items

Tomato Basil Crostinos

Buffalo Mozzarella Bruschetta with Basil and Tomato

Baked Brie on a Baguette with Almonds and Raspberry Coulis

Deviled Eggs

Mini Lobster Salad Roll

Smoked Salmon Canapes on Rye

Tuna Sashimi on English Cucumber with Wasabi Garni

Ahi Tuna Spoons, Sesame Seaweed, Ponzu

Iced Cocktail Shrimp

Littleneck Clams on the Half Shell

Oysters on the Half Shell

* Reverse California Rolls with Soy Ginger Sauce

Quantities of 24 or more must be ordered. Minimum purchase of 100% of your final count.

* 100 piece minimum

Decorative Hors D’oeuvres Displays
Price Per Person 

Raw Bar (150 Pieces)
Your Selection of Cocktail Shrimp, Littleneck Clams on the Half Shell, and Oysters on the Half Shell

Crudite and Dip
A Colorful Array of Fresh Vegetables Including Summer and Zucchini Squash, Cherry Tomatoes, Sweet Red and Green Peppers, Carrots, Cauliflower and Broccoli. Served with Two Dips.

Cheese and Fruit
A Selection of International and Domestic Cheese Including Harvarti, Jarlsberg, Smoked Gouda, Vermont Cheddar and Swiss Served with Imported Crackers and Garnished with Black and Green Seedless Grapes, Fresh Seasonal Melons and Strawberries.

Antipasto Feast (20 person minimum)
Prosciutto Di Parma, Salami Superesetta, Mozzarella, Asiago and Fontina Cheeses, Marinated Mushrooms, Roasted and Marinated Peppers, Grilled Vegetables, Artichoke Quarters, Calamari Rings, Prince Edward Island Mussels Steamed in Garlic and Vermouth, Anchovies, Olives, Pepperoncini, Foccacia and Herbed Oils.

Mediterranean Station (20 person minimum)
Hummus, Bulghur Tabbouleh, Baba Ghanoush, Minted Cous Cous Salad, Tadziki, Grilled Vegetables, Black Olives and Feta Cheese Served with Toasted Pita Chips and Caramelized Onion Bread Sticks.

Hummus and Pita Chips Station
Freshly Made Hummus with Fried Pita Chips.

(Minimum purchase of 80% of the final count.)

Starters and Intermezzo


Medley of Fresh Fruit with Lemon or Raspberry Sorbet
Stuffed Artichoke Hearts with Cheese and House Marinara
Clams Casino
Oyster Rockefeller
Shrimp Cocktail


Ziti Marinara and Fresh Basil
Penne Bolognese with Veal, Beef and Pork
Ricotta Cheese Ravioli with Fresh Marinara Sauce
Tortellini Fromage with Chopped Tomato, Basil and Prosciutto


Escadrille Clam Chowder
Baked French Onion Soup Au Gruyere
Chicken with Wild Rice
Lemon Chicken
Wedding Soup with baby meatballs
Escarole Soup with Cous Cous and Parmesan Grated Table Side


Escadrille Salad with House Dressing
Wedge Salad Iceberg Lettuce, with Crumbled Blue Cheese Dressing and Bacon

Award Winning Tossed Caesar Salad
Whole Leaf Caesar Salad with Cheese Crostino and White Anchovy

Caprese Salad 
with Vine Ripe Tomatoes, Fresh Mozzarella, Field Greens, and Balsamic Dressing

Greek Salad 
with Feta Cheese and Lemon Greek Dressing

Endive, Radicchio and Arugula 
tossed with Blue Cheese and Champagne Vinaigrette

Mesclun Green Salad 
with Toasted Walnuts, Sundried Cranberries and Crumbled Gorgonzola Cheese. Raspberry Vinaigrette

Antipasto Salad 
to include Romaine, Provolone, Imported Prosciutto, Supressetta, Roasted Pepper, Olives, Marinated Artichoke and Mushroom, Balsamic and Olive Oil

Intermezzo (Sorbet)

Lemon or Raspberry

Blood Orange


Vin Brule

Dinner Entrees

All Entrées are served with Fresh Bread and Butter and Chef’s Choice of Starch and Vegetable, Coffee and Tea.


Sliced Roast Tenderloin of Beef 
with Bordelaise Sauce

Roast Prime Rib of Beef 
Au Jus

Roast Sliced Sirloin of Beef 
with Chasseur Demi Glace

Grilled 14 oz. New York Sirloin Steak 
Certified Angus Matre D’Hotel

Grilled 10 oz. Filet Mignon 
with Béarnaise or Bordelaise Sauce

Petit Filet Mignon with Two Baked Stuffed Shrimp 
with Béarnaise Sauce

Petit Filet Mignon with Scallops

Petit Filet Mignon and Statler Chicken Breast

Petit Filet Mignon with Lobster Louis The XIV 
with Béarnaise Sauce

Roast Rack of Australian Lamb 
Herb Crusted with Minted Demi Glace

Coriander Roasted Loin of Pork 
with Apple Chutney and Sage Gravy

Roasted Stuffed Sirloin of Veal 
with Spinach, Mushroom, Garlic and Madeira Demi Glace

Grilled Center Cut Veal Chop 
served over Spinach with Shiitake Mushroom Demi Glace


Chicken Escadrille
Boneless and Skinless Chicken Breast Stuffed with Garlic Roasted Wild Mushrooms and Spinach with Fennel Cream.

Stuffed Chicken Breast Valencia
With a Parmesan-Saffron Risotto and Supreme Sauce. Served with a Broiled Tomato Crown and Fresh Vegetable.

Stuffed Chicken Breast
Roasted Boneless, Skinless Chicken with a Flavorful Bread Stuffing. Served with Mashed Potato and Velouté Sauce.

Chicken Fontina 
topped with Imported Prosciutto, Spinach, Artichoke, and Fontina Cheese, Madeira Demi Glace

Boneless Breast of Chicken Française 
with Parmesan Cheese

Breast of Chicken Piccata 
with a Lemon-Caper White Wine Sauce

Breast of Chicken Marsala 
with Mushrooms and Marsala Demi Glace

Roasted Statler Chicken Breast 
with Wild Mushroom Sauce with Madeira Wine Roasted

Half Duckling A L’Orange 
with Braised Red Cabbage

Whole Roasted Turkey Breast 
with Stuffing, Cranberry Sauce and Sage Gravy


Vegetarian Primavera Ravioli 
Roasted Vegetable Ravioli with a Fresh Vegetable Marinara Sauce

California Penne Primavera 
Tossed with Asparagus and Sundried Tomato, Primavera Vegetable Sauce

Mushroom Risotto with Asparagus
Roasted Vegetable Stack


Grilled Swordfish Steak 
with Lemon Dill Butter

Asian Barbeque Glazed Tuna Steak

 with Jasmine Rice Medley

Baked Stuffed Shrimp

Baked Sea Scallops 
Rolled in Cracker Crumbs and Butter

Baked Stuffed 2 Lb. Lobster

Fresh Baked Boston Scrod

Baked Stuffed Fillet of Sole with Seafood Stuffing
topped with light Lobster Bisque

Grilled Atlantic Salmon 
with a Balsamic Glaze or Dill Cream

Please Note: If more than one entrée choice is selected for dinner function, client must provide a detailed listing with the entrée’s selected for each guest. Client also must provide tent cards with meal choices noted on tent card*. Up to three entrée selections may be selected for an event. We can only offer three (3) selections from the entrée list.

Banquet Dessert Selections

All desserts are made in house by our talented Pastry Chefs. Price Per Person

Cafe Escadrille Specialty Desserts

Escadrille Viennese Table 
Assortment of Miniature Pastries, Tortes, Flans, Sliced Fresh Seasonal Fruit and your choice of Crêpes Donaldo, Cherries Jubilee or Bananas Foster

Escadrille Petit Viennese Table  
Assortment of Miniature Pastries, Tortes, Flans, Sliced Fresh Seasonal Fruit

Escadrille Chocolate Fountain Fondue Display (60 guests minimum)
Assortment of Miniature Pastries, Tortes, Flans, Sliced Fresh Seasonal Fruit and your choice of Crêpes Donaldo, Cherries Jubilee or Bananas Foster

Escadrille Sundae Bar and Confections (40 guests minimum)*
Richardson’s Vanilla, Chocolate, Strawberry Ice Cream, Hot Fudge, Butterscotch Sauce, Strawberry Sauce, Whipped Cream, M & M’s, Reese’s Pieces, Crushed Health Bar or Oreo Cookie

Individual Plated Dessert Choices

Cafe Escadrille’s Signature Ice Cream Puff
Pastry Puff Filled with Richardson’s Cappuccino or French Vanilla Ice Cream, Smothered with Hot Fudge, Served with Whipped Cream and Toasted Almonds

Chocolate Cake
Midnight Chocolate Layer Cake with a Rich Chocolate Icing

Crème Brulée
Rich Custard Topped with a Brittle Layer of Caramelized Sugar

Chocolate Mousse

Fresh Fruit Tart
Seasonal Fruit and Berries, Pastry Cream, Sweet Pastry Crust and Fruit Coulis

New York Style Cheesecake
Served with Crushed Strawberry Sauce

Hot Fudge Ghirardelli Brownie Sundae
Ghirardelli Double Dark Chocolate Brownie Topped with the Finest Hot Fudge, Richardson’s French Vanilla Ice Cream and Oreo Sprinkles

Assorted Mini Pastries With Sliced Fresh Fruit

Fresh Baked Cookies and Brownies with Sliced Fresh Fruits
As An Accompaniment To Dessert


Fresh Berries with Grand Marnier Served over Angel Food Cake

Platter of Fresh Fruit and Berries
As An Accompaniment To Dessert

Seasonal Dessert Specials

Please Inquire About Our Very Own Pastry Chef’s Dessert Creations

Escadrille's Designer Cakes & Cupcakes

Custom Designed For You Personally by Our Very Own Pastry Chef
Add Richardson’s Vanilla Ice Cream in a Chocolate Basket on a Hand Painted Plate with Sauces

Designer Cakes

Escadrille Raspberry Chambord
Chocolate cake layered with fresh raspberries and dark chocolate mousse.
Each layer is soaked with Chambord Liqueur Royal Deluxe and iced with butter cream frosting.

Bavarian Almond Cake
Rich almond chiffon cake with two layers of Bavarian cream. Iced in French vanilla butter cream.

Chocolate Chip Cannoli
Chocolate cake layered with chocolate chip cannoli filling.

Strawberry Grand Marnier
Golden vanilla cake layered with sliced fresh strawberries and white chocolate mousse. Each layer is soaked with Grand Marnier and covered with butter cream frosting.

Schokolade (Chocolate Mousse)
A rich, moist, chocolate cake layered with a semi sweet European chocolate mousse filling, raspberry jam on the bottom.

Escadrille Rum Cake
Golden vanilla cake, flavored with rum, with a layer of vanilla and chocolate Italian pastry cream.

Lemon-raspberry Cake
Lemon cake with raspberry mousse filling.

Tropical Cake
Golden cake with a mango mousse filling with or without fresh berries.

Carrot Cake
Moist, gently spiced cake with a cream cheese frosting

 Red Velvet Cake
With cream cheese frosting.

Cake Flavors

Golden Vanilla
Vanilla Chiffon
Lemon Chiffon
Almond Chiffon
Chocolate Sponge Marble-Vanilla
Swirled with Chocolate Red Velvet
Carrot Cake

Filling Choices

Vanilla Frosting
Chocolate Frosting
Cream Cheese Frosting
Chocolate Mousse
White Chocolate Mousse
Mocha Mousse
Raspberry Mousse
Mango Mousse
Bavarian Cream-with or Without Berries

Decorating Styles

Basket Weave
Swiss Dot
Floral Spiral
Fluted Bell
Rolled Fondant

* Before selecting your menu choices, please inform your Event Coordinator if anyone in your party has a food allergy.

All Prices are Subject to State and Local Taxes and 18% Gratuity.
Gluten Free Options Available