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| 25 Pieces per Order |
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| Oysters on the Half Shell |
50. |
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| Deep water prawn cocktail peppered vodka horseradish |
80. |
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| Smoked Salmon chopped egg, onions, capers, crème fraiche |
60. |
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| Seared Ahi Tuna Medallions wasabi sauce, pickled ginger |
66. |
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| Seasonal Fruit and Artisan Cheeses |
65. |
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| Fresh Vegetable Crudite |
55. |
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| Petite Crab Cakes with Spicy Remoulade |
80. |
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| Baked Atlantic Oysters anise, baby spinach, sauce maltaise |
60. |
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| Brushetta fresh tomatoes, garlic, olive oil, parmesan |
45. |
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| Warm Crab and Artichoke Dip with crostini and fresh bread |
75. |
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| Crispy Fried Calamari lemon shallot butter |
54. |
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| Grilled Spicy Chicken or Beef Skewers soy ginger dipping sauce |
50. |
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Private Dining Lunch Menu
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| FIRST COURSE (Select One) |
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| Housemade Boston Clam Chowder |
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| Organic Baby Greens |
| glazed pecans, maytag blue cheese, balsamic vinaigrette |
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| Spinach Salad |
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| feta cheese, red onions, almonds, tarragon vinaigrette |
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| Whole Leaf Caesar Salad |
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| grated grana cheese, fresh garlic croutons |
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LUNCH ENTREES (Select Two) |
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Rosemary Rubbed Chicken Breast 29. |
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marsala mushroom sauce, red potatoes, green beans |
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Grilled Salmon Filet 33. |
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lemon chive butter sauce, jasmine rice |
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Almond Crusted Sea Bass 37. |
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balsamic reduction, mashed potatoes |
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Filet Mignon 38. |
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port wine reduction, garlic mashed potatoes |
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Grilled Prawn Risotto 33. |
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wild mushrooms, asparagus, parmesan cheese |
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| DESSERTS (Select One) |
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Raspberry Jack |
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french vanilla ice cream, raspberries, triple sec, whipped cream |
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Molten Chocolate Cake |
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whipped cream and caramel sauce |
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Lemon Cheesecake |
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fresh berry compote |
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Private Dining Dinner Menu |
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FIRST COURSE (Select One) |
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Housemade Boston Clam Chowder |
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Organic Baby Greens
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glazed pecans, maytag bleu cheese, balsamic vinaigrette |
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Spinach Salad |
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feta cheese, red onions, almonds, tarragon vinaigrette |
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Whole Leaf Caesar Salad |
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shaved grana cheese, fresh garlic croutons |
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| ENTREES (Select One) |
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Pepper Seared Ahi Tuna 46. |
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ginger red potatoes, baby bok choy, citrus garlic soy |
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Grilled Salmon Filet 42. |
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cajun shrimp sauce, couscous, grilled asparagus salad |
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Almond Crusted Sea Bass 42. |
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balsamic reduction, oven roasted tomatoes, garlic mashed potatoes |
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Lobster Risotto 47. |
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smoked applewood bacon, oyster mushrooms, basil oil |
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Filet Mignon 8oz. 48. |
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wild mushroom sauce, garlic mashed potatoes |
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Sauteed Prawns, Scallops, & Crab 45. |
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garlic white wine sauce, jasmine rice |
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DESSERTS (Select One) |
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| Raspberry Jack |
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| french vanilla ice cream, raspberries, triple sec, whipped cream |
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| Lemon Cheesecake |
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| fresh berry compote |
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| Molten Chocolate Cake |
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| caramel sauce, whipped cream |
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Scott’s accepts Visa, Mastercard, Discover, Diners, American Express.
18% gratuity added to parties of six or more
Split Plate Charge $2. Corkage $15, Cake Cutting $1.50 per person
Our banquet facilities seat 15 – 300 guests.
Executive Chef- Alex Nava
General Manager- Jeff Jones
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All menu items, presentations and prices are subject to change at anytime |
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Copyright © Scott's Seafood 2007 Inc. All rights reserved. |
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