103 West - Holiday Meals To Go

Breakfast Plated Selections

One

• Choices

  Scrambled Eggs with Cheese en Vol-au-Vent; Applewood Smoked Bacon; Berkshire Pork Link Sausage; Turkey Link Sausage; Crispy Chive Potato Cake

• Served Family-Style

  Seasonal Fresh Fruit; European Breakfast Pastries or Beignets; Fresh Florida Orange Juice. Please choose one of the additions, add $2 per person: French Toast with Strawberry or Chocolate Filling; Signature Pancakes, Plain or Blueberry

• Pano's Private Reserve Coffee and Select Teas

Two

• Choices

  Omelette with Tomatoes & Cheddar; Omelette with Mushrooms & Gruyère; Crispy Chive Potato Cake, Green Asparagus, Citrus Fruit Garnish

• Served Family-Style

  Seasonal Fresh Fruit; European Breakfast Pastries or Beignets; French Toast with Strawberry or Chocolate Filling or Signature Pancakes, Plain or Blueberry; Fresh Florida Orange Juice

• Pano's Private Reserve Coffee and Select Teas

Three

• 103 West Eggs Bénedict

  Crispy Chive Potato Cake, Green Asparagus, Citrus Fruit Garnish. up to 75 guests

• 103 West Signature Steak and Eggs

  Tournedos of Prime Beef Tenderloin on Chive Potato Cake, Poached Eggs, Green Asparagus, Hollandaise Sauce, Citrus Fruit Garnish. up to 75 guests

• Served Family-Style

  Seasonal Fresh Fruit; European Breakfast Pastries or Beignets; French Toast with Strawberry or Chocolate Filling or Signature Pancakes, Plain or Blueberry; Fresh Florida Orange Juice

• Pano's Private Reserve Coffee and Select Teas

Lunch Menu 1

Custom-design your own three course menu. Host pre-selects one soup (or one salad), one entrée and one dessert. We recommend pre-setting of salads and/or desserts for business presentations.

Soups

• Chilled Heirloom Tomato Gazpacho

  Basil Essence

• 103 West Creamy Onion Soup

  Parmesan Crouton

• Chilled Potato-Leek Soup

  Crispy Speck

Salads

can be pre-set

• Boston Bibb Lettuces and Endive

  Blue Cheese, Candied Walnuts, Balsamic Strawberries, Pommery Mustard Vinaigrette

• Ashland Farm Greens and Roasted Grapes

  Feta Cheese, Toasted Almonds, Vinaigrette

• Loaded Iceberg Lettuce Wedge with Vine-Ripe Grape Tomatoes

  Applewood Smoked Bacon, Chives, Egg, Creamy Blue Cheese Dressing

• Caesar Salad

  Egg-less Caesar Dressing, Parmesan-Reggiano, Brioche Croutons

Entrées

All entrées are complemented with fresh seasonal vegetables as selected by our Executive Chef Jeff Riedel

• Roast Sliced Beef Tenderloin

  Caramelized Onion, Natural Jus

• Tanglewood Farm Chicken Breast a la Francaise

  Lemon Caper Butter Sauce

• Seared Tanglewood Farm Chicken Breast with Portabella Ragoût

  Tomato-Sherry Sauce

• Baked Organic Irish Salmon "En Croûte" with Spinach and Ricotta Cheese, in Puff Pastry

  Sauce Béarnaise

• Dijon Crusted Tanglewood Farm Chicken Breast

  Thyme Jus

• Grilled Filet Mignon, 6 oz.

  Natural Jus

• Roast Double Breast of Chicken Filled with Spinach and Feta

  San Marzano Tomato Sauce

• Capt. Rick's Day Boat Fish

  Vegetable Cous Cous or Potato Purèe, Tomato-Sherry Sauce

• Linguini alla Panna with Florida Shrimp or Chicken Breast

  Choose One

• Slow-Roasted Organic Irish Salmon

  Sicilian Gremolata, Vegetable Cous Cous or Potato Purèe

Lunch Menu II

Custom-design your own two course menu. The Host pre-selects one combo entrée salad and one dessert

Combo Entrée Salad Platters

• Strudel of Braised Beef Brisket and Fontina Cheese

  Bibb, Vine-Ripe Tomato, Hass Avocado Salad

• Slow-Roasted Organic Irish Salmon

  Couscous Salad of Pear Tomatoes, Cucumber, Olives and Arugula, Red Wine Vinaigrette

• Grilled Beef Tenderloin (sliced) and Loaded Iceberg Lettuce Wedge

  Vine-Ripe Tomato, Red Onion, Bacon, Danish Blue Cheese Creamy Buttermilk Dressing

• Seared Tanglewood Farm Chicken Breast (sliced)

  Orzo Pasta Salad with Sweet Onion, Egg, Blue Cheese, Hearts of Palm, Avocado, Garbanzo Beans, Sweet Peppers, Basil Vinaigrette

• Baked Parmesan Crusted Tanglewood Farm Chicken Breast

  Baby Spinach Salad with Kalamata Olives, Artichokes, Tomato, Cucumber and Pastini Pasta, Red Wine Vinaigrette

• Maryland Jumbo Lump Crab Cake, 1/4 pound

  Tartar Sauce, Lemon Served over Ashley Farm Mesclun Lettuces, Pommery Mustard Vinaigrette

Desserts

can be pre-set. Pano's "Private Reserve" Coffee and Select Teas

• Raspberry-Chocolate Parfait

  Crème Chantilly

• Dark Chocolate Mousse Cake

  Raspberry-Vanilla Swirl

• Fresh Raspberry Éclair

  Vanilla Whipped Cream

• Meyer Lemon Tart

  Citrus Coulis

• Fresh Berries with Crème Chantilly

• 103 West Cheese Cake

• Fresh Georgia Peach (in season) or Strawberry Napoleon

Lunch

103 WEST BUFFET. Please pre-select three cold and three hot items; Four cold and four hot items. Minimum of 40 guests; additional charges may apply for smaller parties. We separate the cold, hot and dessert sections for the guests to enjoy as three-course meal

1st Course

• Caesar Salad

  Parmesan Reggiano and Brioche Croutons

• Campanelle Pasta Salad

  Oven Dried Tomatoes, Kalamata Olives, Artichokes and Sherry Vinaigrette

• Vegetables à la Grecque

  Red Wine-Oregano Vinaigrette

• Baby Spinach Salad

  White Mushrooms, Bean Sprouts, Eggs and Warm Applewood Smoked Bacon Dressing

• Seasonal Fresh Fruit and Berries

2nd Course

• Tanglewood Farm Roasted Breast of Chicken

  Wild Mushrooms, Shallot Spinach and Rosemary Cream

• Maine Lemon Sole Filet

  Israeli Couscous with Seasonal Vegetables, Lemon Brown Butter Sauce

• Roasted Berkshire Pork Loin

  Logan Turnpike Mill Grits and Vidalia Onions, Thyme Jus

• Slow-Roasted Atlantic Salmon Gremolata

  Chive Mashed Potatoes

• Seared Beef Tenderloin

  Sliced and served with Caramelized Onions, Portabella Mushrooms, Fingerling Potatoes

• Seared George's Bank Cod

  Fingerling Potatoes, Sweet Corn and Vidalia Onion, Vin Blanc

• Tanglewood Farm All-Natural Chicken Breast Medallions à la Française

  Julienne Vegetables, Caper Butter Sauce

• Ricotta Ravioli with Tomato Basil Sauce and Baby Spinach

• Eggplant & Parmesan Reggiano Lasagnette

Desserts

• Pastry Chef Joseph's "Grande Display" of Petite European Pastries

  Included in both options

Sandwich Buffet Or Family-style Set Up

Sandwiches

Please Choose Three Sandwiches From Below

• Grilled Vegetables

  with Herb Cream Cheese on Focaccia Bread

• Dijon Chicken Salad on Pretzel Bread

• Grilled Tenderloin of Beef

  Portabella Mushrooms and melted Brie on Ciabatta

• Traditional Reuben on Rye

• Shrimp Salad "Rémoulade"

  on Egg Bread

• Smoke Irish Salmon and Boursin Cheese

  on Pumpernickel Bread

• Turkey, Avocado and Havarti Cheese Tortilla Wrap

Salads

• Home-Made Vinegar & Sea Salt Potato Chips

• Seasonal Fresh Fruit and Berries

• Caesar Salad

  Parmesan Reggiano and Brioche Croutons

Dessert

Pano's Private Reserve Coffee, Select Teas, Iced Tea

• Chocolate Brownies and Cookies

Dinner Menu

Custom-design your own three or four course menu. Dinner menus with a choice of two Entrées, up to 120 guests. The Host pre-selects one appetizer and/or one salad, two entrées and one dessert. The Host provides us with an actual number for each entrée three business days prior to the event. prior to the event. Four course menu with your guests selecting from three Entrées, up to 50 guests. (Guests choose their entrée at the table). The Host pre-selects one appetizer, one salad, three entrées and one dessert. Custom printed menu will be provided for your guests at each setting. Our friendly professional servers take your guests' entrée order after they are seated. Cost will be based on the higher priced entrée selected

• Three Course

  The Host pre-selects one appetizer (or one salad), one entrée and one dessert.

• Four Course

  The Host pre-selects one appetizer, one salad (or a second appetizer in place of salad course), one entrée and one dessert.

Appetizers

• Florida Jumbo Shrimp Cocktail

  Hayden Mango Vinaigrette

• House-Made Organic Irish Salmon "Pastrami" Gravlax

  Potato Blini, Chives, Lemon Crème Fraîche, Egg

• Maryland Fresh Jumbo Lump Crab Cake

  Pommery Lemon Butter Sauce, Micro Celery

• Ricotta Ravioli

  Fresh peas, Forest Mushrooms, Beurre Blanc

• Seared Maple Leaf Duck Breast and Leg Confit Spring Roll

  Asian Slaw, Sherry Gastrique

• Seared Maine Diver Scallops

  Corn Mash, Bacon Gastrique

• Braised Beef Short Rib "Ravioli"

  Buttery Braising Jus

• Pano's Signature Cold Water Baby Lobster Tail

  Thin Batter, Flash-Fried, Honey Mustard Sauce, Drawn Butter

• Florida Jumbo Shrimp and Lump Crab Cocktail "Combo"

  Pink Brandy and Traditional Red Cocktail Sauces

• Jumbo Lump Crab "Ravioli"

  Tomato-Sherry Butter Sauce

Soups

• Maine Lobster Bisque

  Cognac Crème

• Chilled Potato-Leek Soup

  Crispy Speck

• 103 West Creamy Onion Soup

  Parmesan Crouton

• Chilled Heirloom Tomato Gazpacho

  Basil Essence

Salads

• Ashland Farm Greens and Grape Tomatoes

  Feta Cheese, Kalamata Olive Croutons, Aged Sherry-Pommery Vinaigrette

• Hammock Hollow Greens, Crispy Vermont Goat Cheese

  Roasted Pear, Candied Walnuts, Aged Sherry-Orange Vinaigrette

• Boston Bibb Lettuces and Endive

  Maytag Blue Cheese, Candied Walnuts, Apple, Citrus Vinaigrette

• 103 West "Chopped" Salad

  Crispy Romaine Lettuce, Tomatoes, Hearts of Palm, Maytag Blue Cheese, Eggs Sweet Onions, Peppers, Cucumbers, Garbanzo Beans, Creamy Basil Dressing

• Caesar Salad

  Egg-less Caesar Dressing, Parmesan-Reggiano, Brioche Croutons

• Iceberg Lettuce Wedge and Vine-Ripe Grape Tomato

  Applewood Smoked Bacon, Chives, Egg, Creamy Blue Cheese Dressing

• Boston Bibb Layered Salad

  Green Peas, Vidalia Onion, Aged Cheddar, Creamy Buttermilk Dressing

Entrées

All Entrées are complemented with fresh seasonal vegetables and potatoes as selected by our Executive Chef

Seafood and Chicken

• Gulf Coast Grouper, St. George's Banks Cod, Organic Irish Salmon, Block Island Swordfish

  select one. Tomato-Shallot Butter Sauce

• Maine Lemon Sole Sautéed "Meunière"

  Lemon Brown Butter

• "Combo" Sautéed Jumbo Florida Shrimp and Maine Diver Scallops*

  Lemon-Parsley Butter

• Double Breast of Tanglewood Farm Chicken Filled with Wild Mushrooms*

  Shallot Spinach, Brandy Cream Sauce

• Roasted or Grilled Tanglewood Farm Chicken Breast

  Hunter Style Mushroom Sauce

Steaks, Chops and Lobster

• Pano's Signature Cold Water Lobster Tails

  Thin Batter Flash-Fried, Honey Mustard Sauce, Drawn Butter

• "Combo" Grilled Petite Filet Mignon and Pano's Signature Cold Water Lobster Tail

  Thin Batter, Flash Fried, Honey Mustard Sauce, Drawn Butter

• Prime Aged New York Strip, 12 oz.

  Natural Jus

• Roasted Rack of Colorado Lamb

  Boulangère Potato, Bordelaise Sauce

• Filet Mignon au Poivre, 8 oz.*

  Mushrooms, Port Wine Braised Shallot, Confit Potato, Brandy Green Peppercorn Sauce

• Grilled Filet Mignon, 8 oz.

  Wild Mushrooms, Jus

Combination Entrées*

• Grilled Petite Filet Mignon and Slow-Roasted Organic Irish Salmon Gremolata

• Grilled Petite Filet Mignon and Mushroom Filled Breast of Chicken

  Brandy Cream Sauce

• Grilled Petite Filet Mignon and Butter-Poached Jumbo Shrimp

• Grilled Petite Filet Mignon and Seared Diver Scallops

Desserts

• Pastry Chef Joseph's Grande Dessert Display

  (Minimum of 50 guests required) Fruit Tarts, Chocolate Éclair, Opera Cake, Chocolate Dipped Strawberry Lemon Meringue Tart, Crème Brûlée, White and Dark Chocolate Mousse Cake

• Buttermilk Panna Cotta

  White Chocolate Shavings, Chantilly Cream

• Fresh Georgia Peach Tart

  Strawberry Coulis, Chantilly Cream

• 103 West Cheesecake

  Select one: Hayden Mango, NY Style

• Grand Marnier Soufflé

  Vanilla Anglaise (50 or fewer guests)

• Almond Tulip Basket

  Assorted Hurst Farm Berries Chambord Whipped Cream (100 or fewer guests)

• Weiss Chocolate Molten Soufflé Cake

  Vanilla Bean Ice Cream

• Callebaut Dark Chocolate Mousse Cake

  Vanilla Sauce, Chantilly Cream

• 103 West Crème Brûlée

  select one: Dark Chocolate, Milk Chocolate, Classic Vanilla Bean

Pastry Chef Joseph's Trio Plate

• Dark Chocolate Mousse Cake

• Classic Vanilla Bean Crème Brûlée

• Fresh Fruit Tart

  120 or fewer guests

Dinner Enhancements

Recommended by Our Executive Chef

• Intermezzo

  (Served between appetizer and entrée) Choose one of the following flavors of Sorbet: Meyer Lemon, Champagne, Mango, Raspberry

• Cheese Course

  Sweet Grass Dairy Farm Cheese Collection: A Selection of Three Cheeses, Pecan Ficelle Chips and Quince; Roquefort Cheesecake: Candied Walnuts, French Ficel; St. Nectaire Cheese: Fig Preserve and Multigrain Toast

• Mignardises

  Assortment of Chocolate Truffles, Pâté de Fruits and Cookies or White and Dark Chocolate Dipped Strawberries. served with coffee service

• Café 103 West

  Pano's Private Reserve Coffee Garnished with Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks. Served family-style at the tables

• Café 103 West and Cordial Bar

  Selected Cordials from our Cordial Cart or Stationery Bar (Charged on Consumption). Crème Chantilly, Lindt Chocolate Shavings and Cinnamon Sticks. Pano's Private Reserve Coffee

Steakhouse Dinner Menu

Create your custom-designed four course menu, up to 50 guests. Our Executive Chef Jeff Riedel will be delighted to assist with your selections. Our Sommelier Edwin D'Souza is ready to recommend great wines. The Host pre-selects one appetizer, one salad, three entrées, two sides and one dessert. A custom printed menu is provided for your guests at each setting. Our friendly professional servers take your guests' entrée order after they are seated. Cost will be based on the higher priced entrée selected

Appetizers

• Iced Shellfish Tower

  Maine Lobster, Cold Water Oysters, Jumbo Shrimp, Alaskan King Crab Leg

• Florida Jumbo Shrimp Cocktail

  Pink Brandy and Traditional Cocktail Sauces

Salads

• Vine Ripe Tomato and Sweet Onion

  Red Wine Herb Vinaigrette

• Mini Iceberg Lettuce and Vine-Ripe Tomato

  Applewood Smoked Bacon, Chives, Egg, Creamy Buttermilk Dressing

• Caesar Salad

  Parmesan-Reggiano and Brioche Croutons

• 103 West "Chopped" Salad

  Crispy Romaine Lettuce, Tomatoes, Hearts of Palm, Maytag Blue Cheese, Eggs, Sweet Onions, Peppers, Garbanzo Beans, Creamy Basil Dressing

Steaks and Chops, Usda Prime

• Surf and Turf

  8 oz Filet Mignon and Pano's Signature Crispy Cold Water Lobster Tail

• New York Strip Sirloin, 12 oz

• Bone-in Rib Eye Steak, 20 oz

• Veal Rib Chop, 14 oz

• Barrel-cut Filet Mignon, 10 oz

Accompaniments

Sides are served family style, two sides are at no charge. Additional sides may be added

• Garlic Mashed Potatoes

• Baked Potato Wedges w/ Blue Cheese

• Jumbo Asparagus w/ Hollandaise Sauce

• Mushroom Caps, Garlic-Parsley Butter

• Thick Cut Onion Rings, Sauce Piquante

• Creamed Spinach

• Steamed Broccoli

• Potato Gratin

• Home Fries

Desserts

• Dark Chocolate Crème Brûlée

• Weiss Chocolate Molten Cake

  Vanilla Bean Ice Cream

• 103 West Cheesecake

• Almond Tulip Tuile

  Hurst Farm Berries, Sorbet, Chambord Chantilly Cream

103 West Buffet

Please pre-select four cold and four hot items; Five cold and five hot items; Minimum of 40 guests. We separate the cold, hot and dessert sections for the guests to enjoy as three-course meal.

Cold Selections

• 103 West Chopped Salad

  Crispy Lettuces, Blue Cheese, Peppers, Sweet Onion, Tomatoes, Eggs, Cucumbers Creamy Basil Dressing

• Caesar Salad

  Parmesan Reggiano and Brioche Croutons

• Orzo Pasta Salad

  Oven Dried Tomatoes, Kalamata Olives, Artichokes and Sherry Vinaigrette

• Tabouleh Salad

  Bulgur Wheat, Cucumber, Tomato, Parsley, Mint, Lemon

• Layered Salad

  Boston Bibb Lettuce, English Peas, Egg, Prosciutto, Aged Cheddar, Scallions Creamy Ranch Dressing

• Vine-Ripe Tomatoes and Marinated Fresh Mozzarella

  Micro Basil, Sherry Vinaigrette

• Sweet and Savory Broccoli Salad with Aged Cheddar

• Vegetables à la Grecque

  Red Wine-Oregano Vinaigrette

• Traditional Greek Salad

  Vine Ripe Tomatoes, Cucumbers, Feta Cheese and Red Wine Vinaigrette

• Bay Shrimp Louie

Hot Selections

• Tanglewood Farm Roasted Breast of Chicken

  Wild Mushrooms, Shallot Spinach, Brandy Garlic Cream Sauce

• Seared Beef Tenderloin

  Sliced and served with Caramelized Onions, Portabella Mushrooms and Fingerling Potatoes

• Roasted Florida Grouper

  Julienne Seasonal Vegetables, Lemon-Caper Sauce

• Maryland Jumbo Lump Crab Cakes

  Rémoulade Sauce

• Roasted Berkshire Pork Loin

  Logan Turnpike Mill Grits with Vidalia Onion, Thyme Jus

• Slow-Roasted Atlantic Salmon Gremolata

  Seasonal Vegetable Medley

• Seared Maine Diver Scallops

  Corn Mash

• Ricotta Ravioli with Tomato-Basil Sauce and Fresh Spinach

• Slow-Cooked Beef Brisket

  Natural Braising Juices, Roasted Garlic Potatoes

• Crispy Cold Water Lobster Beignets

  Honey Mustard Sauce

• Campanelle Pasta with Creamy Alfredo Sauce, or Tomato Vodka Cream

  Add Florida Shrimp

Choice accompaniments

choose two; For additional selections, add $2 per person

• Russet Potato Gratin

• Panko-Crusted Four Cheese and Mac

• Broccolini Polonaise

• French Green Beans, Crispy Shallots

• Steamed Fresh Green and White Asparagus, Hollandaise Sauce

Carved Meat Selections

We recommend two Chefs over 100 guests

• Applewood Smoked Honey-Ginger Ham

• Black Peppered Prime Rib, Horseradish Cream

• Beef Tenderloin, Sauce Béarnaise

• Rosemary Roasted Pork Loin

• Prime New York Strip Loin, Jus

• Rack of Lamb, Sauce Piquante

Beverage List

Host Bar

Host Bar: is based on consumption of the above pre-selected brands. Set up fees @ $75 per bar

• 103 West Premium Brands$7.50

• Deluxe Brands$8.50

• House Wine/Champagne$7.50

• Martinis$9.50

• Domestic Beer$5.50

• Imported Beer$6.50

• Soft Drinks$2.25

• Bottled Water$2.95

• Juices$2.25

• Cordials$9.75

Cash Bar

Cash Bar: is charged by the drink to the attendees, based on the above pre-selected brands. Cash bar set up fees @ $200 per bar, includes cashier. Cash bar prices include sales taxes.

• 103 West Premium Brands$7.50

• Deluxe Brands$8.50

• House Wine/Champagne$7.50

• Martini$9.50

• Domestic Beer$5.50

• Imported Beer$6.50

• Soft Drinks$2.50

• Bottled Water$3.25

• Juices$2.50

• Cordials$9.75

Host Bar Hourly Packages

no "shots" allowed, "champagne" toasts not included

• 103 West Premium

  • 1 Hour$23.00
  • 2 Hours$33.00
  • 3 Hours$36.00
  • 4 Hours$41.00
  • 5 Hours$45.00

• Deluxe Brands

  • 1 Hour$28.00
  • 2 Hours$35.00
  • 3 Hours$38.00
  • 4 Hours$43.00
  • 5 Hours$48.00

• Beer/ Wine Only

  • 1 Hour$19.00
  • 2 Hours$25.00
  • 3 Hours$31.00
  • 4 Hours$36.00
  • 5 Hours$41.00

Champagne Bar

$7.50 per drink

• Cham-Champ

• Bellini Cocktail

• Kir Royal

• Mimosa

• Champagne Cocktail

Martini Bar

• Premium Brands

  • Per Drink$9.50

• Deluxe Brands

  • Per Drink$9.75

Single Malt Bar

$9.75 per drink

• Glenlivet

• Oban

• Dalwhinnie

• Lagavulin

• Macallan

• Laphroaig

Beer

• Stella Artois

• Heineken

• Amstel Light

• Sweet Water 420

• Yuengling Light

• Budweiser

• Bud Light

• Beck's Non-Alcoholic

103 West Premium

• Stolichnaya

• Stolichnaya Citron

• Absolut Vodka

• Absolut Orange

• Jack Daniels Black

• Wild Turkey

• J&B Scotch

• Dewars Scotch

• Beefeater Gin

• Tanqueray Gin

• Canadian Club

• Jameson Irish

• Bacardi Silver

• Captain Morgan

• Cuervo Special

Deluxe

• Grey Goose

• Grey Goose Orange

• Ketel One

• Ketel One Citron

• Makers Mark

• Jack Daniels Black

• Chivas Regal

• Johnnie Walker Black

• Sapphire Gin

• Tanqueray Ten

• Crown Royal

• Jameson Irish

• Bacardi Select

• Cuervo 1800

Cordials

• Amaretto DiSarono

• Bailey's Irish Cream

• B & B

• Grand Marnier

• Tia Maria

• Sambuca

• Frangelico

• Kahlúa

• Bénédictine

• Chambord

• Ouzo

• Ports

• Patrón Tequila

• Cognacs

• Single Malts

• Dessert Wine

Wine List

Please choose your wines a week prior to your event, or tell us your preferred price range. Our Sommelier Edwin D'Souza will be delighted to pair the wines with your menu

103 West House Wines

• Chardonnay, Pinot Grigio, Cabernet Sauvignon, Pinot Noir, White Zinfandel, Sparkling Wine$35.00

Champagne & Sparkling Wines

• LaMarca Prosecco, NV, Italy$40.00

• Jordan "J", Brut, NV, California$55.00

• Perrier-Jouët, Brut, NV, France$75.00

• Moët Chandon, Imperial Brut, NV, France$85.00

• Veuve Clicquot, Yellow Label, Brut, NV, France$95.00

• Dom Pérignon, Brut, 2003, France$250.00

White Wines

Chardonnay

• Raymond "R" Collection, Napa Valley, 2012, California$40.00

• Aquinas Winery, Napa Valley, 2011, California$42.00

• Trefethen Vineyards, Napa Valley, 2011, California$45.00

• Sonoma-Cutrer, Russian River Ranches, 2012, California$45.00

• De Loach, Russian River, 2010, California$49.00

• Pouilly-Fuissé, Louis Latour, 2011, France$55.00

• Fess Parker, STA Rita Hills, 2011, California$58.00

• Jordan Winery, Russian River Valley, 2011, California$68.00

• Patz & Hall, Sonoma Valley, 2009, California$72.00

• Meursault, Louis Jadot, 2009, California$75.00

• Grgich Hills Winery, Napa Valley, 2010, California$95.00

• Far Niente Winery, Napa Valley, 2009, California$110.00

Sauvignon Blanc

• Brancott Estate Reserve, Marlborough, 2011, New Zealand$40.00

• Oyster Bay Vineyards, Marlborough, 2013, New Zealand$42.00

• Groth Vineyards, Napa Valley, 2010, California$48.00

• Pouilly-Fumé, Louis Jadot, 2009, France$52.00

Pinot Gris - Pinot Grigio

• Montasolo Winery, Veneto, 2011, Italy$40.00

• Hugel et Fils, Alsace, 2010, France$42.00

• King Estate, Willamette Valley, 2011, Oregon$58.00

• Pinot Grigio Santa Margherita, Alto Adige, 2012, Italy$52.00

Wine List

Red Wines

Cabernet Sauvignon & Meritage Blends

• Wente Vineyards, Napa Valley, 2010, California$40.00

• Château St. Jean, Sonoma Valley, 2010, California$48.00

• Napa Cellars, Joe Shirley, 2011, California$55.00

• Beringer Vineyards, Napa Valley, 2010, California$58.00

• Freemark Abbey, Napa Valley, 2010, California$62.00

• Merryvale Vineyards, Napa Valley, 2011, California$65.00

• Mount Veeder Winery, Napa Valley, 2010, California$75.00

• Château Montelena, Napa Valley, 2010, California$85.00

• Jordan Winery, Napa Valley, 2009, California$90.00

• Joseph Phelps Vineyards, Napa Valley, 2010, California$95.00

• Silver Oak Winery, Alexander Valley, 2011, California$105.00

• Caymus Vineyards, Napa Valley, 2010, California$115.00

Pinot Noir

• Erath Winery, Willamette Valley, 2011, Oregon$40.00

• Meiomi, Belle Gloss Vineyard, 2012, California$48.00

• Cambria Estate Winery, Julia's Vineyard, 2011, California$48.00

• Saintsbury Winery, Carneros, 2010, California$52.00

• King Estate Winery, Willamette Valley, 2011, Oregon$55.00

• Witness Tree Vineyards, Willamette Valley, 2010, Oregon$68.00

• Volnay, Louis Latour, 2009, France$70.00

• Robert Sinskey Vineyards, Los Carneros, 2009, California$75.00

Other Red Wines

• Syrah, Qupé Cellars, Central Coast, 2010, California$40.00

• Tempranillo, Faustino Gran Reserva, Rioja, 2007, Spain$42.00

• Merlot, Franciscan Vineyards, Napa Valley, 2011, California$42.00

• Syrah, Chapoutier Belleruche, Côte-du-Rhône, 2010, France$45.00

• Syrah, Tobreck Woodcutters, McLaren Vale, 2011, Australia$50.00

• Zinfandel, Ridge Vineyards, Ponzo, Russian River Valley, 2012, California$52.00

• Sangiovese, Santa Margherita Chianti Classico Riserva, 2008, Italy$58.00

• Merlot, Artesa Winery, Sonoma Valley, 2010, California$65.00

Mother's Day Buffet

May 8, 2016. Served from 10:30am till 3:30pm. Children under 6 are free, Kids 12 and under $24.50, Adults $75. Other Beverages, tax and gratuity are not included

The Chef's Carving Station

• Roasted Tenderloin of Beef

  Béarnaise and Horseradish Sauces

• Roasted Rack of Spring Lamb

  Sauce Piquant and Mint Jelly

Silver Chafers Hot Food Selections

• Roasted Chicken Breast

  filled with Wild Mushrooms, Brandy Rosemary Sauce, Sautéed Spinach

• Crisped Veal Cutlets Milanese

  Lemon-Caper Sauce, Artichokes, Thumbelina Carrots

• Seared Maine Diver Scallops

  Sweet Yellow Corn, Clamshell Mushrooms

• Maryland Style Jumbo Lump Crab Cakes

  with Tartar Sauce

• Sautéed West Coast Halibut

  Julienne Vegetables, Fumet

• Asiago Filled Heirloom Potatoes

• Traditional Eggs Bénédict

An Array of Delicacies, Appetizers and Salads

• Roasted Maple Leaf Duck Breast

  Asian Ginger Slaw

• Lemon Braised Fresh Artichokes

  Cipollini Onions, Thumbelina Carrots and Peas

• Orzo Pasta Salad with Spinach

  Toasted Almonds and Balsamic Vinaigrette

• Variety of Heirloom Tomatoes

  Fresh Buffalo Mozzarella and Micro Basil

• Chilled Jumbo Steamed Asparagus

  with White Truffle Mayonnaise

• Sweet and Savory Broccoli Salad

  with Aged Cheddar

• Spring's Fresh Fruits and Berries

• Seared Yellow Fin Tuna Niçoise

• Florida Shrimp Louie

• Country Terrines of Pheasant and Duck

• House-Made Salamis, Deviled Eggs

• An Array of Imported and Domestic Cheeses

• Ducktrap River Farm Smoked Salmon

  Traditional Garniture, Toasted Brioche

• Whole Poached Atlantic Salmon en Belle Vue, Sauce Vert

• Chilled Jumbo Shrimp Cocktail

  with Two Sauces

• Mini Muffins

  Croissants and Assorted Artisanal Bread from BBC

Pastry Chef Joseph's "Grande" Dessert Display

Pano's Private Reserve Coffee, Select Teas, Iced Tea

• Spring Fruit Tarts

  Chocolate Éclair, Opera Cake, Chocolate Dipped Colossal Strawberries

• Lemon Meringue Tart

  Crème Brûlée, White and Dark Chocolate Mousse Cake

• Carrot Cake

  103 West Cheesecake, Red Velvet Cake and much more