Printable Menu DINNER CATERING PACKAGE ONE $55 Person. Excludes 7 3/8 tax, beverages, liquor, 20% gratuity Course One Select One item from the selections below Arugula salad toasted almonds, goat cheese and dried cranberries tossed in hoisin vinaigrette Field greens Cherry Tomatoes, Red onions, raspberry vinaigrette Classic beefsteak tomato slice red onion, maytag bleu, iceberg wedge Course Two Select Three items from the selections below French breast of chicken Tamarind Glaze, Butternut – Pecan, Risotto Spring Roll Orecchiette Medallions of chicken, wild mushroom, sautéed spinach, house dried Tomatoes, roasted garlic broth Wild Atlantic salmon Ginger pecan crust,red Inca quinoa , Honey lime butter Pappardelle Pan Seared Filet Mignon Tips, Wild Mushrooms, Gorgonzola Cream Filet mignon sauteed seasonal vegetables and garlic whipped potatoes Course Three Dessert PACKAGE TWO $57 Person. Excludes 7 3/8 tax, beverages, liquor, 20% gratuity Course One Select One item from the selections below Arugula salad toasted almonds, goat cheese and dried cranberries tossed in hoisin vinaigrette Field greens Cherry Tomatoes, Red onions, raspberry vinaigrette Traditional Caesar Salad Tempura calamari citrus sesame ginger glaze Course Two Select Three items from the selections below French breast of chicken Tamarind Glaze, Butternut – Pecan, Risotto Spring Roll Orecchiette Medallions of chicken, wild mushroom, sautéed spinach, house dried Tomatoes, roasted garlic broth Wild Atlantic salmon Ginger pecan crust,red Inca quinoa , Honey lime butter Black Cod Miso cured, thai chili mango salad, coconut ginger shoyu Filet mignon sauteed seasonal vegetables and garlic whipped potatoes New York strip sirloin steak garlic whipped potatoes and vegetables Ahi tuna sesame crusted, crispy tempura vegetables, sczchuan peanut sauce Papardelle seared Filet Mignon tips, wild mushrooms, brandy stilton cream sauce Course Three Dessert PACKAGE THREE $62 Person. Excludes 7 3/8 tax, beverages, liquor, 20% gratuity Course One Select One item from the selections below Arugula salad toasted almonds, goat cheese and dried cranberries tossed in hoisin vinaigrette Field greens Cherry Tomatoes, Red onions, raspberry vinaigrette Classic beefsteak tomato slice red onion, maytag bleu, iceberg wedge Tempura calamari citrus sesame ginger glaze Caesar salad traditionally prepared, garlic croutons, shaved pecorino Prince edward island mussels chili ginger coconut broth Lump crab corn cake red pepper- jicama slaw, chipotle tarter sauce Course Two Select Three items from the selections below French breast of chicken Tamarind Glaze, Butternut – Pecan, Risotto Spring Roll Orecchiette Medallions of chicken, wild mushroom, sautéed spinach, house dried Tomatoes, roasted garlic broth Wild Atlantic salmon Ginger pecan crust,red Inca quinoa , Honey lime butter Filet mignon sauteed seasonal vegetables and garlic whipped potatoes New York strip sirloin steak garlic whipped potatoes and vegetables Ahi Tuna sesame crusted, crispy tempura vegetables, sczchuan peanut sauce Pappardelle Pan Seared Filet Mignon Tips, Wild Mushrooms, Gorgonzola Cream Costa Rican Tilapia Shitake Mushroom Wild Rice Pilaf, Wheat Berries, Dried Cranberry, Merlot Reduction Course Three Dessert Visit our Corporate Website: www.WestchesterRestaurantGroup.com © 2005 Harrys of Hartsdale Steak House & Oyster Bar. All rights reserved. Site: nyds.net