ENTREES

Maryland Crab Cake Sliders- lots of crab. Served with cute little slider rolls, tomato, super-crisp pickles, red onion, shredded lettuce, and our homemade tartar and cocktail sauces.

Big Time Burgers- charcoal grilled angus burgers topped with American cheese.  Served with soft kaisers, tomato, super-crisp pickles, red onion, shredded lettuce.

Kansas City Beef Brisket- authentic slow-smoked Angus BBQ.  Served with soft kaisers , tomato, super-crisp pickles, red onion, shredded lettuce and American cheese.

South Philly Cheese Steaks - tender rib-eye steak chopped fine and served with fried onions, bell beppers, marinara sauce and Conshohocken Bakery steak rolls.

Buffalo Chicken Cheese Steaks - frizzled chicken cooked on a hot grill. Served with wing sauce, fried onions, bell peppers, marinara sauce and Conshohocken Bakery steak rolls.

Chicago Style Slow Roasted Beef - roasted ALL night long! This tastes like real, “old school” roast beef (not the processed product the “other guys” serve up). Served “au jus” style with roasted peppers, horseradish, American cheese and Conshohocken steak rolls. 

Hand-Carved Thanksgiving Turkey -smothered with homemade gravy.  Served with cornbread and a side of our house-made cranberry chutney. 

North Carolina Hand Pulled BBQ Pork - Definitely not Boyd's.  Ours is chunky... smoked overnight... lightly sauced and served with crustini buns, tomato, super-crisp pickles, red onion, shredded lettuce and American cheese.

South Philly Roast Pork - Kurt's favorite. Sliced up thin with fire-roasted peppers, provolone cheese, our lusty Italian brown gravy and Conshohocken Bakery steak rolls.

Murphy’s Madness- Sliced roast turkey is topped with candied walnuts and melted Swiss cheese. Served with an assortment of wraps and rolls along with shredded lettuce, tomato and our own cranberry chutney.

 SUGGESTED SIDES

Red Beans and Rice*- Bayou classic.  Full of flavor but not too spicy.

Barbequed Beans - laced with chunks of Applewood smoked bacon and grilled onions.

Cheese Fries "a la Croc" * - Russet potato wedges are scattered with house salsa, smothered with 3 cheeses and sprinkled with sliced jalapenos. 

Caesar Salad *- fresh cut romaine tossed with house made croutons, finely shredded Romano cheese and our tangy Caesar dressing.

Garden Salad* - the freshest lettuce topped with a melange of easy-eatying fresh veggie "coins", tomatoes and cucumbers. House dressings served on the side.

Mac & Cheese Primavera* - ooey and gooey with house roasted veggies, three cheeses and garlic bread crumbs.

Mashed Potatoes* - with sweet roasted garlic and honest-to-goodness Vermont cheddar.

Thanksgiving Style Stuffing- the perfect accompaniment to our hot sliced turkey.

Scalloped Potatoes*- baked till golden in Karl's killer sauce...rich and tasty!

ENTREES

Grilled Shish-Kabobs-  chicken cubes skewered up with bell peppers, artichoke hearts, then marinated overnight in our special lemon marinade and grilled to perfection.  Served with warm pita bread, lettuce, tomatoes, red onions, cucumbers and tzatziki sauce.

Vegetarian Pastitsio- Like a Greek lasagne. Layers of ziti, veggy crumbles and tomato sauce.  fragrant with spices and napped with a silky bechamel sauce.

Gyro Bar- your guests can build their own. Buffet includes traditional gyro strips (lamb and beef), grilled chicken strips, warm pita bread, lettuce, tomatoes, red onions, cucumers and tzatziki sauce.

Grilled Lemon Chicken- sliced up for easy eating and served with our fresh lemon sauce

Paella a la Valencia- a bubbling casserole of Arborio rice stirred up with Saffron, grilled chicken, chorizo, shrimp, mussels, and sweet peas.  Served with dinner rolls and butter.

Greek Roast Salmon- gorgeous pink salmon filets are topped with feta, dill, fresh lemon and garlic bread crumbs and then baked 'til golden brown. Served with dinner rolls and butter.

 SUGGESTED SIDES

Parmigiano-Crusted Orecchiette Pasta*- with chickpeas, grilled artichoke hearts and dill- cream.

Lemon Risotto-  Arborio rice cooked till tender with white wine, fresh lemon and cream. 

Saffron Couscous- stirred up with sweet peas, chickpeas, dried cranberries, and fresh parsley.

Spanish Fries*-  roasted crisp and golden brown with smoked paprika (the good stuff), sea salt and extra virgin olive oil.

Baked Pita Chips*- with roasted red pepper Hummus and Kalamata Olives

Greek Salad*- with cucumbers, tomato, sweet peppers, pepperoncini, kalamata olives, feta cheese crumbles and oregano. 

Veggy Tabbouleh*- a tangy and colorful mix of cracked wheat, parsley, tomato, cucumber, lemon juice and extra virgin olive oil. Served on a bed of  lettuce.

Caprese Salad*- with fresh mozzarella, sliced tomato, and fresh basil drizzled with extra virgin olive oil.

ENTREES

Stuffed Shells Margherita- featuring the classic taste of mozzarella,tomatoes, and fresh basil (vegetarian)

Grilled Chicken Florentine - baked till bubbly with sautéed spinach, asiago cheese and fresh mozzarella cheese.

Classic Lasagne "Bolognese"- Everyone's favorite!  Luscious layers of beef, marinara sauce and three cheeses.

Shrimp Portofino- Grilled shrimp with artichoke hearts, mushrooms and sweet peas in a lemon butter sauce. Served with imported fettuccini (add$2 per person)

Beef Bracciole- tender beef rolls stuffed with bread crumbs, hard cooked eggs and provolone cheese. Served a la marinara (48 hours notice required)

Crusted Chicken Cutlet Romano- baked until bubbly brown with provolone, fresh mozzarella and marinara sauce.

Chicken Marsala - tender medallions grilled with lots of button mushrooms, marsala wine and fresh thyme.

Jumbo Meatballs- juicy and tender (and they are so good that whenever we make these I always make two  extra for myself). These beauties come to you bobbing around in marinara sauce and fire roasted peppers.

Vegetarian Lasagne- layered with three cheeses, marinara sauce, artichoke hearts, and sautéed spinach.

Grilled Tuscan Chicken- with Sicilian olives, roasted peppers and capers

Chicken Cutlet Milanese- topped with arugula, plum tomatoes and lemon vinaigrette (in other words... fried chicken topped with a nice salad... the perfect food)

Grilled Chicken Bruschetta- balsamic glazed chicken breast topped with a fresh plum tomatoes & basil relish.

Baked Rigatoni a la “Bix”- with Sweet Italian Sausage, Broccoli Rabe and Sharp Provolone

  SUGGESTED SIDES

Broccoli Alfredo Rigatoni- topped with Monterey Jack cheese. A great treat for your vegetarian guests :)

Rigatoni with Roasted Seasonal Vegetables*- in a light marinara sauce with fresh mozzarella.

Baked Ziti- classically served with expensive San Marzano plum tomatoes, extra virgin olive oil, fresh basil, sea salt, and cracked pepper topped with aged provolone. Light and elegant.

Homemade Manicotti- delicate, hand-made crepes stuffed with three cheeses, marinara sauce and grated romano.

Tortellini- with mushrooms, parmesan, charred peppers, and tomatoes.Great if you have some vegetarians in your group because it's filling and not just sauce and noodles.

Antipasti Tray- Italian cold-cuts, aged provolone, hard cooked eggs, cherry peppers, hummus, kalamata olives, roasted peppers.

Sicilian Chickpeas- with spinach, raisins and fresh herbs (great for your vegetarian guests)

Garden Salad- We top the freshest lettuce  with a melange of easy-eatying fresh veggie "coins", tomatoes and cucumbers. House dressings served on the side. 

Caesar Salad *- fresh cut romaine tossed with house made croutons, finely shredded Romano cheese and our tangy Caesar dressing.

ENTREES

Festive Fajita Bar-  Grilled cajun chicken and roasted veggy strips served seperate so your vegetarians can also get something to eat. Comes with sour cream, homemade salsa, cheddar cheese, jalapeno peppers, shredded lettuce, yellow and blue corn chips, crispy taco shells & soft flour tortillas

Chicken & Veggy Enchilada Bar-  we serve two kinds- grilled chicken and broccoli cheddar so your vegetarians can eat too. The enchiladas are smothered in a mild Mexican ranchero sauce. Served with sour cream, homemade salsa, shredded lettuce and jalapeno peppers.

Tortilla Crusted Salmon Filets a la Veracruzana - center cut salmon filets are oven roasted then topped with a zippy tomato sauce spiked with capers, green olives and fresh herbs.

Crab Enchiladas "Divorciados"- corn tortillas are stuffed with sweet crabmeat and topped with both ranchero sauce and salsa verde for a corful treat. Served with sour cream, homemade salsa, shredded lettuce and sliced jalapeno peppers.

Grilled Mojito Glazed Chicken - glazed with lime, honey and rum. Served with   a lime-beurre-blanc sauce.

Grilled Jamaican Jerk Chicken Fingers - marinated with Jamaican spices and dark rum. Served with fresh pineapple salsa and a habanero BBQ dipping sauce. 

Taco Bar- zesty taco beef, sour cream, homemade Salsa, shredded cheddar cheese, real avocado slices, shredded lettuce, yellow and blue corn chips
cispy taco shells & soft flour tortillas

Jammin' Jambalya - Party down with this festive, colorful (and very delicious) cajun stew chock-full of shrimp, smoked sausage, grilled chicken, arborio rice and plum tomatoes. 

Grilled Shrimp Quesadillas- Authentic corn tortillas are are stuffed with white gulf shrimp, caramelized onions, roasted tomatoes and pepper jack cheese, then barbequed until oozing and crispy.

SUGGESTED SIDES

Real, "Legit" Guacamole- garnished with queso fresco

Vegetarian Broccoli Enchiladas- topped with ranchero sauce

Ancho Spiced  Grilled Vegetables* - definitely NOT your mother's mixed vegetables(vegetarian)

Vegetarian Refried Beans

Cuban Black Beans - our special house recipe. The perfect match for tacos or fajitas!

Vegetarian Mexican Red Rice-  a southwestern favorite  with peas, corn,  enchilada sauce and cheese.

Vegetarian Masa Harina Crepes- nutty corn crepes filled with roasted corn, poblano chilies and shredded chedder cheese.

Artichoke, chickpea and sweet pea paella-(vegetarian)

Caesar Salad- fresh cut romaine tossed with house made croutons, finely shredded Romano cheese and our tangy Caesar dressing.

Garden Salad* - We top the freshest lettuce  with a melange of easy-eatying fresh veggie "coins", tomatoes and cucumbers. House dressings served on the side. 

ENTREES

Tarragon Chicken- grilled over an open flame and served up with a orange-tarragon beurre blanc sauce.

Beef Stroganoff - a Russian specialty of melt-in-your-mouth beef with a rich mushroom gravy presented over parslied noodles. 

Pan Fired Salmon - gorgeous salmon filets are topped with sweet onion marmalade presented over balsamic roasted asparagus.

Sirloin Steaks "Dianne"- thinly sliced steaks are grilled in butter with button mushrooms and flambéed and basted with a rich cognac sauce (add $2 per person on to the price below. We give one steak per person).

Cranberry Pecan Chicken  Roulades - chicken breast is rolled up and stuffed with toasted pecans, dried cranberries and Thanksgiving stuffing  then roasted til golden brown and served with thyme gravy.

Chicken Cordon Bleu - grilled then layered and baked  with thinly sliced ham, Dijon mustard,  Swiss cheese and a dusting of locatelli cheese.

Balsamic Glazed Chicken -  rubbed with honey, tarragon and balsamic vinegar then roasted until golden brown and served with tomatoes "a la provencale" for a real crowd pleasing show.

 SUGGESTED SIDES

Vegetable Risotto* - tender grains of Arborio rice are stirred up with lots of  sweet corn, green peas, topped with parmesan cheese and baked 'til light  golden brown.

Oven Roasted Potatoes* - Russet potatoes are wedged up and roasted to a golden brown with thyme, extra virgin olive oil and smoked paprika.

Steamed Veggies a la Croc* - served with our lemon-herb butter.

Caesar Salad* - fresh cut romaine tossed with house made croutons, finely shredded Romano cheese and our tangy Caesar dressing.

Garden Salad *- the freshest lettuce topped with a melange of easy-eatying fresh veggie "coins", tomatoes and cucumbers. House dressings served on the side.

Greek Salad* - crisp romaine topped with cukes, tomatoes, sweet peppers, pepperoncini, kalamata olives,  feta cheese crumbles and oregano.

ENTREES

Vietnamese Hoagie (Banh Mi)- House roasted beef alongside fresh and crunchy cucumbers, carrots, daikon radish, chili mayonnaise, and fresh baguettes so your guests can construct their “hoagies” just the way they like. (pork or tofu upon request)

Char-Broiled Chicken Teriyaki - topped off with bell peppers, red onion and fresh pineapple in a light sweet & sour sauce.

Chicken Tikka Masala- chunks of all-white chicken are served up in a creamy, lightly spiced, tomato sauce

Korean BBQ Chicken Wraps- shredded & smoked chicken, coconut brown rice, sweet & spicy tropical salsa. Served with sweet & sour sauce and Boston Lettuce leaves for wrapping. 

Pad Thai- piles of soft noodles alongside chicken, tofu, sprouts, veggies, and peanuts in a tamarind sauce. Served separately so your guests can mix it just the way they like.

Sweet & Sour Chicken Stirfry- tossed with grilled mushrooms, bell peppers, snow peas and beans sprouts. Garnished with toasted almonds.

Grilled Chicken Satay Skewers- with peanut dressing and cucumber salad

Thai Grilled Flank Steak - with a fennel-peppercorn crust, sliced for easy serving

Kung Pao Chicken- wok-fried with marinated diced chicken, crunchy peanuts, diced red bell peppers, and sliced zucchini, tossed in with fresh green onions. 

Eggplant & Potato (Aloo Baingan)- delicious vegetarian dish topped with a spinach cream sauce and farmer’s cheese

Thai Grilled Crab Cakes- with loads of crabmeat, fresh cilantro, chili peppers. with a Thai sweet & sour dipping sauce.

SUGGESTED SIDES

Asian Coleslaw- shredded red and green cabbage, carrots,tomatoes and toasted peanuts served with rice wine vinaigrette

Oriental Market Salad- with shredded cabbage, fresh pineapple, scallions, edamame, tri-colored peppers and toasted almonds.

Vegetarian Fried Rice - chopped veggies, wok-fried eggs and lots of fresh herbs. We use no soy sauce in our fried rice for a fresh and clean taste 

Stir Fried Vegetables - with cauliflower, carrots, celery, pineapple, zuchinni, edamame and fresh basil in our own smoky, sweet and sour sauce. A colorful treat.

Rainbow Raita- made of yogurt, chopped cucumbers and spinach. 

Szechwan Noodles - dressed up with our basil-lime-and peanut dressing and garnished with fresh scallions, red bell peppers and sesame seeds (served cold).

Vegetables Lo Mein - tender whole wheat noodles sautéed veggies

Thai Cucumber Salad- Fresh slices of cucumber, topped with onions & carrots. Served with a Thai sweet & sour dressing

Coconut Veggies- vegetable medley in a delicious coconut-curry sauce

Coconut Rice- Basmati brown rice with grated fried coconut and cashews